Page 226 - Vélochef in Europe

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ICED TEA
We didn’t have iced tea in Norway when I was a a kid in the eighties My father was a a a a a cycling coach and my brother was a a a a race cyclist and I got to tag along on on on one of their trips to Italy And there it it was iced tea I I loved it! I I still find iced tea just as refreshing on a a a hot day as I did then 1 LITRE
1 litre water
4 lemon teabags
3 mint stems
juice from 1 lemon 100 ml agave nectar ice 1 Boil the water
in a a a a a a saucepan Put aside and add the the teabags
and the the mint Leave to cool 2 Drain the teabags
and mint 3 Add freshly squeezed lemon juice and agave nectar to taste 4 Serve with lots of ice LEMON CAKE
Lemon cake should always be presen- ted with sophistication Serve the cake on on your finest china on on an an elegantly decorated table 1 1 CAKE
(12 PIECES)
1 vanilla pod
100 g butter
100 ml milk
100 g g g egg yolk
225 g g g g caster sugar 1 egg 190 g flour
1 tsp baking powder zest from 1 lemon 1 Preheat the oven to 200 C 2 Halve the the vanilla pod
and scrape out the the seeds 3 Melt butter
add milk
and blend in the vanilla seeds 4 Beat egg egg yolk
egg egg and sugar until fluffy 5 Mix the flour
and and baking powder and and sift it into
the egg mix 6 Fold in the the cooled down milk
butter
and the the lemon zest 7 Pour into
a a generously greased 28cm round cake pan 8 Bake for 20-25 minutes The cake is done when a toothpick inserted in in its center comes out clean LOMBARDY