Rúgbrauðsterta með bláberjum

Rye bread cake with blueberries

Ingredients

250 g pumpernickel
250 g ground hazelnuts
6 eggs
380 g sugar
2 tsp baking soda

200 ml whipping cream
200 ml mascarpone
2 Tbsp sugar
100 g blueberry jam
40 g grated dark chocolate
3 Tbsp fresh blueberries


Preparation

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

Crumble the pumpernickel and carefully grind it with the ground hazelnuts in a blender. Then add the baking powder.

Separate the eggs carefully.

Mix the egg yolks with the sugar...

...and carefully fold in the bread and nut mixture.

Beat the egg white until stiff and fold it into the rest of the dough in portions.

Divide the dough into two equal-sized springform pans lined with baking paper and bake in the lower third of the oven for about 20 minutes each until the dough is cooked through.

Then let the two cake layers cool thoroughly.

Mix the whipping cream with the mascarpone cream cheese and 2 tablespoons of sugar and beat.

Place one cake base on a cake plate, spread half of the cream marcarpone cream on top and cover with the jam.

Carefully place the two cake layers on top and spread with the rest of the mascarpone cream. Finally,decorate with the fresh blueberries and sprinkle with the grated chocolate.

Then serve the cake straight away.

Verði þér að góðu - bon appetit!

[Translated from here.]

Rabarbarasorbet

Rhubarb sorbet

Ingredients

350 g rhubarb
100 g strawberries
250 ml water
100 g brown sugar
1 tsp grated ginger
2 Tbsp lemon juice
1 tsp grated lemon peel


Preparation

Wash, clean and chop the rhubarb and strawberries.

Then simmer the chopped rhubarb and strawberries with the water, sugar, ginger, lemon juice and grated lemon peel over medium heat until the rhubarb slowly breaks down.

Puree thoroughly with the blender...

...and then let it cool down well. Then either pour it into the ice cream maker...

...and let it freeze for about 1 hour...

...or let it get ice cold in a suitable container in the freezer, stirring occasionally.

Serve the sorbet afterwards, with a little rhubarb syrup if you like.

Very tasty, very refreshing - and a little spicy every now and then, thanks to the ginger. We're sure we'll be doing this more often!

[Translated from here.]

Bláberjasulta

Blueberry jam

Ingredients

1 kg fresh blueberries
700 g sugar
1 tsp vanilla


Preparation

Place the blueberries with the sugar in a large pot.

Bring everything to a rolling boil for about 3 minutes and then simmer over low heat for about 10 to 15 minutes, then carefully mash the blueberries with a masher.

Season with the vanilla and simmer for another 5 minutes until the jam thickens.

Immediately pour the hot jam into freshly boiled, rinsed jam jars and close tightly.

Allow to cool and then store in the refrigerator or in a dark, cold room.

The recipe for Bláberjasulta makes about 1.2 kg of blueberry jam for me.




[Translated from here.]

Lax með brennivínssósa

Salmon with Brennivín sauce

Ingredients for 2 people


400 g salmon fillet without skin
salt and pepper
4 Tbsp butter
1 chopped onion
2 Tbsp Brennivin
200 g crème fraîche
1/2 tsp dried thyme
1/2 tsp sugar
1 Tbsp orange juice


Preparation

Preheat the oven to 125 °F (50 °C)C.

Season the salmon fillet with salt and pepper.

Heat 2 tablespoons of the butter in a pan and fry the salmon fillets over medium heat for about 2 - 3 minutes on each side. Then place in an oven-safe dish, cover and keep warm in the oven.

Then chop and dice the onion and fry it with the remaining butter in the pan you are using until translucent.

Pour in the Brennivin...

...add the creme fraiche and bring everything to the boil briefly, then reduce the heat, season the sauce with tarragon, salt, sugar and orange juice and serve warm as a side dish with the salmon fillets.

[Translated from here.]

Grænt pestó

Green pesto

Ingredients

120 g dandelion
120 g wild garlic
90 ml olive oil
75 g pine nuts
1 tsp dried basil
40 g grated Parmesan
Salt and pepper (to taste)


Preparation

Add all ingredients to the blender and puree carefully until smooth.

The pesto is ideal with potatoes as a fresh, slightly “spicy” side dish for white fish dishes.

[Translated from here.]

Rabarbarabaka með jarðaberjum

Rhubarb crumble with strawberries

Ingredients

500 g fresh rhubarb
250 g fresh strawberries
70 g brown sugar
2 Tbsp cornstarch
100 g white chocolate
150 g flour
150 g brown sugar
150 g oat flakes
100 g soft butter

 
Preparation

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

Wash and clean the rhubarb and cut it into pieces about 1 cm in size.

Wash and clean the strawberries and then quarter them.

Mix the rhubarb with the strawberries, 70 g sugar and the cornstarch and place in an ovenproof dish.

Grate the white chocolate and sprinkle over the rhubarb mixture.

Knead the flour with the remaining brown sugar, the oat flakes and the butter to form crumbles...

and spread over the chocolate shavings.

Bake in the oven at 350 °F (180 °C) for about 30 - 40 minutes...

  ...until the sprinkles have turned golden brown.

Serve the rhubarb crumble warm with whipped cream or vanilla ice cream, but the leftovers also taste great cold!



[Translated from here.]

Kálsúpa

Cabbage soup

Ingredients

50 g lard
2 onions
1 head of white cabbage
3 carrots
3 parsnips
1 l vegetable broth
1 tsp dried thyme
salt and pepper
6 Tbsp sour cream


Preparation

Melt the lard in a large pot and sauté the onions until translucent.

Wash, clean and quarter the head of cabbage, remove the stalk and cut the cabbage into fine strips.

Clean and peel the carrots and parsnips and cut into thin slices.

Add the cabbage, carrots and parsnips to the onions in the pot and sauté for about 10-15 minutes.

Then pour in the vegetable stock, season everything with salt, pepper and thyme and let it simmer for about 1/2 hour.

Then serve the cabbage soup with some sour cream and fresh bread.

[Translated from here.]

Rababaramauk með tómötum

Rhubarb and tomato sauce

Ingredients

350 g rhubarb
350 g canned diced tomatoes
300 g sugar
1 tsp ground ginger
1 tsp sea salt
1/2 tsp pepper
1 tsp thyme
1 pinch of Tabasco
1 Tbsp cornstarch
1 Tbsp cold water


Preparation

Wash and clean the rhubarb and cut it into small pieces.

Heat the sugar in a large pan until melted, then add the chopped rhubarb and tomatoes...

...and let everything simmer over low heat until the rhubarb is soft and falling apart.

Mix everything well and season with ginger, salt, pepper, thyme and Tabasco.

Mix the cornstarch with a little cold water and use it to thicken the rhubarb-tomato mixture.

The rhubarb and tomato sauce is particularly suitable as a side dish for meat and fish dishes.

Here with grilled lamb - extremely delicious!

[Translated from here.]

Rabarbaraterta með möndlumarengs

Rhubarb cake with almond meringue

Ingredients

for the dough

250 g flour
2 Tbsp sugar
100 g butter
2 egg yolks

for the filling
 
400 g rhubarb  
350 g sugar
1 tsp vanilla  
3 Tbsp cornstarch
1 tsp cold water
   
for the meringue topping

50 g slivered almonds
3 egg whites
150 g powdered sugar

 
Preparation

Wash and clean the rhubarb and cut it into approx. 1 - 2 cm long pieces. Then put it in a saucepan with the sugar and vanilla and simmer slowly over a low heat for about 10 minutes until the rhubarb has softened.

Mix the starch with a little cold water until smooth, add it to the rhubarb and bring to the boil briefly until it thickens. Then let it cool for at least half an hour.
 
While the rhubarb is cooking or cooling down, preheat the oven to 350 °F (180 °C) (upper/lower heat).

Mix the flour and sugar, add the soft butter and egg yolk and knead everything quickly into a smooth dough.

Then put the dough into a cake tin lined with baking paper, smooth it out and prick holes in the bottom several times with a fork. Then let the cake base bake at 350 °F (180 °C) for about 15 minutes.
   
Briefly roast the slivered almonds in a pan until they have turned light brown - then let them cool.

 
Spread the rhubarb on the cake base.

Beat the egg whites with the sugar until stiff and spread over the rhubarb mixture.

Scatter the roasted almonds over the egg whites and bake the cake in a preheated oven at 350 °F (180 °C) for about 10 minutes until the meringue topping takes on a slightly golden color.

The rhubarb cake can be served warm or cold as desired, optionally with whipped cream.

[Translated from here.]