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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.
For Nigella's Chocolate Peanut Butter Cheesecake do you use natural smooth peanut butter or sweetened smooth peanut butter? Thanks!
For Nigella's Chocolate Peanut Butter Cheesecake, can I use natural peanut butter or Skippy-like peanut butter? Mmgareau.
Posted by jengronick. Answered on 19th Jun 2013 at 12.00Read The Answer
I am making Nigella's Maple Chicken and Ribs and would like to know what it to serve with it please? Thank you, Anne
Posted by firstname.lastname@example.org. Answered on 18th Jun 2013 at 12.00Read The Answer
I was wondering where Nigella got her flat stove top griddle she uses? I can only find one with ridges. Thanks!
Posted by julesyb. Answered on 17th Jun 2013 at 12.00Read The Answer
Hi, I love to make cupcakes for my family following any new recipes I get. Unfortunately, the cupcakes that I make always come out too dense and not fluffy enough. What should I do to make them lighter? I particularly love Nigella's "Chocolate Chocolate Chip Muffins". Thank you.
Posted by Nadia Zanol. Answered on 16th Jun 2013 at 12.00Read The Answer
Can I make Nigella's Chcolate Pear Pudding a day before and then heat it in the oven the following evening for a dinner party? Thanks.
Posted by email@example.com. Answered on 15th Jun 2013 at 12.00Read The Answer
I made Nigella's Chocolate Guinness cake for the first time after a friend at work made it. I am not a chocolate fan and initially thought that I would not like it. What a surprise I got! The cake was moist and not overly sweet, which I liked. My query is regarding the method where it says to melt the butter with the Guinness (I did it on a low heat) then add the other ingredients. However you do not state whether you keep the heat on still whilst add other ingredients or not? I did leave it on but would like to know whether I should have left it on until all ingredients were added or only after melting the butter? Thank you, Jane
Posted by Jampes. Answered on 14th Jun 2013 at 12.00Read The Answer
Hi I just made this and iit looks nothing like the photo or description. It turned out like a giant Yorkshire pudding that was burnt on top and raw in the centre. Please tell me what I have done wrong and how to correct it - it looks like such a great and simple recipe, but I want it turn out like the one in the book! Thanks, Bea
Posted by beatricerooker. Answered on 13th Jun 2013 at 12.00Read The Answer
Hi! I live in a small Greek town and there isn't any sour cream or crème fraiche available in the shops. Could I use Greek yogurt as a substitute for recipes such as Nigella's Peanut Butter Cheesecake or the Old Fashioned Chocolate Cake? Thank you.
I can't get sour cream here in Portugal. I have substituted plain yogurt before now, but is this the best alternative? We do have wee boxes of UHT cream, would that be better for most things? Thanks, Carol Williamson
Posted by lalaland17. Answered on 12th Jun 2013 at 12.00Read The Answer