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Hi. I made the Quadruple Chocolate Loaf Cake and although it tastes awesome but is extremely crumbly and I cannot successfully slice it. The only change in the recipe is that instead of eggs I used Orgran egg replacer. Please help!
Posted by sonal shah. Answered on 25th Sep 2013 at 12.00Read The Answer
If I halve the Chocolate Raspberry Pavlova recipe will it still work? Do I need to adjust the cooking time? Thanks.
Posted by Samcart1. Answered on 24th Sep 2013 at 12.00Read The Answer
So many recipes on Nigella's website are measured in 'cup' quantities. Can you please give me some idea of the volume and/or weight measurements for a 'cup' please? Many thanks in advance!
Posted by kflockhart. Answered on 23rd Sep 2013 at 12.00Read The Answer
In Andy's Fairfield Granola are there substitutes for the apple sauce and sunflower seeds?
Posted by ankii543. Answered on 22nd Sep 2013 at 12.00Read The Answer
I would like to cook Nigella's Slow Roasted Garlic And Lemon Chicken and I see that there is no salt listed in the ingredients. Is salt not needed for this recipe?
Posted by kali2. Answered on 21st Sep 2013 at 12.00Read The Answer
I used some caramelized onion in a beef stew, taking my cue from Nigella Express. Trouble is, it's turned out far to sweet. What can I do to reduce the sweetness?
Posted by nodwah. Answered on 20th Sep 2013 at 12.00Read The Answer
I have just baked the sponges for Nigella's Chocolate Fudge Cake and they have really puffed up (they haven't flattened with cooling either)! What is the best way to ice the cake when this happens and how do I prevent it from happening again? Cheers, Lorna.
Posted by lornam. Answered on 19th Sep 2013 at 12.00Read The Answer
Having made Nigella's Tuscan Fries, I will definately be making them again! I just wanted to know if it is ok to keep the oil minus the garlic and herbs for a while, and if it is for how long?
Posted by Codo. Answered on 18th Sep 2013 at 12.00Read The Answer