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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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Hello Nigella team! My name is Nathaly, I'm from Brasil. Recently I was given as a gift the book "How to be a domestic goddess" and I decided to do the Passionfruit Curd. When I prepared this recipe, I found it too acid. I remembered that here we have two tipes of this fruit: one called "acid passionfruit" and other "sweet passionfruit". The first one is commonly used to prepare juices, and the other one to eat the fruit in natura. I would like to know which one Nigella recommend to use in her recipe. Thank you!
Posted by Nathaly. Answered on 15th Jan 2011 at 12.00Read The Answer
My query refers to the Birthday Cake in Nigella's How to Eat. The consistency of the ganache when I make it is very thick and not pourable as described in the book and thus the finish of my cake is not flawless and shiny. Do you have any advice?
Posted by chimothy. Answered on 14th Jan 2011 at 12.00Read The Answer
I have recently moved to the UK and have always made all my recipes using American double acting baking powder with great results. I have tried the same recipes here using the regular baking powder from the supermarkets, however the results werenâ€™t that great. Can you advise how to substitute UK baking powder in my recipes?
Posted by jofin. Answered on 13th Jan 2011 at 12.00Read The Answer