Best 2 Delia Smith Recipes

Delia Smith, the renowned British cook, has shared her culinary expertise through numerous cookbooks and television shows, inspiring home cooks worldwide. Among her vast collection of recipes, three stand out as must-tries for food enthusiasts seeking delectable dishes:

**1. Delia's Classic Christmas Cake:** A symbol of festive indulgence, this rich and flavorful cake is a staple in many British households during the holiday season. With a combination of dried fruits, nuts, and spices, this cake is a harmonious blend of traditional flavors.

**2. Delia's Chocolate Brownies:** For those with a sweet tooth, these decadent brownies are an absolute delight. Made with a combination of dark and milk chocolate, these brownies have a fudgy texture and a rich, intense chocolate flavor that will satisfy any craving.

**3. Delia's Chicken Marbella:** A savory dish that combines the flavors of the Mediterranean, Chicken Marbella features succulent chicken pieces marinated in a flavorful mixture of olive oil, garlic, oregano, and paprika, then baked with a tangy combination of white wine, prunes, and almonds.

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.
Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Whenever possible, use fresh, seasonal produce and high-quality meats and cheeses.
Season your food well: Don't be afraid to use salt and pepper to season your food. Salt helps to enhance the flavor of other ingredients, while pepper adds a bit of spice. You can also use other spices and herbs to add flavor to your dishes.
Don't overcook your food: Overcooked food is tough and dry. Cook your food until it is just done, then remove it from the heat and let it rest for a few minutes before serving.
Pay attention to the details: The little things can make a big difference in the overall flavor of your dish. For example, using a good quality olive oil can really elevate the flavor of a simple salad dressing.

Conclusion:

Delia Smith's recipes are a great place to start if you're looking to learn how to cook. Her recipes are clear, concise, and easy to follow, and she provides helpful tips and advice along the way. With a little practice, you'll be able to cook delicious meals that your family and friends will love.