October 6th, 2021
I am so enjoying these spring days – even when it rains like it is today. I feel like I am wearing green-tinted glasses because everything just looks so lush and green. All my little (future food) seedlings are growing bigger by the day ready to plant out in the garden in the coming weeks.
First I will harden them off undercover outside for a week so they don’t get too much of a shock when I plant them into the exposed garden. I will hold off planting outdoor tomatoes and zucchini until after Labour Day so to avoid that potential late frost that is not uncommon in our valley. I am not quite sure how I am finding the extra time with book writing at the moment, however, my garden truly is my solace at the moment and a nice distraction from worldly events.
On the subject of new cookbook writing, I am currently finalising recipe sections before the manuscript is delivered to my publisher next month. There will be lots of new recipes and I would also like to include some solid favourites from this website in the book. Because cooking from a real-life cookbook is just so much nicer!
Whole Meyer Lemon Loaf
- 1 small Meyer lemon, about 120g
- 3 eggs
- ⅓ cup (70g) sugar or ¼ cup honey
- ½ cup (125ml) yoghurt
- 1 tsp vanilla extract
- 1 cup (150g) standard white flour or use gluten-free flour mix
- ½ cup (60g) ground almonds or desiccated coconut
- 1 tsp baking soda
- Pinch of salt
Lemon Drizzle Syrup
- 3 tbsp lemon juice, about ½ Meyer lemon
- ½ cup (70g) icing sugar
- Preheat the oven to 180ºC (fan bake 160ºC). Grease and line a 20cm x 11cm x 7cm loaf tin.
- Cut the whole lemon into eighths and flick out any pips. Place the lemon wedges into a food processor along with the eggs, sugar/honey, yoghurt and vanilla. Blend for 1 minute until combined and the sugar/honey has dissolved.
- Measure the flour, ground almonds/coconut, baking soda and salt in a bowl and whisk to combine and break up any lumps. Add to the processor and pulse 6 times, scrape down the sides, then pulse again briefly until just combined – don’t over mix.
- Pour the batter into the prepared tin and bake for 35-40 minutes, until an inserted skewer comes out clean. Cover with foil, if the top begins to colour.
- Cool in the tin for 5 minutes, then invert onto a rack and cool completely.
- To make the Lemon Drizzle Syrup, combine the lemon juice and icing sugar in a bowl, mixing well to remove lumps. Place the cooled loaf on a serving platter and spoon over the syrup.
- Serve thick slices with yoghurt on the side. Keep the loaf in a sealed container and consume it within 3 days.