You never know, your query may have been answered already.
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.
The intructions for Nigella's Clementine Cake suggest that the cooked clementines are given a "quick blitz in a food processor (or by hand of course)". How does that work by hand?
Posted by varyam. Answered on 21st Jan 2015 at 12.00Read The Answer
In most cheesecake recipes I have read the butter is melted for the crumb base. In NIgella's Nutella Cheesecake recipe it lists softened butter. Does this mean the butter is softened as if making a cake mixture?
Posted by fuschia. Answered on 20th Jan 2015 at 12.00Read The Answer
Hi, I (and anyone I bake it for) absolutly love the Nigella Chocolate Fudge Cake but when I bake it I always get a 'muffin top' look to the cake. The cake goes in at the sides and then has a domed top. I line the tins with parchment and the cake does not rise above the top of the tin or the parchment. Am I doing something wrong? Or what could be the problem? Please help because I love the flavour of the cake but the look makes it a bit difficult. Many thanks, Lisa
Posted by lisacarleton. Answered on 19th Jan 2015 at 12.00Read The Answer
Hi, In one episode of Nigella's TV programme (I think Nigella Bites) I remember Nigella showing us that she always keeps a supply of breadcrumbs stashed in the deep freeze. I was just wondering if the breadcrumbs need to be defrosted before using - I'm fairly sure she said they didn't but I'm finding that they never really crisp up properly if you cook them from frozen (either in a pan or for crumbing meat). The moisture seems to make them go a bit soggy and/or burn fairly quickly in the former case. Any help or information would be much appreciated. Thanks!
Posted by LolaFontaine. Answered on 18th Jan 2015 at 12.00Read The Answer
Why does the recipe for Nigella's Yogurt Pot Cake on the website differ from the Nigellisima episode where it's featured? The Nigellisima episode calls for corn starch, but no flour. Is it the same without flour? I tried to make it but took a chance and substituted cake flour instead of cornstarch and all-purpose flour, but it was way too floury and heavy/dense. I'm going to try to remake it with half the amount of cake flour, but was just wondering about the discrepancy between the printed version and what was demonstrated on the show.
Posted by smushface. Answered on 17th Jan 2015 at 12.00Read The Answer
Hi! I have few questions on making Nigella's Chocolate Chip Cookies and I was wondering if you can help? 1. Why is there no salt in the cookies? 2. Can I chill the dough? 3. Is it better to chill the dough or not? Thank you!
Posted by A.R . Answered on 16th Jan 2015 at 12.00Read The Answer
Any idea how long the Vanilla Fudge will last in sterilised air tight glass jars? I was hoping to gift some as it made so much! Thank you x
FI was making the Vanilla Fudge and followed the recipe, gently boiled mixture for 30mins but it still had not reached the stage of setting into a soft ball when I dropped some mixture in cold water. Please can you help? Moonshine60
Posted by lou29. Answered on 15th Jan 2015 at 12.00Read The Answer
I am going to make Nigella's Victoria Sponge recipe (I am in the U.S.). The recipe calls for "self-rising cake flour", which I could not find. How can I make regular cake flour into self-rising cake flour? Thank you!
Posted by JesC. Answered on 14th Jan 2015 at 12.00Read The Answer