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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 am unable to find cream cheese in my locality and one or two brands which I can find are too expensive. Could you suggest a replacement for the cream cheese?
Posted by smitamuravne. Answered on 2nd Apr 2014 at 12.00Read The Answer
I'd love to make the Lemon Meringue Cake but don't have a food processor. Will it work if I use an electric hand whisk in exactly the same way, or will I need to break the mixing down into separate steps?
Posted by StokeyBaker. Answered on 1st Apr 2014 at 12.00Read The Answer
I have used the Christmas Pavlova recipe many times with great results. Now it is marshmallow all the way through. I would have thought the oven is to hot or cold but I don't seem to be able to work out which way is right; or is it something else all together? The weather is very dry and hot but this is not unusual here. Sandy
Posted by SandyAnne. Answered on 31st Mar 2014 at 12.00Read The Answer
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?
Posted by jazzjazz. Answered on 30th Mar 2014 at 12.00Read The Answer
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
Posted by jennycelery. Answered on 29th Mar 2014 at 12.00Read The Answer
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.
Posted by Philli7. Answered on 28th Mar 2014 at 12.00Read The Answer
Can the Yellow Split Pea Soup (soup minus the frankfurters) be frozen?
Posted by Robertpaulartist. Answered on 27th Mar 2014 at 12.00Read The Answer
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.
Posted by Wombat196. Answered on 26th Mar 2014 at 12.00Read The Answer