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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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Can the Mexican Lasagne be frozen? If so, is it best to freeze it before it is cooked or after?
Posted by Clare Sinclair. Answered on 16th Aug 2013 at 12.00Read The Answer
Hi! I know this sounds silly but I bought the exact same lime green pancake warmer that Nigella used in the Nigella Express series, however it didn't come with instructions so I'm wondering how it works. I hope you can outline how Nigella uses hers. Your help with this is much appreciated. Many thanks!
Posted by CookieMummy. Answered on 15th Aug 2013 at 12.00Read The Answer
Will the Brandy Alexander Pie freeze?
Posted by gillianlaura. Answered on 14th Aug 2013 at 12.00Read The Answer
The hero in Nigella's recipe for Chickpeas With Rocket And Sherry seems to be the "cream sherry". However, if you do not have any at home what would make a good substitute? Or is this recipe just not the same without the cream sherry? Many Thanks!
Posted by llyxnnm. Answered on 13th Aug 2013 at 12.00Read The Answer
I have made Nigella's Madiera Cake four times and the first two times it was absolutely perfect, however, the last two times it didn't rise or "crack" down the middle at all! I feel rather desperate about it all since I have followed the recipe and the instructions to the letter! Please help!
Posted by RoisinAngela. Answered on 12th Aug 2013 at 12.00Read The Answer
Hi, I made Nigella's Chocolate Meringue Truffle Cake but when I melted the chocolate, rum and golden syrup together it turned into an incredibly thick, gooey mess that wouldn't go back to how it was before - it was like cookie mixture. I took it off the heat because I thought it was getting too hot. Also, the only thing you could taste was the rum, and not much else. I put it back on the heat and it softened a bit, but still had a very thick consistency. When I had given up entirely, I just mixed it with the cream and it was perfect but it still had the very overpowering taste of rum in it. Is it supposed to be like that or did I do something wrong?
Posted by EstellaJKE. Answered on 11th Aug 2013 at 12.00Read The Answer
I made Nigella's Old Fashioned Chocolate Cake but the icing turned out to be grainy because the sugar did not dissolve properly. So what should I do to rectify this mistake?
Posted by sanah. Answered on 10th Aug 2013 at 12.00Read The Answer
Hi. I made Sambuca Kisses last weekend and it was truly satisfying. I'm wondering though if I can prepare the batter and store it overnight? I am having guests right after work and would want to serve this as quickly as possible. Thank you.
Posted by tinaftoledo. Answered on 9th Aug 2013 at 12.00Read The Answer