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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!

Crispy Cod Skins





Here's a recipe for making the most of cod skins.
Not always, but sometimes, depending on what you're making, you need to cook the cod without its skin. And since we hate wasting anything in the kitchen, look what I've done with those skins — turned them into delicious, crispy chips that couldn't be easier to make.

Ingredients

  • Skins from desalted cod.
  • Flour.
  • Olive oil.
  • Cherry tomatoes for serving.

Preparation

  1. Pat the skins dry with paper towels, dust them with flour, and fry until they're nice and golden brown.
  2. Sear the tomatoes on a griddle with a few drops of oil and serve everything hot.

Time: 15 minutes

Notes

For those avoiding gluten, simply swap the regular flour for a gluten-free version.


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