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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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As a student cooking for one, and some days not eating meat, I need more simple, healthy sauces that can work well with a mix of veggies and pulses. They should also freeze well. I've been using herbs with tinned tomatoes too often; can you suggest other sauces to try?
Posted by AnneliseH. Answered on 6th Apr 2013 at 12.00Read The Answer
How long does Nigella's Chocolate Fudge Cake Icing keep in the freezer? Thank you.
Posted by Tacoles. Answered on 5th Apr 2013 at 12.00Read The Answer
I have just bought a 22cm diameter, 10-cup kugelhopf pan, on impulse. And it's silicone, not metal. I'm actually not very excited by the yeasted traditional kugelhopf recipes so I'm wondering if I can use it like a metal bundt or tube pan and make ordinary English pound-type cakes in it, just in a pretty kugelhopf shape. Any advice gratefully received - I can't find this info anywhere on the internet!
Posted by musicalhelena. Answered on 4th Apr 2013 at 12.00Read The Answer
Hello there, I am desperate to make Nigella's Chocolate Key Lime Pie, however cannot find a 23cm by 5cm deep fluted tart tin. I've tried John Lewis and Divertimenti but still no luck! Do you know where I could source this or what size alternative will still work? Many thanks Sarahann1.
Posted by Sarahannh1. Answered on 3rd Apr 2013 at 12.00Read The Answer
Is it possible to freeze leftover Guinness? Seems a waste to have to throw away half a can after one measure for the Chocolate Guinness Cake. I know it wouldnt be suitable for "drinking" but maybe for the next cake? Thank you!
Posted by bettyflo. Answered on 2nd Apr 2013 at 12.00Read The Answer
Dear Nigella Team, I have just seen NIgella on TV making the Lemon Polenta Cake and I think that my family would love it, particularly as I have family members who are gluten intolerant. However I was also wondering if I could replace the sugar with fructose? Thank you in advance, Alexandra
Posted by alexahutton. Answered on 1st Apr 2013 at 12.00Read The Answer
I find the dark chocolate used in the topping for Nigella's Easter Egg Nest Cake a little rich and sharp, have you any suggestions as to how to reduce this?
Posted by Linzi021088. Answered on 31st Mar 2013 at 12.00Read The Answer
Daughter has requested the Chocolate Fudge Cake from Nigella Bites for her birthday. The only ingredient I can't seem to find is corn oil. Is there any other oil I can use instead?
Posted by cakelady. Answered on 30th Mar 2013 at 12.00Read The Answer