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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 made Nigella's Old Fashioned Chocolate Cake but the icing turned out to be grainy. I added a little water but nothing happened. I even mixed it properly but its grainy texture remained
Posted by sanah. Answered on 12th Jul 2013 at 10.00Read The Answer
I'm thinking about making a Chocolate And Raspberry Pavlova for a dessert but I need to leave the house for a couple of hours and I will need to serve the pavlova quite soon after my return. If I make the pavlova before I leave would it be possible to leave the pavlova in the oven until I get back? My father said it would be best to turn off the oven when I go out but would it be possible to keep it in the oven with the oven switched off until I return?
Posted by bakergirl999. Answered on 11th Jul 2013 at 12.00Read The Answer
I made Nigella's No-Fuss Fruit Tart following the recipe but the base did not stick togethere, it crumbled it was dry. What happened?
Posted by kathleenmary. Answered on 10th Jul 2013 at 10.00Read The Answer
I was rewatching an episode of Kitchen and was wondering where Nigella sourced the round roasting pan she used to cook the Roast Dug Legs with Potatoes? (It was also used for her fabulous looking Toad in the Hole). I haven't been able to find a similar round pan that is useable on both the hob and in the oven. Thanks, Liz
Posted by Lizanngray. Answered on 9th Jul 2013 at 12.00Read The Answer
I want to make Nigella's Anglo Italian Trifle but I just wondered if the amaretti biscuits will actually go soft or will they stay crunchy? Thanks.
Posted by kk78. Answered on 8th Jul 2013 at 12.00Read The Answer
I had some muscovado sugar which turned hard. I have managed to moisten the sugar using a damp cloth over a basin, but how do I store it and also keep it moist?
Posted by [email protected] Answered on 7th Jul 2013 at 12.00Read The Answer
Hi! I saw Nigella making the Yogurt Pot Cake on the Nigellissima show and it looked very easy. My query is do you use all purpose flour besides cornflour in the cake? Regards Connoisuer
Posted by Connoiseur. Answered on 6th Jul 2013 at 12.00Read The Answer
Hi! Every time I try to make a creme catalan or creme brulee the cream ends up tasting like sweet scrambled eggs and I have to throw the lot out. What am I doing wrong??
Posted by Wildsparkle. Answered on 5th Jul 2013 at 12.00Read The Answer