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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
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I have a lovely muffin recipe that works very well, and there is vegetable oil in it. I have been wondering if butter would work instead of oil, and if so, how much butter would I need instead of 125ml oil?
Posted by st_owly. Answered on 11th Jun 2011 at 12.00Read The Answer
I tried to make Soot's Flapjacks from How to be a Domestic Goddess (p232), and I followed the recipe to a T. They baked till they were golden brown but they didn't set and now I have granola instead of flapjack bars. Any idea what could have gone wrong? Thanks!
Why is it I am able to make all sorts of cakes perfectly, but my flapjacks always crumble? I have tried adding extra syrup or extra butter, but they still refuse to stick together! Please help! MelGood
Posted by Pretty. Answered on 10th Jun 2011 at 12.00Read The Answer
I love the recipe for Maple and Pecan Bundt cake in kitchen and have now made it several times. However, with the rest of the house away at the moment, I have some that has started to go stale. Do you have any suggestions as to how I could use this as it really is too good to throw away.
Posted by CMcMillan. Answered on 9th Jun 2011 at 12.00Read The Answer
The Oreo Cookies and Cream recipe in the recipes section of Nigella.com Recipe has for the base: 250g plain chocolate digestives and 150g melted butter. Is that right? I just made the base and it was totally runny - had to add 100g more digestives and its still a bit soggy. Thanks, Gwen
Hello. I have tried out many of your recipes and I must say that they have never failed. However, when I was going through your Chocolate Peanut Butter Cheesecake recipe (Kitchen, p175), I was at a loss because I do not have a food processor. How do i process the chocolate chips along with the digestive biscuits and butter? Please do help me out! Regards, Mary Susan
Posted by Willen. Answered on 8th Jun 2011 at 12.00Read The Answer
i have been wanting to make my own salad dressings and have most of the ingredients on hand. My main problem is that many recipes call for mayonnaise, which is something my husband and I despise. What can I use instead? The current recipe only calls for 2 tbsp (30 ml) but some casear dressings call for much more. Thank you! Loving fan Sonja
Posted by misspinkedout. Answered on 7th Jun 2011 at 12.00Read The Answer
My cakes always rise beautifully in the oven but then sink when I take them out. Please tell me what I am doing wrong. Thanks!
Posted by carolinep. Answered on 6th Jun 2011 at 12.00Read The Answer
My daughter's christening is coming up in July, we are having the party in my house/garden, there will be around 50 guests, we are having a BBQ. What would you suggest as good food to make en masse? My in-laws never cook easy buffet-type food, it's always rice dishes with stews (they are African), I need something to rival their food!
Posted by Emma1988. Answered on 5th Jun 2011 at 12.00Read The Answer
Dear Nigella and Team! I have seen you using gold and silver tiny tiny non-pareils or dragees. You have featured them in How To Be A Domestic Goddess while making Christmas tree decorations. My parents are soon having a wedding anniversary. My sisters and I would like to impress them with a cake and to make a pattern on the cake we need those tiny tiny sugar dragees. I have looked everywhere and I could not find them. Please let me know where I could buy them online as I do not live in the UK at the moment. Best regards, Kelly
Posted by firstname.lastname@example.org. Answered on 4th Jun 2011 at 12.00Read The Answer