150 ml lukewarm water 140 g barley flour 200 g wheat flour 15 g dry yeast 1 tsp salt 1 Tbsp sugar 1 Tbsp butter 100 g water 50 g flax seeds 50 g sesame seeds
Preparation
Mix the lukewarm water with the barley flour and let it soak for an hour.
Add the remaining ingredients...
...knead everything thoroughly and then let the dough rise at room temperature for 2 hours.
Preheat the oven to 425 °F (220 °C) upper/lower heat.
Shape the dough into a round loaf, make several cuts on the top...
...and bake in the preheated oven for about 25 minutes.
The bread is ideal as a side dish for soups or stews, but it also tastes delicious simply with fresh butter!
250 g flour 150 g margarine 2 egg yolks 1 Tbsp cream
for the almond cream
3 egg whites 150 g sugar 150 g ground almonds
Preparation
Place the flour in a large bowl, add the margarine in small flakes and add the egg yolks and cream.
Knead everything thoroughly into a smooth dough.
Place the dough in the refrigerator for about 1/2 hour.
Meanwhile prepare the almond cream:
Beat the egg white until stiff. Then add the sugar and stir, then fold in the ground almonds.
Preheat the oven to 350 °F (180 °C) upper/lower heat.
Roll out the dough thinly in portions between two sheets of baking paper. Cut out the cookies using a glass or a round cookie cutter.
Place the cookies on a baking sheet lined with baking paper, leaving enough space between them. Pour the almond mixture into a suitable nozzle and place a "cap" of the almond mixture on each cookie.
Bake in batches for about 8 to 10 minutes, until the cookies are golden brown.
Allow to cool thoroughly and then enjoy the little cookies!
600 g frozen peas 500 ml meat broth 1 bunch of spring onions 2 Tbsp margarine 250 ml sour cream 100 g breakfast bacon 1 pinch of nutmeg 1 pinch of sea salt 1 pinch of black pepper
Preparation
Wash and clean the spring onions and cut them into small pieces.
In a large pot over medium heat, melt the margarine and briefly fry the spring onions until they are slightly translucent.
Then pour in the meat broth, add the frozen peas and bring everything to the boil - let it simmer for about 10 minutes.
Then remove the pot from the heat and carefully puree everything into a uniform soup with the blender.
Place back on the stove and over medium heat add about 2/3 of the sour cream and stir in. Season the soup with the nutmeg, salt and pepper.
In a separate pan, fry the bacon.
Serve the pea soup with a dollop of sour cream and the fried bacon and serve immediately.
400 g turnips 400 g carrots 4 tsp oil 3 Tbsp apple juice 1 Tbsp apple cider vinegar 2 Tbsp liquid honey 1 tsp grated ginger some fresh parsley, if desired
Preparation
Preheat the oven to 350 °F (180 °C) upper/lower heat.
Wash, peel and grate the beets and carrots and then mix.
Take a small fireproof dish per person, pour the grated vegetables into the molds in portions and mix with 1 teaspoon of oil each.
Mix apple juice, vinegar, honey and ginger...
...and pour over the grated vegetables.
Then bake in the oven for about 30 minutes until everything is nice and soft.
If desired, sprinkle with a little chopped parsley and serve as a side dish with meat dishes.
The fish, which is called "steinbítur" in Iceland, is often sold here as "steinbiter", but it is actually sea wolf. A relatively fatty meat and relatively few small nasty bones and then also wonderfully full-bodied in taste - a real pleasure!
In my local fish shop they have almost all types of fish - but when they are available is more a matter of luck. If necessary, get a little inventive and switch to a different type of fish, that works too.
Ingredients
500 g wolffish 350 g halibut 250 g Norway lobster
2 Tbsp fresh rosemary 1 clove of garlic 1 bunch of spring onions 2 tangerines 4 Tbsp olive oil 1 Tbsp lime juice 1 tsp black pepper 1 tsp sea salt
Preparation
Cut the monkfish and halibut into cubes measuring approx. 1.5 x 1.5 cm.
Put the rosemary with the garlic clove, the cleaned and chopped spring onions and the peeled mandarin in a blender and process into a uniform mass. Then add the olive oil and stir gently, then mix in the lime juice, salt and pepper.
Put the marinade with the diced fish and the Norway lobster in an airtight bowl and let it marinate for at least 1 hour.
Alternately thread the monkfish, halibut and langoustine onto metal skewers or onto well-watered wooden skewers...
...and grill the fish skewers over high heat on an aluminum tray on the grill for approx. 5 - 10 minutes on each side, ...
...then serve immediately, preferably with a green salad and bread.
