Baunir með grænmeti

Pea stew with vegetables

This is not a dish for quick cooking, quite the opposite - you first have to soak the yellow peas for about 12 hours before cooking them. In my old recipes this is recommended as a tried and tested remedy against excessively strong winds after eating such dishes.


Ingredients for 6 people

500 g half yellow peas
2 liters of water
200 g breakfast bacon
2 Tbsp rapeseed oil
2 carrots
2 potatoes
1 small white cabbage
2 stalks of leeks


Preparation

In a large bowl, pour plenty of water over the peas and cover and let stand for 12 hours. Then drain the water and rinse the peas thoroughly under cold running water. Then put the peas in a large pot, pour 2 liters of boiling water over them and let them cook covered for half an hour.

Cut the bacon into small pieces.

Put the rapeseed oil in a pan, heat it up and fry the bacon.

Wash, peel and chop the carrots and potatoes.

Wash and clean the leek and cut into thin rings.

Clean the white cabbage and cut it into thin strips.

Fry the carrots and white cabbage in the pan.

Then add the potatoes and leeks to the large pot with the peas,...

....as well as the fried vegetables and bacon...

...and let everything cook for another 20 minutes.

Season with salt and pepper to taste and traditionally serve with freshly baked bread.

[Translated from here.]

Rabarbarabaka með ferskum rabarbara

Rhubarb dessert with fresh rhubarb

This is a very special recipe for me - the first recipe for the blog that I made in my new kitchen. The new kitchen isn't quite finished yet, but most of it is ready and everything is usable. Oh, I'm happy!!!

Ingredients

400 g fresh rhubarb
50 g flour
2 eggs
250 g brown sugar

175 g flour
150 g brown sugar
50 g butter


Preparation

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

Wash and clean the rhubarb and cut it into approx. 2 cm pieces.

In a large bowl, stir together the flour, eggs and sugar...

...stir in the rhubarb pieces...

...and put the whole thing in a greased baking pan.

Knead the flour with the sugar and butter...

...and spread over the rhubarb.

In a preheated oven at 350 °F (180 °C) upper/lower heat a. Bake for 50 minutes.

Then serve with whipped cream.
Bon appetit!

[Translated from here.]

Tómat og rauðlauksmeðlæti

Vegetable side dish with tomatoes and red onions

I would have simply called this a "tomato salad", but in my good Icelandic cookbook it is "miðlæti", i.e. a "side dish".


Ingredients for 2 people

500 g ripe tomatoes
1 red onion
1 bunch of fresh mint
1 Tbsp lemon juice
1 pinch of cayenne pepper
1 tsp coarse sea salt
1/2 tsp black pepper


Preparation

Wash the tomatoes, remove the stalks and chop them finely.

Also peel and chop the onion.

Also wash and chop the fresh mint.

In a large bowl, stir together the lemon juice, cayenne pepper, salt and black pepper.

Add the chopped tomatoes, the chopped onion and the finely chopped mint, stir briefly and leave covered for about 1/2 hour.

Then stir thoroughly again and serve as a vegetable side dish with meat or fish dishes. I had oven-baked salmon with it. :-)

[Translated from here.]

Ofnbakaður lax

Oven baked salmon

I tried the recipe here during the hot phase of our kitchen renovation, when I no longer had a stove, but (again!) an oven - and I'm so completely thrilled, it definitely needs to be done more often!


Ingredients for 2 servings

400 g salmon fillet
1 bunch of parsley
60 g butter/margarine
1 Tbsp lemon juice
60 g breadcrumbs
50 g dried berries
60 g slivered almonds
2 Tbsp dried thyme
1 tsp coarse sea salt
1 pinch of black pepper


Preparation

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

Place the salmon fillets, skin side down, in a large, ovenproof dish.

Wash the parsley and chop it finely.

Melt the butter or margarine and mix it in a separate container with the breadcrumbs, dried berries, almonds, thyme and salt and pepper.

Pour the mixture over the salmon fillets...

...and bake in the preheated oven at 350 °F (180 °C) for about 20 minutes until the crust is golden brown and the salmon is cooked through.

Serve with fresh salad and cooked potatoes.

Bon appetit!

[Translated from here.]

Sandkaka

Biscuit cake

The original recipe comes from an old Icelandic cookbook from 1858, where the list of ingredients consisted of one pound of flour, one pound of butter, one pound of sugar, 16 eggs and a small pinch of cardamom. And the cake should then make 14 pieces - so over 1 egg per piece.

I tried a slightly “stripped down” version here, with half the amount of flour/butter/sugar and “only” 6 eggs. But it also tastes very tasty!


Ingredients

250 g sugar
250 g butter
6 eggs
250 g flour
1/2 tsp cardamom

Preparation

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

Mix the sugar with the butter until fluffy.

Then add the eggs one by one and stir in.

Add the flour and the cardamom...

...and work everything into a smooth dough.

Place in a greased loaf pan or one lined with baking paper...

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

Allow to cool thoroughly and then carefully remove from the mold and serve.

Bon appetit!

[Translated from here.]

Græn baunasúpa með laxi

Pea soup with smoked salmon

Ingredients for 4 persons

1 onion
1 Tbsp rapeseed oil
1 l fish stock
600 g frozen peas
200 g smoked salmon
200 g sour cream
1 tsp grated nutmeg
1 tsp black pepper
1 tsp coarse sea salt
Dill for garnish


Preparation

Peel the onion and dice roughly.

Heat the oil in a large pot and fry the onions until translucent.

Add the fish stock and the frozen peas and let them cook for about 10 minutes.

Then remove the pot from the heat and puree the soup thoroughly.

Then put the soup back on the stove, stir in half of the sour cream and season with nutmeg, pepper and salt.

Cut the smoked salmon into small pieces.

Arrange the soup on 4 soup plates, place a dollop of the remaining sour cream on each plate, arrange the salmon cubes on top and sprinkle with the dill.

Then serve immediately.

[Translated from here.]