Rúgbrauðsís með rúsínusultu

Rye bread ice cream with raisin sauce

I love rye bread ice cream, like the one served at Kaffi Loki in Reykjavík, and had already tried a recipe for it. Now I came across another recipe that I really wanted to try - and I can only warmly recommend it. I think it's very tasty!


Ingredients

500 ml milk
500 ml whipping cream
140 g brown sugar
200 g pumpernickel

200 g raisins
50ml water
1 lemon


Preparation

In a large pot, bring the milk, cream and sugar to the boil, stirring constantly.

Grind the pumpernickel finely...

...add to the remaining ingredients in the pot and continue stirring until a nice, relatively uniform "porridge" has formed.

Then remove the pot from the heat, let it cool down a little and then pour it into the ice cream maker and let it freeze there for at least 1.5 hours according to the device's instructions.

To make the sauce, boil the raisins in water, then add the lemon juice and puree the whole mixture.

Then serve the ice cream with the raisin sauce.

[Translated from here.]

Rabarbarakaka með marsipani

Rhubarb cake with marzipan

So far this season I haven't had that many rhubarb dishes, but this rhubarb cake with marzipan is really, really delicious!


Ingredients

100 g melted butter
3 eggs
200 g brown sugar
1 tsp ground vanilla
250 g flour
1 tsp baking powder
1 pinch of coarse sea salt
150 g rhubarb
2 tsp potato flour
125 g marzipan


Preparation

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

Mix the melted butter with the eggs, sugar and vanilla.

Then add flour, baking powder and salt and mix.

Pour the dough into a baking pan (approx. 24 cm) lined with baking paper.

Wash and clean the rhubarb stalks and cut them into small pieces.

Mix the rhubarb pieces with the potato flour...

...and spread over the dough, pressing lightly.

Grate the marzipan coarsely and spread it over the rhubarb on the cake. (I had put the marzipan in the fridge beforehand so that it was a little firmer and could be grated easily.)

Bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 40 minutes. Be careful - if necessary, after 30 minutes of baking, cover the cake with a sheet of baking paper so that it doesn't get too dark.

Stick test passed!

It's best to serve the cake warm with vanilla sauce.

[Translated from here.]

Tebollur

Tea balls

These cookies are called Tebollur, i.e. tea balls, but because they are eaten with tea, there is no tea in the recipe. If you want, you can also use the same amount of raisins or coarsely chopped chocolate instead of the dried berries.


Ingredients

120 g brown sugar
120 g margarine
350 g flour
2 tsp baking soda
1 tsp cardamom
100 ml milk
1 egg
75 g dried berries



Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.
In a large bowl, stir the sugar with the margarine until fluffy.

Then add flour, baking powder and cardamom and mix.

Add the milk and egg and process into a nice, smooth dough.

Finally, add the dried berries and knead briefly.

Then use two teaspoons to place the dough in small heaps on a baking tray lined with baking paper (careful, the cookies will spread a lot, so keep enough distance!) and bake in the preheated oven for about 15 minutes, until the cookies are nice and golden.

Let cool slightly and then serve.

[Translated from here.]

Heit ostakaka

Hot cheesecake

The whole thing is called cheesecake, and it is - of course! - also cheese in it, but it's a hearty meal, with shortcrust pastry and beaten egg with cheese and milk and pieces of pepper in it. I think it can be prepared very well for lunch and with a nice salad on the side it's a very nice, complete meal that's also quite filling.


Ingredients

150 g margarine
300 g flour
3 Tbsp water

150 g grated cheese
3 eggs
200 ml milk
1 red pepper
1/2 tsp coarse sea salt
1 pinch of black pepper


Preparation

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

Knead the flour, margarine and water into a smooth dough.

Place the dough in an ovenproof springform pan lined with baking paper and carefully roll out and press down.

Wash, clean and chop the peppers.

Then mix the cheese with the eggs, milk, pepper pieces and salt and pepper...

...and pour it onto the dough.

Bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 50 minutes until everything is firm (test with a toothpick!).

Then remove from the oven and serve warm with fresh salad.

[Translated from here.]

Möndlukaka

Almond cake

This recipe comes exactly from an old Icelandic cookbook from 1858. However, I have adjusted the times a bit - the recipe comes from times before the invention of kitchen appliances such as the electric mixer or an oven with a precisely adjustable temperature.

Otherwise, you can see from the pictures that the cake comes from the "Life on the Construction Site" series - we're not quite finished yet, but we're already a big step further. But here everything was still very chaotic and improvised and generally - but at least I was finally able to bake again!


Ingredients

7 eggs
200 g white sugar
240 g ground almonds
1 ml bitter almond aroma
1/2 lemon peel


Preparation

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

Separate the eggs.

Mix the egg yolks with the sugar until foamy.

Then add the ground almonds, the bitter almond flavor and the grated lemon peel and stir in thoroughly.

Beat the egg white until stiff...

...and carefully fold it into the rest of the dough.

Pour the dough into a greased baking pan or one lined with baking paper (springform pan approx. 24 cm)...

...and let it bake in the preheated oven for about 50 minutes.

Let the cake stand in the switched off oven for about 15 minutes, then remove it from the oven, let it cool well and carefully remove it from the tin.

Bon appetit!

[Translated from here.]

Kalt blómkálssalat

Cold cauliflower salad

Icelanders often eat their salad warm or at least lukewarm - warm potato salad, warm cauliflower salad, warm leek salad, warm vegetable salad... I guess it's because of the temperatures in Iceland that people like to eat their salad warm. This cauliflower salad is specifically stated to be a COLD salad recipe. By the way, it is enough for 4 people as a side dish or for 2 people as a main course.


Ingredients

1 head of cauliflower
2 red onions
2 hard-boiled eggs
100 g pure Skyr
1 Tbsp mustard
1 pinch of paprika powder
1/2 tsp coarse sea salt
1/2 tsp black pepper


Preparation

Wash and clean the cauliflower and cut it into small pieces.

Then cook the cauliflower pieces in hot water for about 5 minutes, ...

...then lift it out of the water and rinse with cold water - this is important so that the cauliflower doesn't become too soft.

Peel and chop the onions.

Peel the hard-boiled eggs and also chop them into small pieces.

In a large salad bowl, mix the skyr with the mustard, paprika powder, salt and pepper.

Add the cauliflower and chopped onions as well as the chopped eggs and stir in.

Add the cooled cauliflower, mix thoroughly and let it sit in the fridge for about 1 hour.

Then serve as a main course or as a side dish to meat or fish dishes.

[Translated from here.]