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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

  • Beef Wellington & Time Management

    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.

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  • Re-usable Cake Tin Liners

    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

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  • Redcurrant Meringue Pie

    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  

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  • Jam Sugar (with added pectin) for Chilli Jam

    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

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  • Instant Royal Icing (Coconut Cake)

    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?

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  • Preventing Pastry Shrinkage

    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.

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  • Help with Buttermilk Birthday Cake

    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!

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  • Real Mixed Peel

    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?

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