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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!

Noodles with Chicken Wings and Vegetables


This is a one-pot meal that always goes over well with both kids and grown-ups at our table!




Ingredients

for 4 people
  • 8 chicken wings.
  • 500g hollow noodles.
  • 1 red bell pepper, diced small.
  • 1 zucchini, diced small.
  • 1 eggplant.
  • 2 onions.
  • 4 cloves of garlic.
  • 3 ripe tomatoes.
  • 100ml dry white wine.
  • 1 liter chicken or vegetable broth.
  • salt.
  • ground black pepper (optional).
  • olive oil.

Preparation

Chop the eggplant into small pieces, sprinkle with salt, and let it sit covered in a bowl for about an hour so it releases its bitter water.
Brown the chicken wings (cut into pieces) in a large pot with olive oil. Season them with salt and pepper...
Without removing the wings from the pot, toss in the garlic and onion, chopped nice and fine...
After about 10 minutes, add the bell pepper, then the zucchini and the eggplant (squeeze it well first to get rid of excess water)...
Pour in the wine, let it bubble away for a few minutes, then add the broth.
Turn the heat up high, and once it comes to a boil, stir in the noodles. Cook them according to the package directions, but keep them a bit on the soupy side...
Cover the pot and let it rest for about 3 minutes before serving...

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