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
Caramelised Orange Trifle
Delia’s trifle recipe with carmalised orange
Fondant Icing!
What are the proportions for icing sugar and liquid glucose when making fondant icing, please?
French pastry tarts!
When I go to the South of France a patesserie I go to regularly make the most superb lemon tarts. The pastry is very hard so you get that lovely "crunch" with the lemon mixture. I have tried many times to get their pastry recipe but with no luck.
I always bring back some French Patesserie flour to try and replicate their tarts but no luck as yet.
Do you know how they get the pastry so hard in their tarts?
Thank you
david Chamings
Perfecting scones
When making buttermilk scones
a. Should I let the dough rest or work it straight away?
b. If making twice the quantity of Delia's buttermilk scone recipe should I use two eggs? Or is the egg just a binding agent?
Many thanks
Kevin
Finding your favourites
How can I access my saved recipes when I have logged in?
Onion swap!
What can I substitute Spanish onions for in the goat cheese tarts. My supermarket doesn’t have them.