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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.
Where in the United States can I find preserved lemons? I would like to make some Moroccan dishes but need preserved lemons. I live in California
Posted by scolovos. Answered on 1st Aug 2012 at 12.00Read The Answer
Hi Team! I watched Nigella make a very simple pasta dish and it looked great and I am keen to make it. She roasted a chicken then tore the flesh off and used the cooking juices with some added ingredients to toss with cooked pasta. Where can I get the recipe? Many thanks. Norm
Posted by Wairua. Answered on 31st Jul 2012 at 12.00Read The Answer
I have tried Nigella's Pavlova recipe two times but every time I make it it is pretty flat after baking. The centre is marshmallowy but the top doesn't go crisp. I use the exact measurements though I use distilled vinegar as wine vinegar isn't availabe here, is that the problem? Also I live in a hot country, could this have caused the problem? Please help!
Posted by appy23. Answered on 30th Jul 2012 at 12.00Read The Answer
I'd like to know what, in your opinion, is the best type of chopping board for regular kitchen use? I use a pyrex board for raw chicken and fish, but for literally everything else, I use a wooden board. I've had the same one for about four years - it's a really solid block and I use it all the time. Lots of people have told me that wooden boards are very unhygienic, but I always give it a good scrub in really hot water after use and leave it to dry naturally. It's the best board I've ever had and I really don't want to get rid of it in favor of one of those awful plastic boards. I'd be grateful for your advice please - thanks!
Posted by SherrieB. Answered on 29th Jul 2012 at 12.00Read The Answer
Hi, I made Nigella's Flourless Chocolate Lime Cake from Kitchen and when I took it out of the oven, it seemed like all the eggs had sunk to the bottom! There was a sort of omelette on the bottom of the cake. I thought that perhaps I had not beaten the eggs enough, but I've seen recipes that say just to mix them in without beating them, so I'm not sure that's it. It was my first time making a flourless cake. Thanks for your help.
Posted by NicolaCan. Answered on 28th Jul 2012 at 12.00Read The Answer
Hi! I have just made the chocolate and lime cheesecake from Nigella Bites, and as lovely as it is we do not think we will get through it all – can it be frozen in the same way as the Peanut Butter Cheesecake from Kitchen (also a big success!)? Thanks
Posted by Sue20. Answered on 27th Jul 2012 at 12.00Read The Answer
I love the sound of the meatballs in Nigella's book How To Eat, but the recipe calls for a mixture of beef and pork. I can't eat pork so what do you suggest as an alternative? Thank you!
Posted by bidarlah. Answered on 27th Jul 2012 at 12.00Read The Answer
I made Nigella's Chocolate Chocolate Chip Muffins from Feast and the recipe and the muffins are lovely, but why do my chocolate chips sink to the bottom of the muffins?
Posted by michael66. Answered on 26th Jul 2012 at 12.00Read The Answer