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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 would like to try the recipe for Nigella's Breakfast Bars (from Nigella Express) but can you tell me if the condensed milk to use is the sweetened one or unsweetened? Thanks.
Posted by Pudd26. Answered on 11th May 2012 at 12.00Read The Answer
Hi! I am making Nigella's Christmas Cake for my parent's 50th wedding anniversary and I want to use a 10 inch square tin. Can you give me an idea of the quantity of ingredients? Thanks.
Posted by Highlake. Answered on 10th May 2012 at 12.00Read The Answer
Hello Nigella. Recently I prepared your magnificent Ginger Chilli Bass Fillets & Sweet Potato and Red Lentil Dhal, a perfect recipe for guests in Cape Town, South Africa. When dicing the sweet potatoes, I wasn't sure how large the pieces should be for an effective dhal. In typical fashion I had left them "too big" (around 3-4 cubed centimeters each), leading me to scoop them out and rechop them on the board, trying not to burn my fingers. Fortunately the wine helped numb any pain I would've felt! Is there a standard chopping size? Personally I prefer the dhal quite chunky to complement the fish, but I'm sure if it's smooth it would taste just as good. Is there a preferred chopping "size" given the cooking time of the potato and the lentils?
Posted by Nick Corbett. Answered on 9th May 2012 at 12.00Read The Answer
Hi! I have several of Nigella's books and she has many recipes that use garlic flavoured olive oil. How I can make my own flavoured olive oil with garlic or with other flavours? Thank you.
Posted by lsalasw. Answered on 8th May 2012 at 12.00Read The Answer
Hi there! Can you please let me know if the Cookie Dough in Nigella Kitchen can be made a day in advance and stored in the fridge overnight before baking. Thanks.
Posted by Thobbs. Answered on 7th May 2012 at 12.00Read The Answer
Hello Nigella, I am a French Domestic Goddess and I love everything you do. My only question is what do you mean by a cup ? Is it a large one, a small one, a medium one? I am not used to them because in France we talk about "kilos" or "grammes". Please help! Marie-Agnes, Paris
Posted by marie-agnès. Answered on 6th May 2012 at 12.00Read The Answer
Hello, I am curious as to why some of Nigella's cake recipes say you should use sandwich tins (layer pans)? I am unfamiliar with a cake being baked in two tins, as opposed to just baking it in one tin and cutting into layers after it's baked. Is there a difference in taste or texture or is it only to do with convenience? Will the cake be as nice if baked in one tin?
Posted by SolveigB. Answered on 5th May 2012 at 12.00Read The Answer
Hi, I was wondering how I would make a black sponge cake? I have black gel colouring, but I was wondering if I have to mix this with chocolate powder first as I would rather make a black coloured vanilla sponge. Thanks!
Posted by Michymich11. Answered on 4th May 2012 at 12.00Read The Answer