Sweets & drinks

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.

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.

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 top.

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 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.