Hjónabandssæla með hnetusúkkulaðimauk

Marital bliss with nut chocolate cream

I recently came across this variant for Icelandic crumble cake, Hjónabandssæla (= marital happiness), in which "hnetusúkkulaðimauk", or "nut-chocolate cream", was used instead of the classic rhubarb jam. Oh yes - of course I had to try it out!

I happily made the Hnetusúkkulaðimauk myself - but of course you can also use a purchased product.


Ingredients

300 g flour
100 g brown sugar
2 tsp baking soda
1 pinch of salt
100 g margarine
1 egg

200 g nut chocolate cream


Preparation

In a large bowl, mix the flour with the sugar, baking powder and salt.

Then briefly knead the margarine into the dough, then add the egg and knead everything into crumbles.

Then put 2/3 of the streusel mixture into a springform pan (24 cm) lined with baking paper and press down carefully.

Spread the nut-chocolate cream over the cake base,...

...sprinkle with the remaining sprinkles...

...and then bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 30 minutes. Then turn off the oven and leave the cake in the hot oven for about 10 minutes.

Then take the cake out of the oven and let it cool thoroughly. Cut into thin pieces and serve.

[Translated from here.]

Hnetusúkkulaðimauk

Nut and chocolate cream

I recently came across a recipe for Hjónabandssæla ("married happiness"), the typical Icelandic crumble cake, which simply uses nut-chocolate cream instead of the classic rhubarb jam. I love these mixtures of classic recipes with weird/modern additions!

And because I just didn't want to buy plain Nutella and didn't have any "Nice" on hand, i.e. the Icelandic version of Nutella from Sirius, I quickly decided to make the nut and chocolate cream myself.


Ingredients

200 g hazelnuts
50 g milk chocolate
150 g dark chocolate
3 Tbsp oil
75 g powdered sugar
1 pinch of ground vanilla


Preparation

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

Spread the hazelnuts on a tray lined with baking paper and roast in the oven for about 10 minutes.

Take the nuts out of the oven, let them cool briefly so that you don't burn your fingers (ouch!) and then between your hands...

...then if available in a metal sieve...

...rub the nuts thoroughly until the skin comes off somewhat.

Melt the chocolate in a water bath.

In a food processor, combine the nuts...

...grind finely.

Add the melted chocolate, oil, powdered sugar and ground vanilla and mix everything until it is as smooth as possible.

Let it cool down - and then either continue processing it into my Hjónabandssæla or simply enjoy it on bread or something similar.

Be careful, don't store it in the fridge as it will become a bit very solid!

[Translated from here.]

Sveppasalat

Mushroom salad

I love mushroom dishes in almost every form, especially now in autumn. And I thought this recipe for fresh mushroom salad with chopped anchovies sounded very exciting. And in terms of taste? To quote my husband: "This tastes interesting AND delicious!"


Ingredients

500 g fresh mushrooms
100 g anchovies
1/2 organic lemon
2 Tbsp olive oil
1 tsp coarse sea salt
1 bunch of fresh parsley


Preparation

Squeeze the lemon and mix the lemon juice, olive oil and salt in a large bowl.

Wash the mushrooms, dry them, cut them into thin slices and add them to the bowl.

Carefully chop the anchovies and add them.

Finally, wash the parsley, chop it finely and add it over the salad...

...mix everything well...

...and let it sit covered in the fridge for at least 1 hour.

Well then - bon appetit!

[Translated from here.]

Marmarakaka

Marble cake

I know that when you think of marble cake, you don't necessarily immediately think of Iceland. But marble cake is also very popular in Iceland - and with the spices it is a beautifully Icelandic version of this cake recipe, which is around 200 years old and is now very common.


Ingredients

120 g margarine
4 eggs
240 g flour
2 tsp baking soda
140 g sugar
120 ml milk

1 tsp cardamom
2 Tbsp grated white chocolate

2 Tbsp baking cocoa
1 tsp cinnamon
2 Tbsp grated dark chocolate


Preparation

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

In a large bowl, beat the margarine and eggs until fluffy.

Add the flour, baking powder and sugar, pour in the milk...

...and process them all into a smooth dough.

Then transfer about half of the dough into another bowl.

Mix half of the dough with the cardamom and the grated white chocolate.

Mix the other half of the dough with the baking cocoa, cinnamon and grated dark chocolate.

Pour the light dough into a loaf pan lined with baking paper...

...pour the dark dough over it...

...and mix both doughs a little with a knife.

Then bake the cake at 350 °F (180 °C) upper and lower heat for about 30 minutes until the dough is nice and dry on the inside (test with a toothpick!).

Take the dough out of the oven, let it cool down and then carefully remove it from the mold.

Bon appetit!

[Translated from here.]

Ostasúpa

Cheesesoup

For this cheese soup you use fish stock as a base. That gives the whole thing a very special taste!

Ingredients for 2 people

1 Tbsp margarine
1 Tbsp flour
500 ml fish stock
1/2 onion
150 g grated hard cheese
1 egg yolk
2 Tbsp whipping cream
1 pinch of coarse sea salt


Preparation

First melt the margarine in a large pot. Then add the flour and mix everything into a thick lump.

Add the fish stock in portions and stir everything until smooth. Bring to the boil briefly.

Peel the onion, chop it finely and cook it in the soup for 10 minutes.

The grated cheese...

...add it to the soup and let it slowly melt over medium heat.

In a separate glass, mix the egg yolks with the cream and salt, ...

...add to the soup and stir in.

Then serve the soup straight away, preferably with fresh bread and butter on the side.

I sprinkled a bit of licorice salt over the soup, on the one hand for the taste - on the other hand for the look!

[Translated from here.]