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Hi Nigella! For your recipe for Baklava it has been mentioned that we need to use up 1 packet of filo pastry for the first layer then put in the crushed pistachios, then use the remaining filo. How much quantity should be used up for the first layer? Where I am the packets are 500g each. Also, should you layer the filo again after spreading the pistachio crumble to form another layer before the final pile-up of filo on the top?
Posted by pixiemojo. Answered on 24th Feb 2013 at 12.00Read The Answer
My shortcrust pastry is always crumbly and breaks up on the rolling pin. What could be wrong?
Posted by capt Pugwash. Answered on 23rd Feb 2013 at 12.00Read The Answer
Hi there. Nigella's Cocktail Sausages recipe uses sesame oil, honey and soy sauce. Is the sesame oil toasted sesame oil or not? If not, can you advise where to buy? I have tried every large supermarket chain, in both the oil section and in the continental section, and I cannot find non-toastsed sesame oil. Any help would be very much appreciated. Thank you. Karen
Posted by kwatson. Answered on 22nd Feb 2013 at 12.00Read The Answer
Can I use Nigella's Madiera Cake recipe for a birthday cake? How far in advance can I make this cake? Can I cover it with fondant and how do i store it? Thank you.
The loaf tin specified for the Madeira Cake in the Domestic Goddess book is a 450g tin, which is a 1lb loaf tin. Is this the right size tin for this recipe as when I baked it sometime ago it didn't seem to cook, and there seemed too much mixture for the tin. I would love to make it again but have been put off because of this issue. Could someone please clear this problem up for me. Thanks, Neale.
Posted by judithshelley. Answered on 21st Feb 2013 at 12.00Read The Answer
I would like to cook Nigella's Coq au Riesling but I'm not keen on dill. What would be a good substitute for dill in this recipe?
Posted by Xipaula. Answered on 20th Feb 2013 at 12.00Read The Answer
How can I make passionfruit curd thicker, like the consistency of a store bought curd? I make Nigella's Passionfruit version of the Lemon Meringue Cake from Feast. I find that the curd is always very runny. So when I pile up the meringue cake, the top cake tends to slide and the passion fruit curd would just run onto the plate and it's not very pretty though it is extremely yummy. How can I improve on this?
Posted by eclark. Answered on 19th Feb 2013 at 12.00Read The Answer
I tried Nigella's recipe for No-Churn Pomegranate Ice Cream. It tasted great but there was a good amount of ice crystallisation in it. Also at the bottom of the container there was a good amount of pieces of frozen ice. How can I avoid this?
Posted by jithanishant. Answered on 18th Feb 2013 at 12.00Read The Answer
I made the individual Little Lemon Puddings and the sauce and top part of the pudding stuck in the tin, but was still delicious when scraped out. Should I try a water bath next time?
Posted by stellab. Answered on 17th Feb 2013 at 12.00Read The Answer