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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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Would cocoa powder be a suitable substitute for chocolate Ovaltine in the Go Get 'Em Smoothie (Nigella Express, p86)? And just use less of it?
Do you recommend the "original" or "light" version of Horlicks for the Chocolate Brownie Bowls (Kitchen, p161)? For "original", you have to add milk, for "light", you have to add water. Hungryfrog.
Posted by talking_sweet. Answered on 11th Sep 2011 at 12.00Read The Answer
Is it correct that there is only 15g of butter in Nigella's Chocolate Malteser Cake (Feast, p283)?
Does Nigella really mean a 3 litre plastic bowl for the Steak & Kidney Pudding on page 94 of Domestic Goddess? The pudding would be bigger than my table! Surely she meant to put 3 pints? Jo
Posted by alexthetraveller. Answered on 10th Sep 2011 at 12.00Read The Answer
I am wondering if it is possible to bake some bundt cake recipes in normat cake tins as I don't have a bundt tin but I am eager to get into the Maple Pecan cake and other recipes such as Easy Almond cake. I was wondering whether I can use a normal springform cake tin? Do I bake the cake for longer? And are there other adjustments to take in mind? I fear the centre will not cook or there's some secret to these 'bundt recipes' that I'm not privy to. I am rather attached to my loaf tin and I realise when a recipe specifies a certain cake tin, there's usually a reason why, so I dare not simply bake it in one.
Posted by bellalee. Answered on 9th Sep 2011 at 12.00Read The Answer
Hi, I LOVE Pineapple Upside down cake, it's one of my favourites. The first time I made it was at school in food technology, and it was perfect! Since then, I've tried to make it at home, but it never comes out light and fluffy like it did when I first made it. It usually comes out hard as a rock! I've followed recipes online, and in books but I get the same result every time. I have no idea what I'm doing wrong. Any ideas? Sam.
Posted by Samkelis. Answered on 8th Sep 2011 at 12.00Read The Answer
I have tried putting pastry dishes onto hot baking tays or direct on to the oven shelf, used glass, tin and enamel but I still seem to have a wet patch at the centre of my pastry. Why? it's almost as if it's uncooked but I know that it is cooked. Should I brush the bases with egg white, let it dry and then bake? Stella
Posted by stella.cox. Answered on 7th Sep 2011 at 12.00Read The Answer
I live im Chile, what it is cocoa powder? I think we don´t have it here. Kind regards.
Hi!. I would like to make creme brulee but I live in Chile and can't find demerara sugar. We have brown sugar, is this the same? Is there a difference between brown sugar and demerara sugar?. It is possible to switch them? Thanks! Tenita
Posted by mlpries. Answered on 6th Sep 2011 at 12.00Read The Answer
I get confused when a recipe asks for chocolate in baking. For example 200g of dark chocolate when making a cake, do I use cooking chocolate or eating chocolate? Jenni
Posted by jennilee84. Answered on 5th Sep 2011 at 12.00Read The Answer
I just love Nigella's videos. I have tried quite a lot of her recipes and they were all delicious. So now I tried her Spruced-Up Vanilla Cake (Christmas, p199) and I don't know what happened , but when I mixed the ingredients in a food processor it wasn't creamy consistency. Instead it curdled on me. I put it in the oven anyway and it was delicious, but why did the mixture curdle - maybe I used too much butter? Thanks and always a fan.
Posted by hun. Answered on 4th Sep 2011 at 12.00Read The Answer