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Hi. I've made the Roxanne's Millionaire's Shortbreads from Domestic Goddess (p240) about 4 times in the last few weeks and they're delicious. But today my caramel has turned out very grainy and I don't know why. Please can you help me - I used the correct ingredients and I stirred the mixture every minute - but obviously something wasn't quite right. Thanks
Posted by FayeEdwards. Answered on 13th Apr 2012 at 12.00Read The Answer
On Nigella's videos she dishes up several of her recipes in some black dinner plates with a raised lip. The dishes also feature in the picture of Nigella from her Kitchen cook book where she is eating Slut's Spaghetti. Where did she get these plates?
Posted by hindll01. Answered on 12th Apr 2012 at 12.00Read The Answer
To convert recipes to Gluten Free is it simply a case of using gluten free flour or are there other changes to ingredients needed?
Hi Nigella, as always your site is full of delicious recipes however, I struggle with this as I have an intolerance to gluten. Could you possibly provide me with some alternatives? Thanks ever so much. Dorothy Jamieson, Shetland Isles
Posted by NJ54. Answered on 11th Apr 2012 at 12.00Read The Answer
Can I make Pea & Garlic soup a day in advance? I'm having dinner party - would be great to get some advance prep done! Many thanks Andrea.
Posted by andrea.moraghan. Answered on 10th Apr 2012 at 12.00Read The Answer
Hello Nigella Team. I have always wanted to make cupcakes but cannot, as I have a microwave and can't use metal pans. Is there any alternative to metal pans? Can I use small porcelain bowls? If yes, then will the temperature differ while preheating?
Posted by deeptiphansalkar. Answered on 9th Apr 2012 at 12.00Read The Answer
I made the Easy Almond Cake from Domestic Goddess (p6) last night and I think I must have done something wrong. I made sure that everything was at room temperature and followed the recipe to the letter. The cake went into a preheated oven, I have a fan oven so adjusted the temperature from 170c to 160c. When the cake came out it had risen up and pulled away from the edge of the tin and also from the funnel in the middle, the tester came out clean and I left it in the tin to cool. The cake has collapsed and looks sad. This morning it feels like rubber. What have I done wrong?
Posted by karenhaddock. Answered on 8th Apr 2012 at 12.00Read The Answer
Hi there, I am having 14 people for Easter lunch, and being the person I am I would like to get as much done in advance as possible. I'm making slow roast lamb with beans on the day - but would love to do all the rest of the fiddly stuff beforehand. How long in advance could I make Nigella's Easter Cake? And if it can be done in advance at which stage should I stop and store it? Your help would be greatly appreciated. Ingrid (South Africa)
Posted by Ingridjones. Answered on 7th Apr 2012 at 12.00Read The Answer
I've checked the cooked orange and almond cake recipes in a few places, and found that sometimes the batter is simply baked in a pan, and other times a waterbath is used (the pan set in a pan filled 1/2 way with water). Since I plan to make it for Passover, please tell me which is the preferred way? Thanks, Anna Fisher
Posted by afisherca. Answered on 6th Apr 2012 at 12.00Read The Answer