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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

  • Buttermilk Scones

    I made Nigella's scones today. First off the dough appeared very dry and was hard to gather together. I finally was able to cut them out using a 2" cutter, but some of them fell apart. I followed your recipe to the letter and I am not an inexperienced cook or baker. What did I do wrong? Also, can you add a little more sugar? 

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  • Grasshopper Pie Base

    Hello, Nigella uses Bourbon Biscuits for her Grasshopper Pie. I am only able to source Bourbon Creams in South Africa and wondered if they are the same thing? I suppose I could scrape all of the cream off the biscuits but am hoping that this won't be necessary. Thank You. Jenny Landey

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  • Mixing The Chocolate Malteser Cake

    The Chocolate Malteser Cake has a very liquid batter and when I fold in the flour I can't help but get lumps. I have tried sifting in dry ingredients or adding a third at a time but I'm still getting lumps so then I'm over mixing to remove them & although the cake tastes great I'm sure the texture could be better. Is there a technique or wee trick I should be doing to fix the problem. I have this trouble with some other very liquid batters as well. Thanks team.

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  • Freezing Yellow Split Pea And Frankfurter Soup

    Can the Yellow Split Pea Soup (soup minus the frankfurters) be frozen?

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  • Freezing Cakes

    Please can you tell me whether you can freeze Nigella's Clementine Cake?

    I presume its ok to freeze Nigella's Old Fashioned Chocolate Cake (without the ganache)? Alyson.

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  • Baking Chocolate Cheesecake

    Hello, Is it necessary to bake the Chocolate Cheesecake in the roasting pan with boiling water? Or can I bake it without the roasting pan and the boiling water?

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  • Pavlova Questions

    Hi! I have successfully been able to cook 4 -8 small, individual pavlovas at 120c for 40 mins, then turning the oven off and leaving door ajar for 1 hour. They are nice and crunchy on the outside and marshmallowy on the inside. My problem is, that when I try to cook and oven full of individual pavlovas (3 oven racks full - approx. 18 pavlovas) they are not cooking properly. The crust does not set at all, and they go chewy and sticky. The marshmallow bit seems to be ok, its just that there's no crunch. Are you able to give me some tips on how to fix this? Do I need to adjust the temperature or cooking time? Many thanks for your help. Rosina.    

    Can you freeze Nigella's Cappucino Pavlova? Jennyi

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  • Chocolate Olive Oil Cake By Hand

    Dear Nigella, Can I mix the ground almonds with all-purpose flour in 50/50 ratio? Thank you, really need your advice. Love, Dewi.    

    Would the Chocolate Olive Oil cake work if mixed by hand? Thanks, Li.

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