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 Baked Vanilla Cheesecake
Can you freeze the baked vanilla cheesecake once made?
Lemon juice in the muffins
Hi Lindsay
I’m making Delia’s iced lemon poppy seed muffins. Approximately how much lemon juice would you add to the batter in millilitres as lemons vary in size and it’s a small batch? Hope you can advise.
Many thanks. Deborah
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