Ask Lindsey

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)

Ask a question

Questions

Beautiful

Asked by: NateJ

Lindsey, the new website is beautiful. Nate

Answered by Lindsey: Thank you so much Nate. We hope you enjoy using it. All the best Lindsey

Quark

Asked by: Helene Hounslow

Hello Lindsey, I want to use Quark and I am not quite sure what to make with it, have you any ideas? Love the new website, it's so quick and easy

Answered by Lindsey: Hello Helene, Thank you for telling us that you love the new website. As quark is made with skimmed milk it is low in fat so Delia uses it instead of butter in mashed potatoes and in scrambled eggs. You can also spread it on bread, toast or crackers instead of butter. Quark can be used as a substitute for full-fat curd cheese in cheesecakes. And also for ricotta in cheesecakes, mousses and toppings. Best wishes Lindsey

Freezing Avocado

Asked by: Deborah Owen

Can I freeze avocados? Debbie

Answered by Lindsey: Hello Debbie, You can freeze avocado. Just halve them, remove the stone and peel them and wrap them in a freezer bag with as little air as possible. They will be fine for 3 – 4 months. When defrosted they will be much softer, so they are best used as a puree. Best wishes Lindsey

Welcome to the new site

Asked by: Wendy

No question, just want to say I like your new photo. Apart from that i just want to check out that I'm doing things right! Love, Wendy xx

Answered by Lindsey: Hello Wendy, I’m so pleased, but not at all surprised, that you are an early visitor to ‘Ask Lindsey’. I’m glad you like the picture and yes you are doing things right. I hope you enjoy finding your way round the new pages. Keep in touch, all the best Lindsey x P.S. I’ve chosen a picture of Italian figs to go with your post which you will see if you go from the navigation bar, from community down to Ask Lindsey.

Crispy Crackling!

Asked by: Lorraine

Hi Lindsey I'm cooking roast pork for friends over the bank holiday weekend and wanted to ask the best way of achieving crispy crackling?

Answered by Lindsey: Hello Sweetpea, Delia explains how to get a good crackling in her recipe for Classic Roast Pork. Delia says… buy the pork a couple of days before you need to cook it, remove any plastic wrap, put it on a plate immediately and dry it as thoroughly as possible with absorbent kitchen paper. After that, leave it uncovered in the lowest part of the fridge so that the skin can become as dry as possible before you start the cooking. Best wishes Lindsey

Freezing Portioned Cakes

Asked by: Noreen Collins

Hi Lindsey! I like to bake cakes for our elderly neighbour, but as he is on his own he can't always get through a whole one to himself. Can I freeze cakes and what is the best way to defrost them?

Answered by Lindsey: Hi Noreen, Many of the cakes we have here on line can be made, then cut into portions and frozen. We have a video technique that shows this in our Cookery School. Best wishes Lindsey