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Hi, I have been looking at Nigella's Instant Chocolate Mousse recipe and I am just wodering if the end result a light and fluffy mousse? Also if I make it the night before, do I cover it when I put it into the fridge or would i be better off making it when needed? Thanks
Could I use the recipe base for Nigella's Instant Chocolate Mousse and make orange mousse? For example, instead of chocolate in the recipe, add orange juice and some orange zest to make instant orange mousse. Thanks! Twinmom1
Posted by cocopop. Answered on 21st Apr 2013 at 12.00Read The Answer
I would like to make Nigella's Chocolate Guinness Cake but should I use the draught Guinness can or the original can type that is in the shops?
Posted by Coopsjo. Answered on 20th Apr 2013 at 12.00Read The Answer
Hi Nigella and Team Cupcake! I have made Nigella's Christmas Creme Brulee from Domestic Goddess twice so far, the first time I think I overcooked it, and the second time I undercooked it. Could you please tell me to what internal temperature do I need to bring the custard to? I have an instant read thermometer. Also, should lemon curd be brought to the same temperature? Thanks!
Posted by Noam. Answered on 19th Apr 2013 at 12.00Read The Answer
Nigella's Chocolate Chheesecake recipe calls for "custard powder". Exactly what is it and where do i buy it?
Posted by msDiVa53. Answered on 18th Apr 2013 at 12.00Read The Answer
I would like to make Nigella's Nutella Cake and I would like to check if the the only sugar in the cake is from the Nutella?
Posted by Pavlovamad. Answered on 17th Apr 2013 at 12.00Read The Answer
I am having trouble with a 'soggy bottom' when I bake shortbread, although I have baked them at the right temperature for the right amount of time - even too long sometimes but they always end up slightly soft underneath. Do you have any idea why this is, and any suggestions to stop this?
Posted by Tamsin82. Answered on 16th Apr 2013 at 12.00Read The Answer
What size pan should I use if I do not wish to use a round cake pan for Nigella's Buttermilk Birthday Cake and how will this substitute pan affect the cooking time? I am also making this for somebody who adores lemon so how much lemon juice/zest/lemon oil/extract should I use in place of the vanilla? Thank you! Sandra Gillespie.
Posted by Gardenerbug. Answered on 15th Apr 2013 at 12.00Read The Answer
Hello, can I substitute brown sugar for muscavado dark brown sugar in Nigella's Devil's Food Cake recipe?
Posted by fq. Answered on 14th Apr 2013 at 12.00Read The Answer