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
Thickness of quiche pastry!
When making the shortcrust pastry for quiche Lorraine how thick do you think the pastry should be when rolled out? And also can the recipe be doubled? I made this quiche today and was absolutely delicious. Thank you!
Dark Chunky Marmalade hasn't set well!
Hi Lindsey, I’ve made some of the dark chunky marmalade, it hasn’t set well. Do I use all the pouching liquid or just the pint that makes the pectin?
I have an aga, so I put the pan in the top oven for 4 hours.
I hope I have explained this well enough.
Judith
Making a 10 inch mincemeat cake
Hi Lindsey
Could you please suggest (or best guess) revised quantities and cooking time / setting for the last minute Christmas Mincemeat cake from the BBC Delia Smith Christmas cookery book (1990) from 8" to 10".
Thank you
Pancakes ingredients
The recipe states 200ml milk with 75ml water - does this mean a total of 275ml of liquid is needed?
Kneaded v un-kneaded!
Delias white loaf does not require kneading and is lovely bread. Many other recipes do require kneading. What is the difference between kneaded and un-kneaded bread?
Thank you
Making a large Sticky Toffee Pudding
Dear Lindsey
Looking at the little sticky toffee puddings recipe, I wondered if it could be used to make just one large pudding? If so, what size/shape cooking dish, and what length cooking time, would you suggest?
Many thanks in advance
Danny