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
Freezing and defrosting Etty's Sausage Rolls
What's the best way to freeze and defrost Etty's Sausage Rolls?
Baking Blind
Why do some tart recipes require blind baking of pastry shell while others don't eg. Delia's red pepper and tomato tart.
Many thanks.
Wheat Free Flour
Hi Lindsey
I'm allergic to wheat flour. What other flour can I use to make a steamed sponge
Thanks
Dilip
Drop Scones
Hello Lindsey
As you know I can't get hold of SR flour and I want to try the drop scones from an old 1977 Delia Book of Cakes.
Apart from the SR flour it includes 1.5 tsp bicarbonate of soda and 1 tsp cream of tartar. Are these essentiai and shall I add more baking powder to make up for the lack of these ingredients? I can buy bicarbonate of soda but cream of tartar is more difficult.
I will be using a frying pan, so do I have to keep greasing the pan or will the first greasing last?
Regards
Wendy x
Fried Eggs
Can you please remind me how to season an aluminium pan? The one I bought in March seems to be losing its ability not to have things, like fried egg, not stick to it
Garlic Crusher and 20ml Spoon
Hi Lindsey
My garlic crusher has broken after many years use. Do you think it's worth buying another especially with the microplane graters that are around and is there any difference between using a grater or crusher?
I've got some Delia'books from the 70's, has she always used the 20ml tablespoon or back then was it the 15ml one she used? There are a few of the recipes I'd like to use and just want to know.
Best regards
Wendy x