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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
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
What exactly is the function of Epsom salts in recipes for "old fasioned lemonade"?
Posted by grethadv. Answered on 12th Jan 2012 at 12.00Read The Answer
The recipe for Roast Squash and Sweet Potato Soup from Nigella's Christmas Kitchen (and the book Christmas, p53) is recommended for freezing. Does the soup need to be defrosted first or can it be reheated straight from frozen? Thank you.
Posted by lydiatye. Answered on 11th Jan 2012 at 12.00Read The Answer
I'll be hosting a Brit who likes rich black English tea. What biscuit/cake would you recommend to serve with that kind of tea considering that this person doesn't really have a sweet tooth?
Posted by Mariotti. Answered on 10th Jan 2012 at 12.00Read The Answer
Whenever I bake cakes or cookies the upper layer becomes very hard and sometimes burns. What should I do to prevent this?
Posted by shrutipandey08. Answered on 9th Jan 2012 at 12.00Read The Answer
I recently bought the dessert shell pan to make the Chocolate Brownie Bowls in Kitchen (p162) and was hoping you could give some ideas for how else it can be used? Can I just use any cake mix in the pan or does it have to be a particular kind of recipe?
Posted by jojoscot. Answered on 8th Jan 2012 at 12.00Read The Answer
Please help! Which beater is best for creaming butter and sugar? I have just baked my first cake - a lemon loaf - using the paddle in my Kitchen Aid mixer and am disappointed with the results - the cake didn't rise nearly as much as with my usual Magimix. Any advice appeciated. Thanks, Rachel.
Posted by rachelhardy. Answered on 7th Jan 2012 at 12.00Read The Answer
Hello! I caught the tail-end of a Nigella cooking programme on TV a few days before Christmas, showing how to turn left-over Christmas pudding into chocolate Christmas pudding truffles. I've tried to find the recipe on this website without success. Please would you help me find the recipe? Please could you also let me know if this recipe can be made with Christmas pudding that has been cooked and is left over Christmas pudding from Christmas day (stored in the fridge) still good enough to use? Many thanks for your help. Kind regards, Anna
Posted by ajohansen. Answered on 6th Jan 2012 at 12.00Read The Answer
Nigella's Poinsettia recipe in Feast calls for cranberry juice. Is it the pure juice, which is rather tart, or cranberry juice mixed with other juices, which is much sweeter and is more readily available in the supermarket?
Posted by susanlouella. Answered on 5th Jan 2012 at 12.00Read The Answer
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