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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!

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Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Alternative Way to Cook Steamed Sponge

    I know the clue is in the title, but is there another way to cook the Steamed Syrup Sponge from How To Be a Domestic Goddess? Or if they were to be made as smaller individual puddings would this cut the steam time down? Trying to avoid the damp environment from the 2 hours steaming.

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  • Salted Caramel Hot Chocolate

    I fell in love with my local coffee shop's salted caramel hot chocolate, but now they make it any more because it's not the right season. I was wondering how to make the same thing at home. Is it possible to use Nigella's salted Caramel Sauce in hot chocolate, or would I be better off buying some syrup? Thanks.

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  • 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.

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  • 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.

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  • 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?!

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  • 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.

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  • 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?

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  • Freezing Chocolate Peanut Butter Cheesecake

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

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