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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!

Sea Bream with Clams and Potatoes



Ingredients

For two people
  • Two portion-sized sea bream (filleted, skinless, boneless).
  • 300g clams.
  • 3 or 4 small potatoes.
  • 3 garlic cloves.
  • One small onion.
  • 80cc dry white wine.
  • Two tablespoons tomato sofregit.
  • Chopped parsley.
  • One teaspoon nyora pepper pulp.
  • One teaspoon sweet paprika.
  • Fish stock.
  • Salt.
  • Extra virgin olive oil.

Preparation

Start by placing the clams in a bowl covered with cold salted water. Let them sit for at least an hour so they can release any sand they're holding onto.
After that, drain them well and steam them open. Set them aside for later.
Now, peel the garlic cloves and slice them thin. In a pot with three tablespoons of nice hot oil, let them turn golden.
Once they're beautifully golden, add the onion, chopped into small pieces. When the onion starts to turn translucent...
Pour in the wine and let the alcohol cook off completely.
Next, stir in the tomato sofregit, the nyora pulp, the sweet paprika, and the potatoes, peeled and sliced into rounds that aren't too thick.
Add a couple of ladles of fish stock...
Cover the pot and let everything cook gently over low heat until the potatoes are tender but still holding their shape. This usually takes about 12 minutes.
Transfer everything — the potatoes and all that lovely sauce — to a microwave-safe dish...
Arrange the clams on top (some still in their shells for presentation, others shelled), sprinkle with the chopped parsley, and lay the sea bream fillets over everything...
Cover the dish and pop it into the microwave for 4 minutes.
Bring it straight to the table in the same dish — it looks beautiful that way...

Enjoy!
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