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Hello, I would really appreciate your recommendation. In Croatia we don't buy lamb shanks on their own - you have to buy the whole lamb or upper/lower part. If I substitute lamb shanks with beef or veal shanks in the Aromatic Lamb Shank Stew, what would I get (regarding taste)? Thank you very much, All the best, Maja
Posted by MajaAdzija. Answered on 9th Jun 2015 at 12.00Read The Answer
Hi there, I've made the Easy Almond Cake twice now, once in square tin and once in suggested tube tin. It tastes fantastic but both times when I've cut in it's got a thick solid / dense layer throughout the centre of the cake, can't quite make up my mind if it's undercooked? This has happened in the past with the occasional sponge cake too, I've asked about and some people say its the oven temperature, or it's over mixing or it's the butter. I always make the butter soft and with the almond one made sure the marzipan was soft. Can you help? Should the oven temperature in all of Nigella's recipes be reduced for a fan oven? Many thanks, Louise
Posted by lemckpatterson. Answered on 8th Jun 2015 at 12.00Read The Answer
Hi, I am making a birthday cake using the Wilton patterned soccer ball pan but want to Make 2 and sandwich them together to make a sphere (rather than the half ball as depicted by Wilton). Can you please tell me the quantity to use per half and if I will need to use dowels or whether it will be self supported (it will be resting on something and will therefore not roll) Also, can you tell me how long this cake will keep for. Many thanks
Posted by Haddy1971. Answered on 7th Jun 2015 at 12.00Read The Answer
Hi! I was wondering if you could tell me how to convert Nigella's chocolate Fudge Cake for a rectangular 13 x 9 inch tin? My soon to be 5 year old really only wants this recipe for his birthday cake (understandable!) and I need to use a rectangular tin.
Posted by 2boystobakefor. Answered on 6th Jun 2015 at 12.00Read The Answer
Hi, I've noticed most of Nigella's recipes do not call for flour to be sifted. However, I've heard that one should always sift flour. Is sifting really necessary? Thanks! Michelle
Posted by sugarcookie82. Answered on 5th Jun 2015 at 12.00Read The Answer
Can I make Old-Fashioned Chocolate Cake in a deeper cake pan, as one cake instead of two?
Posted by Rachdbelch. Answered on 4th Jun 2015 at 12.00Read The Answer
I would like to make 'mini loaf' cakes using the Lemon-Syrup Loaf cake recipe. Can you advise how to calculate the cooking time and oven temperature? Thank you
Posted by missprimmy. Answered on 3rd Jun 2015 at 12.00Read The Answer
I've tried the Deans Chocolate Loaf Cake recipe twice now and have had to throw the entire cake away. I've followed the recipe implicitly, checked all the ingredients and cooking times and both times the cake has risen slightly but just doesn't 'set' within that cooking time. If I leave it in the oven longer, it folds back down on itself and it isn't something that I would like to put before friends. I can't think what it is that I'm doing wrong?
Posted by Nancy55. Answered on 2nd Jun 2015 at 12.00Read The Answer