Vöfflur með skyri

Waffles with skyr

I'm a big waffle fan and luckily the rest of the family is too - so I enjoy having enough time on weekend mornings to bake waffles for everyone in peace. But it may well be that breakfast isn't served until around 10 a.m.!

I made double the recipe, which made 12 waffles and fed five of us.


Ingredients for 2 servings

2 large eggs
1 Tbsp honey
1 pinch of ground vanilla
1/2 tsp cinnamon
2 Tbsp milk
150 ml vanilla skyr
1 tsp baking powder
150 g flour

Preparation

Separate the eggs.

Beat the egg white until stiff.

In a large bowl, mix the egg yolks with the honey, vanilla, cinnamon, milk and Skyr.

Add flour and baking powder and stir in.

Then fold in the egg whites.

Heat up the waffle iron, spray with a little oil and fry 2 to 3 tablespoons of batter in the waffle iron.

Serve with fresh fruit.

Bon appetit!

Nutritional information per serving

approx. 371 kcal
approx. 8 g fat
approx. 58 g carbohydrates
approx. 16 g protein





[Translated from here.]

Bláberjaskyrdrykkur

Blueberry Skyr Drink

I love drinking Skyr with fruit, often with breakfast, but sometimes in between, especially when I don't have time for lunch.

I find this version with blueberries, banana and cinnamon particularly delicious because, for my taste, the cinnamon rounds it off so wonderfully softly.


Ingredients for 1 glass

125 g fresh blueberries
1 banana
250 g vanilla skyr
1/2 tsp cinnamon


Preparation

Put all ingredients in the blender, puree thoroughly...

...and then serve directly in the glass.

Bon appetit!

Nutritional information per serving

approx. 328 kcal
approx. 2 g fat
approx. 49 g carbohydrates
approx. 24 g protein



[Translated from here.]

Langafasta

Lent

On Shrove Monday, people in Iceland celebrate "bolludagur", on this day people traditionally eat balls made of yeast dough, sponge dough or choux pastry filled with cream, jam or chocolate.

On “Sprengidagur“, Shrove Tuesday, you eat your fill again, with lots of meat and fatty foods.

While in the past people ate their fill mainly on Hangikjöt, since the end of the 19th century the traditional dish for Shrove Tuesday has been Saltkjöt og Baunir .

And on Ash Wednesday, “öskudagur”, Lent, “langafasta”, begins. It used to be a time of inner contemplation; people did not eat meat during Lent until Easter, and some people also fasted on fish or milk/dairy products.

My Skyr diet

This year I decided to eat as consciously and as protein-rich as possible during Lent - this year I want to try a Skyr diet, i.e. Skyr as an essential ingredient in my dishes.

Due to our spontaneous trip to Iceland to buy a house, I'm not quite on schedule, so I'll gradually add the dishes here to the list in the near future!


Breakfast

- Bláberjaskyrdrykkur
- Skyrdrykkur með spinati og berjum
- Hafragrautur með skyri
- Skyr cream
- Skyr Lummur
- Vöfflur með skyri

Main courses

- Nuðlur með skyrsósu
- Bankabygg með grænmeti
- Rófusúpa með skyri
- Blómkálssúpa með skyri
- Gulrótarsúpa með skyri
- Skyr með bökuðum tómötum
- Kínakál með laxi
- Kartöflur með ídýfu
- Kartöflusalat með skyri
- Steiktar kartöflur með skyri
- Grillað lambakjöt með skyrsósu
- Hakkterta
- Kjúklingasúpa með sveppum
- Bygotto með gulrótum og skyri  
- Lagsalat með skyri
- Lagsalat with skinku
- Hrásalat með skyri
- Kjúklingasúpa með vanilluskyri
- Skyrídýfa með fersku grænmeti

Breads

- Piparostabrauð
- Runnstykki með skyri
- Bananabrauð með skyri

Desserts

- Eftirréttir í glasi
- Skyr cream (see above)
- Hindberja-skyr-ís
- Sitronuskyr
- Avax tobacco
- Súkkulaðiskyr með myntu




[Translated from here.]

Vatnsdeigsbollur með karamellufyllingu

Choux pastry balls with caramel filling

Rose Monday is called “bolludagur” in Iceland, meaning “ball day”. The custom of traditionally baking such sweet "balls" on Shrove Monday and eating large quantities of them - before the start of Lent - was probably introduced to Iceland by Danish bakers at the end of the 19th century.

Ingredients

For the choux pastry balls

100 g butter
300 ml water
120 g wheat flour
4 medium eggs

For the creams

2 packs of caramel cream
approx. 600 ml milk

500 ml whipping cream
2 Tbsp powdered sugar
70 g caramel chocolate

For the glaze

100 g caramel chocolate
75 ml whipping cream
140 g powdered sugar
1 pinch of ground vanilla

1 pinch of lava salt / 2 Tbsp chopped nuts


Preparation

Preheat the oven to 350 °F (180 °C) fan oven.

Place the butter and water in a large pot and bring to the boil, then simmer for two minutes.

Remove the pot from the oven
.
Sift in the flour and mix thoroughly.

Now let the dough cool for about 5 minutes.

Add the eggs one at a time and beat well each time.

Now use a spoon or a syringe to put the dough onto a baking tray lined with baking paper, preferably 6 balls divided into 2 trays (i.e. 12 balls in total).

Then bake the bales in a preheated oven at 350 °F (180 °C) for about 25 minutes. Under no circumstances should you open the oven in between so that the bales do not collapse!

Then take the bales out of the oven and let them cool thoroughly.

Prepare the caramel cream with the milk according to the package instructions.

Beat the cream with the powdered sugar until stiff. .

Grate the chocolate into small pieces and stir in.

Cut the bales open.

Pour the caramel cream evenly onto the bales.

Then add the whipped cream on top.

Place the upper halves of the bales on the cream.

Heat the whipping cream and caramel chocolate slowly and carefully in a small saucepan.

Add the powdered sugar and ground vanilla and stir.

Then spread the mixture onto the balls and sprinkle with a small pinch of lava salt (or a little chopped nuts or similar).

Then chill the finished bales in the refrigerator and let the cream set.

Then serve the balls well chilled.

[Translated from here.]

Eftirréttir í glasi

Dessert in a glass

February 14th is Valentine's Day or, as it is called in Icelandic, Valentínusardagur. To celebrate the day, I mixed together a Skyr dessert in a glass, with lots of raspberries and chocolate cookies and fresh mint. It's quick and easy and you can prepare it wonderfully.


Ingredients for 3 servings

150 g chocolate cookies
50 g melted butter

450 g raspberry skyr
80 g powdered sugar
1 pinch of ground vanilla
5 - 10 leaves of mint
350 g frozen raspberries

For decoration:

3 Tbsp fresh raspberries
2-3 cookies
Mint leaves


Preparation

Crumble the cookies...

...and mix with the melted butter.

Chop the mint finely.

Mix the raspberry skyr with the powdered sugar, ground vanilla and chopped mint.

Add 1 tablespoon of cookie crumbs to each glass.

Then add 1/3 of the skyr mixture on top.

Sprinkle another 1 tablespoon of cookie crumbs on top of each.

Now puree half of the frozen raspberries with the remaining Skyr mixture and then divide half of it into the glasses.

Spread another 1 tablespoon of biscuit crumbs on each.

Puree the remaining frozen raspberries with the rest of the Skyr mixture and distribute evenly between the glasses.

Now decorate the desserts with half a biscuit, the fresh raspberries and a few mint leaves and let them sit in the fridge for at least 2 hours.

Then serve well chilled.

[Translated from here.]

Kartöflusalat með dilli og kavíar

Potato salad with dill and lumpfish roe

The amount in the recipe is enough for 4 servings with some smoked salmon as a starter - or for two people with a nice piece of grilled fish as a main course to fill you up. The taste is nice and salty and fishy thanks to the lumpfish roe and extremely interesting! (However, I recommend not letting the salad marinate too much - I think it tastes best freshly made.)

Ingredients for 4 servings as a starter

650 g boiled potatoes
200 ml sour cream
50 g lumpfish roe
4 Tbsp chopped dill
1 Tbsp lemon juice
1 pinch of black pepper
8 lettuce leaves


Preparation

Peel the cooked, cold potatoes and cut them into cubes (approx. 1 x 1 cm in size).

Put the sour cream in a large bowl, add the diced potatoes, lumpfish roe, chopped dill and lemon juice and mix everything thoroughly.

Season with some freshly ground pepper.

Then arrange the potato salad on lettuce leaves, garnish with a little dill and, if available, a little more lumpfish roe and serve classically with cold, smoked fish such as smoked salmon.

Well then - bon appetit!

[Translated from here.]

Bananabrauð með skyri

Banana bread with skyr

Banana bread is traditionally baked in a loaf pan, but I used a Bundt pan here to make it look a little more decorative. You just have to make sure to grease the mold properly so that you can get the finished banana bread out of the mold easily.

Ingredients

2 eggs
200 g brown sugar
350 g flour
2 tsp baking soda
60 g melted butter
1 pinch of ground vanilla
250 g vanilla skyr
2 ripe bananas
1 Tbsp oat flakes


Preparation

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

Beat the eggs and sugar in a large bowl until fluffy.

Add flour and baking powder and stir.

Stir in the melted butter, ground vanilla and vanilla skyr.

Finally, mash the bananas...

...and mix into the dough.

Grease a Bundt cake tin, sprinkle the oat flakes in the bottom...

...and pour the dough into the mold.

Bake in a preheated oven at 350 °F (180 °C) for about 65 minutes, if necessary a little longer if the dough is not completely cooked through when you test it with the sticks.

Many Icelanders like to eat their banana bread for breakfast with butter and cheese, and often with jam too.

[Translated from here.]