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In the recipe for a Boozy Christmas cake, one of the ingredients calls for preserved root ginger balls. What exactly is this? Here in the US we have candied ginger. Is this is acceptable as an alternative and if so what would the quantity be? Thanks, Deborah
Posted by BeeBlossom. Answered on 5th Dec 2011 at 12.00Read The Answer
It's not really a cooking question but Nigella's Christmas book has lovely white dinnerware with red reindeer prancing about. I can't find it anywhere, and indeed probably won't, but if it would be possible to get any information on who made the plates or where she got them, perhaps they have other minimalistic jolly patterns for my own kitchen at Christmas.
Posted by potato. Answered on 4th Dec 2011 at 12.00Read The Answer
I am hosting my first Christmas dinner this year and plan to make your lovely looking Christmas pudding (Christmas, p138). Being a relative novice to the cooking world, I would like to ask one question. The recipe is for a 3 pint pudding basin but I only have a 1.5 pint basin. By how much, if any, should I reduce the steaming time by? Also, would I have to reduce the steaming time on the big day? Thanks in advance!
Posted by Vickilou. Answered on 3rd Dec 2011 at 12.00Read The Answer
Please can you let me know where Nigella gets her sugar Christmas sprinkles?
Posted by hampson261. Answered on 2nd Dec 2011 at 12.00Read The Answer
I adore the flavour of Nigella's Christmas Cupcakes in How To Be A Domestic Goddess (p267). As I am keen to make multiple batches this Christmas I was wondering if it's possible to make them in the food processor? Also can you suggest an alternative icing or frosting to the ready-roll icing - perhaps something incorporating Christmassy spices also? Thank you and Merry Christmas!
Posted by Coby. Answered on 1st Dec 2011 at 12.00Read The Answer
Hi, I have a Christmas dinner party coming up and I'd love to make the Crostini with Avocado and Green Pea Hummus featured in Nigella Express (p201). However in the U.K. I can't seem to find the pumpernickel rounds she mentions. The ones used look more like a crunchy biscuit or cracker than a soft bread. I travel a lot and I'm in the U.S.A. often, so I'd love to know which brand they are or where can I find them if they are not easliy available in the UK.
Posted by jetrosexual. Answered on 30th Nov 2011 at 12.00Read The Answer
I'm going to make Rudolph Pie (from Nigella Bites) for a food GCSE exam and wondered if I would be able to make the pie filing in exactly the same way, but then put it in a pastry case? If I do, how long would I need to bake it for? Thanks! Lauren
Posted by LaurenJiggins. Answered on 29th Nov 2011 at 12.00Read The Answer
I've had 3 unsuccessful attempts at making the Coconut Macaroons (Domestic Goddess, p50) - they turn out way too wet and soggy even though I bake them for an extra 7 minutes. I'm not sure what's wrong - my oven temperature seems to work fine with all the other cakes. As I live in Singapore I have access to freshly shredded coconut. Is that the problem? Could it be packed with way too much fluid? Cheers!
Posted by maddy168. Answered on 28th Nov 2011 at 12.00Read The Answer