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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
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Hi Nigella Team! My best friend of 37 years has always been a huge fan of those chocolate lime, boiled sweets (the ones with lime on the outside and a a chocolate centre). I bake regularly for him and his family and, with his birthday coming up in April, wanted to do him a surprise cake this year. What better than a chocolate lime cake? He's a huge fan of Nigella's Lemon-Syrup Loaf Cake (Domestic Goddess, p13) and I wondered if there was any way of converting that into a chocolate lime drizzle? Otherwise, any other ideas you might have would be very welcome. Cheers!
Posted by Baggiebloke. Answered on 27th Mar 2012 at 12.00Read The Answer
Hello, I am obviously a fan of Nigella and in the Autumn I am visiting London for a few days with my family. Can you suggest a store that sells kitchen equipment and particularly Nigella's measuring cups? Best regards, Fabiola.
Posted by Faby66. Answered on 26th Mar 2012 at 12.00Read The Answer
Hello, I made the Easy Almond Cake from How To Be A Domestic Goddess (p6) yesterday and when I checked the cake after forty minutes (at gas mark 3/170c) it was still pale and completely wobbly. I left it for another 20 minutes and it was still the same, so I put the temperature up to gas mark 5/190c and after another 20 or so minutes it was cooked. Is it definitely correct that 50 minutes at gas mark 3 should cook this cake? Thanks, Emily
Posted by emily46. Answered on 25th Mar 2012 at 12.00Read The Answer
Hi there! I was wondering if you could help? I would like to know where it is possible to buy the double whisk (balloon whisk with a ball inside) as seen on many of Nigella's shows? I have never seen this before even in specialist catering suppliers. Many thanks. Nadica
I was watching an episode when an open bottom whisk was used. I've tried everywhere to find one. Where can I buy one? Michelle
Posted by Nadica. Answered on 24th Mar 2012 at 12.00Read The Answer
I'm looking forward to cooking the Spanish Chicken with Chorizo & Potatoes and the Homestyle Jerk Chicken with Rice & Peas from the book Kitchen. Would a baking tray with sides less than 2cm deep be ok to use? If you could tell me where to buy the shallow roasting tin featured I'd be grateful. Many thanks
Posted by SharonL. Answered on 23rd Mar 2012 at 12.00Read The Answer
I recently bought a bottle of pomegranate molasses for a Persian lamb recipe. The lamb was disappointing and I now find myself stuck with a bottle of molasses that I may never use again! Any suggestions for a tasty recipe to use this product in? Thanks, Shelly Connor
Posted by ShellyConnor. Answered on 22nd Mar 2012 at 12.00Read The Answer
Hi there! My question is really simple - I would like to know if there is a difference between the USA and British "Kitchen" books? Does the one come in pounds and the other in grams or are the books the same and the ISBN numbers are just different? I just want to make sure before I buy the wrong book. Thank you.
Posted by springmielie. Answered on 21st Mar 2012 at 12.00Read The Answer
Hi, I baked the Devil's Food Cake from Kitchen (p253) recently and I have to admit it was delicious! I followed the recipe very closely, however, my frosting was very runny. I left it in the refrigerator overnight as well. Is there something I did wrong or is there any thing else I can do to correct it? I'd love to bake it again. Thank you!
Posted by natashatul. Answered on 20th Mar 2012 at 12.00Read The Answer