You never know, your query may have been answered already.
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 Team Nigella, I recently made Nigella's Chilli Jam and am wondering if I've done something wrong. My jam has turned out just lovely in taste but the consistency is VERY sticky, almost like caramel! Could you tell me where I may have gone wrong? Also, Nigella suggests leaving the jam to cool and thicken slightly but shouldn't the jam be rather warm when putting into jars in order to be sterilized properly? Thank you in advance Tonia
Posted by tonton94. Answered on 22nd Jul 2014 at 12.00Read The Answer
Instead of 500g of cream cheese in the Nutella Cheesecake would adding about 460g make a huge differnce?
Posted by mansi1790. Answered on 21st Jul 2014 at 12.00Read The Answer
I find that buttercream has a yellow base colour, therefore when I try to add colour, say blue, the result is more green than blue. I've heard that you can make buttercream with vegetable shortening, is that correct? If so what is the best sort to buy and what is the taste like? Many thanks Carol.
Can you tell me if it's possible to make sugar free buttercream for myself as a diabetic and also for my children to have less sugar. Greenford1
Posted by carolhawker. Answered on 20th Jul 2014 at 12.00Read The Answer
Made the Irish Cream Tiramisu many times and it is always delish. But having posh guests soon and was wondering if I could make it in a trifle bowl instead of the baking dish?
Posted by alnjan. Answered on 19th Jul 2014 at 12.00Read The Answer
Hello, I was looking at the Ham in Coca-Cola recipe from How to Eat and it says it only uses 2 Tablespoons of cola. Is this correct? It doesn't seem to be enough cola. Thank you
Posted by jerihalliwell. Answered on 18th Jul 2014 at 12.00Read The Answer
Firstly I would like to know if the Old Fashioned Chocolate Cake is suitable for covering in buttercream icing and then in fondant? Secondly I was thinking of doubling the recipe and cooking in two 10 inch cake tins to make a bigger cake. Do you think this would work and if so, how long should I cook the cakes for? Thanks.
Posted by NSeoighe. Answered on 17th Jul 2014 at 12.00Read The Answer
I made the Chocolate Fudge Cake last night. It tastes amazing! I left the cake in the kitchen on the cake stand last night. Just wondered if I should put it in fridge or is it ok to let it stand in kitchen? Thanks!
Posted by GeraldineBaby. Answered on 16th Jul 2014 at 12.00Read The Answer
Marshmallows aren't easily available in india so is there aything I can use in place of marshmallows while making Nigella's Instant Chocolate Mousse? Thanks.
Posted by priya2830. Answered on 15th Jul 2014 at 12.00Read The Answer