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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
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I love the idea (and the photo) of the Pizza Rustica (Domestic Goddess, p86), however, my family is vegetarian. Are there any specific filling combinations you would suggest for this type of dish? Thanks!
Posted by bekka135. Answered on 6th Oct 2011 at 12.00Read The Answer
Hi, can I subsituite a little of the plain flour for some cocoa when making biscuits to make them chocolate biscuits? Vickie.
Posted by vickieslack. Answered on 5th Oct 2011 at 12.00Read The Answer
Due to a recent move, I now have to switch from a convection oven to a non-convection oven. I am so scared that my cakes are not going to rise. Please can you tell me that they will or how can I ensure that they will. It is keeping me awake at night.
Posted by lucylennon. Answered on 4th Oct 2011 at 12.00Read The Answer
I'm making Christmas dinner this year, except that I'm cooking it on Boxing Day. Have you got any tips for soaking the turkey?
Posted by hanhan. Answered on 3rd Oct 2011 at 12.00Read The Answer
When I make baked cheesecake it tastes of egg, what am I doing wrong?
Posted by rosalyn26. Answered on 2nd Oct 2011 at 12.00Read The Answer
I've just made Nigella's Pavlova. This is not the first time. Usually it comes out great. This time though I've used fructose instead of caster sugar for health purpose and the meringue caramelized and is still soft. Can you explain? thanks for helping !
I adore Nigella's Chocolate Pavlova - it is an absolute favourite in my home and my go-to dessert for get-togethers and parties. I would dearly like to make it in to little mini pavlovas (one bite size) for an impending event and am wondering if you might be able to give me some advice on cooking times so I still achieve that wonderful chewy centre and gorgeous crunchy exterior. Thanks so much. Tash.
Posted by myrnamas. Answered on 1st Oct 2011 at 12.00Read The Answer
Hello! I would like to use flour instead of ground almonds for the Venetian Carrot Cake (Kitchen, p278). It is possible? If so, then what amount of flour should I use? And if it is not possible then can you give me a carrot cake recipe but without any alcohol?
Posted by nishaa. Answered on 30th Sep 2011 at 12.00Read The Answer
I have baked your Chocolate Guinness Cake (Feast, p286) several times, and find the cake to be delicious and a good texture. However, I have had failures with the cream cheese topping on every occasion! I live in Canada, in case that may be a factor, but I have been able to follow the recipe exactly (using proper Philly, weighing the icing sugar, and adding whipping cream). The topping always turns out sticky and runny, and does not hold its shape as in your illustration. It slowly flows over the top edges of the cake immediately after the cake is iced. Have you had similar experiences with this recipe, and how did you overcome this problem? Thank you for any advice, Liz
I would love to make the Chocolate Guinness Cake for a birthday party but will not have time on the day - can the cake be frozen so that I can make this in advance? Vicki
Posted by FizzyLiz. Answered on 29th Sep 2011 at 12.00Read The Answer