Thriller recipes

Here you can find the recipes of the dishes that are presented in my thrillers .

Ranjana's Halwa Gadjar (Indian sweets - "Rüebliland")

Ingredients:
600 g carrots (grated)
½ l milk
2 tbsp. sugar (or as required)
3 tbsp. ghee (alternative butter)
3 tbsp. rice flour or (wheat) semolina
1 tsp. cardamom
1 tsp. ground cinnamon
1 to 2 tbsp. raisins
1 tsp. honey (if you like)
Almond and / or cashew nuts

Method:
Melt the ghee/butter in a pan and stew the grated carrots. Heat milk with sugar and add it to the carrots. Add rice flour (semolina), cardamom and cinnamon. Stir and simmer it for about 45 to 60 minutes – until it is like that of a pudding consistency. Then add raisins and honey. Garnish with roasted nuts.
Serving:
Can be served both cold and warm.

Sonja's Carrot cake („Rüebliand“)

Ingredients (for a 24 to 26 cm springform pan):
250 g carrots, grated
200 g sugar
250 g ground hazelnuts (alternative: ground almonds)
1 pinch of salt
5 eggs, separated
100 g flour
1 tbsp. baking powder
1 half lemon – peel and juice
½ tsp. cinnamon
pinch of ground cloves
icing sugar
marzipan carrots
 Method:
Preheat the oven to 180 °C.
Whisk together the nuts, flour, baking powder. In another large bowl, whisk the 4 egg whites into stiff peaks.
Then whisk together the 5 egg yolks and sugar until you get a pale, yellow paste. Add lemons peel an juice, ground cloves and cinnamon. Mix the carrots into the yolk and sugar paste, and then fold in the dry ingredients. Finally, gently fold in the beaten egg whites and spread into the pan.
Bake for about 40 minutes. The cake is done when you can see it coming away at the sides of the pan, and when you press on the top and it springs back completely. When the cake has cooled, use a simple lemon glaze (icing sugar and lemon juice). Otherwise dust with icing sugar, add some marzipan carrots.

Andrina's Tiramisu ("Tod im Aargau")

Ingredients:
sponge cake
Coffee:
400 ml espresso, 3 to 5 tsp. Rum, 4 to 5 tsp. sugar
Cream:
Vanilla Cream (200 ml milk, 1 egg, 1 tbsp. corn starch, 2 tsp. sugar, 1/2 vanilla bean), 250 g mascarpone, 1 to 2 tbsp. Grand Marnier, 3 to 4 tbsp. Amaretto
Whipping cream:
3 to 4 dl cream
1 bag vanilla sugar
Cocoa powder

Method:
Prepare vanilla cream and mix it with mascarpone and alcohol. Then put in layers: sponge cake, soaked with rum coffee, vanilla mascarpone cream, whipping cream. Repeat one time.
Serving:
Serve the tiramisu cold, with a dusting of cocoa powder on to.
Andrina's raspberry meringue - quark („Aargau-Fieber“)

Ingredients:
1 kg low fat quark
180g plain yogurt
ca. 100g meringue
500g frozen raspberries
2 bag vanilla sugar
lemon juice (optional)
fresh raspberries


Method:
Mix quark, yogurt, vanilla sugar and juice. Put in layers: Chopped meringue,  frozen berries and quark . Garnish with fresh raspberries.
Serving:
Serve either mixed or layered.

Andrina's elderflower juice ("Aarauer Finsternis")

Ingredients:
3 l water
300 to 400g sugar
2 to 3 lemons
7 to 10 big elderflower

Method:
Cut lemons into thin slices.. Shake flowers to ensure that no insects are in. Put lemons slices and flower into water and leave it covered for 24 hours in a cool place.
Add sugar and bring briefly to the boil. Pour off through a sieve and leave to cool.  The filtered juice can be kept for several days in the refrigerator.
Serving:
Enjoy undiluted or mix juice with (mineral) water or mix it for a Hugo Cocktail with prosecco and some leaves of mint.

Enrico's Italian bred salad

Ingredients:
250g bread
100g arugula
600g cherry tomatoes
150g mozzarella
1 red onion
150 g dark olives
2 cloves garlic
3 branch rosemary
Aceto Balsamico
olive oil
salt and pepper

Method:
Pull apart or chop the bread into bite-size pieces. Slice the onion thinly and chop rosemary and garlic. Cut the cherry tomatoes in two half’s and chop the mozzarella in bite-size pieces. Heat the olive oil in a pan and fry the bread, garlic and herbs. Whisk the olive oil, Aceto Balsamico, salt, and pepper. Mix all with the arugula and olives in a bowl and serve.

Moudschärre of Andrina's grandma („Der Fluch von Aarau“)

Ingredients:
500 g flour
1 ½ tsp. salt
1 tsp. sugar
1 – 2 bags yeast
60 g butter cut in small pieces
3 dl lukewarm milk
topping:
grated cheese and bacon cubes or grated apples, raisins, cinnamon, sugar (if needed)

Method:
Knead all ingredients into a smooth dough. Cover the dough and leave in a warm place to rise. roll it out to round flat cakes.
savoury version: Spread cheese and bacon cubes on top.
sweet version: mix apples raisins cinnamon, sugar and spread on top.
Start at one corner and fold all to the centre, until you are around. Bake it in the oven at a temperature of 200 °C approx. 20 – 30 minutes. Leave to cool.
Serving:
Tastes best when fresh.

Andrina’s Nüsslisalat (Lamb’s salad) ( "Der Fluch von Aarau" und "Gift im Aargau")

Ingredients:
Lamb's lettuce
boiled eggs
mushrooms
bacon bits
walnuts
croutons:
bread
butter
garlic
herbs (e.g. parsley, oregano)
salad dressing:
200 ml vinegar
300 ml rapeseed oil
1 boiled egg
1 tbsp. mustard
100 ml cream
1 small onion
1 dash lemons juice

Method:
Mix together the ingredients for the dressing. Wash the salad. Pour dressing over salad and toss gently to combine.
Cut the bread into cubes, mix it with herbs and chopped garlic. Then roast these in a hot frying pan until golden brown and crispy. Roast the nuts. Chop the mushrooms and simmer in a pan. Cut eggs into slices.
Serving:
Arrange all over salad and serve.
The dressing can be kept for approx. one week in the refrigerator.