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.
I was wondering if Nigella's Vanilla Shortbread recipe is suitable for use with cookie cutters rather than baking in a pan? Thanks.
Posted by marianne73. Answered on 2nd Sep 2013 at 12.00Read The Answer
I made one of Nigella's pavlovas today, Sunday, and still have the yolks. I was thinking of making her Creme Brûlée for Tuesday but can I mix egg yolks and sugar and leave them in the fridge until Tuesday before making the custard mixture.Will the egg yolks keep?
Posted by Helenc1956. Answered on 1st Sep 2013 at 0.00Read The Answer
When I make Tiramisu why does the mascapone sometimes turns liquid the minute I mix it with the yolks and sugar? It doesn't happen all the time which is very confusing. What am I doing wrong ? Please help, thank you Delphine
Posted by firstname.lastname@example.org. Answered on 31st Aug 2013 at 12.00Read The Answer
Hi, I am from India and huge fan of Nigella's. I love the easy and simple recipes she makes and my all-time favourite is the No-Churn Coffee Ice Cream. Unfortunately to date I have not been successful in making it. I don't have a Kitchen Aid at home so can I use a food processor or a hand blender? Also in India we don't get double cream so how can I substitute it? Finally I used Nestle sweetened condensed milk but should I have used some other type? Thanks, Debashree.
Posted by Debashreed. Answered on 30th Aug 2013 at 12.00Read The Answer
I am making a large number of Nigella's Chocolate Cherry cupcakes for a friend's wedding, 48 to be exact. How long will they keep for? I don't fancy having to get up at some ridiculous hour on the morning of the wedding to make them. Thanks
Posted by Melj2571. Answered on 29th Aug 2013 at 12.00Read The Answer
I would like to make Nigella's Yogurt Pot Cake. The recipe, as written in the Nigellissima book, calls for "plain" yogurt. However, when I watch Nigella make it on the DVD (yes, I have both!) the yogurt appears creamier, along the lines of "Greek Style" yogurt. While I concede that an Italian recipe is unlikely to call for Greek yogurt, I was hoping for clarification, to take into account any variations between countries. I am living in Australia. Thank you very much for your help.
Posted by craig74. Answered on 28th Aug 2013 at 12.00Read The Answer
I saw Nigella make a cocktail on one of her TV shows, I made it and it was amazing for a party. I know that it contains gin and sour apple liqueur, but there was another ingredient that I have forgotten and I have mislaid the recipe. Please help!
Posted by lthomas. Answered on 27th Aug 2013 at 12.00Read The Answer
When giving the ingredients for the Banana Bread recipe it states cup measurements. How many ounces is a cup? Thanks.
Posted by MadMags. Answered on 26th Aug 2013 at 12.00Read The Answer