Can I freeze bread dough, and at what stage of the making process can I do this?
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Having made meringues for 40 years I thought the hazelnut apricot meringue recipe looked easy. It was a disaster. Meringues stuck in greased tin and onto paper. They barely rose.
Peeling off the paper led to a pile of soggy meringue crumbs which I was just about able to glue together with the apricot purée and the whipped cream to give dinner guests some sort of pudding.
How can I adapt the classic chicken Basque recipe to do it in my slow cooker? Specifically the amount of liquid needed, which should be less.
Hi, I am going to make (at least try) your famous chocolate (liquid glucose) cake.
It calls for cream to be beaten to floppy stage.
Can you give me advice on what exactly is the floppy stage in cream beating.
Thanks very much
Big fan of Delia esp Creole Christmas cake. I like to make them for gifts at Christmas time. Please can you let me know quantity and cooking time if I wanted to make them in a 5 or 6 inch tin instead of 8 inch. That way I can give more away and keep cost down, Thank you. Margaux