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
Crystalising petals without raw egg
hi lindsey, love delia's sachertorte cake recipe and want to make. sounds fab. i'd love to decorate the cake with the sugared rose petals, but my QUESTION IS, can you recommend an alternative to the raw egg white that the petals are dipped in? many thanks. philomena
About easy boeuf bourguignon
Hi Lindsay, I’m planning to cook Delia’s easy beef bourguignon but don’t have the borettane onions in balsamic how can I substitute these ? I do have shallots.
Thanks for your assistance.
Marmalade didn't set!
Hi Lindsay. I followed Delia's recipe for seville marmalade and made one batch very successfully as usual. However, the second batch was not successful and has not set properly. I did not use jam suger but never have as i dont like the strong set!! I have put it all in jars etc but it is too liquidy and not fit for use. Can I do anything to salvage it.....reboil it and use jam suger or any tips? Really need your help. I noticed that some of the oranges were larger than normal and possibly did not contain enough pectin.
keeping Chocolate Fudge
I made Delia’s Chocolate fudge with raisins and nuts for my single girlfriends for valentines. It’s the nicest fudge I’ve ever tasted. It’s more like a posh chocolate than a fudge so that’s why I told my friends it was! How long will it keep? Wondering about all the cream in it. Perhaps the sugar will preserve it? Many thanks
Decoration the wedding cake
Hi, I am asking about decorating my 3 tier wedding cake. it is a rich fruit cake ordered ready made from a professional company and i have been feeding the cakes with kirsch and keeping them wrapped.
Our wedding is on 17th June this year, 2023.
My question is about when to add the marzipan and icing as i don't want to do this at a later date.. I have got just over 3 1/2 months. Can i do this now, or very soon? if so how do I store it.
The amount of liquid left in my marmalade
Seville Orange Marmalade. I have successfully used your recipe for many years. Yesterday I left the peel in the simmering oven of the Aga and got sidetracked whilst out. The peel has held its shape and is not overcooked but the liquid has reduced considerably more than usual. Should I add extra water prior to adding the sugar?
Many thanks