Hi, my name is Loll, and I’m a foodaholic.
Whether cooking it or eating it, I think about food all the time. Even if I don’t get to eat the final product, I am happy to spend the entire evening in the kitchen baking or cooking something. I’ve gotten to the point where I respond to my boss asking how I am with “I made fresh pasta last night!” I brought in so many treats to work at one stage (as Frank gets bombarded with them and sometimes needs a break) that my colleagues asked me politely to no longer bring in sugary things! At first I thought I was normal, but when I realised that not everyone shares the love of food *shock*horror* I thought I’d jot down how bad my addition’s become. So here is my freshly penned list –
10 signs you are a foodaholic:
1. you read recipe books before bed
2. you have a big pile of recipe books next to your bed; along with in your kitchen, your lounge and your dining room
3. you spend 20 mins buying your winter clothes (including trying them on), but an hour and a half shopping for lemon curd jars in your local food store
4. you can’t wait to get a new fancy Google phone so you can read food blogs on the way to and from work
5. you plan meals in advance, for example planning Christmas lunch in June (oh yes!)
6. you can’t wait to see a new city as you get to sample new food stores and restaurants
7. you rate how good your weekend was by the amount of cooking/eating you managed to squeeze in
8. when you aren’t thinking about food you’re talking/writing about/eating it
9. you can’t have the same meal for more than one night, unless of course you want to spend more time baking and just heat up leftovers…
10. you go as crazy when you see a well-known chef as other people would when they see Brad Pitt
To point no. 10 Frank asks “what well-known chef have you seen?” First of all, I really should be seeing more well-known chefs. But for now I will bask in the glow of my beautiful friend Mrs Swede, who is not only the most incredible chef I have the joy of knowing, but really should be famous as at least one person aspires to cook like her (me of course!). Secondly, I have seen James Martin. From a distance. In a department store in London. I ran back to my office shouting “you’ll never guess who I saw? James Martin!” to have people ask “WHO?” in return…
It is Ferret’s birthday on a few Sundays time, and she has requested that I make her a sponge cake. As simple as it sounds, I have never made a sponge cake properly and I really want to get it right for her. Ferret and Pistol are great tasters as they always say lovely things about my food, so I want to make her something super delicious in return!
As it is Frank’s birthday next week, I decided that I’d test out the sponge recipe I found this week to avoid too many baked goods going out in one lot. Beets (my mum) always said that you put your mood into your food, so despite melting the butter while attempting to get it to room temperature, I was fairly chipper. Low and behold it worked! The sponges were fluffy and delicious, I didn’t drop either of them on the floor, and I managed to get the filling in with no drama. And what was the filling you ask? It’s a secret. I don’t want Ferret to read this and spoil the surprize, so I have given you the recipe with the regular filling, and will display Ferret’s cake when her special day arrives!
P.S. The colleagues loved it when I took it into work, it disappeared by mid-day…
Victoria Sandwich – recipe from BBC Good Food website, again…
FOR THE CAKE
200g castor sugar
200g softened butter
4 eggs , beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
FOR THE FILLING
100g butter , softened
140g icing sugar , sifted
drop vanilla extract (optional)
340g jar good-quality strawberry jam
icing sugar , to decorate
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream (mine is blue, for fun!) over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.