Kanilkökur

Cinnamon cookies

I decided on a somewhat special cinnamon star version and baked the cookies with clarified butter and stamped patterns into the dough with a very special rolling pin - of course the recipe also works with butter instead of clarified butter and without a pattern!

Ingredients

300 g flour
220 g brown sugar
1 tsp cinnamon
1/2 tsp ground vanilla
1 pinch of salt
200 g clarified butter
1 egg yolk


Preparation

In a large bowl, mix the flour with the sugar, cinnamon, vanilla and salt.

Add clarified butter and egg yolk...

...and knead everything into a smooth dough.

Put the dough in the fridge for about 15 - 30 minutes so that it becomes a little firmer.

Then roll it out in portions between two sheets of baking paper (the clarified butter gives the dough a very nice consistency and doesn't stick to the baking paper, otherwise add a little more flour to the surface if it's too sticky).

Roll out the dough, the last time with the pattern rolling pin, and cut out the cookies with a cookie cutter.

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

Place the cinnamon cookies in portions on a baking sheet lined with baking paper...

...and bake in a preheated oven at 350 °F (180 °C) for about 8 minutes.

Allow to cool on the baking paper and then carefully remove.

It's like a friday and a good day -
peaceful, beautiful Advent season everyone!



[Translated from here.]

Súkkulaði - froðukaffi - kaka

Chocolate cappuccino cake

Here's a recipe for a slightly more lavish cake, in which the two cake layers are soaked with cold cappuccino, plus a chocolate-butter-cream filling and a sweet icing... rich, but definitely very tasty!

Ingredients

for the floors

125 g margarine
150 g brown sugar
3 eggs
125 g flour
1 tsp baking powder
50 g chocolate flakes

75 ml hot water
3 tsp cappuccino powder

for the cappuccino cream

150 g margarine
2 egg yolks
100 g powdered sugar
2 tsp cappuccino powder
100 g melted chocolate

for the glaze

125 g powdered sugar
2 tsp cappuccino powder
3 Tbsp hot water

1 tsp baking powder


Preparation

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

Mix the margarine and sugar until foamy, then add the three eggs one after the other.

Add the flour, baking powder and chocolate flakes and work into a smooth dough.

Then put the dough into two springform pans lined with baking paper (diameter approx. 22 cm) and bake in the lower third of the preheated oven for approx. 10 minutes, until they turn slightly golden brown on top.

Meanwhile, mix the cappuccino powder with the hot water and let the cappuccino cool...

...and brush/soak the slightly cooled cake bases with it.

For the filling, stir the margarine until foamy, add the egg yolk, powdered sugar and cappuccino powder and stir. Finally, melt the chocolate and stir it into the cream.

Spread one cake layer with the cream and carefully place the second layer on top.

To make the icing, put the powdered sugar in a mixing bowl, pour the cappuccino powder and hot water over it and stir. Then pour over the cake and dust with the cocoa powder.

Then let the cake set in the fridge for at least 2 hours, then serve well chilled!

[Translated from here.]

Grænmetisbuff med osti

Vegetable pancakes with cheese

Ingredients

180 g spicy cheese
300 g boiled potatoes
3 carrots
2 onions
1/4 white cabbage
4 leaves of kale
180 g canned peas
180 g soft oat flakes
2 Tbsp breadcrumbs
1 egg
salt and pepper

2 Tbsp oil for frying


Preparation

Wash and peel the carrots, onions and 1/4 white cabbage.

Then carefully grate the potatoes, carrots, white cabbage and cheese.

Wash the kale leaves, remove the stalks and chop them finely.

Cut one of the onions into small pieces.

Put all the ingredients (except for the second onion!) in a large bowl and mix and knead thoroughly.

Form small balls out of the dough.

Peel the second onion, halve it and cut it into strips.

Heat the oil in a large pan and fry the onion in it.

Then remove the onion from the pan and fry the vegetable fritters one after the other in the hot pan on all sides.

Then cook the onions with the vegetable fritters in the oven at 250 °F (120 °C) upper and lower heat for about 20 minutes.

Then serve the vegetable pancakes with the fried onions and boiled potatoes or potato salad.

[Translated from here.]

Súkkulaði- og bananakaka

Chocolate banana cake

Ingredients

300 g brown sugar
2 eggs
150 g melted butter
50 ml rapeseed oil
300 g flour
1/2 tsp salt
1 tsp ground vanilla

3 Tbsp cocoa

1 ripe banana


Preparation

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

Mix the sugar and eggs until foamy.

Then pour in the melted butter and rapeseed oil and stir.

Add flour, salt and vanilla and mix the whole thing into a smooth dough.

Then divide the dough.

Mix approx. 2/3 of the dough with the cocoa.

Line a springform pan (approx. 22 cm) with baking paper and pour the dough mixed with cocoa powder into the pan and carefully smooth it out.

Puree the banana...

...and mix with the remaining dough, then carefully spread it on the first layer in the baking pan, being careful not to mix the two doughs together.

Bake in the preheated oven for about 25 minutes at 350 °F (180 °C) upper and lower heat...

...and then serve warm or cooled with whipped cream.

[Translated from here.]

Grænkál i jafningi

Kale in roux

In traditional Icelandic cuisine, for a long time it was common practice to prepare and serve many things "í jafningi", i.e. in roux, from potatoes, meat and fish balls to vegetables. So here's another recipe for kale in roux!


Ingredients

400 g kale
100 g margarine
50 g flour
50 ml milk
50 ml kale stock
Salt
pepper
Sugar


Preparation

The kale is grown thoroughly, the stalk removed and the leaves then plucked into small pieces. The plucked leaves are then placed in boiling salted water and cooked for about 20 minutes until they are really soft.

Then melt the margarine in a pot, add the flour and stir into a thick dumpling. Then add the milk and some of the kale stock in small portions, stir until smooth and bring to the boil briefly. Then let it simmer a little longer and season with pepper, salt, sugar and a little nutmeg.

Then add the cooked, drained kale to the roux and stir.

This kale dish is traditionally eaten either as a cold snack (usually with hard-boiled eggs and bread) or as lunch with a piece of meat or fish.

Kalt kvöldmatur - cold dinner

[Translated from here.]

Salat með grænkáli og eplum

Salad with kale and apples

Ingredients for 4 persons

300 g kale
2 mild apples
50 g dried berries
50 g chopped walnuts
150 g savory hard cheese

3 Tbsp liquid honey
4 Tbsp olive oil
2 Tbsp apple cider vinegar
1 tsp lemon juice
Salt and pepper for seasoning


Preparation

Wash the kale, drain it and carefully chop it into small pieces.

Wash the apples, do not peel them, core them, quarter them and cut them into small bites.

Cut the cheese into bite-sized pieces (approx. 1 x 1 cm).

In a large bowl, combine the chopped kale and chopped apples with the dried berries, chopped nuts and cheese cubes.

In a separate glass for the sauce, mix the honey with the olive oil, apple cider vinegar and lemon juice, season with salt and pepper and pour over the salad and mix.

Then let the finished salad sit at room temperature for about 1 hour and then serve.

[Translated from here.]

Grænkálssúpa

Kale soup

Ingredients

1 liter of meat broth
2 Tbsp oat flakes
2 medium potatoes
2 medium carrots
1 stalk of leek
400 g kale
1 Tbsp butter
1 tsp coarse sea salt
1/2 tsp black pepper


Preparation

Heat the meat broth.

Meanwhile, peel the potatoes, carrots and leeks, then wash and cut into small pieces.

Scoop a few spoonfuls of the hot meat broth and mix it with the oat flakes in a small mug. Then add the mixture back into the broth and bring to the boil.

Also add the chopped vegetables to the boiling broth.

Wash the kale, remove the stalk and chop it as finely as possible. Then add the chopped kale to the broth and let it cook for about 10 minutes.

Finally add 1 tablespoon of butter, stir and...

...season to taste and serve immediately.

[Translated from here.]