You never know, your query may have been answered already.
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.
Can mushrooms be added to this recipe and when would be the right time exactly? And other toppings like tuna and bell peppers, can they be added at the final 2 - 3 minutes? Thanks.
Posted by Purple.Dee. Answered on 3rd Jan 2011 at 12.00Read The Answer
I've followed Nigella's Toad in the hole recipe twice and both times it's risen beautifully but the batter has ended up being more like a savoury cake - being perfectly flat across the top and maintaining that flatness even after it had a chance to cool. What should it be like and what might I be doing wrong?! The proportions were 4 eggs to 350ml milk and 250g flour.... in a stoneware dish approx 20x30cm.
Posted by Jacobsmum. Answered on 2nd Jan 2011 at 12.00Read The Answer
can i ask how i can increase the ingredients to make a 9" chocolate sandwich cake instead of the 8" specified?? i made it over the christmas and it was fab, but my friend wants me to make one for a birthday celebration in the new year to cater for a larger group thanks alot jenny
My frosting was still runny after well more than an hour of sitting, with occasional whisking. I used 72% cocoa chocolate and only let the butter/sugar/water mixture get to bubbling (not boiling) before removing it from the heat and adding the chocolate. Any ideas why it didn't set properly? Genorp
Where can I get a recipe for this? I saw this on one of Nigella's programmes over the the christmas period, but I can't seem to find the recipe...please help...thank you cookiemomster
Posted by durlas. Answered on 1st Jan 2011 at 12.00Read The Answer