Kanilsnúðar mínir

All my cinnamon rolls

Cinnamon rolls are, so to speak, the epitome of Scandinavian baked goods, whether they are called Kanelbulle in Sweden or Kanelbolle or Skilingsbolle in Norway, Kanelsnegl in Denmark, Kanilsnúður in Iceland or (more differently) Korvapuusti in Finland. It's a delicious yeast biscuit with sugar and a lot of cinnamon.

Nevertheless, there are of course many different cinnamon roll recipes everywhere, all a little different. I already have a few different Icelandic cinnamon roll recipes in my blog, for example cinnamon rolls with skyr , cinnamon rolls according to grandmother's recipe or the Laugardagssnúður from the 60s with a lot of icing.

This is my oldest and yet tried and tested cinnamon roll recipe:


Ingredients

850 g spelled flour type 650
1 tsp salt
150 g brown sugar
1 pack dry yeast
500 ml lukewarm oat milk
150 g melted margarine

100 g brown sugar
4 tsp cinnamon
1 tsp cardamom


Preparation

Mix the dry ingredients thoroughly in a large bowl with a spoon.

Add the lukewarm milk and the melted margarine and mix everything into a smooth dough.

Cover with a clean tea towel and let rise at room temperature for at least half an hour.

Then take the dough out of the bowl in three portions, knead well, adding more flour if necessary if the dough is otherwise too sticky.

Roll out thinly on the work surface (on baking paper) into a square (approx. 0.5 cm thick).

Mix sugar, cinnamon and cardamom and sprinkle the dough with it.

Then carefully roll up the dough from the wide side and cut into slices approx. 1 cm thick.

Place them on a baking tray lined with baking paper, leaving enough space between them, and bake in a preheated oven at 350 °F (180 °C) for about 20 minutes until the cinnamon rolls have turned nice and golden brown.

I usually always prepare this recipe with spelled flour (type 650) and am regularly very satisfied with the results. Now, as a test, I baked a batch of cinnamon rolls with ground wheat flour (the large rolls at the bottom) and, in comparison, a batch with wholemeal oat flour (the small rolls at the top).

The oatmeal cinnamon rolls rose less for me, they taste significantly less sweet (with the same amount of sugar) - and seem more "eco-like", as my husband said.

Opinions differed in the family - my daughter and son-in-law found the oatmeal rolls much better, my husband and sons were happier with the larger, fluffier wheat rolls. I'm unsure, but I'm now leaning towards the oatmeal rolls.

But actually - the main thing is cinnamon rolls!

[Translated from here.]

Steikt svínakjöt

Roasted pork

This looks like a typical pork schnitzel - but the taste is very special because it is marinated in salt. When it comes to side dishes, it's best to keep in mind that the meat tastes quite salty and that side dishes that are as mildly seasoned as possible are sufficient.


Ingredients

1 kg of fatty pork

50 g sea salt

3 Tbsp butter

1 Tbsp flour

3 Tbsp breadcrumbs

Preparation

Place the pork in a bowl, sprinkle the salt over it and let it sit, covered, for about 12 hours.

Remove the salt layer, rinse the meat and pat dry.

Cut the meat into slices and pound well.

Mix the flour with the breadcrumbs in a soup bowl.

Roll each slice of meat in the flour and breadcrumb mixture.

Melt the butter in a large pan.

Then fry the breaded meat slices in the hot pan until golden brown on both sides.

Then cook in the preheated oven at 200 °F (90 °C) for about 10 minutes,...

...while preparing the side dishes for the meal. Traditionally, the fried pork is served with cabbage dishes.

Bon appetit!

[Translated from here.]

Appelsínugul tómatsulta

Yellow tomato jam

I tried a similar recipe two years ago - tomato jam with cinnamon and lime. Now I experimented a bit more, instead of lime I used orange, plus a bit of fresh ginger... but, yes, I think the result is extremely tasty!

So the very last remnants of my yellow tomatoes went into this jam this year.


Ingredients

500 g yellow tomatoes
150 g preserving sugar
2 oranges
1 cm fresh ginger
1 tsp cinnamon


Preparation

Wash and quarter the tomatoes.

Place the chopped tomatoes in a large pot.

Squeeze the orange and add the juice to the tomatoes.

Cut the fresh ginger and grate it over the tomato pieces.

Finally add the cinnamon.

Bring everything to the boil until the tomatoes are soft and then puree as thoroughly as possible.

Then add the preserving sugar, stir and cook for about 5 minutes, stirring constantly.

Rinse the jam jars with boiling water and then fill them directly with the hot tomato jam, close them and then let them cool.

[Translated from here.]

Lamba-hamborgarar

Lamb hamburger

Hamburgers have long been an integral part of everyday Icelandic cuisine. In this recipe I have combined a lot of typically Icelandic ingredients into a really delicious burger: fresh minced lamb, skyrnaise (mayonnaise with skyr, so to speak), rhubarb jam and (cold) red cabbage simply speak perfectly together! Plus the red onions and blue cheese... oh yes, I love it! Eg elska það!


Ingredients for 4 persons

500 g minced lamb
1 egg
2 Tbsp breadcrumbs
1/2 red onion
1 tsp dried parsley
1/2 tsp coarse sea salt
1 pinch of black pepper

2 Tbsp oil

4 burger buns

4 lettuce leaves

8 Tbsp skyrnaise
1 Tbsp rhubarb jam

1 red onion
1 Tbsp rhubarb jam

4 thin slices of blue cheese

2 Tbsp red cabbage


Preparation

Preheat the oven to 250 °F (120 °C) upper/lower heat.

Peel and chop half the onion for the hamburgers.

Then put the chopped onion with the other ingredients for the hamburgers in a tall mixing vessel and process thoroughly into a smooth mixture.

Form the patties with your hands.

Heat the oil in a large pan.

Then fry the patties in the hot oil for about 3 minutes on each side until they have become crispy and brown.

Cut the blue cheese into thin slices.

Then place the fried meat patties in an ovenproof dish and top each with a slice of blue cheese...

...and cook in the preheated oven for another 5 minutes until the cheese has melted nicely.

Mix the skyrnaise with a tablespoon of rhubarb jam.

Peel the second onion, halve it and cut it into thin strips.

Then fry the onion in the pan used, mix with another spoonful of rhubarb jam and remove from the heat.

Now put the hamburgers together:

First place the bottom half of the hamburger bun on the plate.

Place the lettuce leaf on the bun, spread with a dollop of skyrnaise and place the patty on top.

Spread with the second dollop of skyrnaise and place the onions on top.

Finally top with the red cabbage...

...place the top half of the burger bun on top and serve with fries/baked potato wedges and rhubarb skyrnaise if you like.

Bon appetit!

[Translated from here.]

Hrökkbrauð með kúmeni

Caraway crackers

The recipe calls for crispbread, but it didn't turn out that thin, but it was definitely delicious!


Ingredients

250 ml lukewarm water
1 car. dry yeast
100 g rye flour
200 g wheat flour
1 tsp salt
1 tsp caraway


Preparation

Place all ingredients in a large bowl and knead slowly but thoroughly.

Form the dough into a large ball and let it rise, covered, for about 40 minutes.

Then roll out the dough thinly in portions and let it rise on a piece of baking paper for about 10 minutes.

Meanwhile, preheat the oven to 425 °F (220 °C) upper/lower heat.

Then bake the flatbread at 425 °F (220 °C) upper and lower heat for about 14 minutes until the crispbread has a nice golden brown color.

We then ate our caraway crackers with cream cheese, smoked salmon and capers - I thought that was super delicious!

Bon appetit!

[Translated from here.]

Gömul rúgbrauðskaka

Old rye bread cake

The recipe here comes from an exciting Icelandic cookbook from 1858, which is why I have listed the recipe here as an "old rye bread cake", in contrast to the newer rye bread cake recipe from the 1960s that I have already tried here .

The term “old rye bread cake” is also appropriate because the recipe is actually a perfect way to use up leftover old Rúgbrauð that has become too dry.

My husband thinks the cake tastes a bit like Christmas to him - I think I'll think about a special Christmas luxury version of it... I still have a little time until Christmas baking!


Ingredients

250 g pumpernickel
8 eggs
375 g white sugar
2 oranges
100 g grated almonds
1/2 organic lemon


Preparation

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

Grate the pumpernickel thoroughly into small pieces.

Separate the eggs.

Beat the egg whites until stiff and set aside.

In a large bowl, beat the egg yolks with the white sugar until fluffy.

Squeeze the oranges...

...and add the juice along with the grated pumpernickel and stir.

Add the grated almonds.

Gently grate the lemon peel.

Mix all ingredients thoroughly, then carefully fold in the stiffly whipped egg whites.

Then put the dough into a springform pan (approx. 26 cm in diameter)...

...and bake in a preheated oven at 350 °F (180 °C) upper and lower heat for approx. 70 - 80 minutes.

I like the cake best while still warm with some whipped cream and fresh berries!




[Translated from here.]