In fireplace recipes, your imagination is the only limit. With the residual heat and embers of the stocking fireplace, you can cook pizzas, pots and porridges and many other mouth-watering delicacies. The wood gives the delicacies simmering in the fireplace a unique aroma - you can really taste the real fire in the food.
Tulikivi Cooking products can be used to prepare pizzas, slow cooking dishes such as stews and casseroles, and even mouth-watering pastries over the embers and in the residual heat of a heat-retaining fireplace. When it comes to fireplace cooking recipes, your imagination is the only limit! Tulikivi and the Martha Association have come together to create food videos to make everyday cooking easier in your fireplace. On our website you can also find recipes by chef duo Ari Ruoho and Peppi Aralehto, as well as many other recipes that we have developed over the years.
1 whole celeriac
Wash and scrub the celeriac thoroughly. Bake on a baking stone in a bakeoven at 200°C for 2 hours, until it is soft inside. Cut the baked celery into wedges, season them with salt and place them on a potato flatbread. Finish off with a mixed seed pesto.
Mixed seed pesto
½dl sunflower seeds ½dl pumpkin seeds ½dl olive oil 1 tbsp of lemon juice salt
Toast the seeds in a pan and cool. Crush the seeds in a pestle mortar or blender into a coarse paste. Add the oil and lemon juice and season with salt.
Recipe: Ari Ruoho and Peppi Aralehto.
¼ white cabbage ¼ red cabbage half a chilli Juice of 2 limes salt
Cut the white and red cabbage into thin strips. Cut the chilli into thin rings. Mix together and season with lime juice and salt. Suitable as a side dish with meat dishes, such as beef brisket.
Note First prepare the vegetable side dish for seasoning.
2 medium sized cleaned whitefish salt rapeseed oil
Remove the scales from the whitefish and make a few incisions in the thickest part of the back. Season the surface and inside of the fish with salt. Rub oil into the fish so they don’t stick to the grill grate. Heat a grill grate in the firebox for 15 minutes until it is burning hot. Place the fish on the grill grate and cook on the embers for 10–15 minutes until the fish are succulent and cooked.
Vegetable side dish half a cucumber 1 small fennel half a red onion juice of 1 lemon 1 tsp grated lemon peel salt freshly ground black pepper
Thinly slice the cucumber and fennel. Cut the red onion and marinate in lemon juice for half an hour. Mix everything together and season with salt, pepper and grated lemon zest. Season with salt and pepper.
Puff pastry with quark: 50g butter 4dl wheat flour 1 tsp baking powder 250g quark Filling: 1 ½dl rice 500g rainbow trout 3 hard-boiled eggs 1dl chopped dill freshly ground black pepper salt 1 egg for an egg wash
Prepare the dough. Rub the room-temperature butter into the flour and baking powder using your fingertips. Add the quark. Stir until smooth, but do not knead. Wrap the dough in cling film and put in the fridge for at least an hour. Prepare the filling. Boil the rice in salted water until it is cooked. Crush the hard-boiled eggs with a fork and mix with the chopped dill. Season with salt and pepper. Cut the salmon lengthwise into strips of about 15 cm. Cut the strips into pieces a few centimetres thick and season lightly with salt and pepper. Roll out the dough into a rectangle of about half a centimetre thick on a 30cm x 40cm piece of baking paper. Spread the filling lengthwise along one edge of the dough as follows: first a layer of rice, then thin slices of salmon, and finally the egg and dill mixture. Brush the dough around the filling with the egg wash and fold the other half of the dough on top to cover the filling. Turn the ends under and flip over. There is enough dough for two more coulibiac pies. Put the coulibiac pies in the fridge for half an hour. Brush the pies with the egg wash and cut the desired patterns onto the surface with a knife. Bake in a bakeoven at 200°C on a baking stone for half an hour. Serve with melted butter seasoned with dill.
1kg beef brisket (fatty cut of beef from chest) salt 1 tbsp ground chilli 1 tbsp smoked paprika powder 1 red chilli 4 cloves of garlic 2 onions 3 sprigs of fresh thyme 3 sprigs of fresh rosemary
Rub the meat with the salt, herbs and spices. Place the meat in an ovenproof cooking pot with a lid. Split the chilli and peel the garlic cloves. Cut the peeled onions into four pieces. Put all the ingredients into the cooking pot and add enough water to cover the meat. When you start cooking, the oven temperature should be around 250°C to ensure the surface of the brisket is nicely roasted. The brisket should be left in the bakeoven to cook under a lid for 6-8 hours at 120°C. Check the amount of liquid a few times during cooking. The meat is ready when a fork sinks into the meat easily. Serve with potato flatbreads, coleslaw and BBQ sauce.
BBQ sauce
1 onion 2 sticks of celery 3 cloves of garlic 2 tablespoons of butter 100g tomato puree 1 tbsp soft brown sugar 3dl tomato juice 1 bay leaf 2 sprigs of thyme 1 tbsp ground smoked chilli 2 tsp salt 100g smoked bacon 3dl white wine 2dl demi-glace sauce base
Sauté all the chopped vegetables in butter. Chop the bacon and add to the pan. Add the tomato puree, sugar and spices. Stir and heat. Add the tomato juice and wine. Simmer until almost all the liquid has evaporated from the sauce base. Puree the sauce with a hand blender until smooth. Add the demi-glace to the sauce base and bring to the boil. Check the flavour
3 dl mashed potato 1 tsp salt 1 egg Approx. 3 dl wheat flour brown butter
Quickly mix the ingredients until smooth. Divide the dough into 10 parts and roll into balls. Roll the balls of dough into pancakes on a floured surface. Prick the pancakes with a fork and bake in a hot bakeoven for 10 minutes. Brush the potato flatbreads with brown butter when they come out of the oven.
Recipe: Ari Ruoho and Peppi Aralehto
Ingredients 100g sponge cake base 1dl berry jam 1 litre vanilla ice cream
Meringue 2 egg whites ½dl sugar ½ dl icing sugar
Divide the cake base into three Tulikivi baking dishes (0.5 litres). Spoon the jam over the cake bases. Use an ice cream scoop to form the ice cream into balls and place the ice cream balls onto the jam. Put the dishes in the freezer while you prepare the meringue. Whisk the egg whites. When the egg whites start to turn into foam, add the sugar in a few batches while continuing to whisk. When the foam is shiny, use a scraper to stir in the icing sugar. Quickly cover the ice cream with the meringue, one dish at a time, to prevent the ice cream from melting. Carefully spread the meringue over the ice cream with a spoon. To prevent the ice cream from melting in the oven there should be no gaps in the surface or edges. You can assemble the baked Alaska the day before and put in the freezer and bring them out to room temperature 10 minutes before baking. Bake in a 250°C bakeoven for about 3–5 minutes until they have turned golden brown.
Berry jam
200g frozen berries (blueberries, raspberries, strawberries) 100g jam sugar
Slowly bring the berries to a boil. When the berries have melted, add the jam sugar. Cook gently for 10 minutes while stirring occasionally. Chill the jam and leave to cool until the next day.
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