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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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I made the Chocolate Fudge Cake last night. It tastes amazing! I left the cake in the kitchen on the cake stand last night. Just wondered if I should put it in fridge or is it ok to let it stand in kitchen? Thanks!
Posted by GeraldineBaby. Answered on 16th Jul 2014 at 12.00Read The Answer
Marshmallows aren't easily available in india so is there aything I can use in place of marshmallows while making Nigella's Instant Chocolate Mousse? Thanks.
Posted by priya2830. Answered on 15th Jul 2014 at 12.00Read The Answer
Hi. I tried making the Tiramisini. When I used a hand mixer to blend the mascarpone and honey, the mascarpone broke into little curdled bits instead of a smooth mixture. Adding the marsala didn't help. It tasted okay but the texture was like cottage cheese and not very pleasing. Did I know mix it long enough? (I mixed it for a while after adding Marsala to no avail.) I thought the mascarpone was room temperature but maybe it was still a little too cold? How long can you safely leave it out of the fridge? Thanks for any advice you might have.
Posted by DJDeeJay. Answered on 14th Jul 2014 at 12.00Read The Answer
So frustrated. I have tried The Instant Chocolate Mousse recipe twice now and each time the chocolate has split. I used 85% chocolate, large marshmallows, which I painstakingly cut into very tiny pieces (having used the butter to coat the scissors to prevent sticking), a tiny flame, but no success. What's the secret folks? I'm an experienced cook, so feel really gutted. Maybe I should melt the mallows with the water first and add the chocolate after? Use a bain marie rather than direct heat? Use 70% cocoa instead? Any advice greatly received.
Posted by Nella21. Answered on 13th Jul 2014 at 12.00Read The Answer
Hello there, I'm thrilled to be a member of the Nigella.com web site. I was intrigued by the dressing (salad cream) used for the Old Fashioned Tomato Salad. I made the recipe but wonder if I cooked it too long or if the vinegar soured my mixture? When the milk mixture was thickish and almost bubbling, I poured in vinegar as directed and the beaten egg and cooked until just below the bubble (my culinary school training maybe kicking in, not wanting to let this bubble for fear of scrambling the egg). I did have bits of cooked egg or curdled milk. So I strained it and it still tastes lovely, but might has a slight grainy texture to it. Should I have boiled the milk mixture to properly cook the flour? Should the mixture boil after adding the vinegar and egg? Should I have lumpy bits? Advice? Suggestions? Thanks in advance. Sean
Posted by sprboston. Answered on 12th Jul 2014 at 12.00Read The Answer
I have no idea what a Swiss roll tin is or what it looks like or how to substitute for it. Help! Eileen.
Posted by fragrantcloud. Answered on 11th Jul 2014 at 12.00Read The Answer
How long will the Waffle Batter keep in the fridge for?
Posted by marisa_24. Answered on 10th Jul 2014 at 10.00Read The Answer
Can your macaroni cheese recipe made with evaporated milk be frozen? If yes, at what stage? Thanks.
Posted by GSharpe. Answered on 9th Jul 2014 at 12.00Read The Answer