150 g pure Skyr 1 egg 3 Tbsp oat flakes 2 Tbsp linseeds 1 pinch of salt
Preparation
Preheat the oven to 350 °F (180 °C) upper/lower heat.
Mix the skyr thoroughly with the egg, oat flakes, linseed and salt. (If you like, you can also add a teaspoon of baking powder to the dough to make the flatbreads a little fluffier.)
Using a tablespoon, place the dough in four heaps on a baking tray lined with baking paper, spread it out a little and bake in the preheated oven for about 20 minutes, until the dough flatbreads turn deliciously golden brown.
Allow to cool slightly, carefully remove from the baking paper - and enjoy heartily with, for example, Hangikjöt or smoked salmon.
Here is a recipe for a very special rye bread that is traditionally served with Þorrablót in Iceland. Incidentally, it owes its name to the fact that eating this bread can lead to certain loud consequences for the eater afterwards...
Ingredients 300 g wheat flour 500 g rye flour 250 g sugar 300 ml milk 300 ml buttermilk 1 Tbsp salt Preparation
Thoroughly wash out two empty milk cartons, dry them and cut off the top ends. Put all the ingredients together in a large bowl and mix thoroughly to form a smooth dough.
Then pour the dough evenly into the two milk cartons, carefully close the top of the cartons with aluminum foil and bake in a preheated oven at 175 °F (80 °C) upper and lower heat for about 16 to 18 hours, ...
...until the dough is thoroughly dry and easily comes off the surface of the milk carton packaging.
Traditionally, this “thunder bread” is served as a side dish to the hearty dishes atÞorrablot. Rotten shark, singed sheepshead, black pudding and co. send greetings!
150 g butter 150 g dark chocolate (50%) 240 g sugar 200 ml milk 240 g flour 2 Tbsp baking cocoa 2 eggs 1 egg white
Ingredients for the cream filling
180 g white chocolate 60 g butter 1 egg yolk 200 ml whipping cream
Preparation
Preheat the oven to 350 °F (180 °C) upper/lower heat.
For the base, place the butter and dark chocolate in a glass bowl and place in a water bath until the butter and chocolate have melted.
Add the sugar and milk and stir gently, then remove from the water bath. Mix everything gently with a wooden spoon until smooth, then add the flour and cocoa and slowly work in.
Finally, add the eggs and egg whites and stir in carefully with a wooden spoon.
Place the dough on a baking tray lined with baking paper, spread it as smoothly as possible and bake in a preheated oven at 350 °F (180 °C) for around 15 minutes, until the dough is baked through but still fluffy (test with a stick!).
While the base is baking in the oven, the cream filling is prepared:
Melt the white chocolate and butter together in a water bath. Add the egg yolks to the chocolate-butter mixture and beat until foamy.
Whip the cream until stiff and carefully mix it with the chocolate-butter-egg yolk mixture.
Then put the cream in the fridge for at least half an hour so that it becomes firmer.
Then take the finished cake out of the oven, let it cool briefly and use a dessert ring to cut out small bases for the cakes. Then let it cool down well.
Then spread half of the cooled tart bases with the half-set chocolate cream, then carefully place the other half on top.
Then dust the tarts with powdered sugar, let them set in the fridge for at least 1 hour and serve as dessert.
The old Icelandic winter month of Þorri always begins on the first Friday between January 18th and 24th. The first day of this month is bóndadagur , "Husbands' Day", when women, especially in North Iceland, traditionally give their husbands flowers and perhaps spoil them a bit with healthy food or something similar. By the way, the bóndadagur 2016 is on Friday, January 22nd, 2016.
Here is a recipe suggestion for a spicy meat dish from modern Icelandic cuisine!
Ingredients for 2 people 4 beef steaks 50 ml soy sauce 150ml water 2 cm ginger 1 organic orange 1 bunch of springonions 2 Tbsp honey salt and pepper 2 avocados 1 bunch of radishes Preparation
Cut the spring onions into small pieces.
Grate the orange peel and then squeeze the orange.
Mix the soy sauce with the water, the spring onions, the grated orange peel, the squeezed orange juice, the freshly grated ginger, ...
...mix the honey and a little salt and pepper and marinate the steaks in the marinade overnight.
The next day, fry the meat in a hot pan for 3 to 4 minutes on each side and then place it in a fireproof dish and keep it warm covered in the oven at 175 °F (80 °C) upper and lower heat.
Meanwhile, add the marinade to the pan with approx. 100 ml of water and simmer until the sauce thickens.
Peel the avocado, stone it and cut it into bite-sized pieces. Wash the radishes and cut them into thin slices. Then arrange the steaks on the plates, garnish with the avocado and radish pieces and pour the sauce over them.
Gleðilegan bóndadag!
PS:
The equivalent of bóndadagur is konudagur , women's day, when women are pampered. Women's Day is on the first day of the old Icelandic month of Góa , on the first Sunday between February 18th and 24th. The konudagur 2016 is on February 21, 2016.
Here's a slightly more classy dessert from the newer Icelandic cuisine - it's also a nice gift for your husband on Bóndadagur, Icelandic Husbands' Day.
Ingredients for 2 people 300 ml cream cheese 100 g dark chocolate 1 tsp vanilla
100 g fresh raspberries 4 Tbsp whipping cream 2 walnuts
Preparation
Melt the chocolate in a water bath. Then stir in the cream cheese and vanilla.
Pour into dessert rings and place in the refrigerator for several hours.
Carefully remove the solidified cream from the rings and place it on a dessert plate.
Set aside 6 of the raspberries, strain the rest of the berries and carefully distribute them around the chocolate towers. Decorate with the whipped cream and two halves of nuts and serve as a Bóndadags dessert.
Ingredients 1 chopped onion 1lettuce 800 ml vegetable broth 15mint leaves 1Tbsp rapeseed oil 200 ml sour cream 1 pinch of coarse sea salt 1 pinch of black pepper
Preparation
Heat the oil in a large pot and fry the onions until translucent.Then add the vegetable broth and bring everything to the boil.
Wash and pick the lettuce and add the lettuce leaves and mint leaves to the broth,...
...let the whole thing simmer briefly and then remove the pot from the heat.
Strain the soup thoroughly with the hand blender and stir in the sour cream.
Season with sea salt and black pepper and then serve traditionally with freshly toasted bread and/or a hard-boiled egg.
Here's a recipe for a flatbread, the kind you often get at Viking festivals in Iceland these days - made only from flour, water and, if necessary, salt, and - very generous! - also with a little honey.
Here in Þingeyri, a Viking festival (" Víkingar á Vestfjörðum") takes place every summer. Many local residents were specially “trained” in how to make appropriate Viking clothing, use craft techniques like those of the Vikings - and also prepare Viking food that was as authentic as possible (even if not many recipes have been handed down with certainty). I was told that flatbread like this is also offered here!
Ingredients
130 g whole wheat flour 130 g wholemeal rye flour 140ml water 1 Tbsp honey
Preparation
Knead the wheat and wholemeal rye flour together with the water and honey to form a firm dough.
Then let the dough stand covered for about 30 minutes.
Then form 7 - 8 balls from the dough...
...and then roll it out very thinly by hand (or with a rolling pin if necessary).
Heat a cast-iron pan (but a crepe maker works very well if you can no longer bake on a hot stove or a hot stone!) and briefly bake the Flatkökur on both sides.
Skyr flatbread
