Súkkulaði múffur

Chocolate muffins

I baked again - this time chocolate muffins. With cappuccino powder and lots of dark Omnom chocolate and vanilla Skyr. Not particularly sweet and tastes really nice like dark chocolate!


Ingredients

2 eggs
200 g brown sugar
1 pinch of ground vanilla
130 g flour
2 Tbsp cappuccino powder
2 tsp baking soda
160 ml vanilla skyr
160 g melted butter
120 g dark chocolate


Preparation

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

Mix the eggs with the sugar and ground vanilla in a large bowl until frothy.

Stir in flour, cappuccino powder and baking powder.

Add the vanilla skyr.

Stir in the melted butter.

Roughly chop the dark chocolate and fold it into the dough.

Then pour the dough into muffin tins...

...and bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 25 minutes (test with a toothpick!).

Then serve the muffins well cooled.

[Translated from here.]

Rófusúpa með skyri

Beet soup with skyr

The recipe here calls for 1 kg of beets. Classically you use rutabaga, but here I combined it and used a thick rutabaga and a thick parsley root from my weekly vegetable box. It tasted extremely good - and the smell alone with the roasted caraway attracted the children!


Ingredients for 4 portines

1 kg of beets
3 Tbsp rapeseed oil
1 onion
2 stalks of celery
1 liter chicken broth
1 tsp ground cumin
1 tsp coarse sea salt
1 pinch of black pepper

200 g pure Skyr
1 tsp whole cumin


Preparation

Clean the onion and celery stalks and cut them into small pieces.

Heat the oil in a large pot and briefly fry the onion and celery with the ground and whole caraway and salt and pepper.

Meanwhile, clean, peel and chop the beets.

Add the beets and fry briefly.

Then pour in the chicken broth and let it cook for about 15 minutes until everything has become nice and soft.

Then puree the soup...

...if necessary, add a little more seasoning to taste and stir in 2/3 of the skyr.

Serve with the remaining skyr and some caraway seeds.

[Translated from here.]

Skyr-Lummur

Pancakes with Skyr

For me the ideal Sunday breakfast - Skyr Lummur with fresh berries, wonderful! The amount of dough here is enough for me to make 16 Lummur, five of us ate it and were full, but the fifth eater is also quite small (he is my grandchild).

Ingredients

4 eggs

2 Tbsp brown sugar

250 g vanilla skyr

260 g flour

1 pinch of salt
1 pinch of ground vanilla

1 Tbsp grated lemon peel

1 Tbsp oil

Preparation

In a large bowl, beat the eggs with the sugar until fluffy.

Stir in the skyr.

Then mix the flour, salt and grated lemon peel thoroughly until a smooth dough is formed.

Heat a pan, add the oil and then fry the pancakes spoon by spoon on both sides (on my stove at level 6 of 9) until the Lummur are nice and golden brown.

Then serve the fresh pancakes straight away, preferably sprinkled with powdered sugar and fresh berries.

Simply the perfect Sunday breakfast for me!

[Translated from here.]

Kínakál með laxi

Chinese cabbage with salmon

I cooked this dish when we were in Iceland for New Year's Eve. I cooked it for dinner, so it was pitch black outside when I cooked, and the lighting in the kitchen wasn't quite optimal for photos - but very typical for an Icelandic summer cottage.


Ingredients for 2 people

1 Chinese cabbage
1 large onion
1 Tbsp oil
1 lemon
1 Tbsp mustard
200 g pure Skyr
300 g smoked salmon
1 tsp curry powder
Salt and pepper to taste
2 tsp fresh coriander


Preparation

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

Peel, halve and dice the onion.

Heat the oil in a large pot.

Fry the onion.

Add the chopped cabbage to the pot and fry briefly.

Squeeze the lemon and mix the juice with the mustard and skyr...

...and then put it in the pot. Simmer over low heat for about 5 minutes.

Now cut the salmon into fine strips and add them to the pot.

Add the salmon to the pot along with the curry powder and some salt and pepper and simmer for another 5 minutes over low heat.

Pluck the coriander and cut it into small pieces...

...and put it in the cooking pot.

Stir well and simmer for another 5 minutes.

Then enjoy straight away - I dressed it up with some fresh coriander and fresh smoked salmon and served it with baguette.

[Translated from here.]

Súkkulaði brownie

Chocolate brownies

My husband gave me a food processor for Christmas and I tried it out for the first time last week when I baked chocolate cake. Without flour, but with ground almonds and skyr and lots of chocolate - it turned out wonderfully fluffy and almost creamy, I'm very satisfied!

By the way, our family agreed - this cake tastes best when it's well chilled!


Ingredients

180 g dark chocolate
60 g margarine
200 g brown sugar
4 eggs
350 g vanilla skyr
2 Tbsp cappuccino powder
1 tsp ground vanilla
200 g ground almonds
50 g baking cocoa
1 pinch of coarse sea salt

200 g dark chocolate
175 g cream


Preparation

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

To make the dough, melt the chocolate and margarine together in a water bath.

In a bowl, mix the sugar with the eggs until frothy.

Add vanilla skyr, cappuccino powder and ground vanilla and stir.

Stir in the ground almonds, baking cocoa and sea salt.

Finally, add the melted chocolate mixture and stir.

Line a baking pan (approx. 25 x 25 cm) with baking paper and pour the dough into it.

In the preheated oven at 350 °F (180 °C) upper/lower heat...

... bake in the oven for about 40 minutes (test with a stick!).

When you take the cake out of the oven, prepare the glaze straight away:

Heat the cream in a saucepan.

Crush the chocolate, put it in a bowl and let it melt with the hot cream, stirring constantly.

Then pour the glaze directly onto the cake when you take it out of the oven and then let it cool thoroughly.

Very carefully lift the cake out of the tin, cut into small pieces and serve.

[Translated from here.]