Espresso Þeytingur

Espresso smoothie

At the moment I'm often quite busy, with work, children, their schoolwork, always feeding everyone enough, plus a bit of household chores... when things have to be done quickly for me, I love mixed milk drinks, and if so If they even contain a few vitamins and a little caffeine, then I'm completely happy again...


Ingredients for 1 serving

1 banana
1 small cup of strong espresso
2 Tbsp oat flakes
250 ml vanilla thick milk
1 pinch of coffee spice


Preparation

Add the banana, espresso, oat flakes and vanilla milk into the blender and puree thoroughly.

Then pour into the glass, sprinkle with a little coffee spice to taste and enjoy straight away.

[Translated from here.]

Kreppukaka

Crisis cake

The times now are crying out for a crisis cake...

The recipe for this cake probably comes from the time of the global economic crisis in 1929, when there were supply shortages and many people had no money. In order to bake, you had to make do with recipes without milk and eggs, and if in doubt also without butter. However, this is a slightly more opulent version of the "crisis cake" of the time, with butter cream and chocolate. I tried the recipe because of the current situation.

To return to the current crisis:

When it comes to Corona, the current numbers from Iceland currently look very encouraging. At the daily press conference on Friday it was reported that no sample had tested positive within the last 24 hours, meaning that no new infection had been detected. There was one positive sample on Saturday - however, 193 samples were evaluated on Friday and 685 samples on Saturday, which is also a particular success. At the press conference today on Sunday it was announced that there were 2 positive tests in the last 24 hours, out of a total of 381 samples evaluated.

A total of around 46,000 Icelanders have been tested for Corona so far, around 12.9% of the entire population. There have been 1,792 positive tests so far, i.e. 3.9% of all tests. There are currently 174 people in Iceland who are Corona positive.


Ingredients

150 g flour
120 g sugar
3 Tbsp cocoa
1 tsp instant coffee
1 pinch of ground vanilla
1 tsp baking soda
1/2 tsp salt
100 ml lukewarm water
50 g oil
1 Tbsp vinegar

For the glaze

100 g dark chocolate
120 g soft butter
80 g powdered sugar
1 pinch of ground vanilla


Preparation

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

In a large bowl, combine flour, sugar, cocoa, instant coffee, vanilla, baking soda and salt.

Then add the lukewarm water, oil and vinegar and work into a smooth dough.

Line the springform pan with baking paper and pour the dough into it.

Bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 30 minutes.

Then take it out of the oven and let it cool completely.

Then prepare the cream:

Crush the chocolate and let it melt in a water bath.

Meanwhile, mix the butter with the powdered sugar and the ground vanilla...

...stir until frothy and creamy.

Then add the melted, lukewarm chocolate and mix thoroughly.

Then spread the cream on the cake.

...and spread on it.

Place in the fridge for at least 2 hours so that the cream sets and then serve.

[Translated from here.]

Fennel- og eplasalat

Fennel and apple salad

This fennel and apple salad is a wonderfully fresh side dish and is traditionally served primarily with fish dishes. I find it extremely tasty! However, my offspring's enthusiasm was somehow limited...


Ingredients for 4 servings

2 fennel bulbs
2 apples
1/2 onion
1 Tbsp apple cider vinegar
1 Tbsp honey
1 pinch of coarse sea salt
1 pinch of black pepper
1 tsp caraway


Preparation

Wash and trim the fennel, halve it and cut it into very thin slices.

Also wash the apples, then peel, core and eighth and cut into small pieces.

Peel half the onion and cut into thin strips.

In a large bowl, mix the vinegar, honey, salt and pepper, and caraway.

Add fennel, apple and onion and mix very thoroughly.

Let it steep briefly and then serve straight away.

It's ideal if you decorate the salad with some fresh fennel greens, as it not only looks beautifully colorful, it also tastes very good.

[Translated from here.]

Rúnnstykki með skyri

Buns with Skyr

Icelanders aren't particularly big bread eaters; even in the bakery you're much more likely to get bread rather than rolls. But there are already a few roll recipes, and I also find this recipe with baking powder and Skyr extremely tasty.

Plus, it takes less than half an hour for the rolls to be ready and on the table and they are wonderfully fluffy - I can do that quickly even on a Sunday morning!


Ingredients

350 g skyr
340 g spelled flour
3 Tbsp milk
2 eggs
1 tsp baking powder
1/2 tsp salt
2 Tbsp core mixture


Preparation

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

Place all ingredients in a large bowl and knead together thoroughly.

Line a tray with baking paper.

Form the rolls from the dough with moistened hands and place them on the baking tray.

Bake at 350 °F (180 °C) upper and lower heat for about 25 minutes (if necessary, test with a toothpick).

Then take the rolls out of the oven, let them cool briefly and then serve them warm.

[Translated from here.]

Latar pönnukökur með berjum

Lazy pancakes with berries

These "pancakes" are called "lazy pancakes" because you don't bake the batter one after the other in the pan while busily standing at the stove, but simply pour the entire batter into a mold at once and then let it bake in the oven in peace. As far as I can find, this recipe originally comes from Finland, but it is also popular in Iceland.

In any case, I find it extremely practical if I can prepare breakfast and simply put it in the oven and then still have time to get up and get ready in peace!


Ingredients

500 ml sour milk
180 g flour
70 g brown sugar
2 eggs
50 g melted butter
1 tsp baking powder
150 g frozen berries


Preparation

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

Mix the sugar with the melted butter.

Add the sour milk.

Now add the flour and baking powder.

Finally, add the eggs one at a time and beat thoroughly.

Place the berries in an ovenproof baking dish...

...pour the dough over it...

...and then bake in a preheated oven at 350 °F (180 °C) upper and lower heat for approx. 35 - 40 minutes.

Then serve warm, optionally with a little whipped cream or more berries.

[Translated from here.]

Kanilsnúðar með fyllingu

Stuffed cinnamon rolls

I love cinnamon rolls in almost every situation - and since, to my great joy, I found a few sachets of dry yeast in the depths of my stash, I was able to bake them for Easter this year and there were fresh cinnamon rolls with marzipan filling!


Ingredients

300 ml lukewarm milk
100 g melted butter
1 pack of dry yeast
1/2 tsp salt
1 tsp cinnamon
65 g brown sugar

500 g flour

75 g marzipan
75 g soft butter
40 g brown sugar

1 egg
2 Tbsp chopped almonds
2 Tbsp sugar
1 tsp cinnamon


Preparation

Place the lukewarm milk and melted butter in a large bowl. Add the dry yeast, salt, cinnamon and sugar and mix thoroughly.

Then add the flour in portions and knead well.

Then cover the dough and let it rise in a warm place for about 30 minutes.

Meanwhile, for the filling, mix the marzipan with the soft butter and sugar until creamy.

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

Knead the dough again, adding a little more flour if necessary if the dough is still too sticky.

Then divide the dough into thirds and roll out each third thinly into a rectangular shape.

Then spread the marzipan filling on the dough...

…then carefully roll it up over the long side...

...and cut into slices approx. 1.5 cm thick.

Then place the rolls on a baking tray lined with baking paper, brush with the beaten egg and sprinkle with the chopped almonds and sugar cinnamon.

Bake in the preheated oven at 350 °F (180 °C) upper and lower heat for about 15 minutes until the rolls have turned nice and golden brown.

Let cool and then serve.

I wish you all a happy Easter - happy birthday!

[Translated from here.]