Tag Archives: lemon

Lemon curd swiss roll

22 Oct

Lemon curd swiss roll (photography by Tasha Seccombe)

Lemon curd swiss roll (photography by Tasha Seccombe)

As mentioned before, I just adore South African food icon Phillippa Cheifitz and her recipes. She’s probably the reason that I want to write my own recipe book (and will, soon – watch this space). Her recipes are so stylish, simple, classic, doable and beautiful.

Lazy DaysPhillippa’s popular book “Lazy Days – Contemporary Country-style Cooking” was recently revised. I attended Phillippa’s book launch a week ago, and finally had the privilege of meeting this iconic and stylish woman. I still have the original version of Lazy Days and it remains one of my absolute favourites on my shelf. It’s a collection of recipes that you’d want to cook over and over again, containing classic staples like whole-egg mayonnaise, anchovy butter, onion confit and buttermilk pancakes. Phillippa writes about the food that she cooks on their West Coast weekends – the type of food that totally speaks to my heart.

Phillippa’s recipe for a lemon curd Swiss roll is so effortless and delightful, so I decided to feature it as a tribute. We also loved photographing this cake, as it was the first time that we worked inside my new kitchen. The natural lighting was just fantastic and we are so happy with the results. Looking forward to many more shoots in here.

Thank you Phillippa for the endless inspiration – you rock my world.

Ingredients for the cake:

  • 4 XL eggs
  • 1 cup sugar
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • a pinch of salt

Method:

  1. Beat the eggs with the sugar until very light & foamy.
  2. Sift the flour with the baking powder and salt, then sift over the beaten egg mixture and fold in gently but evenly.
  3. Turn into a buttered baking Swiss-roll pan lined with nonstick baking paper. Bake one shelf above the middle at 200 C for about 12 minutes or until nicely risen.
  4. Turn out and pull off the paper carefully. Place a clean sheet of baking paper on top, then roll up, lengthways, in a tea towel.

Ingredients for the lemon curd:

  • 2 XL eggs
  • 2 egg yolks
  • 1/2 cup caster sugar
  • 1/2 cup strained lemon juice
  • grated rind of 2 lemons
  • 125 g chilled butter

Method:

  1. Beat the whole eggs and yolks until frothy, then gradually beat in the sugar until thick and pale.
  2. Mix in the lemon juice and rind. Turn into a heavy saucepan and cook over medium heat, whisking in the butter bit by bit. Cook for about 5 minutes, until thickened, but take care not to allow it to boil and curdle.
  3. Once thickened, remove from the stove and place a piece of nonstick paper direcly on the surface. Leave to cool completely. Refrigerate for a few hours until it is a good spreading consistency.
  4. To assemble: carefully unroll the sponge cake, spread with the lemon-curd fulling and roll up again. Dust with icing sugar, if you want to.

Credits:

Recipe: Phillippa Cheifits (Lazy Days: Easy Summer Cooking – Quivertree Publications)

Text: Ilse van der Merwe

Food preparation: Elsebé Cronje

Photography: Tasha Seccombe

Venue for shoot: The Demo Kitchen, Stellenbosch

Thank you to Catalyst Communications for the copy of Phillippa’s revised book. I will treasure it.

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Donna Hay’s baked lemon pudding

26 Apr

Donna Hay's baked lemon pudding (photography by Tasha Seccombe, styling by Nicola Pretorius)

Donna Hay’s baked lemon pudding (photography by Tasha Seccombe, styling by Nicola Pretorius)It’s no secret that I’m a huge fan of Donna Hay‘s recipes and photographs. She is such an inspiration to me, with her iconic light blue styling, simple cooking methods and modern approach to food in general.

Donna uses whole lemons (yes, skins, pith and all) to create this simple pudding that almost resembles a baked lemon curd. It reminds me very much of the middle layer of a South African lemon meringue pie – tart and tangy, yet thick and indulgent. She suggests that you serve it hot or cold with vanilla ice cream – I agree, the ice cream is a must.

I found that this pudding works best when baked in smaller ramekins, preferably not too deep (I’ve tried baking it as one big pudding and I don’t recommend it). Adjust the baking times according to what you have in your kitchen: deeper and larger ramekins will bake a bit longer.

Ingredients: (recipe from Fast, Fresh, Simple by Donna Hay)

  • 1 medium/large thin skinned lemon
  • 330 g (1 1/3 cup) caster sugar
  • 30 g butter, melted
  • 3 egg yolks (I used XL)
  • 180 ml (3.4 cup) single pouring cream
  • 30 ml cornstarch / corn flour (Maizena)
  • vanilla ice cream, to serve

Method:

  1. Pre-heat oven to 169 C (325 F).
  2. Cut the lemon into 8 pieces and remove any seeds. Place in a food processor with the sugar and process until very smooth.
  3. Add the butter, egg yolks, cream and cornstarch and process until smooth.
  4. Pour into 4 greased 1-cup capacity (250 ml) ovenproof ramekins/pie dishes. Bake for 22-24 minutes or until just set.
  5. Serve warm or cold with vanilla ice cream.

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe

Photography: Tasha Seccombe

Styling: Nicola Pretorius

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Grilled whole trout stuffed with lemon, fennel & herbs

3 Dec

Whole baked trout, stuffed with fennel, lemon & herbs (photography by Tasha Seccombe, styling by Nicola Pretorius)

As we are gearing up for another summery festive season, many of us are starting to put together ideas for our Christmas lunches and dinners. To me, it is probably the most festive meal of the year, where family and friends are treated to the best of our bounties and abilities.

Christmas food doesn’t have to be formal, though. I’ve noticed that more people are moving away from heavier red meat roasts and vegetables, opting for  lighter, summery, al fresco choices. With Christmas falling in the middle of summer time in South Africa, I’ve always loved food that you could eat cold, like my cold Christmas platter, or food that you can braai as part of a relaxing afternoon with family and friends. While most of us are on holiday at the coast during this time, it just makes sense to consider fish as a main course.

Rainbow trout is a sustainably farmed local freshwater fish, and a perfect choice for a Christmas lunch or dinner. It’s delicate pink flakes are so beautiful to look at, and wonderfully tasty to eat. If you can get hold of a whole trout from your local fishmonger, make sure that is fresh, gilled and gutted. This way you can just rinse it at home, stuff it, and put it on the braai or in the oven. So very easy.

I love to serve this trout with a crisp green fennel & celery & apple salad, as well as cracked roasted baby potatoes and a fantastic versatile yoghurt mustard sauce. The recipes for the salad and potatoes will follow shortly, but I’ll include the recipe for the yoghurt sauce here. Remember that you can use the sauce on the fish, but also on the salad and the potatoes. The fish and potatoes are best served warm, but can certainly also successfully be served at room temperature.

Ingredients for whole stuffed trout:

(Serves: 6)

(Difficulty: easy)

  • 1 x whole trout, gilled and gutted (about 1.6 – 2 kg)
  • salt and freshly ground black pepper
  • 2 x medium lemons, sliced
  • 1 x large fennel bulb, sliced
  • a handful of fennel fronds (reserved from the bulb)
  • a handful of chopped Italian parsley
  • juice of a lemon

Method:

  1. If you are going to use an oven to cook your fish, pre-heat it to 200 C. If you are going to braai it, get your fire ready to braai the fish over medium hot coals.
  2. Rinse the trout well under cold water, then pat dry with a tea towel.
  3. Using a very sharp knife, make angled incisions in the sides of the fish, about 3 on a side. Season the inside of the incisions well with salt and pepper. Season the inside of the gutted cavity as well.
  4. Use lemon sliced, fennel slices & parsley to stuff into the incisions and cavity, then drizzle the stuffed parts with lemon juice. Season the outside of the fish with salt and pepper, then place it on a piece of oiled foil on a roasting tray and roast in the oven at 200 C for 25-30 minutes. If you are going to braai it, place the fish inside a large hinged grid (without any foil), then braai over medium hot coals on both sides for about 30 minutes in total. Oil the inside of your grid to ensure that the fish doesn’t stick to the grid.
  5. Transfer the fish to a large serving platter, and serve with a fresh fennel salad, roast potatoes and a yoghurt mustard sauce.

For the yoghurt mustard sauce:

  • 250 ml double cream Greek yoghurt
  • 2 heaped tablespoons good quality mayonnaise
  • juice of a medium size lemon
  • 2 teaspoons wholegrain mustard
  • 30-45 ml chopped fresh dill (or fennel fronds)
  • some cracked black pepper
  • a pinch of salt

Mix it all together and serve cold, with the fish.

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe

Photography: Tasha Seccombe

Styling: Nicola Pretorius

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Grilled courgette and aubergine salad with bocconcini, lemon and mint

30 Sep

Grilled courgette & aubergine salad with lemon, garlic, mint and bocconcini

One of my go-to tapas when I entertain friends, is a simple dish of grilled aubergines, marinated in olive oil, lemon juice, garlic and fresh mint. I have served it so many times, mostly as a topping on brushetta, and everytime without fail people ask me how I make it. It is just a hit!

I have decided to take this popular dish to new heights by turning it into a larger salad with the addition of grilled courgettes and bocconcini (or fior di latte). This way, you can serve it as a side dish accompanying a main meal, or even just with some sour dough bread as a light lunch. This salad contains quite a bit of fresh garlic, and I love the way it makes me long for the Italian countryside! But if you don’t really like garlic, you can leave it out completely.

You’ll be amazed by how far you can stretch 1 or 2 aubergines with this recipe. You are also welcome to add some fresh rocket leaves or other salad leaves of your choice.

Ingredients: (serves 6)

  • 1 large aubergine (or 2 medium)
  • 6 courgettes
  • 125 ml extra virgin olive oil
  • juice of 1 lemon
  • about 1 teaspoon finely grated lemon rind
  • 2-3 garlic cloves, finely crushed
  • a handful of fresh mint, finely chopped
  • 1/2 teaspoon of dried mint (optional)
  • salt and freshly ground black pepper

Method:

  1. Use a mandolin cutter to finely cut the aubergine into very thin slices. The key to this dish is the thinness of the slices – it should be paper thin. Use a knife or a vegetable peeler to finely cut the aubergines into strips (they can be slightly thicker than the aubergines because their texture is easier to work with). Set them aside.
  2. In a small mixing bowl, mix the olive oil, lemon juice & rind, garlic and mint.
  3. Heat a griddle pan over high heat until it is very hot – takes about 5-8 minutes. Now grill the slices of aubergine/courgettes one batch at a time (without adding any oil), not overlapping the slices, turning them once, until they have brown griddle marks on each side (it takes 1-2 minutes a side). Remove with tongs, then place them on a plate next to each other, but not overlapping. Add another batch of slices to the pan and grill.
  4. While you are waiting for your next batch to grill, use a tablespoon to spoon some of the marinade over the grilled aubergines/courgettes on the plate, then season lightly with salt and pepper. Top with more grilled aubergines, then spoon over more marinade and season. Repeat until all the slices have been grilled and all the marinade have been spooned over. At this stage, you can cover it and refrigerate until later.
  5. Assemble the salad: use a fork to arrange slices of the vegetableson a large platter – because they are so thin, it looks great to fold them and stack them loosely. Top with slices of bocconcini / fior di latte (fresh mozzarella), and serve with good quality fresh bread like sour dough or ciabatta. A few extra wedges of lemon and a few mint leaves complete the picture. Enjoy!

Credits:

This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe.

Photography: Tasha Seccombe.

Styling: Nicola Pretorius & Tasha Seccombe.

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Preserved lemon

23 Jul

Place some course salt inside the cross-sliced lemons (photography by Tasha Seccombe)

I recently did a post on a fragrant Moroccan lamb tagine that was served with preserved lemon. The whole food team that was involved in this shoot was so overwhelmed by the amazing preserved lemon, that we decided to do a special feature on how to make your own.

The preserved lemon that we used for the shoot was made by a Japanese woman called Kazuki (she’s a good friend of my friend Francille). She lived in Italy for many years, and has learnt the art of cooking like a real Mediterranean Mama. She said that the jar of lemons we used was already a year old – the lemons were just intensely dark yellow and almost syrupy – not sweet, but very salty.

Kazuki kindly sent us her recipe for making Moroccan preserved lemons. The sealed jars need to mature in a dark, cool place for at least 1 month before ready to use, but it just gets better with age. I have to say the 1 year old vintage was just amazing – an ingredient that will give a whole new intense lemony dimension to your cooking.

The amount of lemons, salt and other ingredients will all depend on the size of your lemons and the size of your jars. I filled two jars of 1 litre each. Be sure to pack the lemons as tightly as you can, as they will soften with maturation.

Ingredients:

  • at least 10 small/medium organic lemons (make sure they are unwaxed)
  • 100-200g coarse sea salt (Kazuki uses Himalayan salt)
  • 2 fresh bay leaves per jar (or dried, if you cannot find fresh)
  • 7 black peppercorns per jar
  • 1 stick of cinnamon per jar (optional)

Method:

  1. Sterilize 2 large wide-mouthed jars and leave it to cool slightly.
  2. Start by cutting a deep cross into the top of a lemon (about 3/4 way through) with the base still joined. Use a teaspoon to pack about 2 teaspoons of salt into the slits, then place the lemon inside the jar. Cover with 1 teaspoon of salt, then repeat with more lemons until the jars is full. Pack the lemons as tightly as possible (I could only fit 3 lemons per jar).
  3. Add the bay leaves, peppercorns and cinnamon stick.
  4. Squeeze the juice of 2 extra lemons per jar, then add it to each jar. Top it up with cooled boiled water, then seal it tightly.
  5. Store in a cool, dark place, and gently shake the jar every few days for the first month to make sure the salt dissolves fully. The lemons will be ready for use within 1 month,, but will develop in intensity with age. Once opened, refrigerate immediately.

One-year-old preserved lemon, from Kazuki’s kitchen (photography by Tasha Seccombe)

Credits:

This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Food preparation and text: Ilse van der Merwe.

Photography: Tasha Seccombe.

Styling: Tasha Seccombe & Nicola Pretorius

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Roasted garlic prawns

16 Nov

Roast garlic prawns served with fresh limes

There are 2 types of people in this world: those who eat crustaceans, and those who don’t.

I consider myself chief of the crustacean-eating clan. Prawns are a messy affair – that’s the way they’re supposed to be. You need to roll up your sleeves and really get into it, whether you like to shell your prawns or eat them heads ‘n all.

This recipe really works well for smaller prawns, so look out for the frozen prawn specials and give it a go. I make a marinade of olive oil, lemon juice, garlic, ginger, chilli and parsley, then toss the prawns to coat them well. I then roast them in the oven over high heat for about 20-25 minutes, until they get a slightly toasted colour and release all of their delicious juices. The sauce needs to be mopped up with crusty bread, so be sure to serve some on the side. A glass of chilled dry white wine like Chenin Blanc will complete the picture.

Adjust the amount of chillies  according to your tolerance for heat!

Ingredients:

  • 700g-1kg whole prawns (completely thawed if frozen)
  • 125 ml extra virgin olive oil
  • juice of 1 med/large lemon
  • 2-3 cloves garlic
  • a knob of fresh ginger, peeled and roughly chopped
  • 1 red chilli, seeds removed and finely chopped
  • a handful of fresh parsley, roughly chopped
  • salt and pepper to taste

Method:

  1. Pre-heat oven to 220 C.
  2. Place all of the ingredients in a small food processor or chopper, and pulse until you get a chunky mixture (not smooth). If you don’t have a processer, just chop them very finely with a knife and mix with olive oil and lemon juice.
  3. Arrange prawns in a single layer in a large roasting pan, then pour mixture over it and toss to cover thoroughly.
  4. Roast in the top half of your oven for 20-25 minutes, checking on the prawns half-way through to toss them again. The prawns are ready when they turn pink with slightly toasted edges.
  5. Serve as a starter or snack, straight from the oven, with crusty bread.

Tip: If you are using large prawns, be sure to remove the “poop” tract before roasting them. But I don’t bother with the smaller prawns. I just rinse them under cold water.

Credits:

This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Food: Ilse van der Merwe.

Photography: Tasha Seccombe.

Styling: Tasha Seccombe & Nicola Pretorius

 

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Jane-Anne’s frozen lemon cream dessert

22 Oct

Frozen lemon cream dessert with seasonal fruit and amaretti biscuits

My dear friend and fellow blogger Jane-Anne Hobbs recently published a cookbook called “Scrumptious: Food for Family and Friends“. Jane-Anne is a seasoned food writer and recipe developer, and loves to entertain at her breathtaking home in Hout Bay.

If you haven’t seen this beautiful book, do yourself a favour and get your hands on it. It is a joy to see such magnificent work come from someone in our local food community. Jane-Anne is not a “celebrity chef”, she’s a self-trained intelligent cook with a born understanding of flavours. Her recipes are honest and they really work for entertaining and wowing a crowd. I have tried quite a few of the recipes in her new book, and they have all been winners. One of my absolute favourite is “Mike’s Youvetsi” – a simple Greek lamb dish made with fresh tomatoes and orzo (flat, rice-shaped pasta) – absolutely packed with flavour.

A great choice for a Summer dessert is Jane-Anne’s Frozen Lemon Cream with Summer Berries. This dessert is based on the basic recipe for a South African cottage cheese fridge tart, with added seasonal fruit (fresh or frozen). It is so beautiful to look at, and so easy to make. The best thing about it is that you can make it a few days ahead of your big party, and remove it from the deep freeze right before serving – like ice cream. No stress, no fuss, just delicious homemade creamy lemon delight. Perfect for a really hot, South African summer’s day.

Ingredients: (serves 8)

  •  2 x 385 g tins condensed milk
  • finely grated zest and juice of 3 medium lemons (or 2 large)
  • 500 ml fresh cream
  • 350 g mixed frozen berries (I also added some fresh seasonal fruit, like grapes and oranges)
  • 12 Italian Amaretti biscuits, roughly crumbled

For the topping:

  • 1 cup frozen berries (or a mixture of fresh and frozen, or fresh seasonal fruit of your choice)
  • icing sugar, for dusting

Method:

  1. Add condensed milk, lemon rind and lemon juice in a large bowl. With an electric beater, beat on low speed for 1 minute.
  2. In a separate bowl, whip the cream until stiff, then fold the cream into the lemon mixture. Set the mixture aside to thicken for 10 minutes.
  3. Partially thaw the frozen berries for 15 minutes in a colander. In the meantime, line a large loaf pan with cling wrap, pressing it well into the corners (wet the pan first to make the clingfilm stick).
  4. Spread 1/3 of the cream mixture on the bottom of the pan, then top with half of the berries. Now sprinkle with half of the biscuits, then top with another 1/3 of the cream mixture.
  5. Top with other half of berries, then with remaining biscuits, and then top with the last 1/3 of the cream mixture. Smooth top with a spatula then cover the top with a layer of cling wrap. Freeze for 6-7 hours, or preferably overnight.
  6. When ready to serve, peel off the top layer of clingwrap, then invert the pan on a chilled serving platter to unmould. Peel off the rest of the clingfilm, then top with the remaining berries and/or seasonal fruit. Dust with icing sugar, then take to the table immediately to slice and serve. Serve with berry coulis, if preferred.

 

Credits:

This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Food: Ilse van der Merwe.

Recipe: From the book “Scrumptious: Food for Family & Friends” by Jane-Anne Hobbs

Photography: Tasha Seccombe.

Styling: Tasha Seccombe & Nicola Pretorius

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Roast chicken with garlic, lemon and thyme

16 Oct

Roast chicken with loads of garlic, thyme and lemon, served with green beans.

Coming from a family of 6, we rarely had whole roasts of any kind when I was a child. Chicken was served as an economical dish, braaied or baked as individual cuts in a hearty chutney sauce, or boiled and deboned and served in a creamy white sauce topped with crushed tomato flavoured potato chips (one of my favourites). Both dishes were served on rice, with accompanying veggies. My Mom did sometimes buy whole chickens, but they were always boiled in water, after which I had to debone the cooled birds for my Mother to use in one of her family feasts. I have to confess: I always ate some of the meat while deboning the chickens. I once actually ate a whole chicken on the job – I started with 2, but ended up with only one for the rest of my family. My Mom was NOT impressed!! (PS: those were the days when my teenage metabolism was still as fast as a freight train.)

The first time I ever had whole roast chicken was when I made it myself, about 12 years ago. There are few things as simple and as festive as whole roast chicken. Always use the freshest and best quality chicken you can find. If you have ever tasted real organic farm chickens, large as turkeys, with beautiful brown meat, you would understand the difference. Now, I know that it is simply not always possible to get hold of these chickens, or to afford them. So we buy the specials in the supermarkets and we make the most of them.

With this simple recipe, a cheap small supermarket chicken will taste fantastic. If you can get hold of a free range organic farm chicken, it will change into something heavenly. Buy whatever you can afford!

Ingredients: (1 medium sized chicken will serve about 4 people)

  • 1 whole chicken (cleaned and trimmed)
  • 45 ml olive oil
  • juice and grated rind of 1 lemon
  • 8-10 sprigs of fresh thyme
  • salt and freshly ground black pepper
  • 2 whole heads of garlic

Method:

  1. Pre-heat oven to 180 C.
  2. Mix olive oil with rind and juice of the lemon. Strip the thyme leaves off half the sprigs and add to the mixture. Season well with salt and pepper.
  3. Separate cloves off one head of garlic, then slice the other head in half horizontally.
  4. Place chicken breast side up in a medium-size roasting tin. Place separated garlic cloves and sliced head of garlic next to chicken, along with the used lemon halves. Now drizzle all over with the olive oil mixture. Make sure the chicken is covered well. Place remaining thyme sprigs in chicken cavity.
  5. Place roasting tin in over, uncovered, and bake for one and a half hours, or until chicken is golden and garlic cloves are dark brown.
  6. Remove from oven, then serve on a large serving platter with blanched green beans and roast potatoes.

 

Credits:

This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Food: Ilse van der Merwe.

Photography: Tasha Seccombe.

Styling: Tasha Seccombe & Nicola Pretorius

 

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Grilled, marinated aubergines

14 May

Grilled aubergines, marinated in olive oil, lemon, garlic and mint, on bruschetta.

There are few things I love more than lazy, extended, tapas-style eating. Although the term “tapas” was coined by the Spaniards, I still prefer my snacks mostly Italian, very simple, and served on bruschetta.

I got the most beautiful organic aubergines from Genesis Farm outside Stellenbosch – so richly purple they almost looked painted. I sliced them thinly, grilled them until they softened slightly, then drenched them in a marinade made from good quality olive oil, freshly squeezed lemon juice, crushed garlic, fresh and dried mint, and some salt flakes and freshly ground black pepper. They soak up a lot of the marinade, and are simply exquisite served at room temperature on crusty toasted bruschetta. Add a glass of good red wine and I’m in Mediterranean heaven.

Ingredients:

  • 2 large organic aubergines, thinly sliced
  • 3/4 cup good quality cold pressed extra virgin olive oil
  • juice of  1 lemon
  • 2 cloves garlic, crushed
  • 1 t dried mint (optional)
  • handful of fresh mint, finely chopped
  • salt flakes and freshly ground black pepper to taste

Method:

  1. Combine the olive oil, lemon juice, garlic and mint. Add salt and pepper and test seasoning. Add more salt and pepper if necessary – the flavour should be quite intense.
  2. Heat a griddle pan on medium-high heat on the stove top. Fry slices of aubergine in batches untill lightly charred and softened. Remove from grill and arrange in a porcelain dish, covering each batch with a few spoons of marinade.
  3. Add more layers of grilled aubergines, drizzling each layer generously with marinade. If there is any marinade left, spoon it all over the top layer.
  4. Cover the porcelain dish and cool to room temperature. Serve on toasted bruschetta.

This dish keeps well in the refrigerator for a few days, covered. Return to room temperature before serving.

Contact John House from Genesis Farm: 082-215 6968.

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Glazed lemon and coconut loaf

11 May

Zesty lemon & coconut loaf with a lemon glaze

My second Mother’s Day is coming up this Sunday – our beautiful daughter is 1 and a half years old. My husband will be returning from Johannesburg on Sunday morning and we have decided to spend the day at home, treating the three of us to the most delicious tea-time, lunch and dinner treats. For morning tea we will be having this fabulous zesty lemon & coconut loaf, topped with a sharp, sweet lemon glaze. It is light and fluffy, yet moist, and is perfect with a comforting cup of rooibos tea. I used Sasko Quick Treats Vanilla Flavoured Muffin Mix as a basis for the loaf – it takes all of the effort out of baking!

The rest of our menu is already planned: it involves proper Greek Lamb Moussaka for lunch, cheddar scones with clotted cream and raspberry jam for afternoon tea, and spinach & feta soup for dinner. I can’t wait to treat the 2 most special people in my life…

Ingredients for loaf:

  • 1 x packet Sasko Quick Treats Vanilla Flavoured Muffin Mix
  • 140 ml vegetable oil
  • 120 ml milk
  • 2 XL eggs
  • grated rinds of 2 large lemons
  • 3/4 cup desiccated coconut
  • 1/4 cup lemon juice

Ingredients for glaze:

  • 60 ml icing sugar
  • 1 and a half teaspoon lemon juice

Method:

  1. Pre-heat oven to 180 C.
  2. In a large mixing bowl, mix oil, milk and eggs well using a whisk or electric beaters. Add muffin mix and whisk for 1 minute.
  3. Add lemon rinds, coconut and lemon juice, then fold in with a metal spoon. Pour batter into a greased loaf tin (+- 20 x 10 x 7 cm) and bake for 50-60 minutes until an inserted skewer comes out clean.
  4. Turn out on a wire rack and leave to cool completely.
  5. Make glaze: mix icing sugar and lemon juice together, then drizzle on cooled loaf. Serve at room temperature with tea.
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