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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!

Rice Paper Rolls with Seafood, Mushrooms, and Squash


ingredients

for 6 people
  • 18 rice paper wrappers

  • 300g langostinos (large prawns).
  • 350g salmon fillet (skinless and boneless).
  • 250g fresh mushrooms.
  • 150g squash.
  • 1 leek.
  • 1 tablespoon flour.
  • a splash of brandy.
  • grated Parmesan cheese.
  • salt.
  • plenty of freshly ground black pepper.
  • extra virgin olive oil.

for the béchamel topping:

  • 1 heaping tablespoon flour.
  • 25g butter.
  • 25g extra virgin olive oil.
  • 400ml fish stock.

 

preparation

First, peel the prawns and use the shells and heads to make a quick stock. Lightly brown them in a saucepan, add the brandy, then pour in about a quarter liter of water.
Let it simmer for 20 minutes, then strain and set aside.
Peel the squash, cut it into small cubes, and boil them in salted water until tender.
Cut the salmon into fillets, then dice them up.
Cut the prawns into two or three pieces.
Heat 3 tablespoons of oil in a deep skillet and fry the seafood. Season with salt and pepper, then set aside.
In the same skillet, using the oil that's left (add more if needed), sauté the leek, chopped very fine. When it starts to turn translucent, add the mushrooms, cleaned and diced. Salt them, and when they're cooked through, stir in the squash pieces.
Next, add the seafood back in.
Stir everything together with a spatula to heat it all through.
Sprinkle in the flour, cook it for a moment, then pour in the reserved prawn stock. Cook over medium heat, stirring with a spatula, until the mixture thickens nicely.
Now for the rice paper wrappers, here's how I soften them: lay a damp kitchen towel flat on your counter. Place the wrappers on it in a single layer (don't stack them), then cover with another damp towel. Press gently with your hands so they absorb the moisture evenly.
They soften very quickly. Once they're pliable and easy to handle, they're ready to fill.
Fill them one at a time with a spoonful of the seafood mixture. Keep the others covered so they don't dry out.
Roll them up like little parcels and arrange three on each plate.
For the béchamel, cook the flour with the butter and oil, add the fish stock, and make a light, smooth sauce.
Spoon it over the rolls, sprinkle with grated Parmesan, and warm them in the oven or microwave just before serving.

Enjoy!
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