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Kitchen Queries

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!

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Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Cinnamon Almond Cake Sinking

    Hi I have made the Cinnamon Almond Cake from Nigellissima 3 times now. I have followed the recipe to the letter but every time I make it, it rises beautifully in the oven and within two minutes of me taking it out it sinks in the middle really dramatically. It still tastes wonderful but it doesn't look very good. Can you tell me what I am doing wrong? Thanks

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  • Passionfruit Curd

    I tasted passionfruit curd for the first time on a pavlova, I was lost to the intensity of the flavour. Where I live, passionfruit are extremely hard to find, and VERY expensive. I attempted the passionfruit curd recipe but used only half as many as suggested in the recipe (due to the cost) and thought the addition of a little meyer lemon juice might help. The curd, though beautiful, wasn't as flavoursome. However we do have a passionfruit juice, an import sold locally, by the "Rubicon" brand name. Could it be possible to use this in the recipe and add one, fresh, at the end with the seeds in? I am tempted also to try it to make a passionfruit jelly, just to see what happens. Do you think this could be possible? 

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  • Whipped Cream And Sour Cream In India

    How can I make whipped cream from scratch? I live in India and the ready-to-use or powdered whipped creams are not available easily. Also most common way to make it (as far as I know) is to beat double cream, but I can't find anything other than fresh cream here. Please help!  

    Hi, please tell me what should be used in place of sour cream in cakes as we donot get it commonly in India. Thanks, Dr Rhal.

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  • Nigella Measuring Cups

    I recently purchased Nigella's measuring cups. I am planning to use these cups for a few US recipes, however I am needing some guidance on how to use these cups to measure dry ingredients. Reviewing comments from other individuals on sites like Amazon, It appears that there are two different methods to measure dry ingredients. One way is to spoon a dry good (using flour as an example) to the line noted inside of cup. The other way is to spoon dry good to rim of cup and level off. Could you please help clarify the proper use of these cups? Thank you. Sincerely Sonia  

    I am a new member and I would like to know the measurement of 1 cup? I will be trying Banana and walnut cake from your recipes. Thanks, Neha.

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  • Banana Bread US Quantities

    Hello! I have bought "How to be a domestic Goddess" book a few years ago and baked many of lovely cakes from this book. I've found this site by chance recently. I wonder why Banana Bread has different amount of some ingredients between this page and the book? I followed my book to make the bread and I got a wonderful result. I don't want to change any amount for the ingredients. Have you updated this bread recipe? Thank you. Koko

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  • Salty Pancake Mix

    We just made Nigella's Instant Pancake Mix and it seems salty. Is it meant to be like that?

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  • Chocolate For Babycakes

    In Nigella's Molten Chocolate Babycakes could you let me know if I can use 55% cocoa solid dark chocolate or 70%?

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  • Storing Chilli Jam

    Made the Chilli Jam last night and it's fab! Any recommendation on how to store it and how long it keeps?

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