German

Asparagus with Lemon Sauce

April 15, 2010 by Daniel C

Something less is more: here a simple egg and lemon dressing brings out the best in asparagus. Serve the asparagus as an appetizer or side dish; alternatively it for a light supper, with bread and butter to mop up the juices. When buying asparagus, look for bright coloured firm spears with tight buds – avoid those with tough woody stems. Choose roughly even-sized spears for uniform cooking.

Serves four

Turkey Patties

March 20, 2010 by Tyler F

So much better than store-bought burgers, these light patties are delicious served hamburger-style in split and toasted buns with relish, salad leaves and chunky fries. They can also be made using minced chicken, lamb, pork or beef. If you are making them for chicken, shape the mixture into 12 equal-sized rounds and serve in mini-rolls or in rounds stamped out from sliced bread.

Pork Roast

October 16, 2009 by Daniel C

The meat juices from this dish can be served as a clear gravy with potato dumplings or spaetzle.