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Questions
Warming milk for Bara Brith
Bara Brith
Hello Delia and Lindsay
A belated happy New Year to you both.
Grateful if you would advise whether it is necessary to warm the milk if using fast action/easy bake yeast.
Thank you.
John
Which Madeira?
Hello.
Can you tell me what sort of Madeira wine is used in Delia’s braised venison casserole as featured in the “happy Christmas “ recipe book. Is it sweet or dry? Thank you
Scalding milk or cream
I have been given a book The Soup Book x Louis P.De Gouy former chef at Waldorf Astoria. A number of the recipes in the book talk about scalding milk and scalding cream. The Chef was working in the 1920/30/40 eras when there was no semi skimmed milk etc etc. My question is what would be the equivalent today of scalded milk and cream or is there nothing but going ahead and scalding the milk.
Regards,
Louis Henry
Strong tasting Chicken with Sherry Vinegar Sauce
I cooked sherry and tarragon chicken for the first time in ten years. Cooked everything in a pan then transferred it to a casserole dish and cooked the oven. It tasted very strongly of vinegar and was rather unpleasant to my taste. I followed the recipe precisely except for finishing in a covered casserole dish in the oven and not uncovered in hob. Would this have changed the final flavour?
Keeping rice salad
Hello ladies
I’m going to make the brown rice salad with nuts and seeds for the first time but it’s only for me. Apart from downsizing the recipe, if I cover the bowl with cling film and keep it in the fridge, how long will it keep please?
I’ve actually followed Delia for many years, especially at Christmas but this is my first time reaching out. Many thanks for everything xx
Making a large Thai Salmon Parcel
Hello, re your Thai Salmon Parcels, is it possible to make a large parcel for 4 people with this recipe to serve at a dinner please? Thank you