Mysingur

Creamy whey cheese

A nice way to reuse the whey produced during Skyr production. Even if it's frustrating when 5 liters of milk and sour cream end up turning into just 200 g of cheese!


Ingredients

2.5 liters of Skyr or cheese whey
1/4 tsp salt
30 g brown sugar
1 Tbsp butter
1 tbsp cream

 
Preparation 

Pour the whey and salt into a wide pan, bring to the boil and simmer until the mixture has reduced by 2/3.

While cooking, add the sugar, butter and cream and continue to cook, stirring constantly, until the cheese thickens.

You can test whether the whey cheese has the right consistency by pouring a little of the mixture onto a small plate with a teaspoon - when it starts to solidify, the cheese is ready.

Remove from the heat, continue stirring until the mixture has cooled slightly, and then use a freshly boiled spoon to form an easily sealable shape.

Moss bread with whey cheese

The finished cheese is similar in color and consistency to peanut butter cream - but tastes completely different and very intense, I think a bit like very, very spicy cheddar cheese.

[Translated from here.]

Anís kerfils lakkris salt

Aniseed chervil licorice salt

Ingredients

200 g coarse sea salt
2 Tbsp dried wild chervil
2 tsp licorice powder
1 tsp anise oil


Preparation

Mix the sea salt with the chervil and the licorice powder.

Then grind the mixture in small portions in a mortar.

Then mix the ground salt with the aniseed oil.

Then spread the salt on a baking tray lined with baking paper and dry in the oven at approx. 125 °F (50 °C) for around 2 - 3 hours.

When it dries, a very intense aniseed smell develops!

The salt goes particularly well with sweet desserts, but also with fish dishes.

[Translated from here.]

Rauðkál

Red cabbage

Ingredients

1 head of red cabbage
2 green apples
250 ml apple cider vinegar
300 g sugar
200 g red currant jelly


Preparation

Remove the outer leaves from the red cabbage, then cut the head into four parts and remove the stalk. Slice the head of cabbage into strips as thin as possible.

Peel the apples and cut them into small cubes.

Put all the ingredients in a large pot and simmer over low heat for about 1.5 hours. Season halfway through the cooking time - if the cabbage gets a little sour, add a little more sugar, or if the cabbage tastes too sweet, stir in a little more vinegar.

Then let the finished red cabbage cool in the cooking pot, then fill it into hot-washed jars with screw caps and store in a cool place.

Rauðkál með blóðmör and kartöflumús

The finished red cabbage will keep in the fridge for at least a week - and they say it tastes even better every time it is reheated.

[Translated from here.]

Rabarbara skyr ís

Rhubarb Skyr Ice Cream

Ingredients

4 egg yolks
200 g brown sugar
350 ml whipping cream
350 g skyr
350 g rhubarb compote


Preparation

Mix the sugar with the egg yolk until foamy.

Whip the cream until stiff.

Then mix the sugar mixture with the whipped cream and skyr and stir in the rhubarb compote.

Then put the ice cream in the freezer for at least 2 hours.

Allow to thaw for about a quarter of an hour before eating and then serve slightly melted.

[Translated from here.]

Holiday pancakes

In the deep Westfjords of Iceland, the sun is often not visible for weeks in winter. The first day on which the sun shines through the window again at the end of January is celebrated happily and appropriately - a real event for the entire town.

Particularly airy, thin pancakes made from finely ground wheat flour are served with this "Sólarkaffi" - as well as plenty of other cakes.


Ingredients

1 Tbsp butter
300 g wheat flour
1 tsp sugar
1/2 tsp baking powder
1/4 tsp salt
3 eggs
500 ml milk
grated vanilla


Preparation


In a large bowl, mix the flour with the sugar, baking powder and salt, add half of the milk and stir everything in to form a smooth dough.

Add the eggs and mix well too.

Then add the vanilla and the remaining milk.

Melt the butter and finally stir it into the dough.

Heat the pancake pan, grease it and pour the batter into it with a ladle and swirl the pan so that the batter can spread evenly and thinly in the pan.

Cook on both sides until the pancakes are appetizingly browned.

Then spread with sugar or jam and roll up.

Allow the rolled pancakes to cool and serve at the festive coffee table.

[Translated from here.]

Mashed fish

Ingredients

600 g haddock
2 Tbsp coarse sea salt
300 g potatoes
180 g lard
2 Tbsp oat flakes



Preparation

Wash the fish fillet in cold water, pat dry and rub with plenty of coarse sea salt. Cover and let the salted fish stand for about half an hour.

Wash, peel and cut the potatoes into large pieces. Cover and cook in a little salted water for about 20 minutes until the potato pieces are soft.

Roughly remove the salt from the fish fillet by hand, then put the fillets in a pot, cover with water, bring to the boil briefly and then let it simmer over a low heat for about 5 minutes until the fish is cooked.

Drain the water from the potatoes and remove the cooked fish from the pot and debone it as carefully as possible.

Melt the lard in a large pot, then add the cooked fish and the cooked potato pieces, mash everything into a mushy mass and add the oat flakes and a little sea salt (or rhubarb angelica salt ).

Serve the fish puree with fresh, dark bread and plenty of butter.

[Translated from here.]

Rabarbara hvannasalt

Rhubarb angelica salt

Ingredients

150 g coarse sea salt
2 tsp rhubarb juice
1 tsp dried rhubarb
2 tsp dried angelica stems


Preparation

Chop the dried rhubarb and the dried angelica into small pieces and grind them further with a mortar.

Marinate the sea salt with the rhubarb juice, then stir in the remaining, finely ground ingredients.

Spread the mixture onto a baking tray lined with baking paper and let it dry thoroughly in the oven at approx. 125 °F (50 °C) for around 5 to 6 hours.

Then let it cool down, crush it further with a mortar and then bottle the finished salt.

The rhubarb angelica salt has a relatively intense taste and smell, especially due to the slightly bittersweet angelica. The salt goes particularly well with spicy fish dishes.

Angelica is widespread in Iceland under the name "hvönn", and in some cases it grows more than man-high. In ancient times in Iceland, angelica was widely cut, dried and used as food and medicine.

Angelica also plays a special role in the “Fóstbrœðra saga”, the “Sworn Brothers Saga” from the 13th century. In one scene from this legend, the two sworn brothers Þorgeirr and Þormóðr go to cut angelica on a remote cliff in the Westfjords near Hornstrandir . The ground beneath Þorgeirr's feet suddenly collapses; he can barely hold on to a few angelica stems and dangles over the abyss. He dangles there, too proud to call for help, and at some point Þormóðr misses him. When he calls for Þorgeirr, he tells him that he has enough angelica when it comes from the earth he is currently pulling. Eventually Þormóðr realizes what has happened and is able to save Þorgeirr just in time.

Angelica at Skógafoss

[Translated from here.]

Túnfífill-Salat

Lion's Number Salad

Ingredients

200 g dandelion leaves
2 Tbsp sour cream
1 tsp vinegar
2 tsp brown sugar



Preparation

Wash the dandelion and then soak it in lukewarm water for about half an hour so that the dandelion loses some of its bitterness.

For the salad dressing, mix the sour cream with the vinegar and the brown sugar.

Remove the dandelion leaves from the water bath, drain thoroughly and remove the stems - be careful, plucking takes a long time!

Then add the plucked dandelions to the salad dressing, stir in and serve as a side dish with meat or fish dishes.

Instead of self-collected dandelions, you can use rocket as an alternative, i.e. rocket - this has the advantage that you can easily buy it in the store, and in terms of taste it is very close to dandelion.



[Translated from here.]

Bláberjasalt II

Flavored blueberry salt with dried berries and wild herbs

Ingredients

200 g coarse sea salt
50 g dried blueberries
2 tsp dried wild herbs


Preparation

Mix the blueberries with the dried wild herbs.

Add about 2/3 of the sea salt and pound everything in very small portions in a mortar (if necessary, use a mixer, as dried blueberries are very difficult to chop).

Then spread the mixture on a baking tray lined with baking paper and let it dry in the oven at approx. 125 °F (50 °C) for 3 to 4 hours.

Add the rest of the sea salt...

...and then package the finished blueberry salt.

3 different types of Bláberjasalt

This blueberry salt variant is a little more aromatic than the blueberry salt that is only colored with squeezed blueberry juice, but it is relatively fine and easy to spread.






[Translated from here.]

Steikt lifur með lauksósu

Fried liver with onion sauce

 
Ingredients

1 lamb liver (approx. 500 g)
3 tbsp flour
Salt and fresh pepper
4 tbsp butter or margarine
2 onions
200ml Water
1 tsp salt
1 tsp pepper
1 tsp dried thyme
100 ml sour cream

 
Preparation

Wash the liver, remove the skins and cut into very thin, small pieces.

In a soup bowl, mix the flour with a little (blueberry) salt and pepper and coat the liver slices on both sides.

Peel the onions and cut into thin rings.

Heat 2 tablespoons of butter in a pan and let it melt, then simmer the onion rings over medium heat for 5 to 10 minutes until they are translucent and golden.

Then remove the onions from the pan and set them aside briefly on a plate.

Add 1 - 2 tablespoons more butter to the pan and briefly fry the liver pieces rolled in flour on both sides over a slightly higher heat until they are lightly browned (approx. 2 minutes per side).

Remove the fried liver pieces from the pan and keep them warm in a suitable dish in the oven at approx. 175 °F (80 °C).

Add the onions back to the pan. Mix the remaining flour with a little cold water and use it to thicken the sauce that has formed in the pan.

Add the fried liver again, bring to the boil briefly, then add the sour cream, stir and season with salt, pepper and thyme.
 

  Serve the liver in the onion sauce with kartöflumús and rabarbarasultu .

[Translated from here.]

Kartöflumús

Icelandic mashed potatoes

The special thing about Icelandic mashed potatoes is that they are seasoned with sugar.

Ingredients

800 g potatoes
100 ml warm milk
150 g soft butter
salt and pepper
1 Tbsp sugar



Preparation

Wash and peel the potatoes and boil them in salted water.

Then drain the water and mash the cooked potatoes...

and with the hot milk and...

...mix the butter and season with a little salt and pepper.

Then mix the mashed potatoes with 1 tablespoon of sugar...

...and serve together with Rabarbarasultu as a side dish to meat dishes.

Mashed potatoes with fried liver in onion sauce and rabarbarasultu

[Translated from here.]