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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 Nigella and Team! I love hot cross buns but now that I don't live in the UK I am having difficultly finding any to buy. Are they easy to make at home?
Posted by CMS. Answered on 3rd Apr 2012 at 3.00Read The Answer
I was wondering if you could help me with the quantities of minced beef, tinned tomatoes, onions, etc. I would need to make enough chilli con carne (with jacket potatoes rather than with rice so should need slightly smaller portions) for 40 people?
Posted by SarahShuttleworth. Answered on 2nd Apr 2012 at 12.00Read The Answer
I've tried the Crustless Pizza recipe from Kitchen (p26) a few times now, and each time it has stuck to the dish. I am using a tarte tatin dish and greasing it very thoroughly. Is there anything I can do to stop this happening or is it just the nature of the dish? It tastes great anyway, just looks a bit messy when trying to dish it up!
Posted by jojoscot. Answered on 1st Apr 2012 at 12.00Read The Answer
Can you please give a recipe for making basic fondant at home? I saw a lot of recipes in many sites but I am still unable to make it correctly. I live in India and ready made fondant is unavailable too. Also can you tell me the correct procedure to add color to the fondant. Thank you.
Posted by deepshika. Answered on 31st Mar 2012 at 12.00Read The Answer
I absolutely love garlic, but recipes state many ways in which to prepare it: chopped, finely chopped, sliced, smashed etc. WHY? Is it to impart more flavour or texture ?
Posted by Jetski. Answered on 30th Mar 2012 at 12.00Read The Answer
Dear Nigella and team, I`ve been trying to find cake and cookie recipes using wholemeal (whole wheat) flour instead of plain (all-purpose) flour to make it more healthy. Can you please suggest some recipes. Also, can I use olive oil instead of butter or regular vegetable oil in cakes? Thank you!
Posted by SamreenH. Answered on 29th Mar 2012 at 12.00Read The Answer
Dear Team Nigella, I recently received a bottle of elderflower liqueur however I'm not sure what to do with it. Do you have any ideas for perhaps cocktails or baking that would work well? Many thanks
Posted by hainan. Answered on 28th Mar 2012 at 12.00Read The Answer
Hi Nigella Team! My best friend of 37 years has always been a huge fan of those chocolate lime, boiled sweets (the ones with lime on the outside and a a chocolate centre). I bake regularly for him and his family and, with his birthday coming up in April, wanted to do him a surprise cake this year. What better than a chocolate lime cake? He's a huge fan of Nigella's Lemon-Syrup Loaf Cake (Domestic Goddess, p13) and I wondered if there was any way of converting that into a chocolate lime drizzle? Otherwise, any other ideas you might have would be very welcome. Cheers!
Posted by Baggiebloke. Answered on 27th Mar 2012 at 12.00Read The Answer