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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
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Should one buy thin, medium or thick sliced bread for making melba toast?
Posted by dianapax. Answered on 3rd Jan 2013 at 12.00Read The Answer
I don't drink alcohol by choice though I do use it in cooking. My problem is this buy a large bottle and I really have to dump more than half of it, buy the small bottles and it becomes very expensive. Is there a substitute I can use for red and white wine, something I can cork and go back to a week or a month later?
Posted by kah22. Answered on 2nd Jan 2013 at 12.00Read The Answer
In Nigella's recipe for Adzhika is the quantity of chillis specified related to spicy hotness or volume? I have a chilli plant at home - very fiery chillis, but I am going to struggle to reach 80g let alone the 125g specified. However they are exceptionally hot!
Posted by boacook. Answered on 1st Jan 2013 at 12.00Read The Answer
In one of Nigella's cookbooks there is a red cabbage recipe. The list of ingredients calls for mixed spice. How do I make that or is it something that I need to purchase?
Posted by Mervold. Answered on 31st Dec 2012 at 12.00Read The Answer
Hi Nigella says to freeze her Meringue Gelato Cake for about 8 hours or overnight. I would like to make this cake a week in advance and leave it in the freezer. Is this ok to do, it won't affect the meringue? Thanks so much. Alison.
Posted by alisonwilson32. Answered on 30th Dec 2012 at 12.00Read The Answer
What can I use as an alternative to the amaretti biscuits in Nigella's Anglo-Italian Trifle? I have a nut allergy but am conscious of keeping the textures/flavours right.
Posted by Hollibob. Answered on 29th Dec 2012 at 12.00Read The Answer
In Nigella's Kitchen book, there is a recipe for Chocolate Chip Bread Pudding. However I'm not sure what type of bread is best to use. Is it possible to use brown bread or is white bread preferable? Also, is there a preference for batch bread? I read somewhere that regular sliced doesn't work very well.
Posted by sonjamc. Answered on 28th Dec 2012 at 12.00Read The Answer
I saw Nigella on TV making little truffles from leftover Christmas pudding. During the show she recommends a specific brand of sherry for the Puddini Bonbons. I didn't quite catch it, so I'd be really grateful if you could let me know the name. Many thanks!
Posted by LizzieA-B. Answered on 27th Dec 2012 at 12.00Read The Answer