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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
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Hi there! I am from South Africa and want to treat my fiance to a lovely dinner on Valentine's Day. He loves pork chops and crackling. Do you have any suggestions for something nice? Thanks
Posted by meriska. Answered on 6th Feb 2012 at 12.00Read The Answer
When making a Chocolate Fruit Cake, at what stage should I add liquid glucose and how should I add it?
Posted by saramalouisduke. Answered on 5th Feb 2012 at 12.00Read The Answer
I am based in the USA and am planning to cook the Chocolate Raspberry Heart cake from Feast (p139) but wanted to clarify what you mean by 'best unsweetened cocoa'. Is this just plain old cocoa powder? The reason I ask is that I recently made the Chocolate Orange Cake (also from Feast, p274), which also called for unsweetened cocoa. I used Trader Joe's unsweetened cocoa powder and the cake came out considerably lighter in colour than the picture but quite bitter. Should I be using one of the Dutch processed cocoa powders - e.g., Droste's Cocoa for baking and drinking? Alternatively, I could buy Ghirardelli premium baking cocoa. Thank you!
Posted by aliaparpia. Answered on 4th Feb 2012 at 12.00Read The Answer
I have a cake recipe that needs three large eggs but what do I do if I only have medium eggs?
Posted by linedancer. Answered on 3rd Feb 2012 at 12.00Read The Answer
Hi all, I recently cooked the No Fuss Fruit Tart from Kitchen (p177), but found that the base was far too dry and did not set. I was using the commonly available arrowroot biscuits in Australia (375g, as per the recipe), as an an equivalent to "digestive biscuits". Just wondering if the biscuit I was using was incorrect, or the 75g butter amount is incorrect. The filling was very nice, by the way!
Posted by spoulos. Answered on 2nd Feb 2012 at 12.00Read The Answer
I made brownies for the first time a couple of weeks ago and they came out perfectly. The top was glossy and cracked and looked just like the picture. But I have made them twice since and done exactly the same thing but they just look lumpy. They taste lovely but don't look very nice. What am I doing wrong?
Posted by Melspells. Answered on 1st Feb 2012 at 12.00Read The Answer
Hi, my new bundt pan has just arrived, and it's gorgeous! I can't wait to bake but I need some receipes for it! I thought I could just use regular cake recipes. Please can you let me know which of Nigella's books have bundt recipes them in so I can find them. Thank you Bina
Posted by Bina68. Answered on 31st Jan 2012 at 12.00Read The Answer
Hi, I was wondering if you could suggest a replacement for eggs in desserts (my mother doesn't eat eggs) and also one for gelatine? Thank you!
Posted by bhavnamehrotra. Answered on 30th Jan 2012 at 12.00Read The Answer