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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.
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
Are their any regular subsitues for nuts at all when baking cakes, or can you just leave them out?
Posted by Joella. Answered on 5th Jul 2011 at 12.00Read The Answer
I know that resting dough/pastry is an integral part of the pie making process but how long can you rest dough for in the fridge prior to using it? The reason I am asking ask is that I am wondering whether I can make the dough in the morning and then complete the pie making process in the evening? Obviously there are often raw eggs involved so I imagine you can't leave it overnight! Thanks!
Posted by weetruffle. Answered on 4th Jul 2011 at 12.00Read The Answer
Hello! When Nigella calls for "chiles" in recipes, is there a way to know if she means cayenne (long red hot peppers) or jalepenos (shorter often green hot peppers) or another type of pepper. I am from the U.S. and we have several types of hot peppers available in most grocery stores. Thanks!
Posted by Marycwr. Answered on 3rd Jul 2011 at 12.00Read The Answer
I have often made your Old Fashioned Chocolate Cake from Feast (p269) for family birthdays, and am wondering wether the recipe would translate to cupcakes? It's just such a wonderful rich moist mixture, and with that sour cream frosting, would make an amazing cupcake. Would it work to make a batch and then cook it in cupcake papers for a shorter amount of time? Thanks so much, Al.
Posted by Runningmum. Answered on 2nd Jul 2011 at 12.00Read The Answer
A group of us are planning a mid-winter Christmas feast in New Zealand during July. My contribution will be cooking the turkey using Nigella's Spiced and Superjuicy Roast Turkey recipe however I'm having a lot of trouble sourcing White Mustard Seeds (in both New Zealand and Australia). I have found Yellow Mustard Seeds but can not find anywhere that confirms if they are the same or interchangeable. Please advise if yellow mustard seeds are the same as white ones or at least can be used as an alternative?
Posted by Rachel_C. Answered on 1st Jul 2011 at 12.00Read The Answer