You never know, your query may have been answered already.
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.
What brand of Sweetened Chestnut Cream does Nigella use for her Chestnut Chocolate Pots in Nigella Christmas? I have been searching and have found many different sweetened chestnut products all with slightly different names. Clement Faugier has two; one called creme de marron and one called chestnut spread. Roland has one called chestnut cream. Any help you can offer would be great. I want to make sure I am buying the right product before I order online. Thanks!
Posted by jtviles. Answered on 5th Jul 2012 at 12.00Read The Answer
Hi, I am from Australia and I had thought that I could use dark chocolate for recipes using bittersweet chocolate. However today I saw Nigella use both! Please tell me what the Australian equivalent to bittersweet is? Thank you!
Hello, what is a semisweet chocolate? Do I have to find "semisweet chocolate" written on the pack or is it a dark chocolate with 60% cocoa? Thank you, Tavolla
Posted by shimmer60. Answered on 4th Jul 2012 at 12.00Read The Answer
Hello Nigella Team, I would really like to make Nigella's No Fuss Fruit Tart from Kitchen but the recipe states a 10-inch loose bottomed tart pan with sides that are 2 inches deep. My problem is that I cannot find pans that are that deep, the norm seems to be just over 1 inch deep. Would that still work in the recipe? If not could you please tell me where Nigella purchased her pan? Thank you
Posted by Nicki123. Answered on 3rd Jul 2012 at 12.00Read The Answer
I'm allergic to eggs. Can you tell what can be the best substitutes for them, especially in desserts?
Posted by Phqwerty. Answered on 2nd Jul 2012 at 12.00Read The Answer
Hi, every time I make my buttercream to ice my cupcakes the colouring will not blend properly. The colour always appears with the 'butter' showing through. I'm using Wilton icing colouring paste. Yellow appears to blend fine, but rose pink or royal blue always appear streaky. Every time I've tried this I get the same results, I try blending it more/less but to no avail. Any tips would be handy. Thank you.
Posted by Johnturl. Answered on 1st Jul 2012 at 12.00Read The Answer
I really want to make the Slut-Red Raspberries In Chardonnay Jelly recipe from Forever Summer, but I'm having a hard time finding gelatin sheets. Is there an equivalent amount of powdered gelatin that will produce the same results?
Posted by MattCooper. Answered on 30th Jun 2012 at 12.00Read The Answer
Hi Nigella & Co, I've seen an episode of Nigella Express countless times where Nigella cooks cocktail sausages with honey, soy sauce and sesame oil. My question is where can I find the delightful colourful cocktail sticks used to serve the sausages. I've looked almost everywhere!
Posted by JessH. Answered on 29th Jun 2012 at 12.00Read The Answer
Hi! The other day I made a coconut cake used called for coconut milk and brown sugar. I substituted the brown sugar with demerera sugar and followed the recipe accordingly. It all came out well but for the fact that it became too crumbly. The cake was too brittle even when cooled and cut. I was wondering what could cause this? Thank you.
Posted by Kaajal. Answered on 28th Jun 2012 at 12.00Read The Answer