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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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Dear Team Nigella, I started making the recipes from Nigella Express and I want to make the Red Prawn and Mango Curry (page 15). However, I really don't like the taste of coconut milk. Is there maybe a replacement you can suggest? Thanks!
Posted by An Vanderdonckt. Answered on 9th Mar 2012 at 12.00Read The Answer
Hi, I'm desperately looking for a scrumptious chocolate cheese cake recipe. One you do not have to bake but just chill in the fridge. Somehow baked cheese cakes just don't have the right taste or texture in my mouth. I once tasted one which was made with white chocolate but can't find a recipe for it. Hope you can help. Thanks!
Posted by tinacollins. Answered on 8th Mar 2012 at 12.00Read The Answer
I watched Nigella making pancakes on TV and have just made a batch using her Instant Pancake Mix. I used 150g of the mix and added the rest of the wet ingreadients from the recipe. However my mixture looked a little wetter and I was wondering if I should have let it stand a little before use? It didn't say to do this in the recipe. Chris x
Posted by chrissieb. Answered on 7th Mar 2012 at 12.00Read The Answer
I have a bag of eating apples and a bag of pears that aren't going to last much longer and I'm looking for a nice loaf-style cake recipe to make from them. Any ideas?
Posted by Lyn-Marie. Answered on 6th Mar 2012 at 12.00Read The Answer
Hello! I have a problem baking bread and I was wondering if you could help me out. Whatever recipe I use I always encounter the same problem that the bread is very dense at the bottom of the bread. It looks and tastes almost doughy. I have tried longer baking times and higher temperatures, but than the bread gets very dark. Can you help me out, what I am doing wrong? Thanks. Rebecca
Posted by becks85. Answered on 5th Mar 2012 at 12.00Read The Answer
When making stock from the carcass and scraps from a cooked chicken, how safe is it to re-heat the stock afterwards? It is not always convenient to make the stock immediately after cooking the chicken, so the cold carcass is re-heated when making the stock, and then re-heated again when using the stock. Is this safe?
Posted by MUFFETT. Answered on 4th Mar 2012 at 12.00Read The Answer
I would like to use vanilla paste instead of vanilla extract. Please can you tell me how to convert the extract amount to a paste amount? Thank you.
Posted by jennycelery. Answered on 3rd Mar 2012 at 12.00Read The Answer
Twice recently making a lasagne and a fish pie my white sauce curdled in the oven. I can't understand why. I've been making these dishes for years and have never had curdled sauce. I do add cheese to the sauce for both dishes. Could you help please? Kind regards, Ilona.
Posted by Heliilona. Answered on 2nd Mar 2012 at 12.00Read The Answer