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Kitchen Queries

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!

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Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Chocolate Fudge Wedding Cake

    Hi, I am making Nigella's Chocolate Fudge Cake a a tier for a wedding cake and I am wondering if it is possible to cover this with sugarpaste or would the sugarpaste be to heavy for this cake? It is going to be the middle tier .

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  • Nutella Cake

    I have tried the Nutella cake and it tastes very good. All of my family members, especially my son, loved it. But I feel that the cake has not risen well compared to other cakes I have made before. Could you please tell me the reason for it? Thanks in advance!

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  • Nectarine And Blueberry Galette

    I made Nigella's Nectarine And Blueberry Galette from the Express book. It looked wonderful but sadly the pastry underneath was not cooked. I cooked it some more until the pastry on top was starting to burn but there was still uncooked pastry in the centre underneath. Please can you suggest how I perfect this. Many thanks.

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  • Nuts For Nutella Cheesecake

    Hi, I wanted to try out the Nutella Cheesecake and wanted to know if there is an alternative to using hazelnuts?

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  • Baklava

    Should Nigella's Baklava be refrigerated? In the supermarket, some seems to be and some not. Online advice is also split. I can't see anything specific that should need refrigerating, except for the little bit of brushed on butter and I don't want the filo to go soft or chewy. I'd like it to keep as long as possible though. I thought I should ask. Thanks.

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  • Chocolate Orange Cake

    Hello! I absolutely love Nigella's Old Fashioned Chocolate Cake. I was just wondering how I can tweak this to make it a chocolate orange flavour? Many thanks Rebecca

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  • Chocolate Guinness Cake

    I have seen two conflicting things regarding the recipe for Chocolate Guinness Cake and I was wondering if you could clarify for me. Does it use large or medium eggs? And should the oven temperature be 180 or 170 degrees? Many thanks. Deane-Mae.

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  • No-Churn Coffee Ice Cream

    I Made the No-Churn Coffee Ince Cream and followed instructions as per the receipe. But after whisking it in the Kenwood, it does not stiffen - as shown in the You tube video or as described in the receipe. Instead, the fats seem to disintegrate from the mixture leaving the mixture rather watery. Am I doing anything I shouldn't? Thanks for your help.

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