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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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Hello, my name is Nadine and I am on a gluten free and dairy free diet. I would really like to make the Baked Egg Custard from Kitchen (p260) - it looks like the one my Nana made for me as a child. The recipe says to use full-fat milk and I am wondering if soya milk will work? Should I add soya cream? I do hope you can help with this. Many thanks Nadine
Hello Nigella, I am a huge fan of your baking recipes. Just a small issue - I am pure vegetarian so do not eat even egg. Can you give me some alternative for egg in cakes, cookies and any recipe that contains egg? I know you can use flax seeds but do not know how and what amount to use. Also do you have other suggestions? Munmun
Posted by mother nadine. Answered on 15th Jan 2012 at 12.00Read The Answer
I've had some gochujang paste in the fridge for a couple of months now. Should I throw it out or can I keep cooking with it? The packaging is not in English so I have no idea what it says!
Posted by CyclingCook. Answered on 14th Jan 2012 at 12.00Read The Answer
Hi Team NIgella, I tried your recipe for the Nutella Cheesecake (on the website) but found that it didn't set even after storing in the fridge overnight! I had to turn it into a chocolate and hazelnut mousse by scooping it into a serving dish. Any clue what happened or is this normal for this recipe? Thanks, Margo Donaldson.
Posted by mfd1971. Answered on 13th Jan 2012 at 12.00Read The Answer