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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.
I would like to try making Nigella's Pineapple Upside Down Cake. I don't own a food processor - can I use a wooden spoon or an electric hand mixer?
Posted by Sahar. Answered on 1st Sep 2012 at 12.00Read The Answer
I was wondering where I can buy the 30x20x5cm foil trays often mentioned in Kitchen? All the ones I have found are too wide and shallow. Thanks!
Posted by Kudzi. Answered on 31st Aug 2012 at 12.00Read The Answer
The recipe in Nigella's Christmas book (p166) does not indicate at what temperature the Roasted Stuffed Pumpkin should be cooked. Also, if using a smaller pumpkin should I cook it for less time? Thanks!
Posted by chants300. Answered on 30th Aug 2012 at 12.00Read The Answer
Hello Team Nigella! Do you think it would be possible to make a mint jelly in the same way that Chilli Jam is made? We have a glut of mint, and the chilli jam is a great success and very simple to make. Anne
Posted by annespendiff. Answered on 29th Aug 2012 at 12.00Read The Answer
I saw Nigella make a no-churn ice cream on TV the other day the other day - she called it Semifreddo ice cream. It was made with cream and eggs and honey. I cannot seem to find the recipe any more. Please help! It looked so good that I want to try making it. Thanks, Jyoti
Posted by jkhullar. Answered on 28th Aug 2012 at 12.00Read The Answer
Hello! A number of delicious-sounding Nigella muffin recipes require runny yogurt (e.g. the Apple Cinnamon Muffins in Kitchen). I am lactose intolerant so I was wondering if I could make the muffins with soya yogurt instead? Do you think it would work? Thanks!
Posted by alecud. Answered on 27th Aug 2012 at 12.00Read The Answer
My friend who lives in the Midwest kindly sent me the recipe she uses for making Scotharoos, an American peanut-butter variant of Rice Krispie treats. I love them but I can't replicate the suggested topping, which is made by melting equal quantities of butterscotch chips and chocolate chips together. I can't get the butterscotch chips to melt before the chocolate seizes. I've tried a double boiler and also taking it very slowly in a saucepan. Unfortunately I don't currently have a microwave, which is what my friend uses. Please can you advise me on the best method? Would a different brand of butterscotch chips help? Many thanks!
Posted by deborah. Answered on 26th Aug 2012 at 12.00Read The Answer
In several of Nigella's recipes she makes use of rhubarb. I grew up in the North of England, so we enjoyed rhubarb in crumbles, stewed, in pies and more. But my husband absolutely hates it. He won't eat it in anything, even if disguised within a fruit crumble or fool. Do you have any suggestions for a substitution veggie/fruit which may have similar texture or qualities?
Posted by TinaMarie. Answered on 25th Aug 2012 at 12.00Read The Answer