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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
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
What would be the best substitute for Marsala in Nigella's Pronto Pig Feast recipe? I don't want to buy a whole bottle and let it go to waste just to try out the recipe.
Very dull question but is it best to use dry Marsala or Marsala dolce in savoury recipes? It seems to be getting increasingly difficult to get dry marsala and just wondered if you can substitute? Cheers, Leigh.
Posted by Mejojo. Answered on 20th Jul 2012 at 12.00Read The Answer
Hi I've recently moved house and lost my old recipes. For the past few years I've been using a Christmas Cake recipe which uses marmalade and brandy, it used to also give a ingredients by tin size I've searched and seached but can't find it on the net, I'm sure it was one of Nigellas and it came from a friend or relative in Oz. Any ideas? Many Thanks, Lori
A couple of years ago Nigella posted a Christmas cake recipe. It involved orange marmalade and I think it was a friend of Nigella who gave her the recipe. I can't find it online anywhere, is it in any of Nigella's books?
Posted by Lori Griffin. Answered on 19th Jul 2012 at 12.00Read The Answer
How do I make sure that I get a really light lemony cake, without it either being too bland, or too overpowering? Are there any recipes you recommend? Thanks!
Posted by roxybillington. Answered on 19th Jul 2012 at 12.00Read The Answer
The Guinness Cake from Feast looks incredibly yummy! I want to make this for my husband's birthday but he prefers cupcakes. Any ideas on how long to bake for regular sized cupcakes and mini cupcakes? Thank you for your time!
Posted by Jenn Marie. Answered on 18th Jul 2012 at 12.00Read The Answer
In Nigella's Autumnal Birthday Cake (from How to be a Domestic Goddess), the icing ingredients include 1/4 teaspoon cream of tartar. Is this necessary or can it be done without? What does it do? I live in Holland and have not been able to find it here. Is there an alternative ingredient that can be used instead? Thanks a million! Natalia
Posted by Nattanja. Answered on 18th Jul 2012 at 12.00Read The Answer
Hello! What make of baking trays does Nigella use in the TV programme Nigella Express?
Posted by squeakyd. Answered on 17th Jul 2012 at 12.00Read The Answer
Can the Nigella's Little Lemon Puddings be made in advance and frozen?
Posted by allycat141. Answered on 17th Jul 2012 at 12.00Read The Answer
Hi, I would like to use sea salt in my cooking, but must admit I usually have table salt in the house. My question is when a recipe asks for sea salt, how much would I use of table salt? Thank you, Nads.
Posted by Unknown User. Answered on 16th Jul 2012 at 12.00Read The Answer