Tuesday, May 30, 2017

Gulrótarsúpa með fiski og krabbar

Carrot soup with fish and shrimps


2 Tbsp olive oil
1 onion
1 tsp curry powder
3 cloves of garlic
5 cm ginger root
500 g carrots
1 l vegetable stock

400 g white fish fillet
100 g shrimps
salt and pepper 
some fresh koriander


Heat up olive oil in a large pot at medium heat. Chop the onion, the garlic and the ginger and add them to the oil. Sprincle with curry powder and sauté them shortly.

Peal carrots and cut into rough pieces.

Add carrots and vegetable stock into the pot and let simmer at low heat for about half an hour.

Then remove it from the heat and puree everything finely with a hand-held blender. Season with salt, pepper and some coriander leaves and shortly purée once again.

Wash the fish fillet and cut it into cubes. Add them to the soup and let simmer for about 5 minutes.

Finally add the shrimps. Serve the soup in bowls, each decorated with a blob of cream and some fresh koriander.

Thursday, May 25, 2017




2 onions

1 leek 
2 carrots
olive oil 
1-2 tsp chili powder
1 bay leaf
1/2 tsp dried thyme 
1 can tomatoes
300 ml apple juice
2 large boiled potatoes 
2 Tbsp cider vinegar
300 ml water
500 g fish fillet
200 ml whipping cream
salt and pepper
1 handful parsley


Chop the onions. Clean the leeks and the carrots and cut them into small pieces.

Heat oil in a large pot and fry the onions, the leeks and the carrots over medium heat for about 5 minutes until the onions become glazed.

Add chili powder, thyme and the bay leaf and fry briefly.

Add the canned tomatoes and the apple juice into the pot, stir well and boil for a short time.

Dice the boiled potatoes, add to the soup and simmer everything for 10 minutes.

Then add water and cider vinegar, stir and boil for another 5 minutes. Purée everything carefully afterwards.

Cut the fish fillet into small pieces 2 cm thick and briefly boil in the soup for about 2 to 3 minutes.

Remove the pot from the oven.

Stir in the cream. Season the soup with salt and pepper and sprinkle with chopped parsley.

Serve the fish soup with fresh dark bread.

Bon Appetit!

Sunday, May 21, 2017

Rabarbarabaka með smjörbökuðu rúgbrauði

Rhubarb crumble with roasted rye bread

Rhubarb with rye bread is a fairly popular combination in Iceland. This recipe here is less of a cake, rather a dessert - I'd say: Icelandic Rhubarb Crumble. And I found it really delicious!

Icelandic rye bread ("Rúgbrauð") is a particular specialty which I have not yet found outside of Iceland in the same form. I had brought some Rúgbrauð from Iceland to Germany for this recipe. But, of course, you can bake your own Rúgbrauð - or you replace Rúgbrauð by pumpernickel. Pumpernickel is more solid and dryer and grainier, but it works for this recipe.


500 g pumpernickel
50 g butter
200 g brown sugar
500 g rhubarb


Preheat the oven to 100 °C.

Thoroughly crush the rye bread resp. pumpernickel with a grater.

In a large skillet, melt the butter and add the bread crumbs.

While still stirring, add sugar and stir until it has dissolved.

Then place the mixture on a baking tray, spread carefully, and bake in the pre-heated oven at 100 ° C for about 15 minutes.

Remove the tray from the oven and let the bread mass cool down a bit.

Place about half of the breadcrumbs in an ovenproof dish and gently press them down.

Wash the rhubarb, peel and cut into pieces about 2 cm long.

Spread the rhubarb pieces on the bread mass.

Sprinkle the remaining breadcrumbles over the rhubarb.

Set the oven to 150 °C and bake the Rabarbarabaka for about 30 minutes until the rhubarb is soft.

Serve everything (warm or cold) with vanilla ice cream or whipped cream.

Wednesday, May 10, 2017

Hafragrautur með bláberjum

Blueberry porridge

A classic Icelandic breakfast - and without animal products: That's our blueberry porridge. It's suitable for vegetarians and vegans.

Even the Icelandic sagas tell of grouts, in Icelandic "grautur". But these written record are not very detailed. They don't tell us how "grautur" was prepared. Maybe the Norsemen used Fjallagrös, Icelandic moss, instead of oat flakes. We don't know.

Ingredients for 2 persons

100 g oat flakes
300 ml water
1/2 tsp cinnamon 

1/2 tsp vanilla
1/2 tsp salt
4 dried dates
100 g blueberries (fresh or frozen)


Cut the dates into small pieces.

Put oat flake, chopped dates, cinnamon, vanilla, salt and 2/3 of the blueberries into a pan. Pour water over it and let everything simmer at medium heat for about 5 minutes while stirring regularly.

Serve the porridge in two bowls decarated with the remaining blueberries.

Sunday, May 7, 2017


Icelandic pancakes

400 g white flour
30 g sugar
1/2 tsp salt
1/2 tsp baking powder
2 eggs
1 tsp vanilla
50 g margarine
milk (as needed)


Mix flour, sugar, salt, vanilla, baking powder and eggs to make a smooth dough. Put it into the fridge for approx. 1 hour.

Then melt margarine and add the dough.

If the dough is not smooth enough, add some milk,

Heat up the pancake pan and lightly grese it.

Pour in a thin layer of dough and fry on both sides until nicely gold.

Sprincle the pancakes with sugar and cinnamon or coat them with rhubarb marmalade - whatever you like. Then roll them up.

 In Iceland, the rolled pancakes are usually served cold.