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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.
Hello! How far ahead can I put the topping on Nigella's Nutella Cake, and can I make the topping beforehand and put it on before serving the cake? Thanks.
Posted by Ally13. Answered on 19th May 2013 at 12.00Read The Answer
Hello, I'm so excited about making Nigella's Caramel Croissant Pudding (Gratin) for a dinner party. I will be doubling the recipe. I was just wondering if I can make this dessert the day before and re-heat it? Thanks, fingers crossed! All best, Diana Adams
Posted by DianaAdams. Answered on 18th May 2013 at 12.00Read The Answer
I saw Nigella do a recipe using orzo pasta, which looks like rice. I have searched everywhere and cannot find the recipe. It looked so tasty, I hope you can help.
Posted by scruffyteddy. Answered on 17th May 2013 at 12.00Read The Answer
I want to make both of the fruit cakes from Nigella Christmas. On the TV show, Nigella used what looked like a reusable silicone liner to line the sides of the pan. Can you tell me what brand this is and where I might find it? I live in the US, and I have only been successful finding the liners for the bottom of pans. I have looked into Bake-O-Glide, but have not been able to find anywhere that will ship it to the US. Any help would be much appreciated!
Posted by Jviles. Answered on 16th May 2013 at 12.00Read The Answer
Hi Nigella, first of all, I am a great fan of yours!. I wanted to ask what is the substitute of white wine in the Cheddar Cheese Risotto, as I cannot buy alcohol in my home state of Gujarat, India.
Posted by rufinashah. Answered on 15th May 2013 at 12.00Read The Answer
I tried this recipe for the first time today but missed out the bicarbonate of soda in error. I thought as it was only half a teaspoon it wouldn't have too much of an effect but the cake didn't rise and it was dense rather than fluffy so it went in the bin! Apart from missing the bicarb I did everything as per the recipe (all ingredients together in the food processor) so does the bicarb make the difference and if so why?
I wanted to make my brother's 21st birthday cake! I found the Old Fashioned Chocolate Cake on Nigella's website. I thought yes, this is exactly what I am looking for! I am just curious why the cake I made is as flat as a pancake? I made it in a moderately small cake tin, followed all the instructions and used all the right measurements. Is it because we have different ingredients here in New Zealand vs. the UK? Or is it because I used baking soda that expired in 2011? I would like to make this recipe again because it is just so simple. Thank you. S.T
Posted by kblackett. Answered on 14th May 2013 at 12.00Read The Answer
When I was making Nigella's Chocolate Orange Mousse I melted the dark chocolate and tried to loosen it with a third of the cream mixture but it just all seized up and went very thick which meant I couldn't fold it into remaining cream mixture. I had left the chocolate to cool first. What could have gone wrong and how do I avoid this next time? Thanks
Posted by Katrina Blake. Answered on 13th May 2013 at 12.00Read The Answer
Hi Nigella Team, I love Nigella's 'Aromatic Spiced Ham' and am reluctant to waste the stock which remains once the ham has finished cooking. Could you recommend any uses/recipes for this leftover, beautiful aromatic stock? Thanks, SLH.
Posted by SLH. Answered on 12th May 2013 at 12.00Read The Answer