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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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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
I would like to make the Venetian Lasagne from Kitchen (p337). The recipe calls for instant polenta, and to cook it "according to the packet instructions" with stock, butter and Parmesan. However, the instant polenta I can get at my local supermarket says to boil it in the bag, or grill it in slices. Can I just cook this type of polenta as Nigella describes?
Posted by CUDDIS. Answered on 4th Jan 2012 at 12.00Read The Answer
I've made some Christmas Cupcakes which only use a small amount of sour cream. What can I do with the rest of the pot?
Posted by chox. Answered on 3rd Jan 2012 at 12.00Read The Answer
Hi, if I want to make Salted Caramel Sauce as a gift could I put it in sterilised jars with instructions to heat before use, or must it be eaten straight away? Thank you for your time. Stacey
Posted by sbree. Answered on 2nd Jan 2012 at 12.00Read The Answer
I would like to know if I can avoid raw eggs for Nigella's Tiramisu Layer Cake (Christmas, p93)? Could I add some eggnog liquer to the mascarpone filling instead of the eggs? Thanks in advance.
Posted by zgardanmara. Answered on 1st Jan 2012 at 12.00Read The Answer
I live in New Zealand and on a recent Nigella cooking programme she made a Chocolate Martini. I wasn't able to get the specific ingredients or amounts and I would love to duplicate this drink. I've searched your site but it doesn't come up with any listig for a Chocolate Martini. Thanks for your help. Kind Regards, Lea Werner.
Please could you specify the final ingredient in Nigella's Espresso Martini which she makes on her TV show? She says equal parts of toffee liqueur, coffee liqueur, espresso and then she adds one more spirit which looks like vodka but she didn't say (or is it Cinzano - that's how I make martini). Many thanks for your help, Hogelstick.
Posted by Lea Werner. Answered on 31st Dec 2011 at 12.00Read The Answer