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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
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Hi Nigella and team, my family love pancakes but I was wondering if you can suggest any interesting ways of serving them on Shrove Tuesday, rather than just the usual lemon and sugar?
Posted by CMS. Answered on 20th Feb 2012 at 11.00Read The Answer
Hello, I was wondering if I can make a good semolina bread with a 1000 watt mixer or do I need to buy a 1400 watt mixer? What is the added value of a high wattage?
Posted by tavolla. Answered on 19th Feb 2012 at 12.00Read The Answer
My mother always put a quarter of a tablet on the top of the waxed paper on marmalade and jam before storing it. I would like to know what the tablet was and did this prevent or reduce the amount of mould etc. She kept some jams for years! Is there a modern equivalent?
Posted by dmlegg. Answered on 18th Feb 2012 at 12.00Read The Answer
Hello! I am currently living in Japan in a tiny one room flat. My kitchen consists of two hobs (gas), a microwave, a tiny fish grill, a toaster and I have a saucepan and two woks. For Christmas I managed to cook chicken in red wine and tomato sauce for seven, and I have cooked curries and make meatballs, so I do manage to cook decent meals in a pot, without an oven. I like baking but at the moment everything I have done has come out of the microwave. I want to make brownies and cheesecake and other cakes - I imagine I can kick-start a cake in the microwave for some minutes on a low setting, then if it is small (or cupcakes), finish in the grill to make it a little "fluffy". Is it possible to use boiling water/steam with a tight container? It is my best friend's 30th soon and he deserves an amazing chocolate cake, or perhaps a cheesecake ...
Posted by FiiS. Answered on 17th Feb 2012 at 12.00Read The Answer
Hi Team, I'm hoping you will be able to help me. I have recently moved to the French Alps and am struggling to find all those vital store cupboard essentials that we take for granted "back home"?. I'm wondering if you know of a substitute (or French version) for Worcestershire sauce as i can't seem to find anything resembling it out here. Many thanks in advance for your wisdom and help! Cratchet.
Posted by Cratchet. Answered on 16th Feb 2012 at 12.00Read The Answer
I would like to replace white sugar in your flourless cake recipes with honey. Would this work or be a disaster? Thank you, Angela B
Posted by Abridge. Answered on 15th Feb 2012 at 12.00Read The Answer
Dear Nigella & Co, when I watch your shows or when I visit London, I am blown away by the gorgeous color of English eggs! That amazing orange yolk. What are these chicks being fed that produces that beautiful color? Can you recommend any provider in the USA and/or Europe where I can order these sublime little ovals?
Hi Nigella and team, where do you buy your eggs? Or is it a specific breed of hen I should look for? I find it so difficult to buy eggs with that rich, orangey yolk that I'm accustomed to seeing on your show and in the Netherlands. I've tried multiple brands at various supermarkets, and all the egg yolks are a very disappointing (and lackluster) pale yellow. Many thanks, love the website.
Posted by maire. Answered on 14th Feb 2012 at 12.00Read The Answer
I saw Nigella making a lovely piped long doughnut-type sweet thing that is cooked in oil - it would be fab for Valentine's day for my hubby! I think it might have been Spanish but I cannot find the recipe. She dipped them in melted chocolate and shared them with a friend on the TV show. I really would love to have this recipe if possible and would be so grateful for any help at all in finding it.
Posted by jressica. Answered on 13th Feb 2012 at 12.00Read The Answer