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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
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Hi, could you please tell me where does Nigella get the pasta and saffron used in Nigellissima from ? Thank you.
Can you tell me where Nigella gets her empty ice cream tubs and tops from please? Thanks, Blackdog.
Posted by racheal. Answered on 24th Jul 2015 at 12.00Read The Answer
Can you freeze the Vanilla Fudge? I want to make it for favours at my sons wedding.
Posted by Momos. Answered on 23rd Jul 2015 at 12.00Read The Answer
I live in Australia and have not ever been able to find clementines for Nigella's Clementine Cake. May I substitute another citrus fruit, and, if yes, which one, how many and how long should I cook them for? I look forward to receiving your reply. With thanks, Joanna
Posted by j.krygier. Answered on 22nd Jul 2015 at 12.00Read The Answer
Hi, I know that sourcing pitted black olives for the Watermelon, Feta And Black Olive Salad should be straightforward but I'd love some advice. I normally use whole olives and don't know a good brand of pitted olives. I bought some after deliberating between about four or five different types & brands, tinned, jarred, in a packet, etc,. The olives I ordered online look shrivelled - I'm sure the lime juice would help to make them look more appetizing but I'd be grateful for recommendations. Thanks.
Posted by Bambini. Answered on 21st Jul 2015 at 12.00Read The Answer
My wife does not like eating fish but loves calamari. Could I add some calamari rings to the Thai Yellow Pumpkin And Seafood Curry, as well as the fish and prawns?
Posted by rob.southwell. Answered on 20th Jul 2015 at 12.00Read The Answer
Hello Nigella Team, I love the Cherry Almond Loaf Cake recipe and have used it many times, however, each time, in order for the cake tester to come out clean (I only do it to the point it's just clean) then the edges and the top of the cake end up looking too brown. Although they don't taste burnt and actually the cake has a lovely texture it frustrates me that I can't seem to avoid it looking like this. I am a proficient baker, I've tried lowering the temperature of my oven as its always on the hotter side, first by 5c, then 10c and finally by 20c, but at 20c it just meant the cake failed to raise as much as normal. Any suggestions, should I cook it for less time, so the cake tester isn't so clean and it continues to cook through whilst cooling in the tin resulting in an even moister cake or cover with foil towards the end to avoid the burnt appearance, or is it simply meant to be this way? Thank you in advance!
Posted by RMargrie. Answered on 19th Jul 2015 at 12.00Read The Answer
I made the Broccoli And Stilton Soup but it was so runny that the pieces of chilli just sank to the bottom of the bowl. I followed the recipe to the letter. Is the liquid quantity correct at 1250ml? Though must say that it tasted pretty good!
Posted by Sue Hamstead. Answered on 18th Jul 2015 at 12.00Read The Answer
Hi! I've made the Nutella Cake, it was rising really well in the oven but when I took it out it collapsed. I tried it twice but still had the same problem, what did I do wrong?
I made the wonderful Nutella Cake but since I'm non alcoholic I didn't add the rum. The taste was very good and rose well at first when baking but fell flat after a while. I don't know what went wrong! I love Nigella's shows and recipes.
Posted by Nats786. Answered on 17th Jul 2015 at 12.00Read The Answer