You never know, your query may have been answered already.
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.
When I make baked cheesecake it tastes of egg, what am I doing wrong?
Posted by rosalyn26. Answered on 2nd Oct 2011 at 12.00Read The Answer
I've just made Nigella's Pavlova. This is not the first time. Usually it comes out great. This time though I've used fructose instead of caster sugar for health purpose and the meringue caramelized and is still soft. Can you explain? thanks for helping !
I adore Nigella's Chocolate Pavlova - it is an absolute favourite in my home and my go-to dessert for get-togethers and parties. I would dearly like to make it in to little mini pavlovas (one bite size) for an impending event and am wondering if you might be able to give me some advice on cooking times so I still achieve that wonderful chewy centre and gorgeous crunchy exterior. Thanks so much. Tash.
Posted by myrnamas. Answered on 1st Oct 2011 at 12.00Read The Answer
Hello! I would like to use flour instead of ground almonds for the Venetian Carrot Cake (Kitchen, p278). It is possible? If so, then what amount of flour should I use? And if it is not possible then can you give me a carrot cake recipe but without any alcohol?
Posted by nishaa. Answered on 30th Sep 2011 at 12.00Read The Answer
I have baked your Chocolate Guinness Cake (Feast, p286) several times, and find the cake to be delicious and a good texture. However, I have had failures with the cream cheese topping on every occasion! I live in Canada, in case that may be a factor, but I have been able to follow the recipe exactly (using proper Philly, weighing the icing sugar, and adding whipping cream). The topping always turns out sticky and runny, and does not hold its shape as in your illustration. It slowly flows over the top edges of the cake immediately after the cake is iced. Have you had similar experiences with this recipe, and how did you overcome this problem? Thank you for any advice, Liz
I would love to make the Chocolate Guinness Cake for a birthday party but will not have time on the day - can the cake be frozen so that I can make this in advance? Vicki
Posted by FizzyLiz. Answered on 29th Sep 2011 at 12.00Read The Answer
I am dying to make your Chili Jam (Christmas, p241), however I cannot find jam sugar anywhere. Can I modify the recipe using powdered pectin? Please help.
Posted by Optimistic Critic. Answered on 28th Sep 2011 at 12.00Read The Answer
Dear Nigella team, I'm in desperate need of help. I've taken on a huge responsibilty - to make your Devil's Food Cake (Kitchen, p253) for almost 60 people. But I have just realised that the recipe is for 10-12 people. How should I adapt the recipe? I have a tin which is 30cm in diameter, and was thinking of making 3 cakes but if I follow the original recipe will the cake will be too thin? Any ideas as to how I can adapt the recipe? Many thanks, Huma
Posted by chaudry84. Answered on 27th Sep 2011 at 12.00Read The Answer
Nigella talks about cooking two chickens - one for now and one for later. If you cook two birds of the same size/weight at the same time, do you need to lengthen the cooking time, or is it the same as for one bird? Also, if you're cooking something savoury like a chicken, would you cook biscuits /cake at the same time in the oven, or will the flavours mix? Thanks, Jane
Posted by janefood. Answered on 26th Sep 2011 at 12.00Read The Answer
Dear Nigella Team, Please explain what Golden Syrup is (ingredients that make up the syrup). Also, is it sold in the states or is there mail order information that you can share. Thank you. Diane Henry
Posted by DianeHenry. Answered on 25th Sep 2011 at 12.00Read The Answer