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 Custard
Can custard be frozen?
Freezing Queen of Puddings base
Can I freeze the queen of puddings before I add the meringue?
Baking croquettes
is it possible to bake camembert croquettes rather than frying which would be easier when guests are arriving?
Mossaka with friends
I am making the moussaka with Aubergines & ricotta to travel with tomorrow to a friends house. Is it better to make and cook today and warm up tomorrow or can I put together but not cook and take it to my friends ready to put in the oven there? ( about an hours journey there)
Make individual muffins instead!
Todays recipe for the apple muffin cake, can you use thie batter to make as muffins instead?
Why sift twice?
I’ve just been looking at the Spiced Apple Muffin Cake and noticed the instruction “as with all muffin mixtures, you need to sift the dry ingredients twice”. The way it’s phrased makes it sound like it’s a common practice in muffin-making, but despite having used a variety of muffin recipes from both the U.K. and the U.S., I have never found anyone other than Delia to give that instruction!
So I’m wondering why it’s included, and what benefits Delia feels it brings to the recipe to make it worthwhile?