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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.
I make the Chocolate Fudge Cake from the Nigella Bites book very regulary. It is very popular with my friends and family. I need to make a gluten free cake for a christening and I would like to know if it would work if I substitute the flour for ground almonds? Many thanks.
Posted by emmacar. Answered on 31st Jan 2013 at 12.00Read The Answer
I would like to make Nigella's Clementine Cake and wondering if instead of boiling the fruit for 2 hours, could the clementines could be cooked in a pressure cooker? If yes, then for how long and at what pressure?
Posted by Rosie Mc. Answered on 30th Jan 2013 at 12.00Read The Answer
Hello, I would love to know the brand of the beautiful stove kettle Nigella has in her kitchen in her TV series Nigellissima. Thank you in advance, Penny Cipriani.
Where did Nigella get her kettle from? The one that is heated over the hob. Thank you. Claudib00.
Hi we have been watching Nigella's new programme and love it. Could you please tell me the make of the stove top kettle used in Nigellissima? I just love it. Thanks. Spenna.
Posted by pennycip. Answered on 29th Jan 2013 at 12.00Read The Answer
Can I substitute the icing sugar with caster sugar in Nigella's Nutella Cheesecake? Will it make a difference?
Posted by Radhika83. Answered on 28th Jan 2013 at 12.00Read The Answer
I am trying preserving for the first time. I have marinated whole garlic cloves in olive oil and also feta (in another bottle of course). I am storing in the fridge (it's too hot in Queensland to store in pantry). The oil has solidified. Is this normal and will the oil "return to normal" when I remove it from the fridge. Please help. Cheers, Liz
Posted by Lizzini. Answered on 27th Jan 2013 at 12.00Read The Answer
I was hoping to make individual servings of the Cappuccino Pavlova, similar to those that Nigella served at the Young & Foodish pop-up tea last year. What would the cooking time and temperature be? I'm imagining something with about a 2 inch diameter. Thanks in advance!
Posted by heather_goo. Answered on 26th Jan 2013 at 12.00Read The Answer
I made Nigella's Victoria Sponge and only want to use half of the sponge I've baked for now. Is it possible to freeze the remaining half of the sponge (sans the cream, jam and fruit of course)? Thank you!
Can Nigella's Chocolate Olive Oil cake be frozen? If so, at which stage should it be done and how long does it take to thaw?
Posted by mollycat. Answered on 25th Jan 2013 at 12.00Read The Answer
I am planning to make Nigella's Italian Christmas Pudding cake in late January. I'd like to know which kind of marsala you suggest, dry or sweet?
Posted by pollyy. Answered on 24th Jan 2013 at 12.00Read The Answer