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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'v just recently made the swedish summer cake from Nigella's Kitchen book and whilst the actual cake sponge turned out lovely the custard filling did not mix well the cream at all. I found that the custard just did not seem to thicken up in the pan whilst heating it and was just like a pouring liquid. Please can you let me know why this would be and how thick the custard should be before adding the cream? Many Thanks
Posted by RJ. Answered on 27th Feb 2011 at 12.00Read The Answer
Hi, I'm generally a good cook, but since i was younger i can not perfect a fried egg. You're probally thinking, could you ask for an easier task, but it's funny because i can do things, like perfect a pavlova, and creme brulee, but not a fried egg, can you give me any tips?
Posted by me19. Answered on 26th Feb 2011 at 12.00Read The Answer
I am having a freind over for dinner at the weekend, unfortunately she has just been diagnosed as allergic to Wheat, Dairy and mildly intolerant of eggs. Can you please help in finding a tasty pudding that is not just fruit? She can eat dark chocolate... so I was hoping for something chocolatey and yummy?
Posted by MirandaB. Answered on 25th Feb 2011 at 12.00Read The Answer