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Hi, I love the idea of slow cooking the meat and pasta together, however nobody in our family really likes lamb. Could I substitute mince instead and if so would I need to change any other parts of the recipe?
Posted by nilved. Answered on 5th Feb 2016 at 12.00Read The Answer
I have a nut allergy, can I replace the almonds with plain flour in the Lemon Polenta cake successfully?
Is it possible to swap the lemon for orange in the polenta cake and if so how many oranges would I need in comparison to the lemons? Thanks!
Posted by katherinerowberry. Answered on 4th Feb 2016 at 12.00Read The Answer
I'm finding it difficult to source the short grain brown rice for the Slow-Cooker Korean Beef And Rice Pot recipe. Will it still work if I substitute long grain brown rice? Or is there a better readily available substitute?
Posted by lizparkes. Answered on 3rd Feb 2016 at 12.00Read The Answer
I'd like to try the Pistachio Souffle recipe for a dinner party. In the recipe (from the book Domestic Goddess) you talk about preparing in advance but with no further explanation regarding how far in advance it can be made and at which stage you can stop the advanced preparation. Any help with that please?
Posted by lizzybro. Answered on 2nd Feb 2016 at 12.00Read The Answer
I would like to serve the Courgette Fritters warm as part of a buffet which includes vegetarians. I should like to get ahead with these and an thinking of cooking and freezing them in. Will these freeze well? Would I be able to bake them to serve warm and if so is it best to do this from frozen or defrost them fully first? Many thanks - these have had good reviews and is a slightly less stodge option as part of the buffet table for vegetarians.
Posted by Boogiebear. Answered on 1st Feb 2016 at 12.00Read The Answer
Hello, I love the Flourless Chocolate Brownies recipe and make it quite often! I'm just wondering if it is possible to make the mixture and then freeze before cooking? If so, can you cook from frozen or do you need to defrost first? I'd like to make in bulk and then freeze for dinner parties. Thank you, Sally
Posted by BakerStreet. Answered on 31st Jan 2016 at 12.00Read The Answer
Hi there! I would like to try the Chocolate Guiness Cake recipe but I'm not sure for how long should I beat the eggs with the sour cream and vanilla. I don't want the cake to smell and taste like egg, but I wonder if I would ruin the cake if I beat the eggs with the sour cream, plus vanilla, for too much time. I normally use a stand mixer. Could you please help me? Thank you in advance!
Posted by Maira Toledo. Answered on 30th Jan 2016 at 12.00Read The Answer
The One-Step No-Churn Coffee Ice Cream is amazing! Can you substitute creme fraiche for the double cream to make a lower calorie alternative?
Posted by shandi. Answered on 29th Jan 2016 at 12.00Read The Answer