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.
What is the green leafy vegetable that Nigella is holding in the photograph accompanying announcement of Nigellissima? I've been able to buy it twice but don't know the name and would like to.
Posted by CynthiaY. Answered on 21st Sep 2012 at 12.00Read The Answer
How long will frozen egg whites keep in the freezer? Thanks!
Posted by kempy. Answered on 20th Sep 2012 at 0.00Read The Answer
I have enjoyed the dishes in Nigella Kitchen which use baby squid, but find that it is only stocked by a limited number of fishmongers. Would it be ok to substitute for full sized squid?
Posted by bene84. Answered on 19th Sep 2012 at 12.00Read The Answer
I have seen some recipes using cake flour. I can't get this in Australia, should I use self-raising flour or plain flour instead?
Posted by groovynanny. Answered on 18th Sep 2012 at 12.00Read The Answer
Hello! I know how to freeze a cake - wrap it tightly in foil or plastic and seal it in a freezer bag for good measure. But I'm not sure on how to thaw it. Do I leave the entire freezer bag in room temperature until the cake thaws or put it in the fridge overnight for a slow thaw? Do I remove the layers of wrapping before thawing or leave them on? And once thawed, if I were to warm the cake up slightly in a very low oven, will that dry out the cake? Thanks!
Posted by Shuz. Answered on 17th Sep 2012 at 12.00Read The Answer
On holiday in France recently I bought a beautiful old-fashioned sponge flan tin which makes 6 individual tart shells. I know that jelly and fruit would be the retro thing to fill them with but do you have some other ideas about things to spoon into my sponges?
Posted by firstname.lastname@example.org. Answered on 16th Sep 2012 at 12.00Read The Answer
I have made Nigella's Redcurrant Slush sorbet, but as it churned in the ice cream machine it became almost foamy, doubled in volume and it turned out light pink in colour. Also after 3 nights in the freezer it was still very soft and did not harden at all. I skipped the Cointreau (so I could not blame the alcohol for the softness) and I use a Gaggia ice cream machine. Why does this happen and what can I do to prevent it? I would really like to have a bright red sorbet.
Posted by foodiefamily. Answered on 15th Sep 2012 at 15.00Read The Answer
Dear Team Nigella, I have made Nigella's Lemon Meringue Cake (from Feast) on a number of occasions and love it. I would like to have it as dessert for a dinner party but don't have time to make it on the day. Can I make it a few days before and keep it in the fridge, or is it freezable (without the cream)? Thanks for your help, Paula3.
Posted by paula3. Answered on 14th Sep 2012 at 12.00Read The Answer