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I need to make some cakes for a school fayre but am going on holiday so offered to make some if they could be frozen - is this possible?? The cakes I was going to make was the boiled orange cake and also the chocolate and banana muffins - thanks very much!
Posted by SilverLining. Answered on 25th May 2011 at 12.00Read The Answer
I very successfully made your No Churn Pomegranate Ice Cream (Nigella Express, p132) last week but wanted a second non alcoholic flavour, so I tried orange and chocolate. I used roughly the same amount of orange juice as the yield from my pomegranates, added about 100g of melted milk chocolate, which I swirled in and added some chocolate chips too. The flavour was quite nice but the texture was all wrong - slighty crumbly rather than soft and silky like the pomegranate one. Where did I go wrong and what can I do next time to get the texture right whilst still allowing me to play with other flavours?
Posted by Mrs_Bee. Answered on 24th May 2011 at 12.00Read The Answer
Hi, I was wondering how to make sticky toffee sauce?
Posted by MrsB1988. Answered on 23rd May 2011 at 12.00Read The Answer
I absolutely love Nigella's cupcakes, but, as strange as it may seem, they rise more in the centre than they are supposed to do (silly, as my cakes often don't rise at all!) Too much baking powder maybe? Too much batter in the cases? I've recently bought "Delizie Divine" a fantastic cook book with a good Italian translaltion. But I have another query - I can't find acid cream in Italy, what else could I use? May be yogurt? Thank you Nigella - my cooking guru! Maria from Vicenza Italy
Posted by meri1964. Answered on 23rd May 2011 at 12.00Read The Answer
I have a couple of recipes for cakes that require two whole oranges to be boiled and then put into a food processor and blitzed before adding the rest of the ingredients. I'd like to know why the oranges need to be boiled if they are going to be processed anyway? Is it to do with taste, texture or simply ease of processing?
Posted by aitchbee. Answered on 22nd May 2011 at 12.00Read The Answer
I tried the white chocolate mint mousse from Nigella's Express cookbook and it totally went wrong! It wasn't a mousse, but more like hard chocolate on top and liquid cream/water at the bottom of the shot glasses. First problem arose when I was putting a little bit of the softly whipped cream in the melted chocolate: it instantly got rather firm, with tiny lumps in it. And then when I gently folded the rest in it got sort of runny instead of creamy. I should also mention that my only aberration from the recipe was using cream with 32% fat (didn't find double cream anywhere!). So, please tell me, where did I go wrong? Is there a special kind of white chocolate one has to use or was it the cream? Thanks a lot for answering, I hope next time it will turn out perfectly as the flavor of white chocolate with mint is really great!
Posted by kate-uli. Answered on 21st May 2011 at 12.00Read The Answer
Hello! I've been having some trouble finding where to buy rosewater from. Really fancy trying my hand (and my tummy) at some Turkish Delight cupcakes. Any ideas? Thank you!
Posted by mikehonour. Answered on 20th May 2011 at 12.00Read The Answer
Does Nigella use natural unsweetened cocoa or dutch-process? I was making Kitchen's Devil's Food Cake (Kitchen, p.253)a couple of days ago and it rose and cracked, and I think it is because of the cocoa. Thanks and lots of love, Noam from Israel.
Hi, I made this cake this morning followed the recipe perfectly as far as I'm aware and measured everything precisely. I placed the mix into the oven immediately after adding and mixing the wet ingredients. My oven manual recommends that sponges be baked in the centre of the preheated oven on 160c on the pizza fan setting However, the mix rose very quickly and cracked on top. It didn't sink when removed and the cake was generally ok. I thought that cakes only cracked when the oven was too hot so can you offer advice to avoid cracking in the future? Perhaps conventional cooking without the fan is better for "wetter" cake mixes. Johnrl
Posted by Noam. Answered on 19th May 2011 at 12.00Read The Answer