Bread soup is a very typical, traditional dish in Iceland that seems to be on the menu of every school canteen at least once a month.
Traditionally, this soup is of course made with Icelandic rugbrauð, but in this country you can also make do with pumpernickel.
Ingredients 200 g pumpernickel 1 liter of water 2 Tbsp brown sugar 1 Tbsp maple syrup 2 Tbsp raisins 1/2 organic lemon 750 ml malt beer 1 tsp ground cinnamon 1 pinch of coarse sea salt
Preparation
Carefully crumble the pumpernickel, pour 1/2 liter of water over it and place in the refrigerator overnight to soak.
The next day, put the pumpernickel porridge in a pot with the remaining 1/2 liter of water...
...and bring to a boil over medium heat.
Let the soup simmer until the bread has dissolved well and everything has become a uniform mass without lumps. Then puree carefully with the stick.
Add the sugar and syrup, add the raisins and ground cinnamon and let it simmer a little more.
Then pour in the malt beer...
...some grated lemon peel and the juice of half a lemon.
Stir everything, add a pinch of salt and, if necessary, a little sugar to taste.
Serve the warm bread soup with a dollop of cream and, if you like, a few fresh berries.
100 g dark chocolate 100 g white chocolate 100 g whole milk chocolate 700 g honey skyr 1 nectarine 1 Tbsp brown sugar 1 pinch of vanilla / vanilla flavor 150 g fresh strawberries
Preparation
Melt the chocolate in three different glasses in a water bath.
Cut the nectarine into as small pieces as possible. Wash and clean about 2/3 of the strawberries and cut them into small pieces, crushing them a little if necessary.
Mix the chopped nectarine with approx. 200 g of Skyr, the melted dark chocolate and, if necessary, a tablespoon of brown sugar. Pour evenly into all glasses so that they are almost 1/3 full.
Then mix the melted white chocolate with approx. 300 g of Skyr and the vanilla and pour it evenly into the dessert glasses.
Finally, wash, clean and cut about 100 g of strawberries into small pieces, crush them a little if necessary, and mix with the remaining Skyr and the melted milk chocolate and fill the last third of the dessert glasses with it.
Then place the cream dessert in the refrigerator for at least 2 hours and then serve well chilled with the remaining fresh strawberries.
1 cucumber 3 apples 200 ml sour cream 1 Tbsp lemon juice 1 tsp sugar
Preparation
Place the sour cream in a large bowl, mix with the lemon juice and sugar.
Wash and peel the cucumber, put a small piece of the cucumber aside and cut into thin slices. Grate the remaining cucumber very coarsely. (Important - under no circumstances grate too small, otherwise the salad will be too runny!)
Also wash, peel and grate the apples into coarse pieces.
Add the coarsely grated cucumber and apple pieces to the salad dressing and mix in.
Garnish the salad with the cucumber slices.
I happened to come across bratwursts with apple pieces at the butcher's -
The other day I had a cookbook about the cuisine of various Nordic countries in my hand, which supposedly presented typical dishes and drinks from Norway, Sweden, Denmark and Iceland - in Iceland I then found a recipe for "Long Island Iced Tea" as a drink. Um, yes, someone probably didn't work very cleanly. (Other recipes from the book were nice though!)
On the other hand - a recipe for a "Long Iceland Iced Tea", that might be something...? Iced tea with typical Icelandic ingredients...?
Then I let off steam.
Ingredients for 4 glasses
1 tsp Icelandic moss 200 ml boiling water 2 pears 65 ml vanilla sauce 3 tsp sweet licorice syrup 150 ml cold water Fine licorice powder Ice cubes
Preparation
Put the chopped Icelandic moss in a tea infuser or something similar, hang it in a teapot and pour 200 ml of boiling water over it and let it steep for about 10 minutes. Then let it cool down a bit.
Peel, core and chop the pears. Place in a blender together with the vanilla sauce, the licorice syrup and 150 ml of water and puree carefully.
Then pour the pureed mixture into the teapot with the tea.
Above all, but not only for decoration:
Place the raw licorice powder on a saucer, carefully moisten the rim of two drinking glasses with water and then turn it upside down on the saucer to create a beautiful licorice rim.
Then fill the glasses at least halfway with ice cubes, pour over the licorice tea and serve immediately.
Tip:
If you prefer to enjoy your Long Iceland Iced Tea as a long drink, you can add a little Brennivín and stir, about 1/4 to a maximum of 1/2 shot glass per glass (i.e. 0.5 cl to a maximum of 1 cl Brennivín).
Ingredients Ingredients for the dough 540 g flour 100 g brown sugar 1/2 tsp salt 1 tsp cardamom 1 pack of dry yeast 60 g melted butter 300 ml warm milk 2 Tbsp potato flour some more flour for kneading, if necessary
Ingredients for the vanilla pudding cream
360 ml milk 1 tsp ground vanilla 60 g brown sugar 2 Tbsp potato flour 2 egg yolks 1 Tbsp butter Ingredients for the rolls' filling 2 Tbsp softened butter 50 g brown sugar 1 tsp cinnamon 1/2 tsp cardamom
Ingredients for the glaze
1 egg white 1 Tbsp granulated sugar
Preparation
To make the dough, mix the flour, sugar, salt, cardamom and dry yeast in a large bowl.
First carefully stir in the warm milk, then the melted butter.
Finally, add 2 tablespoons of potato flour and knead everything thoroughly.
Then cover the dough and let it rise in a warm place for about 1 hour until the dough has risen well. If necessary, add a little more flour afterwards until the dough has a smooth consistency and is no longer sticky.
While the dough is rising, you can prepare the vanilla pudding filling:
First add 320 ml of the milk and the ground vanilla to a small saucepan and bring to the boil over medium heat. Then remove from the heat again and let cool briefly.
Whisk the sugar with the egg yolks and add them to the vanilla milk.
Mix the remaining milk with the potato flour until smooth.
Slowly pour into the vanilla milk while stirring constantly (preferably with an electric hand mixer or similar!). Place back on the stove and bring to the boil briefly while continuing to stir constantly, then remove from the stove again, stir in the butter and allow to cool slightly.
Divide the dough evenly into three portions.
Roll out a third of the dough into a round shape, place it in a springform pan (approx. 22 cm) lined with baking paper and press it down carefully.
Then pour the vanilla pudding onto the cake base.
Then roll out the two remaining portions of dough one after the other into a thin rectangular shape (max. 1 cm thick), spread each with a tablespoon of butter and sprinkle the sugar cinnamon on top. Then carefully roll up the dough from the longer side and cut into slices approx. 2 cm thick.
Then place the rolls directly in the cake pan on top of the pudding, starting in the middle and spreading them all around with a little space in between.
When the rolls are all ready, cover the cake and let it rise again in a warm place for about 20 minutes until the rolls fill the cake pan nicely.
Meanwhile, preheat the oven to 350 °F (180 °C) upper/lower heat.
Brush the surface of the rolls with the egg white, sprinkle the granulated sugar over them...
...and then bake the rolls cake in the lower third of the oven for about 20 minutes, until the top of the cake is nice and golden brown.
This cinnamon roll cake is really delicious both warm and cold!!
