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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!

Vegetable and Mushroom Confit with Grilled Pork Trotters

 


ingredients

  • 2 pork trotters (cut into four pieces).
  • 1 onion.
  • 4 garlic cloves.
  • chopped parsley.
  • salt.
  • freshly ground black pepper.
  • 80cc extra virgin olive oil.

for the confit:

  • 1 zucchini.
  • 1 eggplant.
  • 1 red bell pepper.
  • 1 green bell pepper.
  • 1 onion.
  • 8 cherry tomatoes.
  • 1/2 tsp. sugar.
  • 300gr. mixed mushrooms (fresh or frozen).
  • salt.

preparation

Set a pot on the stove with the onion, peeled and halved.

When it starts to boil, add the pork trotters and cook until they're nice and tender. Season with salt, drain the broth, and set both aside separately.

We won't be using the broth for this recipe, but don't throw it away! You can freeze it in portions — this broth is full of gelatin and makes a wonderful addition to any meat sauce or soup you make later.

Rinse the mushrooms and cut them into smaller pieces if they're too large.

Wash the vegetables and cut them into strips.

 

Salt the eggplant and leave it covered for a few minutes to release its bitter water.

In a deep skillet with a generous glug of oil, start by sautéing the onion.

After a couple of minutes, add the bell peppers, then the zucchini and the eggplant (well squeezed).

Next, add the mushrooms, the cleaned tomatoes (no need to peel them), cut into quarters, and the half teaspoon of sugar.

Season with salt and let it cook over low heat with the skillet covered, so the vegetables can gently confit in their own juices.

Heat up a griddle pan with a few drops of oil.

When it's nice and hot, cook the trotter halves on both sides. Just before taking them off the heat, drizzle the garlic and parsley oil over them and add a pinch of black pepper on top.

Serve immediately while everything's still hot, alongside the vegetable confit.

Enjoy!


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