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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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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 email@example.com. Answered on 4th Jun 2011 at 12.00Read The Answer
hello, i am looking to make some fancy cupcakes for my daughter's birthday. Do you have a recipe? I would like to make different flavours of butter cream and different coloured icing too. Thank you, brighteyes30.
I'm going to be making cupcakes for a wedding and some of them are going to be lemon flavoured. I usually use butter icing, but for this I am going to make royal icing and wondered how much lemon juice I could substitute in place of water to make the icing? I want it quite lemony, but still sweet. Thanks, jojoscot.
Posted by jojoscot. Answered on 3rd Jun 2011 at 12.00Read The Answer
I want to make a cake and the recipe has a double cream filling. I'm in France and it's impossible to buy double cream, or whipping cream, as we would normally find in the UK. What would you use, especially when making sweet recipes, as a substitute?
Posted by andreaturner. Answered on 2nd Jun 2011 at 12.00Read The Answer
When I melt butter for a recipe I find it starts to separate. Have I warmed it too much? If so, what's the secret to getting it just right?
Posted by MiltonAA. Answered on 1st Jun 2011 at 12.00Read The Answer
Hi Team Nigella. I've tried numerous times to make Nigella's Hokey Pokey (from Nigella Express, p281) but it never seems to harden and crispen upon cooling. It always stays soft and gooey even though I follow the recipe to the letter. Yesterday I did some research on this recipe and found that I am far from alone. Apparently, the honeycomb will work if you reduce the amount of golden syrup to 2tbsp (instead of 4tbsp) and increase the bicarb of soda to a heaped tbsp (instead of 1 1/2 tsp). I tried it and it did work but I had horrible burping for hours afterwards! I suspect it's because I used too much bicarb, yet it's the only thing that seems to have worked for me. Any help?
I've tried making your Hokey Pokey recipe and the Honeycomb didn't set hard, is it because I didn't cook it long enough? Shireeg
Posted by Oceanic-815. Answered on 31st May 2011 at 12.00Read The Answer
I have made Yorkshire pudding two times. First time was with butter, which burned, and second time with olive oil which turned out better. But the problem is that whenever I make them, they are always under-done. I usually cook it for 15-20 minutes. Am I doing something wrong?
Posted by MonicaLee. Answered on 30th May 2011 at 12.00Read The Answer