2 egg whites 80 grams of raw sugar 2 Tbsp chocolate chips 2 Tbsp raisins 2 Tbsp chocolate muesli
Preparation
Mix the chocolate chips, raisins and chocolate granola in a small bowl.
Beat the egg whites in a tall bowl until stiff, then add the sugar and stir.
Carefully fold the chocolate-raisin-muesli mixture into the egg whites with a spoon.
Using two teaspoons, carefully place the dough heaps on a baking tray lined with baking paper, leaving enough space between them, and bake at 275 °F (140 °C) for approx. 40-45 minutes.
Then let it cool on the tray and then carefully remove it from the baking paper.
700 g white fish fillets 3 Tbsp butter 2 Tbsp lemon juice 4 Tbsp flour 1 tsp salt 1/2 tsp white pepper 1 pinch of paprika spice
Preparation
Preheat the oven to 350 °F (170 °C).
Cut the fish fillets into bite-sized pieces approx. 4 x 4 cm in size.
Melt the butter, then add the lemon juice.
Mix the flour with the salt and white pepper on a plate and coat the fish pieces in the breading.
Briefly fry the breaded fish pieces in the butter on both sides, then place them in a fireproof dish and pour the rest of the melted butter over them, then spread a little bit of the paprika spice over them and then bake the whole thing at 350 °F (170 °C) for about 20 - 25 minutes Let the oven cook.
Traditionally the fish is served with vegetables and potatoes.
Icelandic housewives used to bring fish and potatoes to the table several times a week, the "staple food" of Icelanders, as both were relatively easily available and affordable. The leftovers were then reused by chopping them up and mixing them together to create plokkfiskur – mashed fish. Nowadays, plokkfiskur is often made from fresh fish - a simple but also delicious typical Icelandic food.
Ingredients
500 g cooked haddock 500 g boiled potatoes 1 onion 350ml milk 50 g butter 3 Tbsp flour White pepper Salt 50 g grated cheese
Preparation
Break the fish into small flakes. Also cut the pre-cooked potatoes into small pieces. Chop up the onion. Slowly heat the milk in a saucepan.
Heat butter in the pan and fry the onion pieces until translucent. Pour the flour over the onion pieces and bring to the boil for about a minute. Slowly add the heated milk, stirring constantly, and simmer for five minutes. Season generously with salt and pepper.
Place the fish and potato pieces in an ovenproof dish and mix.
Pour over the sauce and sprinkle the grated cheese on top.
Bake in the oven at 400 °F (200 °C) for about 20 minutes.
Then serve the Plokkfiskur with boiled potatoes, fresh tomatoes and perhaps a slice of Rúgbrauð with salted butter.
Visually it can still be optimized, but the taste is wonderful!
70 g rice 400 ml milk 400 ml water ½ tspsalt e.g 25 g raisins 1 tsp vanilla 3 tbspsugar ¼ tsp cinnamon
Preparation
First wash the rice in cold water.
Bring the water to a boil in a pot on the stove. Add the rice and salt together to the boiling water and cook for about 15 minutes.
Then add the milk and raisins and cover and simmer for another 10 to 15 minutes.
Stir regularly while cooking to avoid burning or clumping .
Then serve the rice pudding with sugar and cinnamon.
Annotation:
Grjónagrautur is a relatively typical Icelandic food - it is easy to cook, with few ingredients and relatively inexpensive. If you like, you can of course buy your Grjónagrautur ready-made in almost any supermarket in Iceland.
By the way, it is a Christmas tradition in many families to put an almond in the rice pudding for the family dinner on Christmas Eve. Whoever finds the almond gets a small gift.
Preparation Cook the cauliflower in boiling, lightly salted water for about 10 to 15 minutes. Then rinse under cold running water and separate the florets from the stalk.
Melt the butter in a saucepan, stir in the flour and add the milk in small sips and stir carefully until smooth.Add the instant chicken broth powder and half of the cheese to the pot and stir until the cheese has melted.
Place the cauliflower florets in an ovenproof dish, pour the sauce over them and spread the other half of the cheese over them.
Bake the whole thing in the oven at 350 °F (175 °C) for about 30 minutes.
Ofnbakað blómkál með blóðmör
Annotation:
It also tastes very tasty, but a little more intense if you replace the grated cheese in the sauce with blue cheese.
Following the tips I got here in the blog, I tried the "hardcore" version of the Skúffukaka recipe again this weekend, with a handful of licorice pieces in the dough and a few tablespoons of coconut flakes that I added to the fresh ones sprinkled soft chocolate icing.
And I have to be honest - the version went down really well at the family coffee hour yesterday and actually tasted a little better - absolutely amazing!
Heat a large pan on the stove. Then add the oil to the heated pan and briefly fry the chopped onions.
Cut the lamb into pieces and make minced meat. Then season the mixture with salt and pepper and knead thoroughly with the breadcrumbs and shape into two flat meatballs.
Fry the minced steaks in the pan with the onions. Then reduce the heat until the minced steaks are crispy on both sides and cooked through on the inside.
Fry the two eggs in the pan as fried eggs.
Then serve the minced steaks with the fried eggs fresh from the pan, for example with fried potatoes and pickles.
500 g lamb 750 ml water 1 chopped onion 250 g beets 150 g potatoes 150 g carrots 250 g white cabbage 1 stalk of leek 1/2 bunch of parsley 40 g oat flakes
Preparation
Cut the meat into cubes, put it in a large pot and pour cold water over it and season with salt and pepper. Then slowly bring to the boil on the stove without a lid, skim off the resulting foam every now and then, and let it simmer slowly for a good 30 minutes.
When preparing the broth, skimming off all of the grayish foam that forms is a prerequisite for obtaining a clear broth. Do not stir while the broth is boiling - this will release cloudy particles.
Then add the oat flakes to the broth and stir well.
Wash, peel and dice the beets and potatoes. Also clean the leek and carrots and then cut them into thin slices. Chop the onion into small pieces.
Add the vegetables to the pot and let everything simmer for another 15 minutes.
Cut the white cabbage into strips and chop roughly.
Add the cabbage to the soup and simmer for another 10 minutes.
Then add the herbs and stir.
Season again with salt and pepper to taste and serve. In Iceland, at least in the past, the meat was often fished out of the soup and served on a separate plate, sometimes even with potatoes, and the soup in a separate bowl, but today you often get everything together, usually with a thick slice of freshly baked brown bread in addition.
Annotation:
The cooking time for the meat soup alone is a good hour, so with all the trimmings you have to start cooking in good time if you want a warm meal. However, the soup also tastes delicious when reheated!
Bring the 4 liters of milk to the boil (make sure nothing burns on the bottom!) and then let the boiling milk cool down to about 100 °F (38 °C) - this is important because otherwise the rennet will not coagulate properly.
Mix the liter of sour cream until creamy, stir with a tablespoon of cold milk until smooth and mix into the boiled, slightly cooled milk. Dissolve the rennet tablet in a little lukewarm water and stir it well into the still warm milk. (Classically you would use some ready-made Skyr to “inoculate”, but that doesn’t work well here).
Cover the pot and let it rest at room temperature for about 24 hours.
The next day, pour the mixture into a thin, freshly cooked linen towel and let the whey slowly drain off until the remaining Skyr has roughly the consistency of thick curd (can take between 2 to 6 hours - the longer you let it drain , the more crumbly the consistency becomes).
Stir the drained Skyr until smooth with a whisk and pour into a freshly boiled, well-sealable jam jar or similar.
The finished Skyr can then be stored in the refrigerator for around 4 to 5 days.
Pure Skyr has roughly the consistency of joint putty, is relatively tasteless and vaguely reminiscent of cottage cheese. Skyr is low in fat, high in protein, very filling - and tastes very tasty when mixed with a little honey and fresh fruit, for example. But if you like, you can also dress it up with tomatoes, cucumbers and herbs.
Homemade fresh bláberja skyr
Annotation:
It is important to get the dishes used completely clean and as germ-free as possible, otherwise the Skyr will go bad too quickly - so it's best to wash everything in the dishwasher at the highest temperature and then use it straight away!
With the last jar of jam with Skyr, before it could go bad, I tried the blueberry ice cream recipe again, with Skyr instead of low-fat quark. For that alone it's worth making the skyr yourself!
Icelandic moss ("Fjallagrös") is a relatively low but very tough shrub lichen.
The moss is repeatedly recommended in old books on Icelandic medicine - as a remedy for diarrhea, gastrointestinal problems and nausea, as a strengthening potion, for inflammation of the mouth and throat and lung problems, but also as a remedy for stubborn skin diseases such as acne - However, you should drink three cups of fresh, pure moss tea every day over a longer period of time.
The moss is collected in late summer and autumn in dry weather and then slowly dried in a dark place so that the medicinally effective ingredients (probably bitter substances, acids and mucilage, but also iodine and vitamins A, B1 and B12) are preserved as well as possible.
Moss tea
To make moss tea, take a small amount of dried moss, let it boil in fresh water for about 10 minutes and then steep the whole thing for at least half an hour.
It is said that only after this time does the tea develop its optimal effect.
By the way, the tea looks pretty unexciting and doesn't smell particularly intense - and in terms of taste, it basically starts with "spinach" and ends slightly with "peppermint" in the aftertaste. So it's more interesting than I expected at first sip!
Moss milk
Bring a cup of milk to the boil and add a small amount of washed moss. Let the moss cook in the milk for about 2 - 3 minutes, then add a small pinch of salt and a little sugar.
Then drink the warm moss milk directly in small sips.
By the way, the moss milk tastes surprisingly harmless, it just looks a bit unusual.
80 g powdered sugar 2 Tbsp sugar 240 g chopped nuts 1.5 tsp cinnamon 120 g flour 60 g soft butter 1/2 tsp vanilla flavor
Ingredients for the dough
4 egg yolks 200 g sour cream 1.5 tsp vanilla flavor 480 g sugar 480 g flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 170 g soft butter
Preparation
Preheat the oven to 350 °F (175 °C)C.
Mix the powdered sugar with the other sugar, the chopped nuts and the cinnamon. Then mix with the flour, vanilla flavoring and butter and make crumbles.
To make the dough, beat the egg yolks until foamy and mix with the sugar, baking powder, baking soda and salt. Stir in the soft butter, then add the sour cream. Spread the dough on a baking tray and spread the nut and crumble mixture over the dough.
Bake the cake in the oven for about 1 hour, then let it cool for a good quarter of an hour and remove it from the tin.
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