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Apologies if this question has been asked before. I don't always have time to make a fresh pastry case from scratch. Can I make it beforehand and freeze it? If so, do I cook it first or freeze it raw? Also, do I have to defrost it before putting the filling in or blind bake it from frozen? Many thanks for your help.
Apologies if this has been asked before but I was wondering if you could tell me...
Delia's cake recipes in her new cake book call for self raising flour. Just to confirm: Is it 1 teaspoon of baking powder added to 110g of plain flour to make 'self raising' - then add any additional baking powder per the recipe?
I want to make the feta cheese cake for Sunday however I am short of time....I don't want to rush on Sunday morning and risk is not setting. Can I make on Friday evening and keep in the fridge? Will it still be ok?
Hi, I'm making a celebration cake for my Mum's 90th birthday and am thing of using Delia's Ultimate Carrot Cake, but it's not big enough, how can I scale this up to serve 50 or would I need to make two? Thanks, Paul.
I am wondering if it is a good idea to swap schicken for pheasant in the Pot Roasted Pheasants in Madeira recipe in "Happy Christmas?" I live in the US , and finding pheasant, while possible, will not be easy. Also, if chicken can be used, would you recommend potions or the whole bird? Finally, will cooking times need to be adjusted?
Thanks for all of your help! I always appreciate your time and expertise!