Tuesday, March 28, 2017

Beinlausir fuglar

Icelandic roulades

"Beinlausir fuglar" literally means "boneless birds" - but in facts it is Icelandic roulades traditionally made from horse meat or lamb. Of course you can use other types of meat as well - depending on your taste, shopping opportunities or budget.

Ingredients for 6 persons

6 roulades
salt and pepper
100 g bacon in slices
50 g margarine
1 chopped onion

500 ml water
30 g flour

depending on taste:
sour cream
rhubarb marmalade


Season the thinly sliced meat with salt and pepper and cover each with a slice of bacon. Roll it up and tie together with a string.

Heat margarine in a hot pan, add chopped onions and sear meat from all sides.

Remove the browned roulades from the pan and place in the oven at 80 °C.

Pour water into the pan, bind with flour and season with salt and pepper.

If you like, you can refine the sauce with sour cream or rhubarb marmalade.

Traditionally "boneless birds" are served with potatoes, green peas and rhubarb marmalade.

Sunday, March 26, 2017


Rhubarb marmalade


1 kg rhubarb
800 g sugar


Wash the rhubarb, clean it thoroughly and cut it into cubes.

Put rhubarb and sugar into a large pot and let soak overnight.

Bring everything to boil and let simmer at low heat for about 1.5 hours while stirring regularly. Remove foan occasionally.

When the mixture thickens, fill it into jam jars (which should be rinsed with hot water before). Close the jam jars immediately.

Rhubarb marmalade can keep for several months.

In Iceland, Rabarbarasulta is often used in a similar way as ketchup - as kind of dip
for meat.

Saturday, March 25, 2017


Blueberry soup 


500 g blueberries
1 l water
100 g sugar
2 Tbsp starch


Thoroughly wash the blueberries and add in a saucepan with water. Heat it up slowly.

Add sugar and simmer for about 5 minutes.

Meanwhile dissolve the storch in just a little cold water.

Remove the pot from the cooker and stir in the storch, until the soup is slightly thickened.

Serve the warm soup with dry bread and with a shot of liquid cream or a spoonful of whipped cream.

Friday, March 24, 2017

Rúgbrauðsís með rjóma og rabarbarasósu

Rye bread ice cream with rhubarb sauce

One of my favorite cafes in Reykjavík is Kaffi Loki. It's located directly in front of Hallgrímskirkja church. It's so beautiful to sit outside enjoying the sun and the view.

Additionally Kaffi Loki serves some typically Icelandic specialties. One of them is Rye bread ice. You'll love it!

Here my recipe for such a delicious ice cream:


for the ice cream 

200 g rye bread or pumpernickel
500 ml milk
2 tsp vanilla
1 tsp cinnamon
2 untreated lemons
5 egg yolks
120 g brown sugar
2 Tbsp sugar syrup
200 ml whipping cream
200 g cream cheese
1 handful dried plums

for the topping

200 g rhubarb
50 g strawberries 
120 ml water
50 g brown sugar
1 tsp grated ginger 

1 Tbsp lemon juice
1 tsp grated lemon peel

250 ml whipping cream
4 Tbsp brown sugar


Ice cream

Crumble the bread into small pieces. Place it with milk, vanilla and cinnamon in a sauce pan. Grate the peel of both lemons into the sauce pan. Cook at medium heat for about 10 minutes. Thereby mash the bread crumbles again and again, so that they can soak up the milk properly.

Cream the yolks, sugar and sugar syrup in a large bowl until light and fluffy.  

Slowly add the hot bread and milk mixture while stirring constantly. Then let it cool down completely.

Squeeze the lemons and add 4 Tbsp of the fresh lemon juice. Also add the cream cheese. Beat the whipped cream and stir in. Chop the plums into small pieces and fold in. 

Put the prepared cream into a box and place it in the freezer for at least 12 hours. (If you have an ice-cream maker, you can place four fifths of the mass in it, freeze it, then stir in the remaining unfrozen fifth and place it in the freezer for 2 hour. So you'll get a fluffy ice cream within shorter time.)


Wash, clean and chop rhubarb and strawberries.

Let the chopped rhubarb and strawberries, water, sugar, ginger, lemon juice and grated lemon peel simmer at medium heat, until the rhubarb decomposes.


Mash thoroughly in a blender. Then let it cool down completely.

Beat whipping cream and brown sugar.

Arrange the ice cream and serve with cream and rhubarb sauce.