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I just made the Chocolate Raspberry Pavlova. However it is very cracked, deep cracks, to the point that I wouldn't want to serve it to anyone. It tastes amazing, but doesn't look so good. I have been making individual Chocolate Pavlovas for many years, and regular Pavlovas, without any problems at all. I followed the recipe exactly. Wondering if you could give me any ideas as to why this has happened? I love Nigella's recipes and use many of them. With thanks, Roslyn
Posted by Roslyn Manson. Answered on 3rd Nov 2013 at 12.00Read The Answer
Today I tried out the bagel recipe in How to Be a Domestic Goddess and it worked wonderfully. I was wondering how I could use this basic recipe to make cinnamon raisin, blueberry or Parmesan and dried tomato bagels. Do I just add the extra ingredients once the dough had its first rise or do I have to adjust quantities of the recipe?
Posted by pumkinfan. Answered on 2nd Nov 2013 at 12.00Read The Answer
Can I use fresh pears instead of canned ones for the Chocolate Pear Pudding? If so do I have to partially cook them beforehand?
Posted by Jackiet. Answered on 1st Nov 2013 at 12.00Read The Answer
Hi. I'm looking forward to trying Nigella's Ritzy Chicken Nuggets when my nieces come to stay! Is it possible, though, to cook them in the oven, and if so what temperature? Thanks!
Posted by DPC. Answered on 31st Oct 2013 at 12.00Read The Answer
Can I use the vodka marinade from Nigella's Vodka Marinated Steak for other cuts of meat, eg. lamb, chicken, pork? Thank you Lisa.
Posted by Gin&Tonic;. Answered on 30th Oct 2013 at 12.00Read The Answer
I would like to make an orange and coconut cake and was thinking about using Nigella's basic Victoria Sandwich recipe and adding the flavourings to it. The trouble is I don't know how much orange zest and coconut to use. What would you suggest? I would be most grateful if you could help. Thank you.
Posted by louboo1. Answered on 29th Oct 2013 at 12.00Read The Answer
I live in Australia and sometimes there are certain ingredients that are simply not available. One of them is dry packed black olives - what can be substituted for these in this recipe please?
Posted by milovah. Answered on 28th Oct 2013 at 12.00Read The Answer
This recipe from Nigellissima for Spinach Baked With Ricotta And Nutmeg is for two servings. Would it work for 18 servings? If so, how would you adjust the quantities and what size dish (or dishes) would you bake it in? What worries me is that in a larger quantity it will not set in the middle. Thank you.
Posted by email@example.com. Answered on 27th Oct 2013 at 12.00Read The Answer