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Questions
Perfecting Chocolate Bread and Butter Pudding
CHOCOLATE BREAD AND BUTTER PUDDING
Made this again for the first time in many years and it went down a storm with our lunch guests on Easter Monday.
Just to say, though, that the top layer did not turn out particularly crisp, while the inside was very soft, almost mousse-like.
I used a good quality sliced white loaf, which was still relatively fresh. Would it have been better to use a stale (I.e. drier) loaf?
Also, is it better to use a deep dish, or a bigger, shallower one?
The butter in Hollandaise Sauce
HOLLANDAISE. SAUCE
The recipe doesn’t say whether to use salted or unsalted butter. Which is better, or doesn’t it matter?
Double Chocolate Brownies!
RE: BRAZIL NUT BROWNIES
Hi Lindsey, my daughter can’t eat nuts, can I swap the nuts for chunks of chocolate and if so, would I use the same quantity? Thanks again for website- the ‘recipe of the day’ is encouraging me to try new dishes with confidence. Thanks again Astbury.
Making breadcrumbs
Hello, could you please tell me how to make breadcrumbs? Do I use stale bread or fresh and how do I store them and for how long please?
Sorry if this seems like a silly question, but hope you can help.
Many thanks
Making Vanilla Cream Terrine in advance
Hello,
How far in advance can you make the vanilla cream terrine? Thanks.
Tricia
protected with Imazalil, Pyrimethanil
Advice please, Lucy
After years of buying unwaxed citrus fruit for zesting I read the small print on the label -'protected with Imazalil, Pyrimethanil ,
2-Phenylphenol' - last week. All have a negative write up on internet and certainly sound best avoided.
Is searching for organic fruit the only safe option?
I would add I'm not super health conscious and have reached 82 fairly unscathed.
Many thanks, Ann