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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.
Hello! I just wanted to know what is the difference between the two editions of Nigella`s book Feast - the one published in 2004 and the one published in 2006. Thank you.
Posted by tavolla. Answered on 15th May 2012 at 12.00Read The Answer
Help! I have been making cupcakes from Nigella's Domestic Goddess book for some time. However, since buying my food processor and using this to make my mixture my cakes sink and are concave. They are also not as light and fluffy. Why is this happening and what can I do to stop this?
Posted by weeyin1973. Answered on 14th May 2012 at 12.00Read The Answer
I live in Pakistan and I would like to make Nigella's Lemon Polenta Cake (from Kitchen) but I am having trouble locating polenta or cornmeal. Could you please be kind enough to recommend a substitute or can I just replace the polenta with more ground almonds?
Posted by saeeda91. Answered on 13th May 2012 at 12.00Read The Answer
Please could you tell me if I can use margarine as a substitute for vegetable shortening?
Posted by Carolsue. Answered on 12th May 2012 at 12.00Read The Answer
I would like to try the recipe for Nigella's Breakfast Bars (from Nigella Express) but can you tell me if the condensed milk to use is the sweetened one or unsweetened? Thanks.
Posted by Pudd26. Answered on 11th May 2012 at 12.00Read The Answer
Hi! I am making Nigella's Christmas Cake for my parent's 50th wedding anniversary and I want to use a 10 inch square tin. Can you give me an idea of the quantity of ingredients? Thanks.
Posted by Highlake. Answered on 10th May 2012 at 12.00Read The Answer
Hello Nigella. Recently I prepared your magnificent Ginger Chilli Bass Fillets & Sweet Potato and Red Lentil Dhal, a perfect recipe for guests in Cape Town, South Africa. When dicing the sweet potatoes, I wasn't sure how large the pieces should be for an effective dhal. In typical fashion I had left them "too big" (around 3-4 cubed centimeters each), leading me to scoop them out and rechop them on the board, trying not to burn my fingers. Fortunately the wine helped numb any pain I would've felt! Is there a standard chopping size? Personally I prefer the dhal quite chunky to complement the fish, but I'm sure if it's smooth it would taste just as good. Is there a preferred chopping "size" given the cooking time of the potato and the lentils?
Posted by Nick Corbett. Answered on 9th May 2012 at 12.00Read The Answer
Hi! I have several of Nigella's books and she has many recipes that use garlic flavoured olive oil. How I can make my own flavoured olive oil with garlic or with other flavours? Thank you.
Posted by lsalasw. Answered on 8th May 2012 at 12.00Read The Answer