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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
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?
Posted by alegonz. Answered on 25th Mar 2014 at 12.00Read The Answer
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
Posted by RosinaMC. Answered on 24th Mar 2014 at 12.00Read The Answer
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.
Posted by dewinolli. Answered on 23rd Mar 2014 at 12.00Read The Answer