Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest Instagram

Need some help in the kitchen? Try a quick search first.

You never know, your query may have been answered already.

Kitchen Queries

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.

Latest Queries

  • Mini Jam Doughnuts

    Hello! I tried to make the Mini Jam Doughnuts and the batter was liquid, so I added more flour - the recipe calls for 1 2/3 cups of flour and I added one more to make it kneadable. It rested for one hour and..nothing! What did I do wrong? Thanks.

    Read The Answer
  • White Chocolate Mint Mousse

    Does the White Chocolate Mint Mousse set enough to turn out of a mould? I want to serve it alongside a jelly on a plate. Many thanks.

    Read The Answer
  • Honeycomb For Sweet Salty Bars

    Can the honeycomb candy in Nigella's recipe for Hokey Pokey be used the in the Sweet And Salty Crunch Nut Bars?  

    Whenever I make Hokey Poke (honeycomb), the texture always comes out wrong (but the taste is fine). It is always very brittle and sticks to your teeth, and if you try to dislodge it from your teeth using your tongue it hurts your tongue. Clearly I'm doing something wrong, but I'm not sure what. It also loses a lot of it's aeration between being poured into a tin and setting. Help?!

    Read The Answer
  • Lone Linguine With White Truffle Oil

    I would like to make Nigella's Lone Linguine with White Truffle Oil. However, I am a little confused regarding the purchase of the truffle oil. All I have been able to find is olive oil with "white truffle aroma" added to it. Is this what I should use, or is there something else I should be looking for? Thank you for you help.

    Read The Answer
  • Mexican Lasagne Ingredients

    I'm curious about the "coriander stalks" asked for in the Mexican Lasagne recipe. I'm assuming this is the same thing as cilantro, and wondering why you use the stalks, and not the leaves? Do the stalks maybe have more flavor? If you could elucidate, it would be much appreciated. Thanks! Ingrid  

    There are so many different sizes in tortilla wraps. I bought a large size for the Mexican Lasagne but now when I read that you must make a Venn diagram that slightly overlaps I realize I should perhaps have gone for the medium sized tortilla?

    Read The Answer
  • Freezing Chocolate Peanut Butter Cheesecake

    I have made the Chocolate Peanut Butter Cheesecake tonight and it smells amazing. Can it be frozen ?

    Read The Answer
  • Fresh Pasta

    I made the fresh pasta dough from Nigella Bites. My problem is when I have my dough ready it sticks to the machine when I'm rolling it. I use all-purpose flour and organic eggs, in the proportions suggested. Any suggestions, Please help! 

    Read The Answer
  • Brown Sugar

    Hello! I live in India. Brown sugar is available here, but I was not able to find light or dark brown sugar. Only golden brown sugar is available. Most of your recipes call for light or dark brown sugar. Is it OK to use whatever good quality brown sugar is available here? Please help!

    Read The Answer

QUERIES ARCHIVE

Remember you can use the search bar to delve through our Kitchen Queries archives.