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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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I made Nigella's Frangelico Tiramisu last week for the first time. It tasted absolutely delicious but I wonder if I did something wrong. When I started to serve it after its 6 hour chilling, I found that there was quite a lot of the espresso mixture in the bottom of the dish; it was as if most of the liquid had sunk to the bottom during refrigeration. I followed the recipe and thought I was being careful to use exactly half of the Frangelico-espresso mixture in each of the two layers. But the tiramisu was so wet at the bottom, I felt it spoiled the dessert somewhat, even though it tasted lovely. What might have gone wrong and how can I resolve this next time?
Posted by Strawberry Girl . Answered on 29th May 2013 at 12.00Read The Answer
What is the procedure for freezing Nigella's Chocolate Cheesecake (with ganache sauce)? I need to transport out of town so I'd like to freeze it ahead and pack in a cooler. Do I put the ganache sauce on and then freeze? Will the ganache cut well after being frozen or will it crack and make a mess? Thanks for your help!
Posted by COtto. Answered on 28th May 2013 at 12.00Read The Answer
This spring I planted spearmint on my balcony. It's very small yet but I've heard that it can really run riot so I thought I'd check in advance what I can use it for? Does Nigella specifically use spearmint in any recipe or can you recommend a dish where spearmint really works well? I've heard that many people use it in Vietnamese and Greek dishes...
Posted by Helene_P. Answered on 27th May 2013 at 12.00Read The Answer
I made and iced Nigella's Chocolate Guinness Cake and now unfortunately the children are poorly (not from the cake!). It's too lovely to waste or give away so I'd like to know if I can freeze it?
Posted by Crazycatclaire . Answered on 26th May 2013 at 12.00Read The Answer
I have recently purchased the US edition of Nigellissima. While the recipes look great and I am looking forward to trying them, no weight measurements are given. I live in Canada and have access to standard measuring cups, however, I prefer to weigh my ingredients, especially flour. In order to insure success can you please let me know if Nigella uses the "spoon and sweep" method or the "scoop and sweep" method when measuring. Thanks!!! Much appreciated.
Posted by kiiaro. Answered on 25th May 2013 at 12.00Read The Answer
Please could you tell me where can I source the chocolate pasta to be able to make the Nigella's lovely-looking recipe in Nigellissima? Sue Flack
Posted by Sue'sPantry. Answered on 24th May 2013 at 12.00Read The Answer
Hi Nigella Team, I often make the Chocolate Chip Cookie Recipe from 'Kitchen' and they are delicious. However no matter what I do, the cookies never turn out like Nigella's - the chocolate morsels always melt. I have tried refrigerating the dough, before baking, and baking the cookies from frozen. Perhaps Nigella uses a particular type of chocolate? Any advice would be greatly appreciated. Thanks.
Posted by Mejojo. Answered on 23rd May 2013 at 12.00Read The Answer
Hello, I am a bit confused as to what size eggs i should use for the flourless chocolate cakes? The website ingredients state 'medium eggs' but the Nigella cookbooks I have generally say to use 'large eggs'. I am using UK sized eggs. Which is correct? Many thanks.
Posted by qwertyness. Answered on 22nd May 2013 at 12.00Read The Answer