Hvítkálssúpa

White cabbage soup

Until now I had certain reservations about cabbage soup - completely wrong, as I have just discovered. This cabbage soup here was really delicious!


Ingredients

1 head of white cabbage
2 large potatoes
2 onions
1.5 l vegetable broth
200 ml cream
1 tsp caraway
1 tsp salt


Preparation

Wash and clean the cabbage and cut it into thin strips.

Wash the potatoes and, like the onions, peel them and cut them into pieces.

In a large pot, bring the vegetable stock to a boil, add the chopped vegetables and cook until the cabbage is tender, about 15 minutes.

Then puree thoroughly.

Pour in the cream and stir...

...season to taste with salt and caraway.

Well then - bon appetit!

[Translated from here.]

Kryddkaka með súkkulaði

Spice cake with chocolate

On the first day of the old Icelandic winter month of Þorri, Husbands' Day, bóndadagur, is traditionally celebrated in Iceland. This year the bóndadagur was on January 25th and we baked a spice cake with chocolate for our best husband, father and now even grandfather - it tasted good!

Oh, I used some winter spice in the glaze for a wintery taste. The spice mixture mainly contained cinnamon, cloves, cardamom and ginger. Of course, you can also just add a spice and mix it yourself. But with a pinch of spice the cake tastes a little more intense.


Ingredients

2 eggs
200 g brown sugar
200 g margarine
380 g wheat flour
1 tsp baking soda
1 tsp baker's yeast
1/2 tsp ground cloves
1 Tbsp baking cocoa
250 ml milk

220 g powdered sugar
2 Tbsp baking cocoa
1/2 tsp winter spice
3 - 4 Tbsp warm water


Preparation

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

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

Then add the solid ingredients and stir in.

Finally, pour in the milk and mix everything into a smooth dough.

Then put the dough into a baking pan lined with baking paper (approx. 26 - 28 cm in diameter) and smooth it out.

Then bake the cake at 350 °F (180 °C) upper and lower heat for about 25 minutes until the cake passes the toothpick test.

Take the cake out of the oven, let it cool briefly and if necessary, if it is very uneven at the top (like mine here), straighten it a little.

Mix the ingredients for the glaze...

...and spread it over the cake and decorate it to taste.

Besti pabbi & afi!

The best dad and grandpa!

[Translated from here.]

Rófusúpa

Beet soup

Turnips are really typical winter vegetables, so they are perfect for real winter cuisine! However, my turnips were extremely large; in the picture I put a vegetable onion next to them for comparison. (I only used one of my giant beets for the soup recipe, that was enough!)


Ingredients for 4 persons

2 - 3 turnips
1 - 2 onions
1 Tbsp butter
600 ml vegetable broth or similar
100 ml milk
1 pinch of salt
1 pinch of pepper
150 g blue cheese


Preparation

Slowly melt the butter in a large pot.

Peel and dice the onions.

Briefly fry the onions in the butter.

Clean, peel and chop the beets.

Add the chopped beets to the pot and fry briefly.

Add the vegetable stock and simmer over medium heat for about 30 minutes until the beet pieces have become nice and soft.

Then puree the whole thing thoroughly.

Pour in the milk and season with salt and pepper.

Cut the blue cheese into small cubes, add it to the soup and stir in briefly.

Then serve immediately.

Here's a picture of the "making of" - but I wanted to

I love taking photos of my winter kitchen in the snow in the garden!

With that in mind: bon appetit!

[Translated from here.]

Byggottó

Barley risotto

I've had this recipe for "Byggottó" on my personal to-do list for a while, now I've finally gotten around to making it!


Ingredients for 2 people

200 g rolled barley
2 bay leaves
10 g dried porcini mushrooms
1 bunch of spring onions
2 carrots
1 Tbsp butter
100 ml cooking cream
1 tsp coarse sea salt
1 pinch of black pepper


Preparation

Soak the dried mushrooms in cold water for about 30 minutes.

Put the barley with the bay leaves and a tablespoon of salt in a large pot, cover with water and let it cook for about 20 minutes.

Remove the mushrooms from the water, drain well and cut into small pieces.

Add the mushroom pieces to the rolled barley and let them cook together for another 20 minutes.

Peel the carrots and grate them finely.

Clean the spring onions and cut them into thin rings.

Melt the butter in a large pan.

Briefly fry the carrots and spring onions in it...

...then pour the cream over it and let it simmer for about 5 minutes.

Remove the bay leaves from the cooked barley, drain...

...and add the vegetable and cream mixture from the pan to the cooked barley.

Stir well, season with salt and pepper to taste...

...and then serve straight away.

[Translated from here.]

Piparkökukrem

Gingerbread cream

The last remnants of this year's gingerbread have now gone into this dessert cream, with skyr and cream and cherry jelly.


Ingredients

500 g vanilla skyr
250 g mascarpone
250 g whipping cream
50 - 100 g gingerbread
1 tsp Christmas spice
1 tsp cinnamon

Cherry jelly


Preparation


Grind the gingerbread fairly small.

In a large bowl, mix the ground gingerbread with the vanilla Skyr and the mascarpone mixture, add Christmas spice and/or cinnamon to taste.

Beat the whipping cream until stiff and fold in carefully.

Spread about half of the cream into the dessert glasses or similar, add the cherry jelly over it and spread the second half of the cream on top.

Sprinkle the remaining gingerbread crumbs on top.

I also used the last gingerbread licorice balls for decoration.

Bon appetit!

[Translated from here.]

Fiskréttur - leftover food

Fish leftovers

After the holidays, it's time to eat leftovers - here's a recipe with which you can wonderfully put leftover vegetables and fish from the last few days to a new use, namely in a very tasty fish casserole with curry sauce!


Ingredients for 4 persons

approx. 800 g cooked cod

2 Tbsp butter

approx. 600 g cooked vegetables
(carrots, cauliflower, broccoli...)

150 ml milk
150 g cream cheese
1 pear
1 tsp curry
1 pinch of ginger
salt and pepper

to taste: approx. 50 g of spicy cheese


Preparation

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

Melt the butter in a large skillet.

Fry the vegetables in the butter.

Peel the pear, remove the stalk if necessary, cut into small pieces...

...and then puree it in the blender with the milk, cream cheese and spices.

Place the vegetables in a greased ovenproof dish...

...cut the fish into bite-sized pieces...

...and spread over the vegetables.

Spread the pear sauce over it.

If you like, you can also grate about 50 g of spicy cheese over it, like we did here.

Bake the whole thing in the oven at 350 °F (180 °C) upper and lower heat for about 15 minutes.

Then traditionally serve with potatoes and perhaps also fresh salad.

[Translated from here.]