Steiktar kartöflur með skyri

Fried potatoes with Skyr

Actually a typical leftover meal after the weekend - leftover potatoes are made into fried potatoes with onions and bacon, and after the generous meal on Sunday there is now just a quick cold vegetable and skyr side dish. I think the mixture with the warm, spicy fried potatoes and the cold “salad” is extremely tasty!


Ingredients for 2 people

300 g boiled potatoes
1/2 diced onion
3 slices chopped bacon
1 Tbsp oil

200 g cooked beetroot
200 g pure Skyr
1 apple
1 bunch of spring onions
1 pinch of coarse sea salt
1 pinch of black pepper
1/2 tsp thyme


Preparation

Dice the cooked potatoes and fry them in a pan with the oil, the diced potatoes and the chopped bacon.

Meanwhile, dice the beetroot...

...peel, core and grate the apple and clean the spring onions and cut them into thin rings.

Mix the skyr with the beetroot, apple pieces and spring onions.

Season with salt and pepper and garnish with the thyme...

...and serve straight away.

[Translated from here.]

Skyrdrykkur með spínati og berjum

Skyr drink with spinach and berries

I had made myself an omelette with Skyr for lunch that day, and since I had some fresh spinach left over, it went straight into this delicious, healthy Skyr drink!


Ingredients for 2 servings

50 g fresh spinach
125 g fresh berries
1 Tbsp honey
300 g skyr


Preparation

Wash the spinach and berries thoroughly.

Then put the spinach and berries in a blender with the honey and skyr and puree thoroughly.

Then serve straight away!

[Translated from here.]

Eggjakaka með skyri

Omelette with Skyr

If I'm in a hurry and still want to be healthy, I like to make myself an omelette with Skyr and chopped vegetables. It tastes a little sour, but very tasty!


Ingredients per serving

100 g mushrooms
50 g fresh spinach
1 Tbsp butter
2 eggs
3 Tbsp skyr
1 pinch of salt
1 pinch of pepper
1 tsp fresh dill

Preparation

Wash and clean mushrooms and spinach.

Quarter the mushrooms and cut the spinach leaves into strips.

Heat the butter in a large pan and then briefly fry the mushrooms and spinach.

Meanwhile, separate the eggs.

Beat the egg white until stiff.

Mix the egg yolk with the skyr, season with salt and pepper...

...and then carefully fold in the egg whites.

Then pour the mixture into the pan with the mushrooms and spinach and fry, stirring occasionally, until the egg is completely set.

Place directly on the plate, garnish with the fresh dill and serve.

Eggjakaka in Iceland is traditionally served with fresh bread and butter, but if you like, you can also eat smoked salmon with it.

[Translated from here.]

Konfektkaka

Sweet confectionery cake

When I was in the Westfjords, I also diligently collected Icelandic recipes wherever I could, including from a German friend who has been living in Iceland for years.

Here's one of my "finds" - Konfektkaka. I love this mixture of languages ​​that my friend used to write down her Icelandic recipes!


Ingredients
 
4 eggs
140g powdered sugar
140 g coconut flakes
100g margarine
100 g dark chocolate
60g powdered sugar



Preparation

Separate the eggs.

Beat the egg whites with 140 g of powdered sugar until stiff. Then carefully fold in the coconut flakes. Place the dough in a springform pan (approx. 22 cm) and bake in a preheated oven at 300 °F (150 °C) for one hour.

For the cream, heat the margarine and chocolate in a water bath and let it melt, then let it cool briefly.

Beat the egg yolks with 60 g of powdered sugar and mix. Then mix with the margarine-chocolate mixture...

...and spread the cream on the cake base.

Put the cake in the fridge and let it sit for a day.

If you like, you can serve the cake with cream.

[Translated from here.]

Rauðrófu-fisksúpa

Beetroot and fish soup

I love it when the food in autumn is so wonderfully colorful and colorful - like this fish soup with beetroot here!


Ingredients for 4 servings

300 g cooked beetroot
1 carrot
1 onion
1 Tbsp butter
800 ml fish stock
300 g cod
2 Tbsp lemon juice
1 Tbsp brown sugar
1 pinch of pepper
1/2 tsp coarse sea salt
1/2 bunch of parsley
200 g sour cream


Preparation

Slowly melt the butter in a large pot.

Cut the beetroot into small pieces. Peel the carrots and cut them into pieces. Also peel and roughly chop the onion.

Then add all the vegetable pieces to the pot and fry them briefly, stirring constantly.

Add the fish stock and let the whole thing cook for about 20 minutes.

Then remove the pot from the heat and carefully puree.

Then season with lemon juice, sugar, salt and pepper, then put the pot back on the stove.

Wash the fish and cut into small cubes.

Add the fish to the soup, bring to the boil again and simmer briefly.

Wash the parsley and chop it finely.

Stir some of the parsley into the soup.

Then arrange the soup on the plates, garnish with the sour cream and parsley and then serve with fresh bread and butter.

[Translated from here.]