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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.
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
When using frozen seafood - for example "Speedy Seafood Supper" from Nigella's "Kitchen" cookbook, is it best to buy the partially cooked or precooked seafood or the raw frozen seafood? Is there a danger of undercooking or overcooking if it's precooked and how can this be avoided? Cheers, Jenny
Posted by Jbowj. Answered on 8th Jul 2011 at 12.00Read The Answer
I have volunteered to make a wedding cake for my youngest brother's wedding. The happy couple have decided that they'd like a chocolate cake, but as more people are now attending than they'd anticipated, I think that I'll make one cake to cut, then brownies to give to everyone. Can your chocolate brownie recipe be frozen, and if so, at what stage?
Posted by Lampshade. Answered on 7th Jul 2011 at 12.00Read The Answer
I live in the Middle East and the only cream that is regulary available is in the form of UHT. Can I use UHT the same way as regular cream or do I have to treat it differently?
Posted by GeorgieW. Answered on 6th Jul 2011 at 12.00Read The Answer