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.
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
I want to make macaroons but will have up to 5 egg yolks left over. What can I do with them all, that isn't mayonaise!!
Posted by Jackalfett. Answered on 24th Sep 2011 at 12.00Read The Answer
The recipe Old Fashioned Chocolate Cake (Feast, p269) requires sour cream in both the cake and icing. I want to bake this cake a day in advance for my twins birthday. Can this be done or will the cream/icing/cake spoil? What is the shelf life of this cake?
Posted by SonaliG. Answered on 23rd Sep 2011 at 12.00Read The Answer
My husband and children LOVE roast beef but I can't seem to cook it so that it is edible. Help! I need a recipe or a cooking technique please.
Posted by neinna2. Answered on 22nd Sep 2011 at 12.00Read The Answer