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
Made Crab Cakes to the letter!
Made crab cakes to the letter. A nasty mess in the pan, they would not bind. I personally would have used an egg (I am a catering professional.) but don't think I'll chance them again. Wasted a lot of money on a crab. Thought Delia was a chef!
Making Gluten Free Scones
Hello Lindsey
I’m now making more gluten free bakes . Generally I substitute the equivalent GF flours for the regular wheat based products which usually work but I am wondering if I do this for Delia’s Cheshire Cheese scones if they will rise as well as the original recipe? Or should I add a teaspoon of baking powder?
Thank you, Jayne
About the Pork Chops with Cream and Mushrooms
Hi Lindsey,
Just a comment about the recipe for Pork Chops with Mushrooms as at page 521 of Delia's Complete Cookery Course Book. My wife used to cook this for me and my son Kevin and we both thought it was great. However Kevin tried the new recipe on line with Creme Fraiche and thought it was not a s good as the original one. I tried the old recipe last night with double cream and it tasted wonderful. We both think the original is best and one of the stand out recipes in Delia's book.
Best wishes,
Louis
Tin for the wholemeal loaf
Hi Lindsey,
Just watched Delia's video on home made bread and am going to give it a try. My wife's cookery drawer has three tins all different sizes. Delia didn't mention the size of the tin she used for the wholemeal loaf. Can you give me a steer please?
Regards,
Louis
Soft Shortbread
Hi Lindsey
Can I first say I love the delia online it’s amazing and everything I have baked has been amazing too.
The question I would like to ask is when I make the semolina shortbread it is soft not crunchy like a biscuit I don’t know if it should be or am doing something wrong would really appreciate some feed back when you get some time
Kind regards
Arlene
Rising quiche!
I make Delia’s Quiche Lorraine often.
I rises beautifully but on cooling collapses and does not look anything like the one in the recipe
Where am I going wrong
Thanks Lindsey