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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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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
I've seen Nigella tweet yummy looking pictures of something she calls Mountain Macaroni, but I can't seem to find the recipe on the website. Is it under a different name?
Posted by analisapiol. Answered on 13th Sep 2012 at 12.00Read The Answer
Hi Nigella, I am a single man but I love to follow your recipes. However most of them are for more than 1 person. I know how to reduce the quantity of the ingredients but do I need to alter the cooking time?
Posted by Lrchr. Answered on 12th Sep 2012 at 12.00Read The Answer
I often see oval chocolate discs used by professional chefs on TV to melt for chocolate couverture, etc. I've generally used bar chocolate, but think using these could be useful for measuring out small quantities. Do you know what brand of chocolate discs is used (they all seem to use the same one) and where it could be sourced?
Posted by Paula Jayne. Answered on 11th Sep 2012 at 12.00Read The Answer
Dear Nigella team, I have a question about chorizo. In the Quick Chilli recipe in Nigella Express (p.236), Nigella mentions using chorizo sausage but not the salami sort. I was wondering what she means by this? I'm living in Holland and I've only managed to find one sort of chorizo, which is the dried one, similar to salami. Is this the wrong one? Thank you!
Posted by Lucy87. Answered on 10th Sep 2012 at 12.00Read The Answer
Hi Team Nigella! I have become a vegetarian and there are only two things I miss now that I only cook vegetarian food - chorizo and pancetta. I used to love pancetta in carbonara, and chorizo in peperonata, in a ramekin and baked in the oven with an egg. What spices or other flavourings could be used to bring as much of the flavour as possible that these two meat products used to provide? Thanks! Carolyn.
Posted by vodcaz. Answered on 9th Sep 2012 at 12.00Read The Answer