Proper Custard | Recipes | Delia Smith - Delia Online
WEBPlace the cream in a pan over a gentle heat and heat it to just below simmering point, stirring occasionally with a wooden spoon. While the cream is heating, use a balloon whisk to whisk together the egg yolks, sugar and cornflour mixture and the vanilla in a medium bowl with a cloth underneath to steady it. Then, whisking the egg mixture all ...
Boeuf Bourguignon | Recipes | Delia Smith - Delia Online
WEBMethod. Bring 1¼ tablespoons of the oil to sizzling point in the casserole or pan and sear the beef, a few pieces at a time, to a rich, dark brown on all sides. Using a slotted spoon, transfer the meat to a plate as it browns. Next add the sliced onion to the casserole and brown that a little too. Now return the meat to the casserole or pan ...
Gratin Dauphinois | Recipes | Delia Smith - Delia Online
WEBNow dry them very thoroughly in a clean tea cloth. Then in the gratin dish arrange a layer of potato slices, a sprinkling of crushed garlic, pepper and salt and then another layer of potatoes and seasoning. Now mix the cream and milk together, pour it over the potatoes, sprinkle with a little freshly grated nutmeg, then add the butter in flecks ...
Kedgeree | Recipes | Delia Smith - Delia Online
WEBMethod. First place the haddock fillet in the frying pan and cover it with 275 ml cold water. Bring to the boil, lower the heat, put on a lid, and simmer gently for about 8 minutes. Then drain off the water into a measuring jug and reserve. Transfer the haddock to a dish, cover with foil and keep it warm and rinse out the frying pan.
Pasta Puttanesca (Tart's Spaghetti) | Recipes | Delia Smith
WEBIn Italian, a puttanesca is a 'lady of the night', which is why at home we always refer to this recipe as tart's spaghetti. Presumably the sauce has adopted this name because it's hot, strong and gutsy – anyway, eating it is a highly pleasurable experience. If you are a strict vegetarian, replace the anchovies with another heaped tablespoon of capers. The Delia …
Classic Fresh Tomato Sauce | Recipes | Delia Smith - Delia Online
WEBMethod. Roughly chop the tomatoes then heat the oil in the casserole, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and pale gold in colour. Now add the chopped tomatoes with about a third of the basil, torn into pieces. Add some salt and freshly milled black pepper, then all you do is give ...
Quick Flaky Pastry | Recipes | Delia Smith - Delia Online
WEBTo make the pastry the fat needs to be rock-hard from the freezer, so first of all remove a pack of butter from the fridge, weigh out 75g then wrap it in a piece of foil and place it in the freezer or freezing compartment of the fridge for about 45 minutes. Sift the flour and salt into a large, roomy bowl. Take the butter out of the freezer ...
Starters Recipes | Delia Smith - Delia Online
WEBStarters recipes. The old-fashioned word 'hors d'oeuvre' has been replaced by another - starter. But there is another word for both and that is appetiser - something that arouses the appetite. Watch Delia introduce our free Online Cookery School. A project consisting of over 60 videos, accompanying recipes and helpful study notes.
Hard-boiled Eggs | Recipes | Delia Smith - Delia Online
WEBMethod. The method is as follows: Place the eggs into a saucepan that is the right size so that they sit comfortably and don’t crash into one another (and as an extra precaution, to prevent cracking you can prick the round end of the shell with a pin) then and add enough cold water to cover them by about 1cm. Bring the water up to boiling ...
Delia Smith | Official site with recipes, cookery school and how to …
WEBGluten free eating. Official site of British television host and cookbook writer Delia Smith. Includes recipes, how to guides, help with ingredients, videos and more.