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Questions

Almond Flour

Asked by: kah22

Quick Puff Pastry With Almond Flour. Is It Possible? I've used Delia's Quick Flaky Pastry in the past and found it great. I'm now trying a LCHF diet and was wondering could I subsitute Almond Flour for the plain flour and keep other ingredients the same RECIPE 75g block butter or block margarine 110g plain flour a pinch of salt little cold water Kevin

Answered by Lindsey: Hello Kevin, We haven’t tried it but I don’t think flaky pastry will work but I think your will be able to make something with a pie crust or cookies using almond flour. Best wishes Lindsey

Making double lemon drizzle cake as a loaf cake

Asked by: Steinway485

DOUBLE LEMON DRIZZLE CAKE WITH POPPY SEEDS I'd like to make this as a loaf cake. Can you foresee any adjustments I would need to make to the recipe, or any inherent problems with doing is as a loaf, rather than round cake?

Answered by Lindsey: Hello Steinway, I think the Double Lemon Drizzle Cake mixture will fit in the Delia Online loaf tin (or a 1lb Silverwood tin) or a traditional 2lb loaf tin. When the cake has been drizzled it is very, very moist which means it’s quite fragile. So unless your loaf tin is hinged you might have problems turning it out neatly. I haven’t tried it but perhaps it might be easier to drizzle it after it has been turned out. Best wishes Lindsey

Delia Through the Decades

Asked by: Steinway485

I really enjoyed the 'Delia through the Decades' series. Will it ever become available on DVD? or streaming, or download?

Answered by Lindsey: Hello Steinway, Thank you, we enjoyed making it too. If enough people write to the BBC they might release the DVD again. It is shown occasionally on The Food Network UK but it's not listed at the momen, but if we hear anything we let the Delia Online members know. Best wishes Lindsey

Slow Cooker Recipes

Asked by: Liquidsport

Hi Lindsey, I know this might not be the right place to ask but do you have any slow cooker recipes?

Answered by Lindsey: Hello Liquidsport, Delia has a number of recipes that are cooked for several hours in a low oven but she doesn’t have any that have been specifically developed or tested using a slow cooker. Kind regards Lindsey

Mock Cream

Asked by: kah22

Lindsey, I confess I have a sweet tooth!! I sometimes buy pastries from local bakeries and some of those contain what you might call 'mock cream,' 'artificial cream,' I just don't know the proper term. The type used to fill the likes of eclairs However, when I make my sponge and such like I use a basic buttercream but there always seems to be that little bit of graininess left no matter how long, or at what speed I mix. I want to take my pastry cream to the next level, to obtain that bakery shop mock-artificial cream look and taste So I carried out an Internet search and found several recipes: the most popular been adding a little water and milk to your buttercream. Another added cornflou and yet another used gelatine. But I can't imagine this. Lindsey can you tell me what is the recipe for that bakery shop mock cream. I don't want to be making batches of the stuff just to dump it! As always many thanks for your help. Kevin

Answered by Lindsey: Hello Kevin, I’m not sure what the bakers make. I think nowadays it’s either fresh cream or crème patisserie, but an aunt gave me a cookery book that was published in 1950 and it includes this recipe for mock cream 2oz butter, 2oz caster sugar, 30ml boiling water, 15ml cold milk & vanilla extract Cream the butter and sugar until light and fluffy. Beat in the boiling water a little at a time followed by the milk a little at a time, then the vanilla extract. I remember doing this in cookery at school but that was a very long time ago! Best wishes Lindsey

Date, Apple and Walnut loaf

Asked by: Wendy

Hi Lindsey The last few times I've made a date, apple and walnut loaf they have been very crumbly and unable to cut them cleanly. I bought an oven thermometer and have adjusted the temperature to suit but it still happens. I wonder if the mixture is too dry or too wet? What should the consistency be? Kindest regards Wendy x

Answered by Lindsey: Hi Wendy, I’ve have only made the apricot version recently, but I’ll make the cookery course one again soon to see how it is. My guess is that it probably needs all 4 tablespoons of milk – which is 80 ml’s using Delia’s old-fashioned kitchen tablespoons and that the eggs need to be large. You’ve given me a good excuse to make a cake! Thank you Lindsey x