Volcano Recipes

Index of recipes

LAVA BAGUETTE

Photograph by Lughduniense showing the hot baguette.

Photograph by Lughduniense showing the hot baguette.

It seems like Lughduniense got severely inspired by the magmatic baguette post. Here is her take on the dish!

Lava Baguette Grand Suchet

  • 2-3 baguettes or several pistolets (smaller sized french baguette buns)
  • 350 grams walnuts
  • 150 grams fresh bread crumbs
  • 1 clove garlic
  • 125-150 ml (extra-virgin) olive oil
  • 2 Tablespoons honey
  • 3-5 red bell peppers – either you roast them, or from a jar, you need about 350 grams
  • 1 Tablespoon fresh lemon juice or cider vinegar
  • 1 teaspoon ground cumin
  • 1 pinch of cinnamon
  • 1 pinch to a teaspoon of salt
  • 1 pinch to a spoonfull  of red chiles, depends on how hot you like it. Tabasco, sambal or Piri-Piri will do too.

If you use fresh bell peppers, you need to prepare those first. Put them on baking paper/tin foil under the grill at 200-220ºC/390-430ºF till they start blistering, look cooked and the skin turns black. Take them out, wrap them in the paper/foil and put the package in a plastic bag that you close and let them cool. Then cut them in parts, remove crown and seeds. If you put them in the plastic bag or any container to cool makes it easy to take off the skin easily.

Now for the preparation of the lava filling: First put the walnuts, bread and garlic in the blender (together with fresh chiles if you use those). When you have what starts to look like a mashed mass, you add oil, honey, red bell peppers, lemon juice, cumin, salt, cinnamon and cumin and blend again till you have what looks like a nice smooth mass.

Put into a tupperware thingy and leave in the fridge overnight so the tastes will mix.

Then cut the baguettes on the side, fold open, and hollow them out a bit and fill with the Grand Suchet Red Hot Lava Sauce. Serve with cold Vulkan Brau.
Published in Lava Baguette & NtV Riddle (10)
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Hotspot Cabage

Last weeks winner was Diana Barnes with her HOTSPOT CABBAGE. Keep the recipes coming for the Volcano Café cook-book.

How to make cabbage erupt with flavour and a hint of deep seated magmatic heat?
For 4 people. (You can make it according to your country or spice tolerance)
Half a white/ drumhead/ savoy any sort of cabbage really not red though. Too tough for this treatment.

  • 1 small chorizo sausage loop sliced.
  • Some cooked ham. About half a cup chopped. Spanish or Italian or even English
  • A couple of spring onions/ scallions/ or small red or white whatever to hand.
  • Garlic 1 teaspoon died or one clove fresh or leave out if you are on a first time date.
  • 1/4 teaspoon Nutmeg.
  • Salt & Black pepper to taste.

Gently fry the Chorizo slices in a little olive oil until the fat runs.
Stir fry the rest of the ingredients until the cabbage is to the texture you like slightly crisp for me but husband likes it well done.
So simple but having this tonight with Oven baked garlic & herb potato wedges (Home made)
and grilled pork steaks and sausage with a creamy white wine sauce. (All cooked from scratch. I don’t like ready meals or sauces . I like to know what I am eating!)
The children actually liked eating cabbage this way. You can add more paprika or chillie.  You can in fact just do all kinds of varations on this. Just Never, ever boil cabbage to death in salty water. It is a crime against cabbages and gives them a bad name.
PS: Always add nutmeg. it takes the smell of cooked cabbage away
Diana Barnes
Volcanic food + Friday’s Riddles

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SAINT BRENDANS FLAMING SURTSEY

Saint Brendans Flaming Surtsey

Saint Brendans Flaming Surtsey

  • 1 shot Sambuca
  • 1 shot Tia Maria
  • 1 shot Baileys
  • 1 shot Blue Curacao

Layer Sambuca over tia maria in narrow glass and pour a shot of Baileys into one shot glass and blue curacao into another. Place straw into layered tia maria and sambuca and ignite sambuca. Then drink before straw melts and as last dregs of sambuca are being drunk pour in baileys and blue curacao at the same time. These are to be drunk through the straws at the same time.

CARL & LUGHDUNIENSE
also to be found on Volcanic food + Friday’s Riddles

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FLAMING VOLCANO

Flaming Volcano, the drink of choice for any true volcanoholic.

Flaming Volcano, the drink of choice for any true volcanoholic.

In the past we have had Lava cakes, Volcano cakes, Volcano chocolate, but to the best of my knowledge we have not had a volcanic drink in the Friday Volcano Bar here at Volcanocafé. It is well overdue I think. Here is my suggested drink, and rest assured that I will drink this one during the weekend.

This drink is a large tropical coctail meant to be shared between several people. It should for very many reasons be served with long straws, if not you will have people with burning hair kissing each other. The drink was originally invented in Hawaii in the early fifties by a crafty surfer who wanted a drink to share with his friends. It later became popular in Chile during the time of Augusto Pinochet, probably because they wanted to place him over a Flaming Volcano. The recipé is in centiliters.

  • 3 Silver rum
  • 3 Brandy
  • 3 Dark rum (preferably at 60 percent)
  • 12 Orange juice, or Pineapple-orange juice
  • 6 Squeezed lime or unsweetened lime juice
  • 6 Almond syrup

Put in a blender with two scoops of ice and blend. Pour into the bowl and garnish with pineapple and maraschino cherries, or any other tropical fruit you have at home. Insert a tiny bowl into it with a tad of the 60 percent rum in it, light it up and serve. Serves two people, multiply if you are more people. Friendly hint, test the burning bowls abillity to float in the larger bowl beforehand…
Published in Flaming Volcano and Name that Lava!

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KICK’EM GUMBO (serves at least 4)

  • 0.5 kg of pork fillet
  • 0.3 kg of really spicy sausages (high on meat content)
  • 0.3 kg of peeled shrimp
  • 4 tomatoes
  • 1-2 Habañero peppers
  • 1-2 handfulls of peanuts (depending on size of hands)
  • 1-5 pieces of garlic (use according to taste, more is better)
  • 1-2 stalks of celery
  • 1 bell pepper
  • 1 onion
  • 1 item of beef broth or bouillon, cube variety works fine
  • Dill, either frozen or fresh
  • Olive oil or rapeseed oil and a tad of butter
  • White wine, red wine or beer, only use one of the options

Serves with rice, beans or potato

How too

First you need to know what you are going to serve to drink to the Gumbo. It goes equally well with either white or red wine, as well as beer. You should dilute the soup base with the same thing that you end up drinking with the meal, this way the food and the drinks will match perfectly. This works with other dishes too of course.

Start by grinding the peanuts into flour; use a coffee grinder or a blender. In the end you should have 1 to 2 deciliters of peanut flour. If you can’t get really fresh peanuts you should use dry roasted peanuts. The stuff you buy from the Health Food shelf will most likely be mildewed and might cause kidney or liver failure, never eat those. Grind until it is as fine as baking flour. Put in a bowl on the side.

Blend tomatoes, bell pepper, Habañeros, celery and the garlic. Regulate how strong it is by using one or two peppers, if you want it even weaker remove the seeds (I use two with seeds, but it is you who are going to eat) Start with giving the garlic a couple of turns in the blender. When it is creamy and there are no chunks it is done. Pour this into a big enough soup kettle then add the beef broth or bouillon and a dollop of butter and a small amount of olive oil. Heat slowly until it cooks.

Chop up the pork into inch sized cubes. Fry this together with the onion in oil, start by frying the onion for a couple of minutes before adding the pork. Do not fry the pork until it is fried through, then it will get rather stringy.

As the soup base is near cooking it is time to put in the peanut flour. Do not worry about using to little or too much, this will even out when we pour in the wine or beer into the kettle later. As you stir out the peanut butter you will get a lovely roux out of it automatically, and the flavor is much better than if you do it the regular way with wheat flour and butter. Stir it slowly; it should dissolve easily into the soup base. As you start to reach the boiling point the soup will start to thicken, now is the time to add the fried pork and onion.

Wait until the Gumbo start to boil. Now it is time to pour in either wine or beer, do not put in too much, it is better to add as you go. Remember, a Gumbo should be rather on the thick side. Let it simmer for 20 minutes.

Add the chopped sausages and let simmer for half an hour. Taste the Gumbo and add finely cut dill, salt and regular black pepper to taste. Drop down the shrimps and stir, wait 5 more minutes and serve.
If you have any, serve it with garlic bread.
CARL
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Mohr im Hemd

Here is a family recipe for : “MOHR IM HEMD“, an Austrian speciality
(I am not even trying to translate that so not to be called a racist. it is a cake and it tastes delicious.)

Mohr im Hemd

  • 130 g butter,
  • 130 g sugar
  • 4 eggs
  • 90 g dark chocolate
  • 70 g breadcrumbs
  • 70 g grated hazelnuts or almonds
  • 2 rolls which had been soaking in milk

Mix the butter, sugar and the yolks for at least 5 minutes and add the molten chocolate. Stir the nuts, the crushed rolls and the beaten egg whites into the mass carefully. Fill it into a form which had been buttered and coated with crystal sugar and cook it in water for at least 90 minutes.
You need to have a form which can be closed on top and can stand in a cooking pot.
Spica
Published in Sheepy Dalek, Name that Lava XVI !

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BOBLUSCONI TIRAMISU

After the conflagration of Vulcanettos (Mudcanoes) in and outside of the city of Fiumicino in Italy we hereby proudly present a dish based on the most likely cause of them. Recipe by Lughduniense.

This is how the finnished Boblusconi Tiramisu should look like.
This is how the finnished Boblusconi Tiramisu should look like.

Ingredients:

  • 250ml strong coffee
  • 4 tablespoons milk
  • 3 tablespoons marsala, grappa or amaretto
  • 2 tablespoons white caster sugar
  • 36 sponge fingers or savoiardi biscuits
  • 200-250 ml of cream
  • 2 spoons of sugar
  • 2 egg yolks
  • 2 tablespoons white caster sugar
  • 250g mascarpone cheese
  • 100g Nutella® or any other chocolate sandwich spread, such as dark chocolate or the white variety
  • 1 tablespoon Amaretto
  • 2 egg whites
  • 2 tablespoons white caster sugar
  • cocoa powder and a spoon of ground pistaches to sprinkle the Tiramisu with

Preparation:

  1. Put the caster sugar, coffee, milk, Marsala or Grappa in a bowl and mix. Put the mix in a flat tray and soak the sponge fingers.
  2. Independent of how many forms you use, you need half of the fingers for the first layer and the rest for the second. The recipe is intended for a form of ~20x30cm (9″x13″) and should be enough for 6 people.
  3. Beat the egg yolks with 2 spoons of sugar for about 3 minutes with an electric mixer until pale yellow and slightly foamy. Add the mascarpone cheese and mix for another 2 minutes. Now add Amaretto to the mascarpone mix till you have a homogeneous mass.
  4. Whip the cream until stiff and fluffy and fold it gently into the mascarpone mix.
  5. Whip the egg whites with 2 spoons caster sugar until really stiff (always make sure the bowl and tools you use are absolutely free of fat and oil or you fail). Carefully fold the stiff egg whites into mascarpone mixture.
  6. Take out half and put in another bowl and mix with the Nutella® or chocolate spread of your choice.
  7. Spread the Nutella mixture on top of the soaked sponge fingers. Put the rest of the sponge fingers on top of that first mascarpone layer and spread the other half of the mascarpone mixture over the second layer of sponge fingers. Now the very last bit of mixture you put in the middle of the form and model this into the well known Bob pattern
  8. Sprinkle the Boblusconi Tiramisu with cocoa powder, except the part were Boblusconi is, there you sprinkle very little and add the ground pistaches. Put in the fridge for at least 3 hours before serving.

LUGHDUNIENSE

published in Volcanocafé Mk II goes Facebook + Riddles
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LAVA PIE LAKE a la NYARAGONGO

Lavapie by Lughduniense

Lavapie by Lughduniense

Dough: Easy to make by hand or with a food processor. You need:

  • 125g (4oz) flour
  • 55g (2oz) butter cut in little pieces
  • 30-45ml (2-3 tablespoons) cold water
  • A pinch of salt

Put flour and salt in a bowl, add the butter. Knead till the butter is mixed with the flour but the dough is still lumpy and the butter not yet molten. Mix the water into de dough lumps with a knife so it all will stick together, then wrap dough into plastic wrapper and put in the fridge 10-15 minutes and go have a drink in the Sheepy Dalek Bar.

If you are lazy, you put flour, butter and salt in the food processor and mix till no butter pieces are visible. Add water bit by bit till all sticks together, then wrap dough into cling film. Put in the fridge 10-15 minutes and go have a drink in the Sheepy Dalek Bar.

Now for the finishing chocolate lava floor touch: this you need to prepare on beforehand because the molten chocolate needs to become hard again before you use it. Put a pan in another pan filled with water, put in a bit of milk and butter till the butter is molten and add 150 grams of dark chocolate and batter. Put backing paper or a silicone mat on a flat surface and poor the molten chocolate on it to form a circular blotch that’s 50-75% smaller than the cake form you use. I’ll come back to the chocolate later, for now just let it become hard.

For the Pumpkin filling:

  • 750g (1lb 10oz) pumpkin, peeled, deseeded and cut in pieces
  • 140g white caster sugar or honey
  • 2 eggs, beaten
  • 25g butter, melted
  • 175ml milk
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp fresh nutmeg, grated

Put pumpkin parts in a large pan, add water till covered and let it boil. Once boiling put the lid and simmer until tender, ~15 minutes (meanwhile, have a drink in the Sheepy Dalek Bar). Remove water and let the pumpkin cool.

Heat the oven to 180Cº (160ºC fan, gas oven 4). Now get the pastry from the fridge put some flour on a surface and roll out dough till wide enough to fill a pastry form or tart tin. Put in the oven till it just starts to look a bit golden brown. Take it out and let it cool a bit.

Now put the oven to 220ºC (200ºC fan oven, gas 7). (No drink this time, sorry.) Meanwhile crush the pumpkin pieces through a sieve into a bowl. In bowl two, you put sugar, melted butter, milk eggs, nutmeg, salt, and cinnamon and mix well. Add it to the pumpkin mash and mix.

Now you can pour the pumpkin mash into the pie dough and put the whole in the oven for 10 minutes; then lower temp to 180ºC (160ºC fan oven, gas 4). Let the pie in the oven for another 35-40 minutes till the pumpkin mash has set.

Take it out to cool off until slightly lukewarm, in the meantime: why not have another drink in the Sheepy Dalek Bar…

If you are back just in time before the pie has cooled completely, take a hammer and smash the chocolate pancake to pieces, you can also use a knife to carve out nice jigsaw pieces. Now you need to put the pieces one by one on top of the pie with space between them to leave the orange lava shine through between the parts, if the pie is still just warm enough the pieces will nicely melt onto the pumpkin surface, if still too hot they will melt into a chocolate floor fully covering the lava.

Sprinkle with Brandy, Sambuca or whatever you fancy as long as it burns well and serve flambé (have something ready to cover it with in case the pie will catch flames), if you like you can also use a cake sparkler set alight for an extra festive light show effect.

LUGHDUNIENSE
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MARMORGUGLHUPF

  • 250 g butter
  • 250g sugar ( powder)
  • a teaspoon vanilla sugar
  • 350 g flour
  • 1 package ( a spoon full) baking powder
  • 4 eggs, a spoon full of rum
  • 250 ml milk
  • 3 spoons full of cocoa ( I use 5 at least) ;

Beat the butter with the sugar adding the eggs, yolks one after the other and keep beating till fluffy. Add the vanilla sugar, the rum, a little oft he skin of a lemon  and a tiny amount of salt. Create beaten egg whites. Mingle  the flour, the baking powder, the milk and the beaten egg whites together carefully: Hurry up, the baking powder starts reacting soon after becoming wet.
Reserve 1/3 of the dough and fill the rest into a Guglhupf  baking pan which you coated with butter and flour in advance. Mix the rest oft the dough with the cocoa and pour that on top. ( Purists leave it like it will sink in, others create patterns using a fork.)
Bake for approximately 50 -60 minutes at 175°C. Serve with powder sugar on top.
The baking form should look like this ->

and should be buttered and covered with breads crumbs.

SPICA
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Kick em Jenny Guglhupf

( Caribian Version with pineapple and rum!)

Ingridients:

Kick'Em Jenny Guglhupf.
Kick’Em Jenny Guglhupf.

Dough:

  • 50 g white chocolate,
  • 220 g butter
  • 160 g sugar
  • 4 eggs
  • 300 g flour
  • 3 TS, baking powder
  • 200 g coconut milk
  • 5 drops vanilla aroma
  • 200 g pineapple ( cut into tiny pieces)
  • 25 ml rum
  • 4 spoons desiccated coconut
  • butter and flour for the form

topping:

  • 1 teaspoon desiccated coconut
  • 100 g sugar powder
  • 1 spoon rum
  • 1 spoon pineapple juice

Chip the white chocolate into tiny pieces. Beat the butter with the sugar till it is foamy. Add the eggs one by one. Mix the flour with the baking powder and add it alternately with the coconut milk .Carefully stir the rest of the ingredients into the dough.

Heat the oven to180°C. Butter and flour a Gugelhupfform. Fill it with the dough and bake it for approximately 60 minutes. (To test if it is done, try with a thin stick, if no dough get stuck.. -> Ready.
Mix a topic consisting of the pineapple juice, sugar and rum and sprinkle it with desiccated coconut.

From http://www.chefkoch.de/rezepte/1838741298031958/Julias-Karibik-Gugelhupf.html

Published in Mount Halloween and Riddles at 31th. of Ocotober
Spica
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Black Ash Noodles

  • 1 kg floury, mealy potatoes
  • flour ( not too finely grounded)
  • 5 spoons semolina
  • 3 eggs
  • some molten butter

Cook the potatoes, peel them and press them using a ricer. Add the eggs and the butter and the semolina  and start working in  flour. Add flour till you have a dough which can be formed to noodles. Try not to work on the dough for too long. The longer you need, the worse the dough will become. ( Potato doughs have to be done fast and cooked or baked immediately after they finished.) The amount of flour you need depends on the sort of potato.

Form long rolls on a board  cut of tiny pieces , form noodles using both hands and throw them into cooking, lightly salted water right away. The noodles are done once the rise up to the top in the cooking water. You won’t be able to do all noodles in one go. Fish the done ones out and let them slip into icy cold water.

Start melting butter in a pan and add grounded poppy seeds and sugar. Add the potato noodles and let this simmer till the noodles are heated again. Serve right away with some sugar.
Guten Appetit!

Timanfaya1736
Magnifiction 100 fold.

And now compare poppy seeds to the volcanic ash from the 1736 Timanfaya ( Lanzarote) eruption. I crawled deep into a lava tube in order to get such a sample.
Spica

Published in https://volcanocafe.wordpress.com/2013/11/08/waiting-for-etna-riddles/
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Rhyolite Stew

rhyolite stew

3 – 4 servings
1 lb. lean pork, diced and cooked
1 can (15 oz.) diced tomatoes
1 can (8 oz.) tomato paste
2 cup water
¼ cup rice
½ med shallot, chopped fine (or 1 tbsp dried shallots)
1 green onion, all of it, chopped fine
1 med carrot, sliced thin
1 rib celery, diced
½ small zucchini, sliced to preference
½ tsp. Tuscan Sunset herb mix from Penzeys Spices (a mix of 8 herbs, starting with basil and oregano)
2 tbsp. green pepper, chopped fine (or pepper of your choice)
1/8 tsp. salt
1/8 tsp. Lemon Pepper blend from Penzeys Spices (a mixture of finely ground lemon peel and pepper)
1 tsp. dried parsley
Mix all ingredients in pan. Simmer until rice is cooked.
Sources:
Tuscan Sunset herb mix:
http://www.penzeys.com/cgi-bin/penzeys/p-penzeystuscan.html
Dried shallots:
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysshallots.html

Fran
Pubished in https://volcanocafe.wordpress.com/2013/11/22/olduvai-gorge-volcanic-riddles/
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BLINIS VULCANIS

I added lots of caviar for optic reasons, normally we eat them with lots less on top.
I added lots of caviar for optic reasons, normally we eat them with lots less on top.
  • 42g ( one cube) of yeast
  • 300ml milk
  • 400 g flour
  • 1 Egg
  • 1 spoon sugar
  • salt, coriander, cumin or caraway;
  • 3 spoons butter

topping:

  • sour cream
  • caviar: and/or trout, salmon trout, samlet or other fish

Mix the hand warm milk with the sugar, one spoonfull of the flour and the spices and let it rest for 20 minutes. The add the rest of the flour and the eggs and stir. Melt the butter till it is a little bit brown and mix into the dough. The whole dough should be somewhat liquid.

Heat a (frying) pan and add oil ( i also add a few drops of tasty sesame oil for taste reasons) Bake the Blinis on both sides ( just like pancakes). Serve with sour creme and caviar. The caviar i normally use originates from trout, salmon trout and samlet.

Besides the time it takes for the yeast to rest and start growing, the whole recipe is really easy and needs 5 mins  to prepare.

SPICA
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Burning Bananas

2013-11-16 22.54.35
Ingredients:

  • bananas
  • butter
  • sugar
  • orange juice
  • rum

Cut the bananas in halfs. Heat a pan and add a little butter. Start roasting the bananas. Once they are done on one side flip them over and while you are doing this add some sugar, so it can start creating caramel. Add some orange juice (best a fresh one from real oranges. (You can also add some orange filets)) And let it cook for a minute. Add rum and set the whole desert on fire. Serve.
This is a very easy delicious desert i created. The appearance might not be perfect but the taste is.
Spica
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Red hot spicy lava balls ( Original name: Gnochi)

Ingredients:

  • 1 kg floury, mealy potatoes
  • 7 spoons semolina
  • 3 eggs
  • some molten butter
  • flour

sauce:

  • onions
  • 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.

Spica
Published in: Waiting for Etna part ii and riddles.
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Linzer Augen (Linzer Eyes)
Resemble a very flat volcano with a lava lake 😉

1 cup slivered almonds, blanched or toasted
8 tbsp. (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1 egg yolk
1 tsp. finely grated orange or lemon zest
3/4 tsp. vanilla extract
1/4 tsp. almond extract
1 cup all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 to 1/2 cup seedless raspberry jam
Confectioners’ sugar for dusting

Beat the butter until fluffy and pale yellow. Add the sugar and continue beating. Add the egg yolk, orange zest, vanilla and almond extract and beat until blended.

Sift together the flour, cinnamon and salt into another bowl. Add the ground almonds and stir to blend. Add the flour mixture to the butter mixture and beat on low speed or stir with a wooden spoon until blended. The dough should be soft.

Turn the dough out onto a clean work surface. Divide the dough into four equal portions and wrap each in plastic wrap. Refrigerate until chilled, about 1 hour.

Preheat oven to 180°C. Lightly grease 2 baking sheets or line with parchment paper.

Remove 1 portion of the dough at a time from the refrigerator. Place dough between 2 sheets of waxed paper and roll out 1/4 inch thick. Or roll it out with a rolling pin on a surface with a thin layer of flour. Using a cookie cutter about 2 1/2 inches in diameter, cut out the cookies. Using a 1 1/4-inch cutter, cut a hole in the center of only half of the cookies. (If you don’t have a cookie cutter use a glass which you dip into four, For the wholes you can use a thimble) Repeat with the remaining portions of dough. If the dough becomes sticky, wrap it in plastic wrap and freeze for 10 minutes before rolling out.

Carefully transfer the cookies to the prepared baking sheets. Bake until the cookies are firm to the touch, about 12 minutes. Transfer the baking sheets to wire racks. Loosen the cookies with the spatula, but leave the cookies on the sheets until thoroughly cooled. To assemble, spread the solid cookies with a thin layer (about 1 tsp.) of raspberry jam to within about 1/4 inch of the edges. Dust the cutout cookies generously with confectioners’ sugar. Top the solid cookies with the cutout cookies and fill the hole with more jam.
Recipe taken from http://globalcookies.blogspot.co.at/2007/09/austria-linzer-augen.html to save me the trouble of translating.


Some more english versions of Linzer Augen:

Linz is my hometown and i do bake these traditional cookies every year.
Spica


Nut Conglomerat
A recipe by my grandmother called Nußzwieback. And as long as my granny was so well loved, it must not be missing among our X-mas cookies.

ingredients:
3 full egs
200g sugar
250g flour
200g raisins
500g walnuts
rum, salt, vanille sugar, lemon zest.

Put the eggs the flour and the sugar into a bowl and stir with a spoon.
Add the nuts and raisins and stir again.
Heat the oven at 180C. Form long heaps on a baking tray covered with baking paper. Bake till the dough is dry and slightly golden.
Let it cool and cut into thin slices. Serve.

You can vary this recipe according to your taste. You could add a little cacao, or exchange the nuts with almonds or hazelnut ( at least partly) You can use dried plums or any other dried fruit like apricots. The recipe is very very easy and done in 3 minutes.
It is not necessarily a Christmas recipe. It tastes good with wine and can be done in a short time if unexpected guests arrive.
Spica

Crab Cioppino


Ingredients
1/8 cup olive oil
1/4 cup onions, chopped fine
2 cloves garlic, chopped
Crab butter*
1 cup dry white wine
2 cups peeled, seeded, and chopped fresh tomatoes
1 1/2 cups tomato sauce, recipe follows
1 cup clam juice or fish broth
2 fresh live Dungeness crabs (11/2 to 2 pounds each) or 4 pounds of live blue crabs
8 large shrimp, shelled and deveined
16 Manila clams, well scrubbed
16 black or green mussels, well scrubbed
Chopped parsley, as needed
Salt and pepper, to taste
Red pepper flakes, to taste
Directions
In an 8-quart kettle or pot, heat the olive oil and saute the onions until transparent. Add the garlic and saute until it begins to brown. Stir in crab butter and let cook slowly for 2 minutes (crab butter is saffron yellow in color and adds a distinctive rich flavor). Next, add the wine, and reduce. Add tomatoes and tomato sauce, broth, and live crabs.

To simmer at low heat for about 5 minutes. Add shrimp, clams, mussels and cook for 2 more minutes. Serve in a bowls and sprinkle with fresh parsley. Add salt, pepper, and red pepper flakes, to taste.

If your crab is cooked ahead of time, add it to the recipe at the same time you add the clams, shrimp, and mussels.

*Fresh crab usually has yellowish matter under the shell in the center of the body, called crab butter, or fat, or mustard. It is edible and considered quite tasty.

Tomato sauce:
1/2 cup olive oil
1 onion, chopped
6 cloves garlic, finely chopped
40 ounces canned puree tomatoes
18 basil leaves, julienne
Salt and pepper, to taste
Warm heavy skillet on medium heat. Add olive oil and diced onion. When onion becomes transparent, add the garlic and cook until lightly brown. Add tomatoes, basil leaves, salt and pepper, and simmer for 45 minutes.

from: http://www.foodnetwork.com/recipes/bobby-flay/crab-cioppino-recipe/index.html
Other recipes: http://americanfood.about.com/od/classicchowdersandstews/r/cioppino.htm
http://www.foodandwine.com/recipes/judiths-dungeness-crab-cioppino
http://www.cookingchanneltv.com/recipes/aliotos-crab-cioppino.html
http://www.food.com/recipe/old-style-san-francisco-crab-cioppino-335043

Lava on Ice

( also known as Hot Love)
2014-10-12 18.15.29

Ingredients:
Vanilla ice, raspberries, sugar

Heat the raspberries with some spoonfuls of water and add sugar according to your taste. Pour the cooking berries over the vanilla ice cream.
For the grown-up version you could also add some alcohol like rum to the hot raspberries 😉

Spica

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Lava of the Puszta

Europeans think Gulasch is a traditional Hungarian food but Gulasch ( Guylas, Goulash) is called Pörkölt in Hungary. So the following recipe is my personal version of a Vienese Veal Gulasch.

Ingredients:
500g veal meat
500g onions
tomato paste
paprika ( spice)
some red wine
soup ( best homemade beef broth)
salt, pepper, majoram
whipped cream

Cut the onions into small cubes and roast them using low heat for at least 10 minutes. They should be glassy not brown. Add some tomato paste and the paprika. (There is sweet paprika or a really spicy version. Use the one you like best.) Roast only for a very short time span or the paprika will turn bitter. Deglaze with red wine (around 1/4 liter) and soup. (If you don’t want to use wine you can use 2 spoonfuls of vinegar for deglazing but the sourness is essential for the dish)
Cut the meat into cubes (2 -3 cm). Roast in a different pan and add them to the onion sauce. Add salt pepper and marjoram. Cook for at least 30 minutes adding liquid whenever necessary and keep stirring from time to time so that it won’t scorch.
Finalize using whipped cream and maybe some salt. ( In case the Gulasch is too thin, there are 2 traditional version to fix that. 1. Rahmgmachtl: Mix flour into sour cream and add some spoons of Gulasch before adding it to the cooking dish. 2. Mehlkugerl: Mix flour and butter and form a tiny ball, add that to the cooking dish.)

Serve …best with Nockerl !

Nockerl recipe:
Mix fine grinded flour with some milk and eggs. ( 5 eggs for 1kg of flour at least. The more eggs the harder the dough becomes) Add some spoonfulls of brown butter. (Butter which has been roasted till the proteins become brown). Spice up with salt, and nutmeg. Add flour so that you get a dough which is really hard to be stirred. Let it rest for half an hour.

Hold the pot with the dough above cooking salted water and cut Nockerl into the boiling hot water. The Nockerln are ready when they start to swim to the surface. Throw them into icy cold water immediately .

To serve the Nockerl, heat them in brown butter adding some salt and pepper (Best – white pepper)
Spica

Tunesian Breccia with Chicken ( a.k.a. Chicken Couscous)

Ingredients:
Chicken pieces ( tinned or precocked)
Orange Juice
Tomato sauce ( Pulpa)
Salt, pepper, Harissa
Chick peas
Couscous

Roast the chicken on both sides in a pan, after you flavored it with  salt and pepper, till the skin is crunchy and light brown. Add a glass of orange juice, the tomato paste, Harissa and maybe a little fresh fennel. Let the whole thing cook for 15 minutes. Add the chick peas, Then add the couscous, turn the heat off and wait till the couscous is swollen and soft.
Serve.
Spica

Salmon Mousse

200 g smoked salmon,
200 g curd ( cheese),
50 ml cream
1-2 Shallot, (or 1 tiny onion)
Salt and freshly grinded white peper
Lemon juice ( just a little bit)
Dill
Smoked salmon or salmon caviar for decoration

Mix all the ingredients in a blender. If the curd is rather liquid use less cream.

Fill the mass into tiny glasses ( using a pastry bag or a simple plastic bag ( fill the mass in the bag, cut one corner off and press the mass into the glass)) and decorate them with salmon and dill or with salmon caviar.

The image above was taken at the AE Xmasparty last year and the decoration is not dill but cress. ( I prefer dill)
Spica ( at a request by Motsfo)

One thought on “Volcano Recipes

  1. Pingback: Happy Birthday Volcanocafe! | VolcanoCafé

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