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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

  • Shrimp And Wine For Singapore Noodles

    I have never seen the dried shrimps or Chinese cooking wine used by Nigella in her Singapore Noodles. Could you suggest a replacement for these ingredients as I would love to try this recipe. Thank you.

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  • Marzipan For Simnel Cake

    I am baking the Simnel Cake in Feast but am confused by the measurements in the recipe - it says to use a 20cm round tin but to roll the marzipan out to a circle 23cm in diameter. Is one of these measurements wrong?

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  • Cakes Without A Food Processor

    Hey! I am from India and a huge fan. I have seen that Nigella uses a food processor in lot of her baking recipes to prepare the batter which is not something I see very often. I don't have a food processor or a hand mixer but I have immersion hand blender. Can I use this instead?

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  • Nutella Cheesecake With Mascarpone

    Hello! Is it possible to change cream cheese for mascarpone in the Nutella Cheesecake? Katja

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  • Lumpy Cheese Fondue

    I am very disappointed with the Cheese Fondue recipe - we followed it to the letter and the cheese split and could not be saved whatever we tried. More detail and explaination might have helped. Shame as the taste was lovely!

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  • Soft White Dinner Rolls With Hard Crust

    Have tried the Soft White Dinner Rolls for the second time. I seem to follow the recipe exactly but the rolls are crusty and not soft and they don't seem to be brown on the top but stay white! The base gets hard and brown. Can you help? Baking temperature is as mentioned 220 degrees centigrade.

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  • The Rise And Fall Of Old Fashioned Chocolate Cake

    The first time I baked the Old-Fashioned Chocolate Cake it turned out beautifully. Each subsequent time it rose in the oven but dropped considerably once taken out. I followed the food processor method. The first time the cake was risen and light with an even crumb and moist texture. After that it was visibly less risen and light, with a wetter looking middle layer and uneven crumb with too moist a texture. The outside was hardened and looked as if to burn. The skewer was clean each time when removed.The oven was on 180 non fan, I baked it for 35 minutes. What did I do wrong? Over mixing? It did take quite a bit of processing to break up the room temperature butter, could I use margarine instead? Oven too hot? Help! I am a novice baker but his cake was so delicious the first time that I have vowed to make it every week until I conquer it!

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  • Roast Duck Legs But Soft Potatoes

    I have cooked the Roast Duck Legs And Potatoes and when I went to stir the potatoes they were quite mushy. Isn't two hours too long to cook them? They are not crispy like Nigella's are Its been 1-1/2 hours so far on 400F.

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