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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, 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
I'd like to make this month's cookalong recipe featurd on Nigella's website - the Chocolate Peanut Butter Cheesecake. Whenever I look in the supermarket I'm not sure which is the best cream cheese to buy for a baked cheesecake. Please can you recommend a good brand for the purpose? Many thanks, Keith
Posted by biscuitcrumb. Answered on 21st May 2013 at 12.00Read The Answer
Why do most cheesecake recipes, such as NIgella's London Cheesecake, say to use cream cheese which is not sold in any of the main supermarkets? You can buy soft white cheese such as Philadelphia but this is not the same as cream cheese. When you search on-line there are a lot of people asking the same question. Where can I buy it? Thank you
Posted by sheels22. Answered on 20th May 2013 at 12.00Read The Answer
Hello! How far ahead can I put the topping on Nigella's Nutella Cake, and can I make the topping beforehand and put it on before serving the cake? Thanks.
Posted by Ally13. Answered on 19th May 2013 at 12.00Read The Answer
Hello, I'm so excited about making Nigella's Caramel Croissant Pudding (Gratin) for a dinner party. I will be doubling the recipe. I was just wondering if I can make this dessert the day before and re-heat it? Thanks, fingers crossed! All best, Diana Adams
Posted by DianaAdams. Answered on 18th May 2013 at 12.00Read The Answer
I saw Nigella do a recipe using orzo pasta, which looks like rice. I have searched everywhere and cannot find the recipe. It looked so tasty, I hope you can help.
Posted by scruffyteddy. Answered on 17th May 2013 at 12.00Read The Answer
I want to make both of the fruit cakes from Nigella Christmas. On the TV show, Nigella used what looked like a reusable silicone liner to line the sides of the pan. Can you tell me what brand this is and where I might find it? I live in the US, and I have only been successful finding the liners for the bottom of pans. I have looked into Bake-O-Glide, but have not been able to find anywhere that will ship it to the US. Any help would be much appreciated!
Posted by Jviles. Answered on 16th May 2013 at 12.00Read The Answer