Skip to main content

Lemon Ice Cream

A refreshing and digestive lemon ice cream that's perfect for hot summer days! Details Cost: €0.30 per person Prep time: 25 minutes Ingredients for 4 people 200g heavy cream. 1 Greek yogurt. zest of 1 lemon. 100g powdered sugar. 50ml lemon juice. Preparation Start by zesting one lemon. Then squeeze 1 or 1½ lemons until you have 50ml of juice. Whip the cream with the 100g of powdered sugar, then add the lemon zest and Greek yogurt, continuing to beat until everything is well combined. Slowly fold in the lemon juice using a spatula, being gentle so you don't deflate the cream. Pour the mixture into a bowl and place it in the freezer. After about an hour and a half, take it out and beat it again to break up any ice crystals. Return it to the freezer for at least 12 hours before serving. You can serve the ice cream in scoops in a glass or sliced...    Enjoy!

Meat and Cuttlefish Meatballs


Ingredients

For 5 or 6 people

For the meatballs:

  • 400g ground meat (beef, pork, chicken, whatever you prefer).
  • 300g cleaned cuttlefish.
  • 1/2 cup milk.
  • 100g stale bread crumbs.
  • 1 whole egg.
  • Salt.
  • Plenty of black pepper.

You'll also need:

  • Two onions.
  • Two ripe tomatoes.
  • Extra virgin olive oil.
  • Flour for coating.
  • 150cc dry white wine.
  • Fish stock.

For the picada:

  • Two garlic cloves.
  • Two Maria biscuits.
  • Chopped parsley.
  • A handful of toasted almonds.

Preparation

The day before, in a bowl, mix together the ground meat, the egg, the bread crumbs (soaked in the milk and squeezed out), and the cuttlefish cut into small cubes. I've set aside the tentacles separately, keeping them whole for later.
Mix everything well and cover with plastic wrap. Let it rest in the fridge overnight if you can — this makes all the difference.
The next day, shape the meat and cuttlefish mixture into balls.
Coat them in flour and fry them in hot oil on both sides until golden. Set them aside.
If your frying oil has gotten messy from the cooked flour, swap it out for fresh oil and sauté the onions until they start to turn golden.
Add the peeled tomatoes (seeded and diced), a bit of salt, and 1/2 teaspoon of sugar.
Sauté for three more minutes, then add the meatballs along with those reserved tentacles.
Pour in the wine and let the alcohol cook off.
Add two or three ladles of fish stock.
Cover the pot and simmer for 15 minutes. Don't stir — just give the pot a gentle shake now and then so the meatballs don't break apart.
Make the picada by grinding together the garlic, biscuits, parsley, and toasted almonds. Dissolve it in a bit more stock and stir it into the pot. Let everything simmer for five more minutes and you're ready to serve.

Enjoy!
Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more