Gulrótarsúpa með fiski og krabbar

Carrot soup with fish and crabs

Ingredients

2 Tbsp olive oil
1 finely chopped onion
1 tsp curry powder
3 minced garlic cloves
5 cm fresh ginger
500g Carrots
1 l vegetable broth
400 g white fish fillet
100 g crabs
1 pinch and pepper
some fresh coriander


Preparation

Heat the olive oil in a large pot over medium heat, then add the chopped onions, garlic and freshly grated ginger, sprinkle with the curry powder and fry briefly.

Peel the carrots and cut them into coarse pieces.

Add the carrots and vegetable stock to the fried onions in the pot and simmer over medium heat for about half an hour.

Remove the pot from the heat and puree everything finely with a hand blender. Then season with salt and pepper and a few coriander leaves and puree briefly again.

Wash the fish fillet, cut it into small pieces and dice it and then simmer the pieces in the finished soup for about 5 minutes.

Add the shrimps and serve the soup with a whip of cream and some fresh coriander on the plates or soup bowls and serve immediately.

[Translated from here.]

Hnetusmjörskökur

Peanut butter cookies

Ingredients

250 g peanut butter (as soft as possible, salted, no added sugar)
130 g raw cane sugar
1 egg

 

Preparation

Using a mixer or similar, mix the peanut butter, raw cane sugar and egg into a smooth, sticky mixture.

Form small balls out of the dough.

Line the baking tray with baking paper, place the dough balls on it and press them down lightly with a fork.

Bake with upper and lower heat in a preheated oven at 400 °F (200 °C) on the middle shelf for approx. 8 - 10 minutes.

Let the cookies cool on the baking sheet until they have hardened.

[Translated from here.]

Kryddhjörtu

Gingerbread hearts

Gingerbread hearts are also part of the classic Christmas cookies ("jólakökur") in Iceland.

Ingredients

150 g sugar beet syrup
150g sugar
150g butter  
100 ml sour cream
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground pepper
2 tsp cinnamon
400 g flour
1 tsp baking powder
 


Preparation

Melt the sugar beet syrup, sugar and butter very slowly in a large saucepan over low heat.

Remove the pan from the heat and add the sour cream, spices and flour with the baking powder. Mix everything well, knead it and then chill the dough for at least 8 hours, preferably overnight.

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

Roll out the dough flat on a floured work surface (not too thin, otherwise the gingerbread will become too dry too quickly!) and cut out the gingerbread using heart shapes.

Bake the gingerbread hearts on a baking tray lined with baking paper at 400 °F (200 °C) for about 8 minutes.

Let the gingerbread cookies cool on the tray and then carefully remove them from the baking paper.

[Translated from here.]

Pylsusnúðar

Sausage rolls

Ingredients for the dough

250 ml lukewarm water
1/2 pack yeast
1 Tbsp olive oil
1 tsp salt
380g flour




Ingredients for the sausage filling

100 ml ketchup
1 tbsp sweet mustard
4 small Vienna sausages
100g grated cheese

Ingredients for gratinating

1 egg yolk
20 g grated Parmesan


Preparation

Put the lukewarm water and the dry yeast in a bowl and let stand for a few minutes until the yeast starts to foam.  

Add the olive oil, salt and flour and knead everything well, adding a little more flour if necessary, until the dough is soft and supple and nothing sticks to your hands.

Cover the dough and let it rise in the bowl in a warm place for about an hour.

Then roll out the dough into a rectangle (approx. 20 x 30 cm).  

For the sausage filling, mix 100 g of tomato ketchup with a tablespoon of sweet sauce in a small bowl. Then spread the mixture onto the rolled out dough. Cut the sausages into thin slices and sprinkle over them, as well as the grated cheese.

Then carefully roll up the covered dough from one side and cut it into slices approx. 2 cm thick.

Then place the rolls on a baking tray lined with baking paper. Then brush the rolls with the egg yolk and sprinkle with the Parmesan.

Bake the rolls in the preheated oven on the middle shelf at 400 °F (200 °C) upper and lower heat for about 15 to 20 minutes until they have risen and taken on a rich, golden color.

Let the rolls cool and serve.

Annotation:  

Actually, you should prepare the Pylsusnúðar with real Icelandic Pylsur sausages and real Icelandic Pylsusinnep, but since these ingredients are difficult to obtain here, you can make do with Vienna sausages and a little sweet mustard, and the result is fine!

Pylsusinep

Pylsusinep

Pylsusinep

[Translated from here.]

Rauðrófusúpa

Beetroot soup  

 

Ingredients

3 pieces of cooked beets
450 g carrots
1 onion
4 spring onions
3 cloves of garlic
1/2 green pepper
1 stalk of celery
1 bay leaf
2 Tbsp ground cumin
2 liters of vegetable broth
salt and pepper

some sour cream to serve


Preparation

Peel the carrots and cut them into small pieces. Chop the onions, grate the garlic cloves, wash and chop the peppers and celery. There is no need to cut it too small as the soup will be pureed at the end.

Heat the vegetables together with 4/5 of the vegetable stock in a large pot with the caraway and bay leaf, after about 20 minutes add the pre-cooked beetroot and then let everything simmer over a low heat for about 3/4 hours.

Remove the pot from the heat, remove the bay leaf and carefully puree the soup so that nothing splashes out of the pot (beetroot leaves nasty stains!).

Stir in the rest of the vegetable broth and season with salt and pepper to taste.

Serve the warm soup with a dollop of sour cream and fresh bread on the side.

Annotation:

Beetroot is not only supposed to be delicious, but also very healthy.

The tubers contain a lot of vitamin B, potassium, iron and folic acid, and they also have a high nitrate content, so they are said to have a performance-enhancing effect, lower blood pressure and reduce the risk of heart attack, they are also said to strengthen the nerves and promote blood formation and are also useful for pregnant women generally be particularly good.

However, due to the high oxalic acid content, people who are prone to the formation of kidney stones are not advised to consume excessive amounts of beetroot.


[Translated from here.]

Vínarterta

The Original Icelandic Christmas Cake

For many exiled Icelanders, especially of the second and third generations in Canada and the USA, Vínarterta is their "Original Icelandic Christmas Cake", and they fondly remember how their Icelandic grandmother made this cake every Christmas according to her very special family recipe .


Ingredients for the filling

1 kg pitted dried plums
500 ml water
2 tsp ground cardamom
Juice of 1 lemon

 

Ingredients for the dough

approx. 1 kg flour
400 g margarine
500 g sugar
3 tsp baking powder
4 eggs
250 ml milk
2 tsp cardamom


Preparation

First prepare the filling:

In a medium saucepan, simmer the plums and water over medium heat, stirring occasionally. When everything becomes thick, add the lemon juice and continue cooking until everything becomes a thick paste.

Remove the pot from the heat, stir in the cardamom and puree the whole thing as finely as possible with the hand blender. Then let the finished filling cool down.  

Then make the dough:

Beat the butter and sugar until fluffy. Add the eggs and continue beating vigorously.

Add the flour, sugar, baking powder, cardamom and milk to the egg-sugar mixture and knead everything into a smooth dough.

Cover or wrap the prepared dough and chill it in the refrigerator for at least 1 hour.

Preheat the oven to 375 °F (190 °C).

Knead the dough vigorously with approx. 250 g of flour, adding more flour if necessary until the dough no longer sticks too much.

Then roll out round cake bases in portions from the dough on a floured work surface and bake two bases at a time in the oven at 375 °F (190 °C) for about 8 to 10 minutes. The dough is enough for 9 to 10 baked cake layers.

A round springform pan can be used as a measure for the circle - but it's better not to bake it in the pan, otherwise the finished base will crumble too easily on the edge when you remove it from the pan.  

Spread the plum filling on the first, still warm base, place the next base on top, coat it again and place a new base on top. The top layer is then no longer coated with the plum mixture.

In total, the recipe and filling are enough for two cakes with four to five layers.

Then wrap the cakes completely in cling film and let everything sit in the fridge for at least 24 hours.

To serve, cut the cakes into thin strips about 1 cm wide and then cut them again every 4 cm to create rectangular, bite-sized pieces.

[Translated from here.]

Sveppa-kótelettur

Lamb chop with mushrooms

 

Ingredients

6 lamb chops
250 gr mushrooms
1 red pepper
50 g butter
1/4 tsp black pepper
1 tsp salt

Ingredients for the sauce:

100 ml water
1 tsp meat broth
250 ml sour cream
1 tsp paprika powder
1/2 tsp salt
Parsley for garnish

Preparation

Fry the chops in the butter until golden brown and season with salt and pepper. Simmer in the pan over a gentle heat until cooked through, then remove from the pan and keep warm in the preheated oven.

Wash and chop the peppers, slice the mushrooms and add both to the pan. Add water and sour cream, bring to the boil and then simmer for about 10 minutes. Season with the paprika powder.

Return the chops to the pan and sprinkle fresh parsley over them.

Serve the chops with the sauce, boiled potatoes and Bláberjachutney .

[Translated from here.]

Döðlubrauð

Date bread

Ingredients

300g flour
2 tsp baking powder
1/2 tsp salt
250 g sugar
250 g chopped soft dates
200g coarsely chopped walnuts
2 eggs
200 ml skimmed milk
3 Tbsp oil
1 tsp vanilla sugar


Preparation

In a bowl, mix the flour with the baking powder , the salt and the chopped Mix dates and nuts .
 

Separately, using a fork or whisk, beat the eggs with the milk, oil and vanilla sugar until foamy.

Then add the foamy mixture to the solid ingredients in the bowl and whisk everything together. Then put the finished dough into a greased loaf pan or one lined with baking paper.

Bake the date bread in the lower third of the oven at 350 °F (180 °C) for about 45 minutes.

The date bread tastes particularly delicious spread with fresh, salty butter!

[Translated from here.]

Súkkulaðismákökur

Chocolate cookie

Ingredients

300 g sugar
90 g cocoa powder
1/2 tsp salt
3-4 egg whites
40 g each of chopped dates, nuts and chocolate pieces  


Preparation

Mix sugar, cocoa powder and salt.

Beat the egg whites until stiff and mix in portions with the sugar-cocoa mixture.

Then add chopped dates, nuts and chocolate pieces to the dough.

Then chill the dough in the refrigerator for at least 1 hour.

Preheat the oven to 350 °F (170 °C).

Place the dough with two teaspoons onto a baking tray lined with baking paper, leaving enough space between the heaps of dough.

Bake the cookies in the oven for about 10 - 14 minutes until they get dark.

Then let them cool on the baking tray for at least 10 minutes until the cookies become somewhat hard, then carefully remove them from the baking paper.

[Translated from here.]

Steiktur kjúklingur

Fried chicken pieces

Ingredients

600 g chicken fillet
4 Tbsp flour
salt and pepper

oil for frying


Preparation

Wash the chicken fillet, dry it with kitchen paper and then cut it into bite-sized pieces (approx. 3 x 3 cm).

Mix the flour with a little salt and a pinch of ground pepper in a soup bowl and roll the pieces of meat in the breading.

Heat a large pan on the stove, then pour in the oil and briefly fry the breaded pieces of meat in the hot oil on both sides.

Place the finished fried pieces of meat in a fireproof dish and heat in a preheated oven at approx. 175 °F (80 °C) for around 20 minutes.

The chicken pieces are best served with Bláberjachutney .

[Translated from here.]

Bláberjachutney

Blueberry chutney

Ingredients

1 tsp olive oil
1 chopped spring onion
450 g blueberries
4 Tbsp brown sugar
5 Tbsp honey
1 Tbsp vinegar
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt
1 tsp fennel seeds (whole)


Preparation

Heat the olive oil in a large pot and briefly fry the chopped spring onions.

Add the blueberries along with the sugar, honey, vinegar and spices, stir well and bring to the boil for at least 10 minutes until slightly thickened. (The longer you let the chutney cook, the thicker it will be.)

In really clean, hot-boiled containers (e.g. jam jars) that are tightly sealed, the blueberry chutney can be stored in the refrigerator for at least 3 months.

Blueberry chutney is traditionally served as a side dish to meat or fish dishes.

There was also “Steiktur kjúklingur” and “Baunastappa” .

[Translated from here.]

Silungur með rabarbarasósu

Trout with rhubarb sauce for 2 people

Ingredients

1 - 2 trout (depending on size)
1/2 tsp ground pepper
1/2 tsp salt
2 Tbsp oil
 
grated orange peel n
80 ml orange juice
1 tsp ground Ginger
1 Tbsp honey
400 g rhubarb compote
6 large strawberries
100 g cream cheese (natural)


Preparation

Heat the rhubarb compote in a pot. Stir in the orange juice with the grated orange peel, the ground ginger and the honey, add the strawberries and let everything simmer for about 10 minutes.

Then fold in the cream cheese and puree everything with a hand blender to form a smooth sauce.

Clean the trout, sprinkle with salt and pepper and brush with the oil.

Wrap the fish in aluminum foil and grill in the oven for about 10 minutes on each side.

Serve the fish straight from the grill with the rhubarb sauce and fresh potatoes.

Instead of potatoes we had pearl barley with the fish - also very tasty!

[Translated from here.]

Hneta kaka með bláberjum

Nut cake with blueberries

Ingredients

4 egg whites
2 egg yolks
1 egg
1 tsp vanilla flavor
100 g sugar
100 g starch flour
3 tsp baking powder
200 g ground hazelnuts
100 g frozen blueberries


Preparation

Beat the egg whites until stiff.

In a second bowl, stir the egg yolks with the egg, sugar and vanilla flavor until foamy.

Stir the cornstarch and baking powder into the mixture.

Then mix about half of the egg whites with the dough.

Stir in the ground hazelnuts, then mix in the second half of the egg whites.

Using a wooden spoon, carefully mix the frozen blueberries into the batter.

Line a loaf tin with baking paper, pour the dough into the tin and bake in the oven at 350 °F (175 °C) for about 45 minutes. Halfway through the baking time, make a cut into the top of the cake and then cover it with baking paper so that the cake doesn't get too dark.

Cut the cake into pieces and serve with fresh whipped cream.

[Translated from here.]

Fiskisúpa

Fishsoup

Ingredients

2 onions
1 stalk of leek
2 carrots
olive oil
1-2 tsp chili powder
1 bay leaf
1/2 tsp dried thyme
1 can of tomatoes
300 ml apple juice
2 large, boiled potatoes
2 Tbsp apple cider vinegar
300 ml water
500 g fish fillet
200 ml cream
salt and pepper
1 handful of parsley
 

Preparation

Chop the onions, clean and chop the leeks and carrots.

Heat the oil in a large pot and fry the onions, leeks and carrots over medium heat for about 5 minutes until the onions become translucent.

Add the chili powder, thyme and bay leaf and fry briefly.

Add the canned tomatoes and apple juice to the pot, stir well and bring to the boil briefly.

Dice the cooked potatoes, add them to the soup and cover and simmer for about 10 minutes.

Then pour in the water and apple cider vinegar, stir and let it cook for another 5 minutes, then carefully puree everything.

Cut the fish fillet into small pieces about 2 centimeters thick and cook briefly in the soup for about 2 to 3 minutes.

Remove the pot from the oven.

Stir in the cream, season the soup with salt and pepper to taste and sprinkle the chopped parsley over it.

Serve the fish soup with fresh, dark bread.

Bon appetit!

[Translated from here.]

Fylltur silungur

Stuffed trout (2 servings)  

 

Ingredients

2 trout
3 Tbsp butter
1 chopped onion
1 minced garlic clove
125 g mushrooms (sliced)
30 g breadcrumbs
grated lime peel
3 chopped spring onions
1 Tbsp chopped mint
40 g pine nuts
1 Tbsp olive oil


Preparation

Melt the butter in a pan.

Sauté the onions, garlic and mushrooms briefly until the onions are golden brown. Season with salt and pepper.

Then carefully pour off the liquid and put the solid residue in a bowl.

Mix thoroughly with the breadcrumbs, spring onions, mint, grated lime peel and pine nuts and a tablespoon of olive oil.

Carefully fill the trout with the finished mixture and then close the fish with toothpicks or twine.

Carefully wrap the trout in aluminum foil, add the rest of the filling and grill the wrapped fish on the hot grill for 5 minutes on each side.

Traditionally, grilled trout is served with potatoes and green salad.

We had mashed beets and lamb's lettuce as side dishes.

[Translated from here.]