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pebadale

August 30

Oops, meant the September 2010 issue, not the August one and I see someone else has also commented on this.

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pebadale

August 30

Picked up a copy after a short break from reading it and brilliant edition (Aug 2010). Only thing I did not like was the article on 20 midweek suppers. Please put the ingredients in a list at the beginning as I found I missed something and did not have it to hand when trying 2 of the recipes. Much easier to check what is needed when in a list and then go and buy if I do not have. Otherwise good magazine and great content. Waiting for the next edition.

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chefgarfy

August 15

I would just like to say how much we enjoyed our night @ Earles Restaurant in Hale on Saturday 14th August. My fiancée took me last night for my birthday present. And we had a fantastic time, the food was awesome, both myself and my partner loved everything we ate. Thank you so very much

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Iced Gem

August 13

I have emailed before about your gluten free recipe page. I suggested maybe you could mark every recipe in your magazine if it is gluten free as there are usually quite a few. I am currently reading your July issue. The gluten free recipe is one that could have been anywhere in your magazine but I had to comment as the recipe before this is for a quinoa tabouleh which I think would have been a better recipe for your gluten free feature?

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dw

August 12

Thanks to nmorris re: foil and Cameragirl re: recipe formats, I will pass on your comments to the magazine's editor. Angela, the recipe you're describing is Anna Hansen's smoothie recipe and will be online shortly. Regards, Debra, web editor

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angelajward

August 11

In your August magazine I saw a recipe using yoghurt, lychees and raspberries. Unfortunatley I did not keep a copy of the recipe and cannot locate it from your archives. Could you please help.

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Cameragirl

August 10

Dear Delicious I love the magazine & have raved about it so much a friend has kindly bought a subscription for me. September's issue is full of lovely things but my one huge frustration has been the '20 Simple Suppers' section. You have incorporated the ingredients into the preperation & method for each recipe. To not list the ingredients sepeartely & clearly as you usually do, has meant quite a lot of extra time searching through each one to ensure that I have included all that I need. It has also made shopping for several of the recipes more time consuming for the same reason. I am sure I am not alone in hoping that you will return to your usual organized format!

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nmorris

August 9

Dear Delicious, I like your recipes, but am troubled by the number of recipes that require the use of aluminium foil (e.g. Roasting Gammon). Aluminium is one of the really significant greenhouse gas contributors. As a responsible journal, I would really like to see you make an effort to minimise the global warming effects of us, your readers, by eliminating needless use of things like Aluminium foil. Nigel Morris

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dw

August 9

This is a Jamie recipe so we can only make suggestions, as he's the author. But if your husband doesn't like carrot, instead of the carrot and orange salad try a Meshwiya salad (do a search on the site) - it contains tomatoes but they've been blanched. Alternatively, serve it with a couscous side dish which is in keeping with the Moroccan theme. Regards, delicious.

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oliviaeder

August 8

Hi, Wondering if you could help. I'm making a surprise anniversary dinner for my husband & wanted to make Jamie Olivers Moroccan shoulder of lamb that was published in this months Delicious. Unfortunately, my husband does not like carrot, which was the veg suggested with the dish and I wanted to know what else you would put with it? (He also doesn't eat cabbage, spinach or raw tomato!!) Thanks so Much!

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dw

July 16

Here at delicious we know that things such as calories and fat content are very important and we do try where ever possible to have a balance of naughtier, indulgent recipes and ones that are less so. The high levels of fat in this issue are a coincidence due to the nature of some of the dishes, particularly those written by chefs. A lot of the recipes are in fact quite low in terms of calories but then do have higher fat perhaps from things such as good fats. We would never plan to have a whole issue full of over fatty recipes so we will definitely watch this in the future. It is perhaps worth noting where the fats are perhaps coming from good sources such as oily fish and where they are from cheese or butter and if you are worried you could always reduce the latter without effecting the recipes too much as often it is things such as cream or cheese stirred in at the end of a dish so you could use less to suit your purposes. Regards, the food team.

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Susanhood

July 6

I have subscribed to Delicious for years now and it is one of the best cookery magazines but I was horrified to see the recipes in the August magazine and to see the incredibly unhealthy fat content in the majority of them. For most of them they were almost, if not totally in excess of the recommended fat content for a whole day. Is this anything to do with the new editor? The recipes were ok, and occasionally a high fat recipe does no harm but given the serious obesity problem in this country some healthy recipes wouldn't go amiss. I don't want to get fat and for me, this edition was a waste of money.

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dw

May 26

I suggest you buy the Pie cookbook by our very own food editor Angela Boggiano. You can buy it at Waterstones: http://bit.ly/aSnU0L Otherwise Le Creuset do wonderful pie dishes in a range of colours: http://bit.ly/9qVQls And you’ll need a piebird so your pastry doesn’t go soggy: http://bit.ly/tPAj5 Donald Russell is an excellent online butcher: http://bit.ly/dtAyVH If you’d like to cook a recipe, please browse our savoury pies here. My favourite is the steak and kidney pie: http://bit.ly/bIKaiv

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LizBry

May 23

Hi there, I am wanting to get my Dad a really special present for his birthday...he LOVES pies, particularly meat ones. Can anyone suggest a great receipe or supplier please. Or does anyone know of a pie gadget/serving/kitchen appliance that may be suitable for a present. Many thanks

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dw

May 21

Why not find another duck recipe that's more suitable? http://www.deliciousmagazine.co.uk/searchresults.aspx?type=300&search=duck Good luck!

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newcook

May 21

Help! I have promised guests this weekend Blackened five-spice duck with mini roast potatoes (Angela Boggiano & Kate Belcher). I have had a practice and served to my family. The duck was excellent. However the whole dish was too dry; it needed a sauce. It was like having an excellent roast beef lunch without gravey. Any suggestions for a sauce to go with the five-spice theme? Is there anything clever I could try with the gibblets that comes with the duck? Thanks in advance Sx

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MissDeeks

May 16

Hello there, My name is Sam and i love your magazine so much i have kept every copy i have ever bought! I made the macaroons from the recipie in a recent issue and put the results on my food blog www.pistachioandrose.blogspot.com, have a look and tel me what you think. Thanks very much. Sam

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dw

May 10

You can find the Bakewell tray bake recipe on the website. Copy and paste this link into your browser: http://www.deliciousmagazine.co.uk/recipes/iced-bakewell-tray-bake

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walsh366

April 15

Cracking Crackling! I was intrigued to read a pork recipe towards the back of your April 2010 issue which said to get crackling you had to get the pork joint, put it on a trivet in the sink and pour a whole kettle of boiling water over it. Then pat it dry, oil/herb it, refridgerate it overnight and when you cook it the next day you get brilliant crackling. It absolutely works and I now do this for all my pork joints, I never got any crackling with supermarket pork but now its guaranteed (even cooking the joint at 180 degrees as I did today!) BRILLIANT! Kind regards Sarah Walsh

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barbaradartnall

April 4

Dear Delicious Magazine, can I say how fantastic Nigella's Honey Chocolate Cake in April's magazine is. I come from a family of fantastic Austrian cake makers and this cake came the closest to my dear late mother's Chocolate Torte than anything else I've tasted. I believe that a good chocolate cake should coat your teeth and fingers like nothing else. I have to say that four of us (including a 9 year old) polished off the cake in one day!!! Kind regards Barbara Dartnall

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anitaneale@hotmail.com

April 3

Hello, I am currently reading the May edition of Delicious and as a great lover of good balsamic vinegar found the article on it very informative. I have discovered an extremely delicious one produced by Gillys foods (www.gillysfoods.com) which I hope you will try as it is to me the best that I have ever tasted plus you can order it on line. I am not one for writing comments but felt I had to on this occasion. Kind regards Anita Neale

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whirlwindwilf

March 23

Hi I just wondered if anyone had suggestions for an alternative to aubergine for the veg & cashew curry on p128 of Delicious April 2010? My vegetarian friends are non-too-keen on that particular veg, but I love the sound of the recipe... Help please

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dw

March 22

The eggs were decorated by the stylist Polly Webb-Wilson on the shoot but the good news is that you can make them yourself easily. It's a process known as decoupage; simply cut our photos or drawings of flowers from gardening magazines and stick them on boiled eggs. For more info look at this website: http://www.decoupagepapers.co.uk/. Regards, Debra, web editor

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florence001

March 21

Hi I just wondered if anyone could tell me where the painted eggshells were from on the following page: http://www.deliciousmagazine.co.uk/articles/big-easter-weekend they are also on page 75 of the April 10 edition. Thank you!

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dw

March 19

We believe it's Le Creuset, either a limited edition or an discontinued colour. It's one of our props so that's all I could find out I'm afraid. Your best bet is probably ebay. Regards, Debra, web editor

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Jefener

March 16

I am wanting to know where the green dish came from in April issue on page 20 that had the lamb and chickpea stew in, can anyone help me please?!

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sophiepratt

March 3

I made the squash soup from March Delicious to take to the beach on a blustery day with family - absolutely warming and enjoyed by all! took it in a flask with chorizo, cheese and bread in little containers so individuals could add as they wished! have made it several times since too!

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surohan

February 15

I made your Indian feast for my husband for valentines day, it really was Delicious. I did have to make less than the recipe suggested and had a fun day cooking all the various dishes. The different flavours and textures were lovely and each complimented the other.The pears and ice cream were just the icing on the cake, yum. Thank you

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lynetteab

February 2

Hi! I have recently been diagnosed with a wheat and egg intolerance. But I love pasta and would love to try my hand at making my own. Rye, Barley and oats are not a problem for me. Could you possibly help out with a good recipe to get me going? Many thanks for any help!

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pperegrine

January 7

Hi Just wanted to thank you for the 'Night on the Tiles' article in the November issue which i saved for my New Year's Eve dinner party for six. We had a great evening and the scrabble between each course helped to conserve our appetites, spread the meal out til midnight and gave the evening a very competitive spirit!! Brilliant - don't know what I would do without my Delicious Magazine for inspiration. Happy New Year to you all.

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dw

December 7

Hi Marianne, The torte recipe does require lot of oil and it is indulgent but reducing the oil content would dry the cake out so we wouldn't recommend doing it. Just small slices are in order, perhaps! Regards, Debra, web editor

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mariannechef

December 6

Hi, I have made the orange cranberry torte, december issue 2008. It was really great, but to my own taste a bit too fat. The recipe says 400 ml sunflower oil, I think it is a great amount, can I reduce it without spoiling the recipe? Best Regards and thank you for a lot of good recipes and inspiration, Marianne, Denmark

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Extinct_Bird

November 8

Readers of last month's "Junior Cooks" may be interested to learn that the Church has an even greater responsibility than the article implies for the name "Stir Up Sunday". The Church of England has a special prayer for each Sunday of the year, and this prayer is called the Collect. For the Sunday before Advent the Collect is "Stir up we beseech Thee O Lord the wills of Thy faithful people that they, plenteously bringing forth the fruit of good works, may by Thee be plenteously rewarded." Sounds a bit like "Come on kids! If you bring me the fruit and give a good stir you'll get a good pud."!

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dw

October 21

The meltdown brownies are not meant to set in the middle, they're meant to be gooey. If you like your brownies firmer, keep in the oven for 5-10 minutes longer and then leave them to cool in the tin before eating. Regards, Debra web editor

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dw

October 21

The Halloween article in the Nov 09 issue is from our sister publication, delicious. Australia. The feature was shot in Australia, not the UK, so we're not able to find out where the props were bought. However, you can try Halloweenpartydecorations.co.uk; they sell large furry spiders, though I can't personally vouch for the site. Hope that helps. Regards, Debra, web editor

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carolemearns@btinternet.com

October 7

I came across your Cupcake Directory quite by chance and was really disappointed to see that Cupcakery Bakery, based in Edinburgh wasn't listd. Cupcakery Bakery produce beautiful, bespoke cupcakes designed to our customers exact specification. Would love to be included next time your compiling a Cupcake Director. weblink is: http://cup-cake-ry.co.uk. Website about to undergo a makeover but up and running for the time being. Contact details for Cupcakery are 07725 317 257.

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helenstorey

October 6

Hi In your recent issue there was a great article on Halloween and it gave the stockist details for the cupcake wrappers and jelly moulds but I was just wondering if you could tell me where the large spider in one of the photos came from? I've been trying to find a nice large spider for years. Thanks very much for your help Helen

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sb1956

September 29

The meltdown brownies recipe in your latest magazine have a serious timing issue. They need cooking for at least twice as long as suggested and then the middle didn't set. I cut them into pieces and put them back in the oven to at least make them edible

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dw

September 18

Hi Emma, You can buy Pomegranate Molasses online at www.theasiancookshop.co.uk. Regards, Debra, web editor

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Yes Chef

September 18

Hi I buy Delicious Magazine every month and would like to subscribe as i miss issues whilst I am on hoiday but I do not agree with the standing order payment, can I send a cheque?

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emma start

August 4

Hello I've been trying to find Pomegranate molasses for a while now, I noticed it was featured in the September issue, can you let me know where to buy it from. Many thanks

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cherish

March 5

Thankyou for running such great competitions. I was lucky enough to win the delicious merchant gourmet hamper recently, and was able to create some fantastic meals and snacks for family and friends from it...they all say thankyou too delicious!

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rougedragon

January 28

D is for Delicious delectable delightful dramatic and any amount of home-made words like deluscious. Never blench at "diet" even though it shares with the famously legalistic Diet such as the one at Worms. Diets don't do it, but self esteem does, so get cooking! Delicious of course...

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