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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!

Eggplant with Parmesan and Burrata

 




Ingredients

for 4 people
  • Two eggplants.
  • 150g burrata cheese.
  • 80g grated Parmesan cheese.
  • Chopped parsley.
  • Two whole eggs.
  • 4 tablespoons heavy cream.
  • Salt.
  • Extra virgin olive oil.

For the tomato sauce:

  • 800g ripe, firm tomatoes.
  • 1/2 teaspoon sugar.
  • Oregano.
  • Freshly ground black pepper.
  • Salt.
  • Extra virgin olive oil.

Preparation

Wash the eggplants and slice them into rounds about 1/2 cm thick.
Sprinkle them with salt and place in a bowl. Cover and let them sit for a few minutes so they release their bitter liquid.
Peel the tomatoes, remove the seeds, and chop them into very small pieces.
Put them in a glass dish that's microwave-safe.
Sprinkle with salt, sugar, oregano, and pepper, then drizzle with oil.
Cover the dish and microwave for 12 minutes. Set aside.
Rinse the eggplant slices, pat them dry, and cook them on a hot griddle with a few drops of oil.
Set them aside.
Spread a third of the tomato mixture in an oven-safe dish.
Layer half of the eggplant slices on top, covering the tomatoes.
Sprinkle with half the Parmesan cheese.
Then repeat with more tomato, the rest of the eggplant slices, and the burrata torn into pieces and scattered over everything. Finish with the remaining tomato sauce.
Beat the two eggs, mix in the chopped parsley and the rest of the Parmesan, then pour it all over the dish.
Heat the oven to 180°C, with heat from the top.
Bake for 30 minutes before serving.
I hope you enjoy this one.

Enjoy your meal!


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