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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.
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
Please HELP! There are scores of us combing the internet, trying to locate the "Girdle Buster Pie" recipe you mentioned/prepared on one of your episodes. Why can't we find "Girdle Buster Pie" in your cookbooks? There is one brave soul (I think she's an American) who tried to remember the pie's ingredients/prep method and has posted her attempt out in Cyberspace. I found her posting but what she did isn't what you did on your show. Please share the recipe with your thousands of loyal viewers! THANK YOU!
Posted by cindynairn. Answered on 10th Jul 2011 at 12.00Read The Answer
How long will a semifreddo made with double cream keep in the freezer, and what is the best way to store it?
Posted by Paula Jayne. Answered on 9th Jul 2011 at 12.00Read The Answer