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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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Hi, can the Honey Semifreddo (Forever Summer, p242) be made several days in advance? The recipe only states 2-3 hours. Thanks!
Posted by gingeypops. Answered on 24th Nov 2011 at 12.00Read The Answer
I love baking biscuits/cookies, especially filled biscuits with buttercream fillings or ganache type fillings. Most recipes require the biscuits to either be kept unfilled, or in the fridge, and they only last a few days. I'm looking for fillings that have a long shelf life, i.e. 1 to 2 weeks at room temperature, and would appeciate your advice. Would a ganache made with condensed milk and chocolate be stable at room temperature for a week or two? How long will a butter and icing sugar filling last at room temperature? Cheers, Patrice
Posted by chunkandp. Answered on 23rd Nov 2011 at 12.00Read The Answer
Hello, I am planning on surprising my family with the Chocolate Xmas Cake from Christmas (p180). I want to make the top of my cake as pretty as Nigella's. I live in the US and can't seem to find the same decorations as she has. Do you know where I can get the same ones as her? Any information would be great.
Posted by kte. Answered on 22nd Nov 2011 at 12.00Read The Answer
Hi, is there a substitute for Greek yogurt? Or any particular way it could be made at home ? Thanks & regards, Janet
Posted by champion. Answered on 21st Nov 2011 at 12.00Read The Answer
Hi there! I just wanted to ask where do the lovely fabric snowflakes Nigella has on her chutney jars in her book Nigella Christmas come from? I would absolutely love them to wrap my Christmas foodie gifts but I've been searching every Xmas and not found them! I'm currently watching the Christmas episode of Nigella Kitchen and she also has them on jars in her larder! Many thanks!
Posted by OCDcook273. Answered on 20th Nov 2011 at 12.00Read The Answer
I am a cookbook junkie and have quite a few British cookbooks. I am wondering if the word "grate" means something different to a British cook? In one book, the author said to grate hazelnuts. I have a box grater, and could imagine the scraped and bloody knuckles I'd end up with, so I chopped them instead. Then in Nigella's recipe for Translucent Apple Tart from How to Eat (p306), I grated the apple, as instructed, but I chose to use the large holes on my box grater. Somehow the look of the finished tart didn't seem to be quite like as she described, it was full of little apple strips. Should I have pureed the apple? Chopped it finely? Or is grating (on a grater) what I should do?
Posted by MrsRandom. Answered on 19th Nov 2011 at 12.00Read The Answer
I'm planning to host a Christmas open house in December and am thinking of making the Spruced Up Vanilla Cake (from Christmas, p198), as it will look so impressive and festive on my table! However, I live in Canada and cannot find a tin like the one Nigella uses to bake the cake in. Can you tell me where to purchase the same tin or perhaps an online source to purchase it from? Many thanks.
Posted by cookingfortheloveofit. Answered on 18th Nov 2011 at 12.00Read The Answer
Hi. I've made the Boozy Christmas Cake and was just wondering how long it will last for? Is it like a normal Christmas cake where you feed it weekly before icing it the week before Christmas or should i just make another cake the week before Christmas and eat this one now? I'm worried about the cake drying up before Christmas. Hope you can help. Thanks Katie
Posted by KatieBurke. Answered on 17th Nov 2011 at 12.00Read The Answer