Vegetables With a Touch of Lemon

1/2 head small cauliflower, cut into florets
2 C broccoli, cut into florets
2 Tbsp lemon juice
1 Tbsp olive oil
1 clove garlic, minced
2 tsp fresh parsley, chopped

1. Steam broccoli and cauliflower until tender (about 10 minutes).
2. In small saucepan, mix the lemon juice, oil, and garlic, and cook over low heat for 2 or 3 minutes.
3. Put vegetables in serving dish. Pour lemon sauce over them. Garnish with parsley.

Asparagus Tips in Puff Pastry Lemon Butter Sauce

serves six as a first course

Ingredients for the asparagus and puff pastry:

• 18 to 24 asparagus spears (depending on size)
• 2-3 tablespoons butter
• 1 tablespoon minced scallions or shallots
• salt & pepper
• 6 puff pastry rectangles, about 2½ by 5 inches, ¼ inch thick (6½ by 13 cm, ¾ cm thick)
• egg glaze (1 egg beaten with 1 teaspoon water)

Ingredients for the lemon butter sauce:

• 2 tablespoons fresh lemon juice
• 3 tablespoons dry white vermouth
• salt & white pepper
• 1 stick chilled butter (115 gram), cut into 12 fingertip-size pieces

Frieda's Lemon Quark Torte

BEST MADE A DAY (OR EVEN TWO) AHEAD

Ingredients for the crust:

• 200 grams flour (Frank replaces 50 gr flour with 50 gram ground hazelnuts or almonds, and sometimes tosses in a handful of finely grated coconut)
• 150 grams butter, cut into pieces
• 50 grams brown sugar
• pinch of salt

Ingredients for the filling:

• 200 grams sugar
• 3 egg yolks + 2 egg whites
• 500 gram quark (in France, faisselle of 6% MG works very well; if you live in a country where supermarkets don't carry quark and want to make your own? Follow this link)
• 13 grams gelatin (= 7 sheets of a standard 9-sheet/17 gram package)
• 6 tablespoons of water
• ¼ liter heavy whipping cream (do not use light cream)
• juice of 3 large lemons

LEMON APPRICOTE CAKE

Ingredients:
175 grams butter
175 grams of granulated sugar
3 eggs
225 grams self-raising flour
1 tablespoon grated lemon peel
175 grams dried apricots, sliced
150 grams of roasted cashew nuts, chopped
Topical syrup: 3 tablespoons apricot, 1 tablespoon of water and 50 grams of sugar, heat
Topping: almond, sliced ​​to taste

How to make: