Food secrets and a favourite recipe…
This week Sam shares her food secrets.
How often do you shop?
Every three or four days
In person or by internet?
Supermarket loyal or supermarket slut?
Do you buy from independent food shops?
Do you food plan or are you an impulse shopper?
Did you buy anything different or outlandish this week?
Courgettes for a courgette cake made for a friend’s birthday
What are the top five things you couldn’t leave the supermarket without?
Milk, coffee, loo paper, deodorant, cereal
What are your guilty food secrets?
I am much happier when not cooking from scratch
Yes – Heinz baked beans all the way
Do you take into account seasons and food miles when you shop?
Jacket potato with Heinz beans
Do you have to cater for a specific diet – ie coeliac, vegetarian, dairy free.
No thank goodness
Cup of tea or glass of wine?
Actually, glass of wine or cup of coffee. Preferably both!
Do you ever throw food away or are you a Goddess with leftovers?
If the use by date is close, I would shove it in the freezer as I hate to throw food away
Do you have a favourite cookbook and/or celebrity cook/chef?
Not really although I do like watching Jamie Oliver on TV and have a couple of his books
Can you give us a recipe?
150 g unsalted butter, softened
150 g caster sugar
150 g self raising flour
1 tsp baking powder
3 medium eggs
1 tsp vanilla essence
Zest of 1 lemon
1 large courgette coarsely grated
Simply put all the ingredients into a large mixing bowl and beat together. Turn out the mixture into two lined and greased sandwich tins and bake at 180 degrees in the middle of the oven for 35 minutes. The cake is cooked when you plunge in a skewer and it comes out clean. Turn the cakes out of the tins to cool and then beat together 150g icing sugar, 25 g softened unsalted butter and the juice of a lemon. When the cake is cool, sandwich them together with the icing and spread the remainder of the icing over the top. Use a little additional lemon zest to decorate.
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