I would like to know how long I can keep Delia's polenta and ricotta cake with dates and pecans. I see you have to keep it in a cake tin but as it has ricotta I wonder whether you need to put it in the fridge
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I use an Induction hob and have by careful testing, know what temperature each of it's 1 to 11 settings give. This is very useful for things like making sauces and melting chocolate, so the pan doesn't get too hot!
My question is, If whilst heating up something,  With the hob set on what I know is the boiling point,  Rather than a higher setting because it will get to that point quicker, but then as it boils, turn it down to the known setting, is the slower cooking time, actually going to cook the food 'better', because it's had longer to get up to temperature?
Can you freeze the Pinzinis when fried, or would it be best to just freeze the dough triangles and fry later as required
I made the little sticky toffee puddings at Christmas and they were wonderful. I would like to make again, but I will be at 8,000 FT altitude when I make it next time. Any suggestions for cooking in the altitude?
Fresh Lemon Cheesecake with frosted grapes
I had to replace my original 1990 "Delia's Complete Cookery Course" book as it got dropped into the washing up water!
The recipe in the new book uses a liquidiser - I am sure that the original didn't, but I can't find it anywhere online. I seem to remember blending the sugar and egg yolks with a wooden spoon and pushing the cottage cheese through a sieve, but can't remember all the instructions. Would it be possible to let me have the original method.