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Apricot Galettes with AmarettoServes 6

Apricot Galettes with Amaretto

Thin discs of pastry - galettes - are a cook's blank canvas for all sorts of savoury and sweet treats. Here Delia combines apricots and amaretto to mouthwatering effect.

 
 
Alain’s Passion Fruit BruleeServes 8

Alain’s Passion Fruit Brulee

My thanks to Alain Benech, our very French chef at the football club, whom I persuaded to part with his delicious recipe for you all to make. Whenever it goes on the menu, it’s very popular and always sells out.

 
 
Little Mincemeat Souffle PuddingsServes 8

Little Mincemeat Souffle Puddings

Don't let the word souffle put you off - these are very easy to make and can even be reheated or frozen! Serve them with Chilled Rum Sabayon for the finishing touch...

 
 
Lemon CurdMakes three 1 lb (350 ml capacity) jars

Lemon Curd

Lots of lovely recipes call for lemon curd and, once again, it’s something that is never the same when shop-bought.

 
 
A Classic Sponge Cake (with Passion-fruit Filling)Serves 8

A Classic Sponge Cake (with Passion-fruit Filling)

This sponge cake could also be made in a 7 inch (18 cm) tin (just use two eggs and 4 oz/115 g each of flour, sugar and butter). It can then be filled with jam and cream. And while the soft fruits of summer, when they're available, are perfect for fil

 
 
A Very Chocolatey MousseServes 6

A Very Chocolatey Mousse

So easy and loved by everyone who eats it: isn't it time to revisit this classic French dessert?

 
 
Caramelised ApplesServes 4

Caramelised Apples

This is really toffee apples served as a dessert and, while they are pretty child-friendly, we know they'll go down a storm with adults too!

 
 
Old English Apple HatServes 6-8

Old English Apple Hat

Instead of the usual apple pie, why not ring the changes on a cold day with the sumptous steamed pud? Perfect for the depths of winter, it also fits the bill on a cold autumn day when apples are at their best.

 
 
Easy Caramelised Orange Trifle with MadeiraServes 4–6

Easy Caramelised Orange Trifle with Madeira

In my ‘real cooks’ Christmas book, the caramelised orange trifle takes an absolute age to prepare – though it is, of course, superlative; the best of its kind. But I have to say that this easy version is also a real winner. I find there are those who

 
 
Cranachan with Caramelised Oatmeal and Raspberry SauceServes 8

Cranachan with Caramelised Oatmeal and Raspberry Sauce

Cream, raspberries and toasted oatmeal drenched in whisky: what a combination! Perfect for Hogmanay, St Andrew's Day, Burns Night or any other excuse.

 
 
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