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I enjoyed the Girdlebuster Pie that I made from Nigella's Christmas book, but I was wondering if there was a mistake in the ingredients? In my American edition it calls for 14 ounces of graham crackers for the crust, which is an entire box. It seemed like a lot, but I processed all the crackers with the butter and chocolate - and ended up with enough crust for 2 pies, plus more left over. I packed the crust as thick as I could get for the 2 pies, still leaving enough room for ice cream, and still had leftover crumbs. Plus, it didn't seem like there was enough butter to hold it together, as the pie was very crumbly even after being in the freezer. Could there have been a mistake in my edition?
Posted by JaclynMcKewan. Answered on 9th Jul 2012 at 12.00Read The Answer
Hi, I would like to know how many grams of grounded almonds I have to use to make the Venetian Carrot Cake as it's not mentioned in Nigella's TV clip. Thank you.
I can't find the recipe for the chocolate/salted peanuts brownies Nigella made on TV. Any chance you can add it to your recipe list? Thanks Andy
Posted by avanda. Answered on 8th Jul 2012 at 12.00Read The Answer
I'm trying to find one of Nigella's recipes. It appeared on the old website but I haven't been able to find it on the new one. From memory it involves a "sort of" eggy-bread but I seem to remember chocolate as well and icing sugar. I think I also saw it on one of her TV shows in which it was served as a midnight feast, as an indulgent or comfort dish. I'm desperate to find it again! Many thanks.
Posted by lakelandgirl. Answered on 8th Jul 2012 at 12.00Read The Answer
I would like to make the Chestnut Cheesecake from Nigella's 'FEAST' book. However I am struggling to find sour cream here in Greece. I am hoping you could suggest an alternative ingredient. I know I can source Creme Fraiche 30% fat or 15% fat, greek yogurt, buttermilk, mascapone, ricotta etc, would any of these be a suitable subsitute? Many thanks in advance, Gemma
Posted by Genga. Answered on 7th Jul 2012 at 12.00Read The Answer
I recently attempted the recipe for Chocolate Chestnut Cake, on page 297 of my copy of Feast, to find there has been what seems a printing error. The recipe calls for eggs, separated. However the preparation instructions in the book do not mention egg yolks or what should be done with them. The recipe doesn't seem to work without the yolks. Can you please confirm what the correct recipe is? Many thanks, Anabel Morales Nogués
Posted by ananmor. Answered on 7th Jul 2012 at 12.00Read The Answer
Hello! I'm Prajaktta from India. I tried the Spruced Up Vanilla Cake recipe (from Christmas) two times, but the cake didn't rise up when baked. I weighed the ingredients according to the measurements given in the recipe. I mixed all the ingredients in a processor as directed. My cake tin was slightly bigger, though, can that affect the cake? Also my cake batter had some white spots in it, yoghurt I think, but they wouldn't mix in. How long do I need to mix the batter in the processor? Any ideas what I did wrong while making the cake?
Posted by prajaktta. Answered on 6th Jul 2012 at 12.00Read The Answer
I would like to know what 1 1/4 sticks of butter is in grammes? I would love to make Nigella's Chocolate Pear Pudding and this is listed in the ingredients. Thanks Sylvia
Posted by sylvia1. Answered on 6th Jul 2012 at 12.00Read The Answer
I love making the Prodigious Pavlova from "Nigella Christmas". However, passion fruit is hard to come by in my neck of the woods. What would make a suitable substitution if I can't get them? Thanks! Josh Viles Auburn, Washington USA
Posted by Unknown User. Answered on 5th Jul 2012 at 12.00Read The Answer