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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 have been researching various recipes for "black cake." One version suggests the addition of Baileys to the soaking liquor for an extra special touch. I was thinking of adding it to this and also the soaked fruit for my usual Christmas cake. Would the fact that Baileys is a cream-based liqueur affect the keeping time and quality of the cake? Many thanks. Deane-Mae
Posted by Deane-Mae. Answered on 22nd Oct 2011 at 15.00Read The Answer
I've recently bought a Nordic ware star shaped bundt tin and I am wondering if all Nordic ware bundt tins are the same size. If so can the Spruced Up Cake (Christmas p198) or the Maple Pecan Bundt Cake (Kitchen, p239) just as easily be baked in this tin ?
Posted by suwannad. Answered on 21st Oct 2011 at 12.00Read The Answer
Hi, i love making Nigella's Breakfast Bars (Nigella Express, p94), even making my own variations. What the recipe doesn't say is how long they keep. Or can they be frozen? Thanks for this opportunity to ask the question!
Posted by Leslie. Answered on 20th Oct 2011 at 12.00Read The Answer
HI I've just bought a pudding basin to make my Christmas pudding in and the sherry you recommended is on it's way !! unfortunately rereading the recipe I have bought a basin without a lid ! Will this matter ? How can I get around this ? Christmas cake is in the oven as we speak can't wait to try it. Many Thanks
Posted by valscanlon. Answered on 19th Oct 2011 at 12.00Read The Answer
I want to make Nigella's Christmas Chutney soon to allow the flavours time to mature in time for Christmas. However, I can't seem to find fresh or frozen cranberries at the moment. Could you let me know what shops stock them, and if dried cranberries could be substituted? Many thanks, Caroline
Posted by hainan. Answered on 18th Oct 2011 at 12.00Read The Answer
Nigella, I've recently moved into a apartment where there's been a sadly unloved ceramic hob that's seen better days -some time ago! Each of the ceramic plates (the rough grey kind, not the nice shiny new ones available) are stained and marked with burnt on 'food'. What can I use to restore the plates? The smell of burning 'matter' is revolting. Short of replacing it I'm at a loss what to do! I've used cream cleaners, but that just adds to the acrid burning smell that I'm hoping to avoid.
Posted by GoodEvans!. Answered on 17th Oct 2011 at 12.00Read The Answer
Hello there! I'm from India and am currently not able to get cream cheese. I wanted to know if I could substitute cheese spread that we use for sandwiches for cream cheese or not? I want to use it for peanut butter cheesecake in Kitchen.
Posted by JyotiM. Answered on 16th Oct 2011 at 12.00Read The Answer
Can the soaking in brine method be used for a boneless turkey crown and what would be the estimated cooking times for crown weight of 2kg? We are having our Christmas meal in 2 weeks as my daughter is leaving for Australia for 1yr - so I want the meal to be extra special! Many thanks. Liz
Posted by Liz9. Answered on 15th Oct 2011 at 12.00Read The Answer