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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.
Hi there! My question is really simple - I would like to know if there is a difference between the USA and British "Kitchen" books? Does the one come in pounds and the other in grams or are the books the same and the ISBN numbers are just different? I just want to make sure before I buy the wrong book. Thank you.
Posted by springmielie. Answered on 21st Mar 2012 at 12.00Read The Answer
Hi, I baked the Devil's Food Cake from Kitchen (p253) recently and I have to admit it was delicious! I followed the recipe very closely, however, my frosting was very runny. I left it in the refrigerator overnight as well. Is there something I did wrong or is there any thing else I can do to correct it? I'd love to bake it again. Thank you!
Posted by natashatul. Answered on 20th Mar 2012 at 12.00Read The Answer
On one of the Christmas TV repeats Nigella made some savoury pancakes with smoked salmon on top. I would love to make these but can't find the recipe. I have the Nigella Express and Christmas books and can't find them in there - can you point me in the right direction please as they looked lovely. Thanks, Carol.
I saw Nigella make a carrot cake on one of her shows on TV, but I couldn't write it all down. I have searched the website, but nothing comes up, and it looked so delicious. It had carrot, almond flour, 3 eggs, oil, caster sugar, pine nuts, and sultanas soaked in a liqueur. It was served with marscapone. PLEASE help me - I want a gluten free carrot cake, and this was perfect. Thank you so much.
Posted by Caitlin's Granny. Answered on 19th Mar 2012 at 12.00Read The Answer
Hello, I just tried your Brownies recipe from your iPhone Quick Collection and I am not sure if they are raw? I live in Mexico so oven times can change a little, so after 25 minutes in the oven they didn´t quite look done. I let them bake for 5 more minutes, took them out and let them cool. They taste delicious but are very soft inside. The top is light brown and the inside dark brown. Any suggestions? Thank you!
Posted by anahi acevedo. Answered on 18th Mar 2012 at 12.00Read The Answer
Hi Nigella, I am an ardent fan of you and your cooking skills. However as I live in India I am still very unfamiliar with the international ingredients you use in your recipes. I would like to cook a surprise weekend meal for my husband - a dish that comprises of chicken with mashed potatoes and boiled veggies. Which recipe from your collection would you recommend?
Posted by Sim.m. Answered on 17th Mar 2012 at 12.00Read The Answer
I'm making my own wedding cake and would like to have three different tiers. I've already made the bottom tier (Nigella's Chocolate Fruit Cake from Christmas) and would like to have the other two as chocolate and something like a jam and cream sponge. My dilemma is that I need something that will stay fresh for a few days - the longer I can make it before the wedding, the better. I don't know what recipes to use! Can you suggest anything please?
Posted by bookie. Answered on 16th Mar 2012 at 12.00Read The Answer
Hi there, my daughter is away at university and I have on many occasions sent her the Chocolate and Orange Loaf Cake from Kitchen (p308) which is always well received, thank you! I was just wondering if I could modify this cake so that she does not get bored. It is an ideal cake to send as it is quite robust, lasts well and obviously tastes wonderful! I am thinking along the lines of say vanilla and chocolate chip (what should I replace the orange juice with?), or maybe a dried fruit version? Ideally this cake will need to be able to be kept well for a few days. Any help would be much appreciated. Very best wishes.
Posted by hannahm . Answered on 15th Mar 2012 at 12.00Read The Answer
Dear Nigella Team, in Nigella's Rapid Ragu recipe from Nigella Express (p172) it says to use 75g of caramelized onions though on Nigella's TV show she uses them from a jar. So can I buy caramelized onions or does it mean caramelized onion chuney? Any help will be great! Thanks, Jack
Posted by jack2k6. Answered on 14th Mar 2012 at 12.00Read The Answer