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Fresh Cod Marinated and Baked

ingredients for 4 people 4 boneless cod loin fillets. 2 shallots. 2 garlic cloves. chopped parsley. 150cc extra virgin olive oil. 1 tablespoon caramel vinegar. salt and freshly ground black pepper. preparation Start by peeling the shallots and garlic cloves. Chop everything together with the parsley, then mix it well with the vinegar, olive oil, salt, and black pepper... Coat the cod fillets thoroughly with this marinade, making sure to cover both sides completely. Pop them in the fridge for at least two hours before cooking... Heat your oven to 190°C, with both top and bottom heat on. Place the cod fillets with their marinade in a baking dish and cook for 12 minutes... Enjoy!

Lemon Ice Cream with Pine Nut Cheesecake Crumble


When the heat hits, there's nothing quite like homemade ice cream. Today I'm sharing a lemon one that's become a summer favorite in my house.


And to make it even better, we're adding a crispy pine nut and cookie crumble on top.



Ingredients

  • 180g lemon juice.
  • Zest of 1 lemon.
  • 3 eggs.
  • 250g sugar.
  • 125g butter, at room temperature.
  • 350g heavy cream.
  • 35g powdered sugar.

For the pine nut cheesecake crumble:

  • 50g pine nuts.
  • 50g cold butter, straight from the fridge.
  • 4 whole eggs.
  • 50g flour.
  • 50g brown sugar.
  • A pinch of salt.
  • 2 Maria cookies.

You'll also need:

  • 1 springform pan.
  • Parchment paper.

Preparation

Cut two rectangles of parchment paper the size of your pan. Place one on the bottom.
To make the lemon ice cream, combine the eggs, 250g of sugar, butter, lemon juice, and lemon zest in a saucepan. Cook over a double boiler, whisking constantly with a hand whisk, until the mixture thickens into a custard — this takes about 10 to 15 minutes.
Once the custard has thickened, take it off the heat and transfer to a bowl to cool down. Cover with plastic wrap and chill in the fridge.
Whip the cream with the 35g of powdered sugar until soft peaks form, then fold it gently into the chilled lemon custard.
Pour the mixture into your prepared pan, smooth the top, and cover with the second rectangle of parchment.
Freeze for about 12 hours, or overnight.
When ready to serve, remove from the freezer and unmold.
For the pine nut cheesecake crumble, blend all the ingredients in a food processor or Thermomix until you have a dough. Shape it into a ball, wrap in plastic, and refrigerate for about 20 minutes.
Preheat your oven to 180°C.
Roll out the dough between two sheets of parchment paper until it's nice and thin.
Bake for about 15 minutes, until golden and crisp.
Once cooled, crush it into crumbs and store in an airtight container until you're ready to use it.
Serve the ice cream in slices, dusted generously with the crumble.

A sweet, refreshing way to beat the summer heat.
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