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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!

Meat and Zucchini Lasagna




Ingredients

for 4 servings
  • 16 lasagna sheets (I use Pavo brand).
  • 400g mixed ground meat—beef, pork, and chicken.
  • 400g zucchini.
  • 1 small onion.
  • 4 tablespoons homemade tomato sofrito.
  • salt.
  • pepper.
  • extra virgin olive oil.
  • 50g grated creamy cheese.

for the béchamel

  • 1 liter milk.
  • 1 carrot.
  • 1/4 onion.
  • 50g butter.
  • 50g flour.
  • salt.
  • 1 tablespoon extra virgin olive oil.

Preparation

Rinse the zucchini and slice it lengthwise from top to bottom. Set aside the 2 slices that have all the green skin on them—those are going into the béchamel. Dice the rest.
In a pan with a few drops of oil, fry the ground meat. Season with salt and pepper, then transfer it to a bowl.
Using the same oil, fry the finely chopped onion for about 5 minutes. Add the diced zucchini and cook for another 10 minutes.
Return the meat to the pan, give it a good stir, and add the tomato sofrito. Cook for 2 more minutes, then set aside.
Boil the lasagna sheets following the package instructions. Drain and cool them down.

To make the béchamel: Finely dice the 2 reserved zucchini slices, the 1/4 onion, and the carrot. In a pot with a tablespoon of oil and the butter, sauté them until softened.
Add the flour and cook it briefly. Immediately pour in the milk, stirring constantly as it comes to a boil and thickens.
Mix a few spoonfuls of this béchamel into the meat mixture. Reserve the rest for topping the lasagna.

To assemble the lasagna: Place one lasagna sheet on the serving dish. Spread a layer of the meat mixture on top.
Add another sheet, more meat, and keep going until you've used four sheets per serving.
Spoon some béchamel over the top.
Sprinkle with the grated cheese and pop it under the broiler to get that golden, bubbly top.

This is one of those dishes you can make ahead and have ready to go when you need it.

Notes

If you'd rather not turn on the oven, you can finish it in the microwave—2 minutes on high power does the trick.
It freezes beautifully too.



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