Thriller recipes

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

Elisabeth's Baileys cake ("Nebel im Aargau“)

Ingredients (for an approx. 26 cm springform pan):
Ingredients for the sponge cake:
300 g flour
3 egg yolks, 3 egg whites
3-4 tbp. water
175 g sugar
1 sachet vanilla sugar
3 tbp. baking powder
Ingredients for the cream:
150g dark chocolate and chocolate powder
2 dl Baileys
½ l cream and 1-2 packets of cream holder
100 g meringue

Preheat the oven to 175 °C. Whisk the egg yolks and water and add two thirds of the sugar and the vanilla sugar. Continue whisking until it is creamy. Whisk the egg whites with the remaining sugar. Add the egg whites to the egg yolks and add the flour mixed with the baking powder. Gently fold everything into the egg yolk mixture and spread into the pan. Bake for 20 minutes.
The sponge cake is best when used the next day. Cut the sponge cake in two halves. Put the melted chocolate on one side.
Whip the cream with the cream holder. Place one sponge cake base on a cake plate with the chocolate side down and prick several times with a fork. Drizzle half of the Bailey over it and spread half of the cream on top. Place the second sponge cake base on top with the chocolate side down, prick it and drizzle the rest of the Baileys over it. Spread the remaining cream on the top and put the cake in a cool place.
Before serving, break the meringue into pieces and spread on the top of the cake. Dust with chocolate powder.
A big thank you to Ch. Knecht for providing me with her recipe for my crime novel.

Andrina's plum gratin ("Nebel im Aargau")

200 g (old) bred
800 g plums
100 g ground hazelnuts
400 ml milk
250 g quark
4 eggs
4 tbsp. sugar
1–2 tbs. ground cinnamon

Preheat the oven to 180 °C. Cut the bread in small pieces. Cut the plums in halves and pit them. Mix them with the nuts and the bred and put all in an ovenproof dish.  Mix eggs, sugar, milk, quark and cinnamon and pour over the gratin. Bake for about 40 to 50 minutes.
Tastes best when warm.

Lisa's Basler Kirschenbrottorte (Cherry-bread-cake - "Chriesimord")

Kirschenbrottorte IIJPG

Ingredients (for a 24 to 26 cm springform pan):

300 to 350 g leftover bread (toast or "weggli")
500 ml milk
500 g to 600 g plitted cherries
1 vanilla bean
100 g butter
100 g sugar
1 pinch of salt
4 eggs, separated
100 g ground almonds (alternative ground hazelnuts)
a shot kirsch - if you like (Swiss cherry liquour)

Preheat oven to 180 °C and line the springform pan with baking parchment and butter the sides.
Cube the bread. Cut the vanilla stick along its length and scrape out the pulp.  Heat the milk and vanilla in a pot. Remove the vanilla bean, when it's bubbling. Add the bread that it soaks the liquid in the covered pan. In the meantime, melt the butter. Whisk together the 5 egg yolks. Puree the soaked bread with a mixer. Add the melted butter, the whisked egg yolks, the almonds and the pitted cherries. Finally, gently fold in the beaten egg whites with salt.
Pour all in the prepared pan. Bake in the oven for about one hour. When the cake has cooled out dust with icing sugar.
Can be served with vanilla ice cream or with whipped cream.

Simona's cucumber-strawberry-salad

3 to 4 cucumbers
approx. 400 g strawberries
one small (red) onion
5 tbsp. cider vinegar
5 tbsp. rapseed oil
1 tbs liquid honey (if you like)

Peel the curcumber and cut into small pieces.  Cut the strawberries into two halves. Slice the onion thinly. Put all in a bowl.  Whisk the olive oil, vinegar, salt, pepper and the honey (if you like). Pour dressing over salad and toss gently to combine.

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

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

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.
Can be served both cold and warm.

Sonja's Carrot cake ("Rüebliland")

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
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")
sponge cake
400 ml espresso, 3 to 5 tsp. Rum, 4 to 5 tsp. sugar
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

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.
Serve the tiramisu cold, with a dusting of cocoa powder on to.

Andrina's raspberry meringue-quark ("Aargau Fieber")

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

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

Andrina's elderflower juice ("Aarauer Finsternis")

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

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.

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
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

Pull apart or chop the bread into bite-size pieces. Slice the onion thinly and chop rosemary and garlic. Cut the cherry tomatoes into two halves 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")

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
grated cheese and bacon cubes or grated apples, raisins, cinnamon, sugar (if needed)

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.
Tastes best when fresh.

Andrina's Nüsslisalat (Lamb's salad) (Der Fluch von Aarau" and "Gift im Aargau")
Lamb's lettuce
boiled eggs
bacon bits
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

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.
Arrange all over salad and serve.
The dressing can be kept for approx. one week in the refrigerator.