What’s your lockdown Drag Queen name?
This came from an image shared by the writer Sara Sheridan on Twitter back in April (‘early lockdown’, if you will). It cued the following conversation:
Me: Janet Rolo!
Sara: I think she has a drag comedy act where she cooks and serves things up to the audience while telling very dirty jokes.
Me: I mean that basically sounds like what I’ve been training for during this quarantine anyway.
Essentially, I want to embody Julia Child. Is that fine by everyone? Hope so.
“With enough butter, anything is good.” Words to live by! If you’ve not seen Julie & Julia, Nora Ephron’s 2009 film about Julia Child and food blogger Julie Powell, it’s on UK Netflix, and available to rent through the usual array of film streaming services. As well as Meryl Streep and Amy McAdams, the film stars Stanley Tucci, so make yourself a Negroni and enjoy…
I think my Janet Rolo alter-ego would approve of the way I’ve felt drawn to classic comfort food lately. I treated Sunday night’s ennui with a bowl of Ambrosia custard and strawberry compote, and there’s a tin of rice pudding hanging out in my cupboard. More dangerously, I’m intrigued by the idea of combining strawberry Angel Delight with Archer’s peach schnapps…
Recipe: Rolo Banana Cake
And lo, to the reason I had Rolos in the flat at all - Olivia Potts’s Rolo Banana Cake. I’ve made this multiple times during quarantine, but it’s never hung around long enough to photograph. Instead, I’m going to share her gorgeous photo from when she included it in her marvellous Isolation Bakes series over on Instagram. The recipe is available both there and on her website, as well as in her wonderful and award-winning book A Half Baked Idea (I’m linking to the paperback there, which comes out at the end of the month, but the hardback is still available and is gorgeous if you, like Verruca Salt, want it now).
To make it, you’ll need: 125g butter, 235g sugar (I usually use all light brown caster sugar), 2-3 very ripe bananas (she specifies three but I’ve made it with two successfully), 2 eggs, 250g plain flour, 2 tsp baking powder, 1 tsp salt, and 2 packets of Rolos.
It’s a very special cake and one with incredible healing powers. The first time I made it, all my Rolos went to the bottom (no comment!); since then I keep them out of the cake batter and instead drop them in as I spoon the mixture into my loaf tin. Delicious.
Kitchen Tool: Loaf Tin Liners
I’ve shared my love of baking loaf cakes before in this email, and these tin liners are an important weapon in my arsenal.
Like some previous tools, they’re not really necessary - you can, pretty easily, cut a couple of strips of baking parchment to line your loaf tin without any problems. But they’re just so easy to use! Never having to worry about a cake sticking to the tin is incredibly liberating (yes, I do have a quiet life, why do you ask?).
They’re not the easiest to find, unfortunately. I’ve linked to the Lakeland version above; some larger branches of Sainsbury’s carry their own-brand version and John Lewis also seem to have one too. Once you try it, you’ll never go back.
Eating Out: Leo’s Beanery
Home to the best chocolate brownie in Edinburgh, Leo’s Beanery on Howe Street is a firm favourite of mine. From 15th July, they will be back in business for takeaway-only and you can bet I’ll be heading down for some goodies. In normal times, there’s a special breakfast, special sandwich, and special lunch every week, using the best seasonal produce - and the most amazing cakes to tempt you for afters. Oh, and they serve a chai latte which is literally just spiced tea brewed in hot milk, with honey served on the side to sweeten as you wish - it’s one of my favourite things to drink in the city. They also cater well for special diets, with many ‘accidentally gluten-free’ options.
It’s one of the sadnesses that came with my flat move last January that this cafe is no longer five minutes’ walk from my front door; it’s still my go-to brunch option with visitors, and it’s perfectly located for exploring the independent shops of Stockbridge. I hope weekends like that are back within reach for all of us.
My favourite menu option: toasted banana bread with peanut butter, berries, and honey. Aaaaah.
Thanks for reading; stay safe (from the sun as well as everything else - looks like a hot weekend is on the way for many of us) and I’ll speak to you soon!
Find me on Instagram: @LilyMCooks
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