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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

  • 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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  • 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! 

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  • 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!

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  • Sticky Toffee Pudding In Advance

    Can Nigella's Sticky Toffee Pudding be frozen or prepared in advance at any stage?

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  • Tamarind Paste Or Concentrate

    Nigella uses tamarind in several of her recipes but under different names. Sometimes tamarind paste (sometimes specifically from a jar) is called for, at other times tamarind concentrate. Are the two mutually exchangable or is normal tamarind paste a lot milder? I can only get tamarind concentrate so how would I have to alter the quantities when only tamarind paste is called for? Thank you!

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