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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
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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
I have looked at Nigella's "Homemade Instant Pancakes" which calls for baking power and baking soda. In her "American Breakfast Pancakes" there is baking power, however there is no baking soda called for. Can you tell me why? Many thanks Craig
Posted by cb2cook. Answered on 20th Jan 2013 at 12.00Read The Answer
I recently bought Nigellissima, and my first venture was the Cappuccino Pavlova. But when I added the expresso powder it made the egg whites turn back to liquid! Is this possible? After four failed attempts made the receipe without the expresso powder and it was fine. I then added a little expresso powder at the very end and again the mixture became softer. Any tips?
Hi Nigella, I've tried to make the Chocolate Paspberry Pavlova from Forever Summer, but its been a disaster! Instead of staying relatively compact on the baking sheet, it spread out to almost fill the baking sheet and burned around the edges. I mixed the whites in my Kitchen Aid mixer and added the sugar a spoonful at a time. The meringue looked stiff and shiny, but I was wondering if I overmixed it and thats why it spread while cooking? Or did I need to mix it for longer? Please help as I'd like to try it again. I actually was making it for a dinner party tonight, but I think now I'll just turn it into an Eton Mess! Looking forward to your help Regards Cheryl
Posted by donnchalane. Answered on 19th Jan 2013 at 12.00Read The Answer
Where I can buy Nigella's "Dean and Deluca Bensdorp Cocoa Powder" in London? In which supermarket does Nigella buy it for the "Chocolate Cherry Trifle" in "Nigella Feasts Crowd Pleasures"? Thank you very, very much!
Posted by Itzenbrink. Answered on 18th Jan 2013 at 12.00Read The Answer
Where can you buy the aniseeds for Nigella's Aniseed Shortbread?
Posted by Carolyn26. Answered on 17th Jan 2013 at 12.00Read The Answer