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Have used the fabulous Instant Pancake Mix recipe so many times but now I have developed an allergy to gluten I don't want to miss out when serving these lovely breakfast pancakes. How do I adapt the recipe? Do I use a straight swap of flour and more importantly do I need to add xanthan gum and if so how much? Help please as I have vistors coming who love these pancakes!
Posted by Stowwoman39. Answered on 8th Jul 2015 at 12.00Read The Answer
Hello, I have tried everywhere, and online to find the long thread sweetened coconut as used in Nigella's Pina Colada ice-cream recipe. The Bakers brand flakes are very small and not as seen in the recipe photo. I know that this product can be bought in bulk and is used to top cheesecakes I have seen in London cafes. Does anyone know where I could buy, say 500g of the product? I would not mind using a US supplier who would ship to the UK. Very many thanks, Elizabeth.
Posted by Elizabeth 123. Answered on 7th Jul 2015 at 12.00Read The Answer
Hello, I need to make Nigella's Chocolate Mousse for about 120 people to be served in 50ml shot glasses but I'm not sure how to get the quantity correct. Can you help?
Posted by mary louise roberts. Answered on 6th Jul 2015 at 12.00Read The Answer
Whenever I'm baking apple pie with shortcrust pastry sometimes they split on the top but some of them come out perfectly fine. Do you know why this is happening? Thanks.
Posted by Rachel13. Answered on 5th Jul 2015 at 12.00Read The Answer
Greetings from Australia. I too cannot find instant espresso powder and while I have read the various posts regarding substitutions, I am wondering about the use of "Greek" Coffee which is an ultra-fine grind. I am thinking that I could just add this powder versus having to dilute it in any water. What are your thoughts or experience with this approach for use in Nigella's No-Churn Coffee Ice Cream recipe? Many thanks in advance for your response.
Posted by dhfrazee. Answered on 4th Jul 2015 at 12.00Read The Answer
At the top of the Red Velvet Cupcake recipe, it says that this recipe makes enough for 2 x 25cm cakes with enough icing for the middle and to cover. Can you advise regarding cooking temperatures for a bigger cake, i.e does the temperature need to be dropped? Thanks in advance!
Posted by beckv. Answered on 3rd Jul 2015 at 12.00Read The Answer
I've made the Meringue Gelato Cake with Chocolate Sauce. The sauce has gone very thick, like ice cream in the fridge. How do I make it liquid again please?
Posted by Immie. Answered on 2nd Jul 2015 at 12.00Read The Answer
Hi there! I have loved cooking the Slow Roasted Garlic And Lemon Chicken recipe over the past few years. I tend to go with a mix of chicken pieces rather than a whole chook e.g. a couple of drumsticks and a couple of merrylands (whole leg with thigh and drumstick). However every time I cook this I find I need to either cut the process short or reduce the heat further. Should I be cooking this with or without fan force? Thanks Veronica
Posted by firstname.lastname@example.org. Answered on 1st Jul 2015 at 12.00Read The Answer