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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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How long would I pre-heat the oven for to make the Forgotten Pudding?
Posted by pearl17. Answered on 11th Jul 2015 at 12.00Read The Answer
Last night I baked Nigella's Chocolate Guinness Cake. It smelled delicious and the cake was spongy to the touch. I stored it overnight in the fridge. This morning I was going to do the icing, but when I took the cake from the fridge it was rock hard. I guess this is because of the butter in the cake, but if I leave the cake at room temperature will it become soft? Is the cake ruined? Thanks. CB
Posted by Carminha. Answered on 10th Jul 2015 at 12.00Read The Answer
I've wanted to try your Salmon Kebabs With Pomegranate Molasses and Honey for a while now, but I'm not sure what to serve with them, any suggestions please?
Posted by Kelly-Jane. Answered on 9th Jul 2015 at 12.00Read The Answer
Have used the fabulous Instant Pancake Mix recipe so many times but now I have developed an allergy to gluten I don't want to miss out when serving these lovely breakfast pancakes. How do I adapt the recipe? Do I use a straight swap of flour and more importantly do I need to add xanthan gum and if so how much? Help please as I have vistors coming who love these pancakes!
Posted by Stowwoman39. Answered on 8th Jul 2015 at 12.00Read The Answer
Hello, I have tried everywhere, and online to find the long thread sweetened coconut as used in Nigella's Pina Colada ice-cream recipe. The Bakers brand flakes are very small and not as seen in the recipe photo. I know that this product can be bought in bulk and is used to top cheesecakes I have seen in London cafes. Does anyone know where I could buy, say 500g of the product? I would not mind using a US supplier who would ship to the UK. Very many thanks, Elizabeth.
Posted by Elizabeth 123. Answered on 7th Jul 2015 at 12.00Read The Answer
Hello, I need to make Nigella's Chocolate Mousse for about 120 people to be served in 50ml shot glasses but I'm not sure how to get the quantity correct. Can you help?
Posted by mary louise roberts. Answered on 6th Jul 2015 at 12.00Read The Answer
Whenever I'm baking apple pie with shortcrust pastry sometimes they split on the top but some of them come out perfectly fine. Do you know why this is happening? Thanks.
Posted by Rachel13. Answered on 5th Jul 2015 at 12.00Read The Answer
Greetings from Australia. I too cannot find instant espresso powder and while I have read the various posts regarding substitutions, I am wondering about the use of "Greek" Coffee which is an ultra-fine grind. I am thinking that I could just add this powder versus having to dilute it in any water. What are your thoughts or experience with this approach for use in Nigella's No-Churn Coffee Ice Cream recipe? Many thanks in advance for your response.
Posted by dhfrazee. Answered on 4th Jul 2015 at 12.00Read The Answer