Súkkulaðiskyr með myntu

Chocolate skyr with mint

This dessert with skyr, baked cocoa and mint is easy to stir together and tastes really interesting and delicious and nice and fresh. Actually, I don't really like mint, but I think it's really good in this combination!


Ingredients for 2 servings

450 g vanilla skyr
1 Tbsp baking cocoa
approx. 10 g fresh mint leaves
1 Tbsp honey


Preparation

In a large bowl, mix the vanilla skyr with the baking cocoa.

Wash and chop the mint leaves, then mix them with the skyr.

Stir in the honey...

...and done!

Then dust the skyr with a little cocoa powder and garnish with a mint leaf and enjoy straight away - or put it in the fridge and then serve well chilled.

Nutritional information per serving

approx. 275 kcal
approx. 5 g fat
approx. 29 g carbohydrates
approx. 25 g protein



[Translated from here.]

Blómkálssúpa með skyri

Cauliflower soup with skyr

I'm a self-confessed soup fan, and when salmon and crab and Skyr are added to the soup, I'm finally happy!

Ingredients

2 Tbsp butter
1 onion
2 stalks of leeks
1 tsp curry powder
1 large head of cauliflower
800 g fish stock
250 g salmon fillet
120 g crabs
400 g pure Skyr
1 tsp coarse sea salt
1 pinch of pepper


Preparation

Melt the butter in a large pot.

Peel and dice the onion.

Clean the leek and cut into strips.

Fry both in the butter - together with the curry powder.

Clean and chop the cauliflower and add the cauliflower pieces to the pot.

Add the fish stock and cook for about 30 minutes until the cauliflower is nice and soft.

Now puree the soup thoroughly.

Wash the salmon, pat dry and cut into small pieces.

Add to the soup along with the crabs and simmer for another 5 minutes.

Then stir in the skyr and season the whole thing with salt and pepper to taste.

Then serve the finished soup warm.

[Translated from here.]

Lagsalat með skyri

Layered salad with skyr

I'm a declared fan of beetroot and rocket, with pearl barley and Skyr on the side - wonderful! And if blue cheese is added to it, I'm very happy!


Ingredients for 2 servings

100 ml pure Skyr
1 Tbsp lemon juice
1 Tbsp mustard
1 pinch of salt and pepper
2 cooked beets
100 g cooked pearl barley
50 g blue cheese
50 g rocket


Preparation

For the sauce, mix the skyr with the lemon juice, mustard and salt and pepper.

Cut the cooked beetroot into small cubes or strips.

Place half of the beetroot in each glass.

Add half of the cooked pearl barley and a little rocket on top.

Cut the blue cheese into cubes and put half of each on the rocket.

Spread the remaining rocket on top.

Pour half of the Skyr mustard dressing over each glass, let it steep in the fridge for at least 2 hours and then enjoy.

Nutritional information per serving:

approx. 490 kcal
approx. 27 g fat
approx. 28 g carbohydrates
approximately 29g protein







[Translated from here.]

Hafragrautur með skyri

Porridge with Skyr

Yes, I know, not all people love porridge. But I do - in almost every situation in life, porridge is simply the perfect soul food for me! Luckily, my husband also really enjoys eating porridge - well, at least he doesn't resist and has now gotten used to it.


Ingredients for 2 servings

300 ml milk
80 g oat flakes
1 pinch of ground vanilla
1/2 tsp cinnamon
250 g vanilla skyr
250 g fresh blueberries

Preparation

Bring the milk to the boil in a pot.

Add the oat flakes...

... stir in well and let it simmer on the switched off stove for about 5 minutes. Season with the cinnamon and ground vanilla.

Now mix with 2/3 of the blueberries.

Add the skyr and stir.

Pour into cereal bowls, decorate with the remaining blueberries and serve.

[Translated from here.]

Piparostabrauð

Pepper cheese rolls

Finally another recipe from my Skyr diet series for Lent this year - this time really super-tasty rolls with Skyr and pepper cheese. Nice and spicy thanks to all the pepper - perfect for a late Sunday breakfast!

Ingredients

450 g flour
1 bag of dry yeast
1 tsp coarse sea salt
50 g milk
150 g pure Skyr
1 Tbsp OIL
1/2 small pepper cheese
40 g grated cheese

1 egg
1 pinch of pepper
1 Tbsp grated cheese


Preparation

In a large bowl, mix the flour with the dry yeast and sea salt.

Warm the milk a little and add it.

Add skyr and oil.

Crush the pepper cheese,...

… add together with 80 g grated cheese...

... and knead into the dough.

Cover and let rise for about 1 hour.

Then preheat the oven to 125 °F (50 °C) upper/lower heat.

Now form 6 to 6 balls out of the dough and place them together on a baking tray lined with baking paper.

Whisk the egg and brush the rolls with it.

Then add a little pepper and sprinkle with the remaining grated cheese.

First place in the oven at 125 °F (50 °C) upper and lower heat for 30 minutes.

Then increase the temperature to 400 °F (200 °C) upper and lower heat and bake for another 20 minutes until the rolls have turned golden brown.

Namm namm!

[Translated from here.]

Rauðrófusalat með geitaosti

Beetroot salad with goat cheese

I still have beetroot - both fresh and cooked, also in various cans or jars. Somehow I have to "hoard" a bit of vegetables... I also had a bag of rocket from my weekly vegetable box delivery in the fridge. And when I looked for recipes for rauðrófu salad on the Internet and found pictures with arugula on the side... Oh, wonderful, that fits! I also had walnuts and goat cheese.

It's difficult to shop specifically here at the moment, but when I find a recipe that goes perfectly with what I already have on hand, that makes me happy!


Ingredients for 2 servings

350 g cooked beetroot
1 apple
150 g rocket
150 g goat cheese
40 g chopped walnuts

3 Tbsp rapeseed oil
1 Tbsp apple cider vinegar
1 pinch of sea salt
1 pinch of ground pepper


Preparation

For the dressing, combine the rapeseed oil with the apple cider vinegar and mix with salt and pepper.

Wash the arugula and tear it as needed.

Chop the cooked beetroot, halve it if necessary and cut into thin slices.

Wash, peel and grate the apple.

Chop the goat cheese, crumble if necessary.

Crack the walnuts, crush the kernels a little and briefly toast them in a pan.

First arrange the rocket on the plate, then distribute the beetroot on top. Crumble the goat cheese over it.

Mix the grated apple with the dressing and spread over the salad.

Finally, add the roasted walnut kernels on top and then serve immediately.

PS: I still have fresh cress on the windowsill, I cut some of it off and added it to the salad - I can use color these days!

[Translated from here.]

Súkkulaðikaka dauðans

Chocolate Cake of Death

So much is so surreal at the moment, so I'm happy about a little "nerve food". Conveniently, you don't even need flour for this cake.

Unfortunately, I don't know why this chocolate cake is called "chocolate cake of death" or "cake of eternity" ("eilífðarkaka"). This chocolate cake can also be found in this and similar form under other names in Iceland - and in other quantities. I once heard of a recipe with 15 eggs, but that was probably intended for a whole baking tray for hungry hotel guests. Then enjoy the cake in small portions - it is really quite powerful, but very tasty!


Ingredients

125 g strong coffee
200 g chocolate
200 g sugar
200 g butter
3 eggs
Butter for greasing the mold
75 g ground almonds
2 Tbsp strong coffee to drizzle


Preparation

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

Put the coffee, chocolate and sugar in a saucepan and let everything slowly melt over low heat.

Remove the pan from the heat, add the butter and stir in slowly but thoroughly.

Then let the chocolate mixture cool down a bit.

Add the eggs one at a time to the chocolate mixture and mix vigorously.

Place in a baking pan greased with butter or oil or lined with baking paper (approx. 20 x 30 cm).

Top the cake with the ground almonds and drizzle with the remaining coffee...

...and then let it bake in the middle shelf in the preheated oven at 350 °F (180 °C) upper and lower heat for about 45 minutes.

Then take the cake out of the oven, let it cool and then leave it to solidify in the fridge overnight.

The next day, cut the cake into small (!) pieces and serve as dessert with whipped cream and fresh fruit.

Looks a bit like spring, don't you think?

[Translated from here.]