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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 substitute the icing sugar with caster sugar in Nigella's Nutella Cheesecake? Will it make a difference?
Posted by Radhika83. Answered on 28th Jan 2013 at 12.00Read The Answer
I am trying preserving for the first time. I have marinated whole garlic cloves in olive oil and also feta (in another bottle of course). I am storing in the fridge (it's too hot in Queensland to store in pantry). The oil has solidified. Is this normal and will the oil "return to normal" when I remove it from the fridge. Please help. Cheers, Liz
Posted by Lizzini. Answered on 27th Jan 2013 at 12.00Read The Answer
I was hoping to make individual servings of the Cappuccino Pavlova, similar to those that Nigella served at the Young & Foodish pop-up tea last year. What would the cooking time and temperature be? I'm imagining something with about a 2 inch diameter. Thanks in advance!
Posted by heather_goo. Answered on 26th Jan 2013 at 12.00Read The Answer
I made Nigella's Victoria Sponge and only want to use half of the sponge I've baked for now. Is it possible to freeze the remaining half of the sponge (sans the cream, jam and fruit of course)? Thank you!
Can Nigella's Chocolate Olive Oil cake be frozen? If so, at which stage should it be done and how long does it take to thaw?
Posted by mollycat. Answered on 25th Jan 2013 at 12.00Read The Answer
I am planning to make Nigella's Italian Christmas Pudding cake in late January. I'd like to know which kind of marsala you suggest, dry or sweet?
Posted by pollyy. Answered on 24th Jan 2013 at 12.00Read The Answer
In the series of Nigellissima, Nigella uses a pan which looks like two saucepans which the small one fits into the larger one. It looks like the old fashion pie tins, white with a blue rim round the edge. Can you supply the suppliers name and address please? I searched the web without any luck. Kind Regards, Mandy.
Posted by hockley. Answered on 23rd Jan 2013 at 12.00Read The Answer
Is there a substitue for eggs when making desserts?
What is the substitute for egg in forgotten pudding? Thanks, Janrini.
I wonder if you could help with with a list of egg free cakes, pancakes or any sweet dish. Main courses are easy to find but I find it extremely difficult in finding puddings that don't contain egg. I have a three year old grand daughter who has an extreme allergy to eggs and it seems so unfair that she cannot enjoy the delights of cakes and puddings. Many thanks Zena
Posted by ankitachandak. Answered on 22nd Jan 2013 at 12.00Read The Answer
I am making Nigella's Chocolate Guinness Cake and am not sure how I both line and butter the springform pan? Do I line just the bottom with parchment paper and butter the sides? Or do I line the whole pan and then butter? I have searched through the website but can't seem to find the steps for buttering and lining a springform pan. Thank you!
Posted by kittykat42. Answered on 21st Jan 2013 at 12.00Read The Answer