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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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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
I adore the recipe for Nigellas Peanut Butter Squares (Domestic Goddess, p.223), and they are always a yummy treat that are perfect to bring to parties. However, I always find it a challenge to cut them. My best effort so far has been to use a warm knife to slice through them. However, this can be smudgy and messy. If I cut them with a room temperature knife, the chocolate starts to fracture and break. Would you have a solution to this problem?
Posted by hibini. Answered on 18th May 2011 at 12.00Read The Answer
I have been so looking forward to making Carbonnade a La Flamande (Kitchen, p330) but it seems to have gone horribly wrong! I have followed the recipe to the letter but firstly it is swimming in liquid and secondly incredibly bitter. Any suggestions how I can remedy it? I used Leffe - was this a poor choice? I can't say I'm that au fait with my beers. I would really appreciate your help!
Posted by Tobytoes. Answered on 17th May 2011 at 12.00Read The Answer
Most of the time I make my buttercream with a Swiss meringue (sugar and egg white whisked together over boiling water untille sugar is dissolved). I never have proplems with this icing but it takes a long time to make. I made Nigella's Malteser Cake (Feast, p283). Here the buttercream is made with butter and icing sugar (powdered or confectioners' sugar). I've tried buttercream with icing sugar already a lot of times but everytime I have the same problem - and again with the Malteser Cake. The recipe states that you should mix until smooth. But how long is this - I leave it for quite a while in a stand mixer and still everytime the buttercream has kind of a crunch. Like the powder sugar has crystallized, Have I beaten it for too long? Is it supposed to have this granulated texture? The taste is great but the texture is quite strange.
Posted by Ilseke77. Answered on 16th May 2011 at 12.00Read The Answer
Hi, I am unable to find gluten-free tortillas, so I was hoping make my own. However I have also been unable to find the mexican cornflour required so is this possible with polenta? Or what do you recommend? I know there is an increasing rise in gluten-free products as more people seem to need them now, but am stuck for packed lunch ideas. I really miss wraps! Hope you can help. Cheers, Chunkychocchip.
Posted by Chunkychocchip. Answered on 15th May 2011 at 12.00Read The Answer
I plan on making Nigella's St. Tropez Chicken (Feast, p425), but would like to try grilling it. Do you think it would still turn out well on a grill?
Posted by lelainedc. Answered on 14th May 2011 at 12.00Read The Answer
Hi, can you please tell me how to store fondant icing once opened? I have tried everything, even clingfilm, but nothing seems to work. I find I am wasting more than I am using by having to cut the dry parts off. I have tried putting the icing in clingfilm and sealing in a plastic container but the icing still drys out all around the edges. Thankyou, Jean Perry
Posted by baggiebird. Answered on 13th May 2011 at 12.00Read The Answer