Eftirréttakaka með bláberjum

Dessert cake with blueberries

Here's another recipe for a dessert cake - with blueberries and cream cheese and ground peppermint candies!


Ingredients

Ingredients for the soil

125 g oatmeal cookies
125 g chocolate muesli
100 g melted margarine
1 Tbsp brown sugar

Ingredients for the cream

600 g cream cheese
200 g whipping cream
2 env powdered gelatin
150 g blueberries
100 g brown sugar
8 - 10 ground mint candies
150 g white chocolate


Preparation

Roughly crumble the oatmeal cookies and muesli, add the sugar and mix with the melted margarine.

Line a medium springform pan (approx. 20 cm in diameter) with baking paper and spread the biscuit mixture on the base, pressing down well. Then chill in the fridge and let the base set.

To make the cream, first put the blueberries with the sugar and the ground mint candies in a large saucepan and simmer over medium heat for about 10 minutes. Then mash roughly with a fork and let cool slightly.

Slowly melt the chocolate in a water bath.

Whip the cream until stiff. Mix the cream cheese with the powdered gelatin. Then carefully fold in the whipped cream and mix the melted chocolate with the cream cheese and cream mixture.

Finally, add the blueberry mixture and fold in carefully.

Then spread the cream on the biscuit base...

...smooth it out and chill in the fridge for at least 3 hours.

[Translated from here.]

Rauðkálssalat

Red cabbage salad

Ingredients for 6 to 8 people

1 head of red cabbage
2 red onions
1 serving of spicy blueberry salad dressing
1 pinch of coarse sea salt
1 pinch of black pepper


Preparation

Remove the outer leaves from the cabbage and wash everything thoroughly. Then slice the red cabbage as finely as possible.

Peel the onions, halve them and cut them into thin strips.

Place the red cabbage strips and onion strips in a large bowl, add the salad dressing and mix everything thoroughly.

Before serving, let the red cabbage salad rest in the refrigerator for at least 1 hour, then season with salt and pepper and serve immediately.

[Translated from here.]

Krydduð bláberjasósa

Spicy blueberry sauce

Ingredients

2 Tbsp balsamic vinegar
50 ml olive oil
1 Tbsp liquid honey
1/2 tsp lemon juice
125 g fresh blueberries
1 pinch of coarse sea salt
1 pinch of black pepper


Preparation

Gently mash the fresh blueberries with a fork.

In a tall container, mix the blueberries with the olive oil, honey, lemon juice and salt and pepper.

Then pour the sauce into a hot, rinsed jam jar or similar and store in the refrigerator for a maximum of a week.

The blueberry sauce goes wonderfully with fried meat or fish or as a salad dressing, for example with red cabbage salad .





[Translated from here.]

Bláberjaskyr

Blueberry Skyr

Ingredients

350 g skyr
100 ml milk
100 g sugar
400 g whipping cream
500 g fresh blueberries


Preparation

Mix the skyr with 50 g sugar and 100 ml milk and stir until smooth.

Beat the whipping cream with 30 g sugar until stiff. Carefully fold half of the cream into the skyr mixture.

Wash the blueberries and put about 3/4 of the berries in a blender and puree thoroughly.

Then fold the pureed blueberries into the Skyr mixture.

Decorate with the remaining blueberries and whipped cream and serve immediately.

[Translated from here.]

Bláberja- og bananabrauð

Blueberry Banana Bread

Banana bread is very popular in Iceland - thanks to the US soldiers who were stationed in Iceland since 1941 and had a lasting influence on the diet of Icelanders. Here's a recipe for banana bread with fresh blueberries: Beautifully fluffy banana bread, beautifully fruity thanks to the blueberries and wonderfully crunchy cinnamon sprinkles - oh yes, I love it!


Ingredients

3 ripe bananas
80 g melted margarine
180 g brown sugar
1 egg
1 pinch of ground vanilla
360 g flour
1 tsp baking powder
1 pinch of salt
200 g fresh blueberries

60 g flour
60 g sugar
60 g margarine
1 tsp cinnamon
1 pinch of salt


Preparation

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

Mash the bananas carefully with a fork...

...until everything is relatively "mushy", but still a bit "piecey", ...

...and then mix the banana mixture with the melted margarine, sugar, egg and vanilla.

Sift in the flour and add the baking powder and salt and work everything into a smooth dough.

Then add the blueberries and stir in briefly.

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

Now in a second bowl, knead the flour with the sugar, margarine, cinnamon and salt to form crumbles.

Spread the sprinkles over the bread dough.

Bake in the preheated oven at 350 °F (180 °C) for about 60 minutes until the top of the blueberry-banana bread is beautifully golden.

Remove the mold from the oven, let it cool thoroughly and then carefully remove the bread from the mold.

[Translated from here.]

Bláberjasmjör

Blueberry butter

Ingredients

150 g butter
125 g fresh blueberries
1 handful of fresh basil leaves


Preparation

Prepare all ingredients and warm to room temperature for at least an hour.

Then add the blueberries and basil to the blender and slowly puree them until they are as smooth as possible.

Then use your hands to thoroughly knead the puree with the butter at room temperature.

Then place the butter mixture on baking paper and carefully roll it up. Then store the blueberry butter in the refrigerator and use it within a few days.

Blueberry butter goes wonderfully with fried lamb, for example! Simply cut the lamb into thick slices, season on both sides with salt and pepper,...

...fry in the pan on both sides for a few minutes and then keep warm in the oven until everything is well done. Serve with the blueberry butter.

[Translated from here.]

Bláberjabúðingur

Blueberry pudding

Ingredients

1 env powdered gelatin
100 ml warm water
250 ml whipping cream
250 g Skyr
6 Tbsp blueberry jam


Preparation

Mix the powdered gelatin in the warm water.

Whip the cream until stiff and mix with the skyr and blueberry jam.

Fold the gelatin mixture into the blueberry skyr cream.

Let it set in a large bowl or in dessert glasses in the refrigerator for at least 2 hours, ...

...then decorate with some whipped cream and serve straight away.

Danger:

This blueberry pudding is not a recipe for hot days. On my first attempt at a about 90 °F (a good 30 °C) in the afternoon, the cream immediately "flocculated" after a few turns of whipping. The result looked visually interesting - but it was definitely not what I wanted!

[Translated from here.]