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 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
is the butter in Nigella's recipe for Totally Chocolate Chocolate Chip Cookies salted or unsalted?
Posted by tulsirm. Answered on 17th Sep 2013 at 12.00Read The Answer
Nigella has listed sources for instant espresso powder for the UK and US. However I live in Sydney, Australia, and have not come across this in any shops locally. I can't really afford to buy much online as the delivery/postal charges tend to add to the cost quite a lot. Plus, even if I do buy on-line parcels frequently get lost. What do you suggest?
Posted by kiska. Answered on 16th Sep 2013 at 12.00Read The Answer
I want to make 3 smaller 6 inch versions of Nigella's Chocolate Peanut Butter Cheesecake by doubling the recipe for the 9 inch cheesecake and dividing it between the smaller tins. Will doubling the recipe be ok, or should I make two separate batches? Also how long and at what temperature should I bake the 6 inch cheesecakes? Thank you so much!
Posted by jacquetaylor. Answered on 15th Sep 2013 at 12.00Read The Answer
Hi, I was wondering how long this cake would keep or if it was suitable for freezing? Thanks!
Posted by adinawhite. Answered on 14th Sep 2013 at 12.00Read The Answer
Hi, I would like to make Nigella's Mother-In-Law's Madeira Cake but I do not have self-raising flour, only plain flour. I would like to know how many teaspoons of baking powder I should I add to the mixture to make the cake successfully. Thank you. Mary
Posted by Copito. Answered on 13th Sep 2013 at 12.00Read The Answer