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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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How do I make sure that I get a really light lemony cake, without it either being too bland, or too overpowering? Are there any recipes you recommend? Thanks!
Posted by roxybillington. Answered on 19th Jul 2012 at 12.00Read The Answer
The Guinness Cake from Feast looks incredibly yummy! I want to make this for my husband's birthday but he prefers cupcakes. Any ideas on how long to bake for regular sized cupcakes and mini cupcakes? Thank you for your time!
Posted by Jenn Marie. Answered on 18th Jul 2012 at 12.00Read The Answer
In Nigella's Autumnal Birthday Cake (from How to be a Domestic Goddess), the icing ingredients include 1/4 teaspoon cream of tartar. Is this necessary or can it be done without? What does it do? I live in Holland and have not been able to find it here. Is there an alternative ingredient that can be used instead? Thanks a million! Natalia
Posted by Nattanja. Answered on 18th Jul 2012 at 12.00Read The Answer
Hello! What make of baking trays does Nigella use in the TV programme Nigella Express?
Posted by squeakyd. Answered on 17th Jul 2012 at 12.00Read The Answer
Can the Nigella's Little Lemon Puddings be made in advance and frozen?
Posted by allycat141. Answered on 17th Jul 2012 at 12.00Read The Answer
Hi, I would like to use sea salt in my cooking, but must admit I usually have table salt in the house. My question is when a recipe asks for sea salt, how much would I use of table salt? Thank you, Nads.
Posted by Unknown User. Answered on 16th Jul 2012 at 12.00Read The Answer
I have made Nigella's Devil's Food Cake (from Kitchen) twice and both times I have had to throw it out as the frosting never seems to take on the correct consistency. I use ‘Green and Blacks Dark Chocolate’ and then tried ‘Green and Blacks Dark Organic 72% Cocoa Dark Cooks’ Chocolate’ as I though the cooks’ variety might be the key. It always starts off well and looks rich and glossy however both times I have ended up with a mixture that looks like it has split, is very liquid and grainy. I have followed the recipe to the letter and cannot work out where I am going wrong. Please help!
Posted by Stephmcf. Answered on 16th Jul 2012 at 12.00Read The Answer
Help! I always seem to overcook dried pasta, but the cooking times listed on the box always result in pasta that is way too hard and tastes raw, not al dente. I always keep the water at a full boil when cooking the pasta. What could I be doing wrong? (This is actually a problem I've had for years but never asked anyone!)
Posted by Unknown User. Answered on 15th Jul 2012 at 12.00Read The Answer