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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
I have just made this delicious sauce (Nigella Express, p160) for a dinner party tomorrow night. How long is it safe to keep considering it contains cream? It was so easy to make & a jar of it would make a nice gift as an alternative to home made jam.
I was just wondering - for the chocolate peanut butter topping for ice cream sundaes the recipe lists double cream yet on TV Nigella says condensed milk. Which is the correct one?
Posted by Nurse Claire. Answered on 29th May 2011 at 12.00Read The Answer
Hello I followed Nigella's recipe for Churros (Kitchen, p438) today, they sort of worked and the chocolate sauce was delicious, but the inside of the churros remained rather thick and gooey. I deep fried them until they were golden brown, kept them warm in oven until all were cooked and left them to stand for 5-10 mins, but the inside had not puffed up, they seemed rather dense. Am I doing something wrong with the actual mixture, or do they need longer cooking. What do you suggest? thanks Greta
Posted by gretaparker. Answered on 28th May 2011 at 12.00Read The Answer
i mixed up the ingredients for the Spruced-Up Vanilla Cake (Christmas, p198) in the holiday tree bundt tin, cooked it for the required time, inserted knife after 60 mins which came out clean, so took it out of the oven. The cake very quickly deflated. Please help, I am desperate to make this beautiful looking cake for my mums birthday on Friday. I am not a confident cook, what should I have done as well. If it helps I have a neff u16e74 double oven.
Yesterday I made the recipe for the spruced-up vanilla cake. I made it with food processor, oven temperature was 180c and I baked it for for 65 minutes but the outside was cooked and the inside uncooked. How many minutes in the food processor? What size of eggs are used? Can you also use margarine? What did i wrong? Help! Nurma
Posted by Betomax. Answered on 27th May 2011 at 12.00Read The Answer
Hello Nigella Team, Would you please tell me if the recipes in Nigella's books use a Fan Forced oven or not. Thank you. Jendee.
Hi, I've tried cooking both the Lemon Meringue Cake and also the Spruced Up Vanilla cake and they both browned off far too quickly at the temperatures recommended. I do have a fan assisted oven though, so should I lower the temperatures? And if so to what? Thanks, Lon
Posted by Jendee. Answered on 26th May 2011 at 12.00Read The Answer
I need to make some cakes for a school fayre but am going on holiday so offered to make some if they could be frozen - is this possible?? The cakes I was going to make was the boiled orange cake and also the chocolate and banana muffins - thanks very much!
Posted by SilverLining. Answered on 25th May 2011 at 12.00Read The Answer
I very successfully made your No Churn Pomegranate Ice Cream (Nigella Express, p132) last week but wanted a second non alcoholic flavour, so I tried orange and chocolate. I used roughly the same amount of orange juice as the yield from my pomegranates, added about 100g of melted milk chocolate, which I swirled in and added some chocolate chips too. The flavour was quite nice but the texture was all wrong - slighty crumbly rather than soft and silky like the pomegranate one. Where did I go wrong and what can I do next time to get the texture right whilst still allowing me to play with other flavours?
Posted by Mrs_Bee. Answered on 24th May 2011 at 12.00Read The Answer
Hi, I was wondering how to make sticky toffee sauce?
Posted by MrsB1988. Answered on 23rd May 2011 at 12.00Read The Answer