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I made NIgella's Chocolate Guinness Cake at the weekend but it hardly rose in the oven at all. Should there be baking powder in the recipe as well as the bicarbonate of soda? Still a nice cake but I was just disappointed with the size of it!
Posted by rhumber. Answered on 26th Jul 2013 at 12.00Read The Answer
I have lost the recipe for some chocolate bars made with salted peanuts and Crunchie bars and cannot find it online now. Can you direct me to it please?
Posted by nickgft. Answered on 25th Jul 2013 at 12.00Read The Answer
Please could you tell me whether Nigella's Lemon Meringue Cake recipe uses medium or large eggs? Thank you
Posted by rachelprobertson. Answered on 24th Jul 2013 at 12.00Read The Answer
Hi, I am making Nigella's Chocolate Fudge Cake a a tier for a wedding cake and I am wondering if it is possible to cover this with sugarpaste or would the sugarpaste be to heavy for this cake? It is going to be the middle tier .
Posted by jellser. Answered on 23rd Jul 2013 at 12.00Read The Answer
I have tried the Nutella cake and it tastes very good. All of my family members, especially my son, loved it. But I feel that the cake has not risen well compared to other cakes I have made before. Could you please tell me the reason for it? Thanks in advance!
Posted by rajasree.gopinath. Answered on 22nd Jul 2013 at 12.00Read The Answer
I made Nigella's Nectarine And Blueberry Galette from the Express book. It looked wonderful but sadly the pastry underneath was not cooked. I cooked it some more until the pastry on top was starting to burn but there was still uncooked pastry in the centre underneath. Please can you suggest how I perfect this. Many thanks.
Posted by [email protected] Answered on 21st Jul 2013 at 12.00Read The Answer
Hi, I wanted to try out the Nutella Cheesecake and wanted to know if there is an alternative to using hazelnuts?
Posted by Noellemathew. Answered on 20th Jul 2013 at 12.00Read The Answer
Should Nigella's Baklava be refrigerated? In the supermarket, some seems to be and some not. Online advice is also split. I can't see anything specific that should need refrigerating, except for the little bit of brushed on butter and I don't want the filo to go soft or chewy. I'd like it to keep as long as possible though. I thought I should ask. Thanks.
Posted by MissAsteroidea. Answered on 19th Jul 2013 at 12.00Read The Answer