Súkkulaðimús með hindberjamauki

Chocolate puree with raspberries

In addition to chocolate and Skyr, marshmallows are also used for the chocolate mousse for this recipe.

In Icelandic, marshmallows are called “Sykurpúði”, which literally means “sugar pillow”. I love Icelandic, it's such a wonderfully descriptive language!


Ingredients for 4 persons

Ingredients for the chocolate mousse

100 g marshmallows
2 Tbsp butter
100 g milk chocolate
100 g dark chocolate
3 Tbsp boiling water
300 ml vanilla skyr

Ingredients for the raspberry cream

250 g frozen raspberries
2 Tbsp sugar
1 tsp lemon juice
1 pinch of fresh black pepper
4 Tbsp fresh raspberries for decoration


Preparation

Break the chocolate into small pieces.

Put the marshmallows with the butter and the chopped chocolate in a large pot and pour the boiling water over them...

...and simmer over very low heat until the chocolate and marshmallows have completely melted.

Then let it cool down a little while stirring constantly.

Fold in the vanilla skyr and mix gently until a uniform cream is formed.

Then pour the chocolate puree into glasses in portions or into a large glass bowl...

...and let it solidify in the fridge for at least 2 hours.

Then mix the frozen raspberries with the sugar, lemon juice and a pinch of freshly ground black pepper...

...puree thoroughly and press through a sieve to remove the seeds.

Then simmer the raspberry mixture in a small pot over low heat for about 15 minutes to achieve a slightly firmer structure.

Then let it cool down briefly, spread it in portions over the cold chocolate cream and let it solidify in the fridge for about 3 hours.

Decorate with fresh raspberries and serve well chilled as dessert.

[Translated from here.]

Svikinn héri

False hare

In Iceland a minced meat loaf is known as “svikinn héri” which literally means “false hare” or “fake rabbit”. The verb “að svíkja” means something like “to betray, cheat, deceive”.

By the way, some of my dried mushrooms went into these “false rabbits”.


Ingredients

100 g breadcrumbs
240 ml milk
800 g minced lamb
3 eggs
25 g dried mushrooms
1/2 tsp black pepper
Breakfast bacon


Preparation

Soak the dried mushrooms in warm water for about 30 minutes.

Place the breadcrumbs in a large bowl, pour over the milk and let it soak for about 15 minutes.

Put the minced meat and eggs with the milk-flour mixture in a large bowl, season with pepper and knead everything into a nice dough.

Then take the mushrooms out of the water, let them drain and knead them into the meat dough.

Line a loaf pan with the breakfast bacon...

...fill in the minced meat mixture...

...and “close” the bacon.

Bake in a preheated oven at 350 °F (180 °C) for about 60 minutes.

Then remove from the oven, let cool slightly and cut into slices approx. 2 cm thick.

Traditionally, this “false bunny” is served with mashed potatoes and fresh salad.

[Translated from here.]

Bláberjabaka

Blueberry dessert

I think you can never have enough recipes for blueberry casseroles!


Ingredients for 6 people

3 eggs
200 g brown sugar
120 g flour
120 g oat flakes
100 g melted butter
1/2 organic lemon
250 g frozen blueberries
50 g almond flakes

Whipped cream or ice cream to serve


Preparation

In a large bowl, beat the eggs with the sugar until fluffy.

Then add flour, oat flakes and melted butter.

Wash half the lemon, carefully rub the peel and then squeeze out the juice. Add the grated lemon zest and juice to the remaining ingredients in the bowl...

...and work everything into a smooth dough.

Pour the dough into a baking dish.

Spread the frozen blueberries over the dough...

...and sprinkle with the flaked almonds.

Bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 40 minutes.

Then serve the dessert warm with cream or ice cream.

Bon appetit!



[Translated from here.]

Sveppasúpa

Mushroom soup

I had already announced that I wanted to try out a few more recipes for mushroom soups with the dried mushrooms ... here is the first one that I successfully tested on vacation.


Ingredients

25 g dried mushrooms
200 ml boiling water

50 g butter
1 tsp lemon juice

3 Tbsp flour
1 liter of meat broth
1 egg yolk
2 Tbsp whipping cream
Salt
pepper


Preparation

Pour the boiling water over the dried mushrooms in a pot or bowl and let them steep for about half an hour. Then take the mushrooms out of the water, set the water aside (you will still need it!) and drain the mushrooms well.

Then melt the butter in a large pot, add the mushrooms and lemon juice and let everything cook for about 5 minutes.

Remove the mushrooms from the pot and set aside.

Mix the butter with the flour, pour in the meat broth in portions and stir thoroughly again and again.

Add the mushroom water and then let the mixture cook for about 5 minutes.

Mix the egg yolks with the whipping cream and add them to the soup.

Season the soup with salt and pepper.

Pour the soup into soup plates or bowls, add the mushrooms and serve immediately.

[Translated from here.]

Þurrkuð bláber

Berry picking in Iceland

Dried blueberries

And another article on the topic of “preserving food in Icelandic cuisine” that contains advertising:

Food preservation is and has been an important theme in Icelandic cuisine, as Icelandic summers are short and winters are long and one has to survive the winter with the summer's harvest and the collected fruits. Preservation is and was also an important factor for imported foods. In Icelandic cuisine there are a lot of recipes with dried plums, dried apricots, dried dates - and also dried berries, such as blueberries here.

By the way, dried blueberries are also supposed to be healthy - they are said to help against mild diarrhea and menstrual cramps, when consumed regularly they lower cholesterol levels and blood sugar levels and promote blood circulation and the decoction of dried blueberries is said to help against inflammation in the mouth and throat if you use it gargles.

As already written, the company Pearl GmbH gave us one of their new Rosenstein & Söhne DH-25.k drying machine with 5 drying inserts *) as a permanent loan free of charge so that we could experiment with it.

Here are my first attempts at drying blueberries:

It is important to use fruits of the same size and, if possible, smaller ones - berries that were too big took forever for me, didn't dry properly even after 3 days and then (okay - given the heat here in June) they ended up in places in the jar started to mold.

When dried, blueberries shrink to about 1/10 of their previous size. So for 50 g of dried blueberries you need around 500 g of fresh blueberries.


Preparation

Wash the blueberries briefly, if necessary with hot water, then dry them well and clean them of any damaged fruits and stem residues, etc.

Then place the fruits in the dehydrator and let them dry until they are completely dry and hard.

Then fill the dried berries into empty, dry jam jars and store them airtight.

*) - Amazon affiliate link


[Translated from here.]