Comments for delicious. magazine

Comment on Vegan miso mushroom, squash and chestnut wellington by Thea Everett

Thea Everett — Wed, 13 Dec 2023 15:48:34 +0000

In reply to Arabella P. Hi Arabella. Yes it would – follow the recipe up to step 6, then freeze, and cook from frozen for about an hour (cover the pastry with foil if it's getting too dark) on the day. Check it's piping hot throughout before serving. Enjoy!

Comment on Vegan miso mushroom, squash and chestnut wellington by Arabella P

Arabella P — Wed, 13 Dec 2023 14:17:11 +0000

Would it be possible to freeze this at all? Hoping to make it for Boxing Day. Many thanks

Comment on Richard Bertinet’s Christmas stollen by Jo D

Jo D — Sun, 10 Dec 2023 17:20:55 +0000

I double this and make 6. Some for the freezer and some as gifts. If you free, don’t do the icing sugar stage. None of us like peel so that gets swapped out for cherries and apricots. You can retard the dough after the first rise in the fridge to get more flavour but don’t add the inclusions. I also use Ameretto instead of rum!

Comment on Thai green prawn curry by Peter Bourlotos

Peter Bourlotos — Thu, 07 Dec 2023 00:13:46 +0000

Choosing an authentic Thai Curry paste really makes the difference with this dish.

Comment on Marmite and cheddar bubble and squeak by Thea Everett

Thea Everett — Mon, 04 Dec 2023 09:09:27 +0000

In reply to Ruth Subnle. Hello Ruth! Great to hear you enjoyed the flavour of the bubble and squeak. Yes, if the only potatoes you can access are waxy varieties, an egg would definitely help with binding.

Comment on Marmite and cheddar bubble and squeak by Ruth Subnle

Ruth Subnle — Thu, 30 Nov 2023 20:45:10 +0000

This tasted great! The Marmite made all the difference. However I can only access waxy (red or white) potatoes in my country, which left the mixture way too soft and impossible to flip. Thinking maybe it needs an egg or two, if I can’t get floury potatoes (like Idahos or Russets).

Comment on Pork, leek and cider cobbler by David Robinson

David Robinson — Thu, 23 Nov 2023 20:14:52 +0000

We love this dish, a firm favourite when the weather starts to turn colder. I’ve also made it with pig cheeks instead of shoulder and it’s just as good, if not better. I can’t always get hold of buttermilk either, but have substituted full-fat milk mixed with lemon juice that’s been left for 15 minutes to “curdle”, and it works perfectly well with that too. Highly recommend.

Comment on Easy beef stroganoff by Matthew Williams

Matthew Williams — Wed, 22 Nov 2023 20:21:27 +0000

This was easy and absolutely delicious. I used a large rump and a splash of Jack in place of the brandy.

Comment on Chocolate meringue cake by Thea Everett

Thea Everett — Tue, 21 Nov 2023 08:56:23 +0000

In reply to Christine Fai. Hi Christine, thanks for your question! We asked Tarunima what a good substitute would be and she suggested a good quality gluten free flour can be substituted. She says it would be a slightly different texture but will still work without much difference. In fact someone wrote to her that she had baked the cake with gluten free flour and was very happy with it. Enjoy!

Comment on Chocolate meringue cake by Thea Everett

Thea Everett — Tue, 21 Nov 2023 08:55:14 +0000

In reply to Karen Sturtz. Hi Karen, thanks so much for your feedback. We asked Tarunima what may have gone wrong and she suggested the issue may have been the meringue was over baked, or the meringue was not whisked properly so it deflated in the oven to a crisp. We hope this helps next time you bake the recipe!