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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.
Hi, I love Nigella's recipes but when it comes to cake, scone and other baking recipes bicarbonate of soda is sometimes used. My family and I don't like the taste of bicarbonate of soda and we can always taste it when it's been used in baked goodies. Can I subsitut bicarbonate of soda with baking powder? If yes, is the same amount of baking powder used as bicarb. or is a different quantity needed? If baking powder can't be used what can I use instead please? Thank you. Liz.
Posted by fruitcakefox. Answered on 2nd Jun 2012 at 12.00Read The Answer
Hello, I've bought 3 of Nigella's books in Italy (English version), but it's so confusing and difficult to convert "cups and tablespoons" into grams. Online there are many tables of conversions but they are all different. Could you tell me please, where I can find the conversion table of Nigellas' recepies? Thank you so much in advance! Anna Vyazovska (from Milan).
I've wanted the Domestic Goddess book for years and have finally treated myself to it, but I've ended up with a book using strange measurements (to me) and confectioner's sugar etc. I don't understand any of it and don't know how to convert it. Please please help. Love, Ida xxx
Posted by vyaza5. Answered on 1st Jun 2012 at 12.00Read The Answer
Hi Nigella & Team, I need a new stand mixer. I am a very keen baker and cook and my family has had a Kenwood stand mixer since I was little. I'm 18 in July and it needs replacing so I would like to get one for my birthday. I was just wondering what type Nigella uses? Thank you from New Zealand. p.s Nigella you're fabulous, keep up the great work!
Posted by NZBlonde. Answered on 31st May 2012 at 12.00Read The Answer
I tried following your recipe for Pasta Alla Genovese on the website - both the pasta (with potatos and beans) and the pesto sauce. However, the pesto sauce had a terribly strong odour and taste of basil. Was wondering how to correct that and where I went wrong. Any tips? Thanks.
Posted by tuffkins20. Answered on 30th May 2012 at 12.00Read The Answer
I have baked many of Nigella's recipes but I am wondering why she favours plain flour plus baking powder as opposed to using self-raising flour? It is a question I have pondered over for some time!
Posted by anit. Answered on 29th May 2012 at 12.00Read The Answer
Nigella uses a metal roasting pan to make the Roasted Seafood recipe in Kitchen. The pan is rectangular and has rounded corners. Could you let me know who makes it? It is quite lovely and I have pan envy! Thank you, Kelly Walsh
Posted by Kellykyle. Answered on 28th May 2012 at 12.00Read The Answer
Dear Nigella team, I am thinking of making Nigella's Chocolate Fruit Cake from Christmas, but is their any subsitue for the ground almonds or should I just use extra flour? My sister is allergic to nuts. Thanks, Jack.
Posted by jack2k6. Answered on 27th May 2012 at 12.00Read The Answer
Which cocoa powder do you recommend for the Devil's Food Cake? Also I want to make a 14'' square by 4'' high cake using Nigella's recipe,how much do you reckon I will need to achieve this? Thanks for your time.
Posted by Toksliz. Answered on 26th May 2012 at 12.00Read The Answer