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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 watched a show on TV where Nigela cooked a Chickpea & Chorizo Stew with couscous, but can not find the receipe anywhere. Could you please let me know where to find it? Thanks, Jim
I'm looking for a recipe Nigella once made with chicken, marinated in buttermilk. She made it in an episode in which she also made a coleslaw with pecans, hokey pokey, and rocky road bars. Now, those recipes I've found, but the one with chicken is unfindable. Can you help me out? Eva
Posted by jim07. Answered on 18th Jul 2011 at 12.00Read The Answer
I cooked the Roast Duck Legs and Potatoes recipe from Nigella - Kitchen (p388). The recipe states oven 200C and cook for 2 hours. The duck was over-cooked. Is the oven temperature wrong or is the 2 hours cooking time incorrect? Please advise.
Posted by Jorgensen. Answered on 17th Jul 2011 at 12.00Read The Answer
I'd really like to try and make Nigella's Pumpkin and Parmesan Scones (Kitchen, p452) but I can't find any canned pumpkin puree at my local stores. Could you suggest an alternative please? Thank you, Kerry
Posted by carlill. Answered on 16th Jul 2011 at 12.00Read The Answer
I make a lot of cakes, I cook most days and am pleased with most of my creations (I say most, but not all work out as they should!) The other day I made a dozen carrot muffins. The ingredients were nothing out of the ordinary for muffins. All of the ingredients were well in date and fresh. My kitchen top was very clean prior to cooking. Why then, when I cut into the muffins they had emerald green flecks in them? Most unusual. They tasted fine but I was glad that they were for my own consumption and not made especially for a friend.My Mother In Law (who is a good cook) has no idea either. Please help! Kind Regards Liz
Posted by Lizmorris. Answered on 15th Jul 2011 at 12.00Read The Answer
I have been working through the recipes from the Domestic Goddess book which I purchased recently. Just when I though i had bought the right size tin for one cake, I need a different size for another. How important is it to have so many different sized tins. Does it matter if the tin is not as wide but deeeper, will this allow compensation for baking? Also apart from taste or health benefits, how important is it to use salted and unsalted butter. Hope you can help with these questions, as I head into town to purchase another cake tin
Posted by ajerseybear. Answered on 14th Jul 2011 at 12.00Read The Answer
Many of your recipes have 'cup' measurements. What is a cup equal to in ounces or millilitres?
Posted by importchick. Answered on 13th Jul 2011 at 12.00Read The Answer
I have tried and failed miserably with white chocolate raspberry swirl mud cakes. Is there a particular way to get the raspberry puree' so it does not sink to the bottom of the cake? any possibility of you posting the actual paste/puree so i could give it another try? I have baked this cake 11 times now! Thank-you
Posted by elaine2010. Answered on 12th Jul 2011 at 12.00Read The Answer
I would love to make Nigella's Coq Au Riesling and her crab and avocado salad from the Workday Wonders episode, but I would like to make them without the alcohol. What would be good swaps for the riesling and the the mirin, respectively? Thank you!
Posted by Odalisque. Answered on 11th Jul 2011 at 12.00Read The Answer