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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

  • Long Life Biscuit (Cookie) Fillings

    I love baking biscuits/cookies, especially filled biscuits with buttercream fillings or ganache type fillings. Most recipes require the biscuits to either be kept unfilled, or in the fridge, and they only last a few days. I'm looking for fillings that have a long shelf life, i.e. 1 to 2 weeks at room temperature, and would appeciate your advice. Would a ganache made with condensed milk and chocolate be stable at room temperature for a week or two? How long will a butter and icing sugar filling last at room temperature? Cheers, Patrice

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  • Edible Gold Stars, Bobbles and Glitter

    Hello, I am planning on surprising my family with the Chocolate Xmas Cake from Christmas (p180). I want to make the top of my cake as pretty as Nigella's. I live in the US and can't seem to find the same decorations as she has. Do you know where I can get the same ones as her? Any information would be great. 

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  • Home-Made Greek Yogurt

    Hi, is there a substitute for Greek yogurt? Or any particular way it could be made at home ? Thanks & regards, Janet

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  • Snowflake Ribbons

    Hi there! I just wanted to ask where do the lovely fabric snowflakes Nigella has on her chutney jars in her book Nigella Christmas come from? I would absolutely love them to wrap my Christmas foodie gifts but I've been searching every Xmas and not found them! I'm currently watching the Christmas episode of Nigella Kitchen and she also has them on jars in her larder! Many thanks!

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  • Confusion on Grating - Apple Tart

    I am a cookbook junkie and have quite a few British cookbooks. I am wondering if the word "grate" means something different to a British cook? In one book, the author said to grate hazelnuts. I have a box grater, and could imagine the scraped and bloody knuckles I'd end up with, so I chopped them instead. Then in Nigella's recipe for Translucent Apple Tart from How to Eat (p306), I grated the apple, as instructed, but I chose to use the large holes on my box grater. Somehow the look of the finished tart didn't seem to be quite like as she described, it was full of little apple strips. Should I have pureed the apple? Chopped it finely? Or is grating (on a grater) what I should do?

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  • Spruced Up Vanilla Cake Tin

    I'm planning to host a Christmas open house in December and am thinking of making the Spruced Up Vanilla Cake (from Christmas, p198), as it will look so impressive and festive on my table! However, I live in Canada and cannot find a tin like the one Nigella uses to bake the cake in. Can you tell me where to purchase the same tin or perhaps an online source to purchase it from? Many thanks.

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  • Boozy Christmas Cake-When To Eat?

    Hi. I've made the Boozy Christmas Cake and was just wondering how long it will last for? Is it like a normal Christmas cake where you feed it weekly before icing it the week before Christmas or should i just make another cake the week before Christmas and eat this one now? I'm worried about the cake drying up before Christmas. Hope you can help. Thanks Katie

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  • Ingredients Queries - Nigella Express

    Hi,  I am wanting to make the Banana Butterscotch Muffins from Nigella Express. Could you tell me if "flour" in the recipe is plain or self raising? Also throughout the book it refers to just "flour".  Please can somone just clarify this for me?  

    Hi, could you tell me what is castor sugar? And what is Italian Flour?

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