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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!

Potato, Spinach, and Brie Cheese Bake




ingredients

for 4 people
  • 4 large potatoes.
  • 1/2 kg. fresh spinach.
  • 1/2 leek (white part only).
  • 150gr. bacon.
  • 200cc. heavy cream.
  • 150gr. brie cheese.
  • 100cc. extra virgin olive oil.
  • salt.

preparation

Start by washing the spinach thoroughly. Blanch them in salted boiling water, then drain and cool quickly by spreading them out on your work surface. This little trick keeps the spinach a beautiful bright green.
Once they're cold, squeeze out any excess water, chop roughly, and set aside.
Peel the potatoes and slice them thinly—not paper-thin, but thin enough to cook through evenly.
Boil them in salted water for about 10 minutes. Check that they're tender with a fork, then drain and arrange them in a baking dish that can go straight into the oven.
Heat the olive oil in a deep skillet and sauté the leek, chopped into very small pieces. When it starts turning translucent, add the bacon, also diced small. After 3 or 4 minutes, toss in the spinach—make sure you've squeezed them well so they don't water down the dish.
Cook for a few more minutes, stirring everything together, then take it off the heat.
Spread this sauté over the potatoes in your baking dish.
Cut the brie into cubes and scatter them on top.
Then pour the cream evenly over everything.
Preheat your oven to 180ºC. Slide the dish in and bake for about 30 minutes, or until the top turns golden and bubbly.
Bring it to the table right in the baking dish—no need for fuss.


Enjoy!

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