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
Keeping risotto warm
Is it going to be OK to leave it a bit longer while I serve and eat our starter? Say 10-12 minutes?
Shortcrust Pastry
Hi Lindsey,
Delia's shortcrust pastry is made with butter and lard, can the lard be changed for Trex or just all butter.
Look forward to hearing from you.
Linda
Printing Recipes
When printing a recipe why does the Method come before the Ingredients?
Christine
The measure of it!
Hi Lindsey
It's me again! Two things both after the event as it was too late to ask you.
1. The recipe for the Austrian coffee and walnut cake states 7 fluid ounces, 200 mls fromage frais. Yet on the strawberry and vanilla pavlova it says 200g fromage frais. How come it is in two measures, I have only seen it in grams. I realise there isn't much difference in the two measures on small amounts like that, I was just wondering that's all.
Fromage Frais
Hi there Lindsey
The recipe for strawberry and vanilla pavlova calls for 200g fromage frais. I can only buy it in 500g tubs so that leaves me with 300g spare. I was thinking of doing the coffee and walnut cake and wonder if I could use the same filling as for the pavlova but using the whole 300g or wouldn't that work well?
Any other suggestions more than welcome
Kindest regards
Wendy x
Pastry Cases
Hello Lindsey,
Really enjoying the new look. I don't have an iPad, but it is really good on the phone. My friend up north told me about the website and have enjoyed looking around. I used to use Good Housekeeping but have gone off it. I've got all of Delia's books but this is my first venture around Delia's site.