We live in a time of volcano famine. Eruptions are hard to come by, and many scheduled events have been postponed until after covid. And the travel restrictions pose insurmountable problems for volcano watchers. By the time we have flown to the imminent eruption, spend two weeks in quarantine in the
VC dungeons isolation ward hotel, and went onward to the volcano, the explosion is long past. Perhaps Grimsvotn has already erupted – how would we know? Was it obliged to wear a mask, strong enough to contain the blast? But we know how infectious volcanoes can be. One eruption can lead to a life time of affliction, where every new eruption brings back the symptoms – elevated heart rate, endless staring at unchanging webcams, sleepless nights, incoherent mutterings, vivid dreams of lava flowing through the garden. Yes, volcanoes can be a disease. We have seen the VC-plague years of Leilani, Holuhraun. We have felt the fever of Taal and White Island. We recall the worldwide afflictions of Krakatau and Tambora, and we remember the time when Yellowstone still meant something. Corona is bad. But we have Coronado, Coropuna and Cotopaxi. Our mask is Masaya, our virus is Virgenes. Rendova is our remdesivir. The world does not know – but one day it will, and it will tremble at the tremor. Volcano virology – here we come.
In the mean time, what is there to discuss? In fact, VolcanoCafe has discussed many things related to volcanoes. There has been volcano coffee. Volcano gardening has come up. Volcano art, of course. We have even done quantum volcanology. But in this time of social isolation, how about some volcano cooking?
Volcano cooking does not mean dangling your chimichangas or mars bars into the lava for deep deep frying (also known as carbonization). It means having your volcano – and eat it. Here is a collection of recipes, from a time when VC was used to share recipes. They are from the pre-covid archives and come without any guarantee, warranty, promise, or insurance. Prepare and eat at your own risk. Don’t erupt under the influence of alcohol. But boy, do they look tempting.
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 chilies, 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.
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 diced 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 chillies. You can in fact just do all kinds of variations on this. Just never, ever boil cabbage to death in salty water. It is a crime against cabbages and gives them a bad
PS: Always add nutmeg. it takes the smell of cooked cabbage away
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.
The drink of choice for any true volcano(alco)holic. It is one for the bar – and for a long weekend with plenty of time for recovery.
This drink is a large tropical cocktail 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 ability to float in the larger bowl beforehand…
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
Serve with rice, beans or potato
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 too 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.
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.
- 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 pistachios to sprinkle the Tiramisu with
- 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.
- 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.
- 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.
- Whip the cream until stiff and fluffy and fold it gently into the mascarpone mix.
- 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.
- Take out half and put in another bowl and mix with the Nutella® or chocolate spread of your choice.
- 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
- 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.
LAVA PIE LAKE a la NYARAGONGO
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 VC 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 VC 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.
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
- 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.
1 med carrot, sliced thin
1 rib celery, diced
½ small zucchini, sliced to preference
We are now moving beyond the VC archives into the less refined kitchen of the internet. This one is from the BBC, by Paul Hollywood from The Great British
Quake Bake Off. Do we need to point out that ‘VC’ originally stood for Volcan-Chocolat? Those were the days when we could still study high-calorie eruptions! Nowadays everything is slimmed down – even eruptions.
Paul’s version of the classic chocolate fondant is all about timing. Don’t let the puddings bake to the point that their surface begins to crack, as this means the centres are starting to cook.
Preparation time: over 2 hours
Cooking time: 10 to 30 mins
Makes 6 individual puddings
- 2-3 tbsp cocoa powder, for dusting
- 165g/5¾oz dark chocolate (70 percent cocoa solids), chopped into small pieces
- 165g/5¾oz unsalted butter, cut into small pieces, plus extra for greasing
- 3 medium free-range eggs
- 3 medium free-range egg yolks
- 85g/3oz caster sugar
- 2 tbsp plain flour
- double cream, to serve
Grease six small pudding moulds with butter and dust the insides with cocoa powder, then refrigerate for 30 minutes.
Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water). Set aside to cool slightly.
Using an electric whisk, whisk the eggs, egg yolks and caster sugar together for several minutes until a thick, pale mousse-like consistency.
Carefully fold the cooled melted chocolate and butter into the egg and sugar mix. Finally fold in the flour carefully so as not to knock any air out of the mixture.
Divide the mixture equally between the prepared moulds. Place in the fridge for at least two hours or until firm. You can make the puddings up to 24 hours in advance and leave them in the fridge until you are ready to cook them.
Preheat the oven to 200C (180C fan)/400F/Gas 6. Place the puddings on a baking tray and bake for eight minutes, or until the puddings are risen but not cracked.
Turn out the puddings on to individual plates and serve, with pouring cream.
Doesn’t this sound perfect? Follow the link for a recipe for
A must-have for any volcanically active birthday child. An easy recipe in many steps from the volcanically active BBC
Have we missed something? Drop us a note – or better, the recipe. Enjoy!