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Hello, I am a Greek student and I am translating a few recipes from Nigella’s book Kitchen. However, a few of the ingredients in some of the recipes are not widely available in the Greek market. I would be grateful if you could recommend any possible substitutes for the following ingredients: bourbon biscuits (Grasshopper Pie, p182), sour cream (Maple Pecan Bundt Cake, p239), elderflower cordial (Gooseberry and Elderflower Crumble, p251). Many thanks, Maria
Posted by maria.manifava. Answered on 26th Jul 2012 at 12.00Read The Answer
Whenever I make the sticky gingerbread recipe from Nigella Christmas I always get lumps of flour in my batter which won't mix in, I have to push the mixture through a sieve before baking. Am I doing something wrong? I follow the recipe exactly!
Posted by Park. Answered on 25th Jul 2012 at 12.00Read The Answer
Nigella has a salad with goat cheese, black olives red onion and every year I like to make it. However I cannot find the recipe for this in Nigella's books or on-line. Where can I find it?
Posted by Jazamine. Answered on 25th Jul 2012 at 12.00Read The Answer
I've always wanted to deep fry potatoes, fish and other things but I have yet to find a safe yet efficient method of disposing of the extravagant amount of oil that results from deep frying. I have heard of oil bins but I probably will never have access to one and I have heard that you can reuse the oil but I really don't want to have the bother of getting another container to store it. Is there any other way?
Posted by Zengster. Answered on 24th Jul 2012 at 12.00Read The Answer
In Nigella's recipe for Red Velvet Cupcakes (in Kitchen), it says that the recipe will make enough batter for 2 x 25cm cake tins. How long would you suggest I cook them for?
Posted by PippaElsey. Answered on 24th Jul 2012 at 12.00Read The Answer
I have a question about the sauce for the Chocolate Peanut Butter Fudge Sundae that Nigella has in her Express book. In the book she makes it using double cream and golden syrup and on the dvd she makes it using sweetened condensed milk. Everything else seems to be the same except for this. I'm not sure which recipe to follow?
Posted by SweetSuprise. Answered on 23rd Jul 2012 at 12.00Read The Answer
Hello NIgella Team, I have both Forever Summer and Feast and am attempting 10 or so desserts for a friends wedding at the end of the month. I want to make the Lemon Meringue cake from Feast and then found the Strawberry version in Forever Summer, both recipes are slightly different, with the amount of butter and flour. I wondered if one had been derived after the other and had a better finish? I'll freeze both cakes until the day. Very many thanks, Sam
Posted by PoppyCoco. Answered on 23rd Jul 2012 at 12.00Read The Answer
Hi, I have made the Hokey Pokey 4 times now following the recipe and instructions and every time its too sticky and chewy, not crunchy at all. Please can you tell me where I am going wrong? Thank you so much.
I have tried, on 3 different occasions, to make some Hokey Pokey (Nigella Express). Every time I try, it just comes out super flat and very sticky, like unwieldy taffy. Sigh. Any ideas?
Posted by kyliewil. Answered on 22nd Jul 2012 at 12.00Read The Answer