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Questions
Aboiut the English Custard Tart
In the recipe for English Custard Tart, at what point do you take the pastry case out of the tin, after it has been in the freezer or at a later point in the recipe?
Correct cabbage!
In your recipe for Soupe au chou, the ingredients specify "white cabbage". However in the photo it is clear that savoy cabbage has been used.
Personally, I have a great preference for the latter. Which does Delia really use?
About the Creole Cake
My Delia Christmas Cook Book says the Creole Christmas Cake is too rich to marzipan and ice. But the website shows the cake with the Angel in fondue icing am I looking at a different cake?
Making Chicken Basque for 10
Is it easy to increase the portions to 10 for chicken basque
Roasting a 12lb rib of beef
In the past I have used Delia’s guidance re cooking three rib roast of beef.
I find myself with a 4 rib joint weighing 12lb!
Are the timings the same as for 6lb (3 rib)?
ie 20 mins high temp. Then 15 mins per lb plus whatever if wanted medium rare etc.
or would it be better to cut it into two joints of 2 ribs ?
This cost way too much to ruin in the cooking.
Cooking a double batch of mincemeat
I am doubling Delian's mincemeat recipe - how long do I put the mixture in the over for?