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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!

Zucchini Stuffed with Escalivada Pâté, Cod, and Asparagus


This is one of those dishes that works beautifully whether you serve it warm or chilled — perfect for those days when you want something that tastes special without much fuss.





Ingredients

for 4 servings
  • 2 medium zucchini
  • 2 eggplants
  • 1 ripe tomato
  • 1 medium onion
  • 3 shallots
  • 2 garlic cloves
  • salt
  • freshly ground black pepper
  • extra virgin olive oil

you'll also need:

  • 8 small slices of bread
  • 200g desalted cod, for shredding
  • black olive pâté
  • 1 bunch of asparagus
  • salt
  • extra virgin olive oil

Preparation

If you don't have olive pâté on hand, it's easy enough to make your own — just blend pitted black olives with olive oil until you get the consistency you like.
Toast the bread slices in the oven with a drizzle of oil. Set them aside for later.
Rinse the asparagus and snap off the woody ends. Put them in a covered bowl with a splash of water and some salt, then microwave on high for 10 minutes. Let them cool and set aside.
Slice the clean zucchini lengthwise into thin strips. Fry them in a bit of oil on both sides until tender, then drain on kitchen paper to soak up any extra oil.
Chop the shallots and garlic into small pieces and sauté them in a pan until softened.
Now for the escalivada: roast the onion, eggplant, and tomato until their skins char and the flesh turns silky.
Blend everything together and season well with salt and pepper.
Taste and adjust the seasoning if needed.
Spread a spoonful of the escalivada mixture on each zucchini slice.
Roll up each slice and arrange three rolls on each plate.
Heat up your griddle nice and hot, then grill those reserved asparagus spears for about 2 minutes.
Time to plate everything up: shred the cod and toss it with the olive pâté. Add the grilled asparagus and the toasted bread alongside your zucchini rolls.

Enjoy!
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