Piparkökukaka með hindberjakremi

Gingerbread cake with raspberry cream

This cream cake with cream, white chocolate and raspberries is extremely delicious - and with the spices in the dough it really is wonderfully Christmassy! I wish you a nice Advent Sunday!

Ingredients

250 g butter

260 g brown cane sugar

3 eggs

1/2 tsp ground vanilla

1 pinch of salt

280 g flour

2 tsp ground cinnamon

1/2 tsp ground cloves

1 tsp cardamom

2 tsp ground ginger

100 g white chocolate

450 g cream cheese

200 ml whipping cream

150 g powdered sugar

80 g raspberries

Raspberries for decoration

Preparation

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

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

Then add flour and sugar and stir.

Stir in cinnamon, cloves, cardamom and ginger.

Then put the dough into two springform pans (20 cm) that have been greased or lined with baking paper...

...and bake in a preheated oven at 350 °F (180 °C) upper and lower heat for approx. 20 - 25 minutes (test with a toothpick!).

Take the two bases out of the oven and let them cool thoroughly.

When the cake bases have cooled, prepare the raspberry cream:

First melt the chocolate in a water bath and let it cool again.

Then thoroughly mix the cream cheese with the powdered sugar and the fresh, washed raspberries in a separate bowl.

Add the melted chocolate and mix.

Whip the cream until stiff and fold it into the cream mixture.

Place one cake base on a cake plate or similar, spread with half of the raspberry cream...

...and place the second floor on top.

Spread the remaining raspberry cream on the cake.

Decorate with a few fresh raspberries and a little powdered sugar and then serve well chilled.

[Translated from here.]

Smjörsteikt rósakál

Brussels sprouts fried in butter

I found the recipe for these fried Brussels sprouts in an old Icelandic cooking magazine with Christmas recipes, as a nice side dish for Christmas dinner. I also think it's very tasty - even I like red cabbage!

Ingredients

500 g Brussels sprouts

3 Tbsp sugar

25 g butter

1 tsp coarse sea salt

1/2 tsp black pepper

1 tsp finely grated lemon peel

Preparation

Wash, clean and halve the Brussels sprouts.

Then put the Brussels sprouts in a pot of boiling water and cook for 2 minutes...

...and then lift it out of the water again and rinse it under ice-cold water.

Then put the Brussels sprouts in a large pan with the sugar and fry over low heat until the sugar melts.

Then add the butter and fry, stirring occasionally, until the butter has completely melted.

Remove the pan from the heat, season with salt and pepper and sprinkle with the grated lemon peel.

Then serve the Brussels sprouts straight away.

We had grilled salmon with it -

We've grilled at Christmas several times and I love it!

[Translated from here.]

Kjötkássan á annan veg

Meat dish in a different way

Using leftovers has always been a big topic in Icelandic cuisine - so here's a recipe that you can prepare the next day with cooked, leftover lamb.

The dish is traditionally served with potatoes, mashed potatoes or mashed turnips - the potatoes are arranged in a ring on the plate and the kjötkássa is "poured into it", so to speak, or the mashed potatoes or mashed turnips are arranged on the plate and the meat is placed in the middle .


Ingredients

500 g cooked lamb
75 g butter
80 g flour
90 g onions
1 tsp coarse sea salt
1/2 tsp ground pepper
1 tsp ground cumin
400 ml vegetable broth


Preparation

The cooked lamb is carefully turned through the meat grinder.

Before, afterwards

Melt the butter in a large pan.

Peel the onions, halve them and cut them into slices...

...and fry in the butter until they become translucent.

Dust the flour over it and mix thoroughly.

Then add the chopped meat, season with salt, pepper and cumin and fry briefly.

Pour in the vegetable broth and simmer for about 5 minutes, stirring repeatedly.

Arrange the potatoes, mashed potatoes or mashed turnips on the plate, add the meat and serve immediately.

I added a bit of fresh parsley on top - for taste and for the look. I love fresh herbs over my food!

[Translated from here.]

Kanilkaka

Cinnamon-cake

Next Sunday is the first Advent - even if a lot of things are completely different this year 2020 due to Corona than before, it's about time for a little pre-Christmas atmosphere, don't you think..?

So I baked a cinnamon cake with lots of cinnamon and cream cheese cream, which was really well received here. Even my two-year-old granddaughter really licked her fingers afterwards...

In any case, the Icelandic Christmas cat, the Jólaköttur here, didn't manage to defend her two pieces of cinnamon cake.

Ingredients

3 eggs

150 g brown sugar

220 g flour

2 tsp baking soda

1 pinch of salt

1 pinch of ground vanilla

100 g melted butter

140 g vanilla skyr

2 Tbsp white sugar

2 Tbsp brown sugar

1/2 tsp cardamom

1 tsp cinnamon

140 g cream cheese

60 g soft butter

200 g powdered sugar

1 pinch of ground vanilla

1 pinch of salt

Preparation

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

Mix the eggs with the sugar until foamy.

Now add the flour, baking powder, salt and ground vanilla and mix with the egg-sugar mixture.

Finally add the melted butter and skyr and mix everything into a nice, smooth dough.

Line a cake tin (approx. 20 x 30 cm) with baking paper.

Pour half of the batter into the baking pan.

Now mix the white and brown sugar with the cardamom and cinnamon...

...and sprinkle over the dough.

Then carefully spread the remaining dough over the sugar and cinnamon...

...and bake at 350 °F (180 °C) upper and lower heat for about 20 minutes (test with a toothpick!).

Then take the cake out of the oven and let it cool thoroughly.

Now prepare the cream cheese cream:

In a large bowl, mix the cream cheese with the butter, powdered sugar, ground vanilla and a pinch of salt.

Then spread the cream on the cake and decorate as desired - for example, I sifted cinnamon onto the cream cheese cream.

Then put the cake in the fridge for at least 2 hours so that the cream cheese cream hardens a little, and then serve well chilled.

[Translated from here.]

Fljótleg fiskisúpa

Fast fish soup

Here's another recipe for a fish soup - a quick, uncomplicated recipe for a really tasty and rich fish soup - soul food in the best sense of the word. Sometimes urgently needed in these times, I think!

Ingredients for 4 servings

800 ml fish stock

4 carrots

1 potato

1 stalk of leek

2 Tbsp butter

350 ml cream

200 g shrimp

400 g cod fillets

1/2 tsp coarse sea salt

1 pinch of ground pepper

1 Tbsp parsley

Preparation

Peel and grate the carrots.

Also wash, peel and grate the potato.

Clean the leek, quarter it and cut it into thin slices.

Heat the butter in a large pot and fry the grated carrots and potatoes and the chopped leek in the butter until the vegetables are soft.

Season with salt and pepper, add the fish stock and simmer briefly.

Clean and trim the fish fillet, then cut into bite-sized pieces.

Add the fish and shrimp to the soup and simmer for another 5 minutes.

Add the cream, mix everything thoroughly and season with salt, pepper and parsley to taste.

Then serve the finished soup warm.

[Translated from here.]