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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
How do you prevent pastry from shrinking when cooked? I refrigerated the pastry before rolling it out. I refrigerated it again after rolling it out and putting it in the pie tin but it still shrank when cooked. It happened to my savoury shortcrust and my sweet shortcrust pastry.
Posted by chunkandp. Answered on 19th Aug 2011 at 12.00Read The Answer
I want to make my daughter a cake in the shape of a butterfly for her 3rd birthday and would really like to use Nigella's Buttermilk Birthday Cake recipe (Domestic Goddess, p210) and cut it to shape myself rather than use a butterfly shaped tin. I have had mixed results with this cake in the past and I suspect that the tin size may be the issue. I was planning to use two sandwich tins instead of the 23cm square tin but what diameter should these be? Alternatively if I wanted to use one round tin instead of a square one, again what diameter should this be? Finally, can you also please confirm what temperature and cooking time should be used for a fan oven? Any advice would be very much appreciated, thank you!
Posted by lara1971. Answered on 18th Aug 2011 at 12.00Read The Answer
I'm preparing to make Nigella's Black Cake for Christmas from the Domestic Godess (p250), but the recipe asks for real mixed peel. I've looked in the shops but can only find the peel in tubs which Niegella doesn't recommend. Can I buy real mixed peel or does it have to be made?
Posted by SDuberley. Answered on 17th Aug 2011 at 12.00Read The Answer