Delia Smith's Cookery Course, Part One by Delia Smith

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Moussaka

    • Sue21 on January 20, 2011

      I add 4 large / 6 small cinnamon sticks which really enhances the flavour

  • Creamed chicken with avocado

    • veronicafrance on April 28, 2013

      The only reason I cooked this was because I was on a fridge-emptying mission and couldn't believe that I found a recipe that included cooked chicken and avocado. It confirmed my suspicion that cooking avocado is never a good idea -- not that I've ever tried it before.

  • Eggs en cocotte with soured cream and asparagus

    • veronicafrance on May 02, 2013

      Not bad. Sadly, I discovered we had no cheese of any sort, and I had to make do with UHT cream instead of sour cream or (better) crème fraîche. Easy to do anyway.

  • Lancaster lemon tart

    • veronicafrance on November 07, 2014

      This is a nice alternative to Bakewell tart. I found the topping a little dry; I recommend serving lukewarm with chilled custard.

  • Pavlova

    • LisaR12 on March 09, 2013

      i use this recipe for meringue all the time...fool proof

  • Special cottage pie

    • LisaR12 on February 21, 2013

      My go to recipe for cottage pie. I now make it in a pressure cooker which makes it even quicker. Then finish it off in the oven sometimes or otherwise just serve it as mince and mash

  • Spiced pilau rice

    • dawnelizabethtaylor on February 14, 2015

      I use brown basmati therefore dish takes 40 mins rather than 15 mins. And use chicken stock for extra flavour. All other ingredients same. A great accompaniment to my Saturday night spicy dishes!

  • A risotto for spring

    • dawnelizabethtaylor on March 13, 2015

      tasty mid week meal. used home grown veg. I used brown risotto rice and added touch crème fraiche before finishing in individual dishes under the grill. tasty and healthy!

  • Cheese and onion quichelets

    • dawnelizabethtaylor on June 09, 2015

      p369 in my old copy of this book. These are gorgeous! Made 4 - in my Yorkshire pudding tin, increasing flours to 75g each and using same quantity butter. I used cream in the filling. Really tasty and easy to make. Will make a note that these make a great mid week tea.

  • Spinach and cream cheese quiche

    • dawnelizabethtaylor on March 05, 2015

      I used swiss chard from the garden - cooking the stalks first, then adding the leaves; no problem with excess water as you'd get with spinach. I increased pastry to 100 g each wholemeal and SR flour, plus 100 g butter - no cheese; my quiche tin is about 27cms. Probably also used little more parmesan in filling. This was a GORGEOUS quiche - and probably now our favourite - using swiss chard/acelga. The squeeze of lemon juice is really tasty. Definitely 5 stars!

  • Basic pancakes

    • Chefdeedee on February 21, 2015

      The best pancakes ever!

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0563162619
  • ISBN 13 9780563162612
  • Published Oct 01 1978
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

Do you want to learn how to bake bread successfully? Make really good omelettes and perfect pot roasts? Do you want to know how to make pastry which is always delicious, sauces which never curdle? Do you want to understand how to use herbs, spices and pulses imaginatively? The information and answers you need are in this book -- the first in a series of three, which will cover most of the topics necessary for a lifetime of cooking and entertaining. Delia Smith has planned the book so that there is something for every cook -- beginner or experienced. And perhaps most important of all, there are more than 160 delicious recipes, ranging from quickly and easily prepared lunch dishes to more elaborate recipes for special occasions.

Other cookbooks by this author