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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

  • Chestnut Cheesecake From 'FEAST'.

    I would like to make the Chestnut Cheesecake from Nigella's 'FEAST' book. However I am struggling to find sour cream here in Greece. I am hoping you could suggest an alternative ingredient. I know I can source Creme Fraiche 30% fat or 15% fat, greek yogurt, buttermilk, mascapone, ricotta etc, would any of these be a suitable subsitute? Many thanks in advance, Gemma

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  • Chocolate Chestnut Cake

    I recently attempted the recipe for Chocolate Chestnut Cake, on page 297 of my copy of Feast, to find there has been what seems a printing error.  The recipe calls for eggs, separated. However the preparation instructions in the book do not mention egg yolks or what should be done with them. The recipe doesn't seem to work without the yolks. Can you please confirm what the correct recipe is? Many thanks.

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  • Spruced Up Vanilla Cake

    Hello! I'm Prajaktta from India. I tried the Spruced Up Vanilla Cake recipe (from Christmas) two times, but the cake didn't rise up when baked. I weighed the ingredients according to the measurements given in the recipe. I mixed all the ingredients in a processor as directed. My cake tin was slightly bigger, though, can that affect the cake? Also my cake batter had some white spots in it, yoghurt I think, but they wouldn't mix in. How long do I need to mix the batter in the processor? Any ideas what I did wrong while making the cake?

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  • What Is A Stick Of Butter

    I would like to know what 1 1/4 sticks of butter is in grammes? I would love to make Nigella's Chocolate Pear Pudding and this is listed in the ingredients. Thanks Sylvia

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  • Passion Fruit Replacements for Pavlova

    I love making the Prodigious Pavlova from "Nigella Christmas". However, passion fruit is hard to come by in my neck of the woods. What would make a suitable substitution if I can't get them? Thanks! Josh Viles Auburn, Washington USA

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  • Chestnut Cream

    What brand of Sweetened Chestnut Cream does Nigella use for her Chestnut Chocolate Pots in Nigella Christmas? I have been searching and have found many different sweetened chestnut products all with slightly different names. Clement Faugier has two; one called creme de marron and one called chestnut spread. Roland has one called chestnut cream. Any help you can offer would be great. I want to make sure I am buying the right product before I order online. Thanks!

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  • Bittersweet Chocolate

    Hi, I am from Australia and I had thought that I could use dark chocolate for recipes using bittersweet chocolate. However today I saw Nigella use both! Please tell me what the Australian equivalent to bittersweet is? Thank you!  

    Hello, what is a semisweet chocolate? Do I have to find "semisweet chocolate" written on the pack or is it a dark chocolate with 60% cocoa? Thank you, Tavolla

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  • Tart Tin With Deep Sides

    Hello Nigella Team, I would really like to make Nigella's No Fuss Fruit Tart from Kitchen but the recipe states a 10-inch loose bottomed tart pan with sides that are 2 inches deep. My problem is that I cannot find pans that are that deep, the norm seems to be just over 1 inch deep. Would that still work in the recipe? If not could you please tell me where Nigella purchased her pan? Thank you

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