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)
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.
Why has Delia's Chocolate mousse recipe gained sugar?
I have her complete cookery course book first published in 1978 and there is no sugar in the recipe there. So has she gained a sweeter tooth or does she think her readers have?
Delia Online with San Daniele & Grana Padano Promotion
When it comes to origin and tradition, the Italians know the value of their culinary heritage with each region celebrating the produce its rightly famous for. But how do you know you're buying the real deal?
The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.