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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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Whatever I bake seems to be getting ruined - the end result of the careful preparation is a hard cake with big pores in it. I use unsalted butter for preparation and i just can't figure out why my cakes turn out this way. I never get melt-in-the-mouth cakes. I bake in a microwave oven in combination and check whether its done with a cake tester. Please help. What am I doing wrong?
Posted by nisha_varghese. Answered on 28th Jul 2011 at 12.00Read The Answer
I am making cupcakes for my sisters wedding. I would like to make them heart-shaped, but cannot find heart-shaped paper cases. The only cases available are sillicone . Any suggestions?
Posted by nakedcake. Answered on 27th Jul 2011 at 12.00Read The Answer
Dear Nigella team, is it possible to freeze pizza dough and other dough that has yeast in it and has risen? Will this not affect the texture? Thank you
Posted by luciefialova. Answered on 26th Jul 2011 at 12.00Read The Answer
Hello there! I want to make Nigella's Grasshopper Pie (Kitchen, p185) but we don't have bourbon biscuits here in Canada. Could you suggest an acceptable substitute? Thank you!! Sincerely, Nadine Lucas
Posted by email@example.com. Answered on 25th Jul 2011 at 12.00Read The Answer
Hi, I've recently saw in a recipe posted that Nigella makes a banoffee cheesecake pie and would love to make it for my husband. We live in China so I have some of your books that I have schlepped all the way here from the States but the recipe is not in any one of them.. could you please post it and help me?! Bannoffee pie is his favourite and I just think that if you add the cheesecake it would be heavenly Many thanks Claudia
I have tried the recipe in "Domestic Goddess" for Banana Muffins (p219) twice and it has been a failure both times. Is there a printing error? My copy makes no mention of eggs or milk. Can you help? Ladybird.
Posted by clauditachula. Answered on 24th Jul 2011 at 12.00Read The Answer
May I know what is the difference in using brown sugar and white sugar in baking? Is this going to affect the texture of the cake? Thank you!
Is there any difference between muscovado and white sugar? Rinda
Posted by tlucy. Answered on 23rd Jul 2011 at 12.00Read The Answer
Please let me know the time and temperature i need to set for a normal cake?
Could you tell me please if it's wise to turn down the temperature 20 centigrade when I'm baking in a fan oven? I find that sometimes when I bake in my oven my food comes out a little different from when I bake in a conventional oven. I have used a conventional oven around a friends house with a few of Nigella's recipes, and they come out perfect. However, at home, they don't seem to pack that punch. Many Thanks, Nathalie
Posted by RDJ. Answered on 22nd Jul 2011 at 12.00Read The Answer
Hello! there is a tin of cocoa powder in the picture illustrating the Irish Cream Tiramisu recipe from Express (p134-5). Could you please tell me what the brand is? Thanks!
I have seen Nigella using a cream mug with a large letter N in red on it; where did she get this from?
Posted by Helene33. Answered on 21st Jul 2011 at 12.00Read The Answer