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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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Can I use white wine vinegar instead of cider vinegar when making Nigella's Red Velvet Cupcakes?
Posted by fleurlp. Answered on 5th Aug 2014 at 12.00Read The Answer
Can I freeze this cake? If so, for how long? Thank you.
Posted by Mia43. Answered on 4th Aug 2014 at 12.00Read The Answer
Hi there! I'm making the Slow-Cooked Lamb with beans from 'Feast' which I've made (and loved) a few times using the dried beans. I don't have time to soak dried beans this time so have bought tinned cannellini beans instead Can I put them in for the whole 4 hour cooking period or will they turn to mush? Better to put them in closer to the end? Thanks! Sonja
Posted by sonjahealy. Answered on 3rd Aug 2014 at 12.00Read The Answer
Hi, I am a big follower of Nigella and her recipes and I love to cook and bake very much. I do follow and try all of her recipes. While baking I used measuring cups to measure wet ingredients like milk, cream. And therefore the end result turned out completely different. I was trying to make chocolate chip cookies and biscuits. The biscuits turned out like small buns as the batter became very runny or liquid or like cream. So is it essential to use measuring jug/jar to measure wet ingredients (particularly when the recipe says 2 cups or 20 ml or 100 ml etc.) like milk or cream or any liquor? Or can we measure by using cups and spoons though they have "ml" mentioned on them?
Posted by snehalw. Answered on 2nd Aug 2014 at 12.00Read The Answer
I would like to make Nigella's Maple Chicken N Ribs but I find that the Apple Juice available at Brazilian stores isn't sharp at all, it's actually quite sweet. Which other juice would go well with the maple marinade? Best Regards.
Posted by HugoBacelar. Answered on 1st Aug 2014 at 12.00Read The Answer
Hi there! Sorry for a nutty question, but in the Clementine Cake does the fruit go in as a whole, skins on and all? Or do we boil them for two hours with skins removed? Many Thanks, FG
Posted by Sophie's. Answered on 31st Jul 2014 at 12.00Read The Answer
What makes up a Mixed Dried Fruit for baking? I'm baking fruit scones and not sure what the mix is? Also, as I'm a Brit living in the U.S. do currants, sultanas and raisins vary in name?
Posted by Cobble Hill Cook. Answered on 30th Jul 2014 at 12.00Read The Answer
i tried making Nigella's Hokey Pokey recipe several times today and followed Nigella's instructions very carefully. I also watched the video of her making it, and although i dont have a candy thermometer, I think I let it cook for the appropriate amount of time and to the correct consistency etc. However each time it failed to set; it always turned out to be sticky and stodgy, not crunchy and airy like its supposed to be. I live in Mumbai in India and it is unbelievably hot and humid here - could that have been a factor? If so where do I allow it to cool, in airconditioning perhaps? I also thought that I'd used too much golden syrup (i used Lyle's) and kept reducing the quantity but to no avail. Please help!
Posted by anak83. Answered on 29th Jul 2014 at 12.00Read The Answer