Thursday, July 18, 2019

Skyramisu

Skyr tiramisu


I'm a passionate Skyr fan, so last weekend I had Skyramisu again, nice and fruity with fresh raspberries.


Ingredients

2 egg yolks
80 g brown sugar
350 g vanilla skyr
1 env powdered gelatin
350 ml whipping cream
150 g fresh raspberries
180 ml coffee
Ladyfingers
Baking cocoa


Preparation

In a suitable tall mixing vessel, stir the egg yolks and sugar until frothy.


Add the vanilla skyr and stir.


Add the powdered gelatin and stir.


Whip the cream until stiff and fold in carefully.


Roughly crush the fresh raspberries with a cake fork...


...and fold into the skyr mixture.


Spread half of the ladyfingers in a suitable shape.


Soak the ladyfingers in half of the coffee.

Spread half of the Skyr raspberry cream on top.


Then spread the remaining ladyfingers on top...


...pour the remaining coffee over it and spread it with the remaining cream.


Sprinkle with cocoa and/or grated dark chocolate.


It's best to let it sit well in the fridge overnight, then you'll have a very tasty dessert the next day.


Bon appetit!







[Translated from here.]

Pylsu- og makkarónuskúffa

Sausage and Macaroni Casserole


I could probably feed my sons exclusively with sausages and 2/3 of them wouldn't even mutiny. Of course I don't do that, but every now and then I include her beloved sausages in my meal. And if I find an Icelandic recipe for it, I'll be happy too!


Ingredients

300 g macaroni
10 sausages
350 ml milk
4 eggs
1 pinch of nutmeg
1 pinch of pepper
1 tsp coarse sea salt
3 Tbsp grated cheese


Preparation

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

Cook the pasta in plenty of salted water according to the package instructions until soft.


Then drain the water and let the macaroni evaporate briefly.


Cut the sausages into slices approx. 1 cm thick.


Whisk the milk with the eggs, nutmeg, pepper and salt.


Place the macaroni and sausage pieces in an ovenproof dish and mix together.

Pour the seasoned egg milk over it.


Grate the cheese over it.


Then let the whole thing bake in the preheated oven for about 30 minutes.

Then serve the casserole with fresh salad.






[Translated from here.]

Skyrdrykkur með greipaldini

Sky drink with grapefruit


The recipe here came about purely by chance - I still had a grapefruit lying here from my vegetable box, and actually I had been lying here for a while, so it really had to go.

As if I squeezed them out, I then squeezed out a very sour lemon in addition to the sour grapefruit (also using leftovers!), then mixed the juice with the only slightly sour Skyr - and then tempered the whole acidity a little with the honey. The result was really really tasty!

Oh, pomelo or grapefruit is called “greipaldin” in Icelandic. "Aldin" means "fruit", so a tomato, for example, is also called "rauðaldin", i.e. "red fruit", in addition to "tómatur". And a grapefruit is a "greipaldin", whereby the "greip" has nothing to do with "ég greip" = "I grabbed", but is simply the islandized spelling of "grape-". Similar to "fésbók" for "Facebook", which really means "Fratzenbuch". Um, yeah, where was I just now?!? Back to the recipe...


Ingredients

350 g vanilla skyr
1 large grapefruit
1 small lemon
1 - 2 Tbsp honey


Preparation

Halve the grapefruit and lemon each and squeeze thoroughly.

Then mix the juice with the Skyr and honey in the blender until you have a nice, uniform, thick mixture - and then serve the Skyr drink straight away!



[Translated from here.]

Ávaxtakaka

Fruitcake


When I recently bought an old cookbook from 1945 at the flea market in Iceland, there were several recipes in the book that had been cut out of the newspaper, some recipe sheets from companies and the like - visually from the 70s or 80s, I would say. You can clearly see that the cookbook was actively used! This recipe for a “fruit cake” comes from one of the recipe sheets - well, with grated apples and raisins.

By the way, I like this cake best warm, with cold vanilla ice cream and chopped, roasted almonds on the side - really delicious!


Ingredients

2 apples
50 g raisins
50 g chopped almonds
160 g brown sugar
1 tsp cinnamon
1 tsp grated lemon peel
1 tsp baking powder
180 g flour
50ml water
50 g melted butter
3 egg whites

Preparation

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

Wash, peel, core and grate the apples.


Then, in a large bowl, mix the grated apples with the raisins, chopped almonds, brown sugar, cinnamon, lemon zest, baking powder and flour.


Stir in the water and melted butter.

Finally, beat the egg whites until stiff and fold in carefully.


Then put the dough into a small springform pan (approx. 20 cm) lined with baking paper...


...and bake in a preheated oven at 350 °F (180 °C) for about 50 minutes.


Then take the cake out of the oven, let it cool down a little and then serve it slightly warm. As I said - I rave about vanilla ice cream and chopped, roasted almonds!





[Translated from here.]

Gallery Restaurant, Viðeyjarstofa

Café - Restaurant in Viðey House


When we were on the island of Viðey, this island off the coast of Reykjavík, in June, before the return trip we also briefly went to the café-restaurant there, in Skúli Magnússon's old house.

Skúli Magnússon (1711 - 1794) was the Icelandic bailiff ("Skúli fógeti") and played a key role in Reykjavík's rise to the status of city and capital of Iceland, which is why he is often referred to as the "Father of Reykjavík". A manor house was built for him on Viðey between 1752 and 1755, the first stone house in Iceland, the so-called "Viðeyjarstofa" - basically the "parlor of the island of Viðey".

After a glorious beginning, the house later became quite run down. On the occasion of the 200th anniversary of the city of Reykjavík, the Icelandic state donated the building to the city. It has been extensively renovated and restored.

Today Skúli Magnússon's old house is used as a restaurant. On the upper floor there is a large room with up to 130 seats where events, meetings or celebrations take place all year round.


The opening times of the restaurant depend on the ferry timetable. In summer it is usually open daily from 11:30 a.m. to 6:00 p.m. - the first ferry leaves for Viðey at 10:15 a.m. and the last ferry back leaves at 6:30 p.m.

The menu is displayed on the ferry and hanging on the front door so that you can see it straight away when the doors are open and get an overview.


You enter the house through the front door and then stand in the entrance hall in the stairwell, looking down the hallway to the counter.


You order and pay at the counter, and the food and drinks are then brought to your table.


The house has a very quiet, captivatingly simple atmosphere.



We were there in the early afternoon, it was busy, but it definitely wasn't full.

We ordered at the counter and then found a seat with a view.


The two of us had a piece of apple pie with nuts, caramel sauce and whipped cream for 950 ISK (around €6.70 - as of July 2019) and a hot waffle with rhubarb jam and whipped cream for 1,200 ISK (around €8.50). In addition, as is often the case in Icelandic restaurants, we were brought a large bottle of water to the table free of charge.


The waffle was delicious, even if the rhubarb jam reminded me a bit of plum jam, but when rhubarb is cooked for a long time at low heat, there is a certain similarity. And the warm apple pie with the caramel sauce was really very good!

The map is clear, but good:

To drink there are soft drinks or juice for 450 ISK (approx. €3.20), a bottle of beer for 1,110 ISK (approx. €7.80) or red or white wine (1,500 ISK / €10.60 for a glass, 4,900 ISK / €34.70 for a bottle). There are also various hot drinks, hot chocolate, children's cocoa, coffee, tea, espresso, Irish coffee... priced between 490 ISK and 1,800 ISK (around €3.50 to €12.75).

Warm food is also offered, from baked Camembert to meat and vegetable soup, sandwiches and fries with sauce. On average, a warm meal costs around 1,900 ISK, or just under €13.50.

However, I didn't try the warm food and didn't see it from other guests, so I can't comment on that. In any case, our waffle was good and I even thought the apple cake was very good - just right for us after our long walk across the island!









[Translated from here.]

Ferð til Viðeyjar

Trip to the island of Viðey


When we were in Iceland in June, I really wanted to take a trip to the island of Viðey - I had just looked specifically into the cuisine of the capital region and came across wild cumin, which is traditionally used in Icelandic cuisine as a spice in baking and is sometimes also used in cooking - and of course for the production of Brennivín. Wild cumin grows particularly abundantly on Viðey; many residents of the city still go to Viðey in the autumn to pick caraway there.

Okay, June is the wrong time of year for picking - but I definitely wanted to get a personal impression!

The island is located just off the coast of Reykjavík. From Skarfabakki harbor you can reach the island after a short ferry crossing. In summer (May 15th to September 30th) the ferry runs hourly from Skarfabakki from 10:15 a.m. to 5:15 p.m., returns from Viðey from 11:30 a.m. to 6:30 p.m. In addition, in summer the ferry leaves twice a day from the old port in Grandi or from Harpa and the ferry also stops at the two berths three times on the way back. In winter (October 1st to May 14th) the ferry only runs on weekends and only 3 times a day. For an adult, the return trip currently costs 1,600 ISK, the equivalent of around €11.30.


We spontaneously drove over to Viðey on Saturday morning with the first ferry at 10:15 a.m.


We were really incredibly lucky with the weather, such a bright blue sky, such a calm blue sea, such a great view!


The ride was just a lot of fun, even though it only really lasted a few minutes.


Apart from us and a group of Asian tourists, there were only Icelanders on board; later we met mainly older couples and families with children on the island.

Viðey is the largest of the islands here in Kollafjörður with an area of ​​approximately 1.7 km². The highest point on the island is about 32 m above sea level. The people here are proud - Videy is about the size of Monaco. However, over 38,000 people live in Monaco, about 18,700 per km².

The island of Viðey was also populated - according to archaeological finds, the island was settled by Vikings as early as the 10th century. There was even an Augustinian monastery on Viðey from the 13th to 16th centuries, but it was attacked by Danish soldiers during the Reformation and finally abandoned in 1550 after the murder of Jón Arason, the last Catholic bishop of Iceland.


The Viðeyjarstofa manor was built on Viðey in 1753-55 for Skúli Magnússon, the "Father of Reykjavík". The house was the first stone house in Iceland. Skúli died on the island in 1794 and was buried under the age of the church he had built in 1774.


The church and manor house later went to the Icelandic state. For the 200th anniversary of the city of Reykjavík in 1986, the state donated the then very dilapidated buildings to the city of Reykjavík. It has been extensively renovated and remodeled and is now used as a museum and restaurant.


The old schoolhouse was also extensively renovated and restored and now serves as an event room. There is also a photo exhibition about the history of the place and, very importantly, here is the island's public toilet, which is open daily until 5:30 p.m.



We took a walk almost around the island in bright sunshine, especially in search of caraway seeds, but we also met a number of other herbs and plants - and in some places more birds than we would have liked.


In the meantime we were really waist deep in greenery on the way, here I'm standing in the middle of a lot of angelica. And I really love angelica when cooking and baking - so it's a fantastic feeling for me to be right in the middle of it!


At the beginning of the 20th century, a port with fishing and fish processing was built on Viðey, and a village was subsequently built on the island, which was inhabited from 1907 to 1943. At its peak in 1930, 138 people lived in this village.


Since 1932, however, the port's economy has declined sharply and the village was abandoned in 1943. Today only a few remnants of the wall can be seen from the former port, the work buildings and the village (apart from the old schoolhouse).


On Viðey there were a few farms next to the village, but the last permanent residents left the island in 1959.

Later we found what I was looking for - near the manor house we came across Skúli Magnússon's reconstructed garden.


(The boat in the foreground is a sandpit for children.)


Incidentally, Skúli Magnússon had a lasting influence on Icelandic cuisine in his time by bringing fruit and vegetable plants to Iceland that were often not known here before, for example bush fruits such as currants.


And we were also able to clearly identify my cumin!


Another attraction on Viðey is of course the “Imagine Peace Tower”, the “Friðarsúlan”, the “Peace Column”.



Yoko Ono, John Lennon's widow, created a light installation here in 2007. In the "pillar" 15 spotlights are arranged in a circle, which send a blue-white column of light several kilometers high vertically into the sky over Reykjavík every year from John Lennon's birthday (October 9th) to the day of his death (December 8th). On the white pillar is engraved "Imagine Peace" - "Hugsa sér frið" in 24 languages.



We then walked around a bit on the northern part of the island.



If I ever had a really awesome party, then this glass house over the sea (open from May 1st to October 1st) would definitely be my dream location!


We then briefly went to the restaurant before we took the ferry back to the city at 2:15 p.m. after a great time on Viðey.


Oh well, as a reminder of the great day on Viðey I got a serious sunburn - the weather was just too good!




[Translated from here.]