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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

  • Food Colouring For Baked Goods?

    Hi, I have some wonderful silicon cupcake moulds in the shape of roses and I wanted to bake some rose shaped cupcakes, with rose water essence to give them a floral scent/taste and add some food colouring to make them a red or pink colour. Unfortunately when I try it the rose essence works fine, but the food colouring (a cheap supermarket own brand food colour) isn't working - the cakes come out sort of a brown. I can only suppose that the colour is ok for icing but not baking - but there must be a food colour that works when baked for the Red Velvet cake recipes.

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  • Marzipan Fruit Cake

    I am dying to make the Marzipan Fruit Cake from How To Be A Domestic Goddess (p34), but for some unknown reason, dried pears are not available in Germany and I have looked high and low for them. I have even considered ordering online. Are there any suitable substitutions?

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  • Keeping Snow Topped Spice/Chocolate Xmas cakes

    Could you give me an idea of how well Nigella's Snow Topped Spice Cake (Domestic Goddess, p253) keeps? I was thinking of making this in place of a Christmas cake this year, but I am wondering if this is the sort of confection that needs to be whipped up at the last moment? Many thanks for any advice! 

    l will be making Nigella's Chocolate Christmas Cake (Christmas, p180) for Christmas and l was wondering whether if l make it earlier can it be frozen. And if that is possible how should l deal with it when l pull it out

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  • Granola Bars

    I love Andy's Fairfield Granola (Nigella Feasts, p199) and was wondering if these could be made into a bar so I can pack it into the kid's lunch boxes.. Thanks so much.

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  • Nut-free Christmas Cake

    For several years now I've made Nigella's Chocolate Fruit Cake and everyone's loved it. This year, my daughter - who loves fruit cake - was diagnosed with a nut allergy and the doctor's recommendation is total avoidance. It would therefore be a bit mean of me to make a Christmas cake containing nuts, ground almonds or even topped with marzipan ! Can you suggest a substitute for the ground almonds or a different, equally wonderful recipe please ?

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  • Ginger Bread Muffins - Treacle & Syrup

    Hi, This is Janet from India. I just wanted a clear explanation for the "treacle and syrup" mentioned in the Christmas Bites - Bonus recipe - Gingerbread Muffins. I tried looking for the recipe on the website but couldn't find the same. Firstly Is treacle what we refer to jaggery in India (in a melted form)? Secondly about the mention of 'syrup' is this 'honey' or 'golden syrup' or 'sugar syrup' ? Kindly help. Thanks & Regards Beena Janet.

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  • Baby vs Large Bundt Pans

    Hi there, I would like to cook the baby bundt cakes from How to be a Domestic Godess. I would like to cook one large bundt cake instead of small individual ones. How should I change the recipe? Thank you!

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  • Freezing Chocolate Ganache

    Hi Nigella team. Firstly I love how Nigella's more recent books give freezing/making in advance advice. I would like to know if you can successfully freeze Chocolate Ganache as in the cake recipe from How to Eat p28? I seem to have made far too much ganache and rather than make truffles I would like to freeze for a cake at another time. Many thanks

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