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 plum gratin ("Nebel im Aargau")
200 g (old) bred
800 g plums
100 g ground hazelnuts
400 ml milk
250 g quark
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.
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)
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.
Semolina casserole from Samantha's adoptive mother
1 cup durum wheat semolina
5 ½ cups milk
5 tsp sugar
1 packet vanilla sugar
zest of ½ lemon
5 tbsp ground hazelnuts
1 pinch of salt
120 g raisins
For garnish raspberries and/or raspberry syrup.
Mix semolina, ground nuts, milk, sugar, vanilla sugar, lemon zest and salt and bring it to the boil while stirring constantly. Add the raisins. Rinse a fluted ring cake pan with cold water and pour the mixture into it. When completely cooled, dump onto a plate.
Garnish with raspberries and/or raspberry syrup.
Sybille's Sweet Steamed dumplings ("Verschwunden im Aargau")
Dough (makes 24 balls):
1.2 kg flour
3 sachets of dry yeast
80 g butter
5 dl milk
1 pinch of salt
10 tbsp sugar
5 dl milk
60 g butter
Filling (if desired):
Jam (taste as you like) alternatively (baking) chocolate
Mix flour, yeast, sugar and salt. Add the eggs. Heat the milk with the butter and add little by little to the flour mixture. Knead everything into a smooth dough. Leave to rise in a warm place.
Form small balls of the same size and fill with jam or chocolate, if desired. Grease a lasagna/gratin dish and place the balls in it.
For the sauce, heat the milk with the butter and pour half of it over the balls. Put into the cold oven.
Bake at 200 °C for about 35 minutes. After half of the baking time, pour the rest of the sauce over the steam dumplings.
Serve with vanilla sauce.
Andrina's Tiramisu (Tod im Aargau")
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
3 to 4 dl cream
1 bag vanilla sugar
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.