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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!

Spinach, Tuna, and Egg Pie





ingredients

  • 2 round sheets of puff pastry.
  • 750gr. fresh spinach.
  • 7 whole eggs.
  • 200gr. tuna in oil.
  • 2 spring onions.
  • 200gr. Brie cheese.
  • 150gr. cream cheese (Philadelphia).
  • 150gr. grated Parmesan cheese.
  • salt.
  • extra virgin olive oil.

you'll also need:

  • a 24cm diameter baking pan.
  • parchment paper.
  • 1 egg yolk and 1 tablespoon of milk.

preparation

Take one of the puff pastry sheets and place it in the pan, keeping the parchment paper it came with. Press it gently into the pan without trimming the edges that hang over. Pop it in the fridge while you prepare the filling.
Rinse the spinach well and blanch it in boiling salted water.
Drain immediately and spread it out to cool — don't let it pile up, or it won't stay that lovely bright green.
Chop the spinach finely, squeeze out any excess water, and sauté it in a drizzle of olive oil along with the two spring onions, chopped. Remove from heat.
Preheat your oven to 180°C, with heat from both top and bottom.
In a separate bowl, mix together 3 of the eggs, the crumbled tuna, the Brie cut into small cubes, and the cream cheese.
Whisk everything together until well combined, then stir it into the spinach. Taste and add salt if needed.
Pour the filling into the pan over the puff pastry.
Using a spoon, make four little wells in the spinach mixture and crack one egg into each well.
Roll out the second sheet of puff pastry and drape it over the filling. Seal the edges by pressing them together with your fingers, joining the top and bottom layers.
Brush the entire top with the egg yolk beaten with the milk, then slide it into the oven.
Bake for 45 to 50 minutes, or until the pastry is golden and beautifully puffed.
Turn it out of the pan and bring it to the table while it's still warm...

Enjoy!

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