Gratineraður fiskur með grænmeti og camembert

Fish gratinated with vegetables and Camembert

I've already prepared a fish dish for Good Friday - and it's also "ketó", as the Icelanders call it, so it's suitable if you want to eat a low-carbohydrate diet. Plus, with so many bright colors, the dish really puts me in a good mood!

Ingredients for 4 servings

800 g haddock

3 colorful peppers

1 stalk of leek

1 camembert

250 ml cream

125 g cream cheese with peppers

1 tsp mustard

1 tsp sweet paprika powder

1 tsp salt

1/2 tsp pepper

1 Tbsp parsley

100 g grated hard cheese

Preparation

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

Wash and clean the fish and cut it into bite-sized pieces.

Then put the fish in a fireproof dish.

Also wash, clean and cut the peppers and leeks into pieces.

Mix the chopped vegetables together and then pour over the fish pieces.

Cut the Camembert into small pieces.

Then mix half of the camembert thoroughly in a bowl with the cream, fish cheese, mustard, paprika powder, salt, pepper and parsley and pour over the fish and vegetable mixture.

Distribute the remaining Camembert and the grated hard cheese over it.

Then bake the dish in the preheated oven at 350 °F (180 °C) for about 20 minutes until the cheese on top has turned nice and golden brown.

Then serve the meal with fresh salad.

[Translated from here.]

Köld agúrkusúpa

Cold cucumber soup

Years ago, decades ago, I tried a recipe for a cold cucumber bowl - seriously, the result was legendarily bad. My husband is still scared today. That's why he had the greatest concerns when I arrived with a recipe for Icelandic cold cucumber soup. Well, what can I say?

This recipe for cold cucumber soup with onion, skyr, sour cream and lots of dill is actually really tasty, the crispy croutons add a certain crunch to the food and it is pleasantly spicy.

I'll definitely remember this as an appetizer when we can invite guests over for a barbecue again!

Ingredients for 4 persons

(as appetizer)

1 cucumber
200 g pure Skyr
100 g sour cream

1 onion

4 Tbsp rapeseed oil

3 Tbsp fresh dill

salt and pepper

toasted croutons

Sunflower seeds or similar

Preparation

Wash the cucumber, peel it and cut it into coarse pieces.

Peel the onion and cut it into pieces.

Then put the cucumber and onion pieces with the skyr and sour cream in a blender, add the oil, salt and pepper and 2 (of the 3) tablespoons of dill and puree everything thoroughly.

Then keep the soup cold until serving.

Then serve the soup in bowls or something similar, add the croutons and sunflower seeds on top and garnish with the remaining dill.

Then serve the starter immediately.

[Translated from here.]

Eggjagrautur

Egg porridge

I love sweet main dishes, so this recipe for egg porridge is just right for me! With delicious cinnamon and traditional fruit juice or maybe fresh fruit on the side, I'm perfectly happy!

Ingredients for 2 servings

500 ml milk

1 tsp cinnamon

1 pinch of ground vanilla

2 Tbsp potato flour

3 eggs

1 Tbsp sugar

Preparation

Pour the milk into a large saucepan.

Take a few spoonfuls of milk and mix it with the potato flour in a glass.

Meanwhile, bring the remaining milk to the boil in the pot with the ground vanilla and cinnamon.

When the milk boils, slowly pour in the potato flour mixture and stir in.

Separate the eggs.

Beat the egg white until stiff and mix the egg yolk with the sugar.

Fold the egg yolk and sugar mixture into the thickened milk.

Then remove the pot from the heat and carefully fold in the egg whites...

...and then serve the foamy egg porridge directly with some fruit juice or fresh berries.

[Translated from here.]

Súkkulaðibúðingur

Chocolate dessert

This weekend we had a big coffee and cake with husband and children on Saturday, so I just have this “little dessert” for you today. My children were particularly delighted with the fresh strawberries, they thought they smelled so wonderful!

Ingredients for 4 servings

450 g vanilla skyr

150 g whipping cream

2 Tbsp cocoa powder

2 Tbsp cappuccino powder

1 Tbsp syrup

4 Tbsp muesli

250 g fresh strawberries

Preparation

Whip the cream until stiff.

Then add the cocoa powder, the cappuccino powder and the syrup and then mix everything with the vanilla skyr.

Wash, clean and chop the strawberries.

Then fill the cream skyr cream into dessert glasses and decorate with muesli and chopped strawberries and serve immediately.

[Translated from here.]

Hrærð egg með blómkáli

Baked scrambled eggs with cauliflower

Here's another contribution to my fasting series " Iceland vegetarian " this year - this time I looked in the "egg dishes" section and came across this recipe for baked scrambled eggs with cauliflower and lots of cheese.

Ingredients for 6 people

2 small heads of cauliflower

7 eggs

300 g sour cream

400 g spicy hard cheese

50 g butter

1 tsp coarse sea salt

1/2 tsp ground cumin

Preparation

Wash and clean the bum sprouts thoroughly and cut them into small florets.

Then put the cauliflower florets in boiling salted water and let them cook for about 10 minutes.

Meanwhile, grate the cheese.

Set aside half of the cheese and mix the other half in a large bowl with the eggs, sour cream and spices.

Grease a large, ovenproof dish with butter.

Then remove the cooked cauliflower from the water and drain well...

...and pour into the greased form. Pour the egg mixture over it and sprinkle with the remaining cheese.

Bake the whole thing in a preheated oven at 350 °F (180 °C) upper and lower heat for about 30 minutes until the cheese on top has turned nice and golden brown.

Garnish the finished dish with herbs if desired and serve with fresh salad.

[Translated from here.]

Hversdagssúpa

Everyday soup

Many vegetable soups in Icelandic cuisine are made from meat broth. For this year's Lenten campaign " Iceland vegetarian " I have brought you a recipe for an "everyday soup" based on vegetable soup, nice and down-to-earth with beets, carrots and ground caraway. Simple and very tasty!

Ingredients

500 g carrots

1 turnip
1 onion
1 tsp ground cumin
1 Tbsp rapeseed oil
750 ml vegetable broth


Preparation

Wash, peel and cut the carrots and turnips into pieces.

Peel the onion, halve it and also cut it into coarse pieces.

Heat the rapeseed oil in a large pot and fry the vegetables with the cumin.

Pour in the vegetable broth and cook over medium heat for about 30 minutes.

Then puree thoroughly.

Season with salt and pepper to taste and then serve.

[Translated from here.]