Posts tagged Lava Tannenzapfen
“Fir Cone”
“Fir Cone” with spruce / fir tip jelly curd filling

“Fir Cone” with spruce / fir tip jelly curd filling

“Fir Cone” with apricot curd filling

“Fir Cone” with apricot curd filling

“Fir Cone” with pine nuts

“Fir Cone” with pine nuts


“Fir Cone” with spruce / fir tip jelly curd filling


For the “Fir Cone”:

6 pcs (1 to 2 days old) fine bakery products (brioche, puff pastry, croissants, ...)

3 egg whites

90 g sugar

75 g icing sugar

1 tbsp corn starch

1 cup of pine nuts to sprinkle over (optional)


The egg whites must be completely cold for stiffening. Beat the egg whites until stiff. Add half of the sugar and continue beating until the mixture shines. Add the remaining sugar and continue beating briefly. Mix icing sugar and corn starch and carefully fold into the mixture.

First let the oven grill become very hot. (250°C degrees)

Fill the fine baked goods with a little jelly or jam. Form tips with your hands and form into fir cones.

Spread the mixture in waves on the baked goods and make points with a fork.

Sprinkle the pine nuts over the mixture.

First bake briefly under the grill until the beaten egg white is slightly browned.

Then move the tray to the middle of the oven, preheated to 80°C, for approx. 2 hours and 30 minutes.

For the spruce / fir tip jelly curd filling:

2 tablespoons of curd per "fir cone"


1 tablespoon spruce / fir tip jelly per piece (recipe: see below)


1 tablespoon jam per piece (apricot, strawberry,...)


3 or 4 fruit pieces per "Fir cone“ (apricot, strawberry,...).

Spruce / fir tip jelly (Maiwipferl jelly)

4 handfuls of spruce / fir tips

1 litre water

1 organic Lemon

1 kg preserving sugar


Wash spruce / fir tips with clear water.

Bring water and spruce / fir tips to the boil and leave to stand for 30 minutes.

Strain the next day.

Boil Spruce / fir tip jelly water.

Add the jam sugar and lemon juice.

Make a gelling test and then fill in a glass.

Lava Landscape

Oven baked Nero de Sepia lava landscape : (bread, rice crackers, seafood, fish broth, Nero di Seppia, pepper-garlic sauce)

Mojo Rojo salsa:

(Mojo Picón Salsa - Canarian Hot Pepper Garlic Sauce)


1 dried chilli pepper

1 pepper, red

1 clove of garlic

1 small cup of olive oil

3 tablespoons white wine vinegar

1/2 tsp cumin

1/2 tsp paprika powder



Remove the seeds from the chilli pepper and cut into rings. Peel the garlic and cut the cloves roughly. Cut the pepper into cubes.

Put the chilli, paprika, garlic clove, salt, cumin, paprika powder and white wine vinegar in a bowl and crush in a mortar until a homogeneous mass is obtained. Then, under constant crushing, let the olive oil flow in until the sauce reaches a creamy consistency. Keep salsa for later.

Nero di Seppia fish broth from fish leftovers (can also be made with fish fillets)


Fish leftovers (can also be made with fish fillets) and pieces of a seafood mix (e.g. calamari, cuttlefish).

1-2 tablespoons Nero Di Seppia (Squid Paste)

2 cloves of garlic

1 onion

2-3 bay leaves




Cut fish remains (bones, with head, skin, fins) and pieces of a seafood mix (e.g. calamari, squid) into small pieces.

Cook the bones with head, skin and fins in lightly salted water together with garlic, onion, bay leaves for 20 minutes and season with salt and pepper.

Add 1-2 tablespoons of Nero di Seppia (squid paste) and cook for another 10 minutes.

Then pass the fish stock through a sieve.

Lava landscape made of old bread:


1 bowl Nero di Seppia fish broth (see recipe above)

3 pieces of baguette (can be old baguette or other white bread: ciabatta, rolls etc.)


Preheat oven to 120 degrees Celsius.

Form any shape:

In a bowl, dip baguette pieces in fish broth / Nero di Seppia. Form different shapes with the paste. Bake in the open at 120 degrees until the moulds are a little crispy on the outside but still a little soft on the inside.

"Lavastones". Bread croquettes with mojo salsa:

Some shapes may be deformed at this stage. Here, two hollow halved spheres can be formed, so that the two closed halves can be formed into one hollow sphere. Fill one half with the mojo salsa, then cover with the other half and close by hand (as they are still a little moist).

Bake until the bread and croquettes are crispy on the outside.


Ultra-thin rice cracker


1 bowl Nero di Seppia fish stock (see recipe above)

1 cup boiled rice


Preheat oven to 120 degrees Celsius.

Put the boiled rice in a bowl. Add Nero di Seppia fish stock and mix.

Line a baking tray with baking paper.

Moisten your hands and form a rice ball the size of a golf ball with a tablespoon.

Place the rice balls on the baking tray. Cover with another layer of baking paper and press the ball together evenly. Use hands or rolling pin until a very thin layer of rice is formed (approx. 2mm). With 1 cup of rice you can prepare several rice balls.

Bake at 180 degrees for about 30 minutes or until crispy.

Let the rice crackers cool down and break them into different pieces before serving.

Seafood, nori, flowers


1 teaspoon mini shrimps or seafood mix (e.g. calamari, squid) cut into small pieces.

1 teaspoon nori

1 tsp green flowers


Cut the nori into thin strips.

Toast mini shrimps and / or pieces of a seafood mix (e.g. calamari, cuttlefish) in a pan or in the oven.

Cut the green flowers into small pieces.

Keep everything aside for serving.