Open The Pantry

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@openthepantry

A week delayed but I thought I would finish off the last of the 2 posts for lemon week anyways. Lemon macarons with vanilla buttercream and lemon curd filling. Simple but delicious. Still love making macarons, it brings me so much joy.

We had an unexpected visit to the hospital again for Ethan, (he all healed now) and now we are on our first holiday since his surgery in May!

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Day 5 of lemon week! Lemon tiramisu 🍋🍋🍋 A zingy twist on the classic tiramisu. A light, fresh and zesty alternative to coffee. Although it does pair nicely with a cup of coffee. I always love tiramisu because it is no bake, you can make it the night before and easy to assemble. This has layers of lady finger cookies dipped in a lemon syrup, lemon curd and tiramisu custard cream. Will be making this a lot more during summer.

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Day 4 of lemon week! Lemon chicken! I'm not sure if I'm the only one but whenever I go to a Chinese restaurant I still want to order lemon chicken or sweet and sour pork. But for some reason I feel guilty about it, maybe because it is too basic? I still do it though 😅 Perks of making it at home are decent chunks of meat, clean oil and super crispy batter which you can generously toss in glossy sweet and tangy lemon glaze. So good!

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Day 3 of lemon week! 🍋🍋 Lemon madeleines covered in white chocolate! Petit sponge cakes with a strong buttery flavour and zesty lemon. Slightly caramelised crunchy edges and coated in a satisfying snappy layer of white chocolate and lemon zest.

Many of you asked in my previous green tea madeleine post, how I managed to get them out of the molds after being set in chocolate. So this time I videoed the process. After they are set in the freezer I just bang them onto my table and they all fall off, as shown in the video.

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Still day 2 of lemon week 🍋🍋 I know 2 recipes in 1 day, crazy! But I felt like lemon curd alone was just not enough for today. So here it is, my lemon cake with cheesecake icing recipe using lemon curd 💛💛

Soft fluffy sheets of castella cake (using my rice cooker method), layers of lemon curd and covered in cheesecake icing! The zesty lemon curd compliments the tangy cheesecake icing super well. I put in a little more effort by decorating with chrysanthemum flowers from my garden, sliced lemon and bee pollen. Aesthetically pleasing and delicious for the tummy.

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#gifted @furi.official @kitchennooknz
@stevens_nz @themarket.nz

Day 2 of lemon week and many of you guessed right on my story! Lemon curd is up next 🍋🍋🍋

This delicious golden zingy spread is easy to make at home and something I make every year. Love how it is so versatile and keeps for 1.5 weeks in the fridge. You can put it on toast, muffins, tarts, pavlova, yoghurt and so on. I made a big batch this time as I had a lot of lemons and lots of recipes I wanted to experiment with ☺

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Let's have some fun this week! Using what's in season I will be doing a whole week on lemons! 7 days 7 lemon recipes. This is all thanks to our close friends @emma_gomez_ and @carlonz who gave me a bucket of beautifully homegrown lemons. Super juicy, easy to squeeze, no outer wax, fragrant and zesty. I got so excited brainstorming what to make but I had fun so hope you guys enjoy this lemon series!

I am a big fan or zesty zingy citrus flavours. And I am starting off this week with the classic lemon poppyseed pound cake! Buttery, lemony, fun textures from the poppyseed and easy to make.

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My mum's favourite way to fold dumplings! She calls them mermaid's tail. As a little girl who loved The little mermaid, I just thought these were the coolest food. But now that I look at them it looks like a pool of little koi fish. Mum used to spend the whole day making these to put into the freezer. I spiced these up with chilli oil, black vinegar, soy sauce and spring onion. Takes quite a while to make but seconds to eat 🤤

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