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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, I've noticed in some of Nigella's recipes, like the Lemon Polenta Cake and the Devil's Food Cake, Nigella adds eggs and dry mixture alternately rather than all egg than all dry. I am just asking why and would it work for a Victoria sandwich cake? J.
Posted by jack2k6. Answered on 11th May 2015 at 12.00Read The Answer
Hello there. I've made the No-Churn Bitter Orange (Citrus) Ice Cream in Oz, many times, and have promised an American friend I would make him a batch next time I'm in NYC. What is the American version of whipping cream? I find their cream options very confusing when compared with Australia. Can you advise please? SP
Posted by DustyVenetian. Answered on 10th May 2015 at 12.00Read The Answer
I'm slightly confused by the rice wine vinegar. I thought there was rice wine (shaoxing), and rice vinegar. Which should I use?
Posted by alex90. Answered on 9th May 2015 at 12.00Read The Answer
Hi, Can I use dark brown sugar instead of light brown sugar when baking Nigella's Chocolate Chip cCookies? Will the result be the same? Thanks!
Posted by sugarcookie82. Answered on 8th May 2015 at 12.00Read The Answer
I no longer live in the uk so cannot get double cream, can you suggest a suitable substitute for the Cherry Cheesecake? Cream here seems to be maximum 35% fat.
Posted by HannahBT. Answered on 7th May 2015 at 12.00Read The Answer
Hi! Could you please explain why should we use unsalted butter in the Pizza Rustica then add salt? I don't usually cook with salt. Silly question is it absolutely necessary? Many thanks for reading this.
Posted by sje237. Answered on 6th May 2015 at 12.00Read The Answer
Hi. After reading the reviews for the Slow Roasted Garlic And Lemon Chicken I am keen to try it out, but am a bit daunted about buying a chicken and cutting it into ten pieces. Is this easy to do, especially if you don't have a butchers' knife, and if so what is the best approach? Many thanks
Posted by firstname.lastname@example.org. Answered on 5th May 2015 at 12.00Read The Answer
Hi, I was just wondering would it make a mess of the Birthday Custard Sponge cake to bake it all in one in a silicone cake tin and cut it in half after to for the filling. Basically what I am trying to achieve is a birthday cake for my brother in a Happy Birthday silicone cake tin, is there a better cake recipe that would suit this maybe?
Posted by ellencat. Answered on 4th May 2015 at 12.00Read The Answer