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 made Nigella's Nectarine And Blueberry Galette from the Express book. It looked wonderful but sadly the pastry underneath was not cooked. I cooked it some more until the pastry on top was starting to burn but there was still uncooked pastry in the centre underneath. Please can you suggest how I perfect this. Many thanks.
Posted by email@example.com. Answered on 21st Jul 2013 at 12.00Read The Answer
Hi, I wanted to try out the Nutella Cheesecake and wanted to know if there is an alternative to using hazelnuts?
Posted by Noellemathew. Answered on 20th Jul 2013 at 12.00Read The Answer
Should Nigella's Baklava be refrigerated? In the supermarket, some seems to be and some not. Online advice is also split. I can't see anything specific that should need refrigerating, except for the little bit of brushed on butter and I don't want the filo to go soft or chewy. I'd like it to keep as long as possible though. I thought I should ask. Thanks.
Posted by MissAsteroidea. Answered on 19th Jul 2013 at 12.00Read The Answer
Hello! I absolutely love Nigella's Old Fashioned Chocolate Cake. I was just wondering how I can tweak this to make it a chocolate orange flavour? Many thanks Rebecca
Posted by Rebeccat1978. Answered on 18th Jul 2013 at 12.00Read The Answer
I have seen two conflicting things regarding the recipe for Chocolate Guinness Cake and I was wondering if you could clarify for me. Does it use large or medium eggs? And should the oven temperature be 180 or 170 degrees? Many thanks. Deane-Mae.
Posted by Deane-Mae. Answered on 17th Jul 2013 at 12.00Read The Answer
I Made the No-Churn Coffee Ince Cream and followed instructions as per the receipe. But after whisking it in the Kenwood, it does not stiffen - as shown in the You tube video or as described in the receipe. Instead, the fats seem to disintegrate from the mixture leaving the mixture rather watery. Am I doing anything I shouldn't? Thanks for your help.
Posted by ronaldloke. Answered on 16th Jul 2013 at 12.00Read The Answer
I am having a house warming party for 30+ people in cold Sydney and need advice on a tasty but well organised menu. My twin brother who was a great entertainer used to serve beef stroganoff or chilli con carne and a rare roast beef. I need advice especially for that walk in the door finger food and dessert. I am usually too ambitious and over cater so would really appreciate some help! Thanks, Julia
Posted by juliaecg. Answered on 15th Jul 2013 at 12.00Read The Answer
Hi, I just watched an episode of one of Nigella's shows where she made some chili and honey ribs that needed 1 hour and 30 minutes in the oven. I can´t find the recipe? Also on the show was Slut Red Rasberries In Chardonnay Jelly. Can you help me to find the recipe? Thanks, Julie
Posted by juliescakesdk. Answered on 14th Jul 2013 at 12.00Read The Answer