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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.
Where can I buy baby aubergines? I haven't been able to find any in the supermarket.
Posted by Tigress. Answered on 2nd Nov 2012 at 12.00Read The Answer
Hi, where does Nigella get her lovely oil bottles that she uses in Nigella's Kitchen and Nigellissima? I am just watching a re-run on the television and have noticed the lovely decorative oil bottles she uses. Many thanks, Sharon.
Posted by ssafier. Answered on 1st Nov 2012 at 12.00Read The Answer
If I am following a recipe that is using cup measurements do I just put the butter into the required cup?
Posted by sheilajoyce. Answered on 31st Oct 2012 at 12.00Read The Answer
Hi! I generally have 7-inch & 10-inch loose bottomed cake tins. If a recipe calls for an 8-inch tin am I better to use the smaller or larger tin? What would the end result be using either of the tins and would cooking times be affected? Many thanks.
Posted by thestrudel99. Answered on 30th Oct 2012 at 12.00Read The Answer
The recipe for the Nutella Cheesecake is for a large amount of people. I just wondered what the ingredients would be for 6 or even individual ones? I realise I could just divide everything in half but sometimes this just doesn't work! Many thanks Karen
Posted by Sparklet. Answered on 29th Oct 2012 at 12.00Read The Answer
I know recipes often benefit from using fresh herbs, but I find buying fresh can be expensive and I do not have green fingers to grow my own. Would you say that dried herbs are as useful or should I look at frozen herbs that you can get from most supermarkets. Also I am aware that dried herbs can be stronger in flavour is there a good rule of thumb to follow when using dried against fresh? Many thanks!
Posted by KAZY.B. Answered on 28th Oct 2012 at 12.00Read The Answer
I've just made Nigella's Hot Cross Buns for Easter and I have a query about kneading. I kneaded the dough for approximately 10 minutes and it was smooth, however it was not elastic when I pulled it apart. Should I have kneaded the dough more or have I over kneaded it? Thanks
Posted by Kim Hargraves. Answered on 27th Oct 2012 at 12.00Read The Answer
Hi, I am getting married in Italy in July and I would like to have the Chocolate Guinness Cake as my wedding cake. I really need help with scaling the recipe for a 3 tier cake for 80 people. I would also like to have each tier divided into 2 layers with a filling in the middle. Since the cake is pretty moist, should I add more flour to be able to do it? Many thanks for your help. Kind Regards Chiara
Posted by chiara1977. Answered on 27th Oct 2012 at 12.00Read The Answer