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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!

Oven-Baked Turbot with Spinach


Don't miss out on this absolutely delicious fish!

Ingredients

for 4 people
  • 1 turbot, cut into 4 pieces.
  • 500g fresh spinach.
  • 1 spring onion (green garlic).
  • 150cc heavy cream.
  • 200cc fish stock.
  • salt.
  • olive oil.

for the accompaniment

  • 1 and 1/2 onions, sliced into julienne strips.
  • 1 red pepper, sliced into julienne strips.
  • 1 tsp sweet paprika.
  • 1 tablespoon parsley leaves.
  • 2 garlic cloves, thinly sliced.
  • 1 small hot pepper (optional).
  • 2 tablespoons dry white wine.
  • 1 tablespoon white wine vinegar.
  • salt.
  • olive oil.

Preparation

In a pot with a couple of tablespoons of olive oil, sauté the onion, red pepper, garlic, and hot pepper.
When the sofrito starts looking ready, add the parsley, wine, and vinegar. Let it reduce for a few minutes, then set aside.
Clean the spinach and blanch it in salted water for about 30 seconds. Drain the water and cool it down right away. Here's a little trick: never let the spinach sit in a pile while cooling — spread it out so it keeps that beautiful bright green color and fresh taste.
Sauté the spinach for two minutes in a bit of olive oil (since it's already blanched, you won't need much), along with the spring onion.
Pour in the cream and fish stock, cook for another 2 minutes, adjust the salt if needed, and take it off the heat.
Preheat your oven to 190°C (375°F).
Spread the spinach mixture in a baking dish or large casserole, then place the turbot pieces on top.
Sprinkle lightly with salt and pop it in the oven. Bake uncovered for about 15 minutes.
Before bringing it to the table, you'll want to remove the skin from the turbot — just use a fork and knife to gently peel it away. Trust me, this skin isn't pleasant to eat, so it's worth the extra minute.
Serve the fish nestled on the spinach, with a generous spoonful of that pepper sofrito on the side.

Enjoy!
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