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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

  • Mushrooms For Coq Au Reisling

    I was wondering if I could substitute another kind of mushroom for the "oyster mushrooms" in Coq Au Riesling? As the oyster mushrooms are extremely hard to find where I live, and probably out of my budget. Portabella or moonlight mushrooms, maybe? Thanks so much.

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  • Streaky Spruced Up Vanilla Cake

    I made two of Nigella's Spruced Up Vanilla Cakes yesterday. One was the vanilla cake and the other was the variation with cinnamon, ginger and cloves. The vanilla one was fine but the other came out with veins of what looked like uncooked mixture. I baked it for the recommended times at the right temperature. Is there any other way of ensuring this cake comes out the desired way? I did use a Bundt tin.

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  • Irish Cream Tiramisu

    Hi, I tried to make Nigella's Irish Cream Tiramisu but it didn't quite come out the way I expected. I followed the recipe using 500g of 40% fat mascarpone cheese and folded this into the whisked yolks and sugar. The problem is that after I added in the 75ml Baileys everything started looking too wet and how do I fold 75mls of Baileys in to the eggs? Not a moussy mixture and even after refrigerating overnight it was still a bit liquidy at the bottom. Please give me some idea of where I went wrong! Thanks a million! Gidon

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