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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.
Many recipes call for covering a pan with foil before placing in the oven. Is this better than using the pan's lid, assuming it has one?
Posted by suzylightning. Answered on 14th Oct 2014 at 12.00Read The Answer
Is it possible to freeze the Quadruple Chocolate Loaf Cake?
Posted by riciclesrit. Answered on 13th Oct 2014 at 12.00Read The Answer
Hello, The ingredient list for Nigella's Totally Chocolate Choc Chip Cookies and some of her other recipes includes dark chocolate of a minimum of 70% cocoa solids. Am I able to use the dark chocolate that is found in the candy section of supermarkets? Some brands like Lindt do produce dark chocolate with 70% and above cocoa solids, but they are found in the candy section of the supermarket. Or do I have to purchase a "baking" chocolate like Valrhona? Thanks so much! Michelle
Posted by sugarcookie82. Answered on 12th Oct 2014 at 12.00Read The Answer
Can I substitue the dark chocolate with white chocolate in Nigella's Instant Chocolate Mousse?
Posted by carp65. Answered on 11th Oct 2014 at 12.00Read The Answer
When making the chocolate version of Nigella's Banana Bread, are the chocolate chips a substitute for the chopped walnuts or in addition to?
Posted by PedW. Answered on 10th Oct 2014 at 12.00Read The Answer
Hi, I would like to make Nigella's Sicilian Pasta With Tomatoes, Garlic and Almonds and I am struggling to find golden sultanas anywhere. Do you have any recommendations as to where I will be able to find these? Many thanks, Jacob
Posted by Jacob Collins01. Answered on 9th Oct 2014 at 12.00Read The Answer
Hi, can the Instant Chocolate Mousse be made into a tart using a biscuit base? Thank you.
Posted by Mrsbuble. Answered on 8th Oct 2014 at 12.00Read The Answer
Hello, I have always been confused with what kind of baking tin to use for cakes, pastries and breads. Does it make any difference whether you use non stick, silicone, or aluminium ones? if so please can you put me on the right track so I know in future. I was wondering if say a dark non stick baking tray would make my pastry darker on the bottom rather than a light aluminium one? I look forward to hearing from you. Many thanks Judy
Posted by boggis772. Answered on 7th Oct 2014 at 12.00Read The Answer