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Hi, I have recently made the Sweet and Salty Bars in Nigella's Kitchen book and although they taste amazing, the texture is lacking - a little oily and sticky. I was wondering if this may be a result of the step of combining the butter and chocolate with the golden syrup? In the Kitchen DVD, Nigella's chocolate mixture is smooth whereas mine is separated. Please help as I'd love to make these again! Thank you in advance, Tonia.
When I make the Sweet and Salty Crunch Nut Bars from the Kitchen book, the melted chocolate always goes thick and matt and granular and comes together like dough. I am using a very low heat, and Waitrose own brand good quality milk chocolate together with the butter and syrup The picture in the book looks lovely and glossy! Why is this? Mine does taste good but it doesn't look like the picture. I'm sure this isn't meant to happen. Any advice? Jo.
Posted by tonton94. Answered on 12th Nov 2012 at 12.00Read The Answer
Nigella's Tarragon Chicken recipe in Kitchen calls for freeze-dried tarragon. This is not available in Australia and will be rather hard and expensive to get. Can I substitute regular air dried or fresh tarragon or something else?
Posted by GRaven. Answered on 11th Nov 2012 at 12.00Read The Answer
Last year I saw Nigella make a cake using a tin which was a round shape with peaks. It looked possibly of German origin. It is a Christmas stlye recipe and she dusted it with icing sugar. I would like to buy one but have searched high and low for the mould and can't find it. Can you help?
Posted by pammyinfrance. Answered on 10th Nov 2012 at 12.00Read The Answer
Where can I buy the chocolate pasta used by Nigella on Nigellissima and also the farro barley? I live in Blackpool where specialist shops are extremely limited and an internet search delivered very poor results. Thanks!
After watching Nigellissima on BBC 2 (29th October), I was wondering where I could purchase the chocolate pasta? It sounds scrumptious and I would like to try this out. The local chain supmarkets (Tesco's or Sainsbury) do not sell such items. Thanks, Chowder.
Posted by Kathieblacker. Answered on 9th Nov 2012 at 12.00Read The Answer
Hello! I'm travelling to the U.S. for a close school friend's wedding on New Year's Day at her home. She has asked us not to give gifts but instead to bring a dish (appetizer, side, main, dessert) for after. As I will be staying with a friend, I will have facilities to cook over. I can also bring some Irish ingredients with me. Can you suggest an uncomplicated but at the same time "impressive" dish that I could make and bring, please? Any help you could give would be much, much appreciated! Thanks very much!
Posted by Funlovincook. Answered on 8th Nov 2012 at 12.00Read The Answer
Hi, I am hosting my 40th birthday party in a couple of weeks and I would like to prepare some food ahead of time. Is it possible to make and freeze the Potato Cakes from Nigella Express in advance and then defrost on the day of the party before dressing them with the smoked salmon? Many thanks Siobhan
Posted by shivvy1211. Answered on 7th Nov 2012 at 12.00Read The Answer
Hi there - can I make the Buttermilk Birthday Cake from Domestic Goddess and then freeze the whole thing? I know leftovers can be frozen - but does the whole cake still taste as great if you make it, freeze and then use a month or two later. I have a need for about four birthday cakes in the four weeks before Christmas and if I could make some of them now and then freeze, I would be a saner woman!
Posted by reneemoodie. Answered on 6th Nov 2012 at 12.00Read The Answer
Can you please suggest where I may be able to buy a 22cm savarin tin for Nigella's Yogurt Pot Cake? I can only find ones which are 23cm or 24cm. I am based in the UK. Thank you!
Posted by Mitziebe. Answered on 5th Nov 2012 at 12.00Read The Answer