Hello, I would like to make Delia's Viennese Tartlets but would like to know whether corn flour is the same as corn starch. I live in France and know I can get the latter but am not sure of the former and the American corn flour I have (for corn bread) is more like rough corn meal. Many thanks.
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)
Please can you tell me how long will marzipan keep? How do you store it? Also do you have any tips as how to get the marzipan firm so that it does not stick to the rolling pin and you could lift it up with the rolling pin to lay it over the fruit cake.I am planning on covering a fruit cake in a couple of days time. Thank you.
Can the Vegetarian Moussaka with Ricotta be frozen? Many thanks.
Why don't your recipes quote oven heating for fan assisted ovens.
I was looking at the recipe for English Gooseberry Creams with Elderflower & Gooseberry Compote - it says it's from A Year In My Kitchen. I can't find a book by Delia with that title. Is it someone else's book?
Also (and sorry to be a nuisance) recipes from the site never print properly - ingredients follow after the method and typeface overprints.
Many thanks & regards