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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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Hi team, For a while now I've been looking for the perfect cheesecake recipe. The thing is, they're all so different. The major thing I'm unsure about is whether to bake it or not. Can you explain the difference and which is the best way? Many thanks! Angela
Posted by angeladepangela. Answered on 19th Mar 2011 at 12.00Read The Answer
i read your recipe for cheese fondue in Nigella Express and i am wondering if i can substitute the liquor used in that recipe with something that is not alcoholic. What would you recommend?
Posted by mint. Answered on 18th Mar 2011 at 12.00Read The Answer
Hi, i am planning to make chocolate merigue cupcakes for a party. I have made many merigues succesfully with Nigella's instructions and people adore the squidgy centers of the chocolate pavlova and the passion fruit pavlova. However, my recipe for meringue cupcakes calls for the use of cream of tartar in the meringue and not vineger (as Nigella uses). Will I still be able to achieve the squidgy centers for the meringue topping on the cupcakes? I have never used cream of tartar before and don't want my meringue toppings to turn out like those horrid dried out meringues that you can buy from the supermarket. Regards Dawn
Posted by DLG. Answered on 17th Mar 2011 at 12.00Read The Answer