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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
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Hi, I made Nigella's Broccoli And Stilton Soup for the first time today. I don't know where I went wrong, but if feel it needs to be thicker. Any help please? Thanks.
Posted by Megan123. Answered on 27th Sep 2014 at 12.00Read The Answer
Is there something that can be used instead of sour cream? I would be grateful to know.
Posted by nivijalan. Answered on 26th Sep 2014 at 12.00Read The Answer
I absolutely love Nigella's Chocolate Pudding recipe and have made it several times. It would be great to make a vanilla version - do you have any advice on doing so?
Posted by mgs. Answered on 25th Sep 2014 at 12.00Read The Answer
For this month's cookalong, the crust calls for polenta, as a "dry ingredient". The only form I've been able to find polenta is in a tube, and it is already moist. Is the goal for the recipe to just use truly dry cornmeal, or should I use the moister prepared polenta?
Posted by Flute_Nerd42. Answered on 24th Sep 2014 at 12.00Read The Answer
Thie Clementine Cake is wonderful, but I want to know whether it has gone off or not. Can you help?
I have made the Clementine Cake from How To Eat several times, and shared the recipe with friends who loved it. However, we find it tends to go mouldy incredibly quickly - overnight if kept at room temperature. Just wondering if anyone else has had problems? We usually try to gobble it all up in one sitting now as it's too much of a waste otherwise! Anngus.
Posted by albusdumbledore. Answered on 23rd Sep 2014 at 12.00Read The Answer
Hi I was just wondering if I could use the best quality milk chocolate for the icing instead of Dark Chocolate? I want to make the cake for my mum's birthday and she isn't keen on dark chocolate so will it still be good or would it be best to stick with the recommended dark chocolate in this recipe?
Posted by daniwhitehead. Answered on 22nd Sep 2014 at 12.00Read The Answer
Hi, I'm sure this is answered in one of Nigella's books but I can't find it for the life of me. Is it okay to roll out shortcrust pastry into the tart tin for Rhubarb Tart and leave it to chill overnight? I'm sure the answer is yes so long as it's well covered in clingfilm but wanted to double check. Thanks!
Posted by LolaFontaine. Answered on 21st Sep 2014 at 12.00Read The Answer
I've just eaten my first Lemon Polenta Cake and it was probably the best cake I have ever eaten. It was iced too. Could you suggest an icing topping as I would like to use Nigella's Lemon Polenta Cake recipe. Many thanks, Sarah
The Lemon Polenta Cake is absolutely delicious especially with creme fraiche! Does it freeze well?
Posted by sleslieuk. Answered on 20th Sep 2014 at 12.00Read The Answer