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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
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Hi, I would like to know how many grams of grounded almonds I have to use to make the Venetian Carrot Cake as it's not mentioned in Nigella's TV clip. Thank you.
I can't find the recipe for the chocolate/salted peanuts brownies Nigella made on TV. Any chance you can add it to your recipe list? Thanks Andy
Posted by avanda. Answered on 8th Jul 2012 at 12.00Read The Answer
I'm trying to find one of Nigella's recipes. It appeared on the old website but I haven't been able to find it on the new one. From memory it involves a "sort of" eggy-bread but I seem to remember chocolate as well and icing sugar. I think I also saw it on one of her TV shows in which it was served as a midnight feast, as an indulgent or comfort dish. I'm desperate to find it again! Many thanks.
Posted by lakelandgirl. Answered on 8th Jul 2012 at 12.00Read The Answer
I would like to make the Chestnut Cheesecake from Nigella's 'FEAST' book. However I am struggling to find sour cream here in Greece. I am hoping you could suggest an alternative ingredient. I know I can source Creme Fraiche 30% fat or 15% fat, greek yogurt, buttermilk, mascapone, ricotta etc, would any of these be a suitable subsitute? Many thanks in advance, Gemma
Posted by Genga. Answered on 7th Jul 2012 at 12.00Read The Answer
I recently attempted the recipe for Chocolate Chestnut Cake, on page 297 of my copy of Feast, to find there has been what seems a printing error. The recipe calls for eggs, separated. However the preparation instructions in the book do not mention egg yolks or what should be done with them. The recipe doesn't seem to work without the yolks. Can you please confirm what the correct recipe is? Many thanks, Anabel Morales Nogués
Posted by ananmor. Answered on 7th Jul 2012 at 12.00Read The Answer
Hello! I'm Prajaktta from India. I tried the Spruced Up Vanilla Cake recipe (from Christmas) two times, but the cake didn't rise up when baked. I weighed the ingredients according to the measurements given in the recipe. I mixed all the ingredients in a processor as directed. My cake tin was slightly bigger, though, can that affect the cake? Also my cake batter had some white spots in it, yoghurt I think, but they wouldn't mix in. How long do I need to mix the batter in the processor? Any ideas what I did wrong while making the cake?
Posted by prajaktta. Answered on 6th Jul 2012 at 12.00Read The Answer
I would like to know what 1 1/4 sticks of butter is in grammes? I would love to make Nigella's Chocolate Pear Pudding and this is listed in the ingredients. Thanks Sylvia
Posted by sylvia1. Answered on 6th Jul 2012 at 12.00Read The Answer
I love making the Prodigious Pavlova from "Nigella Christmas". However, passion fruit is hard to come by in my neck of the woods. What would make a suitable substitution if I can't get them? Thanks! Josh Viles Auburn, Washington USA
Posted by Unknown User. Answered on 5th Jul 2012 at 12.00Read The Answer
What brand of Sweetened Chestnut Cream does Nigella use for her Chestnut Chocolate Pots in Nigella Christmas? I have been searching and have found many different sweetened chestnut products all with slightly different names. Clement Faugier has two; one called creme de marron and one called chestnut spread. Roland has one called chestnut cream. Any help you can offer would be great. I want to make sure I am buying the right product before I order online. Thanks!
Posted by jtviles. Answered on 5th Jul 2012 at 12.00Read The Answer