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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 would like to know if I can substitute liquorice with chocolate. As in New Delhi, India I cannot find liquorice and would like to make Nigella's Liquorice Pudding
Posted by rakitarajput. Answered on 10th May 2013 at 12.00Read The Answer
I recently tried making the Blonde Mocha Layer Cake but the sponges both sank and then cracked, and the icing did not set properly. I followed the recipe to the letter with the one exception that I used half fat creme fraiche in the icing. What else could have gone wrong? Thanks.
Posted by Debzlou. Answered on 9th May 2013 at 12.00Read The Answer
I made Nigella's Coconut Macaroons today and they came out bone dry with no moisture and collapsed, it was just dried coconut. I used shredded coconut which was very dry itself with no moisture. I cooked them for 16 mins. Please help I am dying to get these to work, as I am spending a fortune on store-bought ones!
Posted by Moiraarmstrong. Answered on 8th May 2013 at 12.00Read The Answer
My husband and I purchased some rare breed ground pork and we have no clue what to make with it. Help!
Posted by M.birnstein. Answered on 7th May 2013 at 12.00Read The Answer
Hi, I wanted to check if any sugar is added to the cream mixture for Nigella's Meringue Gelato Cake, or does the sweetness all come from the meringue?
Posted by mehak. Answered on 6th May 2013 at 12.00Read The Answer
Dear Nigella team, I have a question about celery. In many recipes you need to use a stick of celery. I'm not sure what is meant by this. In Holland you have two types of celery, one is like a herb, small sticks with grean leaves, one is much bigger, it is mainly light green sticks, with a bit of green leaves sometimes. Which one is the one that you need to use in the recipes? Thank you very much!
Posted by Lucy87. Answered on 5th May 2013 at 12.00Read The Answer
I made the Mexican Lasagne from 'Nigella Kitchen'. I followed the ingredients and instructions exactly and unfortunately, I had did not have the results that I expected. The cooked finished lasagne was very watery and my tortillas were just mush (and yes I had drained the black beans and sweetcorn). Please could you explain were I could have gone wrong with this recipe? Should I exclude the 400ml of water from the ingredients?
Posted by Lollie83. Answered on 4th May 2013 at 12.00Read The Answer
Hi, I have made Nigella's Chocolate Meringue Truffle Cake twice. Each time I poured the truffle mixture in, the meringue absorbed all the liquid, became soggy and pretty much disappeared. Is the meringue supposed to do this? Or have I done something wrong? Also the second time I made it the meringue also cracked in the oven - it developed big gashes in it and I could see the base of the pan! Everyone still loved the cake on the both occasions!
Posted by arunabose. Answered on 3rd May 2013 at 12.00Read The Answer