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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.
Dear Nigella & Co, when I watch your shows or when I visit London, I am blown away by the gorgeous color of English eggs! That amazing orange yolk. What are these chicks being fed that produces that beautiful color? Can you recommend any provider in the USA and/or Europe where I can order these sublime little ovals?
Hi Nigella and team, where do you buy your eggs? Or is it a specific breed of hen I should look for? I find it so difficult to buy eggs with that rich, orangey yolk that I'm accustomed to seeing on your show and in the Netherlands. I've tried multiple brands at various supermarkets, and all the egg yolks are a very disappointing (and lackluster) pale yellow. Many thanks, love the website.
Posted by maire. Answered on 14th Feb 2012 at 12.00Read The Answer
I saw Nigella making a lovely piped long doughnut-type sweet thing that is cooked in oil - it would be fab for Valentine's day for my hubby! I think it might have been Spanish but I cannot find the recipe. She dipped them in melted chocolate and shared them with a friend on the TV show. I really would love to have this recipe if possible and would be so grateful for any help at all in finding it.
Posted by jressica. Answered on 13th Feb 2012 at 12.00Read The Answer
Hi there, I received ' How to be a Domestic Goddess' as a Christmas present and absolutely love it. The only challenge is with the measurements - in this edition, Nigella uses 'cups' in her measurements for all the ingredients. How do I get a conversion to metric calculation - e.g. grams, and mililitres. Appreciate your help!
Is there a convenient way to convert from metric to Imperial? (oven temperature too please). P.S. Love this site - I was looking for something gluten free and after 15 minutes of fruitless surfing it was your recipe that solved my problem, plus I enjoy reading the 'story' that goes with it. Many thanks, Chick Pea Flour 'chick' in Canada
Posted by maddy168. Answered on 12th Feb 2012 at 12.00Read The Answer
I have now tried 3 times to make the Honey Chocolate Cake (from Feast, p276) and each time it's sunk in the middle. The first time I did it by hand and forgot to put the water in. The second time, I did add the water, same result. Third time did it with an electric whisk, same result. I don't know what I'm doing wrong!
I made the Honey Chocolate Cake twice, once with the manual method and once in the food processor. Both cakes subsidied to look more like a flan case rather than the cake in the picture! I was devastated as every other Nigella recipe I have tried has worked out perfectly. I have obviously done something wrong but what? Having read and re-read the recipe, I cannot see that I have deviated in any way from the instructions or ingredients. The mixture looked great and the batter was very smooth prior to baking and the "cake" tasted wonderful just sank like the proverbial stone when it came out of the oven! Please can you help as I would dearly love to try this again. Thank you
Posted by yjoseph. Answered on 11th Feb 2012 at 12.00Read The Answer
How do you make self-raising flour at home? Unfortunately it is not available where I live. Thanks!
Posted by sindhuri. Answered on 10th Feb 2012 at 12.00Read The Answer
Hi there! Nigella has some sticky sausage recipes that call for "cocktail sausages". Can I clarify if these are the small 'hot dog' style sausages or chipolatas? I tried the recipe with chipolatas and was not convinced they were the right sausages to use.
Posted by AuX. Answered on 9th Feb 2012 at 12.00Read The Answer
I'm making my sister's wedding cake. Its going to be three layers and my sister doesn't want fruit cake. We have decided on a Mud Cake for the bottom (very popular here in Australia for weddings) and Nigella's Black Cake (a nod to the traditional fruit cake) for the top layer. I'm finding it hard to find a suitable recipe for the second tier. Does Nigella have a suggestion? Cheers Jonathan in Melbourne
Posted by Jon80. Answered on 8th Feb 2012 at 12.00Read The Answer
When I am making a tart I cannot prevent my frozen shortcrust pastry case from rising. I have tried pricking it and blind baking and doesn't seem to work. Can you help?
Posted by katpid. Answered on 8th Feb 2012 at 12.00Read The Answer