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    You are in: Home / Cookbooks / Famous Chefs - Delia Smith recipes
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    21 recipes in

    Famous Chefs - Delia Smith recipes

    A collection of recipes by Delia Smith. Please let me know you if you find any recipes which should be added to this cookbook, thanks!
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    Serve them as a side to soup or salad.....nice when served slightly warm. A Delia Smith recipe that I found about 10 years ago....

    Recipe #97834

    A starter or side dish, but I could eat these as a main course with some good bread. I have been making these for years now but mainly in the summer months. Its a Delia Smith recipe. I probably use more garlic. If you made these a few times you will find you don't have to refer to the recipe anymore, just get your roasting tin full of the tomatoes and add the seasonings. The dressing is easy to remember too. This is a top summer dish. Can be made in advance.

    Recipe #63172

    This is a recipe someone on the British site was looking for. I found it on Delia Smith's messageboard. I haven't tried it. And I've no idea how long it takes to make.

    Recipe #110612

    This recipe comes from Delia Smith. It will make about 12 thin pancakes. The British pancake is very similar to a crepe and is traditionally served with lemon and sugar.

    Recipe #110485

    1 Reviews |  By Mexy

    This is from Delia Smith's Complete Cookery Course. It is easy, will stand in a warm oven for quite some time if things are running late, and goes with anything from salad to roast beef!

    Recipe #110350

    This hearty and satisfying soup takes the chill off of any wintry evening. I like to serve it with Tabasco sauce on the side but if you want less heat, a few drops of vinegar will work nicely. Serve with lots of warm crusty bread. Recipe originally to be found in Delia Smith's "Complete Cookery Course" and her "Complete Illustrated Cookery Course".

    Recipe #106091

    Adapted from recipe by Delia Smith. Easy and low fat Chinese dish.

    Recipe #107693

    When fresh plums are at their best, try this heavenly recipe. I could eat it every night! Thanks to English food writer, Delia Smith, for the original recipe which I have adapted.

    Recipe #87249

    This lovely, gutsy sauce goes wonderful with chicken that has been sauteed first, then gently simmered in the sauce to absorb all the flavours. No need to miss out on the pasta either, as green tagliatelle is the perfect accompaniment! Recipe courtesy of The Delia Collection: Chicken. We love this!

    Recipe #89951

    This is one of my favorite ways of making chicken for my husband and I. Full of flavour and easily put together, it never dissappoints. This is another one of Delia Smith's recipes.

    Recipe #99833

    You won't believe how simple it is to make these delicious fruit cakes! Just remember to soak the fruit the night before, ready for a couple of minutes mixing in the morning. This recipe makes two cakes - don't halve the recipe, believe me, you'll want to eat both. If not, eat one and freeze one for later. This recipe is adapted from Irish food writer, Delia Smith's, Irish Tea Bread. (Preparation time does not include soaking fruits overnight.)

    Recipe #86648

    Aussies love meringues and these combine perfectly with an American Key Lime Pie! Am I selling ice to Eskimos here??? This lovely, creamy Key Lime Pie is adapted from a Delia Smith recipe and I've added an optional meringue topping made from the left-over egg whites. The secret to this pie's velvety texture is not to overcook it. Otherwise it's simple to make and you can, of course, omit the meringue topping if time is an issue. Another benefit of this pie is that it can be made well ahead - or even frozen - so it's a great dinner party or picnic recipe. Try it!

    Recipe #83114

    This is a take on Delia Smith's light version of Shepherd's Pie. The difference with this recipe is that the meat is roasted in the oven, instead of being fried.

    Recipe #41686

    Thanks go to British chef Delia Smith for coming up with this cheesy cauliflower dish. It's real comfort food for me and pleases even the pickest vegetable eaters.

    Recipe #52076

    This is a Delia Smith recipe and one of my favorite starters or lunch dish. It is supposed to serve four but in our house it serves two! The only thing I have changed over the years is that I leave out the salt from the flour, to season the flour I use some ground pepper and I have added some oregano to it. If you don't like coriander, use parsley instead and serve this with some toasted pita or bread of your own choice.

    Recipe #54032

    This is a recipe from Delia Smith's new vegetarian cook book. It is basically a French variation on mashed potatoes, to which garlic and cheese are added.

    Recipe #54608

    Another Halloumi recipe we really like. It serves us two as a main course. Add salt to the marinade if you like, personally I find the Halloumi salty enough. Adapted from a Delia Smith recipe. Marinating time not included. How many skewers will depend on the size of the onion, pepper and how many mushrooms you want to use. It does give you the opportunity to stretch the recipe to four servings. If you do that also increase the marinade ingredients.

    Recipe #58850

    This is a great summer dessert! It needs a day in the fridge, so great to make in advance, even two to three days. This is a recipe from Delia Smith's cookery programme from 1993. She serves it with a mix of mascarpone, fromage frais and vanilla

    Recipe #67249

    I discovered this desert when the summer temperatures were nearing 40 C in London. It is adapted from a Delia Smith recipe and I love it because it's virtually no effort to make and so cooling to eat. This version makes a slightly "lumpy" granita, with little bits of strawberries in it, but if you want it ultra smooth, you could push the pureed berries through a nylon sieve, before adding the sugar and lemon juice. Serve in wine glasses for a beautiful, sparkling effect.

    Recipe #69200

    Use for Christmas mince pies but also great added to apple pie fillings. Baking it in the oven prevents it from fermenting and gives it a longer shelf life. So far I have kept it for up to 6 months. This is a Delia Smith recipe and I have been using this recipe for a good 20 years now. Also a good gift since it is better then any bought mincemeat!

    Recipe #70478

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