Karríplokkfiskur með eggjum og hrísgrjónum

Curry mashed fish with eggs and rice

Somehow you find curry in a lot of Icelandic dishes, just like in other Scandinavian countries, and curry has long become a very popular ingredient, especially in fish and meat dishes with a side of rice.

You can also find a number of curry dishes here in the blog, including lamb curry or curry fish casserole . I found a recipe for " egg í karrí ", i.e. "eggs in curry", which I found in an old cookbook from the 1940s particularly exciting - to be served "warm as a dessert for lunch".

Ingredients

400 g cooked haddock

240 g rice

2 hard-boiled eggs

2 tsp curry powder

50 g margarine

Preparation

Cook the rice in salted water.

Meanwhile, melt the butter in a large pan and carefully fry the curry powder in it.

Then add the cooked fish to the pan and stir.

Drain the water from the rice and add the rice with a small amount of water to the pan with the fish.

Peel the eggs and cut them into small pieces.

Add the egg pieces over the fish-rice mixture, stir...

...and season to taste; For example, I added some dill.

Then serve the dish straight away.

As a side dish there is traditional Icelandic rye bread with fresh butter, but we had cucumber salad with it.

[Translated from here.]

Bláberjabrauð með glassúr

Blueberry bread with glaze

Here in Iceland, blueberry season is still in full swing. However, for this recipe I used frozen berries - the weather was a bit poor that day and somehow our blueberries weren't ready yet...

Ingredients

300 g flour

2 tsp baking soda

1 pinch of salt

130 g butter

170 g brown sugar

1 Tbsp lemon juice

2 eggs

2 tsp vanilla drops

130 g sour cream

130 ml milk

240 g frozen blueberries

100 g powdered sugar

3 Tbsp lemon juice

Preparation

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

Melt the butter in a saucepan and mix with the sugar.

Then add the lemon juice, eggs and vanilla drops.

Stir in the sour cream.

In a bowl, mix the flour with the baking powder and salt.

Add the mixture from the pot and stir.

Then stir in the milk.

Finally, add the frozen blueberries and stir gently with a spoon or something similar.

Line the baking pan (loaf pan) with baking paper or grease it properly, pour the dough into it...

...and bake in a preheated oven at 350 °F (180 °C) for about 60 minutes - if possible, cover the top of the cake after 30 minutes so that it doesn't get too dark. Test the sticks before taking the cake out of the oven!

Then let the bread cool down.

For the glaze, mix the powdered sugar with the lemon juice and stir until smooth, then apply the glaze and let it dry.

[Translated from here.]

Ostakaka (II)

Cheesecake

I already had a recipe for cheesecake, but last week I tried a different recipe (for Kind2's birthday, who is a passionate cheesecake fan).

I baked the cake late in the evening, so there aren't that many pictures because of the late hour and the poor light - and I also limited the picture of the ingredients to the essentials: oatmeal cookies, cream cheese, Greek yogurt and butter.

But it was delicious despite the late baking hour!

Ingredients

200 g oatmeal cookies
80 g melted butter
2 Tbsp brown sugar
1 tsp cinnamon

5 eggs

150 g brown sugar

1 tsp vanilla sugar

400 g cream cheese

200 g Greek yogurt

Preparation

Crush the cookies thoroughly...

...and then mix with the melted butter, sugar and cinnamon until the mixture is as uniform as possible.

Then pour the mixture into a springform pan lined with baking paper and carefully press it into the pan.

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

Then stir in the cream cheese and vanilla sugar and then the Greek yogurt.

Pour the cheese mixture into the mold and bake at 350 °F (180 °C) upper and lower heat for about 45 minutes.

Then let the cake cool down thoroughly, put it in the fridge and then serve well chilled.

For my birthday we had cheesecake and cinnamon rolls and both were really well received - this was the only piece left over from the coffee hour. And by the time it was time to wash up, the last cinnamon rolls had been eaten...

[Translated from here.]

Sumarleg berjabaka

Summery berry dessert

I was picking berries behind our house - we have a lot of crowberries and blueberries on the hill next to our house, even though not all of the blueberries are ripe yet. The result is this recipe for a summer berry dessert.

The recipe is actually designed for a frozen berry mixture, I then supplemented the frozen berries with my fresh blueberries and crowberries.

Ingredients

500 g berries
2 Tbsp potato flour
4 Tbsp brown sugar
1 tsp vanilla sugar

3 eggs
180 g brown sugar

120 g melted butter

3 Tbsp concentrated milk

130 g flour

1 pinch of salt

1 tsp baking powder

1 Tbsp cinnamon

1 tsp vanilla sugar

Preparation

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

Grease an ovenproof dish.

Mix the berries thoroughly in a bowl with the potato flour, sugar and vanilla sugar and then place them in the greased baking pan.

Then melt the butter for the dough in a pot and let it cool down a little.

In a bowl, beat the eggs with the sugar until frothy.

Add the melted butter, concentrated milk, flour, salt, baking powder, cinnamon and vanilla sugar and mix everything well.

Then pour the dough fairly evenly over the berry mixture and let it bake for about 35 - 40 minutes at 350 °F (180 °C) upper and lower heat.

Then serve the finished cake warm, preferably with vanilla ice cream and/or whipped cream.

(Memo to myself - maybe I should get an ice cream scoop when I get the chance, my Berjabaka can still be improved visually - but the taste is definitely very tasty!)

[Translated from here.]

Blómkáls- og blaðlaukssúpa

Cauliflower and leek soup

We had visitors last week and since I wanted to offer a little something, I had this vegan cauliflower soup. Yes, I know it's not necessarily classic Icelandic, but certain Asian influences are becoming more and more common in the cuisine here. I always have to think of an Icelandic (television) chef (now unfortunately deceased) who loved cooking with coconut and especially coriander... he was "allowed" to do that in his fish soup, but his regular guests mutinied when it came to his fish balls - to his genuine grief...

We then "spiced up" the cauliflower soup with a little Umami Sjávarsalt - I didn't have any vegetable broth anymore, only meat broth, but the lamb would have been tasty and that wouldn't have been right either. So we had to season it a bit afterwards - but this vegan salt with its slightly smoky flavors was really good with it!

Ingredients for 4 servings

2 Tbsp oil

1/2 tsp nutmeg

1 tsp coarse sea salt

1 pinch of black pepper

1 tsp ground cumin

2 stalks of leeks

250 g cauliflower

400 ml vegetable broth

600 ml coconut milk

Coconut flakes

1 Tbsp fresh coriander

Preparation

Heat the oil in the pan.

Wash and clean the leek and cut it into small pieces.

Heat the oil in a large pot and fry the spices in it.

Meanwhile, wash and clean the cauliflower and cut it into florets.

The finely chopped leek...

...and then add the cauliflower florets and fry briefly.

Pour in the vegetable broth and coconut milk and let everything simmer for about 45 minutes until everything has become nice and soft. (I had already added a handful of fresh coriander and let it simmer.)

Then puree the soup carefully and serve with the coconut flakes and fresh, chopped coriander.

[Translated from here.]

Oreo terta með kremi

Oreo cake with cream

I baked this cake for Child3's birthday - he wanted something "with a lot of cream", so it ended up being this Oreo cake with butter-sugar cream.

It tastes delicious - but it's also pretty close to "sugar shock" and even with 6 people we only managed the cake in three days!

Ingredients

170 g soft butter
90 ml rapeseed oil

450 g sugar

6 eggs

1 tsp vanilla sugar

600 g flour

1 tsp salt

4 tsp baking powder

450 ml concentrated milk

16 Oreo cookies without cream

500 g soft butter

500 g powdered sugar

14 Oreo cookies

100 ml whipping cream

Preparation

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

Beat the butter until fluffy, then add the oil and stir.

Then add the sugar and then, one after the other, the eggs and vanilla sugar and mix well.

Add more flour, salt and baking powder and mix.

Add the curdled milk to the dough and stir.

Scrape the cream from the Oreo cookies and grind the cookies,...

...stir the cookie crumbs into the dough.

Place the dough in a greased springform pan or one lined with baking paper and bake at 350 °F (180 °C) upper and lower heat for approx. 60 - 90 minutes (test with a toothpick!).

Then let the cake base cool completely.

For the cream, mix the butter and powdered sugar until fluffy.

Scrape the cream from the Oreo cookies and add the cream to the butter and sugar mixture.

Grind the biscuits finely and stir them in.

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

Halve the cake horizontally in the middle.

Place the bottom layer on a cake plate and spread with half of the cream.

Then carefully place the top layer on top and spread it with the remaining cream or cover the cake completely with it.

Decorate with whipped cream, Oreo cookies or similar if desired.

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

[Translated from here.]