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I have made Nigella's Macaroni Cheese from Express on several occasions but I'm certain I must be doing something wrong. After the suggested cooking time the outside edges have set and become quiche like and the centre of the dish is not set at all. I presume from the description the sauce is supposed to remain creamy. On my last attempt I gave the whole dish a stir after cooking hoping to get a more uniform texture but I just ended up with something resembling scrambled egg. I love the quickness of this and I am desperate for this to work. Please help!
Hi Nigella team! My question refers to the nutmeg in the Macaroni Cheese. I bought ground nutmeg and was wondering how much of it do I put into the cheese and egg mixture? Thank you!
Posted by midwichcuckoo. Answered on 17th Feb 2015 at 12.00Read The Answer
After making the Dense Chocolate Loaf cake a few times, for some reason, I am not getting the sugary crust that I once did. Do you have any suggestions? Thanks!
Posted by meafromla. Answered on 16th Feb 2015 at 12.00Read The Answer
I'm afraid the Slow Roast Pork Belly didn't work for me. I followed it to the letter, including cooking time and oven temperature and the pork was far too overcooked - inedible and very disappointing
Posted by jo1966. Answered on 15th Feb 2015 at 12.00Read The Answer
I've always made your recipes and all of it turns out great. But I made the Chocolate Cherry Cupcakes and the tops cracked a lot, and it doesn't look much like a cupcake at all. But taste wise is very good.
Posted by Shina_zaid. Answered on 14th Feb 2015 at 12.00Read The Answer
I would like to make the Cappucino Pavlova with the Two Chicks liquid eggs, as Nigella mentioned in the recipe. How much of the contents is equal to one egg white please? Thanks Rachel.
We made the Mini Pavlovas but unfortunately did not get on very well. The meringues are very flat and stuck together on the tray. They taste nice but as they're stuck to the greaseproof paper, we can't really use them at all.
Posted by Racheldm. Answered on 13th Feb 2015 at 12.00Read The Answer
Hi, I would like to know how long the Bitter Orange Ice Cream will keep in the freezer? I have just found the Seville oranges in the greengrocers and I would like to serve it in a month's time. I know Nigella says you can zest and juice the oranges and freeze (or freeze the oranges whole?) but do you defrost this before making the ice cream and is it inferior to making the ice cream with the fresh oranges?
Posted by Jimmymum. Answered on 12th Feb 2015 at 12.00Read The Answer
Hi, my springform pan is only 8 inches while the Nutella Cake specifies a 9-inch pan. If I use the 8-inch pan, how should I adjust the cooking time?
Posted by gilmorj3. Answered on 11th Feb 2015 at 12.00Read The Answer
I don't see anything named 'white beans' in my shop so for the White Bean Mash do I use cannellini beans or butter beans? Thanks for your help.
Posted by janepriday. Answered on 10th Feb 2015 at 12.00Read The Answer