Skinkusnúðar

Ham 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 ham filling

100 g ham
100g chopped tomatoes
1 Tbsp dried basil
100g 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 on a floured work surface (approx. 20 x 30 cm).  

For the ham filling, mix the chopped tomatoes with the basil and spread on the piece of dough. Cut the ham into small pieces and sprinkle over it along with the grated cheese.

 

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

Ham and sausage rolls

You can also make double the amount of dough and use one half to make sausage rolls and the other half to make ham rolls.




[Translated from here.]

Hreindýr með súkkulaðisósu

Reindeer with chocolate sauce

Reindeer meat is practically available only in a couple of countries worldwide. Often you can only get it in cans or from special suppliers for very expensive money - but you can also use deer, which is very close to the original and also tastes very good and tender!

The recipe is enough for 4 people.


Ingredients for the meat

800 g reindeer meat
2 Tbsp butter  

Ingredients for the chocolate sauce

25g unsalted butter
1 red onion, finely chopped
1 small, freshly chopped chili pepper
6 large fresh mushrooms, quartered
25 0 ml beef stock
1 tsp balsamic vinegar
2 thyme sprigs
1 bay leaf
salt and pepper
50 g dark chocolate ( 70%)


Preparation of the meat

Let the pan on the stove get hot.

Melt the butter in the pan.

Cut the reindeer meat into pieces about the size of a medallion and fry briefly on all sides in the butter over high heat so that the meat is brown on the outside and still pink on the inside.

Preparation of the chocolate sauce

Heat the butter in the hot pan and briefly fry the chopped onion in the butter until translucent.
 
Add the chopped chili pepper and quartered mushrooms to the pan and fry briefly over medium heat for a few minutes.

Pour in the beef stock and balsamic vinegar, add the thyme leaves and bay leaf.

Bring the whole thing to the boil and let it simmer until the liquid has reduced by about half.

Pour the sauce through a sieve into a fresh pot and season with salt and pepper. Keep the pot warm over low heat.

Chop the chocolate into small pieces and stir into the sauce in small portions , stirring constantly .
  
If necessary, season again with salt and pepper and serve with the mushrooms on the fried reindeer meat.

Game with chocolate sauce and thyme puree

[Translated from here.]

Tímían-Mús

Thyme puree

Ingredients

750 g beets
50 g butter
2 Tbsp milk
1 tsp salt
1 tsp sugar
2 tsp chopped parsley
6 sprigs fresh thyme


Preparation

Clean, peel and cut the beets into small pieces, then cook for about 20 minutes until soft.

Then drain the water and mash the beets.

Add the milk, salt, sugar, chopped parsley and mash everything into a coarse paste.

Pluck the leaves from the thyme twigs (alternatively use dried thyme if fresh is not available) and stir them into the beet pulp.

Thyme puree with game in chocolate sauce

[Translated from here.]

Heita Súkkulaðið

Hot chocolate

Ingredients

50 g chocolate
50 ml hot water
250 ml milk
1 pinch of vanilla

Whipped cream and grated chocolate as garnish



Preparation

Chop the chocolate into small pieces.

Place the chopped chocolate in a pot and pour the hot water over it.

Add the milk.

Season the hot chocolate with a little vanilla.

Pour everything into large cups and serve with some whipped cream and grated chocolate.

[Translated from here.]

Banana-Síld

Modern herring salad with banana

Ingredients

4 marinated fried herring fillets
2 Tbsp mayonnaise
3 Tbsp sour cream
1 chopped onion
2 Tbsp mango chutney
1 Tbsp sugar
1 tsp lemon juice
1 banana


Preparation

Mix the mayonnaise with the sour cream, chopped onion, mango chutney, sugar and lemon juice in a large bowl.

Pat the fried herring fillets dry and cut into bite-sized pieces.

Peel the banana and cut into thin slices.

Add the herring and banana to the remaining ingredients and mix thoroughly.

Let it soak well - and then enjoy.

[Translated from here.]

Laufabrauð

Laufabrauð, the so-called leaf bread, is a typical Icelandic Christmas dish.

Ingredients

30 ml milk
1 Tbsp margarine
500g flour
2 tsp sugar
1 tsp salt
1 tsp baking powder

500 g vegetable fat for deep-frying


Preparation

Bring the milk to the boil and melt the margarine in the hot milk.

Mix the flour with the sugar, baking powder and salt and stir in the hot milk margarine.

Knead the dough thoroughly and divide it into individual portions.

Using a shape cut out of cardboard, a plate or something similar with a rolling pin, roll out the dough as thinly as possible. The dough is thin enough if you can at least read the headlines of a newspaper through the dough!

The prepared breads are then piled up with baking paper between the individual pieces and kept moist with a kitchen towel.

Heat the frying fat in a large pan until hot.

Meanwhile, carefully decorate the barrel with a sharp, pointed knife. To do this, score the flatbreads and then fold the pieces over.

Then carefully fry the flatbreads one at a time in the pan in the hot fat until the batter is golden brown.

Remove the laufabrauð from the fat, drain well with kitchen paper or similar and allow to cool.

The Laufabrauð is eaten cold, traditionally without any toppings or toppings, as a kind of “snack”, so to speak.

Stored in a well-sealed container in a cool, dry place , the Laufabrauð will keep for several weeks.

[Translated from here.]

Sörur

These cookies or confectionery are originally a Danish invention in honor of the French actress Sarah Bernhardt (1844 - 1923). The crowds cheered her on her first visit to Copenhagen in 1880. When she visited Denmark again in 1911 to present her biography, one of Copenhagen's leading patisseries is said to have created this pastry in her honor.

In Danish this pastry is called "Sarah Bernhardt Kager", in Sweden it is called "biskvier" - and in Iceland it has become extremely popular under the name "Sörur".

Incidentally, many families have developed their own Sörur recipe, so that there are numerous variations of this pastry today.

Ingredients

50 g butter
200 g powdered sugar
3 tsp vanilla sugar
3 Tbsp instant cappuccino powder
2 Tbsp hot water

400 g marzipan
250 g powdered sugar
3 egg whites

150 g chocolate icing


Preparation

Preheat the oven to 300 °F (150 °C) (upper/lower heat).

Mix the butter with 200 g of powdered sugar. Add the vanilla sugar, the instant coffee powder and the hot water and mix everything until smooth. Then chill the cream in the refrigerator.

Mix the marzipan with 250 g of powdered sugar. Beat the egg whites until stiff and mix in portions with the marzipan mixture.

Place the dough with two teaspoons on a baking tray lined with baking paper and bake at 300 °F (150 °C) for about 20 minutes, then allow to cool thoroughly.

Then spread the cooled cookies with the cream or pipe a icing of the cream on them.

Then cool again, then spread with the chocolate icing.

Store the pastry in the freezer and serve well chilled.

[Translated from here.]

Aðventukringla

Advent wreath

Ingredients

150 g soft butter
125g sugar
1 egg  
200 sour cream (10%)
240g flour
1 1/2 tsp baker's ammonia
2 tsp cardamom
1 tsp vanilla flavor  
3 tbsp Raisins
3 Tbsp dried prunes
3 tbsp dried, chopped apricots
3 tbsp chopped chocolate
50 g almond flakes
50 g granulated sugar (for sprinkling)


Preparation

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

Mix the butter with the sugar and the egg and beat until fluffy.

Chop up the apricots and plums andmix with the raisins and chopped chocolate.

Then add the cardamom, vanilla flavor and sour cream.

Stir in the flour and baker's ammonia and knead everything thoroughly.

Place the dough in a greased Bundt cake tin and sprinkle with the flaked almonds and granulated sugar.

Bake the cake at 200 ° C for about 20 minutes on a medium shelf.

Let the cake cool in the tin for at least an hour before opening the springform pan and taking out the Advent wreath.

[Translated from here.]

Jólasmábrauð

Christmas buns

Christmas rolls are, so to speak, a mixture of scones and Christmas stollen - they taste delicious, you just have to get up early if you want to serve Jólasmábrauð for breakfast.


Ingredients
 
500 ml milk
1 pack of dry yeast
50g melted butter
1 tsp salt
1 1/2 tsp cardamom
50g oat flakes
400 g flour
5 0 g chopped walnuts
50 g lemon peel
50 g orange peel  
1 egg


Preparation

Warm the milk.

In a large bowl, mix the flour with the salt, cardamom and oat bran.

Add the dry yeast and pour in the warm milk and melted butter and mix everything thoroughly.

Add the chopped nuts, lemon peel and orange peel and knead everything well.

Let the dough rise, covered, in a warm place for about 1 hour.

Knead the dough again or, if the dough is still too liquid, add a little more flour.

Form small rolls out of the dough, then let the rolls rise covered with a kitchen towel for another 20 minutes.

Beat and whisk the egg and brush it on the rolls.

Bake the rolls in a preheated oven at 400 °F (200 °C) for about 15 minutes until the rolls are golden yellow and then serve warm.

[Translated from here.]

Christmas beer

Ingredients per jar

3 Tbsp orange juice
1 tsp freshly grated ginger
2 tsp grated orange peel

330 ml malt beer
150 ml orange lemonade


Preparation

Heat the orange juice and dissolve the ginger and grated orange peel in the warm juice.

Pour into a large beer glass and top with the malt beer and orange lemonade.

By the way, in Iceland you can buy ready-made Christmas beer in cans.


[Translated from here.]

Gamaldags jólaís

Christmas ice

Before the gingerbread gets old after the Christmas holidays, you can also make a nice Christmas ice cream on New Year's Eve.


Ingredients

400 ml whipping cream
5 egg yolks
125 g brown sugar
1 tsp vanilla
100 g gingerbread
100 g chocolate




Preparation

Whip the cream until stiff.

Mix the sugar with the egg yolk and vanilla, then fold in the whipped cream in portions.  

Chop the gingerbread and the chocolate both into small pieces.

Carefully fold the chopped chocolate and about 2/3 of the chopped gingerbread into the whipped cream and stir.

Place the mixture in a freezer-safe box, sprinkle with the remaining finely chopped gingerbread and place in the freezer for at least 3 hours.

Take the ice cream out of the freezer about a quarter of an hour before eating and serve it slightly thawed.

[Translated from here.]

Rúgbrauð ice cream

Rye bread ice cream

Ingredients  
 
200 g fresh pumpernickel
500 ml milk
2 tsp vanilla
1 tsp cinnamon
2 untreated lemons
5 egg yolks
150 g brown sugar
300 ml cream
100 g cream cheese 
1 handful of dried prunes

 
Preparation

Crumble the pumpernickel into small pieces and place in a saucepan with the milk, vanilla flavor and cinnamon. Grate the lemon peel from the two lemons into the saucepan and cook everything together over medium heat for about 10 minutes. Keep crushing the pumpernickel so that it can absorb the milk as well as possible.  

Beat egg yolks and sugar in a bowl until fluffy.  

Slowly add the hot pumpernickel milk mixture to the egg yolk and sugar mixture, stirring constantly. Then let everything cool completely.

Squeeze the lemons and add about 4 tablespoons of freshly squeezed lemon juice, as well as the cream cheese.  

Whip the cream and also stir it into the ice cream mixture.

Chop the dried plums into small pieces and fold in.  

Place the finished ice cream mixture in a well-sealed box or bowl and place it in the freezer for at least 12 hours.  

Allow the ice cream to thaw slightly before serving and decorate with some whipped cream and rhubarb sauce.

[Translated from here.]

Súkkulaðibitakökur

Chocolate biscuit

Ingredients

150 g dark ones Chocolate
50 g margarine
2 eggs
150 g sugar
1 tsp vanilla sugar
80 g flour
1/2 tsp baking powder
1/2 tsp salt
300 g whole milk chocolate  
100 g licorice wheels


Preparation

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

In a bowl, beat the eggs with the sugar and vanilla sugar until fluffy.

Stir the flour, baking powder and salt into the egg-sugar mixture.

Allow the dark chocolate to slowly melt in a water bath, then stir in the margarine and add the mixture to the remaining dough.

Roughly chop the whole milk chocolate and add it to the dough.

Put the dough in the fridge for about 20 - 30 minutes (then it will firm up and the cookies won't spread as much when baking).

Unroll the licorice wheels, pull them apart and cut them into small pieces with a chopping knife. Stir the licorice pieces into the well-chilled dough.

Using a tablespoon, place the dough onto a tray lined with baking paper, keeping enough distance as the cookies tend to spread.

Bake at 350 °F (180 °C)C for about 12 minutes, let cool on the tray and then carefully remove from the baking paper.

[Translated from here.]

Bjór brauð

Beer bread

Ingredients

500 g flour
250 g brown sugar
1 tsp baking powder
1 tsp cinnamon
1 tsp cloves
1/2 tsp grated ginger
500 ml malt beer


Preparation

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

In a bowl, mix the flour with the baking powder, cinnamon, ginger and clove powder, add the sugar and mix everything well.

Pour in the malt beer and mix everything thoroughly into a smooth dough.

Line a loaf pan with baking paper and carefully pour in the dough.

Then bake the bread in the oven on the middle rack for about 1 hour.

Then carefully poke the bread with a wooden stick. If the dough still sticks to the stick, bake it a little longer (a maximum total baking time of 70 - 75 minutes).

Take the bread out of the oven, leave it in the tin for about 10 minutes and then carefully remove it from the tin and let it cool.

The malt beer bread is quite sweet and vaguely reminiscent of gingerbread due to the spices, but it also tastes delicious with hearty dishes such as the herring salad here.

[Translated from here.]

Síldarsalat

Classic herring salad

Ingredients

4 marinated herring fillets
250 g beetroot (cooked)
100 g potatoes (cooked)
2 - 3 pickled cucumbers
1 red onion
1 apple
300 g sour cream
2 Tbsp mustard
Seasoned Salt


Preparation

Cut the potatoes, pickles, onions and apple into relatively small pieces.

Break the herring into bite-sized pieces.

In a bowl, mix the sour cream with the mustard and herb salt, then add the remaining ingredients and...

...mix everything thoroughly.

It's best to let it sit overnight.

Herring salad with beer bread

[Translated from here.]