Appelsínuís (II)

Orange Ice Cream

I had already posted a recipe for orange ice cream , but now I found another recipe reprinted from an old recipe collection that I really wanted to try (at least something similar). Oh, I used honey skyr instead of vanilla skyr to “round off” the taste a little more.

Ingredients

2 egg yolks
180 g brown sugar
400 ml whipping cream
250 g vanilla skyr
1.5 kg juice oranges
1 lemon


Preparation

In a large bowl, mix the sugar with the egg yolks until fluffy.

Whip the cream until stiff...

...and mix together with the Skyr with the sugar and egg yolk mixture.

Squeeze the oranges and lemon thoroughly...

...add the juice to the remaining ingredients and mix thoroughly.

Then pour the ice cream mixture into a suitable mold and let it freeze in the freezer for at least 6 - 8 hours, stirring occasionally. Alternatively, you can also put the ice cream mixture in the ice cream maker. (I actually recommend making it in an ice cream maker.)

Then serve the ice cream slightly thawed.

[Translated from here.]

Hrásalat með skyri

Coleslaw with Skyr

Normally coleslaw, American coleslaw, is quite rich with mayonnaise and cream. This Icelandic version of Hrásalat is prepared with Skyr instead of mayonnaise and cream - so it's high in protein, low in fat and low in calories. However, it is important to let the salad sit for a long time so that it tastes good.


Ingredients

1/2 head white cabbage
1 bunch of spring onions
1 bunch of dill

250 g pure Skyr
1 Tbsp balsamic vinegar
1 Tbsp lemon juice
1 tsp mustard
1 tsp coarse sea salt
1 pinch of ground pepper


Preparation

In a large bowl, mix the skyr with the vinegar, lemon juice, mustard, sea salt and pepper.

Carefully cut the white cabbage into very, very thin strips.

Clean the spring onion and cut into thin rings.

Wash the dill and chop it finely.

Add the cabbage, onions and dill to the bowl,...

... mix thoroughly with the dressing and leave to infuse in the refrigerator for at least 6 hours (preferably overnight).

We had the coleslaw here in the evening as a side dish for the grill.

[Translated from here.]

Steikt epli

Fried apples

Here's a recipe for a nice, quick dessert. I used older apples for the recipe that weren't organic, so I peeled the apples, halved them and then cut them into pieces instead of using nice apple rings with peel. But it worked that way too!


Ingredients for 4 persons

4 tart organic apples
2 Tbsp butter
3 Tbsp brown sugar
1 tsp cinnamon
1 pinch of nutmeg
3 Tbsp water


Preparation

Wash the apples, remove the core and cut into rings (alternatively, peel, core and chop like I did).

Melt the butter in a cast iron skillet over medium heat.

Now add the apple rings, sugar, cinnamon, nutmeg and water.

Let the whole thing cook for about 20 minutes until the apple slices have become nice and soft and the rest is nice and sticky and thick.

Then serve the warm apple rings with cold vanilla skyr - perhaps dust the vanilla skyr with a small pinch of cinnamon for the look.

[Translated from here.]

Hvít Súkkulaði-Skyrterta

Skyr cake with white chocolate

Now, in mid-August, our berries in the garden are slowly growing through, and my husband is snacking on the last leftovers. So I bought the berries for this cake - but child3 loves berries and this is his birthday cake today!

By the way, the cake was very well received, received a lot of praise and was immediately eaten completely.


Ingredients

200 g oatmeal cookies
1 large Snickers bar
75 g melted butter

160 g white chocolate
200 ml whipping cream
3 env powdered gelatin
500 g vanilla skyr
100 g sour cream
150 g berries


Preparation

Roughly chop the oatmeal cookies, carefully cut the Snickers bar into small pieces and add all the pieces to the blender along with the melted butter and chop.

Line a springform pan (approx. 23 cm in diameter) with baking paper, add the crushed biscuit crumbs, press down thoroughly and then chill in the refrigerator.

Melt the white chocolate and then let it cool again.

In a large container, whip the cream with the powdered gelatin until stiff.

Then add the vanilla skyr and sour cream and stir.

Finally, stir in the melted chocolate.

Then pour the Skyr mixture onto the cake base and smooth it out.

Clean and wash the berries and then add them to the Skyr mixture.

Then let the cake set in the fridge for at least 4 hours
Then serve the cake well chilled.

[Translated from here.]

Fiskur í okkar sósu

Fish in our sauce

Okay, this fish dish isn't quite your typical summer meal, but with the pineapple and apple pieces it tastes wonderfully fruity and very tasty! And the concentrated milk gives the whole thing a nice, fresh, slightly sour note. I can recommend it!

Ingredients

800 g haddock or cod
1 apple
1 small can of pineapple
500 ml concentrated milk
100 ml mayonnaise
2 tsp curry powder
1 pinch of coarse sea salt
1 pinch of ground pepper
1/2 tsp dried dill
100 g grated cheese
2 Tbsp grated pamesan


Preparation

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

Cut the fish into bite-sized pieces...

...and put it in an ovenproof baking dish.

Peel the apple, quarter it and cut it into small pieces.

Open the pineapple can, collect the juice and add the pineapple and apple pieces over the fish.

For the sauce, mix the pineapple juice with the sour milk, mayonnaise and curry powder, sea salt, pepper and dill...

...and pour the pieces of fruit and fish in the mold over them.

Sprinkle with the grated cheese and parmesan...

...and bake in the preheated oven for about 20 minutes.

Then serve with potatoes, rice or barley and fresh salad. Bon appetit!

[Translated from here.]

Grænkálssalalat með bláberjasósu

Kale salad with blueberry dressing

My keyword today is seasonal food: I always have to get used to the fact that a lot of things in Iceland are different than I know from Germany. For example, rhubarb is in season in Germany from the beginning of April to mid-June - in Iceland the season starts a little later, but fresh rhubarb is still available until September. Or kale - a typical winter vegetable in Germany. As a child, I often heard that kale should only be harvested after the first frost.

In Iceland, on the other hand, kale is available all summer long. In fact, kale doesn't necessarily need frost to convert starch into sugar, but rather, ripe kale hardly contains any starch that could be converted, but continues to form glucose through photosynthesis - so it's not really about "the first frost" when it comes to kale, but rather to the generally low temperatures. Of course, that's not a problem in Iceland - the temperatures are low in summer. Our neighbor just told us that his potato plants froze last week because there was already night frost. So it's probably only fitting that kale in Iceland isn't limited to the winter season!

Ingredients

1 bunch of kale
50 g pumpkin seeds
1/2 red onion

50 rapeseed oil
50 g blueberry jam
2 Tbsp vinegar
1 Tbsp lemon juice
1/2 tsp coarse sea salt
1 pinch of black pepper
1/2 tsp dried thyme


Preparation

To make the salad, first roast the pumpkin seeds in a pan and let them cool again.

Wash and clean the kale and cut it into small strips.

Then place the chopped kale in a large salad bowl.

Peel the onion, halve it, cut it into thin strips and add it to the bowl.

Put the ingredients for the blueberry sauce in a blender and puree everything thoroughly.

Pour the sauce over the salad and mix everything thoroughly.

Add the cooled, roasted pumpkin seeds...

...and let the salad sit in the fridge for at least an hour before serving.

I actually never used to like kale - but I could have fallen for this fresh salad. Oh yes - I love it when my food is really colorful!

[Translated from here.]