Ask Lindsey
Q&A's? We are here to help. We being Delia and Lindsey. We work closely together and can answer any queries you have relating to Delia's recipes and our online Cookery School. Why not ask a question right now? What we can't do though, is answer questions about other recipes. (For general website queries or technical questions please click here)
Questions
Instead of the curd cheese
For the CURD CHEESECAKE WITH GREEK YOGHURT, HONEY AND PISTACHIOS what would be the Canadian equivalent to curd cheese? A ricotta?
Can I re-freeze Truffle Torte?
I defrosted the truffle torte yesterday - can the remainder be returned to the freezer?
Poaching liquid quantity in marmalade
I am halfway through making Delia's marmalade and seem to have a lot of the poaching liquid left over.
I followed the instructions and am at the adding sugar stage--should I add extra liquid to bring the amount in the pan up to 2 litres or leave at 1.5?
The recipe says add 6lb of sugar but doesn't indicate how much liquid should be in the saucepan--I have cut all the skins into the liquid and have 1.5litres
Saucepan for sauce!
Can Delia recommend a pot for making custard and white sauce
From lemon to plum!
Dear Delia
Re your old Lemon Ricotta mascarpone no bake cheese cake recipe.
I've made this dozens of time.
I've got too much lemon in dinner so want to convert this into a plum ricotta cheese cake.
Thinking to substitute the lemon juice for a similar quantity of plum juice and then serve a confit of roasted plums instead of the lemon confit. I'm not sure if it would ever be as nice.....
Crumbly Scones and Marmalade Cake
Having used Delia's Cakes as my Bible and recommended it and given to other cake makers I have used her basic and rich scone recipies . The results have been disappointing as the scones turn out crumbly and are difficult to spread with butter or Rhodda's Clotted cream, also the same effect with cheesy scones Have also found the same effect with the Marmalade cakes ( I do use my own made Marmalade) help