Best 2 Delia Smith Recipes

Delia Smith is a British cook, television presenter, and writer who is known for her simple, reliable recipes and her down-to-earth approach to cooking. She has written numerous best-selling cookbooks and hosted several popular television series, including "Delia's How to Cook" and "Delia's Summer Collection." In this article, we will explore some of Delia Smith's most popular recipes and provide tips on how to make them successfully.

Here are our top 2 tried and tested recipes!

CELERY SOUP WITH STILTON (DELIA SMITH)

Celery Soup With Stilton (Delia Smith) image

this is from asda magazine Dec 2009 not made yet but plan too, i like delia she is relaible and just a little decadent

Provided by cakeinmyface

Categories Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

450 g celery (trimmed)
50 g butter
200 g potatoes (peeled and diced)
1 small onion (finely chopped)
570 ml vegetable stock
150 ml single cream
150 g Stilton cheese
salt and pepper
110 g day-old white bread (thickly sliced stale cubed)
2 tablespoons olive oil

Steps:

seperate stalks of celery from base and trim, reserve leaves for garnish- trimmed stalks should weigh 450g, trim outer stringy bits. scrub rest in cold water and drain, slcie across in thinnish slices.
in medium saucepan melt butter, stir in celery, potato and onion, stir everyting around to coat with butter put on lid turn heat low and sweat for 10 minutes.
uncover add stock and bring to simmering point cover again and cook for 30 minutes test veg for tendereness if not recover and cook until they are.
whilst this is going on prepare croutons heat olive oil in large frying pan and add cubes of bread keep them moving turning around and upside down until they have turned a deep golden brown colour and have become very crunchy and crispy, drain on kitchen paper.
remove saucepan from heat stir in cream then liquidise soup with crumbed stilton until quite smooth, retunr soup to rinsed out pan and reheat very gently taking care not to boil.
taste and season serve with croutons and celery leaves.

BLUEBERRY AND PECAN MUFFINS (DELIA SMITH)

Blueberry and Pecan Muffins (Delia Smith) image

This is a GREAT muffin recipe from Delia Smith's Summer Collection. The topping gives it a nice crunch. The amount given makes 20 mini or 6 regular muffins. Muffins are common in the US and in Canada - that's why this recipe is included in the Zaar World Tour Canada cook book.

Provided by tigerduck

Categories Quick Breads

Time 45m

Yield 6 muffins or 20 mini muffins, 6 serving(s)

Number Of Ingredients 12

Ingredients

150 g plain flour (5 oz)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg (size 2)
40 g caster sugar (1 1/2oz)
110 ml milk (4 fl oz)
50 g butter, melted and cooled slightly (2 oz)
1/2 teaspoon pure vanilla extract
110 g small blueberries (4 oz)
100 g pecan nuts, finely chopped (4oz)
10 demerara sugar cubes, crushed
oil or butter, for brushing

Steps:

MUFFIN MIXTURE: Start off by sifting the flour, baking powder and salt into a large bowl.
In a separate bowl mix together the egg, sugar, milk, melted butter and vanilla extract.
Return the dry ingredients to the sieve and sift them straight on to the egg mixture. According to Delia Smith, this double sifting is essential because there won't be much mixing going on.
Take a large spoon and fold the dry ingredients into the wet ones - quickly, in about 15 seconds. Don't overmix.
Fold in the blueberries and half of the chopped pecan nuts (50g), again with a minimum of stirring.
Grease your muffin tins or use paper cups.
Spoon in just enough mixture to fill each muffin cup.
TOPPING: Mix the remaining pecan nuts (50g) with the crushed sugar and top your muffins.
Bake on a high shelf of the oven for 20 minutes for mini's or 30 minutes for regular ones. Oven temperature: 400°F / 200°C.
Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. If they are in paper cases remove them from the tins straight away.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Read the recipe carefully: Before you start cooking, take a few minutes to read the recipe carefully. This will help you understand the steps involved and avoid making any mistakes.
Use fresh, high-quality ingredients: The quality of your ingredients will have a big impact on the final dish. Try to use fresh, seasonal ingredients whenever possible.
Season your food well: Seasoning is essential for bringing out the flavor of your food. Don't be afraid to experiment with different herbs and spices.
Be patient: Cooking takes time. Don't rush the process or you'll end up with a subpar dish.
Have fun: Cooking should be enjoyable! Relax and have fun while you're cooking, and your food will taste all the better.

Conclusion:

Delia Smith is a renowned chef and cookbook author who has inspired countless home cooks with her simple, straightforward recipes. Her recipes are known for their clear instructions, delicious results, and use of fresh, seasonal ingredients. Whether you're a beginner cook or a seasoned pro, you're sure to find something to love in Delia Smith's extensive collection of recipes. With a little planning and effort, you can create delicious, home-cooked meals that will impress your family and friends. So what are you waiting for? Get cooking!