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I am very disappointed with the Cheese Fondue recipe - we followed it to the letter and the cheese split and could not be saved whatever we tried. More detail and explaination might have helped. Shame as the taste was lovely!
Posted by jmills. Answered on 26th Mar 2015 at 12.00Read The Answer
Have tried the Soft White Dinner Rolls for the second time. I seem to follow the recipe exactly but the rolls are crusty and not soft and they don't seem to be brown on the top but stay white! The base gets hard and brown. Can you help? Baking temperature is as mentioned 220 degrees centigrade.
Posted by Sashars. Answered on 25th Mar 2015 at 12.00Read The Answer
The first time I baked the Old-Fashioned Chocolate Cake it turned out beautifully. Each subsequent time it rose in the oven but dropped considerably once taken out. I followed the food processor method. The first time the cake was risen and light with an even crumb and moist texture. After that it was visibly less risen and light, with a wetter looking middle layer and uneven crumb with too moist a texture. The outside was hardened and looked as if to burn. The skewer was clean each time when removed.The oven was on 180 non fan, I baked it for 35 minutes. What did I do wrong? Over mixing? It did take quite a bit of processing to break up the room temperature butter, could I use margarine instead? Oven too hot? Help! I am a novice baker but his cake was so delicious the first time that I have vowed to make it every week until I conquer it!
Posted by rachel78. Answered on 24th Mar 2015 at 12.00Read The Answer
I have cooked the Roast Duck Legs And Potatoes and when I went to stir the potatoes they were quite mushy. Isn't two hours too long to cook them? They are not crispy like Nigella's are Its been 1-1/2 hours so far on 400F.
Posted by Happygirlie66. Answered on 23rd Mar 2015 at 12.00Read The Answer
Could I substitute seville orange marmalade instead of oranges and sugar in the No-Churn Bitter Orange Ice Cream? I just made a huge batch and it did not set up as firmly as usual. Still tastes and smells divine of course, so won't go begging!
Posted by vjlb. Answered on 22nd Mar 2015 at 12.00Read The Answer
When corn oil is specified in a recipe will the taste will be different if I'm not using that oil? Particularly in cake and banana bread recipes? Thank you.
Posted by dvina_wijaya. Answered on 21st Mar 2015 at 12.00Read The Answer
Can I substitute natural yoghurt for some of the olive oil in the Chocolate Olive Oil Cake and, if so, how much? Also, can I substitute baking powder for the baking soda and, again, how much? Many thanks.
Can I use honey instead of sugar in the chocolate olive oil cake? Miakovid.
Posted by eilisbarbar. Answered on 20th Mar 2015 at 12.00Read The Answer
I would like to bake the Nutella Cake for a birthday cake, however, I'm wondering if I were to bake it in advance how long it would remain 'decent' - and not dry/hard/poor for the birthday! Any advice much appreciated. Thanks!
I am having difficulty finding ground hazelnuts and was wondering whether I could substitute ground almonds instead? Louboo1
Posted by ChilliBob. Answered on 19th Mar 2015 at 12.00Read The Answer