You never know, your query may have been answered already.
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.
In one of Nigella's cookbooks there is a red cabbage recipe. The list of ingredients calls for mixed spice. How do I make that or is it something that I need to purchase?
Posted by Mervold. Answered on 31st Dec 2012 at 12.00Read The Answer
Hi Nigella says to freeze her Meringue Gelato Cake for about 8 hours or overnight. I would like to make this cake a week in advance and leave it in the freezer. Is this ok to do, it won't affect the meringue? Thanks so much. Alison.
Posted by alisonwilson32. Answered on 30th Dec 2012 at 12.00Read The Answer
What can I use as an alternative to the amaretti biscuits in Nigella's Anglo-Italian Trifle? I have a nut allergy but am conscious of keeping the textures/flavours right.
Posted by Hollibob. Answered on 29th Dec 2012 at 12.00Read The Answer
In Nigella's Kitchen book, there is a recipe for Chocolate Chip Bread Pudding. However I'm not sure what type of bread is best to use. Is it possible to use brown bread or is white bread preferable? Also, is there a preference for batch bread? I read somewhere that regular sliced doesn't work very well.
Posted by sonjamc. Answered on 28th Dec 2012 at 12.00Read The Answer
I saw Nigella on TV making little truffles from leftover Christmas pudding. During the show she recommends a specific brand of sherry for the Puddini Bonbons. I didn't quite catch it, so I'd be really grateful if you could let me know the name. Many thanks!
Posted by LizzieA-B. Answered on 27th Dec 2012 at 12.00Read The Answer
I love the sound of Nigella's Holiday Hotcake and will do it as an alternative pudding on Xmas Day. In the unlikely event there will be any left over for Boxing Day, will the sauce remain separate when it is cooled or soak into the cake part? I would like there to be sauce when reheated. Thanks
Posted by Marlenemoo. Answered on 26th Dec 2012 at 12.00Read The Answer
I have prepared several dishes for the freezer for Christmas, using recipes that state they are suitable for freezing. However I am at a loss to know how to proceed when I need the dishes - should all food be defrosted thoroughly first, or can some be cooked from frozen? Dishes cooked include salmon lasagne, mince pies with a stollen topping, and stews/casseroles. Is there a rule of thumb? Thanks!
Posted by mowling. Answered on 25th Dec 2012 at 12.00Read The Answer
Instead of a turkey, could a chicken be brined? It will only be my brother and I for Christmas dinner and a turkey is really too large.
Posted by MaryP. Answered on 24th Dec 2012 at 12.00Read The Answer