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Although they look impressive and fairly professional, these crunchy brandy snap baskets are really very easy to make and will show off your ices and sorbets to perfection.
Delia describes this marmalade as the best she's ever tasted and marmalade makers should rejoice: it needs long, slow cooking so is really easy to make.
Delia's redcurrant jelly is adapted from a 19th-century recipe and is a million miles from the over-processed sweet version all too often found in the shops today. Try it with lamb and cold cuts.
This ice cream is unbelievably good. Perhaps one of the best treats of early summer would be to serve A Very Easy One Crust Gooseberry Pie accompanied by home-made ice cream: what a combination!
I now find that lusciously thick genuine Greek yoghurt makes the best fruit fool of all, as it allows the full flavour of the fruit to dominate. If you're serving this to someone who doesn't like yoghurt, don't worry – they won't know.
Sounds odd, doesn't it? But you'll believe it when you try it. These are truly sensational – better than ice cream or a sorbet. First you bite into crisp frozen chocolate and then meet the beautifully fragrant iced banana. Heaven.
Whenever I see cheesecake on a menu I'm filled with longing – there's something awfully comforting about cheesecake – but the question always arises as to whether it will or will not be cloying (and if it is, what a waste of calories!).
Previously, I have made these with mascarpone, but this low-fat alternative is, I feel, every bit as good as the rich version and the perfect accompaniment to any fruit compote.
Although this lovely recipe may sound more like a dessert than a starter, it's actually a brilliantly refreshing way to begin a meal and cleanses the palate for what lies ahead.
Light and lovely, American muffins are a real teatime treat - and you can add different variations to the basic muffin mix depending on what's available or in season.
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