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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.
Can I use Stork Margarine for the base of the Cherry Cheesecake instead of butter? Thanks!
Posted by Suziesuitcase. Answered on 5th Aug 2013 at 12.00Read The Answer
Hi, I am based in London. I watched Nigella make Andy's Fairfield Granola on her show and I have also the book. I'm a huge fan of course! But in the show Nigella holds up this big jar of apple sauce. I went looking for it today at Whole Foods, but the only apple sauce they have is in small jars and it is more for dipping and eating with meats. I think that the big jar that Nigella holds up in the show looks more like the big jars of apple puree. Can I use apple puree for this granola recipe? Is apple puree what I need for this? Thank you so much, Grace.
Posted by Novice1403. Answered on 4th Aug 2013 at 12.00Read The Answer
Malibu is an ingredient in the Caramelized Pineapple with Chocolate Sauce. I'm from the U.S. and not familiar with it, could you let me know what it is? Thank you.
Posted by susielou. Answered on 3rd Aug 2013 at 12.00Read The Answer
I would like to use Nigella's Buttermilk Birthday cake for a Wilton butterfly cake tin for my child's upcoming birthday (am trying to avoid the temptation of purchasing the cake as I have done for all previous birthdays!). The tip sheet for the tin instructs to make one 2-layer cake mix and I am not sure how to convert this for Nigella's receipe (I am a complete novice when it comes to baking!). So will the receipe as it is be equivalant to a 2-layer cake mix? Or do I need to make two lots of the buttermilk birthday cake mix, and then fill the cake tin with the combined mixture? If doubling the contents in this way, does it then need longer cooking time? (the tip sheet for the tin suggests 30-40 min and I assume that is for a non-fan forced oven). Is it better to bake using fan forced or non-fan forced? I was planning on freezing the cake - would this be ok?
Posted by newbaker. Answered on 2nd Aug 2013 at 12.00Read The Answer
In Nigella's Black Cake recipe (P250, Domestic Goddess) it calls for 1/2 bottle each of Madeira & Rum. How large is the bottle? Where I live there are various sizes, especially for rum. Do you mean 750ml bottle for each? It seems like a lot of liquid.
Posted by jxmargetts. Answered on 1st Aug 2013 at 12.00Read The Answer
Hello, my wonderful Goddess (and staff!). I've been searching far and wide here in the States and am utterly at a dead-end when trying to find the slivered pistachios Nigella has used in many recipes (most notably, as the finishing touch on the 1001 Nights Figs with Mascarpone). I can find pistachios in many forms here, but nothing like the bright green shards you used in that episode. I'll be coming to London for a week in early September (on my way to Italy) and wondered if you could provide some shopping ideas as to where I could purchase these whilst I'm in town. Cheers! Chef Mike
Posted by chefmike. Answered on 31st Jul 2013 at 12.00Read The Answer
I recently purchased "Nigellissima" and made the No-Churn Coffee Ice Cream - it was out of this world! My question is can I use the basic recipe and substitute ingredients such as peach, cherries, etc. and if so how do I judge the correct amount of each different fruit flavor? And should I use a liquor such as peach schnapps or cherry liquor to enhance the fruit flavour? Thanks, Joe Todaro
Posted by jtodaro1. Answered on 30th Jul 2013 at 12.00Read The Answer
Hi, I wanted ask whether or not one can use vegetable oil instead of butter in Nigella's Cherry Almond Loaf cake. And if so in how much quantity? Thanks.
Posted by mehak. Answered on 29th Jul 2013 at 12.00Read The Answer