You never know, your query may have been answered already.
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
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
I hear conflicting advice online about how far in advance of Christmas the cake should be made. Some suggest 6 weeks is sufficient whereas others say that 12 weeks is optimum. I have time this week to make it: will the cake be all the better for 12 weeks of maturing, or will that simply limit its freshness when Christmas finally arrives?
Posted by dyl. Answered on 27th Aug 2011 at 12.00Read The Answer
I have been making this cake for years and it is lovely but suddenly the topping is not going quiet right. I have looked for the correct recipe on your web site but cant find it! I have the recipe hand written from a friend's book, I think it is from Domestic Goddess. Can you help? Thanks, Jenny
Posted by jenny orhan. Answered on 26th Aug 2011 at 12.00Read The Answer
I have read somewhere that limes can be used in most recipes instead of lemons but the quantity of lime juice should be reduced in the original recipe. Is this correct? And if so what about the rind? Will the lime rind change the flavor? Thank you so much.
Posted by hensy. Answered on 25th Aug 2011 at 12.00Read The Answer
When making Beef Wellington, can I cook the beef to medium rare then rest/cool it before wrapping in mushroom & olive paste, prosciutto and pastry etc and refrigerating until ready to bake? This should bring the beef closer to medium. Previously I have cooked and served in one motion, never having to break the process but I want to cook it for Xmas dinner and need to prepare the wellington in advance. Any thoughts on how I can do this, particularly avoiding any food poisoning?! The beef fillet will be around 1.8kg.
Posted by dmitch01. Answered on 24th Aug 2011 at 12.00Read The Answer
Can you please tell me where i can get the reusable cake tin liners that Nigella uses. I'm in Australia and no-one seems to have them - happy to purchase online. Thanks
Posted by pinksunshine. Answered on 23rd Aug 2011 at 12.00Read The Answer
Hi Nigella and team, last saturday I baked the Redcurrant Meringue Pie from the Domestic Goddess cook book (p121). It worked very well, but I think I could improve on the baking tin. The recipe states that you use a specific baking tin for it. Where can I get such a tin? I now used a 20cm diameter tin with a removable bottom part. Have you got some good alternatives available on internet or in the Netherlands? Kind regards, Klazine
Posted by Klazine. Answered on 22nd Aug 2011 at 12.00Read The Answer
I would like to know if there is an alternative to sugar with pectin for the above Chilli Jam (Christmas, p241)? Normally I use lemons - would this be a good alternative?
Hi, Want to make Chilli Jam, but cant find Jam Sugar (not available in Bombay). How can I make it, or what is the proportion of sugar to pectin? Please advise. Regards Natasha
Posted by tonakd. Answered on 21st Aug 2011 at 12.00Read The Answer
I would like to make the Coconut Cake from How To Be A Domestic Goddess (p23). However, i can't find 'instant royal icing' anywhere. I have seen it online, but as i am making it for a birthday this weekend i cannot wait that long. Could i substitute this for normal royal icing/fondant icing and really mix it up with the Malibu?
Posted by kimbie. Answered on 20th Aug 2011 at 12.00Read The Answer