Bakaðar perur með appelsínusósu

Baked pears with orange sauce

Ingredients

4 tbsp melted butter
4 Tbsp breadcrumbs
3 tbsp brown sugar
1/2 tsp grated orange peel
1 pinch nutmeg
1 pinch of salt
 
2 pears

150 ml elderflower syrup (or similar)
150ml water

100 g cream cheese
2 tbsp cream
1 tsp grated orange peel
1 tbsp orange juice
4 tsp powdered sugar

Preparation

Mix the melted butter thoroughly with the breadcrumbs , brown sugar, grated orange peel, nutmeg and salt.

Peel, wash, halve and core the pears. Drizzle the pear halves with the butter-sugar mixture and then place them in an ovenproof dish.

Mix the syrup with approx. 150 ml of water and pour the liquid into the mold with the pears. Close the mold or cover with aluminum foil.

Place in the oven on the grill at around 350 °F (175 °C) for around 15 minutes.

Mix the cream cheese with the cream, the grated orange peel, the tablespoon of orange juice and the powdered sugar.

Serve the warm pear halves with the cold orange sauce for dessert.

[Translated from here.]

Gráðaostaperur

Cheese -pears

Ingredients for 2 servings


2 fresh pears  
2 tsp lemon juice  
60g cream cheese
60g blue cheese  
1 tbsp milk
1 pinch Mustard
1 pinch of cayenne pepper
1 pinch of salt

Preparation
 
Peel the pears , cut them in half and remove the core.
Wash the halves of the pears thoroughly and rub them with the lemon juice.

In a separate bowl, mix the cream cheese with the blue cheese , milk, mustard and spices.

Then fill the mixture into the hollowed out pear halves and serve with a few leaves of lettuce as a dessert - or alternatively as a side dish with grilled meat.

 


[Translated from here.]

Jólakaka

"Jólakaka" literally means "Christmas cake", but Icelanders don't see it that narrowly and like to serve their Jólakaka outside of the Christmas season.


Ingredients

200 g butter
200 g sugar
2 eggs
400 g flour
2 tsp baking soda
100 g raisins
1 tsp cardamom
1 tsp vanilla
1 tsp lemon peel
150 ml milk


Preparation

Preheat the oven to 350 °F (180 °C) (upper/lower heat).

In a large bowl, mix the butter and sugar, then add the eggs and beat until fluffy.

In a second bowl, mix the flour with the baking powder, raisins, cardamom, vanilla and grated lemon peel.

Then, in portions, alternately fold the dry ingredients and the milk into the butter-sugar mixture and stir carefully with a wooden spoon.

Line the loaf pan for the cake with baking paper and pour in the finished dough. Smooth the top of the dough in the mold as smoothly as possible.

Bake at 350 °F (180 °C) for about 60 minutes in the lower third of the oven.

Then let it stand covered for about 10 minutes, then turn the Jólakaka out of the mold.

Annotation:

The cake can also be frozen in portions so that you have something ready when unexpected guests come.

[Translated from here.]

blaðlauks- og fennelsúpa

Leek and fennel cream soup

 

  Ingredients

4 stalks of leeks
2 pieces of fennel
325 ml water
1 - 2 potatoes
1 heaped tbsp star anise
300 ml cream
1 pinch of salt
1 pinch of pepper
Chives or similar for decoration

Preparation

Heat the water in a pot.

Clean the leek and fennel. Cut the leek into thin slices, tear the fennel into individual leaves and also chop them into small pieces. Quickly add to the hot water and simmer for 5 to 6 minutes, stirring occasionally.

Then put the chopped potatoes in the saucepan with the salt, pepper and aniseed and cover and let everything cook for 15 to 20 minutes. Stir occasionally and add water if necessary.

Then puree everything carefully with a blender.

Stir in about 2/3 of the cream and heat in the finished soup.

Whip the remaining cream until stiff and serve the warm soup - decorated with a spoonful of whipped cream and the finely chopped chives (alternatively also the fennel herb or similar).

Annotation:

By the way, you can also serve the soup cold, just let it cool down and then decorate it with whipped cream and chives.
 

[Translated from here.]

Skyndi-kjötbollur

Quick meatballs from the camping kitchen:

Ingredients

600 g minced meat
1 cup of ready-made leek soup
20 saltine crackers
1 egg
2 Tbsp oil


Preparation

Crumble the crackers, then knead them with the minced meat, the contents of the soup packet and the egg. Form the mixture into round balls about the size of a table tennis ball.

Heat the oil in a pan and fry the meatballs until crispy and brown all over.

Annotation:

If you like, you can also serve the meatballs in sauce - simply pour 150 g of hot meat broth, 150 g of blackcurrant jelly and a dash of whipped cream into the pan, stir thoroughly and then let the whole thing steep for about 5 minutes.

[Translated from here.]

Ávaxta jógúrtís

Fruit yogurt ice cream  

Ingredients

600 g frozen fruit
500 g normal yogurt (natural)
200 g raw cane sugar
100 g apricot jam
350g Greek yogurt


 
Preparation

Thoroughly mix the frozen fruit with the yoghurt, raw cane sugar and apricot jam.

Mix in the Greek yogurt.  

Then put everything in a freezer-safe bowl with a lid and put it in the freezer.

Stir occasionally until ice cream is frozen.

[Translated from here.]

Kleinur

Ingredients

1 kg vegetable fat (for deep-frying)

300 g wheat flour
125 g sugar
1 tsp baking powder
1 tsp baker's ammonia
1/2 tsp salt
1 tsp cardamom
1 tsp grated orange peel
30 g buttermilk
30 g ricotta
1 egg
40 g margarine


Preparation

Slowly melt the vegetable fat in a large pot over medium heat.

Mix the flour with the sugar, baking powder, staghorn salt, salt, cardamom and grated orange peel in a bowl. Make a well in the center and add the buttermilk, ricotta cheese, egg and margarine and then work everything into a smooth dough.

Roll out the dough in portions on a floured work surface.

Cut the rolled out dough into approx. 5 cm wide strands and 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, for example) and pull the ends of the dough through so that the whole thing is "twisted".

Then fry the individual, twisted pieces of dough in the hot fat for about 2 minutes, turning them over if necessary. Be careful not to bake the cookies in the fat for too long - they will darken in the air afterwards!

Fish the finished Kleinur out of the hot fat with a spoon and drain on kitchen paper and allow to cool.

Kleinur, cinnamon rolls and a tray of “Happy Marriage” cake

[Translated from here.]

Flatkökur - rye flatbread

Ingredients

400 ml milk
150 g wheat flour
150 g whole wheat flour
150 g rye flour
1 tsp baking powder
1 tsp salt




Preparation

Let the milk get hot.

Meanwhile, combine the other ingredients in a bowl and make a well in the middle. Slowly pour the hot milk into the cavity and knead the dough until it is as tough as possible but also smooth.

Roll out the dough in portions on the floured work surface with a rolling pin until you have a circle of dough about 12 cm in diameter.

Stack the rolled out, unbaked dough flatbreads on a plate with baking paper between the flatbreads.

Pour hot water into a bowl.

Bake the dough flatbreads in a cast iron pan (alternatively: e.g. a crepe maker) without adding fat until the underside of the flatbread gets black spots, then turn it over and bake it again for the appropriate length of time.

Then dip the baked flatbreads briefly into the hot water to wash off the flour residue. Then let them dry briefly on a kitchen roll and then stack the finished flatbreads on a plate, again with baking paper between the individual flatbreads.

Annotation:

The amount of dough is enough for me for about 10 flat cakes.

By the way, it takes a relatively long time until all the flatbreads are finished baking. If you want to eat Flatkökur for breakfast, you either have to get up at least two hours beforehand - or you can bake it during the day and then eat it later.

[Translated from here.]

Rófustappa - mashed beet

Ingredients

800 g beets
20 g margarine
1 pinch of salt
1 pinch of pepper
1 pinch of nutmeg
100 g cream cheese





Preparation

Peel the beets and cut them into small pieces.

Cover and simmer in boiling salted water until the beets are tender, about 20 minutes.

Drain the water and let the beets evaporate briefly.

Mash the beets and add the margarine, salt, pepper and nutmeg.

Also add the cream cheese (preferably sheep's cheese) and stir the whole thing again.

A nice vegetable side dish for meat or something similar, although the taste is very reminiscent of mashed potatoes.

[Translated from here.]

Fiskibollur - fish balls

Ingredients


500 g haddock fillet
1 chopped onion
1 egg
30 g wheat flour
30 g potato starch
1 tsp salt
1 tsp pepper
1 tsp nutmeg
1 tsp curry powder

butter for frying


Preparation

Cut the fish fillet into smaller pieces and mix with the finely chopped onion, egg, flour, potato starch, salt and spices and puree everything into a uniform paste. The porridge must be firm enough to form balls about the size of a tablespoon - if the fish mixture is too firm, you can thin it with a little milk if necessary.

Heat the fat in a pan and fry the fish balls for about 3 minutes on each side until they are light brown in color. Then keep the fried balls warm on a porcelain dish in the oven at 200 °F (100 °C) until they are served.

The fish balls are traditionally eaten with potatoes and vegetables - today we had beans and fries with them.

Fiskíbollur is a very typical Icelandic food - you can buy it pre-fried in any supermarket and then you just have to throw it from the package into the pan into the hot fat.

[Translated from here.]

Happy Marriage Cake

Happy marriage in different ways - Margs konar hjónabandssæla

Ingredients

250 g fine oat flakes
250 g flour
150 g brown sugar
1 tsp baking powder
1 tsp cinnamon
150 g soft margarine

400 g rhubarb jam


Preparation

Preheat the oven to 400 °F (200 °C) (upper/lower heat).

In a bowl, knead the oat flakes, flour and sugar with the baking powder, cinnamon and margarine to form crumbles. Set aside approx. 200 g of the sprinkles, place the rest in a cake tin lined with baking paper and press firmly there - making sure that the dough forms a higher edge on the outside.

Then spread the rhubarb jam on the cake and distribute the remaining sprinkles over it.

Bake in the oven at 400 °F (200 °C) for about 25 minutes on the middle rack.

Then let it cool well and traditionally serve with cream, as it is a relatively dry cake - but it lasts well and lasts a long time!

Annotation:

How the cake “Happy Marriage” got its name cannot really be explained.

One theory is that there are endless variations to this basic recipe and that over time more and more ingredients have been added depending on the baker's wishes - you can also mix coconut flakes into the dough, and instead of rhubarb jam, you can also add homemade date jam mix chocolate sprinkles and raisins into the rhubarb jam, use another type of jam instead of rhubarb jam - the variations are almost unlimited, as with a real recipe for marital bliss.

The other theory is that the cake is relatively easy to make, but quite dry - which is why it is traditionally served with whipped cream. But the cake stays fresh for a very long time - so perhaps the name is intended as a wish that a happy marriage will be the same.

[Translated from here.]

Rúgbrauð – Icelandic rye bread

Ingredients for 2 loaves of bread

400 g rye flour
80 g wholemeal flour
200 g sugar syrup
1 packet of dry yeast
1 tsp salt
250 ml milk


Preparation

Preheat the oven to 200 °F (100 °C)C (upper/lower heat, not convection!).

Mix the flour with the wholemeal flour, sugar syrup, dry yeast and salt. Then pour in the warm milk and work everything into a sticky, tough dough.

Take two milk cartons, cut off the top and clean the cartons thoroughly and rinse with hot water.

Pour the bread dough into the milk cartons; the cartons should be about halfway full because the dough will still rise accordingly. “Plump up” the dough in the box a little so that as many cavities as possible are filled and no air bubbles form.

Then carefully cover the milk cartons with aluminum foil and then place them in the oven at 200 °F (100 °C) upper and lower heat for about 10 - 11 hours.

Then take the milk cartons out of the oven and let the bread cool before carefully removing it from the cartons. The Rúgbrauð is relatively sweet, a little sticky and tastes extremely delicious - perhaps a bit like pumpernickel.

The bread is spread with salted butter and served.

For example, we enjoyed the Rúgbrauð with cheese of the "White Stilton Blueberry" variety - even if it wasn't Icelandic cheese, but came from my favorite organic farmer, but blueberries almost always go with Icelandic cuisine!

Annotation:

Classically, the Rúgbrauð in Iceland is baked in tin cans in the hot earth for about 24 hours, and the result is impressive. For example, I ate wonderful "Geysir bread baked in the geothermal heat in the ert" in the Cow Café in Vogafjos on Mývatn .

Due to the lack of hot earth, you have to make do somehow - to get as close as possible to the desired result, you bake the bread in the oven at 175-200 °F (80-100 °C) for 10 - 12 hours.




[Translated from here.]