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Hi, I have made the Hokey Pokey 4 times now following the recipe and instructions and every time its too sticky and chewy, not crunchy at all. Please can you tell me where I am going wrong? Thank you so much.
I have tried, on 3 different occasions, to make some Hokey Pokey (Nigella Express). Every time I try, it just comes out super flat and very sticky, like unwieldy taffy. Sigh. Any ideas?
Posted by kyliewil. Answered on 22nd Jul 2012 at 12.00Read The Answer
My cupcakes always seem cemented to their paper cases which does take some of the enjoyment out of eating them. Is there anything that can be done to stop the cupcake batter sticking to the paper cases and allow the case to be taken off cleanly?
Posted by cupcake_lindsay. Answered on 22nd Jul 2012 at 12.00Read The Answer
Hello Nigella and team! I recently moved from Virginia to Denver, Colorado. The Denver (American) football stadium is called the Mile-High Stadium because of Denver's high altitude, a much higher altitude than Virginia. I have heard it said that the thinner air affects baking, but have not heard a good authority on how to balance this thin air in baking. Do you have any suggestions? I have heard a rumour that more flour will balance the difference in air quality but don't have that on authority and certainly don't have any sort of ratio for determining how much, if any, more flour. Please help!
Posted by JaJaNante. Answered on 21st Jul 2012 at 12.00Read The Answer
I'd like to adapt Nigella's recipe for Pasta e Fagioli for a slow cooker. I love my slow cooker as it allows me to multi-task while cooking. This recipe sounds fabulous but I am unsure if it is adaptable. Any suggestions would be appreciated.
Posted by ampaxton. Answered on 21st Jul 2012 at 12.00Read The Answer
Hello Team Nigella! I'm relatively new to baking, but I love, love, love Nigella's recipes (I'm a particular fan of Domestic Goddess). I was just wondering if you could clear up a baking query for me? Margarine vs. butter - I always have margarine in the house (mainly because I buy it in big 1kg boxes), but I don't always have unsalted butter. Plus, unsalted butter is terribly expensive now. I know Nigella isn't a fan of margarine, but in baking how interchangeable are the two ingredients? In an emergency, could you use margarine in brownies? Or muffins? Many thanks in advance!
Posted by Alice206. Answered on 20th Jul 2012 at 12.00Read The Answer
What would be the best substitute for Marsala in Nigella's Pronto Pig Feast recipe? I don't want to buy a whole bottle and let it go to waste just to try out the recipe.
Very dull question but is it best to use dry Marsala or Marsala dolce in savoury recipes? It seems to be getting increasingly difficult to get dry marsala and just wondered if you can substitute? Cheers, Leigh.
Posted by Mejojo. Answered on 20th Jul 2012 at 12.00Read The Answer
Hi I've recently moved house and lost my old recipes. For the past few years I've been using a Christmas Cake recipe which uses marmalade and brandy, it used to also give a ingredients by tin size I've searched and seached but can't find it on the net, I'm sure it was one of Nigellas and it came from a friend or relative in Oz. Any ideas? Many Thanks, Lori
A couple of years ago Nigella posted a Christmas cake recipe. It involved orange marmalade and I think it was a friend of Nigella who gave her the recipe. I can't find it online anywhere, is it in any of Nigella's books?
Posted by Lori Griffin. Answered on 19th Jul 2012 at 12.00Read The Answer
How do I make sure that I get a really light lemony cake, without it either being too bland, or too overpowering? Are there any recipes you recommend? Thanks!
Posted by roxybillington. Answered on 19th Jul 2012 at 12.00Read The Answer