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Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions. We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!Submit your query
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I would love to try Nigella's Sambuca Kisses recipe, because it is so similar to a dish my mom used to make for us when we were growing up. My mom used tvorog in her recipe, but it's so hard to find it in London (a little bit like cottage cheese, but different texture). I never thought of using ricotta. But my question is whether it is possible to makes Sambuca Kisses without actual sambuca or any alcohol whatsoever? How important is it to keep that ingredient in? I'd like to try the recipe and give it to children - can't use alcohol though! Thank you.
Posted by merce369. Answered on 1st Dec 2012 at 12.00Read The Answer
My sister is allergic to cream. Double, single, whipping, even full fat creme fraiche. I really want to make her an ice cream for Christmas but don't know how I can get the air into the ingredients if using a base, such as low fat creme fraiche, which won't whip as the fat content is too low. Sorbets and granitas just dont cut it for indulgence at Christmas time! Please can you help with some ideas? She loves ice cream but can only seem to eat some commercial ice cream cones - a sure sign that they don't contain cream! Many thanks.
Posted by lauratodd. Answered on 30th Nov 2012 at 12.00Read The Answer
Hi Team, I want to make Nigella's Chocolate Chestnut Pots from the Christmas book but can only find unsweetened chestnut puree where I live. How many grams of sugar should I add to a tin to give the required sweetness? Thank you!
Posted by Beans67. Answered on 29th Nov 2012 at 12.00Read The Answer
Nigella's recipes often suggest using "flavourless vegetable oil". What oil should I buy please?
Posted by curlyone. Answered on 28th Nov 2012 at 12.00Read The Answer
What would the American equivalents be for the honeycomb candy, and golden syrup used in Nigella's Sweet and Salty Nut Crunch Bars (from Kitchen)? Thank you!
Posted by pixiecook. Answered on 27th Nov 2012 at 12.00Read The Answer
I made the the Crisp Chicken Cutlets from Nigella's Kitchen book. They turned out very nicely except for the fact that the crumb didn't want to stay on the chicken. It would either stick to the pan or just fall off while cooking. Do you have any tips to keep the crumb on the chicken?
Posted by GRaven. Answered on 26th Nov 2012 at 12.00Read The Answer
I always make the Ultimate Christmas Pudding for my family on Christmas day and they LOVE it. So this year I want to make smaller ones to give as Christmas presents to the family members we won't be seeing. Probably in 1lb sizes or smaller. I just wondered about the time they would require to be steamed for on day of making and on Christmas day. Because I'm sure that the 5hrs initially plus 3 hrs on Christmas day would be far to much for smaller ones. Many Thanks.
Posted by kmcrawley. Answered on 25th Nov 2012 at 12.00Read The Answer
I love Nigella's Shortcut Sausage meatballs from her new book and make it both for myself and the 3 boys I nanny for. Is there any point in the recipe that I can freeze it? Many thanks Jo
Posted by Geeky specs. Answered on 24th Nov 2012 at 12.00Read The Answer