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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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Hello, I need to make Nigella's Chocolate Mousse for about 120 people to be served in 50ml shot glasses but I'm not sure how to get the quantity correct. Can you help?
Posted by mary louise roberts. Answered on 6th Jul 2015 at 12.00Read The Answer
Whenever I'm baking apple pie with shortcrust pastry sometimes they split on the top but some of them come out perfectly fine. Do you know why this is happening? Thanks.
Posted by Rachel13. Answered on 5th Jul 2015 at 12.00Read The Answer
Greetings from Australia. I too cannot find instant espresso powder and while I have read the various posts regarding substitutions, I am wondering about the use of "Greek" Coffee which is an ultra-fine grind. I am thinking that I could just add this powder versus having to dilute it in any water. What are your thoughts or experience with this approach for use in Nigella's No-Churn Coffee Ice Cream recipe? Many thanks in advance for your response.
Posted by dhfrazee. Answered on 4th Jul 2015 at 12.00Read The Answer
At the top of the Red Velvet Cupcake recipe, it says that this recipe makes enough for 2 x 25cm cakes with enough icing for the middle and to cover. Can you advise regarding cooking temperatures for a bigger cake, i.e does the temperature need to be dropped? Thanks in advance!
Posted by beckv. Answered on 3rd Jul 2015 at 12.00Read The Answer
I've made the Meringue Gelato Cake with Chocolate Sauce. The sauce has gone very thick, like ice cream in the fridge. How do I make it liquid again please?
Posted by Immie. Answered on 2nd Jul 2015 at 12.00Read The Answer
Hi there! I have loved cooking the Slow Roasted Garlic And Lemon Chicken recipe over the past few years. I tend to go with a mix of chicken pieces rather than a whole chook e.g. a couple of drumsticks and a couple of merrylands (whole leg with thigh and drumstick). However every time I cook this I find I need to either cut the process short or reduce the heat further. Should I be cooking this with or without fan force? Thanks Veronica
Posted by firstname.lastname@example.org. Answered on 1st Jul 2015 at 12.00Read The Answer
Hello, I really really love the Chocolate Pudding dessert. Is there any chance I could switch the full cream milk with the skim one? Also, if it is possible, is there any alteration to the recipe? Thank you!
Posted by catchme. Answered on 30th Jun 2015 at 12.00Read The Answer
I'm baking a cake for the first time and would like to try the Old Fashioned Chocolate Cake. But the cake seems too big for 4 people hence I would like to make a smaller one. Would it be okay to use half the measurements of all ingredients for half a size of the cake?Please do let me know.
Posted by dishasonii. Answered on 29th Jun 2015 at 12.00Read The Answer