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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 like the look of Nigella's Cheese Fondue recipe but is there an alternative way of making the cheese fondue without having to buy a fondue set ?
Posted by Yoggifood. Answered on 18th Mar 2015 at 12.00Read The Answer
What can I use instead of yogurt/buttermilk to tenderise the chicken for the Ritzy Chicken Nuggets? Your recipe looks great but my daughter is now dairy free. Is there another option?
Posted by ppnz. Answered on 17th Mar 2015 at 12.00Read The Answer
If I want to double the quantity of the Chocolate Meringue Truffle Cake do I just double each the quantities for each of the ingredients?
Posted by Sonali1. Answered on 16th Mar 2015 at 12.00Read The Answer
Hi. I made the Nutella Cheesecake but tried adding a chunk of dark chocolate along with the Nutella mixture. I have used an ounce of butter to melt the chocolate. Will the cheesecake would be fine despite the butter? Should I freeze it overnight?
Posted by Stumadaan. Answered on 15th Mar 2015 at 12.00Read The Answer
Hi, I have made Nigella's Molten Chocolate Baby Cakes many times and they are always a crowd pleaser. One of my friends has recently discovered she has a gluten intolerance and I was wondering, given how little flour is used, if it would be possible to substitute the flour in the recipe for almond meal (and maybe some baking powder)? Thanks, Ash.
Posted by AshH. Answered on 14th Mar 2015 at 12.00Read The Answer
Would Nigella's Salted Caramel sauce be a good sauce to add to buttercream to use as a filling for a sponge cake?
Posted by NannyScott. Answered on 13th Mar 2015 at 12.00Read The Answer
I baked the London Cheesecake as per instructions in a water bath. But even with double wrapping the foil outside the springform pan, some water leaked in and the cheesecake crust was soggy. How can I prevent it from happening again?
Posted by designermamma. Answered on 12th Mar 2015 at 12.00Read The Answer
Dear Nigella, I would like a to make a banana & toffee sandwich cake for my partner's birthday. I was hoping to use the same cake recipe I use for a banana loaf, but I noticed it says to use plain flour whereas other sandwich cakes (such as a victoria sponge) say to use self-raising flour or have added baking powder. Which flour would it be best to use, and should baking powder be added? Thank you in advance for your wisdom! Katie x
Posted by katies286. Answered on 11th Mar 2015 at 12.00Read The Answer