People have certain expectations of a cookery school teacher. They assume, for starters, that you'd never feed your children anything that didn't contain all of the essential food groups.Next, they take it for granted that your pantry is always fully stocked, enabling you to whip up a gourmet meal in a matter of minutes. And if they suddenly stop by for coffee, they would be horrified if you served store bought cookies or cakes.
Perhaps I feel undue pressure, but when a friend called a few days ago to say she and her family were coming by for an impromptu visit, I immediately went into cooking overdrive as I wracked my brain for a quick 'n easy recipe that wouldn't necessitate a trip to the supermarket.
Fortunately, I had all the ingredients for this deliciously zesty Lemon 'n Coconut Loaf close at hand, and I bet you regularly do too.
HURRY-COMPANY-IS-COMING ZESTY LEMON & COCONUT LOAF
125 grams butter
1 cup sugar
2 cups self-raising flour
Pinch salt
2 eggs
Grated zest of 1 lemon
1/2 cup ground coconut
1/2 cup water
1/2 cup milk
1/2 teaspoon vanilla
1: Cream butter and sugar till light and creamy.
2: In a separate bowl sift flour and salt together.
3: Add eggs to creamed mixture one at a time together with 2 teaspoons of the sifted flour.
4: Mix in sifted mixture and remaining ingredients and beat till just mixed.
5: Pour into oiled, floured loaf tin and sprinkle with extra coconut then bake at 180 C for 50 - 60 minutes.
Perhaps I feel undue pressure, but when a friend called a few days ago to say she and her family were coming by for an impromptu visit, I immediately went into cooking overdrive as I wracked my brain for a quick 'n easy recipe that wouldn't necessitate a trip to the supermarket.
Fortunately, I had all the ingredients for this deliciously zesty Lemon 'n Coconut Loaf close at hand, and I bet you regularly do too.
HURRY-COMPANY-IS-COMING ZESTY LEMON & COCONUT LOAF
125 grams butter
1 cup sugar
2 cups self-raising flour
Pinch salt
2 eggs
Grated zest of 1 lemon
1/2 cup ground coconut
1/2 cup water
1/2 cup milk
1/2 teaspoon vanilla
1: Cream butter and sugar till light and creamy.
2: In a separate bowl sift flour and salt together.
3: Add eggs to creamed mixture one at a time together with 2 teaspoons of the sifted flour.
4: Mix in sifted mixture and remaining ingredients and beat till just mixed.
5: Pour into oiled, floured loaf tin and sprinkle with extra coconut then bake at 180 C for 50 - 60 minutes.