You never know, your query may have been answered already.
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.
Hi, I'm Payal. I live in India and I can't find golden syrup and double cream to make the chocolate dipping sauce for Nigella's churros recipe. Is there anything else I can use?
Posted by PARIMAL. Answered on 1st Jun 2013 at 12.00Read The Answer
I made Nigella's Chocolate Fudge Cake in Australia and it was moist and beautiful. However now I live in San Diego and when I made the cake it was completely different, it was dry and broke up. Any ideas?
Posted by shelleysass. Answered on 31st May 2013 at 12.00Read The Answer
I'm really struggling to find decent quality dark chocolate chips anywhere in London, can you recommend anywhere or should I give up? Will cutting up a bar of good chocolate and adding that do instead? I am worried about them just melting and making a mess rather than staying as chocolate morsels within the baked cookie.
Posted by Idil. Answered on 30th May 2013 at 12.00Read The Answer
I made Nigella's Frangelico Tiramisu last week for the first time. It tasted absolutely delicious but I wonder if I did something wrong. When I started to serve it after its 6 hour chilling, I found that there was quite a lot of the espresso mixture in the bottom of the dish; it was as if most of the liquid had sunk to the bottom during refrigeration. I followed the recipe and thought I was being careful to use exactly half of the Frangelico-espresso mixture in each of the two layers. But the tiramisu was so wet at the bottom, I felt it spoiled the dessert somewhat, even though it tasted lovely. What might have gone wrong and how can I resolve this next time?
Posted by Strawberry Girl . Answered on 29th May 2013 at 12.00Read The Answer
What is the procedure for freezing Nigella's Chocolate Cheesecake (with ganache sauce)? I need to transport out of town so I'd like to freeze it ahead and pack in a cooler. Do I put the ganache sauce on and then freeze? Will the ganache cut well after being frozen or will it crack and make a mess? Thanks for your help!
Posted by COtto. Answered on 28th May 2013 at 12.00Read The Answer
This spring I planted spearmint on my balcony. It's very small yet but I've heard that it can really run riot so I thought I'd check in advance what I can use it for? Does Nigella specifically use spearmint in any recipe or can you recommend a dish where spearmint really works well? I've heard that many people use it in Vietnamese and Greek dishes...
Posted by Helene_P. Answered on 27th May 2013 at 12.00Read The Answer
I made and iced Nigella's Chocolate Guinness Cake and now unfortunately the children are poorly (not from the cake!). It's too lovely to waste or give away so I'd like to know if I can freeze it?
Posted by Crazycatclaire . Answered on 26th May 2013 at 12.00Read The Answer
I have recently purchased the US edition of Nigellissima. While the recipes look great and I am looking forward to trying them, no weight measurements are given. I live in Canada and have access to standard measuring cups, however, I prefer to weigh my ingredients, especially flour. In order to insure success can you please let me know if Nigella uses the "spoon and sweep" method or the "scoop and sweep" method when measuring. Thanks!!! Much appreciated.
Posted by kiiaro. Answered on 25th May 2013 at 12.00Read The Answer