Prince Polo Partý Pinnar

Prince Polo Party Pins

The " Prince Polo " cookies actually come from Poland, but are very popular in Iceland and can be found in practically every supermarket and gas station in the country.

And I just loved this quick, uncomplicated recipe for “Prince Polo” cake pops! This means you can quickly conjure up a nice little something for the Easter coffee table tomorrow using “on-board resources”. :-)


Ingredients for 20 cake pops

200 g Prince Polo chocolate biscuits
160 g nut nougat cream
250 g dark chocolate coating


Preparation

Roughly chop the Prince Polo cookies into small pieces, but don't really grind them finely.

Then mix 150 g of the 200 g crumb mixture with the nut nougat cream...

...and form about 20 balls of roughly the same size out of the mixture. It's best to put the balls in the fridge for a moment.

Then prick the balls onto cake pop sticks and let them harden in the freezer for about 20 minutes.

Meanwhile, melt the dark chocolate in a water bath.

Dip the hardened balls on the sticks into the melted chocolate and briefly sprinkle them with the remaining Prince Polo crumbs...

...and let the chocolate solidify in the fridge.

Bon appetit!

[Translated from here.]

Ávaxtasalat

Fruit salad

If anyone is looking for a quick, complicated recipe for a nice dessert for the family for Easter, for example, I could definitely recommend this fruit salad with skyr and chocolate shavings - it can also be prepared wonderfully!


Ingredients for 6 people

2 apples
1 orange or 2 tangerines
2 bananas
500 g (seedless) grapes
400 g pure Skyr
1 Tbsp brown sugar
1 tsp ground vanilla
100 g dark chocolate shavings


Preparation

Wash/peel the fruit as needed and cut into bite-sized pieces.

Mix the skyr with the brown sugar and ground vanilla until smooth.

Add the fruit to the skyr mixture...

...mix everything...

...and mix with half of the chocolate shavings.

Arrange the fruit salad in dessert glasses or similar, sprinkle with the remaining chocolate shavings and serve.

PS:

If you don't eat the fruit salad straight away, it doesn't matter - the leftovers are also great for breakfast the next day!





[Translated from here.]

Páskakaka

Eastercake

In Iceland, yellow is the typical Easter color!

So I helped out a little with this Easter cake and colored the butter-sugar-chocolate cream slightly - the cream for the bottom layer with orange food coloring, the cream for the top layer with yellow food coloring.

Of course, you can also leave out the food coloring and then simply prepare the cream in one portion.

Ingredients

450 g soft butter
2 cups sugar
3 cups flour
6 eggs
1 tsp ground vanilla
1 tsp baking powder

For the cream

450 g powdered sugar
250 g soft butter
140 g white chocolate
2 tsp ground vanilla

orange and/or yellow food coloring if desired

Chocolate eggs and Easter bunnies / flowers as desired


Preparation

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

Mix the butter with the sugar until fluffy...

then the eggs...

and then add the flour, baking powder and ground vanilla...

...and work everything into a smooth dough.

Divide the dough equally into two springform pans (18 cm)...

...and bake in a preheated oven at 350 °F (180 °C) upper and lower heat for 60 minutes.

After baking, if necessary, leave it in the switched off oven for another 10 minutes so that there is nothing "gooey" on the inside, then take the molds out of the oven and let them cool thoroughly.

When both bases have cooled down properly, mix the cream:

Cream 1

Melt the white chocolate in a water bath and then let it cool down again.

Mix 1 tablespoon of powdered sugar with 1 teaspoon of water and the orange food coloring.

Then mix 250 g powdered sugar with 125 g butter and the sugar until foamy, add the mixed food coloring and 1 teaspoon ground vanilla...

...and finally add half of the melted chocolate...

...and mix everything into a nice cream.

Place the first cake base on a cake plate, if necessary cut off the top with a knife so that the base is straight at the top, and then spread the first cream on top.

Cream 2

Mix 1 tablespoon of powdered sugar with 1 teaspoon of water and the yellow food coloring.

Mix again 250 g of powdered sugar and 125 g of butter until foamy, add the mixed food coloring and the ground vanilla and finally add the remaining melted chocolate and mix everything into a nice cream.

"Straighten" the top of the second cake layer again, place it on top of the first one with the bottom facing up...

...and spread the second cream on top.

Then decorate the cake directly with chocolate eggs, chocolate Easter bunnies, finished flowers made of edible paper or similar.

Then let it set in the fridge for at least 3 hours, but ideally overnight, and then serve with Easter coffee.

With that in mind: Happy Easter!
Gleðilega páska!




[Translated from here.]

Skyrterta með rabarbara

Skyr dessert with rhubarb

I first got to know this type of skyr dessert in the Westfjords a few years ago - quick, uncomplicated, with crumbled cookies and skyr and grits. Here I have a "spring version" of it - light and fluffy with strawberry-rhubarb jelly and white chocolate.

By the way, the Skyr is from Thise, a Danish manufacturer - it's now available from my organic farmer, so of course I had to try it straight away! Yes, I am satisfied, the consistency is very nice, easy to process - and I have nothing to complain about in terms of taste. There will definitely be more of them!


Ingredients for 2 people

60 g cookies
400 g pure Skyr
1 tsp ground vanilla
1 Tbsp brown sugar
250 g strawberry rhubarb jelly
2 Tbsp grated white chocolate


Preparation

Roughly chop the biscuits in a breakfast bag...

...and divide into two dessert glasses.

Mix the skyr with the ground vanilla and a little sugar to taste...

...and spread on the biscuit crumbs.

Spread the strawberry-rhubarb jelly on the Skyr mixture...

....and grate the white chocolate over it.

Let the whole thing soak in the fridge for at least 24 hours and then serve well chilled as dessert.

[Translated from here.]

Ljóskur

Blondies (light brownies)

We now know brownies - a quick batter with lots of chocolate and cocoa and relatively little flour. Made with white chocolate (and no cocoa), these pastries are called either "white brownies" or "blondies" - or in Icelandic "ljóskur".

Literally "ljóska" means "blonde", and several "blondes" are then just "ljóskur".


Ingredients

350 g butter
270 g brown sugar
3 eggs
320 g flour
1 tsp baker's ammonia
1 tsp ground vanilla
200 g white chocolate
120 g frozen raspberries


Preparation

Melt the butter and then let it cool again.

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

Then mix the melted butter with the sugar in a large bowl.

Then stir in the eggs one at a time.

Add the flour with the baker's ammonia and vanilla and mix.

Finally, chop the white chocolate into small pieces...

...and together with the frozen raspberries...

...stir into the dough.

Line a rectangular baking pan (approx. 40 x 25 cm) with baking paper, pour in the dough...

...and bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 25 minutes.

Then let the cake cool down a little and then cut it into cubes.

Bon appetit!

[Translated from here.]