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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
I am making the Slow-Roasted Aromatic Shoulder of Pork from the Nigella Bites book (p211). Should I get the joint with or without the bone in it?
Posted by LeeDWatkinson. Answered on 30th Jun 2011 at 12.00Read The Answer
I have made Nigella's Chocolate Guinness Cake (from Feast, p286) for the first time after trying a friend's heavenly offering only to find, after following the recipe to the letter, that my effort turned out very heavy and stodgy at the bottom. Any clues as to what went wrong? It still tasted yummy though and the topping is a pudding in it's own right! Many thanks.
Posted by choccy chic. Answered on 29th Jun 2011 at 12.00Read The Answer
Can Nigella's Chocolate Meringue Truffle Cake from Feast (p294) be frozen?
Posted by Wytchwood. Answered on 28th Jun 2011 at 12.00Read The Answer
My boyfriend is coming back home from Doha for 2 weeks next month and I would like to cook a romantic 3 course meal for him, to show him how much I love him and how much he means to me. I'm a little stumped for ideas so any suggestions would be great. He loves squid, olives and mustard. Obviously having all 3 in one dish would not be nice at all, but recipes that involve any of these would be great. Many thanks!
Posted by little.l1989. Answered on 27th Jun 2011 at 12.00Read The Answer
Sometimes I get a whim and want to bake something right away and I don't always have butter sitting out at room temperture. I have tried to soften the butter in the microwave and that doesn't always work properly. Any suggestions to speed up the process so that it is still solid and doesn't risk becoming melted? Thank you!
Posted by Abgito. Answered on 26th Jun 2011 at 12.00Read The Answer
Hi, I made your Chocolate Orange Loaf Cake (Kitchen, p308) today and found that the mixture rises so much above my tin that it falls onto the bottom of my oven. This has happened twice before, I am sure I have 1lb loaf tins, what am I doing wrong? Thanks Lorraine
Every time I try to make the Dense Chocolate Loaf Cake receipie from "Domestic Godess" (p166) it explodes over the oven like a volcano! No cake left in the tin, all the batter over the oven floor. What am I doing wrong? Andien
Posted by loz415. Answered on 25th Jun 2011 at 12.00Read The Answer
In some cake or cupcake receipes you mention "....to avoid over-mixing..". What will happen to a cake/cupcake when you over-mix (how does it affect the cake/cupcake)?
Posted by Mona72. Answered on 24th Jun 2011 at 12.00Read The Answer
by Gillian T