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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
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Hello Nigella Team! Nigella recommends dry marsala as a substitute for red wine in her book Kitchen. Several recipes use amontillado sherry. In Nigellissima, red vermouth is often used. Are any of these interchangeable? I have a tiny kitchen, what would you recommend if I could only buy one? Thanks!
Posted by milkbackwards. Answered on 23rd Aug 2013 at 12.00Read The Answer
Hi Help please. I have been asked to make a christening cake fully decorated with fondant icing, decorations etc. The only problem is that they want a chocolate sponge and I'm worried it won't be dense enough to take the icing etc. Any suggestions please?
Posted by Lalande123. Answered on 22nd Aug 2013 at 12.00Read The Answer
Hi Team Nigella! I switched on to the Food Channel and Nigella was finishing preparing a chocolate pudding, I only remembered two ingredients - chocolate and fresh cream. I can't remember the other two ingredients but can you help?
Posted by margaretmadharani. Answered on 21st Aug 2013 at 12.00Read The Answer
My friend is lives in France and can't find Trex in the supermarket. I can't think of an equivalent French product. Do you have any suggestions?
Posted by [email protected] Answered on 20th Aug 2013 at 12.00Read The Answer
Hi Team Nigella, I have a query on pork chops as I am finding them difficult to cook. Every time I cook them, they become very dry and tough. Which is the ideal cooking method for pork chops - pan or oven? And for how long?Many thanks. With regards, Vijay Mahendra
Posted by vijaymahendra. Answered on 19th Aug 2013 at 12.00Read The Answer
If I don't cut Nigella's Chocolate Fudge Cake and leave it in the fridge how long will it stay fresh?
Posted by [email protected] Answered on 18th Aug 2013 at 12.00Read The Answer
I love the Mirin Glazed Salmon and wonderd if you have any idea for other kind of fish to use in this recipe?
Posted by ronitkoppel. Answered on 17th Aug 2013 at 12.00Read The Answer
Can the Mexican Lasagne be frozen? If so, is it best to freeze it before it is cooked or after?
Posted by Clare Sinclair. Answered on 16th Aug 2013 at 12.00Read The Answer