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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've been making Nigella's New Orleans Coleslaw quite a lot recently in individual portions and just wondered how long it would keep in the fridge if I made a big bowl at the weekend? Thanks Steph
Posted by Stephanie2011. Answered on 25th Mar 2013 at 12.00Read The Answer
Dear Nigella Team, the recipe for Norwegian Cinnamon Buns in Nigella's book Domestic Goddess mentions just flour. Which flour am I supposed to use-plain flour or bread flour? Thanks, Deepti.
Posted by deeptisharma. Answered on 24th Mar 2013 at 12.00Read The Answer
Hi, I'd love to make Nigella's Orange And Blackberry Trifle, but I don't want my three-and a half-year old child having Cointreau. What can I substitute? Thank you, Sharon
Posted by nycmom. Answered on 23rd Mar 2013 at 12.00Read The Answer
Hi, I would like to make the Chocolate-Cherry Cupcakes from Nigella's "How to be a Domestic Goddess" book but I would like to make it as one big cake. If I did do this what size cake tin should I use? How long should I cook it for? What temperature should I cook it at? Thank you.
Posted by HelgaHabibi. Answered on 22nd Mar 2013 at 12.00Read The Answer
Can self-raising flour be used instead of plain flour in Nigella's Old Fashioned Chocolate Cake recipe? Also does it have to be 'unsalted' butter for this recipe?
Posted by Nana Val. Answered on 21st Mar 2013 at 12.00Read The Answer
Hi. I am going to try to cook Nigella's Crispy Duck recipe but I'm using just a crown rather than a whole duck. How long will it take to cook? I imagine it would be less?
Posted by Elvis!. Answered on 20th Mar 2013 at 12.00Read The Answer
Hi Nigella, I would like to know if it is necessary to add gelatin to no-bake cheesecakes? Previously the no-bake cheesecake that I made was not firm and solid, it became very sloppy although I had placed it in the fridge for some time. Is adding gelatine the solution, or are there other ways to overcome this?
Posted by LSswarna. Answered on 19th Mar 2013 at 12.00Read The Answer
Nigella's recipe for Chocolate Pistachio Fudge uses condensed milk as an ingredient. In Australia, we have both sweetened condensed milk and evaporated milk. Do you mean the former? I used sweetened condensed milk and the recipe was terrific but I don't know if I've unintentionally improvised or used the correct ingredient?
Posted by Pru. Answered on 18th Mar 2013 at 12.00Read The Answer