Delia Smith's Winter Collection: Comfort Food by Delia Smith

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Notes about this book

  • Jillwill on May 24, 2011

    The black bean soup with salsa is to die for!

Notes about Recipes in this book

  • Meatballs in goulash sauce

    • wester on September 21, 2014

      Uninspired goulash sauce - why do so many people think you can make goulash without caraway? The suggestion of noodles with butter and poppy seeds was nice though.

    • BrownsEatWell on October 18, 2020

      Scales up for parties really well, personal choice make it a little hotter as all recipes of this type of sauce taste best the next day but don’t add sour cream. Family favourite.

  • Chunky marmalade bread and butter pudding

    • RosieB on August 21, 2017

      This was easy and delicious. I had just made a batch of Seville orange marmalade so this recipe was perfect. Lots of nice crunchy buts, nice soft custard and the candied peel was a great addition. There is no doubt about Delia. An old cook book but lots of great recipes.

  • Tiramisu

    • sharifah on January 02, 2012

      Best tiramisu recipe ever! No other tiramisu recipe beats this one, even better than most Italian restaurants

  • Home-made mayonnaise

    • sharifah on August 25, 2013

      What a disaster. I made this first time with a food processor, despite Delia saying use an electric hand whisk. I didn't think it would matter....but the mayonnaise ended up looking like yellow oily water, so it went down the sink. Annoyed with the failure, I did it again, exactly as Delia said with an electric hand whisk....and it curdled. But Delia said don't worry...add another egg yolk, and use your curdled mixture again and it would put itself right. Nope!! It didn't. And the second batch went down the sink too! I couldn't get this recipe to work.

  • Prawn cocktail 2000

    • sharifah on August 25, 2013

      This was nice. I didn't use the home made mayonnaise in the previous recipe to make this dish, I used Hellman's mayonnaise mixed up with the dressing ingredients until it tasted right and the consistency looked OK. I would make this again.

  • Blinis with smoked salmon, crème fraîche and dill

    • veronicafrance on January 02, 2014

      This is my go-to recipe for blinis -- it's very good, although you do need to plan ahead. However, it makes a lot, and they reheat and freeze really well wrapped in foil. You can eat them for breakfast with salted butter/honey too.

  • Pepper-crusted monkfish with red pepper relish

    • veronicafrance on February 09, 2013

      This was OK, but the red pepper relish was nothing special. Romesco sauce would have been better.

  • Vegetarian moussaka with ricotta topping

    • veronicafrance on December 05, 2011

      I'm not completely vegetarian, but I prefer this to moussaka made with lamb; it's just as substantial and comforting, but much less greasy. It's quite a lot of work, but I always make two dishes and freeze one uncooked.

    • Hellyloves2cook on August 31, 2012

      One word- delicious!, My mother made this for me years ago and it has now become a much used recipe in my house.

  • Pesto mash

    • veronicafrance on February 09, 2013

      Not bad, if you want a change from plain mash. It's a good option for mashing potatoes without a masher :)

  • Hot cross buns

    • veronicafrance on April 07, 2012

      Why is this recipe in Delia's winter book? Heaven knows. Anyway, my results were good; I'd make two changes next time: 1. Make the dough a little softer, either by adding more water or substituting some plain flour for part of the bread flour, so that the buns rise better; it was a little too firm and hence took longer than advertised to rise. 2. Use almond paste for the crosses. The flour and water paste Delia uses comes out terribly tough, bordering on inedible.

  • An authentic ragù Bolognese

    • j_h on April 05, 2015

      You can leave the chicken livers out if they're not your thing - but they do add an extra depth. I've made it with and without the chicken livers, and although not a big offal fan, I prefer this with.

  • Marinated cucumber and sesame salad

    • KarinaFrancis on January 11, 2015

      This was just OK, I didn't like the sake in the dressing so I added more mirin. I will stick with Fushia Dunlop when it comes to Asian cucumber salads.

  • Apple sponge puddings with mincemeat topping and real custard

    • danibattle on November 12, 2017

      One of my fave recipes to use up that little bit of mincemeat in the jar

  • Libyan soup with couscous

    • Carol.Furness on July 19, 2014

      I love this soup. Very tasty. A meal in a bowl.

  • Luxury fish pie with rösti caper topping

    • Foodycat on July 09, 2014

      The roesti topping didn't work for me at all.

  • Fallen chocolate soufflé with Armagnac prunes and crème fraîche sauce

    • Foodycat on August 26, 2018

      Worth splurging on armagnac for.

  • Venison sausages braised in red wine

    • Botanybird on October 01, 2020

      Excellent recipe! Very tasty and satisfying. Great with mash.

  • Venison steaks with cranberry Cumberland sauce

    • Pamsy on June 20, 2019

      Easy, quick and tasty recipe. Used redcurrant jelly instead of cranberry and wholegrain mustard instead of powder. No shallot so used medium onion and blitzed in the food processor. Make the sauce in advance and then it only takes minutes to cook the steaks.

  • Chocolate bread and butter pudding

    • BasicStock on March 26, 2017

      A fantastic recipe. The bottom is silky and custardy, the top crunchy. Great for chocolate lovers and great for entertaining as you let it sit in the fridge for 48 hours before baking.

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  • ISBN 10 0375500243
  • ISBN 13 9780375500244
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Random House USA Inc


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