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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 am just about to buy an ice cream maker - in order to try Nigella's recipes from "Forever summer". The only ice cream maker I can find here has the capacity of 1 liter. I do not have a clue is this is a too small or not. It would help me a lot if you tell me how many liters of ice cream I get when Nigella writes that it is for 6-8 persons, or 10-12 or 8 persons. Thank you in advance! Best regards, Suzana W
Posted by swestaway. Answered on 14th Oct 2011 at 12.00Read The Answer
What is the correct substitution for the self-rising flour called for in Nigella's baking recipes? Are both baking powder and salt added to regular all-purpose flour or just the baking powder? Is baking soda added as well? What should I use as a recipe, to substitute for all-purpose flour?
Posted by breagh. Answered on 13th Oct 2011 at 12.00Read The Answer
Can I just say how much I love Nigella and her TV shows/books. She is truly an inspiration! And even though I'm British, I'm living in Japan, so if she ever comes to Japan, I can recommend some great restaurants! Anyway, I am planning to make the Jumbo Chilli Sauce but unfortunately can't buy jars of roasted peppers in Japan. So, should I roast my own, or are raw peppers okay? I've never roasted peppers before, so a little uncertain of the process. Thank you in advance!! Craig
Posted by dacrag. Answered on 12th Oct 2011 at 12.00Read The Answer
I would love to have a list of non-perishable foods to always have at hand in the kitchen. There've been so many times that I just couldn't figure out what to do for dinner and couldn't make anything out of what I had! What are some key foods to always have at hand in my pantry that are versatile to make many different meals? For those times where I say, "I have no idea what to make for dinner. Oh, I have this, this, this, this and this in my pantry! I can throw all that together and voila! A last minute meal!" Thank you so much!
Posted by Christina1980. Answered on 11th Oct 2011 at 12.00Read The Answer
Hi Nigella, Love the way you cook! I'm from SA and here we have warthog, which is basically a wild pig. Can you give me any ideas on how to cook it and with what? Thanks for a fabulous site and food! Tina
Posted by tinacollins. Answered on 10th Oct 2011 at 12.00Read The Answer
Hi, I made the recipe for Spruced Up Vanilla Cake (Christmas, p198) but I used a bundt pan made from silicone. The cake seemed greasy and more like a firm custard than cake consistency. I have ordered the bundt pan that Nigella used, will that help make it more like a cake? Also I'm from Canada, Nigella mentions that it is 10oz flour yet another website claims it is 2 1/2 cups flour, which is correct? Maybe I did something wrong but the flavor is amazing so I would like to try again. Always a fan!
Posted by hun. Answered on 9th Oct 2011 at 12.00Read The Answer
I live in the United States and find that some of the ingredients called for in Nigella's books are not easily available here, i.e. Almond flour. Do you have a list of places that would stock uncommon ingredients?
Posted by janetbr. Answered on 8th Oct 2011 at 12.00Read The Answer
Hi there! I live in India and muscovado sugar is not available here, though we get icing, caster and brown (Dememra) sugars. Since quite a few of your recipes have muscovado am hesitant to try any - is there another substitute for muscovado? Help!
Posted by email@example.com. Answered on 7th Oct 2011 at 12.00Read The Answer