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.
I recently bought Nigellissima, and my first venture was the Cappuccino Pavlova. But when I added the expresso powder it made the egg whites turn back to liquid! Is this possible? After four failed attempts made the receipe without the expresso powder and it was fine. I then added a little expresso powder at the very end and again the mixture became softer. Any tips?
Hi Nigella, I've tried to make the Chocolate Paspberry Pavlova from Forever Summer, but its been a disaster! Instead of staying relatively compact on the baking sheet, it spread out to almost fill the baking sheet and burned around the edges. I mixed the whites in my Kitchen Aid mixer and added the sugar a spoonful at a time. The meringue looked stiff and shiny, but I was wondering if I overmixed it and thats why it spread while cooking? Or did I need to mix it for longer? Please help as I'd like to try it again. I actually was making it for a dinner party tonight, but I think now I'll just turn it into an Eton Mess! Looking forward to your help Regards Cheryl
Posted by donnchalane. Answered on 19th Jan 2013 at 12.00Read The Answer
Where I can buy Nigella's "Dean and Deluca Bensdorp Cocoa Powder" in London? In which supermarket does Nigella buy it for the "Chocolate Cherry Trifle" in "Nigella Feasts Crowd Pleasures"? Thank you very, very much!
Posted by Itzenbrink. Answered on 18th Jan 2013 at 12.00Read The Answer
Where can you buy the aniseeds for Nigella's Aniseed Shortbread?
Posted by Carolyn26. Answered on 17th Jan 2013 at 12.00Read The Answer
Can you freeze leftovers of the Quick Calabrian Lasagne? If so, how best to warm it up? Thank you.
Posted by Maggieshone. Answered on 16th Jan 2013 at 12.00Read The Answer
Hi Nigella, I'm from Malaysia. It is hot and humid here. I have tried to bake Pavlova. unfortunately, it is not hard on the outside. It is sticky. I have tried a few times but the results were still the same. The exterior is sticky. Not crunchy like how I saw it in your show. I have tried with a pinch of cream of tartar and baked at 120c for 1.5 hours, with at the starting of the baking temperature is at 150c. My oven is fan forced oven.
Posted by awin_obliza. Answered on 15th Jan 2013 at 12.00Read The Answer
Is cornstarch the same as cornflour? Thanks!
Hi! What is EVO? I want to make the Persian Lamb Stew but not familiar with the term. Bellwilde.
I live in Greece and both suet and white vegetable fat are unavailable. Although I have used olive oil in pastry it does not seem to have the same texture as a mix of butter and white fat. Can you suggest a substitute please?
Posted by rene70. Answered on 14th Jan 2013 at 12.00Read The Answer
Hello there, I received many different and exotic dried fruit recently (dried kiwi, pineapple, figs, dates, cranberries, prunes, apricots, etc.). Any suggestions as to how to use them please? I have about 3 or 4 kilos combined. Thank you, Irina.
Posted by goatontheroad. Answered on 13th Jan 2013 at 12.00Read The Answer
Hello! In the Kitchen TV show, I have noticed that Nigella fried her churros in a Le Creuset pan. I can't afford such a pan so which type of pan do you suggest for frying this type of food? Thank you!
Posted by tavolla. Answered on 12th Jan 2013 at 12.00Read The Answer