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I have noticed that every egg Nigella uses has the deepest golden colored yolk and I have bought every brand of brown egg we have locally and the yolk never looks like that! Is there a reason that the yolk is so golden ie. type of chicken, age of chicken..?
Posted by Pandora37. Answered on 22nd Mar 2011 at 12.00Read The Answer
Hi, I like to give home baked goods as gifts and especially love individual cakes as there are so many fabulous wrappers and baking cups available. I wonder if the general sponge cakes in 'Domestic Goddess' and Nigella's other books would be suitable to cook in muffin tins and, if so, are there any adaptations needed and what sort of timing change would you recommend. Many thanks
Posted by Brockley. Answered on 21st Mar 2011 at 12.00Read The Answer
Whenever I make a beef wellington, the beef turns out perfectly, but the pastry is always soggy - any ideas how I can stop this?
Posted by dheardzimin. Answered on 20th Mar 2011 at 12.00Read The Answer