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Kitchen Queries

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!

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Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Burning Cakes and Cookies

    Whenever I bake cakes or cookies the upper layer becomes very hard and sometimes burns. What should I do to prevent this?

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  • Other Cake Batters For Brownie Bowl Pan

    I recently bought the dessert shell pan to make the Chocolate Brownie Bowls in Kitchen (p162) and was hoping you could give some ideas for how else it can be used? Can I just use any cake mix in the pan or does it have to be a particular kind of recipe?

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  • Cakes in a Free Standing Mixer

    Please help! Which beater is best for creaming butter and sugar? I have just baked my first cake - a lemon loaf - using the paddle in my Kitchen Aid mixer and am disappointed with the results - the cake didn't rise nearly as much as with my usual Magimix. Any advice appeciated. Thanks, Rachel.

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  • Using Leftover Christmas Pudding

    Hello!  I caught the tail-end of a Nigella cooking programme on TV a few days before Christmas, showing how to turn left-over Christmas pudding into chocolate Christmas pudding truffles. I've tried to find the recipe on this website without success. Please would you help me find the recipe? Please could you also let me know if this recipe can be made with Christmas pudding that has been cooked and is left over Christmas pudding from Christmas day (stored in the fridge) still good enough to use? Many thanks for your help. Kind regards, Anna

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  • Poinsettia Cocktail

    Nigella's Poinsettia recipe in Feast calls for cranberry juice. Is it the pure juice, which is rather tart, or cranberry juice mixed with other juices, which is much sweeter and is more readily available in the supermarket?

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  • Instant Polenta

    I would like to make the Venetian Lasagne from Kitchen (p337). The recipe calls for instant polenta, and to cook it "according to the packet instructions" with stock, butter and Parmesan. However, the instant polenta I can get at my local supermarket says to boil it in the bag, or grill it in slices. Can I just cook this type of polenta as Nigella describes?

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  • How To Use Up Sour Cream

    I've made some Christmas Cupcakes which only use a small amount of sour cream. What can I do with the rest of the pot?

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  • Storing Salted Caramel Sauce

    Hi, if I want to make Salted Caramel Sauce as a gift could I put it in sterilised jars with instructions to heat before use, or must it be eaten straight away? Thank you for your time. Stacey

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