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Hi! I am going to make a red velevet cake instead of the cupcakes. My question is what is the cream cheese used? I.e. is it mascarpone or other? Thanks!
Posted by cazreid. Answered on 20th May 2015 at 12.00Read The Answer
I would like to make a bigger Marzipan Fruit Cake (approx 23cm tin). Do you have any tips on increasing the ingredients? Thank you
Posted by Beccydell. Answered on 19th May 2015 at 12.00Read The Answer
When Nigella states "not buffalo mozzarella" please tell me what to use as the only other readily available one is a quite plastic ball! Could I substitute baby bocconcini? It sounds as though there is a "wet" mozzarella out there!
Posted by DG!. Answered on 18th May 2015 at 12.00Read The Answer
I love making and eating the Sambuca Kisses. However, I cook them in rapeseed oil and find a rather unpleasant after-taste. Which type of oil would you recommend for cooking them? Thank you.
Posted by wolshouse. Answered on 17th May 2015 at 12.00Read The Answer
My Cappucino Pavlova meringue looked fine until about twenty minutes after I had turned the oven off, then it spread out and became thinner and cracked at the sides. Can you tell me where I went wrong?
Posted by moiracretney. Answered on 16th May 2015 at 12.00Read The Answer
I made Nigella's Chocolate Chip Cookies and they are amazing, but I made too many (eyes too big for my stomach!). What happens if you freeze cookies, is this possible?
Posted by holly92. Answered on 15th May 2015 at 12.00Read The Answer
Is there an alternative oil I could use in this cake instead of corn oil for the Chocolate Fudge Cake? Will it still work and taste okay?
Posted by nicolejane. Answered on 14th May 2015 at 12.00Read The Answer
Would I be right in thinking I could halve the ingredients for most of Nigella's cakes (say for a 23cm round tin) and cook that between two 5-inch tins? If so how do I calculate the cooking times?
Posted by roberts.trish. Answered on 13th May 2015 at 12.00Read The Answer