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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
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Hello Nigella Team, I would really like to make Nigella's No Fuss Fruit Tart from Kitchen but the recipe states a 10-inch loose bottomed tart pan with sides that are 2 inches deep. My problem is that I cannot find pans that are that deep, the norm seems to be just over 1 inch deep. Would that still work in the recipe? If not could you please tell me where Nigella purchased her pan? Thank you
Posted by Nicki123. Answered on 3rd Jul 2012 at 12.00Read The Answer
I'm allergic to eggs. Can you tell what can be the best substitutes for them, especially in desserts?
Posted by Phqwerty. Answered on 2nd Jul 2012 at 12.00Read The Answer
Hi, every time I make my buttercream to ice my cupcakes the colouring will not blend properly. The colour always appears with the 'butter' showing through. I'm using Wilton icing colouring paste. Yellow appears to blend fine, but rose pink or royal blue always appear streaky. Every time I've tried this I get the same results, I try blending it more/less but to no avail. Any tips would be handy. Thank you.
Posted by Johnturl. Answered on 1st Jul 2012 at 12.00Read The Answer
I really want to make the Slut-Red Raspberries In Chardonnay Jelly recipe from Forever Summer, but I'm having a hard time finding gelatin sheets. Is there an equivalent amount of powdered gelatin that will produce the same results?
Posted by MattCooper. Answered on 30th Jun 2012 at 12.00Read The Answer
Hi Nigella & Co, I've seen an episode of Nigella Express countless times where Nigella cooks cocktail sausages with honey, soy sauce and sesame oil. My question is where can I find the delightful colourful cocktail sticks used to serve the sausages. I've looked almost everywhere!
Posted by JessH. Answered on 29th Jun 2012 at 12.00Read The Answer
Hi! The other day I made a coconut cake used called for coconut milk and brown sugar. I substituted the brown sugar with demerera sugar and followed the recipe accordingly. It all came out well but for the fact that it became too crumbly. The cake was too brittle even when cooled and cut. I was wondering what could cause this? Thank you.
Posted by Kaajal. Answered on 28th Jun 2012 at 12.00Read The Answer
I remember watching a Nigella programme where she soaked chickpeas, I think with some bicarbonate of soda. I wanted to check if this is correct and what was the purpose of the bicarb?
Posted by ccomey. Answered on 27th Jun 2012 at 12.00Read The Answer
Dear Nigella Team, I am looking for a hob and oven proof casserole dish/pot and having trouble finding one in a reasonable price range. Do you have any ideas? Thanks Jack
Posted by jack2k6. Answered on 26th Jun 2012 at 12.00Read The Answer