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In her recipe for Triple Chocolate Brownies Nigella says to use 3 sticks of butter? What does that mean?
Posted by email@example.com. Answered on 3rd Mar 2015 at 12.00Read The Answer
I have baked the Chocolate Cheesecake countless times and it has always been a hit. But I would like to enhance it and make it even more special for my boyfriend's birthday and he suggested making it a chocolate chilli cheesecake. What would be the right type of chilli to add (chilli powder, dried chilli flakes fresh chillies?) and how and when in the receipe would I add it?
Posted by lauren biggs. Answered on 2nd Mar 2015 at 12.00Read The Answer
I need to make my Molten Chocolate Babycakes a day ahead and was looking for advice for storage and whether/how to reheat them when I serve them. Thanks!
Posted by waxheimer. Answered on 1st Mar 2015 at 12.00Read The Answer
Hello, I would like to cook Nigella's Madeira cake. I have assisted fan oven so I'm not sure what oven temparture to use and how long to cook for? Thank you.
Posted by GrumpyCookieMonster. Answered on 28th Feb 2015 at 12.00Read The Answer
I have made the Chocolate Fudge Cake about 6 times now and although it is a bit crumbly it covers well and holds together with the icing. However, today I made it (using a free standing mixer for first time) and it has just fallen apart!!! Any idea what I am doing wrong?
Posted by Fanny adams. Answered on 27th Feb 2015 at 12.00Read The Answer
I'm hoping to make Nigella's Rosemary Remembrance Cake, but the recipe is only designed for use in a 1lb loaf tin. Do I need to double the recipe to fit into my 2lb loaf tin? Thank you!
Posted by sophiegayne. Answered on 26th Feb 2015 at 12.00Read The Answer
In Nigella's Pasta Dough recipe you make your pasta dough and put it through the machine and then cut into tagliatelle. But how do you stop it all sticking together and forming something like a string ball before cooking? Thanks Cliff
Posted by Bludog52. Answered on 25th Feb 2015 at 12.00Read The Answer
I'd like to make Nigella's Yellow Spaghetti. However, I'm looking for a substitute for the Marsala. I have found lots of results online that suggest substitutes but they are usually other types of alcohol. I have an intolerance to alcohol and have found that I can't even cook with it without having a bad reaction. I know the dish won't be the same without the Marsala, but is there anything at all that I can use instead that will still leave the dish tasting delicious? Thanks!
Posted by New15. Answered on 24th Feb 2015 at 12.00Read The Answer