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!

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

• A weekend without kitchen kit

  Dear Team Nigella, I'm going on a weekend trip to a vacation cottage that has a full kitchen, but as I understand it, no pots/pans/cups/knives/etc - a totally unfurnished kitchen! Unfortunately there's no outdoor grill either as it's in a snowy winter destination. There's 6 of us total going, and I'm going to make a dinner for everyone but I'm at a loss of what kind of recipes should be attempted with very little equipment - I'm going to have to travel light. I will be stopping at their local market so I should be able to pick up disposable plates, utensils, etc. Thanks for your help!!

  Posted by TellJeremy. Answered on 27th Jan 2011 at 12.00

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• Guinness gingerbread problem (using baking powder)

  Made Guinness gingerbread more than once but I've given up now, each time thinking it would turn out ok. The only thing I did differently is use baking powder instead of bicarbonate of soda (all I had!), but it always turned out as flat as a pancake, and uncooked inside. What am I doing wrong??

  Posted by mena17. Answered on 26th Jan 2011 at 12.00

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• No churn ice creams (& non dairy possibility)

  My two girlfriends and I tried the two no- churn ice cream recipes over New Years. We had a slight problem - for the margarita recipe, my girlfriend hadn't read your recipe correctly, and she whipped the cream FIRST -without the liquers and lime juice - she added them to the whipped cream - did a quick final whip - then into the freezer! Well, YUMMO! Such decadence was intoxicating - our husbands thought we were marvelous! BUT, we also followed your Pina Colada recipe exactly - and with the malibu and juice, the cream WOULD NOT THICKEN! We froze it anyway, but it wasn't the same texture as the margarita one? It still was a GORGEOUS silken texture on our tongues,, but was a very icy type consistency... You have opened our thoughts to LOTS of variations on this basic recipe - so THANK YOU from the bottom of our stomachs! TrishE

  Is there any way I could make the no churn ice cream using a dairy free equivalent? Kerra

  Posted by TrishE. Answered on 25th Jan 2011 at 12.00

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