Skyrís með plómum

Sky rice with plums

Ingredients

200 g plums
30 g brown sugar
1 Tbsp grated lemon peel
1 Tbsp cinnamon
3 egg yolks
80 g brown sugar
1 tsp ground vanilla
200 ml whipping cream
300ml Skyr


Preparation

Wash the plums, core them and cut them into small pieces. Then add 30 g sugar, the grated lemon peel and the cinnamon...

...slowly cook until soft in the saucepan.

Then let it cool well and puree it in the blender.

Mix egg yolks, sugar and vanilla.

Whip the cream until stiff and mix with the skyr.

Mix the cooled plum porridge with the egg mixture and then carefully add the cream and skyr mixture in portions.

Then place the finished ice cream mixture in a suitable container and let it freeze in the freezer for at least 6 to 8 hours.

Finally, serve the finished ice cream slightly thawed.

Annotation:

Yes, fresh plums are not particularly typical of Icelandic cuisine; dried plums are usually used; they have always been easier to import and can be found in time-honored recipes such as halibut soup or of course Vínarterta , the "Original Icelandic Christmas Cake". But now you can also find fresh plums in Iceland and they also taste delicious in skyr ice cream!




[Translated from here.]

Oreo kökur

Oreo cookies

Ingredients

500g flour
70 g baking cocoa
4 tsp baking powder
1 pinch of salt
170g sugar
180g butter
3 eggs
2 tsp vanilla
200 ml whipping cream
180 g Oreo cookies


Preparation

Mix flour, cocoa, baking powder, salt and sugar in a large mixing bowl.

Add the butter in small flakes and work in.

Then stir in the eggs and vanilla.

In a separate container, whip the whipping cream and then mix it into the remaining dough.

Crush the Oreo cookies, add them to the remaining mixture and fold in carefully. Then chill the finished dough in the refrigerator for around half an hour so that the dough becomes firmer.

Then "prick" the dough with a teaspoon, shape it into small balls by hand and place it on a baking tray lined with baking paper in the preheated oven...

...bake at 375 °F (190 °C) upper and lower heat for about 15 minutes.

The dough is enough for 3 baking sheets with a total of around 60 Oreo cookies.

[Translated from here.]

Súkkulaði ísterta

Chocolate ice cream cake

Ingredients

180 g chocolate oatmeal cookies
120 g butter
5 egg yolks
1 egg
70 g powdered sugar
250 ml whipping cream
250 g natural Skyr
60 g chopped licorice chocolate
120 g melted chocolate


Preparation

Melt the butter. Crumble the cookies and mix with the melted butter.

Then pour the mixture into a springform pan lined with baking paper and press it firmly. Place in the refrigerator to allow the base to firm up.

Mix egg yolk, egg and powdered sugar. Add the skyr and mix.

Whip the cream until stiff and fold in as well. Finally, carefully fold in 100 g of melted chocolate and the chopped licorice chocolate.

Then pour the chocolate cream mixture onto the prepared base and let it cool in the freezer for at least 6 hours. After about half the time, melt the remaining chocolate and use it to decorate the ice cream cake.

Before serving, let the ice cream cake thaw a little in the refrigerator and then serve ice cold.

[Translated from here.]

Súkkulaðiskonsur

Chocolate skonsur

Ingredients

320g flour
60g sugar
2 tsp baking soda
1/2 tsp salt
1 Tbsp grated lemon peel
100 g butter
120 ml whipping cream
80 g chocolate drops
2 tsp cinnamon

 
Preparation
   
Place the flour, sugar, baking powder, salt and grated lemon peel in a large bowl and mix together.

Add the butter in small flakes and slowly knead with the dry ingredients.

Add the whipping cream, the chocolate chips and the cinnamon and work everything into a smooth dough.

Then roll out the dough on a floured work surface, approx. 5 cm thick, cut into individual "cake pieces" with a knife...

...and let the pieces bake on a baking tray lined with baking paper at 400 °F (200 °C) upper and lower heat in the preheated oven for about 20 minutes.

Let cool slightly and then serve!

[Translated from here.]

Vöfflur með skinku og osti

Waffles with ham and cheese

Ingredients for approx. 8 - 10 waffles

150 g flour
1 tsp baking powder
1/2 tsp salt
2 egg yolks  
150 g cold butter
150 ml cooking cream
120ml water
2 egg whites
Oil for iron
150 g cheddar cheese
100 g cooked ham


Preparation

Mix flour, baking powder and salt.

Then stir in the egg yolk, the butter in small flakes, the cooking cream and the water.

Beat the egg white until stiff and carefully fold it into the other dough.

Grate the cheddar cheese and cut the ham into small cubes.

Brush the waffle iron with a little oil, pour in a ladle of batter and then place a handful of grated cheese and ham on top.

Then finish baking the waffles.

For us, the waffles were a wonderful family meal in the summer, often served with a dip made of skyr, grated zucchini and peppers and salt and pepper.

[Translated from here.]

Lambalæri með jurtum

Leg of lamb with herbs

Ingredients

1 leg of lamb
2 Tbsp oil
1 tsp birch smoke salt
1 tsp ground black pepper
1 Tbsp chopped parsley
1 tsp chopped oregano
1 tsp chopped basil
10 sprigs of fresh thyme


Preparation

Wash the leg of lamb. Preheat the oven to 425 °F (220 °C) upper/lower heat.

Mix the oil with the birch smoke salt (ensures a wonderful smoky aroma!), the pepper and chopped herbs and pour it onto the leg of lamb...

...and carefully coat the leg with it. Then place the fresh thyme on top.

Then roast the leg of lamb on an aluminum dish in the oven for about 45 minutes, placing something underneath to catch the dripping fat.

Turn off the oven and let the meat rest in it for another three quarters of an hour.

We had the leg of lamb with herbs, mashed turnips , grilled vegetables and Skyr bread with homemade butter !

Annotation:

The times given for me refer to a bone-in leg of lamb weighing just under 800 g - you then have to adjust the cooking time individually to the size of the leg in question.



[Translated from here.]

Heimatilbúið smjör

Homemade butter

Ingredients

700 ml whipping cream
1 tsp salt

- makes about 270 g butter -


Preparation

Either warm the whipping cream a little or leave it unrefrigerated until it reaches room temperature.

Then whip the cream until...

...until the butter separates from the milky-white buttermilk (for me it took almost 10 minutes). (I treated myself to a traditional butter machine for this purpose, but you can also do it with a mixer or food processor.)

Drain the buttermilk (and cool well!).

Put the butter in a bowl with very cold water and then knead/mash the liquid out of the butter as thoroughly as possible.

Pour off the liquid immediately, add fresh water and continue kneading until the liquid that comes out is practically clear.

Then mix the butter with the salt...

...and keep well refrigerated in an airtight container.

The more thoroughly you knead the remaining liquid from the butter, the longer the finished butter will last.

Cold buttermilk has long been known in Iceland as a popular, common refreshing drink - and the resulting buttermilk can also be used to make Áfasúpa, i.e. buttermilk soup!

[Translated from here.]

Rifs­berja­baka

Currant crumble

Icelandic currants probably originally come from Norway and have been grown in Iceland since the end of the 19th century. They thrive well in gardens and are quite productive, with a harvest of up to 6-8 kg per bush per year. A special variety of red currants has been grown in Iceland since around 1830. It is a traditional, old variety of these berries that can now be found in this form or at least in this quantity almost only in Iceland.

Ingredients

150g butter
100g flour
50g oat flakes
150 g brown sugar
250 g red currants
2 apples
120 g chopped dates
2 Tbsp sugar
100 g planed Almonds


Preparation

Mix flour, oat flakes and sugar in a bowl.

Add the butter in small flakes and then knead with the dry ingredients to form crumbles.

Wash and pick the currants, wash the apples too, then peel and cut them into eighths. Chop the dates finely.

Mix the fruit, sprinkle with 2 tablespoons of sugar and place in an ovenproof glass dish.

Spread the streusel over the fruit mixture, sprinkle the slivered almonds on top...

...and let everything bake in a preheated oven at 350 °F (180 °C) for about 30 minutes until the top has turned light brown.

Serve the dessert warm with some Skyr on the side.

[Translated from here.]