Blaðlaukur salat

Leek salad

Ingredients for 4 persons

1.2 kg leek
4 Tbsp walnut oil
2 Tbsp vinegar
1 Tbsp dried thyme
1 Tbsp chopped onion
2 hard-boiled eggs


Preparation

Wash and clean the leek and cut it into thin slices.

Then cook the cut vegetables in salted water for a good 20 minutes. Then pour off the water.

To make the sauce, mix the oil, vinegar, thyme and chopped onion thoroughly and then mix with the cooked leek.

Then serve the leek salad either warm or cold with the hard-boiled eggs as a starter.

[Translated from here.]

Skyramísú

Skyr - Tiramisu

Ingredients for 6 servings

8 ladyfingers
200 g nut mixture
900ml Skyr
200 ml whipping cream
1 tsp vanilla
3 Tbsp sugar
1 tsp lemon juice
Cocoa powder for sprinkling


Preparation

Chop the nuts into small pieces and heat them in a pan without fat, brown them and then let them cool well.

Crush the ladyfingers and mix with the cooled nuts.

Mix the Skyr vigorously with the whipping cream, vanilla, sugar and lemon juice.

Then add a layer of nut biscuit crumbs, then Skyr cream, then again nut biscuit crumbs etc. into the glasses or a bowl until the glasses / bowl are full . Finish with nut biscuit crumbs.

Sprinkle with a little cocoa powder and decorate with the fresh berries and let it sit in the fridge for at least 6 hours before serving.

[Translated from here.]

Eplamaukskökur

Applesauce cake

Ingredients

80g butter
150g sugar

1 tsp vanilla
2 eggs

180 g flour
2 tbsp cocoa
1 tsp baking powder
1 pinch of salt
250 ml applesauce
100g chopped dark chocolate

30 g chopped nuts

Preparation

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

Beat butter and sugar until fluffy.

Add the ground vanilla and eggs and mix thoroughly.

In a large bowl, mix the flour with the cocoa, baking powder and salt.

Add thebutter-sugar-egg mixture to the dry ingredients and gently stir in from the edges.

Finally add the applesauce and mix slowly but thoroughly.

Then put the dough into a springform pan lined with baking paper...

... and sprinkle with the chopped chocolate and nuts. Bake at 180 ° upper and lower heat for about 30 minutes.

Let the finished pastry cool down well...

...and cut into approx. 2 cm wide strips to eat.

Bon appetit!

[Translated from here.]

Skyrkaka með rúsínum

Baked skyr cake with raisins

Ingredients  

4 eggs
100g butter
200g sugar
200g skyr
300g flour
4 tsp baking powder
125 ml milk
1 tsp ground vanilla
150g raisins
Oil or butter for the cake pan
2 - 3 Tbsp powdered sugar  


Preparation

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

Separate the eggs.

Mix the egg yolks with the butter, sugar and skyr.

Then add the flour and baking powder and stir in.

Add the milk, ground vanilla and raisins.

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

Then put the finished dough into a well-greased Bundt cake tin and bake the cake for an hour at 350 °F (175 °C).

Put the cake in the oven, let it cool briefly and turn it out of the tin, then use a sieve to sprinkle it with powdered sugar.

And here is the recipe again as a video:

[Translated from here.]

Plómusulta

Plum jam

Ingredients

1.5 kg of plums
350 ml water
3 cinnamon sticks
3 cm fresh ginger
1kg sugar
2 Tbsp butter


Preparation
 
Wash, halve and core the plums.

Put the halves of the plums in a large saucepan with the water, the cinnamon sticks and the peeled ginger...

...and let it cook for about half an hour.

Then remove the cinnamon sticks and ginger and press the plum pulp through a sieve as carefully as possible, collecting the liquid.

Then melt the butter in a saucepan, add the sugar and the reserved liquid and let it cook until the jam thickens (approx. 10 minutes).

Pour directly into glasses that have been rinsed with boiling water and allow to cool. Then store the finished jam in a cool, dark place.

By the way, in Iceland it is customary to eat jam with cheese!

[Translated from here.]

Berjahlaup

Berry jelly

In autumn you can find a lot of berries in Iceland, especially in heathlands - especially small blueberries (Aðalbláber), crowberries (Krækiber) and stoneberries (Hrútaber), although sometimes you have to look closer to see the berries. You can also collect rowan berries - they are definitely very healthy when cooked and are a good source of vitamin C!

Hrútaber - stoneberry

It's definitely worth collecting berries and cooking "hlaup" from them, so to speak "jelly".


Ingredients

1 kg of berries
Water
500 g sugar


Preparation

Wash the collected berries and put them in a pot with the stems and stems. Then pour in enough cold water so that the berries are about half covered with water. Then cook the berries for around 20 minutes.

Then pour everything through a sieve lined with a muslin diaper or something similar, let it drain thoroughly and, if necessary, wring it out a little more.

Then put the reserved liquid back into a saucepan, add the sugar and let the whole thing cook again over high heat for about 20 minutes.

Then pour the jelly directly into jars that have been freshly rinsed with boiling water and close the jars.

By the way, Icelanders like to eat their jam bread with cheese.

[Translated from here.]

Blog event "Hnoðmör"

Kneaded fat

Kneaded fat ("hnoðmör" or also called "mörflot") is a typical Icelandic specialty that originally comes from the Westfjords, but has now spread throughout Iceland.

The fat is separated from the stomach of the freshly slaughtered sheep as intact as possible and then processed further.

Traditionally, melted kneaded fat is served on December 23rd with the "Þorláksmessa" as a side dish to the "Gammelray" ( kæst skata ), but knead fat is also used in traditional dishes from the Westfjords such as pounded fish (here in Germany you can use the knead fat at the pounding fish). Help fish with lard).

In the Westfjords, a St. Andrew's Cross used to be carved into one side of the finished pieces of plasticine - it was probably a religious-magical custom, a kind of "protective symbol" against evil spirits. The older people probably still say today that this was to prevent the devil from getting into the dough...

Saga Museum, Reykjavik

So, now I'm starting my blog event - I'm trying to make my own kneaded fat. But I still have no idea whether it will work!

I received the following instructions in Iceland from an experienced cook from the Westfjords:

The fat is kneaded and formed into "dumplings", which are then left to firm up a little overnight. The next day, the dumplings are individually wrapped in pieces of linen or gauze and hung on the terrace or somewhere as windy as possible but at the same time somewhat protected from the rain.

The whole thing is left hanging in the cloth bags for 6 to 8 weeks until the fat has turned blue-green and hairy. (If it's too cold outside and the fat doesn't get furry enough, it's best to bring it back into the kitchen for 2-3 days to let it "ripen".)

The blue-green, furry-hairy fat is then chopped up, kneaded well and formed into cubes of about half a pound and then stored in a cool place.


So I start my attempt:

Sunday, October 11th

I knead my fat, shape it into dumplings,...

... wrap them in thin fabric...

...and tie the pieces of fabric.

Now the three bags are hanging on our terrace in as windy a place as possible, but at the same time somewhat protected from the rain.

To be continued - one way or another! :-)



Update after 48 hours...

The bags have now been hanging for about 48 hours - but nothing noticeable has happened yet!

Update after 3 weeks...

For Halloween, after about 3 weeks, an update from my three little ghosts - but nothing dramatic has happened yet, there are no blue hairs growing out of the fat bags yet...

Here's another detailed photo from broad daylight...

I then stopped the experiment - even after 6 weeks, my fat didn't grow any hair nor did anything turn greenish-blue, unfortunately it didn't work. Probably not cold enough and the fat is already too sterile... try again later!


[Translated from here.]

Svampbotnar með kremi

Airy base ("sponge base") with cream

Ingredients

450 g wheat flour
2 tbsp potato flour
250 g sugar
2 tsp baking soda
1 Tbsp grated lime zest
180 g melted margarine
200 ml milk

For the cream

200 g mascarpone
250 g cream cheese
100 g powdered sugar
1 Tbsp grated lime zest
2 Tbsp lime juice


Preparation

Place all dry ingredients for the cake base in a bowl and mix together.

Add the melted margarine and milk and mix everything into a smooth dough.

Then put half of the dough into two small springform pans lined with baking paper...

...and bake in a well-preheated oven at 350 °F (180 °C) for about 20 minutes.

Allow the two bases to cool thoroughly and remove them from the mold.

For the cream, mix the mascarpone with the cream cheese, powdered sugar, grated lime zest and lime juice.

Spread some of the cream on one base.

Then place the second floor as flush as possible on top.

Then spread the remaining cream on the top and edge of the cake. Decorate with chopped walnuts, pistachios or similar if desired.

Put the cream-covered cake in the fridge and let the cream set and then serve.

[Translated from here.]

Súkkulaðikaka (án eggja)

Egg-free chocolate cake

Ingredients

300 g wheat flour
100 g potato flour
300 g sugar
3 tsp baking powder
4 tbsp cocoa
2 tsp ground vanilla
100 ml margarine
200 ml milk
 
Ingredients for the cream

40 g margarine
3 Tbsp baking cocoa
180 g powdered sugar
1 tsp ground vanilla
1 Tbsp cappucino powder
2 Tbsp hot water  

   
Preparation

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

Mix the flour with the sugar, baking powder, cocoa and ground vanilla in a large mixing bowl.
 

Melt the margarine and heat the milk.

Then mix the dry ingredients with the melted margarine and warm milk...

...and work into a smooth, supple dough.

Place the dough in a springform pan lined with baking paper and bake at 350 °F (180 °C) in the preheated oven for approx. 25 - 30 minutes until the dough is cooked through (stick test!).

Allow the cake to cool thoroughly.

For the icing, mix the powdered sugar with the cocoa and ground vanilla, add the cappucino powder...

...and carefully add the hot water. Then add the melted butter and stir until smooth.

Cover the cake with the icing and let it cool or solidify in the refrigerator.

Verði þér að góðu - bon appetit!

[Translated from here.]