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By Cathy: chocolate torte
Tuesday 02 December 15:22
My son is allergic to nuts and I wonder if anyone has a suggestion for an alternative to ameretti bicuits for this recipe.

By ludy: alternatives to creamed coconut
Monday 01 December 20:22
hi, can anyone tell me is there an alternative to creamed coconut in Delia's vegetarian mincemeat recipe, or can i make it i've found a packet of shredded coconut in the cupboard!

By minxy moo: PANIC...PANIC... (11 Replies)
Monday 01 December 04:30
I have 18 people and 2 small babies coming for christmas dinner! How am I going to make enough lunch, keep everything warm? I am counting roast potatoes in my sleep and having a mild panic attack!

By foodie from Luton, Bedfordshire.: Advent Calender! (8 Replies)
Sunday 30 November 16:30
with the children grown up do you still have one? My daughter is nearing 21 and we still have to have an Advent calender. Its not a religious one this year, has Father Christmas in his sleigh delivering presents...foodie.

By Monkey

Egg Nog Cream Pie (6 Replies)
Saturday 29 November 14:14

by Claire Macdonald in Seasonal Cooking

I'm thinking of making this for our Christmas Dinner but have never tried it. Has anyone in this large community ever tried it and how was it? Thanks

By gerry: practicing xmas starter
Saturday 29 November 12:06
Diater1 suggested figs wrapped in bacon so I thought I'd try it. Fresh figs were stuffed with some toasted pinekernals and then wrapped in bacon and done in oven until bacon was crisp. Tony doesn't like figs and he said they were delicious. D1, thanks for the tip.
BTW Tooodlepips, I posted a link to clootie dumpling on the previous thread.

By Amelia: Thanksgiving Day (2 Replies)
Thursday 27 November 20:15
It's a bit late, but I've just realized that today is Thanksgiving day, so, I hope all the Delialites in America are enjoying a lovely holiday and all the delicious foods that go with it.
Happy Thanksgiving!

By kizzie62: Turkey (7 Replies)
Tuesday 25 November 15:40
I am coking Christmas lunch for 23 people. Where can I get a huge frozen turkey, there oes not seem to be man in the supermarkts, the fresh ones are so expensive!!

By Tooodlepips: Starters (19 Replies)
Sunday 23 November 14:13
For those making a starter for Christmas Day lunch ... what are you making?

By Snowy

Mince pies (9 Replies)
Sunday 23 November 09:50

I've got my Delia mincemeat ready, but I'm never very happy with my pies as the lids always seem to shrink and the filling shows.

I've promised to make them for an English class I help with here to try, so I'd like them to look as good as poss. Any tips please?

snowy

By Dottie May: Aldi's Caviar (3 Replies)
Saturday 22 November 10:04
They are advertising Black Lumpfish Cavier for £1.69 a 100g (compared to Waitrose £3.49) and Carlin Premier Cru Brut £14,99. Really chuffed as the plans for a new shop to be built have been passed in a town only 4 miles away. Dottie Mayx

By Sam, worthing west sussex, uk: Delias Christmas Creole Cake (4 Replies)
Friday 21 November 14:59
again - sorry!

By Sam, worthing west sussex, uk

Christmas Dinner Puddings aka Deserts (8 Replies)
Friday 21 November 09:48

I am not making Christmas Puddings this year. Because I wasn';t cooking at Christmas, but I have been cajoled into cooking for 8.

I was thinking of doing my family "infamous" trifle, and a lemon tart (Gordon R).

But i was thinking yesterday i want to do a different pud to my trifle.....

any ideas, how long does a cheesecake last, wanted to make it at least 2 days before, so i am not overly worked on christmas eve and day (have other stiff to do).

Sammy

By nanny ogg: leftover chicken (2 Replies)
Thursday 20 November 10:39
my son gave me this recipe.
2 egg yolks beaten
8 fl. oz single cream
2 fl. oz sherry
2 tsp finely grated lemon rind
one and a half lb cooked chicken cut into small pieces.
put the egg yolks into a heatproof dish. Beat in the cream,sherry and lemon rind,put the bowl over a pan of waterand cook,stirring constantly, for about 3 mins or until sauce thickens slightly.
Arrange the chicken pieces in a serving dish and pour the sauce over them. Chill in the refrigerator for 30MINS before serving.
Enough for 4

By Bridget in Vancouver: make Ahead Christmas Dinner (7 Replies)
Thursday 20 November 03:46
Saffron Sue: Are you out there? I am looking back to Jan 07 when I posted this problem and rec'd a landslide of replies. Well, the time is here at last. Reading through my threads, you said your mil had a wonderful recipe for sausage meat and stuffing balls. You would ask her the next time you saw her. Could you send it to me? I'm still in the same pickle I was back in January. Thanks, Bridget in Vancouver

By Dottie May: Chestnut Truffle Cake (7 Replies)
Tuesday 18 November 08:43
Saw the following recipe in the "Daily Mail". It said rich, gluten-free cake would be a perfet dinner party dessert and makes good use of seasonal chestnuts. Serves 6-8.
14 oz. Cooked Chestnuts
4 oz Caster Sugar
4 oz Butter, cjhopped into cubes
4oz Dark Chocolate, min. 70 per cent cocoa solids, broken into pieces.
3 tbsp Milk
1 tsp Vanilla extract
2 tbsp Cognac.
For the Topping:
1 tbsp Single Cream plus extra to serve
Icing Sugar to decorate.
Method:
Put chestnuts in food processor with sugar, then process until fairly smooth. Put the butter and chocolate in a pan with the milk then heat gently stirring until they have melted to a smooth sauce. Stir in vanilla and cognac. Add to chestnut mix in the food processor then whiz until smooth. Line a lightly buttered small loaf tin with plastic wrap then pour in the chestnut truffle mix. Smooth the top then cover the tin with plastic wrap. Chill for 24 hours. To serve turn out the truffle cake on to a flat plate or board. Peel off the wrap, Gently melt the chocolate, butter and cream for the topping then spread over the top and sides of the cake. Return to the fridge to set. It will keep in the fridge for another 6 days. Decorate with a dusting of icing sugar. Serve cut into thin slices with single cream poured around (cold vanilla custard is also good). Dottie Mayx

By Bollyknickers: Delias Christmas Book (8 Replies)
Saturday 15 November 13:08
I've just pulled out my much loved copy of Delias Christmas book. Its dog eared now and pages are splashed with memories of Christmasses past. Its very comforting, like an old friend! I've bought myself Nigellas Christmas book as an early present to myself but I just dont see it becominga favourite and an integral aprt of Christmas every year as Delias has done. Do any of you have much loved fave cook books that you bring out sometimes just to flick through, not even to follow a recipe from, just to read for the pure pleasure of reading?

By kizzie62: Tiramasu (3 Replies)
Wednesday 12 November 16:45
I am making a large tiramisu for Saturday, is it ok to make it on Friday night? I am a bit concerned as it has raw eggs in.

By rose88: Steaming Christmas Puddings (4 Replies)
Sunday 09 November 20:42
Hello, I've just made this years xmas cake and was looking into making Delia's xmas pud for the first time. I would be making two 1pint puddings and was wondering how I can steam these at the same time? Often what's on the top tier of the steamer doesn't cook as well and I don't want to use two pans!

By foodie from Luton, Bedfordshire.: Where do you buy your turkey/goose? (24 Replies)
Saturday 08 November 16:04
I order turkey for christmas and goose for new year from my local butcher and have never been disappointed. Wondering where you all get yours...foodie

By shawtask: Feeding Christmas cakes (7 Replies)
Thursday 06 November 18:02
Hi everyone,
Up till now I've chickened out of regularly feeding my cakes with brandy - I've just done it once or twice and then when we're eating them, I regret not doing it more assiduously. The problem is, I worry that the cake is going to disintegrate when I skewer holes in it and pour the brandy on: I have visions of trifle sponges in my head!! Am I right to worry? Is there a limit beyond which I shouldn't go? Advice and reassurance please! Thanks.

By shawtask: Christmas Cake and black treacle (5 Replies)
Wednesday 05 November 17:54
Am making my usual classic Delia and am wondering why the instruction on my tin of black treacle is so precise about the "best before" date. It tells me to "dispose on expiry". Why? Will it explode or degrade? Is it safe to use after the "best before" date? I only ever use it for this recipe, so at 1 dessertspoon per cake I never get through anything like a tin full before the dreaded cut-off date. Seems like an awful waste...

By Sam, worthing west sussex, uk: Delia's Creole Cake (5 Replies)
Tuesday 04 November 14:21
from Christmas p 18. I have a query, regarding the "topping" for this cake.

By JMO: Thanksgiving (4 Replies)
Monday 03 November 17:33
Hi everyone
I am having a Thanksgiving meal for friends this year. Although I am from the UK it is something I have always wanted to do. Any suggestions as to what I should cook please?

By wino: spiced pears (4 Replies)
Saturday 01 November 11:06
hello weve just made spiced pears for people for xmas and we're not sure how they are supposed to eat it - it says that it should be served with cold meats can it also be a desert?? Help please...

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