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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

  • Devil's Food Cake In A Processor

    Hi, I've recently been diagnosed with arthritis and find it hard to cream butter and sugar so I'm wondering is it possible to convert Nigella's recipe for Devils Food Cake?

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  • Instant Chocolate Mousse

    Hi, I have been looking at Nigella's Instant Chocolate Mousse recipe and I am just wodering if the end result a light and fluffy mousse? Also if I make it the night before, do I cover it when I put it into the fridge or would i be better off making it when needed? Thanks    

    Could I use the recipe base for Nigella's Instant Chocolate Mousse and make orange mousse? For example, instead of chocolate in the recipe, add orange juice and some orange zest to make instant orange mousse. Thanks! Twinmom1

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  • Which Guinness To Use

    I would like to make Nigella's Chocolate Guinness Cake but should I use the draught Guinness can or the original can type that is in the shops?

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  • Cooking Creme Brulee

    Hi Nigella and Team Cupcake! I have made Nigella's Christmas Creme Brulee from Domestic Goddess twice so far, the first time I think I overcooked it, and the second time I undercooked it. Could you please tell me to what internal temperature do I need to bring the custard to? I have an instant read thermometer. Also, should lemon curd be brought to the same temperature? Thanks!

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  • Custard Powder in Chocolate Cheesecake

    Nigella's Chocolate Chheesecake recipe calls for "custard powder". Exactly what is it and where do i buy it? 

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  • Sugar in Nutella Cake

    I would like to make Nigella's Nutella Cake and I would like to check if the the only sugar in the cake is from the Nutella?

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  • Soggy Shortbread

    I am having trouble with a 'soggy bottom' when I bake shortbread, although I have baked them at the right temperature for the right amount of time - even too long sometimes but they always end up slightly soft underneath. Do you have any idea why this is, and any suggestions to stop this?

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  • Buttermilk Birthday Cake

    What size pan should I use if I do not wish to use a round cake pan for Nigella's Buttermilk Birthday Cake and how will this substitute pan affect the cooking time? I am also making this for somebody who adores lemon so how much lemon juice/zest/lemon oil/extract should I use in place of the vanilla? Thank you! Sandra Gillespie.

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