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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.
Please can you tell me how long I need to leave the melted chocolate mixture to cool before adding the whipped cream when making the Instant Chocolate Mousse from Nigella Express? Thank you.
Posted by Narusha. Answered on 5th Apr 2012 at 12.00Read The Answer
I saw Nigella making the Chicken, Bacon and Mushroom Pies during one of her TV shows and Nigella used a chicken stock concentrate from a bottle. Could you please give a recommended brand name for this so it can be ordered online? I can't find anything like this in my supermarket, but if it's British I may be able to find it on one of the UK grocery sites. Thanks!
Posted by Wheatie1. Answered on 4th Apr 2012 at 12.00Read The Answer
Hi Nigella and Team! I love hot cross buns but now that I don't live in the UK I am having difficultly finding any to buy. Are they easy to make at home?
Posted by CMS. Answered on 3rd Apr 2012 at 3.00Read The Answer
I was wondering if you could help me with the quantities of minced beef, tinned tomatoes, onions, etc. I would need to make enough chilli con carne (with jacket potatoes rather than with rice so should need slightly smaller portions) for 40 people?
Posted by SarahShuttleworth. Answered on 2nd Apr 2012 at 12.00Read The Answer
I've tried the Crustless Pizza recipe from Kitchen (p26) a few times now, and each time it has stuck to the dish. I am using a tarte tatin dish and greasing it very thoroughly. Is there anything I can do to stop this happening or is it just the nature of the dish? It tastes great anyway, just looks a bit messy when trying to dish it up!
Posted by jojoscot. Answered on 1st Apr 2012 at 12.00Read The Answer
Can you please give a recipe for making basic fondant at home? I saw a lot of recipes in many sites but I am still unable to make it correctly. I live in India and ready made fondant is unavailable too. Also can you tell me the correct procedure to add color to the fondant. Thank you.
Posted by deepshika. Answered on 31st Mar 2012 at 12.00Read The Answer
I absolutely love garlic, but recipes state many ways in which to prepare it: chopped, finely chopped, sliced, smashed etc. WHY? Is it to impart more flavour or texture ?
Posted by Jetski. Answered on 30th Mar 2012 at 12.00Read The Answer
Dear Nigella and team, I`ve been trying to find cake and cookie recipes using wholemeal (whole wheat) flour instead of plain (all-purpose) flour to make it more healthy. Can you please suggest some recipes. Also, can I use olive oil instead of butter or regular vegetable oil in cakes? Thank you!
Posted by SamreenH. Answered on 29th Mar 2012 at 12.00Read The Answer