While we are waiting for the expected fiery occurrence of Etnas Twentieth Paroxysm we can warm ourselves by watching expectantly the cams for Etna or go on a detour to Sakurajima. Or why not delve into the mysterious tremor encircling 20 percent of Iceland starting somewhere between Hekla and Katla reaching all the way around the Veidivötn Fissure Swarm.
It is heating up for a truly hot volcanic weekend, whatever ones interests are.
And as usual there is two points to be had before I append the clues. In the top Sissel is tightening the grip on the lead.
- Surely you’re joking! A Swedish sounding volcano to be found at (image) – Ove Volcano on Simbo Island (Sissel, 2pt. Cryphia, bonuspoint for New Eddystone Volcano)
- The Black Pearl of hungry Carthaginians – Ustica Island (Shérine France, 2pt)
- Lava home of the smallest languages – Vanua Lava Island (Evan Chugg, 2pt)
- Here a Count counted Crocodiles, but not for Rudolf the red nosed reindeer – Central Island (Crocodile Island) Lake Turkana (Evan Chugg 1pt, Alison 1pt)
- If the Goats have made you into a nudist beware of the flying foxes. Here all you need is wine and a man. – Barren Island in Andaman Islands (Evan Chugg, 2pt)
9 Evan Chugg
8 Diana Barnes
5 Shérine France
4 Stephanie Alice Halford
3 Michael Ross
2 Spica´s mate, St. Ananas
1 Bruce Stout
Red hot spicy lava balls ( Original name: Gnochi)
- 1 kg floury, mealy potatoes
- 7 spoons semolina
- 3 eggs
- some molten butter
- tomatoes( either fresh ripe ones or a tin)
- salt, pepper, chili, and herbs.
Cheese: Parmigano Regiano or Gran Padano
Normal potato dough with more semolina than flour: Cook the potatoes, peel them and press them using a ricer. Add the eggs and the butter and the semolina . Add flour till you have a dough which can be formed. Try not to work on the dough for too long. The longer you need, the worse the dough will become. The amount of flour you need depends on the sort of potato. Form balls and trim them using a fork.
For the sauce:
Cut one or 2 onions into small pieces and roast them in olive oil. Add a tin of tomatoes, best cut into small pieces as well and cook for a few minutes. Add salt, pepper, chili and some herbs. ( best origano)
Poor this over the potato balls which should be stored in a glass form fit to go into an oven. Place grinded Parmigino or (cheaper) Gran Padano on top and bake it in the oven till everything is hot and the cheese begins to melt. Serve with some extra cheese.
If you want to check for another version of this recipe, look for Gnochi.
CARL (The Evil Riddler) & SPICA (Hot Chef)