tag:blogger.com,1999:blog-44042478041931630492024-03-16T02:24:00.263-07:00Yummy IcelandIslandfan-Kochbuchhttp://www.blogger.com/profile/00176939694369618719noreply@blogger.comBlogger144125tag:blogger.com,1999:blog-4404247804193163049.post-69843389427225506192023-07-16T10:40:00.001-07:002023-07-16T10:43:08.522-07:00Rækjusalat<h3 style="text-align: left;"><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5L-z0qsae7HomIeuAXLKRTdUfUIn53-Tm-9AzS_5nDrfPl9Z8Mp91JKfJoVFbmBHi1VPV3cEllACsqQOgo2lHUwakBLHhjzP94v_TwEo6uMpRcxheAykB9V3e3HzxTyk2c9X2qB1UX03/s6000/IMG_6098+%25282%2529.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5L-z0qsae7HomIeuAXLKRTdUfUIn53-Tm-9AzS_5nDrfPl9Z8Mp91JKfJoVFbmBHi1VPV3cEllACsqQOgo2lHUwakBLHhjzP94v_TwEo6uMpRcxheAykB9V3e3HzxTyk2c9X2qB1UX03/w320-h213/IMG_6098+%25282%2529.JPG" width="320" /></a></div>Crab salad</h3><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><br /><span lang="EN">I like to eat crabs, but
unfortunately the rest of my family doesn't. That's why we rarely have a dish
with crabs - but I really wanted to try this recipe for a crab salad. It
sounded so wonderfully simple!</span></div><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><span lang="EN"><br /></span>Child no. 3 approached
very hesitantly with an "Ugh, that looks disgusting!", but tried a
small spoonful of the crab salad on his bread, thought about it - then took another small spoonful and decided: "For crabs, this tastes really delicious
here!",</div><div style="line-height: normal; margin-bottom: 0cm; text-align: left;"><br /></div>
I'll take that as a compliment!
<div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlaN2fIDep2RvCOxi6YwqusbTNuHCbcQOfB-LX9b2CwenEdKpYj5b1vxHzpBJfFamJlZ3DAD8wb-PZJlSeYMTcCYaYjApAjS-WC9ch0endqb_za06iwrCcDU-qHKSCZPlRgfw2pMzu3wv/s5847/IMG_6071+%25282%2529.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3899" data-original-width="5847" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlaN2fIDep2RvCOxi6YwqusbTNuHCbcQOfB-LX9b2CwenEdKpYj5b1vxHzpBJfFamJlZ3DAD8wb-PZJlSeYMTcCYaYjApAjS-WC9ch0endqb_za06iwrCcDU-qHKSCZPlRgfw2pMzu3wv/s320/IMG_6071+%25282%2529.JPG" width="320" /></a></div><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;"><br /></div><div>50 g mayonnaise</div><div>200 g plain skyr</div><div>3 hard-boiled eggs</div><div>250 g crabs</div><div>1/2 organic lemon</div><div>1 pinch of pepper</div><div>1/2 tsp coarse sea salt</div><div style="text-align: left;">1 tsp dill tips</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Preparation</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large bowl, mix the mayonnaise with the skyr until creamy.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6t53k5rcxEgZ-d7a7D_eYAbRK46OzGacLbonP_pnB2mGhyphenhyphenDZkWGuhelal1fVgl8thiqoeihujQypJx4T-Ov6i3nAGYqvlIIJE5IsNjwVc2EGEFfwtZ-gLk0OkhmaNwrS5Q_bKprbby7s/s6000/IMG_6076+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6t53k5rcxEgZ-d7a7D_eYAbRK46OzGacLbonP_pnB2mGhyphenhyphenDZkWGuhelal1fVgl8thiqoeihujQypJx4T-Ov6i3nAGYqvlIIJE5IsNjwVc2EGEFfwtZ-gLk0OkhmaNwrS5Q_bKprbby7s/s320/IMG_6076+%25282%2529.JPG" width="320" /></a></div><br /><div style="text-align: left;"><div>Peel the hard-boiled, cold eggs and cut them lengthwise and crosswise into small pieces with an egg slicer.</div></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg63X0XWv5kB7jtN38sCJhrIb_8ypIGg2rkM3IGEz016pEqwiD2A8w4FMJZtru4UxJtvyGDErGYqLo4Eorp7L3qeHmulet4qr0E5kt8at2u1ixyftwJLsKfC2U4qAtiqOoiPvD77tzU5Lov/s6000/IMG_6083+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg63X0XWv5kB7jtN38sCJhrIb_8ypIGg2rkM3IGEz016pEqwiD2A8w4FMJZtru4UxJtvyGDErGYqLo4Eorp7L3qeHmulet4qr0E5kt8at2u1ixyftwJLsKfC2U4qAtiqOoiPvD77tzU5Lov/w400-h266/IMG_6083+%25282%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;">Then add the egg pieces and the crabs to the skyr mixture.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUAom6VGEGptEQFGxenvmj0RiKqKTNDG4xZB_yAr5jYHQfrgdN6qPDNwXhh0vJy0sFhNaEX3ofL2t6HSMXXuPTP3lGTk1XygthyphenhyphenSkx0JI5lsTVTNShJDdn3N7d7AtaoU5khlWFgtZAWLz/s6000/IMG_6087+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUAom6VGEGptEQFGxenvmj0RiKqKTNDG4xZB_yAr5jYHQfrgdN6qPDNwXhh0vJy0sFhNaEX3ofL2t6HSMXXuPTP3lGTk1XygthyphenhyphenSkx0JI5lsTVTNShJDdn3N7d7AtaoU5khlWFgtZAWLz/s320/IMG_6087+%25282%2529.JPG" width="320" /></a></div><br /><div style="text-align: left;">Grate the lemon on top and then add a tablespoon of lemon juice.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikZdiRDyWjKL8xH2Cl4wfzbJPYN6F_ZBi6WW11yX2MTLeTBtSb2YcQbrKfeso5ltzqR_QXzl6zTPNMYv1USyuoLN_F_uOGvtmpJFWE-j2WHFdSfQ779htoGxVHJjuTdIUYMy1K-cpZbUh/s5892/IMG_6088+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3928" data-original-width="5892" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikZdiRDyWjKL8xH2Cl4wfzbJPYN6F_ZBi6WW11yX2MTLeTBtSb2YcQbrKfeso5ltzqR_QXzl6zTPNMYv1USyuoLN_F_uOGvtmpJFWE-j2WHFdSfQ779htoGxVHJjuTdIUYMy1K-cpZbUh/s320/IMG_6088+%25282%2529.JPG" width="320" /></a></div><br /><div style="text-align: left;">Season with salt, pepper and dill and mix thoroughly.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieIiCb2R6S20Q1Xhn5FtDAnzP71Xui3m1eVM7JQMYImxwiGnHYQkMq_PSyBszM4DSitA_iSdoyrxlc5uApbb5hzo-GZ-_mnI__ou88Rbtcrn8_dLNoLSy4tfqf-lKqJl_QXK_9UJXMVOOh/s5701/IMG_6096+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3800" data-original-width="5701" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieIiCb2R6S20Q1Xhn5FtDAnzP71Xui3m1eVM7JQMYImxwiGnHYQkMq_PSyBszM4DSitA_iSdoyrxlc5uApbb5hzo-GZ-_mnI__ou88Rbtcrn8_dLNoLSy4tfqf-lKqJl_QXK_9UJXMVOOh/s320/IMG_6096+%25282%2529.JPG" width="320" /></a></div><br /><div style="text-align: left;">By the way, I used coarse sea salt with seaweed to emphasize the taste of the sea. I think next time I'll try birch smoke salad or maybe a bit of fried bacon!</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5L-z0qsae7HomIeuAXLKRTdUfUIn53-Tm-9AzS_5nDrfPl9Z8Mp91JKfJoVFbmBHi1VPV3cEllACsqQOgo2lHUwakBLHhjzP94v_TwEo6uMpRcxheAykB9V3e3HzxTyk2c9X2qB1UX03/s6000/IMG_6098+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5L-z0qsae7HomIeuAXLKRTdUfUIn53-Tm-9AzS_5nDrfPl9Z8Mp91JKfJoVFbmBHi1VPV3cEllACsqQOgo2lHUwakBLHhjzP94v_TwEo6uMpRcxheAykB9V3e3HzxTyk2c9X2qB1UX03/w400-h266/IMG_6098+%25282%2529.JPG" width="400" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com1tag:blogger.com,1999:blog-4404247804193163049.post-52725403757586355412023-07-02T12:03:00.001-07:002023-07-02T12:09:24.572-07:00Tómatsúpa<h3 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWXpjQQ8Nv9KN-MSKnavIAZ2UPOVKi-2XdLWo4aT6MngkQ_hVhTFO_iKwLDN_Gv0ctmwNxvDvai2_ZMFcXIVVFjDSHrLg4ejqpYsGlJCOrV-3lG6239xcXOBpqyH-OTF23IxYAzQ5kh9K6FCPBHt7MwtA5Nl6hwsRASFdmUgtK5xKhOJ6bUa4vEkPGQ/s6000/IMG_5269%20(3).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3375" data-original-width="6000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWXpjQQ8Nv9KN-MSKnavIAZ2UPOVKi-2XdLWo4aT6MngkQ_hVhTFO_iKwLDN_Gv0ctmwNxvDvai2_ZMFcXIVVFjDSHrLg4ejqpYsGlJCOrV-3lG6239xcXOBpqyH-OTF23IxYAzQ5kh9K6FCPBHt7MwtA5Nl6hwsRASFdmUgtK5xKhOJ6bUa4vEkPGQ/s320/IMG_5269%20(3).JPG" width="320" /></a></div>Tomato soup</h3><div style="text-align: left;"><br /></div><div>Of course, this is not the recipe for the delicious homemade tomato soup that is available in Friðheimar. But it's an Icelandic recipe for a very tasty tomato soup - with carrots, bell pepper, lots of different tomatoes, plus mozzarella cheese, salt and a lot of pepper!</div><div><br /></div><div style="text-align: left;">With fresh bread or baguette, a delicious and satisfying meal.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /><b>Ingredients</b><br /><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ChHDpFI741ES7ZQ_5A3KVqQN-Twp8ABRrkYdgRfCfN_y1O_xJ0wLrY6pDVvj8N1fUNj8limghx7k71EzQ-_8TMfOLI1lqvAtAIlwqikchoNcsW0eOGDG4DafbWDi8F1ToGAg4o2am-qeeAKjc2yj7K4No67P4PBXWSROGBmGTYZmX6oHXtlJGLt3jg/s5537/IMG_5251%20(2).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3692" data-original-width="5537" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ChHDpFI741ES7ZQ_5A3KVqQN-Twp8ABRrkYdgRfCfN_y1O_xJ0wLrY6pDVvj8N1fUNj8limghx7k71EzQ-_8TMfOLI1lqvAtAIlwqikchoNcsW0eOGDG4DafbWDi8F1ToGAg4o2am-qeeAKjc2yj7K4No67P4PBXWSROGBmGTYZmX6oHXtlJGLt3jg/s320/IMG_5251%20(2).JPG" width="320" /></a></div>1 carrot<br />1 yellow bell pepper<br />1 Tbsp butter</div><div style="text-align: left;">2 tsp ground cuminl<br />800 g tomatoes</div><div style="text-align: left;">freshly ground pepper<br />salt<br />750 ml water</div><div style="text-align: left;"><br /></div><div style="text-align: left;">fresh basil</div><div style="text-align: left;">mozzarella cheese </div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Preparation</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Wash and clean the carrot and peppers and cut them into small cubes.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoGu_gCXCPErw8nwDegm1-sSYpQ2fOs4MsQ6lmL2wdH-gSl9OUvCGazFN6w9z-M1c3-q6q6zkygbROA7ve2lSKymLrH8kBVPSGfWbVZHeZB66YrwlK1vy8zJ2w0uCV8HPz-ebTR1vzwEm8ycbzrap4EKm-vmQUjBIo1pf6bScQgkQn168sMV2QeRbsg/s5720/IMG_5252%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5720" data-original-width="3814" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoGu_gCXCPErw8nwDegm1-sSYpQ2fOs4MsQ6lmL2wdH-gSl9OUvCGazFN6w9z-M1c3-q6q6zkygbROA7ve2lSKymLrH8kBVPSGfWbVZHeZB66YrwlK1vy8zJ2w0uCV8HPz-ebTR1vzwEm8ycbzrap4EKm-vmQUjBIo1pf6bScQgkQn168sMV2QeRbsg/s320/IMG_5252%20(2).JPG" width="213" /></a></div><br /><div style="text-align: left;">Melt the butter in a large saucepan and then fry the vegetables and cumin briefly over low heat. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbHyZGWrD8bCnkwhk78kg4Rl1y9JqpG0xeoDa0oV6rSWl-vT29HfAeMl_jPKvAlkK1VjdCaQ5dZarQXuA8VyXbAqNK4HyhhkaSw7bS0C8udkO32J6NwCg-EilIHzjRUDGkO0yYrVrvSeaNWt3wA7JvJGy4SBk1gkY7S9JunbIk1ALoyJw7yPQcZ_iBzw/s6000/IMG_5255%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbHyZGWrD8bCnkwhk78kg4Rl1y9JqpG0xeoDa0oV6rSWl-vT29HfAeMl_jPKvAlkK1VjdCaQ5dZarQXuA8VyXbAqNK4HyhhkaSw7bS0C8udkO32J6NwCg-EilIHzjRUDGkO0yYrVrvSeaNWt3wA7JvJGy4SBk1gkY7S9JunbIk1ALoyJw7yPQcZ_iBzw/s320/IMG_5255%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">Wash, clean and chop the tomatoes. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjji0m22nHX23iP3bXK6Lpl0n3D3NgHvbUauuPDjXQjfVpLfMR2GydmudpKUyXIWUtCe6c2to-7T2A8wYKR6Z96TTio0syEYSqrSC-uoCTixoLC4nVYDP6J76btlleppKODypjCHXk9mNXhBTFqi4RsV84nKme_QTrp7G-LnM0pSFWJIiLn7mDVlw6W1g/s6000/IMG_5256%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjji0m22nHX23iP3bXK6Lpl0n3D3NgHvbUauuPDjXQjfVpLfMR2GydmudpKUyXIWUtCe6c2to-7T2A8wYKR6Z96TTio0syEYSqrSC-uoCTixoLC4nVYDP6J76btlleppKODypjCHXk9mNXhBTFqi4RsV84nKme_QTrp7G-LnM0pSFWJIiLn7mDVlw6W1g/w400-h266/IMG_5256%20(2).JPG" width="400" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the tomato pieces to the pot along with plenty of pepper and a little salt and simmer over low heat for about 30 minutes. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEoQUW61siym8sxPNLmRHLC5hDvqAMmby9qkTYxxKyh3k38DnycsfJLEwM_K2S-YhQXPtfd_IahXvpVVtx0ON5t6YvqSYCxvalYDvPHVV70JphnbYjeM_zOBSA58rl4lP80A-epknsk0jOb6mRUhOkLL5t3cZveBshILZbDz-iVJshs_-EWNRC6BIgEA/s6000/IMG_5258%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEoQUW61siym8sxPNLmRHLC5hDvqAMmby9qkTYxxKyh3k38DnycsfJLEwM_K2S-YhQXPtfd_IahXvpVVtx0ON5t6YvqSYCxvalYDvPHVV70JphnbYjeM_zOBSA58rl4lP80A-epknsk0jOb6mRUhOkLL5t3cZveBshILZbDz-iVJshs_-EWNRC6BIgEA/s320/IMG_5258%20(2).JPG" width="320" /></a></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcIcli075io5siTdykiPkIEddFtdfgBsfi9dHY4ES5lBSPkLwGWgHPUHQGM_x51byTF_N_wmklCNbPTZMUzZy59qYBecOGApW9ZCAaeioog7K_83ZPjvs_jnXN3D-SLyxKbw6JfBxicN-aQx6kYMJLtLgVbRAOTEweRdhgSrNFJTHmqMjEG5E3-u1xw/s5688/IMG_5260%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3792" data-original-width="5688" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcIcli075io5siTdykiPkIEddFtdfgBsfi9dHY4ES5lBSPkLwGWgHPUHQGM_x51byTF_N_wmklCNbPTZMUzZy59qYBecOGApW9ZCAaeioog7K_83ZPjvs_jnXN3D-SLyxKbw6JfBxicN-aQx6kYMJLtLgVbRAOTEweRdhgSrNFJTHmqMjEG5E3-u1xw/s320/IMG_5260%20(2).JPG" width="320" /></a></div><br /></div><div style="text-align: left;"><div>Then season the soup to taste, puree to taste and add the fresh basil.</div><div><br /></div><div>Cut the mozzarella cheese into slices, place on the plates, pour the soup over it and sprinkle with a little pepper.</div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFxoMPuaewl-0VpCC9Q4Obh1b0DCT8J3mS1skzLRTnHhcttsaQEb67vVjqBRItRpTyv7D-uwz-gVoieve1xtrhKHjrGq1vufg3GBA9mnRCuwMDzWvw6hr5S9B2ZcxGj73AeSi78p-KWt819_Kb_cUTHHrIP5odj5-AJ80FJ-1vip4z1hFrS37EGrykmg/s5512/IMG_5266%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5512" data-original-width="3675" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFxoMPuaewl-0VpCC9Q4Obh1b0DCT8J3mS1skzLRTnHhcttsaQEb67vVjqBRItRpTyv7D-uwz-gVoieve1xtrhKHjrGq1vufg3GBA9mnRCuwMDzWvw6hr5S9B2ZcxGj73AeSi78p-KWt819_Kb_cUTHHrIP5odj5-AJ80FJ-1vip4z1hFrS37EGrykmg/w266-h400/IMG_5266%20(2).JPG" width="266" /></a></div><div style="text-align: left;"><br /></div>Serve the tomato soup with fresh bread, herb butter baguette or similar.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6f8OEwS-BiQk3Bt9NA5Kd9BrskMDVU_NMAJFrrsNyiugwTXZr5INZ0Dv1YwDT6YnMopfFXvr6fG8H7jcSDjlpnz6GOQcLNaIa28IEuYAVgv1w97AVm5WSZIbZh-3myyCdEMTivYs9cvKbfXL1HPkzVipEhqafPZhjnCGpdB8nK8s1B_hBPvLOu_Ly8Q/s6000/IMG_5269%20(3).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3375" data-original-width="6000" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6f8OEwS-BiQk3Bt9NA5Kd9BrskMDVU_NMAJFrrsNyiugwTXZr5INZ0Dv1YwDT6YnMopfFXvr6fG8H7jcSDjlpnz6GOQcLNaIa28IEuYAVgv1w97AVm5WSZIbZh-3myyCdEMTivYs9cvKbfXL1HPkzVipEhqafPZhjnCGpdB8nK8s1B_hBPvLOu_Ly8Q/w400-h225/IMG_5269%20(3).JPG" width="400" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><br />Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com1tag:blogger.com,1999:blog-4404247804193163049.post-73407185703189019382023-06-25T02:55:00.003-07:002023-06-25T03:29:55.099-07:00Friðheimar<h3 style="text-align: left;">Eating in a greenhouse in Reykholt </h3><div style="text-align: left;"><br /><i><a href="#note">May contain traces of advertising.*</a></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTQCKSypJ-TRBsazW_XDfqHNNkn8yg2YX5B0elmFbxqITT-YbYWw4mPPxptfSTdsdKmLivrsnkjyXyCv-6Rb0JmtplJiiTPVsJb4zwUA4IKrPc_N32yrQbZRlawrlAOGG6XmnvVyw9jEyk1SrRnTpq3azQ1U8rZC84vxswCSjVQrOCMtVEPWBk7ZcKg/s5999/IMG_4832%20(3).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3375" data-original-width="5999" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTQCKSypJ-TRBsazW_XDfqHNNkn8yg2YX5B0elmFbxqITT-YbYWw4mPPxptfSTdsdKmLivrsnkjyXyCv-6Rb0JmtplJiiTPVsJb4zwUA4IKrPc_N32yrQbZRlawrlAOGG6XmnvVyw9jEyk1SrRnTpq3azQ1U8rZC84vxswCSjVQrOCMtVEPWBk7ZcKg/s320/IMG_4832%20(3).JPG" width="320" /></a></div>A visit to the greenhouse and restaurant Friðheimar is a very special experience in Iceland:</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>Here, right on the Golden Circle, you can enjoy very tasty, freshly harvested tomato dishes in the middle of a greenhouse. The menu is clear but delicious - and everything is prepared with their own tomatoes, from homemade tomato soup to other main courses to dessert and drinks. Would you like a tomato beer? Here you can get it! In addition, you can learn everything about tomato cultivation with geothermal energy and stock up on delicious specialties for your onward journey.</div><div><br /></div><div>We had already eaten here in the fall of 2016 - and were very happy when now we were invited to visit the greenhouse again.</div></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDjxlxy2AqBzLlHowOxh_sg4OXmCwZAmg07EGH3irKrTmKw2hbGssCFrTyScv_PwsdWpxbBMBJ1iJJe2zjyp_TK1ZfOeXjuxogRmDSvAojTqSkiKBMbMmRZTX6UNLbT7QpSVZIu2czH3Dw6OfVgxQPMFJzYBdXS9GNBwQPYSsUMvgTXHmIBfpeDclsQ/s7622/Fri%C3%B0heimar.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="7622" data-original-width="7622" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDjxlxy2AqBzLlHowOxh_sg4OXmCwZAmg07EGH3irKrTmKw2hbGssCFrTyScv_PwsdWpxbBMBJ1iJJe2zjyp_TK1ZfOeXjuxogRmDSvAojTqSkiKBMbMmRZTX6UNLbT7QpSVZIu2czH3Dw6OfVgxQPMFJzYBdXS9GNBwQPYSsUMvgTXHmIBfpeDclsQ/w400-h400/Fri%C3%B0heimar.jpg" width="400" /></a></div><div><br /></div><div style="text-align: left;"><b>The history of Friðheimar</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>Friðheimar is owned by Knútur Rafn Ármann and Helena Hermundardóttir. He is an agronomist, she studied horticulture. As early as 1995, they bought the Friðheimar farm in Reykholt. A horticultural business had been located here for around 50 years. The then vacant farm offered Knútur and Helena the perfect conditions to start their own business and combine her passion for horticulture and his passion for horse breeding.</div><div><br /></div><div>They have five children, all of whom work in agriculture. Her eldest daughter Dóróthea had invited us to Friðheimar.</div></div><div style="text-align: left;"><br /></div><div><b>Right on the Golden Circle </b></div><br /><div>Friðheimar farm is located in <b>Reykholt</b>, on <b>road 35</b> from Selfoss to the geyser and Gullfoss, about 20 km before the geyser.</div><div><br /></div><div style="text-align: left;">There is a geothermal area here and a lot of fruit, vegetables and flowers are grown in the numerous greenhouses in the village. The village has a "steam geyser" (gufugoshver), which the inhabitants of the village also use as a communal oven. In the meantime, around 300 inhabitants live in Reykholt. </div><div style="text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggx6xi9tJ0LSnsKOzraF8hNAdtFNJk5vT0GF2ItB_sjaht7fK8JGHP9T9Af_H4K7q5cXf6WfufAsHDTrkmuT5ir6kMk2GB7D5m2BQeqFK91QxLTQRfh-FmAzzpZByiEpUILZIUaXbfeMZxm3j1lNH5-RY7w6dNEgK7kHZT_DkgeE0V2zZyB7LHB85csw/s3276/IMG_20230405_163929%20(2).jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1843" data-original-width="3276" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggx6xi9tJ0LSnsKOzraF8hNAdtFNJk5vT0GF2ItB_sjaht7fK8JGHP9T9Af_H4K7q5cXf6WfufAsHDTrkmuT5ir6kMk2GB7D5m2BQeqFK91QxLTQRfh-FmAzzpZByiEpUILZIUaXbfeMZxm3j1lNH5-RY7w6dNEgK7kHZT_DkgeE0V2zZyB7LHB85csw/s320/IMG_20230405_163929%20(2).jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">View over Reykholt</td></tr></tbody></table><br /><div style="text-align: left;">Directly from road 35, the entrance to Friðheimar branches off in the village. From the large parking lot at the front of the road you walk a few steps to the greenhouse, past the riding arena and the horse stable.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXfirRmeKVZGS2T2uQk8K4ND1EYe4DJ0A7XW6_8tsHFRZxktjeC07WLDcpFUfOGhrmokK0jA4spikcJIiN7i7bQddRe6yoMvb_9NUBq35sySGqeEryn6IswStxIcoG93X-ymxl3g8_iGcFjVSD4O_uMgQcUCUF3n7FqtPrn7j-shV-fd4RDKtHnBNRQ/s5825/01_IMG_4819%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3883" data-original-width="5825" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXfirRmeKVZGS2T2uQk8K4ND1EYe4DJ0A7XW6_8tsHFRZxktjeC07WLDcpFUfOGhrmokK0jA4spikcJIiN7i7bQddRe6yoMvb_9NUBq35sySGqeEryn6IswStxIcoG93X-ymxl3g8_iGcFjVSD4O_uMgQcUCUF3n7FqtPrn7j-shV-fd4RDKtHnBNRQ/s320/01_IMG_4819%20(2).JPG" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Horse breeding in Friðheimar</b></div><div style="text-align: left;"><br /></div>The horse centre here exists since a good 15 years. The stable can accommodate 20 horses.<div><br /><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6VOmJJZy3q8QdwUHIGLSQEk-FPNgoB3F-kzB_TsX-FSmlCg_4ndzuq-vmynAEmTaZhI9IUSsDgea4Ai0hDvLwWkL2obzy-cnCGpkJXV4JyCFJwVxtyNsBhPNVFOu9-wtj0QSxTgk5O695F91rYQjmIZI8UTsBgubPlt_rgKpksSVXDxYA2tOnVBt-A/s4000/IMG_20230419_145815%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1844" data-original-width="4000" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6VOmJJZy3q8QdwUHIGLSQEk-FPNgoB3F-kzB_TsX-FSmlCg_4ndzuq-vmynAEmTaZhI9IUSsDgea4Ai0hDvLwWkL2obzy-cnCGpkJXV4JyCFJwVxtyNsBhPNVFOu9-wtj0QSxTgk5O695F91rYQjmIZI8UTsBgubPlt_rgKpksSVXDxYA2tOnVBt-A/s320/IMG_20230419_145815%20(2).jpg" width="320" /></a></div><br /></div><div style="text-align: left;"><div style="text-align: left;">The riding arena offers a private horse show for groups in the summer (advance booking required). There is room for up to 120 spectators in the stands. </div><div style="text-align: left;"><br /></div></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbPEKQuUXz5lHyxZTF3bk3YZBkr6InN-71aeWWifyf6A0cTPoahU7VbjkDWMb1oEKDKM7YXkVRp1Y5V6O8ZJVfnqvsPjSLr9xUSchGVh2yAFIvPEcBqyMTI_nMSVdaB_cfny54SiSHoBmJeJZI-c0CaCbcKdC-2HriVo1vVjZitZLov4UlpQLxfHlzsQ/s4000/IMG_20230419_145633%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1844" data-original-width="4000" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbPEKQuUXz5lHyxZTF3bk3YZBkr6InN-71aeWWifyf6A0cTPoahU7VbjkDWMb1oEKDKM7YXkVRp1Y5V6O8ZJVfnqvsPjSLr9xUSchGVh2yAFIvPEcBqyMTI_nMSVdaB_cfny54SiSHoBmJeJZI-c0CaCbcKdC-2HriVo1vVjZitZLov4UlpQLxfHlzsQ/s320/IMG_20230419_145633%20(2).jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"></div><div style="text-align: left;"><b>In Friðheimar, 20,000 tomato plants grow on an area of around 10,000 m²</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuD1KajMTSSSn-M4zj8WApoIC9VknjPl0Cka4vKP3fpWTgc2A2ApTsiRytmhhDxTAcexE8fypY8BKuJIdZC79OmJ0Gq3rQQ15-twTk8nIRd7yEFvSqA-uIl9-DSuVTa9BKoI4fVrEnJdRkrvzVGsStc2W7NgQ9w02VBtsb-S74027DkRxFmGv6-KbBw/s5761/IMG_4903%20(2).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3841" data-original-width="5761" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuD1KajMTSSSn-M4zj8WApoIC9VknjPl0Cka4vKP3fpWTgc2A2ApTsiRytmhhDxTAcexE8fypY8BKuJIdZC79OmJ0Gq3rQQ15-twTk8nIRd7yEFvSqA-uIl9-DSuVTa9BKoI4fVrEnJdRkrvzVGsStc2W7NgQ9w02VBtsb-S74027DkRxFmGv6-KbBw/s320/IMG_4903%20(2).JPG" width="320" /></a><div style="text-align: left;">When Knútur and Helena bought Friðheimar in 1995, there were two old greenhouses and a large, vacant house. At first they grew tomatoes, peppers and cucumbers here, but in 2002 they specialized in growing tomatoes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">They have renewed and modernized the old greenhouses and over time more and more modern greenhouses have been added.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The tomatoes are produced for the Icelandic market. They go to restaurants as well as for sale in supermarkets.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Four different varieties of tomatoes</b> are grown in Friðheimar: </div><div style="text-align: left;"><br /></div></div></div><div style="text-align: left;">Traditional tomatoes, plum tomatoes (also known as egg or Roma tomatoes), heirloom tomatoes (sweetish beef tomatoes, a historical variety) and piccolo tomatoes. By the way, Friðheimar is the only horticultural company in Iceland that grows piccolo tomatoes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwfzL8dgf-fxOQuTuQ392lktJnDyIolxRQD4sLzYp4rgDLh_rUglOjapW1D3DM4bPAKfoycIm52E2dk7cqOa-mxozO9syP99LeNSBMrZEocI85UvKkVeGpPpTPlWOzk1lp1wCYNPaLG0DZcfGFxjwbh5TEwCIIbmvnwziEheBMRnhLh33AcF2ONaXavA/s5648/IMG_4822%20(2).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3176" data-original-width="5648" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwfzL8dgf-fxOQuTuQ392lktJnDyIolxRQD4sLzYp4rgDLh_rUglOjapW1D3DM4bPAKfoycIm52E2dk7cqOa-mxozO9syP99LeNSBMrZEocI85UvKkVeGpPpTPlWOzk1lp1wCYNPaLG0DZcfGFxjwbh5TEwCIIbmvnwziEheBMRnhLh33AcF2ONaXavA/s320/IMG_4822%20(2).JPG" width="320" /></a></div><b>Year-round cultivation of tomatoes</b></div><div style="text-align: left;"><br /></div><div>From one of the employees we got a short, informative lecture about the processes of tomato cultivation in Friðheimar.</div><div><br /></div><div>The tomato seeds are planted here in the nursery and raised there for the first six weeks. When they bloom for the first time, the plants are allowed to move to the greenhouses. After about eight weeks, the first tomatoes on the young plants turn red.</div><div><br /></div><div style="text-align: left;">In Friðheimar's greenhouses, the young plants are placed between the old plants, so both grow next to each other and when the last tomatoes on the old plants are ripe, you can harvest the first tomatoes on the young plants. Thus, tomatoes can be harvested here all year round. </div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9cdQXTGlXc5JGVuUke61n_kC7SSr-VwD1BywDrxv_Xdr-i3Dm6ujCA0MhvoOd2F2JgF7fd7h3e3ehaPMwdATJOLjAay-TnQZ-mwlcDh8Kf_3aJsjbSnweqCZylQ0V3NjfiUY2ZzIZVG5q1UZ0DkWcg8dNb7PEzGidZ4Jkg_AbzkkNgkH53xsg3xJZNQ/s5935/IMG_4830%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3338" data-original-width="5935" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9cdQXTGlXc5JGVuUke61n_kC7SSr-VwD1BywDrxv_Xdr-i3Dm6ujCA0MhvoOd2F2JgF7fd7h3e3ehaPMwdATJOLjAay-TnQZ-mwlcDh8Kf_3aJsjbSnweqCZylQ0V3NjfiUY2ZzIZVG5q1UZ0DkWcg8dNb7PEzGidZ4Jkg_AbzkkNgkH53xsg3xJZNQ/s320/IMG_4830%20(2).JPG" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div>The pollination of the tomato plants in Friðheimar is the responsibility of animal employees, namely <b>bumblebees</b> from Holland.</div><div><br /></div><div>Around 600 bumblebees are out and about in the greenhouses every day. Bumblebees are particularly efficient pollinators. With their flapping wings, they cause the pollen containers of the flowers to vibrate, so that the pollen is "shaken out" and attaches itself like small clouds to the hairy body of the bumblebees. In this way, the animals can spread the pollen particularly efficiently.</div><div><br /></div><div style="text-align: left;">Did you know that the bumblebees actually leave small "footprints" when pollinating the plants, so that the experienced staff can see which plants have already been pollinated and which have not..? When the footprints become less, you can see that it is time to order the next generation of bumblebees. </div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6FlCALpa9RZ0zVx1kp_U0UbbCn0yYGugfF8rHTD4XOp73JkbEDfX2QLxWAPeP592Mp26G372RDPETN6PvcZYecUm9Ix71a4ytZbgQtdkxG5dFaKZGBm0ygVEBv5RHoq4oKrc5Bw9THRfwKT3PUaVSk5SKO9ZnHchmZN5onINjLeDALuANSXNrl9_t7w/s5296/IMG_4825%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2979" data-original-width="5296" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6FlCALpa9RZ0zVx1kp_U0UbbCn0yYGugfF8rHTD4XOp73JkbEDfX2QLxWAPeP592Mp26G372RDPETN6PvcZYecUm9Ix71a4ytZbgQtdkxG5dFaKZGBm0ygVEBv5RHoq4oKrc5Bw9THRfwKT3PUaVSk5SKO9ZnHchmZN5onINjLeDALuANSXNrl9_t7w/s320/IMG_4825%20(2).JPG" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Animal employees are also responsible for <b>pest control</b>: The bright green predatory bug "Macrolophus Pygmaeus", which is about 3 mm (1/8 inch) in size, sucks out the eggs of flies, spiders, aphids or moths and thus very effectively prevents pests.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Every day approx. 2 tons of tomatoes</b></div><div style="text-align: left;"></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzy_oq2VGSnhmKgTo__pFVfRtoIcEg1gl25u0RaVCht9tf4xPB8ou7GWHGSY5SdtahgYapttEtu2fNXXU9hv_fVxk2eK9Yxx78ai7HewRSGl1r_d-GcQ1ulrQ97I1p6ziZ1XMZgmREFi-wR1IJI-pB24-1LZSykF8R4cIncKcYHlaec_n4vxiTfrOEw/s6000/IMG_4821%20(2).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzy_oq2VGSnhmKgTo__pFVfRtoIcEg1gl25u0RaVCht9tf4xPB8ou7GWHGSY5SdtahgYapttEtu2fNXXU9hv_fVxk2eK9Yxx78ai7HewRSGl1r_d-GcQ1ulrQ97I1p6ziZ1XMZgmREFi-wR1IJI-pB24-1LZSykF8R4cIncKcYHlaec_n4vxiTfrOEw/s320/IMG_4821%20(2).JPG" width="320" /></a></div>IIn Friðheimar, around 2 tonnes of ripe tomatoes are harvested per day, which is about 740 tonnes of tomatoes per year.</div><div><br /></div><div>Just to get an idea:</div><div><br /></div><div style="text-align: left;">A piccolo tomato from Friðheimar weighs about 15 g (1/2 oz.) on average (at least that's what my kitchen scale says). If only piccolo tomatoes were harvested in Friðheimar, that would be about 135,000 pieces a day. Iceland has around 390,000 inhabitants - so mathematically every inhabitant could eat a piccolo tomato from Friðheimar every third day. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EOFtLzouyipc-XVwEGAnRW59yLInKV_Cs-Z2DCy9jhUTc-hXZPpp2MofOC8m3loBWRyocX-JqDvBcNM2N8t_2kZSjWFxFZJDMAzyQvvKQ5fTY-WKZE2IR1oYH72qW52F84TfFw-QVadiiulDWb3ugpRMX1B7Ah3Olb_iUkQeElQVlytCO_zckd7IJQ/s6000/IMG_4883%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3375" data-original-width="6000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EOFtLzouyipc-XVwEGAnRW59yLInKV_Cs-Z2DCy9jhUTc-hXZPpp2MofOC8m3loBWRyocX-JqDvBcNM2N8t_2kZSjWFxFZJDMAzyQvvKQ5fTY-WKZE2IR1oYH72qW52F84TfFw-QVadiiulDWb3ugpRMX1B7Ah3Olb_iUkQeElQVlytCO_zckd7IJQ/s320/IMG_4883%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">The greenhouses are technically state-of-the-art. Helena and Knútur can retrieve all data online and, if necessary, make adjustments via mobile phone. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDvVfTmmxSAHrLcgR1wuQwImBp7Y8BrW5s17-aPuPaaSjWRCfzF9-NBdrPbBAzgSCwIdjyfEi-I5QiZg-H0ex3Et756OXTfeKG2H5V9EHWPn-XK_bR7D7c3eP9AKgkYaiZHGuLmn2QUH9OYhxl5ztd9iPkOJJKtZjTSbyoQ9JjYpTwSiVUOLpwpQlYA/s4000/IMG_20230419_162631%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1844" data-original-width="4000" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDvVfTmmxSAHrLcgR1wuQwImBp7Y8BrW5s17-aPuPaaSjWRCfzF9-NBdrPbBAzgSCwIdjyfEi-I5QiZg-H0ex3Et756OXTfeKG2H5V9EHWPn-XK_bR7D7c3eP9AKgkYaiZHGuLmn2QUH9OYhxl5ztd9iPkOJJKtZjTSbyoQ9JjYpTwSiVUOLpwpQlYA/s320/IMG_20230419_162631%20(2).jpg" width="320" /></a></div><div><br /></div><div style="text-align: left;"><b>The restaurant in the greenhouse</b></div><div style="text-align: left;"><br /></div><div>In Friðheimar, everything in the greenhouses revolves around tomatoes - including food, of course.</div><div><br /></div><div>You sit comfortably in the greenhouse at large, bright tables with a view of the long rows of tomatoes that are grown and irrigated here. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9D207hiSATwvJYvHroHSrGadALzpMVOCbhswifQF2rCX3iM0at1H4E366tFXle7NRSsQcqOxyYBQk9R4Z86NcauV-HKfPGy1qfmpZ1yvgR_LmHGHwhwlwgrrLlPxJ_qDq644BGRHMgdfjx6k_gtBGuM_WpSDhxGbhrqwPz38Z8f83WSTp253k4oYDg/s5763/IMG_4836%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5763" data-original-width="3842" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9D207hiSATwvJYvHroHSrGadALzpMVOCbhswifQF2rCX3iM0at1H4E366tFXle7NRSsQcqOxyYBQk9R4Z86NcauV-HKfPGy1qfmpZ1yvgR_LmHGHwhwlwgrrLlPxJ_qDq644BGRHMgdfjx6k_gtBGuM_WpSDhxGbhrqwPz38Z8f83WSTp253k4oYDg/s320/IMG_4836%20(2).JPG" width="213" /></a></div><br /></div><div style="text-align: left;">By the way, there are small pots of fresh basil on all tables, which is also grown here in the greenhouse. A small pair of scissors is attached to each pot, with which you can cut off your herbs while eating and add them to your food. It really doesn't get any fresher than this - and it looks pretty too! </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsOuI0vktnGZJXgGvhefPWR-8NPtQhG4N_JTAmB377UWSAHJRkFP-0cl2uGCoUcOd8eJCVnyDkSTdyGjGKB9l3eNjsjyL_kj1MVFnQvhbe-V5AZY0wfWKIG4L9BO_mfu1gA3HryhE9sJX6zY1lYdvt27NMDj3PhV-y-dh2_FI3V45BPyEVsgObg3qLg/s6000/IMG_4844%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsOuI0vktnGZJXgGvhefPWR-8NPtQhG4N_JTAmB377UWSAHJRkFP-0cl2uGCoUcOd8eJCVnyDkSTdyGjGKB9l3eNjsjyL_kj1MVFnQvhbe-V5AZY0wfWKIG4L9BO_mfu1gA3HryhE9sJX6zY1lYdvt27NMDj3PhV-y-dh2_FI3V45BPyEVsgObg3qLg/s320/IMG_4844%20(2).JPG" width="213" /></a></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7qIbVBZMpeNdyy_B35yAO71l1CnaEkkqhR6vqfm45Sojr3C-XcFGNzAjaQyh-oUUCtmYI9UYUbsFGM2UmBTGNdUPqheT2_1nweHTcm-EhvLygxSXOpvjXP_DNMCn0Iyew6iertQoT6uB2rx3nxuIDyPgnZ4xcAjsUE2aCrj0CdRacuep92bVCRvmnSg/s3277/IMG_20230419_154136%20(2).jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3277" data-original-width="1843" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7qIbVBZMpeNdyy_B35yAO71l1CnaEkkqhR6vqfm45Sojr3C-XcFGNzAjaQyh-oUUCtmYI9UYUbsFGM2UmBTGNdUPqheT2_1nweHTcm-EhvLygxSXOpvjXP_DNMCn0Iyew6iertQoT6uB2rx3nxuIDyPgnZ4xcAjsUE2aCrj0CdRacuep92bVCRvmnSg/s320/IMG_20230419_154136%20(2).jpg" width="180" /></a></div><div style="text-align: left;"></div><div style="text-align: left;"><br /></div><div>The speciality of the house is the <b>homemade tomato soup</b> from the buffet, served with various freshly baked breads, accompanied by butter, sour cream and cucumber salsa. </div><div><br /></div><div>The tomato soup with bread, butter and salsa currently costs 2,960 ISK, the equivalent of just under 20 € or 22 $. However, you can get a second helping from the soup and bread.</div></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DyBksQLbBdnEeHIC7FHuPecgdNXSAPMAtsKKUGjybxbLaHahUoKOT9EBVpIJ4liFvOgxFKLP-crYAt0Sa43qgwxhLebf5zh91b7Ks389DM738TaBnEeHuWx58lPlSEiP5_XvjrPb11-6kdINYvnR0P86BILEx7PJC5vM_IUNz9BqFlEgvYfmy5WpRg/s6000/IMG_4832%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DyBksQLbBdnEeHIC7FHuPecgdNXSAPMAtsKKUGjybxbLaHahUoKOT9EBVpIJ4liFvOgxFKLP-crYAt0Sa43qgwxhLebf5zh91b7Ks389DM738TaBnEeHuWx58lPlSEiP5_XvjrPb11-6kdINYvnR0P86BILEx7PJC5vM_IUNz9BqFlEgvYfmy5WpRg/s320/IMG_4832%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">You can also order skewers with the soup - such a cheese skewer with different cheeses and tomatoes, as I had it here, currently costs 790 ISK (about 5 € / 6 $). Optionally, there is also a vegetable skewer for the same price or (for about 8 € / 9 $) a skewer with chicken or seafood.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGD_6IYg4HnbH8e9kWn88bVeq72-V2Jmd5t8XvoahqX6-teWVwJqLwgdtUFDMgBGpl_RZ1ah3cdjXH5CGDoY291b632t3A-GxHcmKiXSIFPvsljbPbFgLGLHWJe1_h5RJL4_G_fCQ8vGwwH9FDDc3jjbR7fyIuTk2gTGDmu8Sjn1cdemMChFQdMwdG2g/s3277/IMG_20230419_153524%20(2).jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3277" data-original-width="1843" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGD_6IYg4HnbH8e9kWn88bVeq72-V2Jmd5t8XvoahqX6-teWVwJqLwgdtUFDMgBGpl_RZ1ah3cdjXH5CGDoY291b632t3A-GxHcmKiXSIFPvsljbPbFgLGLHWJe1_h5RJL4_G_fCQ8vGwwH9FDDc3jjbR7fyIuTk2gTGDmu8Sjn1cdemMChFQdMwdG2g/s320/IMG_20230419_153524%20(2).jpg" width="180" /></a></div><div style="text-align: left;"></div><div style="text-align: left;"><br /></div><div style="text-align: left;">The kitchen has even more to offer besides the delicious tomato soup, as a look at the menu shows. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyltHKX9OBOSmJVfT88fHs4X-nNSoskmyDojt2Hov-6A8n6cLznGzo6c_t4ZM6AL342XE5_neyygRz0pEb4L4XOiYN-jgYvbCmNiDnQmUtUNh8b2tyE62IhzQkilr0EanY4J0EZBSNjNNMM8mmdG2GhCTgxPdrcfPAhNhkCUnNYNsl1S6nFda8GSU_9w/s3276/IMG_20230419_160635%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1842" data-original-width="3276" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyltHKX9OBOSmJVfT88fHs4X-nNSoskmyDojt2Hov-6A8n6cLznGzo6c_t4ZM6AL342XE5_neyygRz0pEb4L4XOiYN-jgYvbCmNiDnQmUtUNh8b2tyE62IhzQkilr0EanY4J0EZBSNjNNMM8mmdG2GhCTgxPdrcfPAhNhkCUnNYNsl1S6nFda8GSU_9w/s320/IMG_20230419_160635%20(3).jpg" width="320" /></a></div><br /><div style="text-align: left;">My husband had opted for heirloom tomatoes with burrata - a dish made with the renowned heirloom tomatoes from the greenhouse here and handmade Icelandic burrata cheese, served with basil olive oil and coarse sea salt (currently costs 3,080 ISK, i.e. a good 20 € / 22 $). Burrata is a special form of mozzarella, but much creamier in the middle. The tomatoes were wonderfully spicy and with the soft cheese, the oil, the fresh basil and the coarse sea salt, we really enjoyed it.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOH7c3NwAvqa6nY3PlZK9iDcsOccgmHHAwVTFJnlkY2zgVRE3UaMfnYCGXzUQkCbSDRL_NUf3R9wEGoi3FYV3X4d2q-TXAm8TqJ1K9c_cr9hObhW6UWYXqQ-SmrD-9-SsLeslLudeBT5DX1pMFwD461CTZOSN5ZKZo7pv6W-kJyoXl95CAsEdNMZmZQ/s3035/IMG_20230419_153517%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3035" data-original-width="1843" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOH7c3NwAvqa6nY3PlZK9iDcsOccgmHHAwVTFJnlkY2zgVRE3UaMfnYCGXzUQkCbSDRL_NUf3R9wEGoi3FYV3X4d2q-TXAm8TqJ1K9c_cr9hObhW6UWYXqQ-SmrD-9-SsLeslLudeBT5DX1pMFwD461CTZOSN5ZKZo7pv6W-kJyoXl95CAsEdNMZmZQ/s320/IMG_20230419_153517%20(3).jpg" width="194" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">We definitely enjoyed our meal!</div><div style="text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3PWqanjyjZXdsdmmEAsnL01QCibNSL4--l42a8FRr1LhGvyX1VilMh89FWVdAXmVB6vUnwzCSqgV2dYyqPT2uJy2N0Sk08Oix9OsToDCsnE5CneTbq1whAOY5zBWS9yNXbOdGFyHwknbioDFRZsaSVwJ4Nl3AydFQStZmYe4jxbCUoOhQGpiPxDETw/s5715/IMG_4850%20(3).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3811" data-original-width="5715" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3PWqanjyjZXdsdmmEAsnL01QCibNSL4--l42a8FRr1LhGvyX1VilMh89FWVdAXmVB6vUnwzCSqgV2dYyqPT2uJy2N0Sk08Oix9OsToDCsnE5CneTbq1whAOY5zBWS9yNXbOdGFyHwknbioDFRZsaSVwJ4Nl3AydFQStZmYe4jxbCUoOhQGpiPxDETw/s320/IMG_4850%20(3).JPG" width="320" /></a></div><br /><div style="text-align: left;">As <b>drinks</b>, in addition to the fresh water from the carafe, we had a <b>Bloody Mary</b> with homemade tomato juice with some vodka and a few drops of tabasco (for about 14 € / 15 $ - alcohol is expensive in Iceland!), served with salt, pepper and tabasco for seasoning, and a <b>Healthy Mary</b> with homemade green tomato juice, lime, honey and ginger (for the equivalent of just under 9 € / 10 $). Definitely an interesting experience! </div><br /><div style="text-align: left;"><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYH-gsnIUe9uVt6ci5ZQqHZoTpLVwvG2CfG3vHggpfRLK4lLIR68biAoGz78Y1021szLOBHH8uR21VvweoAJ_KCyla6EFs-aOg2Zs4zBMLMTtTA3uN653NKFR92HeLBP2-xi2i5lTfC1PF9j25C3kAb7C3H9SQ8o3aAwe1OX4xU-aM7eBf0NspRNNXw/s2982/IMG_20230419_153827%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2982" data-original-width="1677" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYH-gsnIUe9uVt6ci5ZQqHZoTpLVwvG2CfG3vHggpfRLK4lLIR68biAoGz78Y1021szLOBHH8uR21VvweoAJ_KCyla6EFs-aOg2Zs4zBMLMTtTA3uN653NKFR92HeLBP2-xi2i5lTfC1PF9j25C3kAb7C3H9SQ8o3aAwe1OX4xU-aM7eBf0NspRNNXw/s320/IMG_20230419_153827%20(3).jpg" width="180" /></a></div><br /></div>For dessert we had a portion of <b>Ostakaka</b> (cheesecake) with a very tasty topping of tomato jam (with green tomatoes, cinnamon and lime) for 1,780 ISK (about 12 € / 13 $), stylishly served in a small flower pot, ...</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTTNU4FXbTwn2R3Y7bvQnUg0gJU7oO2wxMZ_6uj6jHXqGmdYFePEL5asHAA7cOtb2Zpw2iQQntLs2F21er0Nt-VZVNuvbkhG07cz7ltCwNjuZz3npTcq_KtN-byYcG1VcHko9XGlUJBZQLFCmhJO7NxnvdFHIjQctke9uPStQv7kWvo5zk85mL6psrw/s4624/IMG_20230419_161005%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2601" data-original-width="4624" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTTNU4FXbTwn2R3Y7bvQnUg0gJU7oO2wxMZ_6uj6jHXqGmdYFePEL5asHAA7cOtb2Zpw2iQQntLs2F21er0Nt-VZVNuvbkhG07cz7ltCwNjuZz3npTcq_KtN-byYcG1VcHko9XGlUJBZQLFCmhJO7NxnvdFHIjQctke9uPStQv7kWvo5zk85mL6psrw/w400-h225/IMG_20230419_161005%20(2).jpg" width="400" /></a></div><br /></div><div style="text-align: left;">... and a plate with 3 scoops of Friðheimar sorbet, in different varieties: one <i>cucumber, mint and lime</i>, one <i>red tomato and basil</i> and one <i>green tomato with rosemary</i>. The ice cream was created in collaboration with the ice cream specialists of the Icelandic organic ice cream factory Skubb. By the way, my personal favorite was the rosemary tomato ice cream! </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUfZuqmUNjwe72O8Rvr8b_O4ctJKeAksAQcguR5MpUgbrLeT_qOMf6gKRzcJV20HNQ2RhYEpTyJjzz2Vqx2kmwJ3-7oihLPYAAoIN5hYvu0CNiXV7MHWW5g3aMnOgPAMb-WwoP5grPYn6En7YSzkpIc016IjF5qXSLDoUaYoSJtBAEM70jqHqpW1smA/s3079/IMG_20230419_161025%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1732" data-original-width="3079" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUfZuqmUNjwe72O8Rvr8b_O4ctJKeAksAQcguR5MpUgbrLeT_qOMf6gKRzcJV20HNQ2RhYEpTyJjzz2Vqx2kmwJ3-7oihLPYAAoIN5hYvu0CNiXV7MHWW5g3aMnOgPAMb-WwoP5grPYn6En7YSzkpIc016IjF5qXSLDoUaYoSJtBAEM70jqHqpW1smA/s320/IMG_20230419_161025%20(2).jpg" width="320" /></a></div><div style="text-align: left;"><br /></div>After a last look at the cozy bar in the greenhouse, we said goodbye, it was already past four and the restaurant is open <b>from 12 to 4 p.m.</b>. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihwWoyQd4aJlSHf6davlrsM2WFFUCHVMudJqUhllWfjlOp-gJomCBiEfORn5GmGMnHktrYHH4ion5HQO2IYv3zvHQ21hoOiXoeEGnlFIW8YAScVy1XP3HZOsmPxt989PBLc3MR-mH_Qq9tlX-HFo0gtCc2uI3oJAGsxxPS-RvzYgIuXdJGhZHZinHMbQ/s5825/IMG_4881%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3883" data-original-width="5825" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihwWoyQd4aJlSHf6davlrsM2WFFUCHVMudJqUhllWfjlOp-gJomCBiEfORn5GmGMnHktrYHH4ion5HQO2IYv3zvHQ21hoOiXoeEGnlFIW8YAScVy1XP3HZOsmPxt989PBLc3MR-mH_Qq9tlX-HFo0gtCc2uI3oJAGsxxPS-RvzYgIuXdJGhZHZinHMbQ/s320/IMG_4881%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUzsqcXEPSK1iN1DFdhB4dG19lRaMl1S1wuaVIPgcXoQuCddcyenrEu-snXsH-Q6NBZx-6x3rmTOqOgYM3780lUOnNPCTv4HukXqWbtfvyeeAHEFX76On374fvbiRn16mexi2OU0E6SWVOtuuCMDForAG3D0G54vXXln7ZFABps_5KjO--vd4T3nXsg/s5999/IMG_4891%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3374" data-original-width="5999" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUzsqcXEPSK1iN1DFdhB4dG19lRaMl1S1wuaVIPgcXoQuCddcyenrEu-snXsH-Q6NBZx-6x3rmTOqOgYM3780lUOnNPCTv4HukXqWbtfvyeeAHEFX76On374fvbiRn16mexi2OU0E6SWVOtuuCMDForAG3D0G54vXXln7ZFABps_5KjO--vd4T3nXsg/s320/IMG_4891%20(2).JPG" width="320" /></a></div><div style="text-align: left;"><br /></div>In addition to the basil plants for the tables for seasoning, the geraniums for the decoration of the restaurant are also grown in the greenhouses on site in Reykholt. Here in the room next to the bar the basil grows, but the nice employee had already told us that during the tour.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xniYOjYpbt1mIxFOftjyg6a7WY4tNp_V2rJIMNhWk_KIobBP16XLKBQjC2um-6j1gpW0J45SqJFoTLVnQL7zb0eOpautFqbimtG8PO769uVHxd2W_0t7c5EzMf_TFTjZypjMLlSaeQF-g3nyWVmvIASjkkaPvIUBeNlTR9D0Z69KtBg0_9WedTtVMg/s6000/IMG_4878%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xniYOjYpbt1mIxFOftjyg6a7WY4tNp_V2rJIMNhWk_KIobBP16XLKBQjC2um-6j1gpW0J45SqJFoTLVnQL7zb0eOpautFqbimtG8PO769uVHxd2W_0t7c5EzMf_TFTjZypjMLlSaeQF-g3nyWVmvIASjkkaPvIUBeNlTR9D0Z69KtBg0_9WedTtVMg/s320/IMG_4878%20(2).JPG" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Litla Tómatbúðin </b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">In the <b>Little Tomato Shop</b> at the entrance you can also buy many of the delicious tomato specialties that chef Jón has developed especially for Friðheimar, from bottled tomato soup to various sauces, salsa, chutney and jams to pickled tomatoes, drinks and spice mixes to gift packages and vouchers. (By the way, Tómatbúð also provides an online shop for some years already.) </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtmiLFCCG_UnAZgFHdTErdtzAUEAuMZRZSEyLtjEyl8RW931CcQFPGT7PQbuN3IPrbjTjdZSy9DAnkFL5P4e6uXTyBugzy76sDlfmkPtJnp8-ZkQx8qUxDr8VKTsWYil563o0vSkQEOrYqdKJKsRTZzbYezDfKIVBWdKz1ryhCm7mt2KrL_8BiPTcMA/s6000/IMG_4902%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtmiLFCCG_UnAZgFHdTErdtzAUEAuMZRZSEyLtjEyl8RW931CcQFPGT7PQbuN3IPrbjTjdZSy9DAnkFL5P4e6uXTyBugzy76sDlfmkPtJnp8-ZkQx8qUxDr8VKTsWYil563o0vSkQEOrYqdKJKsRTZzbYezDfKIVBWdKz1ryhCm7mt2KrL_8BiPTcMA/s320/IMG_4902%20(2).JPG" width="320" /></a></div><div><br /></div>I took a look into the ice chest because I would have loved to take a pack of rosemary-tomato ice cream with me for our visit the next day. But apparently this variety doesn't just taste particularly good to me - this ice cream of all things was unfortunately sold out. But I'm sure I'll come back to Friðheimar for shopping!</div><div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMy8Bz9DAouN1j6iKSw-ZTawi5Yn-dvlrxOKaqt0dqwbXkV_hG9Y4J2oZCHTywTRL7HUYqZLzRgWvpnyPXxR8p-P7Uq398BMRYBOXPXrHm7OFMRlSO-P3XferM2n8WmaWoZlbiqrCVs6BfT9c4LuMQqhPdDRGIaPcn3ZJ6fDsAiO6xRxkw67Xp7y3P7A/s3275/IMG_20230419_162912%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1842" data-original-width="3275" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMy8Bz9DAouN1j6iKSw-ZTawi5Yn-dvlrxOKaqt0dqwbXkV_hG9Y4J2oZCHTywTRL7HUYqZLzRgWvpnyPXxR8p-P7Uq398BMRYBOXPXrHm7OFMRlSO-P3XferM2n8WmaWoZlbiqrCVs6BfT9c4LuMQqhPdDRGIaPcn3ZJ6fDsAiO6xRxkw67Xp7y3P7A/w400-h225/IMG_20230419_162912%20(2).jpg" width="400" /></a></div><br /><div style="text-align: left;">In front of the entrance we said goodbye to Dóróthea and her family. Meanwhile, her little boy was happily playing on the floor with a small plastic truck. When the truck went too sharply into the curve, the whole load rolled out - lots of little red tomatoes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YZoIYVA-_7K08CQRmIEGQsRgNHfSXGogcLsMAKbYBFj_62w6mMfdBeXb9XecZb79yVjoYwgVZZJqE5-y57W14WQ58cSfTNqumjPO-L406z4D0ZaqYIDclrZOPEYekIdlr0y0H7CDDQltStaQYvcgttLwhFxs2s0jBFW1WeuRHhUu8pCpc3ixOwaN5w/s5821/IMG_4912%20(3).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3274" data-original-width="5821" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YZoIYVA-_7K08CQRmIEGQsRgNHfSXGogcLsMAKbYBFj_62w6mMfdBeXb9XecZb79yVjoYwgVZZJqE5-y57W14WQ58cSfTNqumjPO-L406z4D0ZaqYIDclrZOPEYekIdlr0y0H7CDDQltStaQYvcgttLwhFxs2s0jBFW1WeuRHhUu8pCpc3ixOwaN5w/s320/IMG_4912%20(3).JPG" width="320" /></a></div><br /></div><div style="text-align: left;"><i><a name="note">*Legal note:</a></i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i>Formally this article can be graded as advertisement, since we had been invited for the meal. Anyhow, we have chosen only restaurants, which we had heard good things about and which we estimated as interesting. Accordingly we're really delighted, and if we fall into words of praise, these are meant honestly. </i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com2tag:blogger.com,1999:blog-4404247804193163049.post-57511390960304870722023-05-24T04:46:00.000-07:002023-05-24T04:46:19.049-07:00Tómat marmelaði<h3 style="text-align: left;">Tomato jam</h3><div style="text-align: left;"><br /></div><div style="text-align: left;">On the website of "Sölufélag garðyrkumanna", the sales association of Icelandic gardeners, I found this recipe for a delicious, sweet tomato jam. My children were a bit puzzled about it ("Tomatoes? Jam?)". For them this didn't go together. But I really like the taste. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgO5k1WXeZqMJ534sEr0URoBZaAQQ8kF4ZFkLVFlUEnqTZ-fHvh3C7vp9pxzoBsG3NCbBQ6fXNRt8ENKCNnIPrIZXr-o6n-XPKAyGvm9Lp5INc0mvwlp3EWEoaVy5aUyK-zg5YsObAb_DdW0ZJ2VDXRm2tmaKw3JuyjrSUdQcCDtWpLYlJPZZLQBR9ug/s6000/IMG_5271%20(2).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgO5k1WXeZqMJ534sEr0URoBZaAQQ8kF4ZFkLVFlUEnqTZ-fHvh3C7vp9pxzoBsG3NCbBQ6fXNRt8ENKCNnIPrIZXr-o6n-XPKAyGvm9Lp5INc0mvwlp3EWEoaVy5aUyK-zg5YsObAb_DdW0ZJ2VDXRm2tmaKw3JuyjrSUdQcCDtWpLYlJPZZLQBR9ug/s320/IMG_5271%20(2).JPG" width="320" /></a></div><br /></div><div style="text-align: left;"><b>Ingredients</b><br /><br /></div><div style="text-align: left;"><div>10 tomatoes</div><div>2 oranges</div><div>1/2 lemon</div><div>200 g sugar</div><div>1/2 tsp ground cloves</div><div>1 cinnamon stick</div></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Preparation</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Carefully cut the skin of the tomatoes so that they don't burst when heated up.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9gQ-mtHNFWasnXNT4MBcglTQamRjdirePa7qd2YFhZ0Isrcf4WQx_PJ7glFaOrN7-3NUiECx_I_viM34zOyPa2IUMeo-5xB2c-ykMAxh2FBDbK-sc2A0ZlemJkxnisWtT-NVSCOT2lfGzLxCL82guvyKk5gkLRpbOnAjfI6GW1tpeDSyEFSUY38wyA/s6000/IMG_5277%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9gQ-mtHNFWasnXNT4MBcglTQamRjdirePa7qd2YFhZ0Isrcf4WQx_PJ7glFaOrN7-3NUiECx_I_viM34zOyPa2IUMeo-5xB2c-ykMAxh2FBDbK-sc2A0ZlemJkxnisWtT-NVSCOT2lfGzLxCL82guvyKk5gkLRpbOnAjfI6GW1tpeDSyEFSUY38wyA/s320/IMG_5277%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">Immerse them briefly into boiling water and then dip in cold water. Then remove the skin and chop the peeled tomatoes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPSBiorOWsBGdgx9RZsVfURIv-7uOYDdnnhpkcyirao3JTzx2ixCVcf0fFpQPZu8lgamxXKM8YINy1EVIphxMfuiMc9_0leFr24E2jw6DXJWRqSCZlJaAwXhfNzn3LxYz34YrZYbFF-yXNccgqIGw6ylcrJxcGsDuotBk3zPG4TQ25kgY52GieQ3-Fw/s6000/IMG_5279%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPSBiorOWsBGdgx9RZsVfURIv-7uOYDdnnhpkcyirao3JTzx2ixCVcf0fFpQPZu8lgamxXKM8YINy1EVIphxMfuiMc9_0leFr24E2jw6DXJWRqSCZlJaAwXhfNzn3LxYz34YrZYbFF-yXNccgqIGw6ylcrJxcGsDuotBk3zPG4TQ25kgY52GieQ3-Fw/s320/IMG_5279%20(2).JPG" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Peel the oranges as well and cut them into small pieces.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5cQ6pLaexkQvNkaRz1MHxtr7q3vylqNVVIDr8nAL9k4Jo-unwhS-D4l9YeqJwgmhEDRinSPfBpXzuMqZMMET1P_xFFvxDxmxivq3voUheIHbQfouvHoXetwDCeXERLB71KhaVA8h3qufKP6mNuwa0_gMLgGwTNfgZzJugz6vr63w5lmWMgREmtf-Y4w/s5702/IMG_5275%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3802" data-original-width="5702" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5cQ6pLaexkQvNkaRz1MHxtr7q3vylqNVVIDr8nAL9k4Jo-unwhS-D4l9YeqJwgmhEDRinSPfBpXzuMqZMMET1P_xFFvxDxmxivq3voUheIHbQfouvHoXetwDCeXERLB71KhaVA8h3qufKP6mNuwa0_gMLgGwTNfgZzJugz6vr63w5lmWMgREmtf-Y4w/w400-h266/IMG_5275%20(2).JPG" width="400" /></a></div><br /><div style="text-align: left;">Place the tomato and orange pieces in a large saucepan.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8CS6WQEMIBE6_JfZcL69dQX5xsUDxx8Hj4dEYajCxvFVz0UNcTN5JKuiPEyJhNkW7HZJggegBWJ8q1mLZB2paL2qsefcDItCuf2h8Xq-TGJ0k9BusvpTv9hdyubozRCmVFB6qZj3GAv8ckVk-Qsbw2xYZ1B_NnDpouPwbUAM5ehfUCSyyheZ5BycTA/s6000/IMG_5286%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8CS6WQEMIBE6_JfZcL69dQX5xsUDxx8Hj4dEYajCxvFVz0UNcTN5JKuiPEyJhNkW7HZJggegBWJ8q1mLZB2paL2qsefcDItCuf2h8Xq-TGJ0k9BusvpTv9hdyubozRCmVFB6qZj3GAv8ckVk-Qsbw2xYZ1B_NnDpouPwbUAM5ehfUCSyyheZ5BycTA/s320/IMG_5286%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">Squeeze the lemon and pour the juice into the saucepan.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add sugar, cloves and the cinnamon stick and cook over medium heat for about 1 hour until the jam has thickened. For testing whether it has cooked long enough, put a little blob of it on a cold plate. It should not run.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNAxHlfODAtdJZLb7HnkD3KDH87QiV5CzzD9Tny9TUPldbAIwMzhyCkEoOm49-nZRYP6IMyz8EWOd_bY-5Wly1UKP5wyoEHm321TuhveVCHQxktajmrP_8UV7cbVlvCy-pvQujvTFFsux2_5T7VILapywdJtqv22Z_bPgIvmXPwkhPdPLxN1qK77Maw/s5807/IMG_5289%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3871" data-original-width="5807" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNAxHlfODAtdJZLb7HnkD3KDH87QiV5CzzD9Tny9TUPldbAIwMzhyCkEoOm49-nZRYP6IMyz8EWOd_bY-5Wly1UKP5wyoEHm321TuhveVCHQxktajmrP_8UV7cbVlvCy-pvQujvTFFsux2_5T7VILapywdJtqv22Z_bPgIvmXPwkhPdPLxN1qK77Maw/s320/IMG_5289%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">Remove the cinnamon stick.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Rinse the jam jars with boiling water and pour in the hot jam directly.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">It tastes wonderful - especially on top of a cheese sandwich!</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFfbLuklv4cV9ANLiyZ1UNPcqhMGBPGr4X1VsOOsDkdebssDnlgihCXIKdD-ON5Fy3wwgpsiuuTqRqg9G9XIikZoM3wo5I9naf7yR4GUM8ttd4QA8XoqUzR9OIzKUeWmB506xU_a9f_u95hj5l9Inp6kyTKG66Rj0GEeVJMbVjptox7haAR3085pRIg/s6000/IMG_5302%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFfbLuklv4cV9ANLiyZ1UNPcqhMGBPGr4X1VsOOsDkdebssDnlgihCXIKdD-ON5Fy3wwgpsiuuTqRqg9G9XIikZoM3wo5I9naf7yR4GUM8ttd4QA8XoqUzR9OIzKUeWmB506xU_a9f_u95hj5l9Inp6kyTKG66Rj0GEeVJMbVjptox7haAR3085pRIg/w266-h400/IMG_5302%20(2).JPG" width="266" /></a></div><br /><div style="text-align: left;">Bon appetit!</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuXtQ7zEraAu9jsOTLUD9CsNOw1-gwFQpFjaTZ6x447HfCn42exKiCw2kdfY5JYvSnt-Vtn9XTDW1iE-ZTYvFZfVXb3QCrWl_AsekwG1w0tgWgiPOTbeXEHGvQBUctkTQfRVgjZCge9Rs5CTsdFgrSrmR4GET7FVVIFI2RljD8jaT9zgLTzYRpkQJQQ/s6000/IMG_5293%20(3).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3375" data-original-width="6000" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuXtQ7zEraAu9jsOTLUD9CsNOw1-gwFQpFjaTZ6x447HfCn42exKiCw2kdfY5JYvSnt-Vtn9XTDW1iE-ZTYvFZfVXb3QCrWl_AsekwG1w0tgWgiPOTbeXEHGvQBUctkTQfRVgjZCge9Rs5CTsdFgrSrmR4GET7FVVIFI2RljD8jaT9zgLTzYRpkQJQQ/w400-h225/IMG_5293%20(3).JPG" width="400" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com2tag:blogger.com,1999:blog-4404247804193163049.post-68125224434915618852023-04-11T06:39:00.000-07:002023-04-11T06:39:07.527-07:00Kransakaka<h3 style="text-align: left;">Wreath Cake</h3><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJeD2qWi5epLyNR30_qe_ceJ36ybl_1PmdmCQFz-OZuip6x0y3cSYNh9TlIu7r9ovG9cmrJRQp-WUL2yO7f1C2UHvLZXrToUnifEvvpLxFI2SqdNnXjFk7FEfD-tsbhW_GXUxKgpU4MFnb1ADr2myrHpiKSvl43o39L1_JSHvy8fd1QK0y3fpC-q8nQ/s5054/IMG_4775%20(4).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2844" data-original-width="5054" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJeD2qWi5epLyNR30_qe_ceJ36ybl_1PmdmCQFz-OZuip6x0y3cSYNh9TlIu7r9ovG9cmrJRQp-WUL2yO7f1C2UHvLZXrToUnifEvvpLxFI2SqdNnXjFk7FEfD-tsbhW_GXUxKgpU4MFnb1ADr2myrHpiKSvl43o39L1_JSHvy8fd1QK0y3fpC-q8nQ/s320/IMG_4775%20(4).JPG" width="320" /></a></div><br /></div><div>Such a "wreath cake" is a specialty for festive occasions in many parts of Scandinavia. Also here in Iceland you can often find it on cake buffets, especially at baptisms and confirmations. Actually, such a tower cake sometimes consists of 15 to 18 stacked cake rings.</div><div><br /></div><div>The cake is made of a lot of marzipan and sugar and is very tasty, but at least I can't eat much of it at once!</div><div><br /></div><div>I have now made only 1/3 of the original recipe and baked a small wreath cake with only 6 rings, as a dessert to our Easter meal. To a certain extent as an "Easter edition" with a small Easter egg on the cake for decoration. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbsH07kisRfwt5YVUqryUNGEETj0Oau_xu4RFSk8AsNo6ze3ujdhCSCs27nKgaO0cIwvnPufLw-zNYxvq-mvVfwyF2mOBbN3aOCH8ogPx_Ty0lKLsw7uy6DD6VtcOGsivmmrxBEObHjZwZpCc8IjwOnLnhDGL-NehCSQ05ix76q9KnUyfwagm8_KimA/s6000/IMG_4749%20(2).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbsH07kisRfwt5YVUqryUNGEETj0Oau_xu4RFSk8AsNo6ze3ujdhCSCs27nKgaO0cIwvnPufLw-zNYxvq-mvVfwyF2mOBbN3aOCH8ogPx_Ty0lKLsw7uy6DD6VtcOGsivmmrxBEObHjZwZpCc8IjwOnLnhDGL-NehCSQ05ix76q9KnUyfwagm8_KimA/s320/IMG_4749%20(2).JPG" width="320" /></a></div><br /></div><div><b>Ingredients for a cake with 15 - 18 wreaths</b></div><div><br /></div><div>1.5 kg raw marzipan</div><div>750 g white sugar</div><div>3 egg whites</div><div><br /></div><div>various chocolates for decorating</div><div><br /></div><div><br /></div><div><b>Preparation</b></div><div><br />Cut the marzipan into small pieces and mix with the sugar in a large mixing bowl with the blender.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41WfWPFoNt_Qc6HCTRivXrlADIzu9hNSlBQKZIDd0RVP6l2uk7xDAW9k8zyo-vYtm8MkpdpPGpcrvffB5hNvxBzJDaDu-A2waoS5Ml-6L8FpB6O7k8686MS2wuu11fWrq9Py6VBOrVzCVnbqe57YGA09Dfng1Mi9crRnJxKK9NuIEmoKRwyrDHP1M6g/s6000/IMG_4756%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41WfWPFoNt_Qc6HCTRivXrlADIzu9hNSlBQKZIDd0RVP6l2uk7xDAW9k8zyo-vYtm8MkpdpPGpcrvffB5hNvxBzJDaDu-A2waoS5Ml-6L8FpB6O7k8686MS2wuu11fWrq9Py6VBOrVzCVnbqe57YGA09Dfng1Mi9crRnJxKK9NuIEmoKRwyrDHP1M6g/s320/IMG_4756%20(2).JPG" width="320" /></a></div><br /><div>Beat the egg whites until stiff.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAQEHjlJfR4IX7WAxjUBoRl3_P4A4leRWFZnovWXzMqvktqrKstrRjfCXVfD1IsRd4gNfQ_mPzw90YZHg4bs0O6c7-C9IksQscwlOL5xnfa-pKZZAb5N5hMt6eDc0kIkgjG9BaD0v4OdgjQsnQ4TGt7arM9J7R4Im3hHWtoW7-ZuZZpSLbniW2IUWbw/s4751/IMG_4754%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3167" data-original-width="4751" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAQEHjlJfR4IX7WAxjUBoRl3_P4A4leRWFZnovWXzMqvktqrKstrRjfCXVfD1IsRd4gNfQ_mPzw90YZHg4bs0O6c7-C9IksQscwlOL5xnfa-pKZZAb5N5hMt6eDc0kIkgjG9BaD0v4OdgjQsnQ4TGt7arM9J7R4Im3hHWtoW7-ZuZZpSLbniW2IUWbw/s320/IMG_4754%20(2).JPG" width="320" /></a></div><br /><div>Fold them in portions under the marzipan-sugar mixture.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTG_Wvu2ggGZ-SwhMl7jPdjdCrnL1esx77wPNUebqC0XBxqqybQB1ojWvnUvxl1YlkF5jhTM_3nBnVKcOPtrUTEkhh8VejGiV4nCqcKT0e5cToBeKRRYff9fq_DUztI-YXLJz67BayPaG2xEp53okWjJAO1TK0Kjvi_aRu2mlhfRp-a4NHMLSm561srg/s6000/IMG_4757%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTG_Wvu2ggGZ-SwhMl7jPdjdCrnL1esx77wPNUebqC0XBxqqybQB1ojWvnUvxl1YlkF5jhTM_3nBnVKcOPtrUTEkhh8VejGiV4nCqcKT0e5cToBeKRRYff9fq_DUztI-YXLJz67BayPaG2xEp53okWjJAO1TK0Kjvi_aRu2mlhfRp-a4NHMLSm561srg/s320/IMG_4757%20(2).JPG" width="320" /></a></div><br /><div><div>Knead the dough thoroughly, then cover and refrigerate for at least four hours (preferably overnight).</div><div><br /></div><div>Preheat the oven to 400 °F (200 °C) upper/lower heat.</div><div><br /></div><div>Roll out the dough about 2/3 inch (resp. 1.5 cm) thick.</div><div><br /></div><div>Cut the dough into strips about 2/3 inch (resp. 2 cm) wide. The shortest strip should be about 4 inches (resp. 10 cm) long, the other stripes should each be 1 inch (3 cm) longer.</div><div><br /></div><div>Then form the strips into circles and bring with your hands into a shape as even as possible.</div><div><br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgX_9jD9DNBj2QquXp0z780fUYRL_Npoym7qHIZKTtFdNwW2pVTzFJyAcTMx6iPs1jG7CAylBGt1-KauecnOWCdaX38pI_WeZvsaOnmj_D4ZwPUNNnvo9ZVaGS82DbsdQdmjLIxj2EZqFKwMG8WA9_FbPhuoCTkVZJ2WrVKC_vL9Yu3eOw3LqObzDqw/s5529/IMG_4759%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5529" data-original-width="3686" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgX_9jD9DNBj2QquXp0z780fUYRL_Npoym7qHIZKTtFdNwW2pVTzFJyAcTMx6iPs1jG7CAylBGt1-KauecnOWCdaX38pI_WeZvsaOnmj_D4ZwPUNNnvo9ZVaGS82DbsdQdmjLIxj2EZqFKwMG8WA9_FbPhuoCTkVZJ2WrVKC_vL9Yu3eOw3LqObzDqw/s320/IMG_4759%20(2).JPG" width="213" /></a></div></div><div><br /></div><div>Place the differently sized wreaths on baking paper and bake in the preheated oven at 400 °F (200 °C) upper and lower heat for about 10 to 15 minutes - always keep an eye on the wreaths so that they do not get too dark.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDo-_fL5jGY2yYeK9L14yT1xgqyI7Z0t2lAQNbfxbmBrlGjetWUAApkUGjp7GTLO0-ru-1ByYG_o9qpg9tVQBiKmZjd3VfYnL5ZKcDqMmGwbZAlQg5mMJ6qz2t4L1lVBWPNPg7JZIFg8FlY2BY8izXgB13qUDh71Ko_pDjYE5Mefm0PtJB5P5y7cj9xA/s6000/IMG_4762%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDo-_fL5jGY2yYeK9L14yT1xgqyI7Z0t2lAQNbfxbmBrlGjetWUAApkUGjp7GTLO0-ru-1ByYG_o9qpg9tVQBiKmZjd3VfYnL5ZKcDqMmGwbZAlQg5mMJ6qz2t4L1lVBWPNPg7JZIFg8FlY2BY8izXgB13qUDh71Ko_pDjYE5Mefm0PtJB5P5y7cj9xA/s320/IMG_4762%20(2).JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpWYRKIvg8t_uzuBwtZLaPUzDsJVMB1IOSAW3TkwddSdyY5kATxRAlXoGxJChVXqN_FlRjuOTKHYg9jSjSbYbClIPjJ7mFbDPyerikZR1-wG3HNZYB2IqYt042s7Btmh_tTZlTFqrVtWUIDP667K9wjg82kC3PFpMc1DroSp5-ScksM9w3qsUKdmhIw/s6000/IMG_4768%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpWYRKIvg8t_uzuBwtZLaPUzDsJVMB1IOSAW3TkwddSdyY5kATxRAlXoGxJChVXqN_FlRjuOTKHYg9jSjSbYbClIPjJ7mFbDPyerikZR1-wG3HNZYB2IqYt042s7Btmh_tTZlTFqrVtWUIDP667K9wjg82kC3PFpMc1DroSp5-ScksM9w3qsUKdmhIw/s320/IMG_4768%20(2).JPG" width="320" /></a></div><div><br /></div><div>Remove the tray from the oven and let it cool well.</div><div><br /></div><div>Then decorate the cold wreaths as desired with melted chocolate or similar. With the decoration you can also let off steam to your heart's content. With coloful icings you can become creative.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5IeWdtWOjM_hR59GewkuYvpIjA_ngdFSjWWqtPoeO6Fpt_FV3nL4X-zLGL7o09dnFLC__FxS1L8-2d9LqvB5zuRheF8InzTrJDvfoq8psSyCWb0W6tbyz8ML_f8Wppf5S2htZzqR5FTpQvCy0jhc3V5BXOrJTURvRJbmHChsMx1Z_t2kESKJNdlqzg/s5482/IMG_4770%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3655" data-original-width="5482" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5IeWdtWOjM_hR59GewkuYvpIjA_ngdFSjWWqtPoeO6Fpt_FV3nL4X-zLGL7o09dnFLC__FxS1L8-2d9LqvB5zuRheF8InzTrJDvfoq8psSyCWb0W6tbyz8ML_f8Wppf5S2htZzqR5FTpQvCy0jhc3V5BXOrJTURvRJbmHChsMx1Z_t2kESKJNdlqzg/s320/IMG_4770%20(2).JPG" width="320" /></a></div><div><br /></div><div><div>Melt the chocolate in a water bath.</div><div><br /></div><div>Place the largest ring on a cake plate, decorate with the melted chocolate, place the next ring on top and gently press a little on the chocolate. Continue like this until the whole cake is built up.</div></div></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn2I55NjyrBs7tD5Eip5ANcaux5zBy31TBwBArY_nODDBEqptDQMv-H_rjwmdAWFW1i8jpK0dcB-WmkRLpfbn1vWPU_aez6p4bvw1wbypbBu4V12o6AziVsKXrXoBBo7YmX1GONdEoGWx0FTnSDJh4IBPNWjutMs4rmKrK70_9ziUT5JgJ0PJlkEsh1g/s3964/IMG_4772%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3964" data-original-width="3963" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn2I55NjyrBs7tD5Eip5ANcaux5zBy31TBwBArY_nODDBEqptDQMv-H_rjwmdAWFW1i8jpK0dcB-WmkRLpfbn1vWPU_aez6p4bvw1wbypbBu4V12o6AziVsKXrXoBBo7YmX1GONdEoGWx0FTnSDJh4IBPNWjutMs4rmKrK70_9ziUT5JgJ0PJlkEsh1g/s320/IMG_4772%20(2).JPG" width="320" /></a></div><br /></div>This was our "Easter Edition" before the cutting - we then took off the wreaths one by one and now eat our way from top to bottom.<br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcRib5z8R0J1GYnviWKPchnV8D5snsO1y-XhaVCOGcRwbuW8FYxjgotm6QHiBNIyPItxVg1McpSEX4mVTpenosJyAsjy_StXhdF62y8P-v1s-ttHECOyZT2zZu-BHTRjVVLMgIMxb3d4KfzY4zci4K2wwQNBF-nWEHlNxYCOm3v5lZovO5F0Y9KUmrw/s4624/IMG_20230409_180244%20(4).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3472" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcRib5z8R0J1GYnviWKPchnV8D5snsO1y-XhaVCOGcRwbuW8FYxjgotm6QHiBNIyPItxVg1McpSEX4mVTpenosJyAsjy_StXhdF62y8P-v1s-ttHECOyZT2zZu-BHTRjVVLMgIMxb3d4KfzY4zci4K2wwQNBF-nWEHlNxYCOm3v5lZovO5F0Y9KUmrw/w300-h400/IMG_20230409_180244%20(4).jpg" width="300" /></a></div><br /><div>Sometimes it's just fun to enjoy the good of two worlds - a small Icelandic wreath cake with German chocolate Easter eggs.</div><div><br /></div><div>Bon appetit! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtW6XMM4rgSSNVp488vMV8n2B-EHtkAwcygL17yjCqsp_VBM-wZkfGzi95mh5mMZF_aZYajkNg-9AFaexXuQLUUCRkjHdNH4He7zWgSys_GqbI3UQaszrP9-q_ohR5VRgJIkN9urcLNMp-gy8LwAspH17hzk6qn0R8THDOGsn2iImjQ09XyydbXKVSQ/s5054/IMG_4775%20(4).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2844" data-original-width="5054" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtW6XMM4rgSSNVp488vMV8n2B-EHtkAwcygL17yjCqsp_VBM-wZkfGzi95mh5mMZF_aZYajkNg-9AFaexXuQLUUCRkjHdNH4He7zWgSys_GqbI3UQaszrP9-q_ohR5VRgJIkN9urcLNMp-gy8LwAspH17hzk6qn0R8THDOGsn2iImjQ09XyydbXKVSQ/w400-h225/IMG_4775%20(4).JPG" width="400" /></a></div><br /><div><br /></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com2tag:blogger.com,1999:blog-4404247804193163049.post-3186126414106863192023-03-26T04:50:00.001-07:002023-04-11T05:09:10.711-07:00Vanille kaka<h3>Historical vanilla cake</h3><div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Q42J-lAW_pMj9DpJGM8hpDVcx_BznTZnMD0zZzDKCAYv0-0-vUPjsY_tug9UxegtUjBvQx_tfH60LKD5wLGCRc1BwNPGann7ntCp7A5gsUyUYBFKS5EPd1446eja5K8Wq5cClr80HqwsA_EtGZyJA4WAJuUx_KTcN8axVpOItg35S3btKDdEp9dWCQ/s6000/IMG_4725%20(4).JPG" style="clear: right; display: inline; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="3375" data-original-width="6000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Q42J-lAW_pMj9DpJGM8hpDVcx_BznTZnMD0zZzDKCAYv0-0-vUPjsY_tug9UxegtUjBvQx_tfH60LKD5wLGCRc1BwNPGann7ntCp7A5gsUyUYBFKS5EPd1446eja5K8Wq5cClr80HqwsA_EtGZyJA4WAJuUx_KTcN8axVpOItg35S3btKDdEp9dWCQ/s320/IMG_4725%20(4).JPG" width="320" /></a></p>This cake recipe comes from an old Icelandic cookbook from 1858 - so people have been eating the cake for at least 165 years in Iceland - a very historical cake! (That's why it's still called "vanille kaka", even if it would be more of a "vanillukaka" in today's Icelandic.) </div>
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<div>In addition, it's a strikingly simple recipe, with ingredients you can always have in stock: in-house - eggs, sugar, flour and a bit of vanilla for taste. </div>
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<div>According to the cookbook, the recipe should yield 10 servings - for this you should use a pound of sugar, a pound of flour and actually 20 eggs and then bake the dough as a sheet cake. Somehow that was too much for me - so I only prepared half the dough here and baked the cake in a smaller baking pan (about 15 x 10 inches resp. 40 x 25 cm). The six of us ate it with coffee – only a little bit is left over.</div>
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<div>By the way, all six sample eaters unanimously recommend serving the cake with whipped cream and maybe some fresh fruit. </div>
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<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnMLwcXrdUSiW5denCyCLOBMRYwEgCqKMaKJPITd1d2Kg1s9e4m5hWIhwnsjkKhBjsgmPwRVXqBlEK67Nv5Ls4jVjZEnSzm0cCiFk6b6GjgeIxJT4ZbeK3mdGEOq8mByqr-NApSBVMNNce30wTRacJqLXNPWVOFo3H9wry0Y6d9L-T0dc6NiXDYqYXWA/s4474/IMG_4711%20(3).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3196" data-original-width="4474" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnMLwcXrdUSiW5denCyCLOBMRYwEgCqKMaKJPITd1d2Kg1s9e4m5hWIhwnsjkKhBjsgmPwRVXqBlEK67Nv5Ls4jVjZEnSzm0cCiFk6b6GjgeIxJT4ZbeK3mdGEOq8mByqr-NApSBVMNNce30wTRacJqLXNPWVOFo3H9wry0Y6d9L-T0dc6NiXDYqYXWA/s320/IMG_4711%20(3).JPG" width="320" /></a></div><br /></div><div><b>Ingredients</b></div><br /><div>10 eggs</div><div>250 g white sugar</div><div>120 g potato flour</div><div>120 g wheat flour</div><div>1 tsp ground vanilla </div>
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<div><b>Preparation</b></div>
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<div>Preheat the oven to 350 °F (180 °C) upper/lower heat. </div>
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<div>Separate the eggs. </div>
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<div>In a large bowl, beat the yolks with the sugar thoroughly until frothy. </div>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmeG50BafaCBHiXM0Q7cPX-OvRfk51BndkFPfbU5TuLViSqQibaQBcP6O6Bx9iTR9yebodPCzeWn4rFTe2Aze4lVVKGbByapx145sT1_-VLWi2AlZaLWjiU1O5Qm92dY7mYh65c9X2lxG8dHJvHm79C5F_PRs7B0qOl-SLqXIO6uB5xZimVc2uU_GBHA/s5812/IMG_4714%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3874" data-original-width="5812" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmeG50BafaCBHiXM0Q7cPX-OvRfk51BndkFPfbU5TuLViSqQibaQBcP6O6Bx9iTR9yebodPCzeWn4rFTe2Aze4lVVKGbByapx145sT1_-VLWi2AlZaLWjiU1O5Qm92dY7mYh65c9X2lxG8dHJvHm79C5F_PRs7B0qOl-SLqXIO6uB5xZimVc2uU_GBHA/s320/IMG_4714%20(2).JPG" width="320" /></a></div>
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<div>Add the potato flour, wheat flour and ground vanilla and mix well.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUcrof5vvUOJLbrx4qfWE9BcRFOs8HM3f26dJKiq7jfu5TN0JtFABOi-9AStW0Bkrjgc-u5hDhIrrcziqJPiQrJBsP3E280ZTPEtI3wbHtJPGKOZ-j-DNQvYmkJwS304MVKyPq7Y96Bm1iaa-zoFrq2TcuJROB44ap6zFtxd2pFJJkJN75YrEz7105-w/s5999/IMG_4717%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3374" data-original-width="5999" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUcrof5vvUOJLbrx4qfWE9BcRFOs8HM3f26dJKiq7jfu5TN0JtFABOi-9AStW0Bkrjgc-u5hDhIrrcziqJPiQrJBsP3E280ZTPEtI3wbHtJPGKOZ-j-DNQvYmkJwS304MVKyPq7Y96Bm1iaa-zoFrq2TcuJROB44ap6zFtxd2pFJJkJN75YrEz7105-w/s320/IMG_4717%20(2).JPG" width="320" /></a></div><br /><div>Beat the egg whites in a high mixing cup until stiff and fold under the dough. </div>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18U3iNv9uqeAv1mLiOigRWL8x6g4ZW9EDyB5-5qUAoz0axDMGA-iGZtvhBTSQtrtVyCf6ptvfvD_RFtEqsNCFRUNtI4bfH6u7SZ1-sPZQ5s5DVgIkqZhtz-Znu6gmLhv8gLNTe96zCXBUjV3BDc4ykwaLLitHwKgy95J468DaaJGUfUdYy-WIaUJ2wg/s5696/IMG_4712%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3798" data-original-width="5696" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18U3iNv9uqeAv1mLiOigRWL8x6g4ZW9EDyB5-5qUAoz0axDMGA-iGZtvhBTSQtrtVyCf6ptvfvD_RFtEqsNCFRUNtI4bfH6u7SZ1-sPZQ5s5DVgIkqZhtz-Znu6gmLhv8gLNTe96zCXBUjV3BDc4ykwaLLitHwKgy95J468DaaJGUfUdYy-WIaUJ2wg/s320/IMG_4712%20(2).JPG" width="320" /></a></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6Umgqhx-16OaXLNl9H7xNTOqN-4AH6KbPGP_R6PJ-GpgUe1Jtp96A02WGC8rabz7fUGx5_G4j7LUk2XMalxAUj2B7Xi5AFSDL9qpCtUowgA3NO5o_xI_58OlvU24I497DTT1wVPglynEiwrFh-fcw_t_hvIXpmJNlYd-uutA1gzHMBq-adrHRX8KkQ/s6000/IMG_4720%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6Umgqhx-16OaXLNl9H7xNTOqN-4AH6KbPGP_R6PJ-GpgUe1Jtp96A02WGC8rabz7fUGx5_G4j7LUk2XMalxAUj2B7Xi5AFSDL9qpCtUowgA3NO5o_xI_58OlvU24I497DTT1wVPglynEiwrFh-fcw_t_hvIXpmJNlYd-uutA1gzHMBq-adrHRX8KkQ/s320/IMG_4720%20(2).JPG" width="320" /></a></div></div>
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<div>Then place the dough in a box tin greased or lined with baking paper (approx. 15 x 10 inches resp. 40 x 25 cm).</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0WCSp3BhGQdB7cYNyMW_De-gP2O6qhvVsYUYTlKarVb7sm2PDPltjU3MUzVuuhU2YP1Eg0UyoapV5gpGNEPP3SFb4tw-TYMhoV3Wcnb1E2P5IAsiv8YyhkCrBQ11q3l9nb6IA5e3ek_oFmCeLUOpPrSk74RguLydLlHqGP2KHx_-Ar7LqVvh0MUyvQ/s6000/IMG_4722%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0WCSp3BhGQdB7cYNyMW_De-gP2O6qhvVsYUYTlKarVb7sm2PDPltjU3MUzVuuhU2YP1Eg0UyoapV5gpGNEPP3SFb4tw-TYMhoV3Wcnb1E2P5IAsiv8YyhkCrBQ11q3l9nb6IA5e3ek_oFmCeLUOpPrSk74RguLydLlHqGP2KHx_-Ar7LqVvh0MUyvQ/s320/IMG_4722%20(2).JPG" width="213" /></a></div>
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<div>Bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 35 minutes until the top has turned golden brown. Toothpick test!</div>
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<div>Then serve the cake with fresh whipped cream.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFx-uArAVqR2boNvK4xEl5yy-kpBvEfoTecTLTsZoFnmQ4rqYIlpVseGc7sjyiGiN-seyrdcalC5isNwrv6nBeZKHOe03gTmkN3mqiaUjoxjLIOsJlBG-UGuDE23GGB3xe_nQqlit0e9He3YUp-O1DaLKgzrG0hrNZuUE82V-kocDznATVIy-Gb9a3Q/s6000/IMG_4725%20(4).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3375" data-original-width="6000" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFx-uArAVqR2boNvK4xEl5yy-kpBvEfoTecTLTsZoFnmQ4rqYIlpVseGc7sjyiGiN-seyrdcalC5isNwrv6nBeZKHOe03gTmkN3mqiaUjoxjLIOsJlBG-UGuDE23GGB3xe_nQqlit0e9He3YUp-O1DaLKgzrG0hrNZuUE82V-kocDznATVIy-Gb9a3Q/w400-h225/IMG_4725%20(4).JPG" width="400" /></a></div><br /><div><br /></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com1tag:blogger.com,1999:blog-4404247804193163049.post-15425162337551491762023-03-10T07:15:00.001-08:002023-04-11T07:20:58.981-07:00Blómkálssúpa<h3 style="text-align: left;">Cauliflower soup</h3><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgRfCcZwJbAEA4wR_al1iaIOeY2y_DQlbFdNQijtlJZAXPcZHGP7Eyhg7LHkoEqjBpS15Qsk_SbKUOzBsllpMjrHLvPxFgRN_7uemeBnziJ8rdt3DQ538aBQblGIgU5ZwKQWfOxh9LRJvEDWyIgxlDAUnyUCFJyqUDW7Hdq_bV2TTAlaGveo25xedaA/s5999/IMG_4706%20(3).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3375" data-original-width="5999" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgRfCcZwJbAEA4wR_al1iaIOeY2y_DQlbFdNQijtlJZAXPcZHGP7Eyhg7LHkoEqjBpS15Qsk_SbKUOzBsllpMjrHLvPxFgRN_7uemeBnziJ8rdt3DQ538aBQblGIgU5ZwKQWfOxh9LRJvEDWyIgxlDAUnyUCFJyqUDW7Hdq_bV2TTAlaGveo25xedaA/s320/IMG_4706%20(3).JPG" width="320" /></a></div><br /></div><div>Maybe, in the Lenting season you prefer something vegetarian. Then this soup might be interesting for you. </div><div><br /></div><div><br /></div><div><b>Ingredients for 4 - 6 people</b></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCiiczfdZ-xM4UdkXCGUJnobLiJV4P52lRzMd7kMxJ-Xbu1GL-BOhVCruYpxuHcpE5pO6lluIwk1RAusptQDdr6_8gJPRx_xbPKNMh-5Cn0WvRNAqt0cifskscDJq-631x1nWvxtfJt-bixsAUvp0yW0sHXEZ0qYBqxmBmLAN63Ogyp5jamSbfh0F-Q/s6000/IMG_4668%20(2).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3375" data-original-width="6000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCiiczfdZ-xM4UdkXCGUJnobLiJV4P52lRzMd7kMxJ-Xbu1GL-BOhVCruYpxuHcpE5pO6lluIwk1RAusptQDdr6_8gJPRx_xbPKNMh-5Cn0WvRNAqt0cifskscDJq-631x1nWvxtfJt-bixsAUvp0yW0sHXEZ0qYBqxmBmLAN63Ogyp5jamSbfh0F-Q/s320/IMG_4668%20(2).JPG" width="320" /></a></div><div>2 small heads of cauliflower</div><div>2 l water</div><div>120 g butter</div><div>4 Tbsp flour</div><div>2 egg yolks</div><div>250 ml whipping cream</div><div>2 tsp vegetable broth powder</div><div>1 pinch of coarse sea salt</div><div>1 pinch of black pepper</div></div><div><br /></div><div><b><br /></b></div><div><b>Preparation </b></div><div><br /></div><div>Clean the cauliflower heads, wash and remove the stalk. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_bshVCa83z5erBs88ML4qDvQEnLr0UeLbL5GHVRDuSMaxuDqt_h2rVlcaRzmR7sq-XuxXHNmnre5Q14bi-gga4fJ_twgxuTahskcEP0ZQNqk6t7kkGsaMvonrpm5m2k2qyLiI8clAtVu3qHuggB14MbKOmrfJbWZTnDjruUynRWer5yjYZjv5Oz9_A/s5825/IMG_4670%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3883" data-original-width="5825" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_bshVCa83z5erBs88ML4qDvQEnLr0UeLbL5GHVRDuSMaxuDqt_h2rVlcaRzmR7sq-XuxXHNmnre5Q14bi-gga4fJ_twgxuTahskcEP0ZQNqk6t7kkGsaMvonrpm5m2k2qyLiI8clAtVu3qHuggB14MbKOmrfJbWZTnDjruUynRWer5yjYZjv5Oz9_A/s320/IMG_4670%20(2).JPG" width="320" /></a></div><br /><div>Cook the cauliflower florets in water for about 30 minutes until everything is nice and soft.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNxKyoXUh2AdhmFqc0liUVspkjzKVGBW4c_dTHGcMrIjbdaGNvvrYd7SRIxYzyUgO2JoRefKJwGcHHxSB2Rztk24dTS4QSH8LvSFPt74HQf4VDjyPBuyQ-OfkdFqlzHwbG5lAXimhy4Ys-zFGE8NPDQEajtKYjK8ZIxwCkagtOCXnDQEkiHgsJg6hLA/s6000/IMG_4672%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNxKyoXUh2AdhmFqc0liUVspkjzKVGBW4c_dTHGcMrIjbdaGNvvrYd7SRIxYzyUgO2JoRefKJwGcHHxSB2Rztk24dTS4QSH8LvSFPt74HQf4VDjyPBuyQ-OfkdFqlzHwbG5lAXimhy4Ys-zFGE8NPDQEajtKYjK8ZIxwCkagtOCXnDQEkiHgsJg6hLA/s320/IMG_4672%20(2).JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlFje9Ypm25OcNZlb3DUTZ43rwkbHbEgWITp4asIcN4pCxaP49H1xQD-34iGeC3Fxbpt54xXqu8iJ1y91eBZD_2TNs6e8jdegzeaKVshxramzl5GYsfNGp9A7WD7wcjRKMTYX7l-1s96YaQBUL2FCt0iiG9olrnStBgPenlw3bdiB09E6sN94aWwuPIg/s6000/IMG_4674%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlFje9Ypm25OcNZlb3DUTZ43rwkbHbEgWITp4asIcN4pCxaP49H1xQD-34iGeC3Fxbpt54xXqu8iJ1y91eBZD_2TNs6e8jdegzeaKVshxramzl5GYsfNGp9A7WD7wcjRKMTYX7l-1s96YaQBUL2FCt0iiG9olrnStBgPenlw3bdiB09E6sN94aWwuPIg/s320/IMG_4674%20(2).JPG" width="320" /></a></div><br /><div>Then drain the water, catch it (still needed for the soup!) and puree the cauliflower with a blender.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcllBO9Y_VDD5Dnu2kFh2f8CYEjrJo9uNe1rX5rbuZNIx03IWrysTPIyXgXkJQjLKMtPY20wmn0RX3zxSyl_oIMPgQzgVkOlQvXO_mbSs3j1Fgk2uqPAXQOyORjuebchOnl5az5MtVJXtlaU9fAgN1jLhjYRN5Onqy9BvgIOHU-QsxAwRWf0-CImS6Q/s6000/IMG_4680%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcllBO9Y_VDD5Dnu2kFh2f8CYEjrJo9uNe1rX5rbuZNIx03IWrysTPIyXgXkJQjLKMtPY20wmn0RX3zxSyl_oIMPgQzgVkOlQvXO_mbSs3j1Fgk2uqPAXQOyORjuebchOnl5az5MtVJXtlaU9fAgN1jLhjYRN5Onqy9BvgIOHU-QsxAwRWf0-CImS6Q/s320/IMG_4680%20(2).JPG" width="213" /></a></div><br /><div>In a small saucepan, melt the butter and stir in the flour.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGshRX4eDgPQ3hfnVzJRT6gCSVrBFlwTpfvIhiirtgTe1KABYE0wOi5gDYEIpMScgtgTIsWxTkPoKJtz8R7smhngAZVMBlDl7qvDSKDO_IP41tZgtixEVROM3IHa3CxaRpiNxNZ3ZEOvN_Gv_a8nPt-Nn624tBwhZBt_-jyhAdH2_G0--g2sm9RbRmew/s6000/IMG_4681%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGshRX4eDgPQ3hfnVzJRT6gCSVrBFlwTpfvIhiirtgTe1KABYE0wOi5gDYEIpMScgtgTIsWxTkPoKJtz8R7smhngAZVMBlDl7qvDSKDO_IP41tZgtixEVROM3IHa3CxaRpiNxNZ3ZEOvN_Gv_a8nPt-Nn624tBwhZBt_-jyhAdH2_G0--g2sm9RbRmew/s320/IMG_4681%20(2).JPG" width="320" /></a></div><br /><div>Add the cauliflower water in portions and stir until a nice consistency is achieved. (I used about 1 l of cauliflower water.) Season with a little vegetable broth powder, salt and pepper.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXNOE47JfSXNUsTjxSHh28uXP34klOxvfWzQhvF1QJ2OLB655VERSLzKQf9LZ_kWUBmCXZycljxQmP20nG5OHi5_fkjGo4sa2tNTIltLV6cak7WXzoC9GwCrFIH6bO1Kce_zJ_Ho7Gd7O52tlGYbwW1E4yuqptD4gweCJEGml1WgOowviuM3_WCOY0YQ/s6000/IMG_4687%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXNOE47JfSXNUsTjxSHh28uXP34klOxvfWzQhvF1QJ2OLB655VERSLzKQf9LZ_kWUBmCXZycljxQmP20nG5OHi5_fkjGo4sa2tNTIltLV6cak7WXzoC9GwCrFIH6bO1Kce_zJ_Ho7Gd7O52tlGYbwW1E4yuqptD4gweCJEGml1WgOowviuM3_WCOY0YQ/s320/IMG_4687%20(2).JPG" width="320" /></a></div><br /><div>Put the egg yolks in a bowl and mix thoroughly with 50 ml whipping cream and 50 ml of the soup.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qx_pHdssO-SRRJnhzZYclppQV5AKjwXFtN_-u5XJvw0psHAqvosxhYM6BK9z3QwQRkAevVmWW5Tvq7QqOTdBA8QbBv-qwmTiBmS1dropKhENZI8AKhTs9ycBwUauDW_MlKwT3q5TwZokhIRdeFMvYRURFbie7W1-S9fnv2dLQ7SNDUZ_HUfkDs4CJQ/s5931/IMG_4695%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3954" data-original-width="5931" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qx_pHdssO-SRRJnhzZYclppQV5AKjwXFtN_-u5XJvw0psHAqvosxhYM6BK9z3QwQRkAevVmWW5Tvq7QqOTdBA8QbBv-qwmTiBmS1dropKhENZI8AKhTs9ycBwUauDW_MlKwT3q5TwZokhIRdeFMvYRURFbie7W1-S9fnv2dLQ7SNDUZ_HUfkDs4CJQ/s320/IMG_4695%20(2).JPG" width="320" /></a></div><br /></div><div>Add the soup, the egg yolk mixture and the remaining cream to the pot with the pureed cauliflower and mix over very low heat. Season with salt and pepper to taste.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rKesvdgdNskw8BdAV08CWfdEjctZgR78v1ANuUT1jTmw5-wwyAmj5mSypE9a0X0TmHPbedcVmO3V4Ipei6XAwTlkUYbywsplc5fK224bGeuaEp4c5kvDKD1BI4I_PHHtSCGMbmyvzV-rbu8iMUJVRUIP15RCUShF3VTLpl-nJGPfOl_NXt3yPpXDzw/s6000/IMG_4700%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rKesvdgdNskw8BdAV08CWfdEjctZgR78v1ANuUT1jTmw5-wwyAmj5mSypE9a0X0TmHPbedcVmO3V4Ipei6XAwTlkUYbywsplc5fK224bGeuaEp4c5kvDKD1BI4I_PHHtSCGMbmyvzV-rbu8iMUJVRUIP15RCUShF3VTLpl-nJGPfOl_NXt3yPpXDzw/s320/IMG_4700%20(2).JPG" width="320" /></a></div></div><div><br /></div><div>Then serve the cauliflower soup with bread and butter, herb butter baguette or similar.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoa-WgztUOTSRONYo1xkKqLwj_Md6dsvJADCs6yiuJvv4w2jzeywl0fvNJL-mWkEgHSRTNStcAg2kTE1Q41tobX8I51E95b36LS2OYedKaeKL8QwsvmQgg8H46qHa8uOOs4IUxZHZPcd0gysi_vHRQH9LSbP4aWsl5fp-_Q2fIvYWtFRrGJRMl-G0ow/s5999/IMG_4706%20(3).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3375" data-original-width="5999" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoa-WgztUOTSRONYo1xkKqLwj_Md6dsvJADCs6yiuJvv4w2jzeywl0fvNJL-mWkEgHSRTNStcAg2kTE1Q41tobX8I51E95b36LS2OYedKaeKL8QwsvmQgg8H46qHa8uOOs4IUxZHZPcd0gysi_vHRQH9LSbP4aWsl5fp-_Q2fIvYWtFRrGJRMl-G0ow/w400-h225/IMG_4706%20(3).JPG" width="400" /></a></div><br /><div><br /></div><div><br /></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com1tag:blogger.com,1999:blog-4404247804193163049.post-41902809695326000232023-02-12T05:34:00.001-08:002023-04-11T05:42:11.624-07:00Skyrtrufflur<h3><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOA0vQMMrM5k8Y1KtCEGrsC6lwvS8tjzixmLjZZZVdjeYRI8Y4D50n8OnKbqyJfQy2kAQicIW1_f_bWfpNC2r4kEZhw3o1lAI0C4Hm0PJe1MxGgzmSsiGrU5WjX0XaJndVlEk9ErJ20tQLcooHUdpWXjP4uTDyH7WMjCfVuwZy-Ajn4478ODkRAzGtYw/s5943/IMG_4602%20(2).JPG" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="3343" data-original-width="5943" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOA0vQMMrM5k8Y1KtCEGrsC6lwvS8tjzixmLjZZZVdjeYRI8Y4D50n8OnKbqyJfQy2kAQicIW1_f_bWfpNC2r4kEZhw3o1lAI0C4Hm0PJe1MxGgzmSsiGrU5WjX0XaJndVlEk9ErJ20tQLcooHUdpWXjP4uTDyH7WMjCfVuwZy-Ajn4478ODkRAzGtYw/s320/IMG_4602%20(2).JPG" width="320" /></a>Skyr Truffles</p></h3><div>If you want to quickly prepare a little culinary surprise for a chocolate lover, you can prepare these skyr chocolate truffles - very uncomplicated, fast and tasting intensely chocolatey!</div><div><br /></div><div>By the way, you can also vary this recipe according to your taste and, for example, replace the nut-nougat-spread by peanut butter or similar. Mayby, not really Icelandic, but certainly it tastes delicious, too! </div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGJWxbFpyigA1fRlzfHxmqFWOUzG76L-ary_0K9mBidxo8h1odC3J5U2TEvzHrkUBRnIKayn57IEBN1SNj6wQfWMHYJLWGaJUe6HSNYbUOsZXfZpbC41Kz3iTRD_-772b9khdB2R0DECU39IgYVKMyLgn6H5piGtGzfVzoAQCxMSsfSC3RNQgS4Ywgw/s5597/IMG_4568%20(2).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3731" data-original-width="5597" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGJWxbFpyigA1fRlzfHxmqFWOUzG76L-ary_0K9mBidxo8h1odC3J5U2TEvzHrkUBRnIKayn57IEBN1SNj6wQfWMHYJLWGaJUe6HSNYbUOsZXfZpbC41Kz3iTRD_-772b9khdB2R0DECU39IgYVKMyLgn6H5piGtGzfVzoAQCxMSsfSC3RNQgS4Ywgw/s320/IMG_4568%20(2).JPG" width="320" /></a></div><b>Ingredients</b></div><br /><div><div>100 g dark chocolate</div><div>1 Tbsp nut-nougat-spread</div><div>100 ml vanilla skyr</div><div>1 pinch of ground vanilla</div><div>1 Tbsp baking cocoa</div></div><div><b><br /></b></div><div><b><br /></b></div><div><b>Preparation</b></div><div><br /></div><div>Slowly melt the chocolate in a water bath. </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia32EAIHwzne1Mfg3zr9HWlPtrjJo5Ql0PrWVfAq2kx5zpLYAVqrD3F9UXg7ZKM3SrdEgW2v_cNwyKIIjvTAZbLoCMjR3iqPWOP52OuNJHpa3Eakl_wt5zAa0hmUXk6RPq8gnobR2ZiJYtoLrAKx8zqnA6OYqTc8vkmFNbniuzpdxDJOWyLi2hBkv0kQ/s6000/IMG_4572%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia32EAIHwzne1Mfg3zr9HWlPtrjJo5Ql0PrWVfAq2kx5zpLYAVqrD3F9UXg7ZKM3SrdEgW2v_cNwyKIIjvTAZbLoCMjR3iqPWOP52OuNJHpa3Eakl_wt5zAa0hmUXk6RPq8gnobR2ZiJYtoLrAKx8zqnA6OYqTc8vkmFNbniuzpdxDJOWyLi2hBkv0kQ/s320/IMG_4572%20(2).JPG" width="320" /></a></div></div><div><br /></div><div>Put the hazelnut and nougat spread in the melted hot chocolate, wait about a minute and then mix well. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZVo0PMaDaeYEG2uVegnsWHNfwRHuihpFFElSQe-5KagcfnSs9Jk5mz-kReFoQYqQBhpr_ZdE03y-MxwsO3JHQ38GC5Ut2gBpFMrpmibhiDdrtrp9jUkJGP-BQMNRh6Z5IUfKQH6MOgRhEfjzcJSpM7a9BvOR2gHmL0jai9f5srnD6Xi0IdUGB4Q4iBQ/s3974/IMG_4575%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2650" data-original-width="3974" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZVo0PMaDaeYEG2uVegnsWHNfwRHuihpFFElSQe-5KagcfnSs9Jk5mz-kReFoQYqQBhpr_ZdE03y-MxwsO3JHQ38GC5Ut2gBpFMrpmibhiDdrtrp9jUkJGP-BQMNRh6Z5IUfKQH6MOgRhEfjzcJSpM7a9BvOR2gHmL0jai9f5srnD6Xi0IdUGB4Q4iBQ/s320/IMG_4575%20(2).JPG" width="320" /></a></div><br /><div>Put the vanilla skyr in a bowl, add the chocolate mixture and the ground vanilla and mix thoroughly.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjGBi7ohc40s3r76MTD1g0xv175Fe5O6mQuxTS_P7bLxlyRL4nDlYR-lbBao-d0IbOku3V3doqopAm4LUMi0PKwWolvjhahGdHtLlXaaeyW53VUvVN3heqYfHYHqNgfSyvG6DFmwFUO1cIJZAJtH_NKSRARtocYTsm2fPcjzAXK2tsVVM9w6rLnqF7g/s5131/IMG_4579%20(3).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3421" data-original-width="5131" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjGBi7ohc40s3r76MTD1g0xv175Fe5O6mQuxTS_P7bLxlyRL4nDlYR-lbBao-d0IbOku3V3doqopAm4LUMi0PKwWolvjhahGdHtLlXaaeyW53VUvVN3heqYfHYHqNgfSyvG6DFmwFUO1cIJZAJtH_NKSRARtocYTsm2fPcjzAXK2tsVVM9w6rLnqF7g/s320/IMG_4579%20(3).JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEite5Bjfwf_PJH2gOWtSnm-hMX-l5VtXK2rYe8zejROsAuHnkaNSs2aLo8OovMItKwVei-Oj_jTjOeOG9JuWKu0STnZRDK2u0dJYS7gRdidctgu1ApFxDIqvWH8NjgY1-8zeTIBQ_ZveR4T7TOFIwy6kpv8ffJGUVfs3sbLJkVEYlUB2jA6PubLXRac-Q/s6000/IMG_4581%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEite5Bjfwf_PJH2gOWtSnm-hMX-l5VtXK2rYe8zejROsAuHnkaNSs2aLo8OovMItKwVei-Oj_jTjOeOG9JuWKu0STnZRDK2u0dJYS7gRdidctgu1ApFxDIqvWH8NjgY1-8zeTIBQ_ZveR4T7TOFIwy6kpv8ffJGUVfs3sbLJkVEYlUB2jA6PubLXRac-Q/s320/IMG_4581%20(2).JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>To cool, place in the refrigerator for about half an hour.</div><div><br /></div><div>From the cold mass, form small balls with a teaspoon and roll them in the cocoa powder.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd3sW2QnjTrURpXvvMPMeJvl5TBzI6hbDwKDoS99pTdx0wPQWav08WJL_nqeWTklgjhGuWNOUINaMujeZUj6skFc-9OpzXE62BuXVExdKKast7bBZ5mFRV70AGEIkJIEPz5nC_cxl4PtD2NlKsJxAhfrIZj3NrOCMOKPCMnVae5wgfv01rUKVktNhAZA/s5764/IMG_4585%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3843" data-original-width="5764" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd3sW2QnjTrURpXvvMPMeJvl5TBzI6hbDwKDoS99pTdx0wPQWav08WJL_nqeWTklgjhGuWNOUINaMujeZUj6skFc-9OpzXE62BuXVExdKKast7bBZ5mFRV70AGEIkJIEPz5nC_cxl4PtD2NlKsJxAhfrIZj3NrOCMOKPCMnVae5wgfv01rUKVktNhAZA/s320/IMG_4585%20(2).JPG" width="320" /></a></div><div><br /></div>The recipe be sufficient for about 14 to 15 skyr truffles. <div><br /></div><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-9KGwrpfcAnGndcxZCcHyf2_u7m5BuVsUCNxKvGo-CCdOTkMs4DcD_8JhlaDzaHGzWtQ_uJtmRfrYzy25KGIYJtICEtWQHiyg_Ii-UVvLLSpO5IQ8CZ3zARmDm0zbBzbb_oIPrOJWFD_3gSCo_6PEEtw0-xItCsIsztODtpJ08wErzIfJ2DrVIxdqw/s5511/IMG_4598%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5511" data-original-width="3675" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-9KGwrpfcAnGndcxZCcHyf2_u7m5BuVsUCNxKvGo-CCdOTkMs4DcD_8JhlaDzaHGzWtQ_uJtmRfrYzy25KGIYJtICEtWQHiyg_Ii-UVvLLSpO5IQ8CZ3zARmDm0zbBzbb_oIPrOJWFD_3gSCo_6PEEtw0-xItCsIsztODtpJ08wErzIfJ2DrVIxdqw/w266-h400/IMG_4598%20(2).JPG" width="266" /></a></div><div><br /></div>In a closed box, the skyr truffles keep in the fridge for several days - if you have not already eaten them on the first day! </div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4ZsL_Ni0ebrnO7m34J8lIHYUVmAQwNcN7XJwH60u592oMqTj7GNSJvCfD1ebVEm5OYpIXWNawbKj42hcXVp0718iqcblfQ-fCi9tRH7kBSKZd4s44fEl0dn3VJ4eDFLoS2UmEJzIpFC9NOiumBVh6ijed11mHfo8EC0SUT1PK1ie9E1464retS2OvA/s5332/IMG_4592%20(3).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2999" data-original-width="5332" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4ZsL_Ni0ebrnO7m34J8lIHYUVmAQwNcN7XJwH60u592oMqTj7GNSJvCfD1ebVEm5OYpIXWNawbKj42hcXVp0718iqcblfQ-fCi9tRH7kBSKZd4s44fEl0dn3VJ4eDFLoS2UmEJzIpFC9NOiumBVh6ijed11mHfo8EC0SUT1PK1ie9E1464retS2OvA/w400-h225/IMG_4592%20(3).JPG" width="400" /></a></div><br /><div><br /></div><div><br /></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com1tag:blogger.com,1999:blog-4404247804193163049.post-78078734658636088432023-01-31T03:23:00.000-08:002023-04-10T03:23:42.551-07:00Messinn á Selfossi<h3 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhB9sZ7q2PEwLqL2oVuxo_BIgirl92dlZ7Fi47oiHmX3xgJHhJdQKtuArFRj6S3ei8nKj-5JosVIGtY0LqFU5YMR7eBwk106msDShQrgNUXAqw-EOOyYKTEItlqBHNKEqaN7yDgGOccn8UJAqc5ODlX7KLUjA_mOrtwy-I7K4zJONdNgUsjghBe1xwQ/s6000/IMG_3540%20(3).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3375" data-original-width="6000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhB9sZ7q2PEwLqL2oVuxo_BIgirl92dlZ7Fi47oiHmX3xgJHhJdQKtuArFRj6S3ei8nKj-5JosVIGtY0LqFU5YMR7eBwk106msDShQrgNUXAqw-EOOyYKTEItlqBHNKEqaN7yDgGOccn8UJAqc5ODlX7KLUjA_mOrtwy-I7K4zJONdNgUsjghBe1xwQ/s320/IMG_3540%20(3).JPG" width="320" /></a></div>The restaurant "Messinn" in Selfoss</h3><div><br /><i><a href="#Hinweis">May contain traces of advertisement.*</a></i><br /><br /></div><div><div>In Selfoss, a small town in southern Iceland about 50 km from Reykjavík, the "new city center" was opened in summer 2021. Historic buildings from all over Iceland are being rebuilt in Selfoss, creating a lively city centre with shops, restaurants and pubs, a food hall and apartments on the upper floors. Also a cinema is planned. 13 houses of the first construction phase have now been successfully completed. In my opinion, the result is really nice and I like to be in the "new city center" (after all, our cottage is nearby and we are regularly in Selfoss).</div><div><br /></div>In the summer of 2022, the fish restaurant "Messinn" has been opened in one of these "new old houses".</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsjC8Jv9GdkQZlygFccWOYFlen_DpA-p7s6Lc05jfNrJROk52XsZ4QwiHJWC6nCAWkSnxgS8CQOWzH_Xed5fVG1boYVG8_dIMu8zeBBjuLj1weLV_4mGFGL1yTpPS8eEsxyDyMCkew6dtX4YltRDKEd314jFqMkMq77RIcgeyb_yQ-mcMT-W1jYcIt8w/s6000/IMG_3586%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3375" data-original-width="6000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsjC8Jv9GdkQZlygFccWOYFlen_DpA-p7s6Lc05jfNrJROk52XsZ4QwiHJWC6nCAWkSnxgS8CQOWzH_Xed5fVG1boYVG8_dIMu8zeBBjuLj1weLV_4mGFGL1yTpPS8eEsxyDyMCkew6dtX4YltRDKEd314jFqMkMq77RIcgeyb_yQ-mcMT-W1jYcIt8w/s320/IMG_3586%20(2).JPG" width="320" /></a></div><div><br /></div><div><div>End of October, we had an invitation to eat at the restaurant and try it - and we're really delighted with both the food and the atmosphere.</div><div><br /></div><div>We were there on a Friday for lunch. In the restaurant it was very cozy. Apart from us, there were mainly Icelanders in the restaurant. Some people came in work clothes, alone or in small groups, obviously during their lunch break. Some were older couples or even whole families who enjoyed their lunch here.</div><div><br /></div><div>The name "Messinn" means "the mess", i.e. the dining room on a ship. The name of the restaurant is also implemented very consistently in the interior design, lovingly down to the last detail. We were thrilled by the benches in the bunks on the wall, the ropes as an optical room divider or the dangling glass fishing floats.</div></div></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeZUGPtKi9X0raCEHgHFfm25rTuXfy2VwPrH_9UiI5_S92fadb2RETvrz3J7a5aCIPkwUN7AqlwPJRZd_cELYuG1JNGG0ty1liAeVp4PpwxKMrd-szk73bLb3nXD_byZiRiPBbZQMNhBT-Nw20Xgzksz_P4vfJHvfLPhvODV25xNA-Z1dSsCx-FrDgLg/s8607/Innenraum%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="8607" data-original-width="8607" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeZUGPtKi9X0raCEHgHFfm25rTuXfy2VwPrH_9UiI5_S92fadb2RETvrz3J7a5aCIPkwUN7AqlwPJRZd_cELYuG1JNGG0ty1liAeVp4PpwxKMrd-szk73bLb3nXD_byZiRiPBbZQMNhBT-Nw20Xgzksz_P4vfJHvfLPhvODV25xNA-Z1dSsCx-FrDgLg/s320/Innenraum%20(2).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Such glass floats used to be used by fishermen: Glass balls were tightly enclosed in artfully knotted bags made of ropes. They served to keep the ends of the fishing nets above water. Nowadays, mostly balls made of plastic are used, which are far not as beautiful as the old glass floats, but much more robust.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXJOPt950j1SsD7yPm54UkF4ji1scodQCrUkluITGtnglEv80dgTOdYGFfkSHVXQwX6PNIRqPqb5_sf7D8vCoB-LFdBYDWVb3nvmS0c2mO51ekl4YsnCcT5yvraDtyUROJYj4cd4zdwWBLhh7ZJqY6FKPu7y1btO6QU1ff08cx_4smnnO7pXR6L6b0g/s3997/IMG_3545%20(3).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3997" data-original-width="3997" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXJOPt950j1SsD7yPm54UkF4ji1scodQCrUkluITGtnglEv80dgTOdYGFfkSHVXQwX6PNIRqPqb5_sf7D8vCoB-LFdBYDWVb3nvmS0c2mO51ekl4YsnCcT5yvraDtyUROJYj4cd4zdwWBLhh7ZJqY6FKPu7y1btO6QU1ff08cx_4smnnO7pXR6L6b0g/s320/IMG_3545%20(3).JPG" width="320" /></a></div><br /><div><div>The restaurant "Messinn" is a fish restaurant specializing in daily fresh fish. On the menu there are various appetizers to choose from. From bread basket with butter to char tartare, saltfish salad or fresh fish soup with bread and butter. In terms of price, the starters range from € 6.60 to € 26 for lobster and king prawns).</div><div><br /></div><div>For the main courses you have the choice between fish burgers, fried fish (cod) with french fries and chili mayonnaise or pasta with seafood (for the equivalent of around 22 to 25 €).</div></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5wNaznFHSbzF_N7VYEoES2bITCmtpaV5NiFLP-Q2pnrUeukanKWRm_IGLEEzRar4qtSp1Y7_Lg6klcO6V4L3LvWnbTzq664pXDnX_A36cg0LWOwcFYOWWnlzF3QZP8HxvCBLwfMC8wEo8FSoFFCV8F-sUI552EH7zORk4TNKEL2A3UgjZINtSiCQuw/s6000/IMG_3552%20(4).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5wNaznFHSbzF_N7VYEoES2bITCmtpaV5NiFLP-Q2pnrUeukanKWRm_IGLEEzRar4qtSp1Y7_Lg6klcO6V4L3LvWnbTzq664pXDnX_A36cg0LWOwcFYOWWnlzF3QZP8HxvCBLwfMC8wEo8FSoFFCV8F-sUI552EH7zORk4TNKEL2A3UgjZINtSiCQuw/s320/IMG_3552%20(4).JPG" width="213" /></a><div style="text-align: left;">The special highlight of the menu are the fish pans:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In large, cast-iron pans, the food is served directly from the kitchen to the table.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">All pans contain changing, seasonal vegetables and Icelandic potatoes as a base - and then there are different kinds of fish, seafood - and also a vegan version with tofu.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The pans are really big and they invite you to enjoy and share the good food; So you can also order two different pans very well, e.g. for three and then eat together delightfully.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">My husband had <i><b>lúða</b></i>, the halibut pan - fresh fried fish in white wine and cream sauce with fresh wild mushrooms and he was completely thrilled. In fact he raved about the various wild mushrooms (which is not so typical for him).</div></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYGgEPBNy7POqe3nZtBeKs4355ciTB4YsYnq0QNOxTRI8gU8pHAcJ_VvuNp45qfGlax7GH9q31o9tRusoCowJ2ZcTm--j3cZqV9MMjmaDJ_Q68Mw1_v1i6g-Z3vxi2csFT_tc6085VIzQAJw9MNTlMv25rcnecseaRk1Lvf48acE_CKgcjuJXwWldgA/s6000/IMG_3555%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYGgEPBNy7POqe3nZtBeKs4355ciTB4YsYnq0QNOxTRI8gU8pHAcJ_VvuNp45qfGlax7GH9q31o9tRusoCowJ2ZcTm--j3cZqV9MMjmaDJ_Q68Mw1_v1i6g-Z3vxi2csFT_tc6085VIzQAJw9MNTlMv25rcnecseaRk1Lvf48acE_CKgcjuJXwWldgA/s320/IMG_3555%20(2).JPG" width="320" /></a></div><br /><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN" style="font-size: 12pt; mso-ansi-language: EN;">I had <b><i>gellur</i> </b>- cod tongues</span><span lang="EN"> fried</span><span lang="EN" style="font-size: 12pt; mso-ansi-language: EN;"> in garlic butter and served with plenty of
fried vegetables, lots of butter, chili and lemon as well as cold cocktail
tomatoes and freshly plucked roquette. The dish gets its very special charm from the different consistencies, partly soft, partly rather firm, partly crunchy, and the different temperatures between the warm and the cold
components. </span><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: DE;"> </span></p>
<div><span face="Calibri, sans-serif" style="font-size: 12pt;">The "</span><span face="Calibri, sans-serif" style="font-size: 12pt;"><i>gellur</i>"
is actually not the tongue of the fish, but the muscle that is located below
the chin of the animal. The muscle meat is enclosed by its own skin. You have
to fry it longer than fish fillet and it becomes firmer, but melts on the
tongue when eating and leaves a slightly salty aftertaste. Traditionally,
cod tongues are fried lightly floured in Iceland and Norway - and then taste
really great.</span> </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6sT1FEz4I9KP5X7ZjcGyVP6l2sgSHcdc9xThHVjBCltFavoE6fyYeAKo3RxjYuoIvYUFzwEPeKmyw0IfoXU9j9XCMK7GfNhDmLG5xs_L1b9gY_yqewYyNMq16fJRmVU0VDBMP6asrGDkCwaUnwCFXVB5UOtMi-Mid_mrM4b2D9bqbOtiZ9xoYoAsrQ/s6000/IMG_3547%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6sT1FEz4I9KP5X7ZjcGyVP6l2sgSHcdc9xThHVjBCltFavoE6fyYeAKo3RxjYuoIvYUFzwEPeKmyw0IfoXU9j9XCMK7GfNhDmLG5xs_L1b9gY_yqewYyNMq16fJRmVU0VDBMP6asrGDkCwaUnwCFXVB5UOtMi-Mid_mrM4b2D9bqbOtiZ9xoYoAsrQ/s320/IMG_3547%20(2).JPG" width="320" /></a></div></div><div><br /></div><div><div>For dessert you could choose between a <b><i>súkkulaði brownie</i></b> or a <i><b>crème brulée</b></i>, both served with fresh berries and ice cream (price equivalent to just under 15 €). We were already very full after our fish pans, but it looked so delicious that we could not (and did not want to) resist.</div><div><br /></div><div>We then opted for the crème brulée, with a scoop of ice cream, a very tasty, light sorbet, blueberries, strawberries and a kind of granola, cuddly, crunchy oatmeal. The portion was served to us without any problems with two spoons - and tasted really good.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-YD94SvPyMlO3CUas1rzjFQv_lqb0Xg8eBT60su68_egG3YILBghUtx-tKyXBw9tLO13zEZlW5dTyqKRWLgePGOVcMEF0Ez8B9Qd1FxtqeEU7ukqbCSsoVQ00rErc53QRJbMxueUWiQZEuhk9yeMtKtgwIS34NFaNzXF7SkIzxrxtdzK7mDYEGQrZg/s6000/IMG_3563%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-YD94SvPyMlO3CUas1rzjFQv_lqb0Xg8eBT60su68_egG3YILBghUtx-tKyXBw9tLO13zEZlW5dTyqKRWLgePGOVcMEF0Ez8B9Qd1FxtqeEU7ukqbCSsoVQ00rErc53QRJbMxueUWiQZEuhk9yeMtKtgwIS34NFaNzXF7SkIzxrxtdzK7mDYEGQrZg/s320/IMG_3563%20(2).JPG" width="320" /></a></div><br /><div><br /></div><div><b>Our conclusion </b></div><div><br /></div><div><div>We definitely enjoyed our food at the "Messinn" in Selfoss and can honestly and warmly recommend the restaurant. The portions were really plentiful and we became very full in a very, very pleasant way.</div><div><br /></div><div>I'm looking forward to eating there again - and just enjoying this wonderful meal without a camera!</div></div><div><br /></div><div><br /></div><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNbWhw1O6-toxBWzK1j6BDOHLaievCzs7hCncn_iMy2AywDPIyzccRfyaZDJvhbOVmicSWAedPMrsjESZnqk0srpVkI7s8rOwdw_NAcUJPnJIrvL6yLjRGG9P2scnaW2vuFRwZCRvHYiPo6X13tu3u3izmB9N2rk4zFt_EwKFMnPF8KTqOYIDu_D3pwg/s5995/messinn_selfossi_klein.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5995" data-original-width="5994" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNbWhw1O6-toxBWzK1j6BDOHLaievCzs7hCncn_iMy2AywDPIyzccRfyaZDJvhbOVmicSWAedPMrsjESZnqk0srpVkI7s8rOwdw_NAcUJPnJIrvL6yLjRGG9P2scnaW2vuFRwZCRvHYiPo6X13tu3u3izmB9N2rk4zFt_EwKFMnPF8KTqOYIDu_D3pwg/w400-h400/messinn_selfossi_klein.jpg" width="400" /></a></div></div><br /><div><br /></div><div><div><i><a name="Hinweis">* Legal note:</a><br /><br /></i></div><div><i>Formally this article can be graded as advertisement, since we had been invited for the meal. Anyhow, we have chosen only restaurants, which we had heard good things about and which we estimated as interesting. Accordingly we're really delighted, and if we fall into words of praise, these are meant honestly.</i></div><div><br /></div><div><br /></div><p><br /></p></div></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com1tag:blogger.com,1999:blog-4404247804193163049.post-59266334947699070222023-01-20T03:37:00.003-08:002023-01-20T08:34:15.003-08:00Bóndadagurinn<h3 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9VSBxOUZkwCJIQ068y1G5GjMbvZ4pBnnnKzhlFNPCre2u91J1YDh2drkwCX2Y1q3f5l5KgnHxB56Fd6RmJItNF_rfxK1BGHOWbdy5aEIlyB1BcA87Rll7mr9ftXIZpHVossvqUry2ORnwUYODyETtEF4FhwdfHQsf0BZAj_mjJ7a604yRbX5cBxmxg/s6000/IMG_4385%20(4).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3375" data-original-width="6000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9VSBxOUZkwCJIQ068y1G5GjMbvZ4pBnnnKzhlFNPCre2u91J1YDh2drkwCX2Y1q3f5l5KgnHxB56Fd6RmJItNF_rfxK1BGHOWbdy5aEIlyB1BcA87Rll7mr9ftXIZpHVossvqUry2ORnwUYODyETtEF4FhwdfHQsf0BZAj_mjJ7a604yRbX5cBxmxg/s320/IMG_4385%20(4).JPG" width="320" /></a></div>Man's Day</h3>
<div><br /></div>
<div>Supposedly, there is an old custom in Iceland that on this day, early in the morning, the master of the house has to hop around the farm three times barefoot and on one leg. In doing so, he wears only a shirt and a single trouser leg, while dragging the other trouser leg behind him. In return, his wife makes him happy with a particularly good meal, such as sourly pickled ram's testicles or singed sheep's head. Doesn't that sound tempting?!?</div>
<div><br /></div>
<div><b>Bóndadagur - January 20th, 2023 </b></div>
<div><br /></div>
<div><i>Bóndadagur</i> is celebrated on the first day of the month Þorri. This month is the fourth winter month in the old Icelandic calendar. Þorri starts on Friday in the 13th week of winter (between 19th and 25th of January). This year, 2023, Bóndadagur falls on January 20th (2024: January 19th, 2025: January 24th). It the past it was mainly a farmer’s day. Nowadays it’s celebrated as husband’s day or man’s day.</div>
<div><br /></div>
<div>The traditions around the <i>Bóndadagur</i> have only been handed down orally. The first written source about festivities on this day is a letter from 1728 to the Icelandic scholar Árni Magnússon. The name <i>Bóndadagur</i> can then be found in Jón Árnason’s Icelandic folk tales of 1862/64. Only from the twenties of the last century the term <i>Bóndadagur</i> can also be found in other written sources.</div>
<div><br /></div>
<div>But, in fact, I’ve never seen a halfed-clothed man hopping around on that day. The old custom seems to be somehow forgotten.</div>
<div align=center><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeLEsFPyIWzCR1q51j-bPW-e2UhUg_S7N87sa-UL4-PouH2DPtjCW0m3QbpK9Eoua8vUxBW2oWibZg3_uy4wGA40iaqhmlAjRU2CLu7BFjLEjVK_0D2S0HE6Zk5Aax8HAJOh6WvB1jE_lPG7nLEFa9EhmZfkgoHnx13OcL7K8Bvce-9ied4kYS44EeA/s3810/IMG_4387%20(3).JPG"><img border="0" data-original-height="3809" data-original-width="3810" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeLEsFPyIWzCR1q51j-bPW-e2UhUg_S7N87sa-UL4-PouH2DPtjCW0m3QbpK9Eoua8vUxBW2oWibZg3_uy4wGA40iaqhmlAjRU2CLu7BFjLEjVK_0D2S0HE6Zk5Aax8HAJOh6WvB1jE_lPG7nLEFa9EhmZfkgoHnx13OcL7K8Bvce-9ied4kYS44EeA/s320/IMG_4387%20(3).JPG" width="230" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfAGdBTnN1vG_hlCodhgZpitHSHGstChyuuMxW8K-uP1dK0rvMEPv6VvSQUy42KEn46hw1DqSjnklJ2eyQ9sJYzxO_RAiDj35cQwAV2rEOynmb19RBDYMVQVpeJIWvkOrhSppNzJR3A3UZnK8roTugD1J38H7BFDW3bC6rego3EYIHyHMeRcNt-6dwxw/s3554/Svi%C3%B0.jpg"><img border="0" data-original-height="3553" data-original-width="3554" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfAGdBTnN1vG_hlCodhgZpitHSHGstChyuuMxW8K-uP1dK0rvMEPv6VvSQUy42KEn46hw1DqSjnklJ2eyQ9sJYzxO_RAiDj35cQwAV2rEOynmb19RBDYMVQVpeJIWvkOrhSppNzJR3A3UZnK8roTugD1J38H7BFDW3bC6rego3EYIHyHMeRcNt-6dwxw/s320/Svi%C3%B0.jpg" width="230" /></a>
</div>
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<div style="text-align: left;">With this in mind I wish you: </div>
<div style="text-align: left;"><b>Geðilegan bóndadag! </b></div><div style="text-align: left;"><b><br /></b></div>
<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8sYZekZalGVnbbYgikoUrk5vT8qAZElcvVL9eWLuP66W8qdizCajYDY0UKY3djQaAec1cVQ82kxasAoFSsWd0_e4ymmY6HQyXJC_pRadSNOCyBiTI2UIy2HpQAGXYZgeRDZfqrdWYpPM0VGEoJPw5nEeCBVK8N5DXuH5vhEENlD8Gw4i_op5Pfnr/s2648/bondadagur.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2648" data-original-width="2648" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8sYZekZalGVnbbYgikoUrk5vT8qAZElcvVL9eWLuP66W8qdizCajYDY0UKY3djQaAec1cVQ82kxasAoFSsWd0_e4ymmY6HQyXJC_pRadSNOCyBiTI2UIy2HpQAGXYZgeRDZfqrdWYpPM0VGEoJPw5nEeCBVK8N5DXuH5vhEENlD8Gw4i_op5Pfnr/s320/bondadagur.jpg" width="320" /></a></div><br /></div><br /><b><br /></b></div><div style="text-align: left;"><br /></div><br />Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com1tag:blogger.com,1999:blog-4404247804193163049.post-44266432681038970142023-01-09T06:24:00.001-08:002023-01-09T09:45:07.747-08:00Appelsínukaka með kremi á tvenna vegu<h3 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9AQWivt548EhZPq92_1MqlBtQFpzvcuA_zNZKQNeEOU6hsNW9-rNhSrH4y-B6viaxFBqReHHaih25uXHAEB92l06-F39e-Y-mZTewy2GpbrqPN_0oOYh3KgwG3Brbnvx1qgvf9Zo84hHvIwxKKcm2uEiBFcQCd6ISBhAtQ5DS1h2ZVUFmNxmxD0df1A/s5462/IMG_4298%20(4).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3072" data-original-width="5462" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9AQWivt548EhZPq92_1MqlBtQFpzvcuA_zNZKQNeEOU6hsNW9-rNhSrH4y-B6viaxFBqReHHaih25uXHAEB92l06-F39e-Y-mZTewy2GpbrqPN_0oOYh3KgwG3Brbnvx1qgvf9Zo84hHvIwxKKcm2uEiBFcQCd6ISBhAtQ5DS1h2ZVUFmNxmxD0df1A/s320/IMG_4298%20(4).JPG" width="320" /></a></div>Orange cake with double frosting</h3><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>We are sitting here in the Icelandic winter wonderland with mountains of snow. Outside it is cold, again and again below 0 °F (resp. -18 °C). So you prefer to make yourself comfortable inside the house, with a wonderfully crackling fireplace, hot cocoa and a freshly baked cake. - Here I have a recipe for a wonderfully fluffy orange cake with two kinds of glaze for you - with icing and chocolate glaze on top.</div><div><br /></div><div>Actually, grated orange peel is provided in the recipe, but I didn't get organic oranges here in the local supermarket, so I helped myself with orange flavor. Targeted shopping can sometimes be a bit difficult here in Iceland. So you just have to be flexible.</div></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvJ4xy0KR9A_V-FOUP2PrAUT0PvetFMeGK4YSx_3ptxWYq1-OxI6x0SkbURNbmuKUHazue1hJnB4Zy6AYCkFLHN69htWXplKwWcVP3mZgfHJ19jwrGi_931m88Lhr-6BE_p1DCRGwgAdghYviHU9it8sxzyuw7qp5YjISSd1wyy375mZoefa1outoOg/s6000/IMG_4262%20(2).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvJ4xy0KR9A_V-FOUP2PrAUT0PvetFMeGK4YSx_3ptxWYq1-OxI6x0SkbURNbmuKUHazue1hJnB4Zy6AYCkFLHN69htWXplKwWcVP3mZgfHJ19jwrGi_931m88Lhr-6BE_p1DCRGwgAdghYviHU9it8sxzyuw7qp5YjISSd1wyy375mZoefa1outoOg/s320/IMG_4262%20(2).JPG" width="320" /></a></div><div>180 g flour</div><div>160 g sugar</div><div>2 tsp baking powder</div><div>1 pinch of baking soda</div><div>60 ml oil (taste-neutral)</div><div>4 eggs</div><div>90 ml cold water</div><div>1 pinch of ground vanilla</div><div>grated orange peel</div><div><br /></div><div>90 g soft butter</div><div>240 g powdered sugar</div><div>3 - 4 tbsp whipping cream</div><div>100 g baking chocolate</div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Preparation</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Separate the eggs. Beat the egg whites thoroughly until stiff.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXa-P_myKrC7lT3cf4elQUX3tgcwn1LqJUs_JpgLzuoJXq000viR1apJDMS6hViq4L0xgxKnvvKfiBoXkb6ZCut_5w-gT9170z0Lxi7qIJH1-ba9pLj9jj2MCE4PHZEwk95VrAsvrYxhPSUeOPugkvPSljZfdNVrIsoHNHfXhT5I9cnbu-C7o9TRRU2Q/s5522/IMG_4269%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3755" data-original-width="5522" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXa-P_myKrC7lT3cf4elQUX3tgcwn1LqJUs_JpgLzuoJXq000viR1apJDMS6hViq4L0xgxKnvvKfiBoXkb6ZCut_5w-gT9170z0Lxi7qIJH1-ba9pLj9jj2MCE4PHZEwk95VrAsvrYxhPSUeOPugkvPSljZfdNVrIsoHNHfXhT5I9cnbu-C7o9TRRU2Q/s320/IMG_4269%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">In a bowl, mix the flour with the sugar, baking powder and baking soda and make a deepening in the middle.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tMEt4yXG3KDAwToQ3AzcLgTS8CEOqhT2LtGL4pJQfKE3iI7xLZbc1JAWLN5fxg6MAZhfVeIhaIg4nN_kfZ3tqy6gOx9qom3GehCmuhJoPcCX8oaewq749-aahYu35MtmWcAXtvi5TTlhJoV6e2Lyimvx9CIiBYxI8BN13S4s9zML3l9Cmh0Lvy_Iyg/s6000/IMG_4263%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tMEt4yXG3KDAwToQ3AzcLgTS8CEOqhT2LtGL4pJQfKE3iI7xLZbc1JAWLN5fxg6MAZhfVeIhaIg4nN_kfZ3tqy6gOx9qom3GehCmuhJoPcCX8oaewq749-aahYu35MtmWcAXtvi5TTlhJoV6e2Lyimvx9CIiBYxI8BN13S4s9zML3l9Cmh0Lvy_Iyg/s320/IMG_4263%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">Add the egg yolks, oil, water, ground vanilla and grated orange peel to the deepening and stir with a spoon.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Sl0_-PRsLwBTinjJphsodwFUIqzmgoO7HBeIZJAo8VkzF8KmDxitRRv8aAsSCV31JcEIq4VRwe4e63wrTiMwSLTEP9DCkDxejesfWBkMpVfo7IDpKXlZ7PYsjZfj9an5Ax4wrSKn-leanpbmcjTZ0XTloQKXYi2cY0YvLV6f4_RZ6p4afZpIRODBjA/s6000/IMG_4267%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Sl0_-PRsLwBTinjJphsodwFUIqzmgoO7HBeIZJAo8VkzF8KmDxitRRv8aAsSCV31JcEIq4VRwe4e63wrTiMwSLTEP9DCkDxejesfWBkMpVfo7IDpKXlZ7PYsjZfj9an5Ax4wrSKn-leanpbmcjTZ0XTloQKXYi2cY0YvLV6f4_RZ6p4afZpIRODBjA/s320/IMG_4267%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGyPo_EifsB8aqPrfh0Ou6KKosl3cNUjmfHZf8Z_snSxmUQGc5h_yUGltp9KcjrJ1snzBuFHBxujtJPRg9ldcwJt6CGAv3_2rpVePcbCti8ELzd1CNnUM1pjYx5gXsN-0D7QksoUthon4LBmQIAvc0tPgKZEdfd5R124ryHUyIHNSflw_JQfWDJf7rA/s5705/IMG_4271%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3821" data-original-width="5705" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGyPo_EifsB8aqPrfh0Ou6KKosl3cNUjmfHZf8Z_snSxmUQGc5h_yUGltp9KcjrJ1snzBuFHBxujtJPRg9ldcwJt6CGAv3_2rpVePcbCti8ELzd1CNnUM1pjYx5gXsN-0D7QksoUthon4LBmQIAvc0tPgKZEdfd5R124ryHUyIHNSflw_JQfWDJf7rA/s320/IMG_4271%20(2).JPG" width="320" /></a></div><br /></div><div style="text-align: left;">Carefully fold the egg whites into the dough. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4NyNHztb9redp57AFI-_mrnwFL29VmFRY0VSrCKToMsn8mWyNkQvrBBv3mC_veGNm0lgPsruFzzZG1QMDYK-tCiJHysXID9hIiFX8HSiaPCTXuNks_H5Hiealm7U-wRbRav0qLuRUhm9XVlKNZU1o0g78_EMqnW4kmyCPZqdSKCL4sWDuNYaGj2m5Q/s6000/IMG_4276%20(3).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4NyNHztb9redp57AFI-_mrnwFL29VmFRY0VSrCKToMsn8mWyNkQvrBBv3mC_veGNm0lgPsruFzzZG1QMDYK-tCiJHysXID9hIiFX8HSiaPCTXuNks_H5Hiealm7U-wRbRav0qLuRUhm9XVlKNZU1o0g78_EMqnW4kmyCPZqdSKCL4sWDuNYaGj2m5Q/s320/IMG_4276%20(3).JPG" width="320" /></a></div><br /><div style="text-align: left;">Place in a loaf tin (12-14 inches resp. 30 cm) with baking paper and bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 40 minutes (toothpick test!).</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbH8MqX5FAbm5xYn-vOC1jHf-QFJGdf7w-W7JOfbEZXAbrFcXhP7vwsin2-hwzEdHKs7LNRDeV5vnuYC2uqJC-C9K34jbocb-nH4_MwIl8TgaHXq8nEt003v49llgZXbG1ABVwIMlxtLrVWPI7dOvkknvMZetfE2yoI9CrKqvxCl0qnscXgV_0D4rrA/s5825/IMG_4277%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3883" data-original-width="5825" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbH8MqX5FAbm5xYn-vOC1jHf-QFJGdf7w-W7JOfbEZXAbrFcXhP7vwsin2-hwzEdHKs7LNRDeV5vnuYC2uqJC-C9K34jbocb-nH4_MwIl8TgaHXq8nEt003v49llgZXbG1ABVwIMlxtLrVWPI7dOvkknvMZetfE2yoI9CrKqvxCl0qnscXgV_0D4rrA/s320/IMG_4277%20(2).JPG" width="320" /></a></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6WNqrUk4yc5mfjoE_YfOnlyArf267lsFEvXPIZshj3WDScP7WOJVKQ1-rsDlI2hmd4wgUgmeO-HEOKgFd1Ayw4shf9oFHB1IMZJMdY-W7Bg58vf9amY-S3HzJMQS0DOT40lnL7a3PIKXsfyxA_TYmlB36CjxpGIGaE10rY-RPaxElp1RD5ZtP5jAcg/s4684/IMG_4280%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4684" data-original-width="3746" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6WNqrUk4yc5mfjoE_YfOnlyArf267lsFEvXPIZshj3WDScP7WOJVKQ1-rsDlI2hmd4wgUgmeO-HEOKgFd1Ayw4shf9oFHB1IMZJMdY-W7Bg58vf9amY-S3HzJMQS0DOT40lnL7a3PIKXsfyxA_TYmlB36CjxpGIGaE10rY-RPaxElp1RD5ZtP5jAcg/s320/IMG_4280%20(2).JPG" width="256" /></a></div></div><br /><div style="text-align: left;">Let the cake cool down well in the tin and then carefully remove it from the tin.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For the frosting, mix 50 g butter with the icing sugar and whipping cream and pour over the cake.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKq02M24niVnXizX6MBNTjcoWfY7IWi-UE1fJOBxIaDeK9VYReiXmJWhGBwL1qZYoSzQGuQmADoZjVku39ek8-UzLlIeqPnWxEKPQFmom6Nf1ICFULN9TgKBpr0GW3qlQ12bPT9zRTDObLsab6cYMpjQtCYPNrBjp9MwMZEntWKU5gK4WieY9K6Lobg/s6000/IMG_4282%20(3).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKq02M24niVnXizX6MBNTjcoWfY7IWi-UE1fJOBxIaDeK9VYReiXmJWhGBwL1qZYoSzQGuQmADoZjVku39ek8-UzLlIeqPnWxEKPQFmom6Nf1ICFULN9TgKBpr0GW3qlQ12bPT9zRTDObLsab6cYMpjQtCYPNrBjp9MwMZEntWKU5gK4WieY9K6Lobg/s320/IMG_4282%20(3).JPG" width="320" /></a></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjleD14dPPGNbifWCdtQOHiC2HA0O4hmMbu-iGRWfTz85Dr28x04M-8QlMY7ePCoiMrI93viF5c6XTCe6_KE1keaGdmwvYQXv7FIQcPs657tkz7Hshr8PLF1ye72HGOaYrHjMQpcDmxsDP1jrUJf6GulfIp5LbEZ4LKh8kq1v6h68aQIUCHD7hD6rKeYw/s5513/IMG_4287%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3665" data-original-width="5513" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjleD14dPPGNbifWCdtQOHiC2HA0O4hmMbu-iGRWfTz85Dr28x04M-8QlMY7ePCoiMrI93viF5c6XTCe6_KE1keaGdmwvYQXv7FIQcPs657tkz7Hshr8PLF1ye72HGOaYrHjMQpcDmxsDP1jrUJf6GulfIp5LbEZ4LKh8kq1v6h68aQIUCHD7hD6rKeYw/s320/IMG_4287%20(2).JPG" width="320" /></a></div></div><br /><div style="text-align: left;">For the chocolate glaze, first slowly melt 40 g butter with the chocolate in a saucepan over low heat and then brush the cake with it. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfcxTNtv21Nr1hLHvTS32SbqXJ0cpY7awFSh_81Fpf2bbwi7HPnDnVln8Mv7UOKHGfrW_gosL7VsGueHrmXCpPxIB-fwsTU8aWP6ZRXIdGM0NTQHKYCrXxNAQlZm7yNiYV1lUTyNDtIZ3gqjr2dUxiORVGfcABXEDRRZfQsLScW8WwTYwpajIG9n-VEA/s5695/IMG_4281%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3884" data-original-width="5695" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfcxTNtv21Nr1hLHvTS32SbqXJ0cpY7awFSh_81Fpf2bbwi7HPnDnVln8Mv7UOKHGfrW_gosL7VsGueHrmXCpPxIB-fwsTU8aWP6ZRXIdGM0NTQHKYCrXxNAQlZm7yNiYV1lUTyNDtIZ3gqjr2dUxiORVGfcABXEDRRZfQsLScW8WwTYwpajIG9n-VEA/s320/IMG_4281%20(2).JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9HxIZ0yImhqi_fcIbeXheZLEn4hwyO3f8kIYVcb1PgZsZRqlzeJey-Do7VTNUq9NH_nWdfCAtoMnMVr6AU-5YNKbUGR9hik0Z8SpfiA_LFOwvmcOqFjZymgKmr_fE6aRaI-1vjHpnMdFxV9JCGqLKc0P_sgsU3XSzUYu-_oAp0cRiVq9GUZkXQL1rJA/s5718/IMG_4289%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3784" data-original-width="5718" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9HxIZ0yImhqi_fcIbeXheZLEn4hwyO3f8kIYVcb1PgZsZRqlzeJey-Do7VTNUq9NH_nWdfCAtoMnMVr6AU-5YNKbUGR9hik0Z8SpfiA_LFOwvmcOqFjZymgKmr_fE6aRaI-1vjHpnMdFxV9JCGqLKc0P_sgsU3XSzUYu-_oAp0cRiVq9GUZkXQL1rJA/s320/IMG_4289%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">Let the glaze set in the fridge and then serve. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CgBMrtSP8u2s1G3b55ds0NhH8e06mDGKOJdsPJgIwTqvCtABE6vUNAXkgfRud6a3mzcXWSC2q6pTArZ1G47ddPqzWEsOB08JiZiftKmDLvhchFQlN5ZAyZscX0Mndes4_ZTD6HhrD9eNZ3bfOTBPt2L6zgpKsZgdU6QFejz9L-f6uXV9jZnWPKWirA/s5674/IMG_4294%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5674" data-original-width="3795" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CgBMrtSP8u2s1G3b55ds0NhH8e06mDGKOJdsPJgIwTqvCtABE6vUNAXkgfRud6a3mzcXWSC2q6pTArZ1G47ddPqzWEsOB08JiZiftKmDLvhchFQlN5ZAyZscX0Mndes4_ZTD6HhrD9eNZ3bfOTBPt2L6zgpKsZgdU6QFejz9L-f6uXV9jZnWPKWirA/s320/IMG_4294%20(2).JPG" width="214" /></a></div><br /><div style="text-align: left;">Bon appetit! - Verði ykkur að góðu! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzw2ZyzmCV6qzQOJdIqy6Au6WwxxywDZ7K2_VqftfJjVvZfi45sAukDL1N_mPcbPI-qpVowuNOnIAtGwfC_8aRJNDIr9BoV5fZfPsGzyzOH8xSxWiyK0baoz_iq8C5Qgt-WVY6cNSjyVyaNO3dbXBLJl2DpH8ytPHIoDSk2_Mz-DhoJ3GiB8sYetq6Q/s5462/IMG_4298%20(4).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="5462" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzw2ZyzmCV6qzQOJdIqy6Au6WwxxywDZ7K2_VqftfJjVvZfi45sAukDL1N_mPcbPI-qpVowuNOnIAtGwfC_8aRJNDIr9BoV5fZfPsGzyzOH8xSxWiyK0baoz_iq8C5Qgt-WVY6cNSjyVyaNO3dbXBLJl2DpH8ytPHIoDSk2_Mz-DhoJ3GiB8sYetq6Q/s320/IMG_4298%20(4).JPG" width="320" /></a></div><br /><div><br /></div><div><br /><br /></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com10tag:blogger.com,1999:blog-4404247804193163049.post-59873652409706253092022-11-25T11:02:00.004-08:002022-11-25T11:29:27.360-08:00Many, many Icelandic dishes<p style="clear: both; text-align: left;">Do you want to get some appetite? In this video, you can see nearly all the Icelandic dishes we've prepared for this blog so far. Enjoy!<br /></p><div class="separator" style="clear: both; text-align: center;"> <iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='400' height='400' src='https://www.blogger.com/video.g?token=AD6v5dzpngVCX77wF4C_OaLYgEWgZj9JYH45_wfAUVl3Yzhw2H87cr597-kPlol3d63tL0VOxq_HrM1m5eIltfcbSw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /> <p></p>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com18tag:blogger.com,1999:blog-4404247804193163049.post-61750311097670186712022-11-23T09:27:00.004-08:002022-11-23T10:08:32.269-08:00Gulrótarkaka<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1UBaRfkxuTxOl3JSZ1FM6shnjb1inVrb3qZoNdJ5MtHbqxTxVPGrV2hoMqS5Dan9Pj4KremYOMDR5gRhTvBsFBZU7hjHnipH1ErSxGh3xA5bGkKHgQV8sdvcXsNA3SwFORGEfCYZtru1/s1600/IMGP4816+%25282%2529.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1UBaRfkxuTxOl3JSZ1FM6shnjb1inVrb3qZoNdJ5MtHbqxTxVPGrV2hoMqS5Dan9Pj4KremYOMDR5gRhTvBsFBZU7hjHnipH1ErSxGh3xA5bGkKHgQV8sdvcXsNA3SwFORGEfCYZtru1/s320/IMGP4816+%25282%2529.JPG" width="320" /></a><h3>Carrot cake</h3><div><br /></div><div>Carrot cake is my daughters favorite Icelandic cake. And she’s right: It is really delicious. I feel like I bake it at least once a month for the family - and not only upon request of my daughter. <br />
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<b>Ingredients</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-5J6n2uWH3K2PCB7bbPA5nn4y2g_dZtE-Sg-H3V9wwK61rGpsWfn-Khpaa9h9paOwCsAYKd8HdlUANkKPPRDSvLXH_jNWHmXOTVRpw4e7wEVtDjRSglzxJxj5di-WfBkPCwDDeHl3OB-/s1600/IMGP4703+%25282%2529.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-5J6n2uWH3K2PCB7bbPA5nn4y2g_dZtE-Sg-H3V9wwK61rGpsWfn-Khpaa9h9paOwCsAYKd8HdlUANkKPPRDSvLXH_jNWHmXOTVRpw4e7wEVtDjRSglzxJxj5di-WfBkPCwDDeHl3OB-/s320/IMGP4703+%25282%2529.JPG" width="320" /></a><div>250 g soft butter</div><div>250 g brown sugar</div><div>5 eggs</div><div>peel and juice of 1 orange</div><div>170 g flour</div><div>1 tsp baking powder</div><div>100 g chopped almonds</div><div>100 g chopped walnuts</div><div>250 g carrots</div><div>sea salt</div>
<br /><i>For the coating</i><br />
<br /><div>150 g mascarpone</div><div>200 g cream cheese</div><div>100 g icing sugar, sieved</div><div>peel and juice of 1 lime</div><div><br /></div><div><i>For the decoration</i></div><div><i><br /></i></div><div><div>6 walnuts (in halves)</div></div><div><br /></div><div><br /></div>
<b>Preparation</b><br /><br /></div><div>Preheat the oven to 350 °F (180 °C).<br />
<br />Peel and grate the carrots.</div><div><br /></div><div>Beat the butter and brown sugar until frothy. </div><div><br /></div><div>Separate the eggs and add the egg yolks one by one. </div><div><br /></div><div>Then add the orange peel and orange juice, the flour and baking powder, the chopped almonds and walnuts and the grated carrots and stir everything.</div><div><br /></div><div>In a separate bowl, beat the 5 egg whites with a pinch of sea salt until stiff. Carefully fold it into the dough.</div><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4NTToIw6lyheEgtOecHDNA_U7EnOGZHlmwjIM_zNbrXXhmSuRAx1ngqzkfBy3UFWyA-TqZ9Q9IGAG_LYikAXqo1PO9I7XjA4ySRe_ogtMT0nvOUMjb92bvpgVFdMLK-wcC1L6Ql9DZKrA/s1600/IMGP4753+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4NTToIw6lyheEgtOecHDNA_U7EnOGZHlmwjIM_zNbrXXhmSuRAx1ngqzkfBy3UFWyA-TqZ9Q9IGAG_LYikAXqo1PO9I7XjA4ySRe_ogtMT0nvOUMjb92bvpgVFdMLK-wcC1L6Ql9DZKrA/s400/IMGP4753+%25282%2529.JPG" width="400" /></a></div>
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Then place the dough in a springform pan buttered or lined with baking paper. Bake in the oven for at least 45 minutes until golden brown. Be careful – the cake tends to be unbaked at the bottom middle, so bake a little longer and test with wooden sticks whether everything is really baked ("toothpick test").<br />
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Let the cake cool for at least one hour.<br />
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For the coating, stir all ingredients together. Then spread the mixture on the top and the sides of the cake. Decorate with walnut halves.<br />
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If possible, prepare the carrot cake the day before and let it rest over night.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwcjHe91spoP09OqWaF3HDYq-QP7tQpahrPH_VpMPYChNtayvBAfG3e5W-kYVTYTwUzuCz-axb-qLflFAjECt4vsc-lMvXO_FTyLC7GBLCodv_bLkrHy2udGUJzyoOOq32sY67P158Cs/s1600/IMG_20140621_164909.JPG" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: "Times New Roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwcjHe91spoP09OqWaF3HDYq-QP7tQpahrPH_VpMPYChNtayvBAfG3e5W-kYVTYTwUzuCz-axb-qLflFAjECt4vsc-lMvXO_FTyLC7GBLCodv_bLkrHy2udGUJzyoOOq32sY67P158Cs/s320/IMG_20140621_164909.JPG" /></a></div>
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<i>Note: </i><br />
<br /><div>If time is pressing, you can simply cover the cake with a normal icing sugar or lemon glaze instead of the cream cheese coating.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwu21dDJxK-7UPRn244COzsooZhueyiCTo0r8NwBvDRZVXy4ux3yP6IooiL-aFbzIiLa6nJE-bn9XB-1DIQhk2wha2BJ0zzmkJVlG0C2jfvuORjgNJ3N2ON8kXWP_xn443mUWFunPEcc/s1600/header_karottenkuchen.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwu21dDJxK-7UPRn244COzsooZhueyiCTo0r8NwBvDRZVXy4ux3yP6IooiL-aFbzIiLa6nJE-bn9XB-1DIQhk2wha2BJ0zzmkJVlG0C2jfvuORjgNJ3N2ON8kXWP_xn443mUWFunPEcc/s320/header_karottenkuchen.jpg" /></a></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsAxQV4Ko0LPS-AJi8ykxY-9qmgWDz7KOngjYuOoKZXzcVha_QQ5dRja-EiqHn0ZBPCQR4Ga3nwhHUJC2emNFUD5g4JT0WTD7QpkyTKz6efClGc1QduwRLoASp8IEHgbt1_m4iJgXYWvVp/s1600/IMGP4864+%25283%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsAxQV4Ko0LPS-AJi8ykxY-9qmgWDz7KOngjYuOoKZXzcVha_QQ5dRja-EiqHn0ZBPCQR4Ga3nwhHUJC2emNFUD5g4JT0WTD7QpkyTKz6efClGc1QduwRLoASp8IEHgbt1_m4iJgXYWvVp/s400/IMGP4864+%25283%2529.JPG" width="400" /></a></div>
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<br /><br /></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com0tag:blogger.com,1999:blog-4404247804193163049.post-91117073597770408982022-11-21T07:15:00.003-08:002022-11-21T07:15:51.783-08:00Rúgbrauð - Icelandic Rye Bread<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ONb6QMb4Z5dEdxI2DCN7mvFKUqxKtDXqgXyDKUMAhWVWTDZ15PY4QS8qisBoIbXWAdn9zNVMiifrnnPIC2yNj1haRoymyMM9Jzjog16keXBMOI5aahYGxYjiDr86dNiK_YaYiFbPMkt9EDN1CYYnDEln68lMe5w5iet64lSYRLq3e-DlCA3aPw7Z3g/s1266/r%C3%BAgbrau%C3%B0%20(4).jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="712" data-original-width="1266" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ONb6QMb4Z5dEdxI2DCN7mvFKUqxKtDXqgXyDKUMAhWVWTDZ15PY4QS8qisBoIbXWAdn9zNVMiifrnnPIC2yNj1haRoymyMM9Jzjog16keXBMOI5aahYGxYjiDr86dNiK_YaYiFbPMkt9EDN1CYYnDEln68lMe5w5iet64lSYRLq3e-DlCA3aPw7Z3g/s320/r%C3%BAgbrau%C3%B0%20(4).jpg" width="320" /></a></div><div style="text-align: left;"><br /></div>A particular specialty of Icelandic cuisine is the Icelandic rye bread, i.e. <i>rúgbrauð</i>. It is a bit similar to pumpernickel, but it is soft and fluffy and tastes sweet. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><br /><div style="text-align: left;"><b>Baking bread with the heat of the earth</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Traditionally, this bread is baked in Iceland’s geothermally heated ground, then usually in a tin can, which is buried in the ground for 10 - 24 hours (depending on the temperature on site). This bread is known, for example, from Heimaey after the volcanic eruption in 1973, from the region on Mývatn or from the geothermal bakery at the swimming pool "Fontana" in Laugarvatn.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>An oven of the village community</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJ2hBbF9h1WLcwbjpWg20mcT-7jqhwoOGTqQErCX8yJCt6s5hXTKjNUj7D-A0wNLYDf8irRshHXxolYk4YUnU9yhOiz5tn-aXt-33wkbaoTF2FRa0JIH17YdYjz7iHuEDGaVye_OQqaVdn_T3au9FkKyDI-aEwHbkZyM4exX70JsObV0UK51qQ8THcw/s6000/IMG_3706%20(4).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3375" data-original-width="6000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJ2hBbF9h1WLcwbjpWg20mcT-7jqhwoOGTqQErCX8yJCt6s5hXTKjNUj7D-A0wNLYDf8irRshHXxolYk4YUnU9yhOiz5tn-aXt-33wkbaoTF2FRa0JIH17YdYjz7iHuEDGaVye_OQqaVdn_T3au9FkKyDI-aEwHbkZyM4exX70JsObV0UK51qQ8THcw/s320/IMG_3706%20(4).JPG" width="320" /></a></div>In some places, however, there are also communal "ovens" where the inhabitants can bake their rye bread in special devices with the hot steam of geothermal energy. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">A friend of ours lives here, and she showed me her "oven". In this steaming "tin barrel", there is a grid, on which you place a milk carton filled with your dough. Then you push the lid down again and screw it down. Then the bread bakes in hot steam. On the next day the rúgbrauð is ready. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">But in fact, you need at least two people when you put your dough in here, because the barrel is really hot, and I would have had big problems to screw down the lid on my own. </div><div><br /></div><div><b>Slow baking - baking time 12 to 24 hours</b></div><br /><div style="text-align: left;">If you don't have geothermal energy available, you can also bake your rúgbrauð in the oven. Here I have a recipe for you, which is prepared with ab-mjólk (a special probiotic thick milk) or alternatively with yogurt. The bread is baked classically in empty, washed-out milk cartons (32 fl. oz. resp. 1 l) - here for about 11 hours at 200 °F (90 °C). </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients for 3 loaves of bread</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"></div><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4NXRozAudj_bSC8PkzoO2qhDYvWVxLGhs8RMV41kTryJyedf_dJmhFQguEarMgjKozYR0uK_HczeaKxa9fZ7RtS_ELBKgP7l1GMslZAf0D6AQXIc4e3vYKAN09IxGidwe34ERgtrlgHsDoinwrNv2tDGclgno6W-lbUTX_1HyrIGC1tdHtABRpeWuw/s6000/IMG_3944%20(2).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3375" data-original-width="6000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4NXRozAudj_bSC8PkzoO2qhDYvWVxLGhs8RMV41kTryJyedf_dJmhFQguEarMgjKozYR0uK_HczeaKxa9fZ7RtS_ELBKgP7l1GMslZAf0D6AQXIc4e3vYKAN09IxGidwe34ERgtrlgHsDoinwrNv2tDGclgno6W-lbUTX_1HyrIGC1tdHtABRpeWuw/s320/IMG_3944%20(2).JPG" width="320" /></a></div>460 g rye flour</div><div>260 g wholemeal wheat flour</div><div>3 tsp coarse sea salt</div><div>3 tsp baking soda</div><div>1 l ab-mjólk (or plain yogurt)</div><div>350 g syrup</div><div><br /></div><div>oil for greasing</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Preparation</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>Preheat the oven (circulating air) to 200 °F (90 °C).</div><div><br /></div><div>In a very large bowl, mix the rye and wheat flour with the salt and baking soda.</div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidNEqs5sSWvTuXhHnZuBPPGz0y6XPKe1AyQ7n2GfuA3k46qrGDJTI-847jhn_JypmTeJdSPG4Z0GenRGxn9D5RHk7I6rLvKeAlgulI2XssoI2BFYp6vDTKbUzlv-hYYGSQd9fQsy0cgl3KX_DGCpVggs7RSvtLZYMFRhc4sS-yENFDLLam9hW5pnrVBQ/s5560/IMG_3947%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3706" data-original-width="5560" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidNEqs5sSWvTuXhHnZuBPPGz0y6XPKe1AyQ7n2GfuA3k46qrGDJTI-847jhn_JypmTeJdSPG4Z0GenRGxn9D5RHk7I6rLvKeAlgulI2XssoI2BFYp6vDTKbUzlv-hYYGSQd9fQsy0cgl3KX_DGCpVggs7RSvtLZYMFRhc4sS-yENFDLLam9hW5pnrVBQ/s320/IMG_3947%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">Then add sour milk and syrup.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl9xDRf0bpVjkw9942OjeRg6qTfLCOEFOUMJr2TKaz62OWvDkWkITNWquPAIbLizHZYGaLGKmuahfEvC23MTBzPvegJWgTD_UUn_zHEU3zCYZaBbTUW8wjhZzhxZ3klHm871Fwpi0IXqQyp9oJ2VOjB15_rnm2wz-PWX3DRENjDH6_w0ydsNMpiW7Rnw/s5911/IMG_3955%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3940" data-original-width="5911" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl9xDRf0bpVjkw9942OjeRg6qTfLCOEFOUMJr2TKaz62OWvDkWkITNWquPAIbLizHZYGaLGKmuahfEvC23MTBzPvegJWgTD_UUn_zHEU3zCYZaBbTUW8wjhZzhxZ3klHm871Fwpi0IXqQyp9oJ2VOjB15_rnm2wz-PWX3DRENjDH6_w0ydsNMpiW7Rnw/s320/IMG_3955%20(2).JPG" width="320" /></a></div><div style="text-align: left;"><br /></div>Mix everything thoroughly to a smooth dough.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_0ejUBmukWnJfnRf9vymHBI8lH91UIcopCsA9YgM6HLlsfPtUC52_4gLVnNOujIs-Clbv0niTU-OUvtt8jQyga3exF47I4K9fLJwPvL-WiAO2seMRpgxjHK9K5ZaIk-MVXhDRtxyUiIYcTBTcKQ77k46TIJbRRSi4cSnYWfCIJNFF9e_QEQxxcf7kA/s5646/IMG_3963%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3764" data-original-width="5646" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_0ejUBmukWnJfnRf9vymHBI8lH91UIcopCsA9YgM6HLlsfPtUC52_4gLVnNOujIs-Clbv0niTU-OUvtt8jQyga3exF47I4K9fLJwPvL-WiAO2seMRpgxjHK9K5ZaIk-MVXhDRtxyUiIYcTBTcKQ77k46TIJbRRSi4cSnYWfCIJNFF9e_QEQxxcf7kA/s320/IMG_3963%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">Wash the milk cartons thoroughly, cut open the upper end, grease a little bit their insides.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2cF5jGGIJfOf4-oO-q_sWRj8yEhozKY18_w3ZBm3Hr5GQXLNvqUbuaR4DQzPEfyuOsPANkB3ng1uaMbpLIMWD5qP3vXKgJhGLlOCHe0nNbfWYn-k6fpECDUVAHz_QzYRIMdTbq4dZLq2rFzqlPK609Hi4OX-fokefAqHhxZCIKt4RlXSqv8HFhPqxQ/s3867/IMG_3965%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3867" data-original-width="3867" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2cF5jGGIJfOf4-oO-q_sWRj8yEhozKY18_w3ZBm3Hr5GQXLNvqUbuaR4DQzPEfyuOsPANkB3ng1uaMbpLIMWD5qP3vXKgJhGLlOCHe0nNbfWYn-k6fpECDUVAHz_QzYRIMdTbq4dZLq2rFzqlPK609Hi4OX-fokefAqHhxZCIKt4RlXSqv8HFhPqxQ/s320/IMG_3965%20(2).JPG" width="320" /></a></div><br /><div>Then fill the dough evenly into the prepared milk cartons, which should then be almost half filled (be careful, the dough really rises properly when baking!).</div><div><br /></div><div style="text-align: left;">Cover the milk cartons thoroughly and firmly with two layers of aluminum foil. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9YXeVrJ4hAVHHzWFXNXDC5AErfkxSBd2zwFzpDQOdt59w2QnBOwKnF3hDg3h3DDv5mlQEnyebbkxPnrynHOE2NNt3soMMTkGVBmGTJNx_Yg4HlYN6Ji_WncRuol0K64PTHJmGWuoz3Pwljs-uKLt9WsSfpwQtSfhnKj_nI6L0eSnsNUxOREifosh0jg/s6000/IMG_3972%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3375" data-original-width="6000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9YXeVrJ4hAVHHzWFXNXDC5AErfkxSBd2zwFzpDQOdt59w2QnBOwKnF3hDg3h3DDv5mlQEnyebbkxPnrynHOE2NNt3soMMTkGVBmGTJNx_Yg4HlYN6Ji_WncRuol0K64PTHJmGWuoz3Pwljs-uKLt9WsSfpwQtSfhnKj_nI6L0eSnsNUxOREifosh0jg/s320/IMG_3972%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">And bake in a preheated oven at 200 °F (90 °C) circulating air for about 11 hours.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoY3pYiTLRz-8SCiwHLishdNpVLKlx_PI_kz_5InYvz8gKiWTZ3ksV1NQO01y_K7KG5mRLut1sRoIAgjtf6FSKdb5MtWbWCYw6VBG7sqiCI8IkCloKP0qixZvhEKxKq29WOMvd-js-pJ9onPMlgote2wItokkcz3pzdrPb97jisBMX5I8W6if9TSadRw/s5187/IMG_3975%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3458" data-original-width="5187" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoY3pYiTLRz-8SCiwHLishdNpVLKlx_PI_kz_5InYvz8gKiWTZ3ksV1NQO01y_K7KG5mRLut1sRoIAgjtf6FSKdb5MtWbWCYw6VBG7sqiCI8IkCloKP0qixZvhEKxKq29WOMvd-js-pJ9onPMlgote2wItokkcz3pzdrPb97jisBMX5I8W6if9TSadRw/s320/IMG_3975%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;"><div>Then take the bread out of the oven, carefully remove the aluminum foil and let the bread cool. Finally open the milk carton carefully and tear it off.</div><div><br /></div><div>Cut the bread into slices and serve with fresh butter as an accompaniment to soup or fish dishes.</div></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQF_VDs4Oi8Z_HT_ItTvUSVKqN5SPZ0vDwL61GQ7bS_CYttLbJTCDx47TTP1qSno48ZG9Lxt13uaUNVPO-KpcA_9OmjeYBb1UfBWidloQLwKoDn5HtgjvgrzfpntTtb2qNllsfH34w-QLdtF3DUjNaRD01qX__ILEw7PG8O99ue1T7bjYZ_YIHCwx3IQ/s3413/IMG_20221119_123346%20(5).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3413" data-original-width="3413" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQF_VDs4Oi8Z_HT_ItTvUSVKqN5SPZ0vDwL61GQ7bS_CYttLbJTCDx47TTP1qSno48ZG9Lxt13uaUNVPO-KpcA_9OmjeYBb1UfBWidloQLwKoDn5HtgjvgrzfpntTtb2qNllsfH34w-QLdtF3DUjNaRD01qX__ILEw7PG8O99ue1T7bjYZ_YIHCwx3IQ/s320/IMG_20221119_123346%20(5).jpg" width="320" /></a></div><br /><div style="text-align: left;">I had baked this bread here for a forum meeting of Iceland fans in Germany, where I had arranged an Icelandic lunch: meatless meat soup (we also had vegetarians with us) with rye bread with butter and for dessert cinnamon rolls and ástarpungar ("loveballs"). </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIEeFF3LlEXnq1ObogRAPFYglgcPzA3jL2P0TrBaonf9rUerKgNXQLwCDxbZpr9YkOQyu7RiZJQ0KFIljATKBYyTftCpgPvrbw5p-MqGFZ_4HwzBqhQp4TEUcnY7yWO3o3GJwrykSrkvB2x4Yr5OiUALGroqXhNXWVt0ewkn76Bi6uwl5t3_3m_PrgA/s3093/IMG_20221119_133448%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1740" data-original-width="3093" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIEeFF3LlEXnq1ObogRAPFYglgcPzA3jL2P0TrBaonf9rUerKgNXQLwCDxbZpr9YkOQyu7RiZJQ0KFIljATKBYyTftCpgPvrbw5p-MqGFZ_4HwzBqhQp4TEUcnY7yWO3o3GJwrykSrkvB2x4Yr5OiUALGroqXhNXWVt0ewkn76Bi6uwl5t3_3m_PrgA/s320/IMG_20221119_133448%20(2).jpg" width="320" /></a></div><div><br /></div>The bread tastes best fresh, but you can also cut it into slices and freeze it in portions if there is anything left. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe5Y1aeo0KnjuslRfYhzhwEfYt40q-tm_gTzwdY0FFG8ZqCtsaLAJx9-3Y-YhhEv1S4u9oXk06lKSC1z-BlmWSBehtZFO364mJcjt4HdGgzj-xpYM1d5LpuKW4f01aLL8kbA1pDS7BC9GJgnB11sPXWWLbL_74ASXSMUNy97eWt9jOvrNgM2Wzqzc2DQ/s1770/r%C3%BAgbrau%C3%B0%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="753" data-original-width="1770" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe5Y1aeo0KnjuslRfYhzhwEfYt40q-tm_gTzwdY0FFG8ZqCtsaLAJx9-3Y-YhhEv1S4u9oXk06lKSC1z-BlmWSBehtZFO364mJcjt4HdGgzj-xpYM1d5LpuKW4f01aLL8kbA1pDS7BC9GJgnB11sPXWWLbL_74ASXSMUNy97eWt9jOvrNgM2Wzqzc2DQ/s320/r%C3%BAgbrau%C3%B0%20(3).jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVz5Yd6NYL5ZN58NsDtVfK35ENvSWbFapev5wIj5smWBiXjWEiE286oKW7IRDy5ewXCmGASuG4zJ5IkqVCovsRHAOVvQiHOA3zm45SzlUIESU1lVqvudxMw4ZVN2TlHeH0jZQ2V4npQVNTnvlLwrvutcHm0lZnGo3Ju-eFqVknaNNtltmVcNyfKgWDw/s4624/IMG_20221119_123346%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2601" data-original-width="4624" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVz5Yd6NYL5ZN58NsDtVfK35ENvSWbFapev5wIj5smWBiXjWEiE286oKW7IRDy5ewXCmGASuG4zJ5IkqVCovsRHAOVvQiHOA3zm45SzlUIESU1lVqvudxMw4ZVN2TlHeH0jZQ2V4npQVNTnvlLwrvutcHm0lZnGo3Ju-eFqVknaNNtltmVcNyfKgWDw/w400-h225/IMG_20221119_123346%20(3).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com2tag:blogger.com,1999:blog-4404247804193163049.post-82502530911142741672022-10-26T14:34:00.000-07:002022-10-26T14:34:52.941-07:00Kjötsúpudagurinn<h3 style="text-align: left;">Meat Soup Day at the beginning of winter</h3><br /><div style="text-align: left;">In Iceland, winter always starts at the end of October. The first day of winter ("fyrsti vetrardagur") according to the old Icelandic calendar is the first Saturday between October 21st and 27th.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXydxlw_vTSzUg4yPhAmaKKufRSOA_HcM25YDyhD0z7UtXzBy-yELxflSWjOLpX-BXB637XPZyD5N8R7ZXkj7-5mv3IjpVJj7r5ehiEHpiZEl9yf6M6JTu3A6quj7IOD2utYKuuAk8Auv1K1TPB4Y99F7ZDJkdeU7lmYwHnrFN8r9Vr4YfqIz9zkP9w/s6747/Kj%C3%B6tsupur.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3375" data-original-width="6747" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXydxlw_vTSzUg4yPhAmaKKufRSOA_HcM25YDyhD0z7UtXzBy-yELxflSWjOLpX-BXB637XPZyD5N8R7ZXkj7-5mv3IjpVJj7r5ehiEHpiZEl9yf6M6JTu3A6quj7IOD2utYKuuAk8Auv1K1TPB4Y99F7ZDJkdeU7lmYwHnrFN8r9Vr4YfqIz9zkP9w/s320/Kj%C3%B6tsupur.jpg" width="320" /></a></div>Since 2003, on Skólavörðustígur street, which leads from Hallgrímskirka down to Laugavegur in Reykjavík, the "kjötsúpudagur", i.e. the Meat Soup Day, has been celebrated on the first day of winter. From 2 p.m., various variants of the typical Icelandic meat soup are served at several stations along the street for free. The event starts at 2 p.m. and lasts as long as stocks last (maximum for 2 hours).</div><div style="text-align: left;"><br /></div><div style="text-align: left;">This year, unfortunately we could not join the Meat Soup Day. But in 2021 we took the opportunity and tried out five different meat soups. It was definitely a rewarding and delicious experience!</div><div style="text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTikPm2e2dltGdHWxMOnE1QlBS79HQy_MR5gu0aeS-qnefs80d385MhjZb8-q70ofQjVeWo8FukaeKORPvDU0qCwRW9M_hcHrDV1Sq8q8LwXJ8zcfBAEeyCW6eUln3d98ZXy8PyoIsFkNMQ9NNOvu33FIurB_WIt6LxkYI36kEtguaP-R4pDSwtkeVw/s6912/kj%C3%B6tsupudagurinn2021.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3456" data-original-width="6912" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTikPm2e2dltGdHWxMOnE1QlBS79HQy_MR5gu0aeS-qnefs80d385MhjZb8-q70ofQjVeWo8FukaeKORPvDU0qCwRW9M_hcHrDV1Sq8q8LwXJ8zcfBAEeyCW6eUln3d98ZXy8PyoIsFkNMQ9NNOvu33FIurB_WIt6LxkYI36kEtguaP-R4pDSwtkeVw/s320/kj%C3%B6tsupudagurinn2021.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Impressions of 2021</td></tr></tbody></table><br /><div style="text-align: left;">If you missed the Kjötsúpudagur on Skólavörðustígur this year, as we did, you can also cook your own Icelandic meat soup at home, of course. Here on this blog you can find two very delicious, but also very different types of such soup:</div><div style="text-align: left;"><ul style="text-align: left;"><li>a <a href="/2022/09/kjotsupa.html">traditional variant</a> and</li><li>a <a href="/2022/10/kjotlaus-kjotsupa.html">meatless meat soup</a></li></ul>The taste of the vegan variant actually comes very close to the classic meat soup.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf87x8ew1q0DZnOorSfP9EmpQ9WKRhK-YX9UGMdLAx4wKA0i6NxLO75bKUaQla7uE8sfcfpW2KtetnHwurKm_V11naA1LoHQYWcc3e2v5AICXps82PutscZOhGL0tSfjDctWUmkBtv4zpw4AA6gBLu2q2D_hefGro6uzOeJ84SPla1spRCAGxfgxU-NA/s1600/Kj%C3%B6tsupa%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf87x8ew1q0DZnOorSfP9EmpQ9WKRhK-YX9UGMdLAx4wKA0i6NxLO75bKUaQla7uE8sfcfpW2KtetnHwurKm_V11naA1LoHQYWcc3e2v5AICXps82PutscZOhGL0tSfjDctWUmkBtv4zpw4AA6gBLu2q2D_hefGro6uzOeJ84SPla1spRCAGxfgxU-NA/s320/Kj%C3%B6tsupa%20.jpg" width="320" /></a></div><br /></div><div style="text-align: center;"><div>Meat or no meat, that doesn't have to be the question.</div><div>The taste is great anyhow.</div></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh103VgskEZhhZk4QBJ8-atyBZJxQkNSgcIsZr-6Kruq9J-He8yEKHefILrj-kIpn-9VSgxjJIygmm0kRSlpwDmdqFjlqUOeaVq6z8XQqV_HFvz_AylM-yK4oBZLB9f06F-siNmL7t465st8m5Xsqxqq7fuvadig_cIQRNJMeLZ3HPvb24lyP9FKf0REA/s6000/Fleischlose_Fleischsuppe.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3375" data-original-width="6000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh103VgskEZhhZk4QBJ8-atyBZJxQkNSgcIsZr-6Kruq9J-He8yEKHefILrj-kIpn-9VSgxjJIygmm0kRSlpwDmdqFjlqUOeaVq6z8XQqV_HFvz_AylM-yK4oBZLB9f06F-siNmL7t465st8m5Xsqxqq7fuvadig_cIQRNJMeLZ3HPvb24lyP9FKf0REA/s320/Fleischlose_Fleischsuppe.JPG" width="320" /></a></div><br /><div style="text-align: left;"><br /></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com2tag:blogger.com,1999:blog-4404247804193163049.post-26248296775504133622022-10-26T13:47:00.000-07:002022-10-26T13:47:52.312-07:00Kjötlaus kjötsúpa<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafCHmHs_ja8dnLSGjPgYPv0KNF47BrLmh9WZHnCtzfHfL-i_4KqCZ-TswtasUbhAgron7ysFyObnMvgGGioSzoqLEqTXMiDNxlHN6muMVBxRWyeE37G3EAJFKsGyph1cic6pAY_u8tIHRYhv7bq-zKijy8acBzbEfWtulFW-oaHR_2SO-U8COkBfR8Q/s6000/IMG_7618%20(3).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3375" data-original-width="6000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafCHmHs_ja8dnLSGjPgYPv0KNF47BrLmh9WZHnCtzfHfL-i_4KqCZ-TswtasUbhAgron7ysFyObnMvgGGioSzoqLEqTXMiDNxlHN6muMVBxRWyeE37G3EAJFKsGyph1cic6pAY_u8tIHRYhv7bq-zKijy8acBzbEfWtulFW-oaHR_2SO-U8COkBfR8Q/s320/IMG_7618%20(3).JPG" width="320" /></a></div><h3 style="text-align: left;">Meatless meat soup</h3><br />Kjötsúpa, meat soup traditionally prepared with lamb, is one of the most famous dishes of Icelandic cuisine.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Here you find a vegan version of this soup, instead of lamb with lentils.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">But the taste - it really fits! </div><br /><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvX1GBC4xGkEeSC1hk0JI6ozgG92qzK1NNQ-bmS-mQhIChP0A299x6qrbds58CkG9LI9dOkR0uoiScJwUuXSeDC2fud31-Wwnh_DOKarpPKM3XrcRL-B1VZpdxvRt6SxkBOYXV2DjIHHeWpPxLQpeN2fqdM6iWWyRzxFZvWmm8w1ZrlMGM-cxGzLP_Q/s5905/IMG_7573%20(2).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3936" data-original-width="5905" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvX1GBC4xGkEeSC1hk0JI6ozgG92qzK1NNQ-bmS-mQhIChP0A299x6qrbds58CkG9LI9dOkR0uoiScJwUuXSeDC2fud31-Wwnh_DOKarpPKM3XrcRL-B1VZpdxvRt6SxkBOYXV2DjIHHeWpPxLQpeN2fqdM6iWWyRzxFZvWmm8w1ZrlMGM-cxGzLP_Q/s320/IMG_7573%20(2).JPG" width="320" /></a></div><div>1 onion</div><div>1 leek</div><div>2 Tbsp rapeseed oil</div><div>1 tsp ground cumin</div><div>300 g carrots</div><div>1/2 celery bulb</div><div>150 g potatoes</div><div>1/2 head of white cabbage</div><div>150 g red lentils</div><div>6 Tbsp oat flakes</div><div>1 vegetable stock cube (vegan)</div><div>2 l (4 cups) water</div><div>2 - 3 bay leaves</div><div>1 tsp coarse sea salt</div><div>1 bunch parsley</div><div style="text-align: left;"><br /></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Preparation</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>Heat oil in a large saucepan.</div><div><br /></div></div><div style="text-align: left;">Peel the onion and leek, chop coarsely.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_jrfm17tSrM21XvcaupktOl8fK_Nfwk-ZyskLklWD75isyX7Cn9CIgSyOzjsa0Ncr5qCzcX8NaPdU8OMaDF2GQx_l_1_fbUIC0h9HpgqV98tHUGfRlvuUuLDOEQ8FTo6Tn5t3kgy8CQfg53KyQhFsBMz1YRq7o_9_sn-kRMI1UVp9kfktzw21W-mcOg/s5362/IMG_7577%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3574" data-original-width="5362" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_jrfm17tSrM21XvcaupktOl8fK_Nfwk-ZyskLklWD75isyX7Cn9CIgSyOzjsa0Ncr5qCzcX8NaPdU8OMaDF2GQx_l_1_fbUIC0h9HpgqV98tHUGfRlvuUuLDOEQ8FTo6Tn5t3kgy8CQfg53KyQhFsBMz1YRq7o_9_sn-kRMI1UVp9kfktzw21W-mcOg/s320/IMG_7577%20(2).JPG" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Fry them in the hot oil.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sprinkle with the cumin and roast carefully. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc170bE2AhqpSQwovnx_PFPt1t4eacngKzCgxSvuByFUgQI8Hw0k9mNArE-rWZcSONDl4RNRIGttA43fTsEEqKFcqTQvKLECT2v7E6zMFjE2-BeQWx2ow5dR5-KeKZzdc1Jv7VyW4DO-eoL-0RLCfaUfR_ng5KKlWTbITijLc5n1ulWfVHgt7joMFsUw/s6000/IMG_7581%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc170bE2AhqpSQwovnx_PFPt1t4eacngKzCgxSvuByFUgQI8Hw0k9mNArE-rWZcSONDl4RNRIGttA43fTsEEqKFcqTQvKLECT2v7E6zMFjE2-BeQWx2ow5dR5-KeKZzdc1Jv7VyW4DO-eoL-0RLCfaUfR_ng5KKlWTbITijLc5n1ulWfVHgt7joMFsUw/w400-h266/IMG_7581%20(2).JPG" width="400" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Meanwhile, peel and chop the carrots, the celery bulb and the potatoes.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HZc4rI7qN4iLSW0ZL-Mjgx_v7zrb1DiSxOxtEE_ibSduQ2hMY-PmQyYi0azu9HRc_aIezPtFFlYwJ-8-GnirlE_DppPXwUUD6vCGKY7awa1GHvpcmATqnqh69zhm-Yd9aSHWMQHu7fx1S_ZMCFOao9sZH-HF2L9O9QrMtpniFQ00W3VADZVpg94VLA/s5762/IMG_7584%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3841" data-original-width="5762" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HZc4rI7qN4iLSW0ZL-Mjgx_v7zrb1DiSxOxtEE_ibSduQ2hMY-PmQyYi0azu9HRc_aIezPtFFlYwJ-8-GnirlE_DppPXwUUD6vCGKY7awa1GHvpcmATqnqh69zhm-Yd9aSHWMQHu7fx1S_ZMCFOao9sZH-HF2L9O9QrMtpniFQ00W3VADZVpg94VLA/s320/IMG_7584%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">Add carrots, celery and potatoes to the pot.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxP9DhNQBPWPlVMrIJogp3aHNFo9VRb-I5M2J7a5cNkpQ4MR97NAPSTnObCn_lAC31ZzCy4rJRS7Mp1MD6U1pKGn_IteTJlU6Lmm_hIAMfgvdcOMD2pLvJPqaMWNr2Mciy6h7yF2iGLy2h5DzJIGusDtyTeBqJjtXKGj8zts3LQsaUMouXCcFJQ0A4rA/s5634/IMG_7587%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3756" data-original-width="5634" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxP9DhNQBPWPlVMrIJogp3aHNFo9VRb-I5M2J7a5cNkpQ4MR97NAPSTnObCn_lAC31ZzCy4rJRS7Mp1MD6U1pKGn_IteTJlU6Lmm_hIAMfgvdcOMD2pLvJPqaMWNr2Mciy6h7yF2iGLy2h5DzJIGusDtyTeBqJjtXKGj8zts3LQsaUMouXCcFJQ0A4rA/s320/IMG_7587%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">Clean the white cabbage, chop it and cut into thin strips. Then add it to the pot as well.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6KKeyl0MQS5ho529OCpkDI1R25Njuk0e-LmN4SACWrlzO7gVPsUrlldiJaPwOXl84rtonfghq1ns_3JBfx2GrKzYHNl40QSK2N_23OnzU3csgToXeHETMGt1P0vpYeHBUgFmvYOT_Zc78yHnJo491MI0oOucGnbdup5qm6OrxuseemNBT-dnFKdWvMg/s6000/IMG_7590%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6KKeyl0MQS5ho529OCpkDI1R25Njuk0e-LmN4SACWrlzO7gVPsUrlldiJaPwOXl84rtonfghq1ns_3JBfx2GrKzYHNl40QSK2N_23OnzU3csgToXeHETMGt1P0vpYeHBUgFmvYOT_Zc78yHnJo491MI0oOucGnbdup5qm6OrxuseemNBT-dnFKdWvMg/s320/IMG_7590%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">Add also the lentils and vegetable stock cube.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMVo3n__8eIAgTqp_dwekIepxcOwjt16EfkyB-K2x8Xd11093AQ1oTx6ocu21qNX52NE3giZU8C5Za9Z30HTZ_08bsBpGtT7fwpeSotYjo_qKkI50BO8zaj5MAAe9TG-ibACzM_az7RjLQtDfGFRL30XIY_rcQDmsyW86SZyTwVFV-gJ2_YTMINuay-Q/s5668/IMG_7595%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3778" data-original-width="5668" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMVo3n__8eIAgTqp_dwekIepxcOwjt16EfkyB-K2x8Xd11093AQ1oTx6ocu21qNX52NE3giZU8C5Za9Z30HTZ_08bsBpGtT7fwpeSotYjo_qKkI50BO8zaj5MAAe9TG-ibACzM_az7RjLQtDfGFRL30XIY_rcQDmsyW86SZyTwVFV-gJ2_YTMINuay-Q/s320/IMG_7595%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">Add the oatflakes. Pour in 2 l (4 cups) of hot water. Season with the salt. Add the bay leaves and cook for about 3/4 hour. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAljS-nJxwkqbUVXqwiJymGfZOpTPpWDTCJsOmY902ThnocyUc-DB231gcS8_B8A7r-0pH51KMnSuIlHRl9LJWSeLZsEkiKyJqlZXwgMkVyKtk7ZQOCoGqE2g0AyP1p4RKaUuKJC-5u64-RJ2EcBXJ8iS26vPot9Uyg963n7s4dPaItGS9wH-scK6EWQ/s6000/IMG_7601%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAljS-nJxwkqbUVXqwiJymGfZOpTPpWDTCJsOmY902ThnocyUc-DB231gcS8_B8A7r-0pH51KMnSuIlHRl9LJWSeLZsEkiKyJqlZXwgMkVyKtk7ZQOCoGqE2g0AyP1p4RKaUuKJC-5u64-RJ2EcBXJ8iS26vPot9Uyg963n7s4dPaItGS9wH-scK6EWQ/s320/IMG_7601%20(2).JPG" width="320" /></a></div><div style="text-align: left;"><br /></div>Then remove the bay leaves.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Wash, pluck and chop the parsley and add to the soup.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4pUNwfvzgGWSBhetAHKSejfBsQ1ChK0MVJ-Ao3rcIZbfx86BT3iOe_GUxO3VGso3ZePUTclBOyH0FVQiIZMGqUcfWOH-Jm_oys-A8g8jqRO7H56hf8gECkKypGwVJ4Po7Jlpo28Gouzpm79A83JOvOZLW_cmMPIkcyixRePb5-LjKesPnus8V6aPwg/s6000/IMG_7605%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4pUNwfvzgGWSBhetAHKSejfBsQ1ChK0MVJ-Ao3rcIZbfx86BT3iOe_GUxO3VGso3ZePUTclBOyH0FVQiIZMGqUcfWOH-Jm_oys-A8g8jqRO7H56hf8gECkKypGwVJ4Po7Jlpo28Gouzpm79A83JOvOZLW_cmMPIkcyixRePb5-LjKesPnus8V6aPwg/w400-h266/IMG_7605%20(2).JPG" width="400" /></a></div><br /><div style="text-align: left;">Serve the hot soup to taste with rye bread and vegan margarine.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPKTfiQWrrxMVzhU0fJuLCcuaSOnkamW8lDEtzhspjqPCXce5swGQyV5_h5-mc_IG_yZLi4PvR79wRx7B0V7v1RVrS7XZzc1Axd7GgYK4LjrARnJaW0u-RJbeI0pySJfbElCNkIuYNda7eKYuhBp2qs_J2u05hWyfNRYNFWmydsmjURVBq_jc4apAeQ/s6000/IMG_7618%20(3).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3375" data-original-width="6000" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPKTfiQWrrxMVzhU0fJuLCcuaSOnkamW8lDEtzhspjqPCXce5swGQyV5_h5-mc_IG_yZLi4PvR79wRx7B0V7v1RVrS7XZzc1Axd7GgYK4LjrARnJaW0u-RJbeI0pySJfbElCNkIuYNda7eKYuhBp2qs_J2u05hWyfNRYNFWmydsmjURVBq_jc4apAeQ/w400-h225/IMG_7618%20(3).JPG" width="400" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com4tag:blogger.com,1999:blog-4404247804193163049.post-5506583597441275432022-10-21T04:50:00.001-07:002022-10-21T04:51:38.231-07:00Kleinur<h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj3_zkB4a5mwgtIo6j3-7M43hwYuoQBjCcDsOTiUMDpeFZ6VGN_qLB8LcXNMiNhWCGJnwhwRCq-nOCFA88X5F9QGO2Hd0TQA0XkiGFM73XE2Z88tWH_Nt7DGBldPhE7Lf6mp1-SRpUhbSnJtVqusx8MHNV94XxC04WGSGhPI0-TvSqq73NR82UaELku" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="751" data-original-width="996" height="242" src="https://blogger.googleusercontent.com/img/a/AVvXsEj3_zkB4a5mwgtIo6j3-7M43hwYuoQBjCcDsOTiUMDpeFZ6VGN_qLB8LcXNMiNhWCGJnwhwRCq-nOCFA88X5F9QGO2Hd0TQA0XkiGFM73XE2Z88tWH_Nt7DGBldPhE7Lf6mp1-SRpUhbSnJtVqusx8MHNV94XxC04WGSGhPI0-TvSqq73NR82UaELku=w320-h242" width="320" /></a></div>Twisted donuts<br /></h3><div><br /><b>Ingredients</b></div><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTG3EfH5kMony4zELd_oM5vxtjUYHPiaEKxgF1cOYTuEHqvFFjK-Rpq-4kj5-h_HuLAzuM7HlJaV9K8gP-9FGTwx7d09BFHo40t7yIVpXDg7nfOTvPibiZCVV4Kj04OGj2vya5HbfzPoQ/s1600/P1070648.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTG3EfH5kMony4zELd_oM5vxtjUYHPiaEKxgF1cOYTuEHqvFFjK-Rpq-4kj5-h_HuLAzuM7HlJaV9K8gP-9FGTwx7d09BFHo40t7yIVpXDg7nfOTvPibiZCVV4Kj04OGj2vya5HbfzPoQ/s1600/P1070648.JPG" width="320" /></a>
<div>1 kg vegetable fat (for deep-frying)</div><div><br /></div><div>300 g wheat flour</div><div>125 g sugar</div><div>1 tsp baking powder</div><div>1 tsp hartshorn salt (ammonium carbonate)</div><div>1/2 tsp salt</div><div>1 tsp cardamom</div><div>1 tsp grated orange peel</div><div>60 g skyr</div><div>1 egg</div><div>40 g margarine</div><div><br /></div>
<br /><b>Preparation </b><br />
<br />Slowly melt the vegetable fat over medium heat in a large saucepan.<div><br />
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Mix the flour with sugar, baking powder, hartshorn salt, salt, cardamom and grated orange peel in a bowl. Make a hollow in the middle and add the skyr, egg and margarine. Then process everything into a smooth dough. </div><div><br /></div><div>Roll out the dough in portions on a floured work surface. </div><div><br /></div><div>Cut the rolled out dough into strips of about 2 inches (5 cm) width. Then cut at a 45° angle so that diamonds are created from the rolled out dough. Cut a slit in the middle of each diamond with a sharp knife (or a pizza cutter). Pull the ends of the dough piece through so that the whole thing is "twisted".</div><div><br /></div><div><br />
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<br /><div>Then bake the twisted dough pieces in the hot fat for about 2 minutes, not more than 3 or 4 of them at once, turning them over if necessary. Be careful that the Kleinur do not bake too long in the fat - they darken afterwards!</div><div><br /></div>
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<br /><div>Get the fried Kleinur with a spoon out of the hot fat. Drain on kitchen paper and let cool.</div><div><br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3nsqmx7a-ie7uiDFcmMbaOT6QVocaV-pg-v2EWtduFA_TWDrDW4hun2TaNgQH7Qe1r_vScpP7J2QLZ2rj5-2DdjCHdjaP3aSEwtz6nRub8_pm9Vp2-w61nfyV7K0Tf1Wbv35zMBMb1s/s1600/P1070719.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3nsqmx7a-ie7uiDFcmMbaOT6QVocaV-pg-v2EWtduFA_TWDrDW4hun2TaNgQH7Qe1r_vScpP7J2QLZ2rj5-2DdjCHdjaP3aSEwtz6nRub8_pm9Vp2-w61nfyV7K0Tf1Wbv35zMBMb1s/s1600/P1070719.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kleinur, cinnamon rolls and "Happy Marriage" cake</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/lBXq0C-1G8Y?feature=player_embedded' frameborder='0'></iframe></div></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Video (in German)</td></tr>
</tbody></table>
<br /><br /></div></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com1tag:blogger.com,1999:blog-4404247804193163049.post-14117293473030889782022-10-18T08:21:00.000-07:002022-10-18T08:21:50.574-07:00Vínarbrauð<h3>"Viennesse bread" – Danish pastry </h3>
<br />This pastry is very popular in Icelend. You can get it in nearly every supermarket and bakery. However, the recipe has its origin not in Iceland, but in Austria. From there it was brought to Denmark and then to Iceland. In Denmark it is called “Wienerbrød “, which is literally the same as the Icelandic “Vínarbrauð”, meaning “Viennesse bread”. In Vienna it is called “Kopenhagener Plunder“, referring to Denmark’s capital Copenhagen. In the U.S. it is known as "Danish pastry".<br />
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<br /><b>Ingredients for the dough</b><div><b><br /></b><div>500 g white flour</div><div>50 g sugar</div><div>50 g soft butter</div><div>1 egg</div><div>1 pkg dry yeast</div><div>250 ml lukewarm milk</div><div>200 g cold butter</div>
<br /><b>Ingredients for the vanilla cream</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEstcj8qsGnU4W5yVI3V6MHdxWe9S18BuMANXFikUEwePohf4-jbq_nzEZGA-Ip3dxBAanwSQ6XqRi9tmbEqBZTb8uGmDto_44BafaNRUgDA_CCy13YoA0O_4XhOpKZ5nAeXen8dOaaCE/s1600/IMG_20160304_120314.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEstcj8qsGnU4W5yVI3V6MHdxWe9S18BuMANXFikUEwePohf4-jbq_nzEZGA-Ip3dxBAanwSQ6XqRi9tmbEqBZTb8uGmDto_44BafaNRUgDA_CCy13YoA0O_4XhOpKZ5nAeXen8dOaaCE/s320/IMG_20160304_120314.jpg" width="320" /></a><br /><div>250 ml milk</div><div>1 tsp ground vanilla</div><div>150 g sugar</div><div>5 egg yolk</div><div>150 g potato starch</div><div>50 g soft butter</div><div>250 ml whipping cream</div>
<br /><b>Ingredients for the chocolate glaze</b><br />
<br /><div>100 g chocolate</div><div>50 g butter</div>
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<b>Preparation of the dough</b><br />
<br />Mix flour and sugar. Add the soft butter and the egg and knead together.<br />
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Add the dry yeast. Pour in the lukewarm milk. Mix everything and process into a smooth, smooth dough. Let it stand for about 15 minutes.<br />
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Then roll out the dough between two pieces of baking paper to a thin square. </div><div><br /></div><div>Cut the cold, hard butter into thin slices. Use the first quarter of the butter to cover half of the dough with its slices, but leave a border of about 1 inch (2 cm) free. Fold the other half of the dough on it and press the edges together.</div><div><br />
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<br /><div>Carefully roll out the dough thinly again. Fold it up, fold it and fold it again. Place the package in the refrigerator for about 15 minutes.</div>
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Now process the 2nd quarter of the butter in the same way: Roll out the dough to a thin square. Cover one half with the butter slices. Leave the edge free. Then fold, roll out thinly and fold. Then refrigerate again. </div><div><br /></div><div>Do the same with the last two quarters of the butter. At the end place the dough again in the refrigerator.</div><div><br />
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<br /><b>Preparation of the pudding cream</b><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_-iPUvSaKwMVDHiALaEObrY00bFibUiTJZ06l5IzBuWTadypewYVlkqAs5qvwiJ5wBZiOskshaBEMO1cUX-94hP5uh9Wkp0f7eIgKbnKaHQ1syTG32-mfks_EiJZzzB1mnCaWq9rurk/s1600/IMG_20160304_121731.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_-iPUvSaKwMVDHiALaEObrY00bFibUiTJZ06l5IzBuWTadypewYVlkqAs5qvwiJ5wBZiOskshaBEMO1cUX-94hP5uh9Wkp0f7eIgKbnKaHQ1syTG32-mfks_EiJZzzB1mnCaWq9rurk/s320/IMG_20160304_121731.jpg" width="240" /></a><br />
Heat 250 ml milk with vanilla in a saucepan and bring to a boil briefly. </div><div><br /></div><div>In a separate bowl, beat 5 egg yolks with 150 g of sugar and 150 g of potato starch until frothy. Add the warm vanilla milk in portions and stir. </div><div><br /></div><div>Then put everything back in the pot and cook gently, stirring constantly, until the cream thickens. </div><div><br /></div><div>Pour the cream into a cold bowl and add 50 g of butter. </div><div><br /></div><div>Beat the whipping cream (250 ml) until stiff and mix with the vanilla cream.</div><div><br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsqZ9F7go6ZEhOGotYLBheahi5K9UFjAeHkfM6KfnnpyNEV5xdeLuHAYElT4sSJ2NJgEEUv9v5xc1WQdjCp8OWvpIu143tRlFtrSiEltvgJC8PgX44U659pM8UMEZxNzQhW6xI1rV1uw/s1600/IMG_20160304_122623.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsqZ9F7go6ZEhOGotYLBheahi5K9UFjAeHkfM6KfnnpyNEV5xdeLuHAYElT4sSJ2NJgEEUv9v5xc1WQdjCp8OWvpIu143tRlFtrSiEltvgJC8PgX44U659pM8UMEZxNzQhW6xI1rV1uw/s320/IMG_20160304_122623.jpg" width="320" /></a></div>
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Finally, let the cream cool a little in the refrigerator.<br />
<br />
<br /><b>Final preparation of the Viennesse Bread</b><br />
<span id="result_box" lang="de"><span title="Vanillukremið er látið kólna dálítið í ísskáp."><span id="result_box" lang="de"><span title="Vínarbrauð:"><br /></span></span></span></span>
Preheat the oven to 400 °F (200 °C) upper/lower heat. </div><div><br /></div><div>Remove the prepared dough from the refrigerator, roll it out on a work surface lined with baking paper and cut into two long strips. Place the dough strips on a baking tray lined with baking paper. </div><div><br /></div><div>Carefully spread the vanilla cream on the middle of each of the dough strips. Then fold up the dough, but leave a little space in the middle.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbO79Z-5LOd-dBSlyLTbv0ujshGUmXUZSpROxuQFH8tJEeKQhN7LN1-KdEUXDdKNCQUZy4-uoU4hJ4dsFgFxzm35FbCgUb6nr8GKbQYeKTKkkaELJVGskFo3qN7afD7bq76MbznIKsTKI/s1600/IMG_20160304_140943.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbO79Z-5LOd-dBSlyLTbv0ujshGUmXUZSpROxuQFH8tJEeKQhN7LN1-KdEUXDdKNCQUZy4-uoU4hJ4dsFgFxzm35FbCgUb6nr8GKbQYeKTKkkaELJVGskFo3qN7afD7bq76MbznIKsTKI/s400/IMG_20160304_140943.jpg" width="400" /></a></div>
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<span id="result_box" lang="de"><span title="kanilsykur"><span id="result_box" lang="de"><span title="1 tsk möndludropar"><div>(I placed baking cups between the two dough strips on the baking tray so that the "breads" do not run too far apart in width... not perfect, but it worked!) </div><div><br /></div><div>Bake in a preheated oven at 350 °F (180 °C) for about 20 minutes until the dough has turned golden brown.</div></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDMFBF79THsxHpgFGZE7W0-InclAZf0EoKoxGdWqK8iAoA5TEhCffGlx-pzdp7m2B6eRIwdRnu-tIiGF8oJXxX-R9B1Lt4N5oxMYqrW7_j7ZlHcZmgdFTqzbo8sUM0u8gc7pMPdpYzzMA/s1600/IMG_20160304_143647.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDMFBF79THsxHpgFGZE7W0-InclAZf0EoKoxGdWqK8iAoA5TEhCffGlx-pzdp7m2B6eRIwdRnu-tIiGF8oJXxX-R9B1Lt4N5oxMYqrW7_j7ZlHcZmgdFTqzbo8sUM0u8gc7pMPdpYzzMA/s320/IMG_20160304_143647.jpg" width="320" /></a></div>
<span id="result_box" lang="de"><span title="kanilsykur"><span id="result_box" lang="de"><span title="1 tsk möndludropar"> </span></span></span></span><br /><div>Now melt the butter for the glaze. Add the chocolate to the hot, melted butter and gently stir everything until smooth. When the Vínarbrauð comes out of the oven, brush it right in the middle. Then cut into thin strips and let cool well.</div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/dp3hMnTJ-pg/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/dp3hMnTJ-pg?feature=player_embedded" width="320"></iframe></div>
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<br /></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com1tag:blogger.com,1999:blog-4404247804193163049.post-44631468208681335242022-09-24T09:17:00.000-07:002022-09-24T09:17:52.317-07:00Christmas is coming, only 3 months to go...<h3 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzsLKbRjc9WpMnZXQ0BGx-OxeKieNK9Q0qTXWDN9wb9Zv2iD5hJOlTSiLojw_rhSmcrwjGegt7Gv3KlqzlGcLAAB4cfLgFGUGuSCTlvYQsffJsy3OORgqj2dBw3f2aIHwPts3NYrhL1NF36Vj---ORlzhTo1ox0I4dxS-XPSg0fcYwJ9Vy62J50zneIg/s3246/IMG_3085%20(5).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1826" data-original-width="3246" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzsLKbRjc9WpMnZXQ0BGx-OxeKieNK9Q0qTXWDN9wb9Zv2iD5hJOlTSiLojw_rhSmcrwjGegt7Gv3KlqzlGcLAAB4cfLgFGUGuSCTlvYQsffJsy3OORgqj2dBw3f2aIHwPts3NYrhL1NF36Vj---ORlzhTo1ox0I4dxS-XPSg0fcYwJ9Vy62J50zneIg/s320/IMG_3085%20(5).JPG" width="320" /></a></div>Our
Christmas book is published</h3><div style="text-align: left;"><br /></div><div style="text-align: left;">Just in
time before the Christmas season starts, our new book is published. It’s a book
about Christmas in Iceland.</div>
<p class="MsoNormal"><span lang="EN-US">You can learn
a lot about Icelandic Christmas traditions, e.g. about the 13 Yule Lads, about
the terrible Christmas Cat, about the lights in the cemeteries, about how Icelanders
celebrate their patron saint on December 23rd, about the Christmas flood of books,
the fireworks sale for New Year`s Eve, the bonfires, which are lighted at the
end of the Christmas season, and much more.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">And you will
also get many recipes of Icelandic Christmas cuisine. From cookies,
confectionary and pastries through drinks like Christmas beer and mulled wine
to complete main courses and desserts typical for the holidays.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">“Yummy
Iceland at Christmas Time – Recipes and Traditions” is the ideal gift for
everyone, who’s interested in Iceland and who loves cooking and baking. <o:p></o:p></span></p>
<div style="text-align: left;">It is
available at Amazon, either as hardcover in premium quality, as paperback, or
as a Kindle version. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">More about it <a href="https://yummy-iceland.blogspot.com/p/books.html">here</a>.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EXmxBmnRMf0AhZodR4lo8QssF-r1498lHAEYQjo_5ZJ4Ok2C-JzMOBNbL3EUpdmHFeExAwSaw3IGGMF7bwhToOeiArg1pTSanTV7e8zdJggrAN7hdWjIYMR9-KVgv3m19dLg9hHFdffkHIB5nux2RuUe5atv9Djbiw49OAhCwvr8E9JFLHKOlQdVMg/s500/Yummy%20Iceland_Titel.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="353" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EXmxBmnRMf0AhZodR4lo8QssF-r1498lHAEYQjo_5ZJ4Ok2C-JzMOBNbL3EUpdmHFeExAwSaw3IGGMF7bwhToOeiArg1pTSanTV7e8zdJggrAN7hdWjIYMR9-KVgv3m19dLg9hHFdffkHIB5nux2RuUe5atv9Djbiw49OAhCwvr8E9JFLHKOlQdVMg/s320/Yummy%20Iceland_Titel.jpg" width="226" /></a></div><br /><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_yWcpaRCzIkEN_SatllXGfI6x8Pi6AGI1Xh9gLO49WHOHQVKLzQWLuOaMjkhbu8nB41DOuaXnZ2xeVYjEifszGYHzZj4Ud4VJ9ggEejZlN6g0a6UIlTCQTgX7Pri_BIkW4DWkbAUeC28JLhLJzK5TrQrtAQ1rbJyA760yuJAiStuf1gNLA-Y6o2IXQ/s3996/IMG_7038%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3996" data-original-width="3995" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_yWcpaRCzIkEN_SatllXGfI6x8Pi6AGI1Xh9gLO49WHOHQVKLzQWLuOaMjkhbu8nB41DOuaXnZ2xeVYjEifszGYHzZj4Ud4VJ9ggEejZlN6g0a6UIlTCQTgX7Pri_BIkW4DWkbAUeC28JLhLJzK5TrQrtAQ1rbJyA760yuJAiStuf1gNLA-Y6o2IXQ/w400-h400/IMG_7038%20(2).JPG" width="400" /></a></div><br /><div style="text-align: left;"><br /></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com0tag:blogger.com,1999:blog-4404247804193163049.post-72809656005277040052022-09-19T11:15:00.000-07:002022-09-19T11:15:07.994-07:00Kjötsúpa<h3>Hot meat soup</h3>
<img border="0" height="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiw4XEbfjFxJIO33MTE76Sb8ZKoXzTuoRjC2C4VWIwqzDlv5OK88ExAR8DBdOlYaAU0UvHkJ8Ab7be_4AGfQbLIF6dSaG5KfFHdSHHO-VE8-o2F5y4TedhqFknDb25CgXL7nYUWIBS4U/s400/Kj%25C3%25B6tsupa+Scharf.jpg" width="0" />
<br />
<b>Ingredients</b><br />
<div class="separator" style="clear: both; font-style: italic; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaiy0jk0q2lqV3evqakx9nIfhVQSgiiNuyDNTlRUMx5JJvbqVuy3L5MfV-qLs3fcBUb_H1C9D2YSldLvtJ2i4iTGtsHLjX8t7jbsGZP0VZTv41KmiJZbKt3EIQN2KR4IS-bLiAGUGM3Js/s1600/P1000336.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaiy0jk0q2lqV3evqakx9nIfhVQSgiiNuyDNTlRUMx5JJvbqVuy3L5MfV-qLs3fcBUb_H1C9D2YSldLvtJ2i4iTGtsHLjX8t7jbsGZP0VZTv41KmiJZbKt3EIQN2KR4IS-bLiAGUGM3Js/s1600/P1000336.JPG" width="320" /></a></div>
<br /><div>500 g lamb</div><div>750 ml water</div><div>1 chopped onion</div><div>250 g beets</div><div>150 g potatoes</div><div>150 g carrots</div><div>250 g white cabbage</div><div>1 leek</div><div>1/2 bunch of parsley</div>40 g oatmeal<b> </b><br />
<br />
<br />
<b>Preparation</b><br />
<br /><div>Cut the meat into cubes, put it in a large saucepan. pour cold water over it and season with salt and pepper. </div><div><br /></div><div>On the stove then slowly bring to a boil without a lid. Skim off the resulting foam again and again. Simmer slowly for a good 30 minutes. </div><div><br /></div><div>When preparing the broth, the complete skimming of the forming grayish foam is the prerequisite for obtaining a clear broth. While the broth is boiling, you should not stir - this would release cloudy particles. </div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJafyNnyADvB2b3uiZUIOyP2T6DpHA8qeg8kYYg4jnmDsVSY80O_1LZa7VdJGaHyRApnnVkZU2mTZrwxHCN0sAORgl_jpYuEG3E8ZnbQhD_N1rDjdI19WzKQWl0q23kT5pE3EmdzJu8Qg/s1600/P1000356.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJafyNnyADvB2b3uiZUIOyP2T6DpHA8qeg8kYYg4jnmDsVSY80O_1LZa7VdJGaHyRApnnVkZU2mTZrwxHCN0sAORgl_jpYuEG3E8ZnbQhD_N1rDjdI19WzKQWl0q23kT5pE3EmdzJu8Qg/s1600/P1000356.JPG" width="320" /></a>Then add the oatmeal to the broth and stir in well. <br />
<br />Wash the beets and potatoes, peel and cut into cubes. Clean the leeks and carrots as well and then cut into thin slices. Chop the onion into small pieces.<br />
<br />Put the vegetables in the pot and simmer for another 15 minutes.<br />
<br />Cut the white cabbage into strips and chop coarsely.<br />
<br />Add the cabbage to the soup and simmer for another 10 minutes.<br />
<br />Then add the herbs and stir.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwg1WVxursQIHPtugVrcP9WI_NcgQfU4kDHw3P7p2W8TX5u4DXG62Q0MjqGOoiRxr4m5c0gtGKEzDUiZYp5n-wgFmUg8tW0_02Q49uEyYATnsqgKqAmB0vX7Le2Mn7qTlaTXWcmCRfbdQ/s1600/P1000385.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwg1WVxursQIHPtugVrcP9WI_NcgQfU4kDHw3P7p2W8TX5u4DXG62Q0MjqGOoiRxr4m5c0gtGKEzDUiZYp5n-wgFmUg8tW0_02Q49uEyYATnsqgKqAmB0vX7Le2Mn7qTlaTXWcmCRfbdQ/s1600/P1000385.JPG" width="320" /></a></div>
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Season again to taste with salt and pepper and serve. <div><br /></div><div>In Iceland, at least in the past, the meat was often fished out of the soup and served on a separate, additional plate, sometimes even with potatoes. But today you often get everything together, usually with a thick slice of freshly baked bread.<div><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiw4XEbfjFxJIO33MTE76Sb8ZKoXzTuoRjC2C4VWIwqzDlv5OK88ExAR8DBdOlYaAU0UvHkJ8Ab7be_4AGfQbLIF6dSaG5KfFHdSHHO-VE8-o2F5y4TedhqFknDb25CgXL7nYUWIBS4U/s1600/Kj%25C3%25B6tsupa+Scharf.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiw4XEbfjFxJIO33MTE76Sb8ZKoXzTuoRjC2C4VWIwqzDlv5OK88ExAR8DBdOlYaAU0UvHkJ8Ab7be_4AGfQbLIF6dSaG5KfFHdSHHO-VE8-o2F5y4TedhqFknDb25CgXL7nYUWIBS4U/s400/Kj%25C3%25B6tsupa+Scharf.jpg" width="400" /></a></div>
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<u><br /></u>
<u><i>Remark:</i></u><br />
<br />
The cooking time for the meat soup alone is already about one hour. So with all the trimmings you have to start cooking in time if you want to have a hot meal. However, the soup also tastes very delicious when warmed up again!</div><div><br />
</div></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com0tag:blogger.com,1999:blog-4404247804193163049.post-84754516290710730262022-09-17T12:13:00.000-07:002022-09-17T12:13:14.239-07:00Sheep roundup in autumn<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMn3KNCxkJ-0wp5B_zmr6thCmJiMOFOuQ_G5awcQ5-6a07E_hvFOhNjIZnIQTl4F4gpD_7d9TLwTAzTCMnQ5Usj2jSnjKL-ZU0bNEDampceAu7U9oD_RecOnRTH1YbFVI_RcoSl0BhzBobM_LVbkln4U-uE9T_MDzmwvsLxAcs9rGAH3bpDB9fRWzduw/s3596/DJI_0626%20(3).jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2022" data-original-width="3596" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMn3KNCxkJ-0wp5B_zmr6thCmJiMOFOuQ_G5awcQ5-6a07E_hvFOhNjIZnIQTl4F4gpD_7d9TLwTAzTCMnQ5Usj2jSnjKL-ZU0bNEDampceAu7U9oD_RecOnRTH1YbFVI_RcoSl0BhzBobM_LVbkln4U-uE9T_MDzmwvsLxAcs9rGAH3bpDB9fRWzduw/s320/DJI_0626%20(3).jpg" width="320" /></a></div>In Icelandic valleys you often pass large, circular buildings that from above look like an eye or a cut cake. These buildings are mostly made of wood or metal. They are "réttir", circular pens with sections in which farmers separate their herds after the sheep roundup in autumn. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">The sheep roundup is always a special local event in September in Iceland. People come together. Often relatives and friends who now live in the city come to help. Together the sheep are driven down from the highland pastures and finally sorted by farms in such large pens as this one here at Hveragerði. And when the work is done, people often talk, eat, sing and celebrate for a long time. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYDNQWeqUpHO40WHGzn4VlWf6RUB1P_A1DSVRILfcE1tPjV41ZmWFC3lLM4h7OanBwrJkEqjBK1g8y3Ha45RW-krzcCCyleKuxeObLPehO6QzYJm-ChSQhjq6Zab5KzCiTf9cZEIkqalr8PL_LpQVrrV47ESTvZ-M40ASw3MdW-LjgYOgoqM_75Xtvwg/s4605/Schafe_Westfjorde_2015.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2591" data-original-width="4605" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYDNQWeqUpHO40WHGzn4VlWf6RUB1P_A1DSVRILfcE1tPjV41ZmWFC3lLM4h7OanBwrJkEqjBK1g8y3Ha45RW-krzcCCyleKuxeObLPehO6QzYJm-ChSQhjq6Zab5KzCiTf9cZEIkqalr8PL_LpQVrrV47ESTvZ-M40ASw3MdW-LjgYOgoqM_75Xtvwg/s320/Schafe_Westfjorde_2015.jpg" width="320" /></a></div><br /><div style="text-align: left;">For many of the sheep, however, it then goes more or less directly to the slaughterhouse. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In Icelandic cuisine there are many delicious dishes with lamb and mutton. Of course, in the near future you will also find corresponding recipes here on the blog, e.g. for the traditional meat soup (<i>kjötsúpa</i>), a leg of lamb from the oven, many stew dishes, fried hearts, not to mention the classic sheep's head (<i>svið</i>). Already here available are recipes for <i><a href="https://yummy-iceland.blogspot.com/2017/08/lambakjot-me-curry.html">lambakjöt með curry</a></i>, <a href="https://yummy-iceland.blogspot.com/2022/08/lambarihyrningar-me-feta.html"><i>lambaþríhyrningar með feta</i></a> and <a href="https://yummy-iceland.blogspot.com/2017/04/lambakjot-me-lakkrissosu.html">lambakjöt með lakkríssósu</a>.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTrp-tDR1rz4Bv5Y0sVIaTRUCcDD70MGg5XRU6dSThUdshajNjAaL42rMMsPWbNK7QgmwkA67DbJ2s-IVw8de3Z_1xXpK0eDQL3xonp0mRSlxrgopgz39MLezktkNE4oWTOnEKNysDqfwofIVYTyITolTXpwiBLWf3Wvvfd3WfDIM_apyK_xXrKTYTw/s4398/Schafabtrieb%20mit%20Essen.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4397" data-original-width="4398" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTrp-tDR1rz4Bv5Y0sVIaTRUCcDD70MGg5XRU6dSThUdshajNjAaL42rMMsPWbNK7QgmwkA67DbJ2s-IVw8de3Z_1xXpK0eDQL3xonp0mRSlxrgopgz39MLezktkNE4oWTOnEKNysDqfwofIVYTyITolTXpwiBLWf3Wvvfd3WfDIM_apyK_xXrKTYTw/w400-h400/Schafabtrieb%20mit%20Essen.jpg" width="400" /></a></div><br /><div style="text-align: left;">By the way, lamb is also used in the production of the classic Icelandic hot dog sausages! </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigXPj-1yLIgWzdXaUXIJnqpnhmcfw4BSf3HQavpBlsKGegffiQksSpOTYZOIO_Yu5KCb3z269OeGlFOxa2diW-zK80rq01NrnIbMEfs-wwJybCtbvGHmIuOE9bCPIEhe9_suXA6b1qrvOiicA29sjwDs3ilbeS9l1GHwCec5OWtF_wG4njhDq7BCABaQ/s2978/beztur%20pylsur%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1489" data-original-width="2978" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigXPj-1yLIgWzdXaUXIJnqpnhmcfw4BSf3HQavpBlsKGegffiQksSpOTYZOIO_Yu5KCb3z269OeGlFOxa2diW-zK80rq01NrnIbMEfs-wwJybCtbvGHmIuOE9bCPIEhe9_suXA6b1qrvOiicA29sjwDs3ilbeS9l1GHwCec5OWtF_wG4njhDq7BCABaQ/s320/beztur%20pylsur%20(2).jpg" width="320" /></a></div><br /><div style="text-align: left;"><br /></div><p><br /></p>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com0tag:blogger.com,1999:blog-4404247804193163049.post-82649216172864766312022-09-14T05:25:00.001-07:002022-09-16T05:46:08.152-07:00Bláberjagrautur<div class="separator"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mU__G8ZVpx2z1xYYTmnVi-Fo0QA4hBjPuXodeqNZfHU6A7MZ4eUBr1eb9EgBoeBB_We_Cf6jimWVEE1OXbWsL1b7_yxLqvWFI4d8_iWGqEC2qzoabnFxWJnSLak6u6yYUjbiXAxDYTR9iiHZjzfww3MZWoRwwe8F6kHxoHcxxTWqIviIhzidrvo1nw/s5847/IMG_3122%20(2).JPG" style="alignment: center; clear: right; float: right; margin: 1em;"><img border="0" data-original-height="3899" data-original-width="5847" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mU__G8ZVpx2z1xYYTmnVi-Fo0QA4hBjPuXodeqNZfHU6A7MZ4eUBr1eb9EgBoeBB_We_Cf6jimWVEE1OXbWsL1b7_yxLqvWFI4d8_iWGqEC2qzoabnFxWJnSLak6u6yYUjbiXAxDYTR9iiHZjzfww3MZWoRwwe8F6kHxoHcxxTWqIviIhzidrvo1nw/s320/IMG_3122%20(2).JPG" width="320" /></a><h3>Blueberry porridge<div class="separator"><br /></div></h3><div>You can still collect the last blueberries, so I have a nice recipe for a fruity blueberry porridge for you. ..</div><div><br /></div><br />
<b>Ingredients for 2 servings</b><br />
<br />500 ml water<br />200 g fresh blueberries<br />
1/2 tsp cinnamon<br />pinch of ground vanilla<br />50 g sugar<br />30 g potato flour<br />
<br />
<br />
<b>Preparation</b><br />
<br />
Collect the blueberries. Wash them thoroughly.<br />
<br />
Then add the blueberries to a large saucepan with the water, cinnamon and vanilla, and heat until everything is a uniform color.<div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkhAnbxmfalaamG6QiAVF_yvaYj1UJMzPuNOufw9qtoVnt6HmSgAp_AI-n4eCCMGB8gFInK6lEKmN_P5n45-iq3GPoer0I7RHNHBE38X90ngZ30n62bgScnpvpO7XnP76RGvrglfOdVYOt1viqaYKnoc3Ew_7uLfdobo0vVNeJ6-i3BJrOXCk12VkAg/s5532/IMG_3123%20(2).JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3688" data-original-width="5532" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkhAnbxmfalaamG6QiAVF_yvaYj1UJMzPuNOufw9qtoVnt6HmSgAp_AI-n4eCCMGB8gFInK6lEKmN_P5n45-iq3GPoer0I7RHNHBE38X90ngZ30n62bgScnpvpO7XnP76RGvrglfOdVYOt1viqaYKnoc3Ew_7uLfdobo0vVNeJ6-i3BJrOXCk12VkAg/s320/IMG_3123%20(2).JPG" width="320" /></a><br /><br /></div><div>Stir in the sugar in small portions. Be careful not to add too much sugar, depending on taste.<br />
<br />
Mix the potato flour with some cold water.<div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmCqy6wfsLHFwljZU3Rih6YrJ92U-_fSc5xKFmiVKppZ7Mqcw64yt0J9EH750Om9Coqhesm2X9GbqYAmqE6PuauI3lofNYNbS41Zh6f5mKtOg-sGNV1VqAstFgrNvB9MeqH-3XJ3dFBX1SvuMVasIfzWuQJRyxMLkDoM944yOAS4dog8UjxhPBHJ6W8g/s6000/IMG_3133%20(2).JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmCqy6wfsLHFwljZU3Rih6YrJ92U-_fSc5xKFmiVKppZ7Mqcw64yt0J9EH750Om9Coqhesm2X9GbqYAmqE6PuauI3lofNYNbS41Zh6f5mKtOg-sGNV1VqAstFgrNvB9MeqH-3XJ3dFBX1SvuMVasIfzWuQJRyxMLkDoM944yOAS4dog8UjxhPBHJ6W8g/s320/IMG_3133%20(2).JPG" width="320" /></a></div><div><br />Add this mass to the saucepan, bring everything to a boil and stir gently. Let it cook for about 2 to 3 minutes.</div><div>
<br />
Then take the pot from the heat and let the blueberry compote cool down.<br />
<br />
Traditionally, blueberry compote is eaten cold and served with fresh milk, AB milk, sour milk or cream.</div><div><br /></div><div class="separator" style="align: center; clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAYwm0SQ_nyMBWNvzflCBbFSVvI2OpkfIZ1eYO_8i8ToDVw65cOqrnOzTdihNQlR39PglZChxvUXWyAByNfl6BzXHtm0wSc-epITXSVGELB2CXw-SIlZFUzNMfIannMDhJBLl_NLvZFcbsJ7WriLQdux0x4-XpL7yZqJ3hnmvHZW_Toyjhew5RmEuopA/s3995/IMG_3141%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2664" data-original-width="3995" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAYwm0SQ_nyMBWNvzflCBbFSVvI2OpkfIZ1eYO_8i8ToDVw65cOqrnOzTdihNQlR39PglZChxvUXWyAByNfl6BzXHtm0wSc-epITXSVGELB2CXw-SIlZFUzNMfIannMDhJBLl_NLvZFcbsJ7WriLQdux0x4-XpL7yZqJ3hnmvHZW_Toyjhew5RmEuopA/w400-h266/IMG_3141%20(2).JPG" width="400" /></a></div><br /><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div><br /></div></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com0tag:blogger.com,1999:blog-4404247804193163049.post-42029563410325582892022-09-01T09:27:00.050-07:002022-09-16T10:54:35.852-07:00Croissant brauðréttur<h3 style="text-align: left;">Croissant bread dish</h3><br /><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQIvh4kz2A8QYNy8fqa2xOe5HXofqs0DKXyBFB2y3ohLVmsjnKYHxdY7n5X8owtaUC9_v26fLsckzNeG2vFFfjXIkmF1Bj98h9RZDwSVc42w1bJp1Kdn3sT3_UzLXTmUb7jYK3tbWv6-d3wAlm0dv6Y6ZH9tkE-zKJvNIT_cNq-GIGEWP8xAh7lUHaw/s6000/IMG_2103%20(3).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3375" data-original-width="6000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQIvh4kz2A8QYNy8fqa2xOe5HXofqs0DKXyBFB2y3ohLVmsjnKYHxdY7n5X8owtaUC9_v26fLsckzNeG2vFFfjXIkmF1Bj98h9RZDwSVc42w1bJp1Kdn3sT3_UzLXTmUb7jYK3tbWv6-d3wAlm0dv6Y6ZH9tkE-zKJvNIT_cNq-GIGEWP8xAh7lUHaw/s320/IMG_2103%20(3).JPG" width="320" /></a></div>Bread dishes ("brauðréttir") are quite popular in Iceland's everyday cuisine. Here I have a recipe in which no toast bread, but croissant is used - a delicious bread dish for a cozy breakfast.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The dish can be prepared very well the evening before and then stay covered overnight in the refrigerator. The next morning you take it out of the refrigerator so that it gets room temperature again. Meanwhile preheat the oven and then put the food into it. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /><b>Ingredients for 4 people</b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvFVq3ezsbWauqqwjSm1wkRGAP-gyWcrcJghtn_TlY_cSwiI9JWNeX2FG_5rg2La5OZZTWq0dI9MMEgXjuBbbodktEKylgYBZS-OwHCVNOiDOy_cRWDNWb9w9Xr2A5yNvuKdS3CPzOxuqm9BQ0ZvdZI_v8GJO5w1Gni7Gpie4hNnWbiIGuTGG2VfxFg/s6000/IMG_2065%20(2).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvFVq3ezsbWauqqwjSm1wkRGAP-gyWcrcJghtn_TlY_cSwiI9JWNeX2FG_5rg2La5OZZTWq0dI9MMEgXjuBbbodktEKylgYBZS-OwHCVNOiDOy_cRWDNWb9w9Xr2A5yNvuKdS3CPzOxuqm9BQ0ZvdZI_v8GJO5w1Gni7Gpie4hNnWbiIGuTGG2VfxFg/s320/IMG_2065%20(2).JPG" width="320" /></a></div><br /></div><div style="text-align: left;"><div>4 croissants</div><div>4 slices of cheddar cheese</div><div>1 tsp butter</div><div>2 eggs</div><div>200 ml cream</div><div>100 ml milk</div><div>1/2 tsp coarse sea salt</div><div>1/4 tsp black pepper</div><div>1/2 tsp dried thyme</div><div>80 g Brie cheese</div><div>6 slices of ham</div><div>1 tsp butter</div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Preparation </b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>Slice the croissants open and put a slice of cheddar cheese into each one, Then close the croissants again.</div><div><br /></div><div>Butter a casserole and place the croissants in it.</div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedWD3mOD0gsJFe1t4BpBFjaaABCSZkXnznOMM5hKfc3km_uL65CQQZB2uVnPupUxKrPFqdTOZ7JZpQVKZIxxWUyfO0Pg0AO1vWJRByraxaVjbDuyhKJhDg6UUyMNMp5qg2PC_dZJUmf0zgp8MttqvVMzImoPAkjw1dvYqnfCFaxdwk3UpLt5Jpv1Lyw/s6000/IMG_2074%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedWD3mOD0gsJFe1t4BpBFjaaABCSZkXnznOMM5hKfc3km_uL65CQQZB2uVnPupUxKrPFqdTOZ7JZpQVKZIxxWUyfO0Pg0AO1vWJRByraxaVjbDuyhKJhDg6UUyMNMp5qg2PC_dZJUmf0zgp8MttqvVMzImoPAkjw1dvYqnfCFaxdwk3UpLt5Jpv1Lyw/s320/IMG_2074%20(2).JPG" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>Cut the ham and brie into small pieces and spread as evenly as possible over the croissants.</div></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEoDTLHkdqCdsRR3-FeB6eeku6wfAgplB5ncz7BK-IcPIYR9rilcvtTiw6NCMVsh_pr6B-q-nr5AjV6AJy_zlhTas_-rCiZ5vh5BMceRU_4RWy6_wrtj0WTYn8DkTB9zLle75BLQJMFYWOp9_tDzg6WIqacxvalKSmrRin3fatnEZq3_xMgZl2ACh4w/s6000/IMG_2071%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEoDTLHkdqCdsRR3-FeB6eeku6wfAgplB5ncz7BK-IcPIYR9rilcvtTiw6NCMVsh_pr6B-q-nr5AjV6AJy_zlhTas_-rCiZ5vh5BMceRU_4RWy6_wrtj0WTYn8DkTB9zLle75BLQJMFYWOp9_tDzg6WIqacxvalKSmrRin3fatnEZq3_xMgZl2ACh4w/s320/IMG_2071%20(2).JPG" width="320" /></a></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzagRHHs1di01Zej0HEyKnOeJxHNSelX-wksT3L3je86PT18kAZn473hJAhXv_40qm2K7zsiQcmQh1qVOdJgtQBjmjVXyPgJUA0_bm8911apd2NC679RZaij6iB9tgY8dpMSmG3JcnQz796-Avrh8GklW2V6GFblltwBila9jYjs1S4DqX39btAGP7Q/s6000/IMG_2080%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzagRHHs1di01Zej0HEyKnOeJxHNSelX-wksT3L3je86PT18kAZn473hJAhXv_40qm2K7zsiQcmQh1qVOdJgtQBjmjVXyPgJUA0_bm8911apd2NC679RZaij6iB9tgY8dpMSmG3JcnQz796-Avrh8GklW2V6GFblltwBila9jYjs1S4DqX39btAGP7Q/s320/IMG_2080%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;"><div>In a bowl, mix the eggs with the cream, milk, salt, pepper and thyme, and pour the mixture over the croissants.</div><div><br /></div></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-ng_k_FWMF27uJgK0GCuEkjvv7IjjxosF6mGxKE1DzyAOqYvHK4cI1EYf6ZZbQ8elT0pxGHsaCu3TxhsN3lc4McyO_ZokpGGPigm3aBeeDsGYssa4IdzA05mJLo_Co5alzffbe4NYgMDR-FLMwlAAxjIvk4LPjrZw159K0wj1R4zsvYqAvOAxeKSiw/s5502/IMG_2087%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3669" data-original-width="5502" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-ng_k_FWMF27uJgK0GCuEkjvv7IjjxosF6mGxKE1DzyAOqYvHK4cI1EYf6ZZbQ8elT0pxGHsaCu3TxhsN3lc4McyO_ZokpGGPigm3aBeeDsGYssa4IdzA05mJLo_Co5alzffbe4NYgMDR-FLMwlAAxjIvk4LPjrZw159K0wj1R4zsvYqAvOAxeKSiw/s320/IMG_2087%20(2).JPG" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>Add a little dried thyme on top of the croissants. Cover the casserole with aluminum foil. Let it steep in the fridge overnight.</div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK14jXRTkFLLPN71M88feo1GgeJrU-5brbPY2B-gAwW_quBEM2kCOfNAfYLsM3JsDBIGQKooESsqdIu7jv5E7BS7x7Z6NobDMlp_t4NAP6vXP1Rve4FVjxwx5ubIzLr7VODT-_6JNj2TgGUDaIdIzF3mYC97fYM_abuRDfxbtpuagl1qQ5rP1upPfwUw/s5769/IMG_2091%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3847" data-original-width="5769" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK14jXRTkFLLPN71M88feo1GgeJrU-5brbPY2B-gAwW_quBEM2kCOfNAfYLsM3JsDBIGQKooESsqdIu7jv5E7BS7x7Z6NobDMlp_t4NAP6vXP1Rve4FVjxwx5ubIzLr7VODT-_6JNj2TgGUDaIdIzF3mYC97fYM_abuRDfxbtpuagl1qQ5rP1upPfwUw/s320/IMG_2091%20(2).JPG" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>The next morning, preheat the oven to 350 °F (180 °C) upper /lower heat, while leaving the croissants at room temperature.</div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrqG8_c69l03ywBqtgEyOLxa1gM9h9a2mBN2mbmBtFAksiNhRWTSWi7pBlLJa98hG4wew9LTs-1eS3gQNzlb_M2pPUQcwllwIrpivPFohneT4hhxeI13R022Au-veDel5Yy91hhLv4Ej_dXs_n8vdPf68JWLcbCERc-9D9JlsnzHcZsv99yLYhicxUQ/s6000/IMG_2097%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrqG8_c69l03ywBqtgEyOLxa1gM9h9a2mBN2mbmBtFAksiNhRWTSWi7pBlLJa98hG4wew9LTs-1eS3gQNzlb_M2pPUQcwllwIrpivPFohneT4hhxeI13R022Au-veDel5Yy91hhLv4Ej_dXs_n8vdPf68JWLcbCERc-9D9JlsnzHcZsv99yLYhicxUQ/w400-h266/IMG_2097%20(2).JPG" width="400" /></a></div><br /><div style="text-align: left;"><div>Place the casserole with the aluminum foil at 350 °F (180 °C) upper and lower heat for 20 minutes.</div><div><br /></div><div>Then remove the aluminum foil and bake for another 10 minutes until the dish has turned golden brown.</div><div><br /></div><div>Then serve directly.</div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71G5Or9_uG0IprENUXj-_wjw5SivSUBNTefIa1edcqJprEesoVvXIeVJiD2Pu3Nxe8FGvbpqrNOAqCUgKbrWhQ7GjdFqphe13cUuIOPayE6sbOl4kxHwrqm89MxPbvGEGVaOEx28Z-z6tEtrov2w9gExWymMuz6ez8V55ukpLHsQC317aPE799M_qyA/s6000/IMG_2103%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71G5Or9_uG0IprENUXj-_wjw5SivSUBNTefIa1edcqJprEesoVvXIeVJiD2Pu3Nxe8FGvbpqrNOAqCUgKbrWhQ7GjdFqphe13cUuIOPayE6sbOl4kxHwrqm89MxPbvGEGVaOEx28Z-z6tEtrov2w9gExWymMuz6ez8V55ukpLHsQC317aPE799M_qyA/w400-h266/IMG_2103%20(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com0tag:blogger.com,1999:blog-4404247804193163049.post-38922231911482572312022-08-31T05:47:00.005-07:002022-09-16T09:15:12.753-07:00Verðbólga á Íslandi <h3 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8ZAw5L6aWNHCCYB-t5lTCavoWRphTbyM4XjBjPH0rlDvIrmO-cDZDvsO6zyigVt2s3eSUtf2h1GSCBA4G-8lVuehncOq_wuYGTJM6ukURUcNx5Jc00O6tMBnc9s4QyT5_MZtI2zEq2stkQMLj04okTEjd-p_xH80XQ9Fo1UE2-IlXxGOJLS1YdpU8A/s4624/IMG_20220827_111810%20(3).jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2601" data-original-width="4624" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8ZAw5L6aWNHCCYB-t5lTCavoWRphTbyM4XjBjPH0rlDvIrmO-cDZDvsO6zyigVt2s3eSUtf2h1GSCBA4G-8lVuehncOq_wuYGTJM6ukURUcNx5Jc00O6tMBnc9s4QyT5_MZtI2zEq2stkQMLj04okTEjd-p_xH80XQ9Fo1UE2-IlXxGOJLS1YdpU8A/s320/IMG_20220827_111810%20(3).jpg" width="320" /></a></div></h3><h3><span style="font-size: 18.72px;">Inflation in Iceland</span></h3><div style="text-align: left;"><div><br /></div><div>In Iceland, too, people are suffering from rising inflation, where the inflation rate is currently just under 10%. Experts expect a further increase to up to 11% by the end of 2022.</div><div><br /></div><div>Especially the extremely rising rent and real estate prices contribute to this high inflation, but also the general costs of living and the costs of food are rising and rising.</div><div><br /></div><div>Meanwhile, there are calls from the public and also the Icelandic government to actively take action against rising inflation in the country.</div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnny0eDMRp5U0seQ3gDbf_O7xq9d44oH7FeKe-VlVdc4nziP9ht5OkfUkpb9rnEDA1IwTvMBGpIux4KUEquI-i3jaxNvHbiVfrprVDdMxhwudECGKRt1gxHSKyec9wDbHtQJc-xastIzVhiDQovHnJ_tRfy6w_oBy1Ewldhid5BP8d3wkZFscANtQVQ/s4624/IMG_20220827_111822%20(2).jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4624" data-original-width="3472" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnny0eDMRp5U0seQ3gDbf_O7xq9d44oH7FeKe-VlVdc4nziP9ht5OkfUkpb9rnEDA1IwTvMBGpIux4KUEquI-i3jaxNvHbiVfrprVDdMxhwudECGKRt1gxHSKyec9wDbHtQJc-xastIzVhiDQovHnJ_tRfy6w_oBy1Ewldhid5BP8d3wkZFscANtQVQ/s320/IMG_20220827_111822%20(2).jpg" width="240" /></a></div><b>Supermarket Krónan freezes prices for 240 products by the end of the year</b></div><div style="text-align: left;"><br /></div><div>In response to these appeals, the supermarket chain Krónan recently announced that it would freeze the prices of 240 products of the house brands "Krónan" and "First Price" by the end of the year.</div><div><br /></div><div>The price freeze affects 240 products of daily use of the two companies mentioned, namely products from toilet paper, detergent, glass cleaner, soap and sanitary napkins to dog food and cat litter to food such as rice, oatmeal, cereals, meat, canned fruit, sour cucumbers, margarine, toast, baguette, chocolate, biscuits, ice cream and chips.</div><div><br /></div><div style="text-align: left;">The products are all listed online - and in the store there are several shopping carts at the entrance, which are packed with exactly these 240 products. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOi7VSZTu-Ha_ZJziRBuhrCCV4CcwJeb1sIWa8rVFQUG_J9upUoQjcwQK-J9RgFh7IqoalveiuygIC1MQCHx2ELHnRCeX5N9i8kP0y8lgbxPiEomNwq1sCzMSfHbIQ8toXwPVJkdmYm4pEiXOb6txCONsmGz0Iz9wEDQ3jRlZsKsPQlPUACAop17b0w/s4624/IMG_20220827_111810%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3472" data-original-width="4624" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOi7VSZTu-Ha_ZJziRBuhrCCV4CcwJeb1sIWa8rVFQUG_J9upUoQjcwQK-J9RgFh7IqoalveiuygIC1MQCHx2ELHnRCeX5N9i8kP0y8lgbxPiEomNwq1sCzMSfHbIQ8toXwPVJkdmYm4pEiXOb6txCONsmGz0Iz9wEDQ3jRlZsKsPQlPUACAop17b0w/s320/IMG_20220827_111810%20(2).jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div>Other companies have also spoken on this subject. For example, Hirzlan, an office furniture store, also called for everyone to work together in the face of high inflation and promised not to increase product prices for the rest of 2022.</div><div><br /></div><div style="text-align: left;">On the other hand, the managing director of the supermarket chain Bónus explained that the idea itself was a great initiative. However, Bónus will not freeze prices, but is working every day to avoid price increases as much as possible and to pass on any price reductions directly to customers. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-dsW__ngNrlAfwgFtWtORpThZ3ewIpYKGw2CB9MKXsmOuqRa9SCpE-GXISLDw0ksyANeW7XL7UqqrKlaWKcwnFVFv2PgnbkdiWiqLv40BIa6Wkai43WE0PuOhAJU697jjticcdrvUTnTinrIu1x5kTXtdxyOExyVZrRoub0s2MWJvF6bBbiJjJP4fw/s1250/B%C3%B3nus_April22_IMG_20220422_164951.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="938" data-original-width="1250" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-dsW__ngNrlAfwgFtWtORpThZ3ewIpYKGw2CB9MKXsmOuqRa9SCpE-GXISLDw0ksyANeW7XL7UqqrKlaWKcwnFVFv2PgnbkdiWiqLv40BIa6Wkai43WE0PuOhAJU697jjticcdrvUTnTinrIu1x5kTXtdxyOExyVZrRoub0s2MWJvF6bBbiJjJP4fw/s320/B%C3%B3nus_April22_IMG_20220422_164951.jpg" width="320" /></a></div><br /><div style="text-align: left;"><b>IKEA </b>said, up to now they have not yet passed on the higher costs during the Covid pandemic and the associated supply chain problems to their customers over the past two years. The furniture store always publishes the catalogue for the next 12 months in September, which in fact also fixes the prices for this period. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><p style="background-color: white; box-sizing: border-box; font-family: "Open Sans", Arial, Helvetica, sans-serif; font-size: 0.895em; line-height: 1.5; margin-bottom: 1rem; margin-top: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0DO_4id07_zlXwClmeoTatQll2CeD9qb6z-tRjxEyN7R-JvkdigmH8t8-EGV8RgKhuEBouCzUoGHrfLowDPDkB3SRGBmjejbm9gtVtqmnZYifZz-6edNiH30Pkj30qAz-JOeLgwjufAeK74QwWVY2_PFcHVly0L8eqcPjDqKuOaZbuI_Euj6XkhEBg/s6000/IMG_2040%20(3).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3375" data-original-width="6000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0DO_4id07_zlXwClmeoTatQll2CeD9qb6z-tRjxEyN7R-JvkdigmH8t8-EGV8RgKhuEBouCzUoGHrfLowDPDkB3SRGBmjejbm9gtVtqmnZYifZz-6edNiH30Pkj30qAz-JOeLgwjufAeK74QwWVY2_PFcHVly0L8eqcPjDqKuOaZbuI_Euj6XkhEBg/s320/IMG_2040%20(3).JPG" width="320" /></a></div><p></p></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>In August, inflation was "only" at 9.7% </b></div><div style="text-align: left;"><br /></div><div>Currently, the statistical office published a report that inflation in Iceland was 9.7% in August, compared to 9.9% in July 2022. In particular, energy prices have fallen slightly and the demand for real estate decreased a bit (due to higher interest rates of the central bank).</div><div><br /></div><div style="text-align: left;">This at least slows down inflation slightly. Whether it's a long-term trend or just a short-term recovery remains to be seen. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com0tag:blogger.com,1999:blog-4404247804193163049.post-48370285025651888612022-08-21T16:09:00.000-07:002022-08-21T16:09:01.730-07:00Eplaterta með söxuðum möndlum<h3 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsuayGvivZ6ype13KhUCyb8W47To-oZ-XDzoaWOb8njqnDnvFXEv34JsX9eoULF81iIsFRkJrfOzcklBkhZdXA4oFg-TNBKPYr7_LGAJBKMxbtkqKKoQFqzFQ0Z-88HCb5lwwBWjxzGyOY-ft6vM4bAfbK6Mz6TYLgNADkQHmzb_mZ0TU1aPrDROlBUQ/s5999/IMG_1447%20(3).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3375" data-original-width="5999" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsuayGvivZ6ype13KhUCyb8W47To-oZ-XDzoaWOb8njqnDnvFXEv34JsX9eoULF81iIsFRkJrfOzcklBkhZdXA4oFg-TNBKPYr7_LGAJBKMxbtkqKKoQFqzFQ0Z-88HCb5lwwBWjxzGyOY-ft6vM4bAfbK6Mz6TYLgNADkQHmzb_mZ0TU1aPrDROlBUQ/s320/IMG_1447%20(3).JPG" width="320" /></a></div>Apple pie with chopped almonds</h3><div style="text-align: left;"><br /></div><div style="text-align: left;">Here once again, I present a recipe for an apple pie. Admittedly, my youngest son was not really enthusiastic about this cake because it was more apple than cake, he said. He is not completely wrong, the cake is definitely very appley - but I don't think that this is a disadvantage at all! </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRaSOV-Hci32AhuJX8Rg8W90x6rtnxs2UorrHwqy79U49hc80j_Pu5qlprD8WAoKTkaJ2zVD4cbT5nJ0lDKRLw3faScON6Gx34vdXGo-BXaLKNd57EgvMzEHugFhMrBuvt1U8BanPRaUvWbm8963R_Kkwm0tfKd06M5TE58tpqSkHzsvcOeG-0rMcOvA/s6000/IMG_1408%20(2).JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRaSOV-Hci32AhuJX8Rg8W90x6rtnxs2UorrHwqy79U49hc80j_Pu5qlprD8WAoKTkaJ2zVD4cbT5nJ0lDKRLw3faScON6Gx34vdXGo-BXaLKNd57EgvMzEHugFhMrBuvt1U8BanPRaUvWbm8963R_Kkwm0tfKd06M5TE58tpqSkHzsvcOeG-0rMcOvA/s320/IMG_1408%20(2).JPG" width="320" /></a></div><br /></div><div style="text-align: left;"><div>5 - 6 apples</div><div>250 g soft butter</div><div>140 g brown sugar</div><div>2 eggs</div><div>250 g flour</div><div>2 tsp baking soda</div><div>1 pinch of salt</div><div><br /></div></div><div>100 g chopped almonds</div><div style="text-align: left;">1 tsp cinnamon </div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 tsp icing sugar</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Preparation</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Peel the apples, remove the seeds and cut into pieces.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSikhoWOjalm4C2T37sT2sejVGrCJuGdEweb34GceTOrCwjJSOdgCozeKtpx749l987pdo-QvI2NeoliqPetFg6UElKA60aOqFsmvWHMLuS3lycJU-z3TSOM3ihqT6KMdUIvXZVDiycYOTWRKnuCOlEKLqrBA4tZ6DL6H6MZ_oUIRnRDqVXq5S90AHQ/s6000/IMG_1412%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSikhoWOjalm4C2T37sT2sejVGrCJuGdEweb34GceTOrCwjJSOdgCozeKtpx749l987pdo-QvI2NeoliqPetFg6UElKA60aOqFsmvWHMLuS3lycJU-z3TSOM3ihqT6KMdUIvXZVDiycYOTWRKnuCOlEKLqrBA4tZ6DL6H6MZ_oUIRnRDqVXq5S90AHQ/s320/IMG_1412%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">Then boil the apple pieces in hot water for 3 minutes.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Ve3B1_NLb-ud7-HVB-bJfULykBz4mJ6tl9AHf58-QGfUxl9m_slc1Z-blffq67ROuIgc60siY-4tVafKp4vbbjT9dlyqTS0mm7IC2X1opcL2SyJphxZYGGrcz7cfbzCohzMwUfaW2VyyGQNKhw_nSbAUwUlzBsbqQDjj1Jp1T4zdVLGSKc8_NEh97A/s6000/IMG_1414%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Ve3B1_NLb-ud7-HVB-bJfULykBz4mJ6tl9AHf58-QGfUxl9m_slc1Z-blffq67ROuIgc60siY-4tVafKp4vbbjT9dlyqTS0mm7IC2X1opcL2SyJphxZYGGrcz7cfbzCohzMwUfaW2VyyGQNKhw_nSbAUwUlzBsbqQDjj1Jp1T4zdVLGSKc8_NEh97A/w400-h266/IMG_1414%20(2).JPG" width="400" /></a></div><br /><div style="text-align: left;"><div>Drain the water and let the apples cool down a little in a sieve.</div><div><br /></div><div>Preheat the oven to 350 °F (180 °C) upper/lower heat.</div><div><br /></div><div>In a bowl, stir the butter with the sugar until frothy.</div></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAaOnGUW_k1-Wtrr1uN0q5I7fhkxPO0bCFGrfl4DbGsgpVbiOS8StoVFBf8iVi1gVawUvct2GgGUuPtVXM1u8UzQPHXWCUMEHGZyVlOZnRBqzzpRWO2TzCSNlfChDzypxvnptUI-fBvOaJfDLBeFSgR3QUGR34bR5HCws-k2hDirKuaalGzK5ZaMPpQ/s5838/IMG_1416%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3892" data-original-width="5838" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAaOnGUW_k1-Wtrr1uN0q5I7fhkxPO0bCFGrfl4DbGsgpVbiOS8StoVFBf8iVi1gVawUvct2GgGUuPtVXM1u8UzQPHXWCUMEHGZyVlOZnRBqzzpRWO2TzCSNlfChDzypxvnptUI-fBvOaJfDLBeFSgR3QUGR34bR5HCws-k2hDirKuaalGzK5ZaMPpQ/s320/IMG_1416%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">Add two eggs one by one and mix.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_lVu6hklW-MDEJWoWC8firJzb9ZWfokPjEMm9ZsvNUligrXaC-pOGXfa0IqwGimMjoFoxG7SBgc2VUveltocvqBfaziCsB4rivRi4JFvJLkqeC-zUNMsH2AGqGxcdt2IFe3W3T1dgEZZgFfq1l_bPs6PWbZL-vKhRHY7Am3RG4MnkXh84XX6rBBEdw/s6000/IMG_1419%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_lVu6hklW-MDEJWoWC8firJzb9ZWfokPjEMm9ZsvNUligrXaC-pOGXfa0IqwGimMjoFoxG7SBgc2VUveltocvqBfaziCsB4rivRi4JFvJLkqeC-zUNMsH2AGqGxcdt2IFe3W3T1dgEZZgFfq1l_bPs6PWbZL-vKhRHY7Am3RG4MnkXh84XX6rBBEdw/s320/IMG_1419%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">Then add the flour, baking powder and salt and mix everything to a smooth dough.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglK2Q0NbxDSRK_SEBivSZgOXENVdSi8z3FxEUaSkk6W9-_f8mBTo44a_n_4D1o4Vm0xoJMDg-5TLcEgvL5Vop8DSF_Z7iYmYK5XUdExlyNMwQcuEeS0exFmhBju3jrta14IXjtjw919i2GNq42pt56bWUHhFUf-xqxm4wntOFs-T0Ym_k9wdmg6hapbg/s6000/IMG_1421%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglK2Q0NbxDSRK_SEBivSZgOXENVdSi8z3FxEUaSkk6W9-_f8mBTo44a_n_4D1o4Vm0xoJMDg-5TLcEgvL5Vop8DSF_Z7iYmYK5XUdExlyNMwQcuEeS0exFmhBju3jrta14IXjtjw919i2GNq42pt56bWUHhFUf-xqxm4wntOFs-T0Ym_k9wdmg6hapbg/s320/IMG_1421%20(2).JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzjhhH9mHUQgm4Bz41Urj8c4Wb0vXqxq-TUTL2NTJlq3yaU4z2idQ7u8MAUpGAfRt-j_GvBEEkhfvcgtamvYX38sD9p91oxzyjd3LZFhVwwBdQWBDz2UU4ZcAoK5TWVsz0qcoXkdjtJpwU_FxxI1crskteEEnstqOrJeHhO6T0yAmDX1lSeZbg8DRVA/s6000/IMG_1422%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzjhhH9mHUQgm4Bz41Urj8c4Wb0vXqxq-TUTL2NTJlq3yaU4z2idQ7u8MAUpGAfRt-j_GvBEEkhfvcgtamvYX38sD9p91oxzyjd3LZFhVwwBdQWBDz2UU4ZcAoK5TWVsz0qcoXkdjtJpwU_FxxI1crskteEEnstqOrJeHhO6T0yAmDX1lSeZbg8DRVA/s320/IMG_1422%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">Fill about half of the dough into a springform pan lined with baking paper and smooth it down.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3n-DoLUTpCRi7O0jMAC_KAbKnhbgXFkTIp9ATB2Y5V2kFI7gP1QO-cuAL8-EAio9Xgq4w96peZ3kLFH8SOJ1BguyOkUFEAsOzFpLJWwHIE-1zK0LVEhrq0fbTmCDgkM-abM6iatUqvGkpr_Ueh6ZE6AwfpYaxG1_Lyl2CTCNX2trBLsaZ9nblj1_X2Q/s6000/IMG_1426%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3n-DoLUTpCRi7O0jMAC_KAbKnhbgXFkTIp9ATB2Y5V2kFI7gP1QO-cuAL8-EAio9Xgq4w96peZ3kLFH8SOJ1BguyOkUFEAsOzFpLJWwHIE-1zK0LVEhrq0fbTmCDgkM-abM6iatUqvGkpr_Ueh6ZE6AwfpYaxG1_Lyl2CTCNX2trBLsaZ9nblj1_X2Q/w400-h266/IMG_1426%20(2).JPG" width="400" /></a></div><br /><div style="text-align: left;">Spread the cooked apple pieces on the dough and spread the remaining dough over the apple pieces.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix the chopped almonds in a small bowl with the cinnamon...</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQqBJO_fKOtfgjdryjvxD7DaWhBjq4v2SQ2Hwqg-D4rASwA76YxNg0GCtSRolj-Eg3QwPhCO2FVNG1hzZG9Nn9-TG-atQP5P2zJo3iAvxkK_-MatXh5kgp1PGk2l5gxKWV1s0Jbj2JaPtUj5aubMvlGvoEBIevplP7Vzq72Dhwz_G30RUBChsfrEV2w/s3996/IMG_1427%20(4).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3996" data-original-width="3995" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQqBJO_fKOtfgjdryjvxD7DaWhBjq4v2SQ2Hwqg-D4rASwA76YxNg0GCtSRolj-Eg3QwPhCO2FVNG1hzZG9Nn9-TG-atQP5P2zJo3iAvxkK_-MatXh5kgp1PGk2l5gxKWV1s0Jbj2JaPtUj5aubMvlGvoEBIevplP7Vzq72Dhwz_G30RUBChsfrEV2w/w200-h200/IMG_1427%20(4).JPG" width="200" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">... and spread over the cake.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWdfLf__M2tn1AxwGyFxj2BJiPMN8kxmbUGX05VJ46hFp_fDgDRGi5piBn8bGLNdEw5tJ3LkIJ1r40fJlD9kOzlhnBo7_ggPPnhGZeGyRilNypwxa3w-_gskyLiLnxUArif_kisBunD5xZCYYO4x2snFTnoD4iZAlomYiTazCQuf4iLADbL-83MuS4A/s5549/IMG_1432%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3699" data-original-width="5549" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWdfLf__M2tn1AxwGyFxj2BJiPMN8kxmbUGX05VJ46hFp_fDgDRGi5piBn8bGLNdEw5tJ3LkIJ1r40fJlD9kOzlhnBo7_ggPPnhGZeGyRilNypwxa3w-_gskyLiLnxUArif_kisBunD5xZCYYO4x2snFTnoD4iZAlomYiTazCQuf4iLADbL-83MuS4A/s320/IMG_1432%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;"><div>Bake the cake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 25 - 30 minutes (toothpick test!).</div><div><br /></div><div>Remove the cake from the oven, let it cool briefly and seave the icing sugar over the cake while still warm.</div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKnub0mF80MToTS04PUiKi121KCUMEXAE46OdLT2THMjnihX2U8VF2dD0vqIrsc9wZKM9cOzS7ZXzejcCv3PhokzCHoDuyh0Dl8tCyuziCWXH7A4VZXGL5bP5f3vtBs1FeqtzYyA9-oI_pGAODf5jS5fTaKY9q_Gi9gghTuC6x2XaLczH-C0j-LDJ5g/s6000/IMG_1434%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKnub0mF80MToTS04PUiKi121KCUMEXAE46OdLT2THMjnihX2U8VF2dD0vqIrsc9wZKM9cOzS7ZXzejcCv3PhokzCHoDuyh0Dl8tCyuziCWXH7A4VZXGL5bP5f3vtBs1FeqtzYyA9-oI_pGAODf5jS5fTaKY9q_Gi9gghTuC6x2XaLczH-C0j-LDJ5g/s320/IMG_1434%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;"><div>Then let the cake cool down before taking it out of the pan. My experience: Getting the cake out of the pan too early is not a good idea! But a bit warm it tastes particularly delicious!</div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZeUJZ_0XC4str2Hht_hNzelZ15NiLjrEI23Pd1HbPLHJlAEiovAk-OLt1MGTthSTW4dvh2pYMhAJC6GyOCl9cy8zTq1tcoTDIrEbYrEDxRyVlQ_JFlgCDB_VQ7qZxXOYhWiu-oCWJIGpTZ6HO_UeMLCJAlBTm5FVpbT2NMBDXH253KzvUbaHTtWjyfg/s6000/IMG_1447%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZeUJZ_0XC4str2Hht_hNzelZ15NiLjrEI23Pd1HbPLHJlAEiovAk-OLt1MGTthSTW4dvh2pYMhAJC6GyOCl9cy8zTq1tcoTDIrEbYrEDxRyVlQ_JFlgCDB_VQ7qZxXOYhWiu-oCWJIGpTZ6HO_UeMLCJAlBTm5FVpbT2NMBDXH253KzvUbaHTtWjyfg/s320/IMG_1447%20(2).JPG" width="320" /></a></div><br /><div style="text-align: left;">Enjoy your meal!</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIRA3h7yaSwW9SswxUu3ZIuDknzrzlsAUcsO_8UtROvbaEleNybCNhdGNCSl8HO80RQSgDWHMewDZysWruL5-eCnavVgZumBtWMfhDH5i55DvLUr2SevMM15N21nAH4uugc1mnLlBZ77qbtktiOy_oMdShwz-GEL96CdVa-XPfv9qBxgKAmpXXJUVdg/s6000/IMG_1586%20(4).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3375" data-original-width="6000" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIRA3h7yaSwW9SswxUu3ZIuDknzrzlsAUcsO_8UtROvbaEleNybCNhdGNCSl8HO80RQSgDWHMewDZysWruL5-eCnavVgZumBtWMfhDH5i55DvLUr2SevMM15N21nAH4uugc1mnLlBZ77qbtktiOy_oMdShwz-GEL96CdVa-XPfv9qBxgKAmpXXJUVdg/w400-h225/IMG_1586%20(4).JPG" width="400" /></a></div><br /><div style="text-align: left;"><br /></div>Markushttp://www.blogger.com/profile/13625821620431056575noreply@blogger.com1