Ísköld jarðaberjasúpa

Ice cold strawberry soup with frozen skyr

Ingredients

750 g fresh eggs dberries
180 g sugar  
2 Tbsp grated lemon peel
1 Tbsp ground vanilla
200 ml cold water
2 Tbsp potato flour
2 Tbsp cold water

150 g skyr
1 Tbsp grated lemon peel
1 Tbsp sugar
1 tsp ground vanilla


Preparation

Wash, clean and halve the strawberries.

In a large saucepan, cook the strawberries with the sugar, vanilla and water over medium heat until the strawberries are soft, about 20 minutes.

Pass everything thoroughly. Thicken the potato flour with water and stir into the boiling soup to thicken.

Then place the finished strawberry soup in the refrigerator overnight.

Mix the skyr with the lemon peel, sugar and vanilla and freeze in an appropriate ice cube container in the freezer.

The next day, serve the cold strawberry soup with the ice-cold Skyr cubes.

The recipe is enough as a dessert for 4 people.

[Translated from here.]

Berja Tryffle með Súkkulaði­möndlukaka

Berry trifle (layered dessert) with chocolate almond cake

Ingredients for the soil
 
175g dark chocolate
175g butter
125g sugar
4 egg whites
1/4 tsp baking powder
50g flour
125 g ground almonds

Ingredients for the cream

4 egg yolks
70 g sugar
2 tsp cornstarch
350 g skyr
250 g whipping cream
1 tsp vanilla
500 g mixed berries
1 Tbsp finely grated lemon peel
2 Tbsp sugar
3 Tbsp currant syrup

Ingredients for the chocolate icing

100 g dark chocolate coating

30 g butter
100 g powdered sugar
3 Tbsp cappuccino powder  

Preparation

- Preparation of the chocolate base

Preheat the oven to 375 °F (190 °C) using upper and lower heat.

Melt chocolate and butter in a water bath.

Then add 3/4 of the sugar and stir in carefully.

Add the flour and baking powder and stir together, followed by the ground almonds.

 
Finally, beat the egg white until stiff and fold in the last quarter of the sugar.

Then put the dough in a springform pan lined with baking paper and bake at 375 °F (190 °C) upper and lower heat in the preheated oven for about 40 minutes until the dough is baked through.

Allow to cool thoroughly, if possible place in the freezer so that the base is really well cooled. Then use half the cake as the basis for the trifle (see below).

For the other half of the cake, melt the dark couverture and butter in a water bath, mix with the powdered sugar and cappuccino powder, stir until smooth and cover half the cake with it.

- Preparation of the cream

Mix the egg yolks with the sugar and cornstarch in a saucepan and heat. When it starts to boil, reduce the heat and simmer for about 5 minutes until it starts to thicken - stirring the whole time so that nothing burns!

Then let it cool briefly and mix with the Skyr, the whipped cream and the vanilla.

- Layer the finished trifle

Crumble the cake into small pieces and place in the bottom of the dessert bowl.

Set aside a few berries for decoration. If necessary, chop the larger berries into small pieces, then mix the berries with 2 tablespoons of sugar, the grated lemon peel and 3 tablespoons of syrup.

Put half of the berry mixture on the chocolate crumbs, then spread half of the cream on top, then the rest of the berries on top...

...and finally finish with the remaining cream.

Arrange the remaining whipped cream on the top layer of cream and decorate with the remaining fresh berries.

Chill in the fridge for at least 4 hours, but preferably overnight so that it can really infuse and then serve well chilled with a piece of chocolate almond cake.

[Translated from here.]

Eftirréttir "Jarðarber og Oreo"

Layered dessert “Strawberries and Oreo”

Ingredients for 4 persons
 
16 Oreo cookies
  250 ml whipping cream
300 g skyr
250 g strawberries
2 strawberries for decoration

 
Preparation

Crumble the Oreo cookies thoroughly in the mixer.

Whip the cream until stiff. Puree the strawberries and mix them with the skyr and half of the whipped cream to make the cream.

Starting with the crumbled Oreo cookies, layer the cookie mixture and cream alternately in dessert glasses, finishing with the cream.

Drape the remaining whipped cream onto the top layer of cream using a suitable syringe or similar. Decorate with two quarters of strawberries and chill well in the refrigerator until serving.

[Translated from here.]

Bökuð skyrkaka

Baked skyr cake

Ingredients

250 g oatmeal cookies
120 g melted butter

450 g cream cheese
500 g skyr / blueberry skyr
200 g brown sugar
3 Tbsp potato flour
3 Tbsp whipping cream
2 eggs
3 Tbsp blueberry jam


Preparation

Melt the butter. Crumble the oatmeal cookies...

...and mix both thoroughly together.

Press carefully into a baking pan lined with baking paper and pre-bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 10 minutes.

While the base is baking, mix the ingredients for the topping:

Mix the cream cheese with the Skyr, the sugar and the potato flour.

Add the unbeaten whipping cream and the two eggs and mix everything together until smooth.

Take the finished base out of the oven, let it cool briefly and spread it with the jam.

Pour the Skyr mixture onto the base and smooth everything out.

Continue baking in the lower third of the oven at 350 °F (180 °C)C for approx. 40 - 50 minutes until the top of the cake turns brown and there is no liquid left.

Allow to cool thoroughly and serve well chilled!

[Translated from here.]

Skyrbrauð

Skyr bread

Ingredients

350g wholemeal flour
180g oat flakes
50g flax seeds
1 tsp baking soda
1 tbsp raw cane sugar
1 tsp salt
450 ml milk
250g Skyr


Preparation

Mix the wholemeal flour with the oat flakes, flaxseed, baking soda, sugar and salt.

Add milk and skyr...

...and process everything into a smooth dough...

...and bake at 325 °F (160 °C) upper and lower heat in the preheated oven for about 60 to 75 minutes until the bread is completely cooked through (I recommend the stick test!).

The bread smells intense, if a little unusual, the consistency is wonderfully light and fluffy and it tastes very good too!

[Translated from here.]

Vínarbrauð

"Viennese bread"

Ingredients

Ingredients for the dough

250 g margarine  
250 g sugar
500 g flour
2 eggs
2 tsp baking soda  
1/2 tsp cinnamon

Ingredients for the filling

80 g soft margarine
200 g brown sugar
2 Tbsp ground almonds

Ingredients for the casting

200g powdered sugar
1 tsp vanilla
3 Tbsp cocoa
2 Tbsp soft margarine
2 Tbsp warm water


Preparation

Preheat the oven to 350 °F (175 °C) upper/lower heat.

Place all the ingredients for the dough in a large bowl and knead well until a smooth dough is formed.

Then roll out the finished dough on a floured work surface and cut into rectangular strips approx. 10 cm wide. Place the dough strips on a baking tray lined with baking paper.

Mix the ingredients for the filling together...

...and spread it very thinly in the middle of the dough strips.
Then “fold” the dough over, but leave a little space in the middle.

Bake in a preheated oven at 350 °F (175 °C) for about 15 minutes until the dough has taken on a pleasant brown color.

 
During this time, mix the ingredients for the glaze together...

...and as soon as the Vínarbrauð comes out of the oven, spread it in the middle.

Then cut into thin strips and let cool thoroughly.

 
[Translated from here.]

Spínatsúpa með eggi

Spinach soup with egg

Ingredients for 4 persons

800 g fresh spinach  
1 chopped onion  
2 Tbsp butter
800 ml meat broth
100 ml cream  
2 tsp salt
2 tsp pepper
100 g bacon
2 hard-boiled eggs  


Preparation

Wash and clean the spnat thoroughly.

Melt the butter in a large pot and sauté the chopped onions in it.

Add the spinach leaves and fry.

Add the meat stock and let everything simmer for a good 10 minutes.

Puree the soup, season with salt and pepper and stir in the cream.

Cut the bacon into small pieces, dice and fry.

Quarter the hard-boiled, cold eggs.

To serve, pour the soup into the soup bowls, add the egg quarters and sprinkle everything with the fried bacon.

[Translated from here.]