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Questions
What are boneless pork streaky rashers?
What are boneless pork streaky rashers?
PS. The scones are lovely and soft on the inside and not a taste of baking powder
Hi
Just as a PS. The scones are lovely and soft on the inside and not a taste of baking powder.
Wendy x
A pinch of salt
Hi Lindsey
I wrote in a couple of weeks' ago about the plain scones that hadn't risen and the possibility I'd put too much BP in.
You suggested less BP and to be sure the oven was hot and the mixture slightly damper.
I thought I'd let you know I've just made another batch and the have risen beautifully, They are still too hot to eat but I shall be having one or two with coffee when I've done this. A small question what does the pinch of salt do in this and other cake mixtures?
So once again and as ever, thanks for your invaluable help and advice.
I am going to make Delia's Lemon Griesetorte for a buffet party
Good morning, Lindsey. I am going to make Delia's Lemon Griesetorte for a buffet party the weekend after next. I have two questions:
I'd like to know whether I can scale it up by a third, (4 large eggs etc) and adjust the cooking time by a few minutes. I don't mind doubling the recipe, but I'm assuming that might be a step too far from the baking point of view..
I don't want to make two tortes, but I'd like it to be a bit bigger than the 18cm one.
And can I freeze the cakes, without the filling?
Thank you, in advance!
Jennifer Bolton
Making Shortcrust Pastry
In making shortcrust I normally use a 60/40 ratio of hard marg and lard to 200g plain flour.
This past few days I've tried to use butter and lard in the same ratio but find that it tears very, very easily. I work it the same way as I do with the marg/lard mixture. I'm just trying to master the butter/lard mixture.
Any advice on what might be wrong or on changing proportions etc
Kevin
Can I use double cream instead of whipping cream?
My banoffee pie recipe needs whipping cream. Can I use double cream instead?