You never know, your query may have been answered already.
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
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
I made Nigella's Chocolate Fudge Cake in Australia and it was moist and beautiful. However now I live in San Diego and when I made the cake it was completely different, it was dry and broke up. Any ideas?
Posted by shelleysass. Answered on 31st May 2013 at 12.00Read The Answer
I'm really struggling to find decent quality dark chocolate chips anywhere in London, can you recommend anywhere or should I give up? Will cutting up a bar of good chocolate and adding that do instead? I am worried about them just melting and making a mess rather than staying as chocolate morsels within the baked cookie.
Posted by Idil. Answered on 30th May 2013 at 12.00Read The Answer
I made Nigella's Frangelico Tiramisu last week for the first time. It tasted absolutely delicious but I wonder if I did something wrong. When I started to serve it after its 6 hour chilling, I found that there was quite a lot of the espresso mixture in the bottom of the dish; it was as if most of the liquid had sunk to the bottom during refrigeration. I followed the recipe and thought I was being careful to use exactly half of the Frangelico-espresso mixture in each of the two layers. But the tiramisu was so wet at the bottom, I felt it spoiled the dessert somewhat, even though it tasted lovely. What might have gone wrong and how can I resolve this next time?
Posted by Strawberry Girl . Answered on 29th May 2013 at 12.00Read The Answer