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Fine Sponge Flour
Tuesday 07 October 17:29

Hello again,
I really want to try Rita's madeira cake recipe, however I've hit a stumbling block. Rita's cake asks for Fine Sponge Flour - I can't find this anywhere and wondered whether I could use plain or self raising instead?

Thanks!
Emma

By Janice, USA: Use for plums (4 Replies)
Tuesday 07 October 16:20
I adore plums and couldn't resist buying some today as the price was right. Now I need some suggestions of good recipes to use them. Any chutney recommendations in particular would be welcome, but I would like to buy more to use in other recipes too. Thank you all in anticipation.

By Loraine: Sponges (2 Replies)
Tuesday 07 October 14:55
My sponge cakes don't seem to rise like they should is it because I use an electric mixer and mix to long. I measure all the ingrediants also sometimes the cake seem a little dry.

By susie: photos (2 Replies)
Tuesday 07 October 14:45
Please can somebody tell me how to to find the photos of you all? I have managed to find the photos of recipes on dessert quueens picasa site.
Thanks
SueXX

By Margaret: Cake tin conversions (1 Reply)
Tuesday 07 October 14:04
Does anyone know how to do cake tin conversions i.e. yesterday I made a recipe with four eggs and had to use a deepish 8 inch round cake tin. As there are now only the two of us, I would have liked to have made the recipe in 2 x one pound loaf tins, but I had no idea if the mixture would go into them! Am I making any sense?
Some help please on this one would be great.

By Impi: Need ideas (11 Replies)
Tuesday 07 October 12:27
Hello all, I know I am well in advance asking this but.... next March we are having a big party at our local restaurant/wedding venue/hotel to celebrate both our 60th birthdays and our 30th wedding anniversary, I have talked with the venue about food and I would like a hot buffet. At the moment I am thinking Boeuf Bourguignon, Lamb Tagine and a Veggie dish all served with fresh veg and then some really nice desserts. Problem is the veggie option, the Chef has suggested a vegetable curry or casserole but I was hoping for something a bit more 'classy' anyone got any ideas???

By Margaret: Individual Sussex Pond Puddings (4 Replies)
Tuesday 07 October 10:38
Hi - I put a thread on here a couple of weeks ago asking if anyone had made these etc.
Thought I would follow this up by saying I made these last week and they were to die for, and certainly not a poor relation to the huge original pudding.
The pastry was very light, due to Delia's clever idea of using breadcrumbs in the suet pastry mixture.
My husband said he thought he had died and gone to heaven after eating one of these. In fact he said he was still thinking about them hours after eating the pudding.
I made this as part of a British Food Fortnight challenge.
Thank you Delia for another wonderful pudding!

By Jameseybaby!!!

Lamb noisettes (17 Replies)
Tuesday 07 October 10:29

Bonjourno My loves!

Howis best to cook these? Marc wants them for his dinner tonight. Now the DR site is normally really good but for these it just says, "best served pan fried". I have a lovely ginder with rosemary, lavender and oregango salt in which is for lamb, and worked really well on the shoulder of lamb I did a couple of weeks ago. Shall I just grind that over and lightly pan fry? I don't think lamb really needs a great deal of "treatment" but what would I know, I won't eat the stuff!

Any ideas gang?

XXXXX

By Silly Sausage: Feeding a Christmas Cake (12 Replies)
Tuesday 07 October 08:47
I'm all set to make a Christmas Cake this week end (just call me organised!), but I'm not sure how often you have to "feed it" with brandy when it's being stored between now and xmas. Can anyone help?

By tilly: silicone bakeware (6 Replies)
Tuesday 07 October 08:46
Has any one used silicone muffin tins to make yorkies? Am unsure if the temp of the fat might be too much. Have got metal tins so it is a general query .Xx

By Rob!!: Flour (8 Replies)
Tuesday 07 October 08:42
Can you use self raising flour to thicken dishes? I love Mrs D's shepherds pie recipe...and in it, you have to use plain flour...since I have foolishly run out of plain flour, I only have self raising...will it make any difference???

By pat: stem ginger question (5 Replies)
Tuesday 07 October 01:13
Can anyone tell me how much is "5 pieces preserved stem ginger"? I live in Canada (lived in York for a year) and love the Preserved Ginger Cake. I can't get stem ginger in Canada and am making my own from scratch. BUT once I get that done, I don't know how much to put in the recipe. Many thanks to anyone who can tell me that. Cheers,

By userjoe: for Yummy or anybody that knows (2 Replies)
Monday 06 October 20:36
I want to cook Yummy's recipe for Porc avec Gingembre et Moutarde and wonered if I could do it with Pork tenderloin rather than pork chops. If so what number gas would I cook it on and for how long.

By tilly: chicken soup (9 Replies)
Monday 06 October 18:25
whenever i make chicken soup it "feels" fatty when i eat it. and leaves my lips greasy not the best of discriptions i know . Any ideas ?

By Gillian: Cottage pie (7 Replies)
Monday 06 October 18:18
What do you all use to make a cottage pie in? I dont have any casserole dishes deep enough but wonder if anyone has ever used a loaf tin? I want to be able to freeze it as well - so do I line the tine with foil or somesuch so that I can get the pie out once its frozen?
I usually do the ultimate cheat and buy my cottage pie from m and s but feel I really ought to make my own now I'm retired!
Gillian

By Tooodlepips

Simple things are often the nicest
Monday 06 October 17:50

Hubbie brought up a big basket from the vegie garden, including the last of the courgettes. I was going to make a courgette soup (one of my favourites) .... but as I was a bit short of time to preserve some of the other vegies for the winter , I chucked in a pile of chopped tomatoes (didn't even skin 'em!), a couple of Rosa Bianca aubergines (if you haven't tried them, they are bliss!), a little bit of hot chilli and some onions, garlic and herbs de Provence.

When it was cooked, I blized two thirds of it and left the rest chunky .... I haven't enjoyed a meal so much in ages. Really simple and it only took a matter of minutes.

But better than that, I've just harvested my first parsnips (whooo hoooo, I love my husband almost as much as I love parsnips!) and am going to toss them in some oil, spices and maple syrup along with chunks of carrots, butternut squash, the last of my shallots and whatever else is knocking about in the fride. That'll make a really quick meal and I can spend the time paining my toenails and drinking cocktails instead!!!!!

By Jenny: Sunday Lunch (3 Replies)
Monday 06 October 16:41
I know there is excellent advice in the Winter Cookery book, as to how to time a perfect Sunday Roast, but am surprised that Delia has never done a book on how to achieve this and attend a morning service in church.

By Alfonsa: ice cream maker
Monday 06 October 15:58
My ice cream maker has developed a crack around the rim. I've turned it upside down to see if any liquid comes out and it doesn't. I am concerned as to whether I should continue using it. What do you think?

By susie

Cooking Cabbage (11 Replies)
Monday 06 October 15:30

my nan always used to cook her cabbage with bicarb, does anybody still cook their cabbage this way?

SueXX

By SusanM: Caramalised Onion (5 Replies)
Monday 06 October 14:36
Having trouble buying this locally . Sainsbugs staff had not a clue what I was talking about .!!! Any ideas please ? Susan x

By Karen74

Quark? (11 Replies)
Monday 06 October 13:46

Does anybody know what quark is?

Thanks

By tellybwmbas1: Dried elderflowers (2 Replies)
Monday 06 October 11:51
Can I use dried elderflowers to make the cordial during the winter? If so, what quantities?

By Oinker: Soggy coleslaw (7 Replies)
Monday 06 October 10:14
Everytime I make "traditional" coleslaw, by the time it hits the table there is too much liquid at the bottom. Because of that it doesn't stay creamy. Any tips guys?
Thanks.

By Simeon: Fig Ice Cream
Monday 06 October 02:20
Anyone tried Delia's Fig Ice Cream with success? The pureed figs with milk mixture was very thick. Is it how its meant to be? How do you then make a custard with such a thick mixture? Anyway, I pressed on following Delia's instruction to the end, and the ice cream turned out to be very grainy, and it kind of "falls apart" when I scoop it. Any experience you can share would be most appreciated. (ps: I make ice cream without an ice cream maker.) Thanks!

By Emma

Swiss Meringue Buttercream (2 Replies)
Sunday 05 October 23:26

Hello,

I've come across recipes for Swiss Meringue Buttercream and I was wondering if anyone would recommend using it to cover/fill cakes?

Would you use it over traditional buttercream and if so, why? Taste wise, how does it compare with buttercream?

I'd like to try making it but would rather have some reviews (be they good or bad!) before attempting it!
Many thanks,
Emma x
Is it the same as a mousseline (I

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