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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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Dear Nigella, Great to be here. I was very impressed with the One-Step No-Churn Coffee Ice Cream recipe. Just a question. Can I use the classic coffee powder instead of the espresso? Would that work? If yes, then should I stick on to the same measurements?
Posted by tuma79. Answered on 28th Jun 2014 at 12.00Read The Answer
Hi, I would like to make Nigella's Meringue Gelato Cake for a family dinner and need to cater for young children. As an alternative to coffee or rum I was thinking of just using vanilla essence. Any other suggestions? Best, Fiona
Posted by email@example.com. Answered on 27th Jun 2014 at 12.00Read The Answer
Nigella's recipe for Cupcakes (the vanilla ones) uses unsalted butter. Can I use salted butter instead?
Posted by dinimadaryani. Answered on 26th Jun 2014 at 12.00Read The Answer
Hello, I am new here and very happy to be invited in. I have seen Nigella use a big pasta straining spoon in many of her programmes. It is stainless steel and flat. I would like to know where I could purchase one? Thanks in anticipation, Monica
Posted by jessrae. Answered on 25th Jun 2014 at 12.00Read The Answer
Hi, could you you a good quality vanilla custard that's ready made for Nigella's Strawberry Ice Cream recipe?
Posted by Emma siddiqi. Answered on 24th Jun 2014 at 12.00Read The Answer
Can Greek yogurt be substituted for the sour cream in the topping for Nigella's London Cheesecake? Thanks
Posted by jacquetaylor. Answered on 23rd Jun 2014 at 12.00Read The Answer
Quick question on the Chocolate Guinness Cake. In the recipe it states to heat the Guinness and the butter until the butter has melted, then it says to whisk the cocoa powder and the sugar however is this done on the hob also? And if it is does this mean that all of the ingredients must be whisked over the heat? Any clarification is much appreciated. Thanks.
Posted by madame rere. Answered on 22nd Jun 2014 at 12.00Read The Answer
I am making the Cherry Cheesecake soon and wanted to know how to interpret the instruction to "lightly whip the double cream". What sort of consistency should the cream be? Many thanks.
Posted by carolynert. Answered on 21st Jun 2014 at 12.00Read The Answer