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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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I have no idea what a Swiss roll tin is or what it looks like or how to substitute for it. Help! Eileen.
Posted by fragrantcloud. Answered on 11th Jul 2014 at 12.00Read The Answer
How long will the Waffle Batter keep in the fridge for?
Posted by marisa_24. Answered on 10th Jul 2014 at 10.00Read The Answer
Can your macaroni cheese recipe made with evaporated milk be frozen? If yes, at what stage? Thanks.
Posted by GSharpe. Answered on 9th Jul 2014 at 12.00Read The Answer
May I use creme de menthe to replace the crime de cacao - a double dose of crime de menthe - in the Grasshopper Pie?
Posted by Neptunes. Answered on 8th Jul 2014 at 12.00Read The Answer
Would the Chocolate Olive Oil cake be heavy enough to support fondant icing? I'm hoping to make a football-shaped cake for my husband's birthday and decorate it with a 1/4" layer (or thinner) of fondant icing. Thanks.
Hi, I am planning a wedding cake for a friend and wonder if the Flourless Chocolate Lime Cake can be covered with fondant? If yes can it be baked few days before? Thanks, Nous.
Posted by sinead.oneill. Answered on 7th Jul 2014 at 12.00Read The Answer
I would like to halve the Red Velvet Cupcake recipe. Does the temperature and time you keep the cupcakes for in the oven remain the same if I'm making 12 cupcakes? What are the changes?
Posted by Mayaa. Answered on 6th Jul 2014 at 12.00Read The Answer
Hello! I just wanted to know if I can replace the sour cream in the topping of the recipe Chocolate Peanut Butter Cheesecake with mascarpone ? I love this recipe, the cake is perfect, but I'm not a big fan of the "bitter" taste that the sour cream brings to the chocolate topping. Thanks!
Posted by YonchiPonchi. Answered on 5th Jul 2014 at 12.00Read The Answer
Hi - my husband decided to have and Edwardian themed party for our house's centenary this year! I have been appointed the person to provide the food - for 150. He thought canapes and champagne originally - but this has been scaled down to nibbles and prosecco. However, I am freaking out, do you have any suggestions? Please help. Thank you Jeanne
Posted by Jeanne1. Answered on 4th Jul 2014 at 12.00Read The Answer