Hneturhingur guðnýjar

Nut ring

I recently came across this nut ring with the beautiful name "guðnýjar" by chance and the recipe sounded so delicious, I had to try it for New Year's!

Happy New Year everyone - don't worry!


Ingredients

100 g ground hazelnuts
100 g ground almonds
4 egg whites
200 g brown sugar
1 Tbsp oil
100 g block chocolate
30 g butter
1 Tbsp chopped hazelnuts
1 Tbsp almond flakes


Preparation

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

Beat the egg whites with the sugar until stiff.

Fold in the ground nuts and almonds.

Grease a suitable springform pan (approx. 20 or 22 cm in diameter) with the vegetable oil, ...

...put the dough into the mold...

...and bake in a preheated oven at 350 °F (180 °C) for about 25 minutes until the dough is cooked through.

Allow the nut ring to cool thoroughly in the tin, then carefully remove it from the baking tin.

Melt the chocolate with the butter in a water bath and spread it on the nut ring.

Mix the chopped hazelnuts with the almond flakes...

...and sprinkle the still wet chocolate icing on top.

Let the whole thing dry thoroughly and then serve.

Happy New Year!!!

[Translated from here.]

Rúgbrauðskaka

Rye bread cake

I came across this recipe in a collection of Icelandic Christmas recipes from the 1960s and thought it sounded really nice.

In Iceland, large cake buffets are very common in the run-up to Christmas and Christmas, but this cake is excellent and it also has the advantage that you can prepare it the day before - it tastes even better when it's well cooked!


Ingredients

200 g pumpernickel
260 g brown sugar
2 Tbsp potato flour
2 Tbsp cocoa
3 tsp baking powder
5 eggs

For the cream

320 ml whipping cream
2 Tbsp sugar
100 g chocolate shavings


Preparation

Grind the rye bread as small as possible.

Place the breadcrumbs in a large bowl with the sugar, potato flour and cocoa.

Separate the eggs.

Add the egg yolk to the remaining ingredients in the bowl and mix everything into a smooth dough.

Beat the egg white until stiff and carefully fold it into the remaining dough.

Place 1/4 of the dough into a springform pan (approx. 22 cm) lined with baking paper, spread evenly and bake all four bases at 425 °F (220 °C) upper and lower heat for a maximum of 10 minutes.

Then let the bases cool down.

For the filling, beat the cream in a tall container with the sugar and 3/4 (!!!) of the chocolate shavings until stiff.

Then spread the cream onto the cake layers...

...put the floors on top of each other...

and decorate the top with the remaining chocolate shavings

Let it sit well in the fridge for at least 2 hours or, if possible, prepare it the day before and then serve well chilled.

[Translated from here.]

Fyllt epli

Filled apples

This year's Christmas menu, including the starter andmain course , is all about fish and apples. Finally, there are stuffed apples - with raspberries and chocolate.


Ingredients for 4 servings

4 apples
125 g fresh raspberries
100 g caramel chocolate
100 g cream cheese


Preparation

Preheat the oven to 300 °F (150 °C) upper/lower heat.

Wash the apples, cut off the top and carefully remove the core and hollow out the apples a little.

Crush the chocolate, mix with the fresh raspberries and cream cheese...

...and then pour the mixture evenly into the hollowed out apples.

Then put the cut top ends back on the apples, wrap the apples in aluminum foil and place them in a fireproof dish...

...and let it soften in a preheated oven at 300 °F (150 °C) for about 30 minutes.

Then take the apples out of the tin, unwrap them carefully and serve straight away.

PS: I sprinkled the apples with a little Viennese melange spice - on the one hand for the look, but on the other hand to round off the taste a bit. A little cinnamon would certainly do the trick too!

[Translated from here.]

Þorskhnakkar með beikoni og eplaostasósu

Cod with bacon and apple cheese sauce

This is the main course of my Christmas menu this year, where the starter and dessert are all about fish and apples. So here's bacon-wrapped cod with apple cheese sauce and potatoes - really, really simple and really, really tasty!


Ingredients for 4 persons

800 g cod
200 g breakfast bacon
1 Tbsp olive oil
250 ml apple juice
100 ml mascarpone cheese
1 pinch of coarse sea salt
1 pinch of black pepper
1 small bunch of fresh thyme


Preparation

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

Cut the cod into 8 pieces and wrap each in 1 to 2 slices of bacon.

Heat the oil in a pan and briefly fry the fish and bacon packets on all sides until the bacon becomes slightly brown.

Then place the packets in a fireproof dish.

Pour the apple juice into the used pan, add the mascarpone cheese and heat everything slowly. Bring to the boil briefly and season with salt and pepper.

Put the fresh thyme on the bacon and fish packets, ...

...pour the sauce over it...

...and bake the whole thing in a preheated oven at 350 °F (180 °C) upper and lower heat for about 15 minutes until the fish is well done.

Then serve directly with boiled potatoes.

[Translated from here.]

Laxamús

Salmon mousse

My Christmas menu this year, including the main course and dessert, is all about fish and apples. Here we have a very tasty salmon mousse as a starter!


Ingredients

300 g fresh salmon fillet
200 g smoked salmon
300 ml fish stock
200 ml sour cream
100 ml whipping cream
1 tsp black pepper
1 pinch of coarse sea salt
1 tsp dill

200 ml sour cream
1 pinch of black pepper
1 Tbsp lemon juice


Preparation

Cook the fresh salmon in salted water.

Heat the fish stock in a pot, stir in the sour cream and whipping cream.

Cut the smoked salmon into small pieces...

...the cooked salmon too...

...and add the cooked fish and smoked salmon to the liquid, season with salt, pepper and dill...

....and puree everything thoroughly.

Place in a flat dish and chill in the refrigerator for about 8 hours.

For the sauce, stir the sour cream with the pepper and lemon juice until smooth.

Serve the well-chilled salmon puree on bread with the sauce.

[Translated from here.]