Skyrbúðingur

Skyr pudding

I found the idea of ​​a Skyr dessert with a difference, namely in pudding form, very exciting. And it definitely impressed me in terms of taste!


Ingredients

500 g pure Skyr
1 egg
250 ml whipping cream
1/2 tsp ground vanilla
1 env powdered gelatin
6 Tbsp angelica or elderflower syrup

Berries/nuts for garnish


Preparation

Mix the skyr with the egg, whipping cream and ground vanilla.

Mix the syrup with the powdered gelatin and let it swell for about 10 minutes.

Then slowly heat the swollen gelatin in a medium-sized saucepan.
Slowly stir in the Skyr mixture, spoonful at a time.

Then pour the mixture into dessert glasses, a glass bowl or something similar and let it solidify in the refrigerator for at least 4 hours.

Then serve the skyr pudding with fresh berries and some chopped nuts or similar.

[Translated from here.]

Spínatsalat með jarðarberjum

Spinach salad with strawberries

Actually, this recipe is made with blue cheese. However, we were on vacation and I absolutely couldn't find any blue cheese in the available stores, so I made do with grated hard cheese. It worked too - but blue cheese is a bit tastier!


Ingredients for 2 servings

150 g fresh spinach
80 g fresh strawberries
2 Tbsp blue cheese
2 Tbsp oil
2 Tbsp walnut kernels


Preparation

Wash and clean the spinach and arrange on two plates/bowls.

Wash and quarter the strawberries.

Cut the blue cheese into small cubes.

Spread the strawberries and cheese over the spinach.

Pour a tablespoon of oil over each portion.

Roast the walnut kernels in a pan.

Then add the seeds over the salad and serve immediately.

[Translated from here.]

Grænmetissúpa

Vegetable soup

This is a beautifully simple soup, and with the little bit of vinegar and cream it tastes really interesting and delicious to me!


Ingredients for 2 servings

1 stalk of leek
2 carrots
400 g chopped canned tomatoes
400 ml vegetable broth
1 Tbsp vinegar
1 pinch of thyme
1/2 tsp coarse sea salt
1 pinch of pepper
200 ml cream


Preparation

Wash, clean and chop the vegetables.

Then put in a pot with the chopped tomatoes, vegetable stock, vinegar and thyme...

...and let it simmer over low heat for about half an hour.

Season with salt and pepper.

Stir in the cream...

...and serve the soup.

[Translated from here.]

Eplaskífur

Apple fritters

The Icelandic word "skífa" means "disc", but it refers to a flat, round object - like these apple fritters here.

Traditionally, these apple cakes were baked in a special pan, a so-called "eplaskífupanna" with corresponding cavities. When we recently visited the "Cave People" in Laugarvatnshellar, there was one exactly like that hanging on the wall - a really beautiful old "eplaskífupanna". Since I happened to come across the recipe for this eplaskífur in an old Icelandic cookbook, I recognized the pan straight away and was delighted!

Of course, I tried the recipe straight away at home, even though I made do with a poffertjes or egg pan. After all, I couldn't take the good pan from Iceland with me!

Ingredients for approx. 25 pieces

4 eggs
500 ml concentrated milk
1 tsp ground vanilla
1 tsp grated lemon peel
2 Tbsp sugar
300 g flour
2 tsp baking soda
1 pinch of salt
1 apple

some oil for the pan


Preparation

In a bowl, mix the eggs with the thick milk, vanilla, lemon zest and sugar.

Then add the flour, baking powder and salt and whisk everything together to form a nice, liquid dough.

Wash, peel, core and cut the apple into small pieces.

Stir the apple pieces into the dough.

Then let the dough rest for about 20 minutes.

Preheat the pan well over medium heat.

Carefully grease the hollows in the pan a little and then fry the dough in portions on both sides.

If bubbles form on the dough, carefully turn them over with a fork or something similar until the cakes are golden brown on both sides. Make sure that they are properly baked on the inside too!

Sprinkle with powdered sugar and serve warm.
We had applesauce with it.

[Translated from here.]

Sítrónukaka

Lemon cake

This is actually a very classic lemon cake that is baked in a springform pan. But now, just before Easter, I used a silicone Easter bunny mold for it! But this hasn't changed the baking time.


Ingredients

200 g flour
2 tsp baking soda
200 g sugar
200 ml sour cream
100 g melted margarine
4 eggs
1 Tbsp grated lemon peel

4 Tbsp sugar
4 Tbsp lemon juice
1 Tbsp grated lemon peel


Preparation

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

Add the sour cream, melted margarine and eggs, grate the lemon over them...

...and mix everything into a smooth dough.

Pour the mixture into a springform pan lined with baking paper or greased (I used a silicone mold here and sprinkled it a little with breadcrumbs)...

... and bake in a preheated oven at 350 °F (180 °C) for about 45 minutes (test with a toothpick!).

Then take the cake out of the oven and let it cool slightly.

Heat the sugar, lemon juice and grated lemon peel in a small saucepan over low heat.

Pour the mixture slowly and carefully over the still warm cake and then let it cool.

Just for fun, I gave my Easter bunny an eye made of icing that I still had in stock.

With this in mind: Bon appetit - verði sér að góðu!

[Translated from here.]

Saltfiskmús

Saltfish puree

Salt fish is really a typical Icelandic food - and I found this puree really tasty too. That's what I had for breakfast!

(If you cook it with unsalted fish, cook the cod in salt water and then add 1 teaspoon of coarse sea salt to the puree.)


Ingredients

200 g cooked salt fish
80 g boiled potatoes
1 pinch of ground garlic
1/2 tsp dried parsley
4 Tbsp oil


Preparation

Mash the cooked potatoes with the garlic, parsley and oil until relatively smooth.

Then add the cooked salt fish...

...and mix thoroughly.

Place the fish puree in the refrigerator for at least 2 hours and then serve with fresh rye bread (rúgbrauð) and butter.

[Translated from here.]

Sítrónuskyr

Lemon Skyr

Here's another Skyr recipe, either as a dessert or as a delicious, vitamin-rich breakfast. Oh yes, I love Skyr for breakfast!


Ingredients for 2 servings

400 ml pure Skyr
1 organic lemon
2 Tbsp brown sugar
150 ml whipping cream
4 Physalis
2 Tbsp pomegranate seeds


Preparation

Wash the lemon, halve it and cut four thin slices. Set the slices aside for decoration.

Grate the zest of the remaining lemon and squeeze the remaining lemon.

Mix the lemon zest and lemon juice as well as the brown sugar with the skyr.

Beat the whipping cream until stiff and fold in.

Divide the lemon skyr into two bowls and serve with the lemon slices, pomegranate seeds and a physalis each.

Cut the other two physalis into small pieces and add them to the lemon skyr over the other fruit.

Bon appetit!

[Translated from here.]