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Questions

Making a Larger Roasted Mediterranean Lasagne

Asked by: Helen L

I want to make a bigger version of the roasted veg lasagne. If I use a 9 x 13 pan, I am thinking I can just double the recipe amounts. But how long should I cook it for? And can I use a glass pan, or should it be metal? Thanks! Helen (a Delia fan since the 80s!)

Answered by Lindsey: Hello Helen, Yes you can use a glass or any oven proof dish. I’d do 1 ½ times the recipe unless you are going to make it deeper then yes double it. I would bake it at the same temperature for 40 – 50 minutes. Probably 50 if you double it. If it’s made ahead and chilled I’d remove it from the fridge a couple of hours ahead. Kind regards

Marmalade Video

Asked by: NickyP

Hello I am making seville orange marmalade as I did last year. I have the recipe in my book ( Delia’s how to cook bk 3) but found the video really useful last year. When I click on the video it just goes to an Amazon ad which I can’t get out of. Are some video’s no longer available?

Answered by Lindsey: Hello, Thanks for letting us know. It’s been fixed now.

Polenta & Ricotta Cake without alcohol

Asked by: Simon01

Hi Lindsey. Polenta & Ricotta Cake. Only just spotted this one and the question is the usual one for me - what can I use in place of the alcohol without compromising the end result - apple juice, grape juice, prune juice or just plain old water? Many thanks. Eileen

Answered by Lindsey: Hello Eileen, For myself I would do the zest and 60mls orange juice. All best

Serving Lemon Meringue Ice Cream

Asked by: mmmm

In the Delia Summer Collection book some of the ice cream recipes say they must be placed in the fridge for 20 minutes or so before serving. I want to make the Lemon Meringue ice cream but it gives no indication of whether it should be placed in the fridge before serving. Just wondered if this means it should be served straight from the freezer.

Answered by Lindsey: Hello, I instinct is that the ‘if solid’ rule will be the same, but perhaps the meringue and syrup in this recipe meant that it was less solid when the recipes for this book were tested. It’s been so long since I made this, and today’s freezers are likely to be much better than there were in 1993. I would check it earlier in the day you intend to serve it by pushing a metal skewer into the centre to give you an idea on how solid it is. That way you’ll know if it needs time in the fridge before it can be scooped. Kind regards

Banana Loaf not cooking

Asked by: Sally Rees

I have just made the Banana and Walnut loaf, following the instructions to the letter. I noted that you recommended about 1lb of peeled banana, in reponse to a previous enquiry. I had exactly 1lb of peeled banana, which to me seemed quite a lot! I mixed it with the dry mixture and it seemed to me much wetter than the mixture in your video. Perhaps I should have added it a little at a time. The loaf has been in the oven for nearly 2 hours at 180 recommended temp in conventional oven and it is not cooking. I have now switched the oven to fan to see if that helps - keeping temp at 180 even though that is higher temp at fan. I have put some foil over the top to stop it burning. I don't think this loaf will cook properly. What have I done wrong? Kind regards Sally

Answered by Lindsey: Hello Sally, This recipe is one of our favourites and I make it every couple of weeks. I don’t usually bother to weigh the bananas. I don’t always have 4 medium bananas, sometimes 3 large, sometimes more smaller ones. I never add it gradually. I was trying to be helpful with my previous response regarding the weight of the bananas but obviously I wanted to check this after reading your post, so just weighed a medium peeled banana and today it weighs 120g. How many bananas did you use to make up 1LB? How are you checking that your cake is cooked? Has your cake risen and cracked? I’m not sure why your cake hasn’t cooked properly. My mixture looks wetter than the video sometimes too and may need an extra 5 – 10 minutes, but not more. Is your oven temperature running ok? The things that could go wrong, apart from very much more banana, could be… Not enough flour, no baking powder, too small or no egg or too much sugar. Sometimes people add the fruit juice as well as the zest. Has it cooked now?

Feathers on a cake

Asked by: BERNICE Allen

Hi Lindsey, Can I use feathers as cake decoration, even if I dip them in food safe wax? Bernice

Answered by Lindsey: Hello Bernice, I don’t know from experience about the wax suggestion, but I’m doubtful. If I had to do a feather decoration I would purchase edible feather decorations or make them with a silicone mould or purchase clean craft feathers and keep the little ones away.