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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!

Cod with Hazelnut Crust and Roasted Vegetables


 

ingredients

  • 4 pieces of desalted cod.
  • flour for dusting the cod.
  • 100g roasted hazelnuts, chopped.
  • a small piece of orange peel.
  • 2 sprigs of fresh parsley, chopped.
  • 1 egg.
  • salt.
  • extra virgin olive oil.

for the vegetables:

  • 1 small zucchini.
  • 1/2 red bell pepper.
  • two onions.
  • 2 garlic cloves.
  • 5 or 6 pitted prunes, halved.
  • two tablespoons of currants.
  • 100ml white wine.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

preparation

First, you'll want to make the coating for the cod.
Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg.
Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture.
Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables.
Rinse the vegetables well and drain them thoroughly.
Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic.
In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell pepper, and garlic until the onion starts turning translucent. Add the zucchini rounds and keep cooking for another 6 or 7 minutes, stirring now and then.
Season with salt and pepper, then add the drained currants and prunes. Pour in the white wine and let it bubble away.
Turn the heat down low and simmer for 5 more minutes.
Preheat your oven to 180°C (350°F), with heat coming from both top and bottom.
Oil a baking tray lightly.
Arrange the cod pieces on the tray and slide it into the oven for 15 minutes.
Pull the cod out when it's golden and the crust looks lovely, then serve it alongside those sweet, savory vegetables.

 Enjoy!
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