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Kitchen Queries

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!

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Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Oven temperatures and fan ovens

    Hello Nigella Team, Would you please tell me if the recipes in Nigella's books use a Fan Forced oven or not. Thank you. Jendee. 

    Hi, I've tried cooking both the Lemon Meringue Cake and also the Spruced Up Vanilla cake and they both browned off far too quickly at the temperatures recommended. I do have a fan assisted oven though, so should I lower the temperatures? And if so to what? Thanks, Lon

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  • Freezing Cakes

    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!

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  • Alternative Flavours For No Churn Ice Creams

    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?

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  • Sticky Toffee Sauce

    Hi, I was wondering how to make sticky toffee sauce?

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  • Cupcakes and Italian "Acid Cream"

    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

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  • Boiled Orange Cakes

    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?

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  • White Chocolate Mint Mousse Separating Not Setting

    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!

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  • Rosewater

    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!

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