Lakkrís-Pannacotta með súkkulaðimulningur

Licorice Panna Cotta with chocolate sprinkles

I love licorice chocolate! And I also find licorice sprinkles exciting. But if you don't have both at hand, instead of the licorice chocolate you can also use 100 g of normal whole milk chocolate and 2 tablespoons of licorice syrup and instead of the licorice sprinkles you can use chocolate sprinkles and 1 teaspoon of fine licorice powder .


Ingredients for 4 persons

500 ml whipping cream
150 ml milk
60 g brown sugar
120 g licorice chocolate
1 env powdered gelatin

120 g flour
60 g brown sugar
60 g licorice sprinkles
50 g soft butter
25 g baking cocoa
1 egg

4 tablespoons of fresh berries, if desired


Preparation

Crush the licorice chocolate carefully.

Then slowly heat the cream together with the milk, sugar and the chopped licorice chocolate in a small saucepan until the sugar and chocolate are completely melted - but be careful not to boil! Then set aside, let cool briefly and then stir in the powdered gelatin into the lukewarm mixture, stirring constantly.

Divide the mixture into 4 glasses and place in the refrigerator so that it solidifies a little.

For the chocolate sprinkles, knead all the ingredients in a large bowl.

Then spread the sprinkles loosely on a baking tray lined with baking paper...

...and bake in a preheated oven at 325 °F (160 °C) for about 10 minutes until the crumbles are somewhat baked through.

Then let it cool briefly and spread the sprinkles over the at least halfway set panna cotta in the glasses.

Garnish with fresh berries if you like.

Bon appetit!

[Translated from here.]

Karamellukökur

Caramel cookies

Ingredients

200 g margarine
180 g brown sugar
1 tsp ground vanilla
2 Tbsp light syrup
1 pinch of lava salt
600 g flour
2 tsp baking soda


Preparation

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

In a large bowl, stir the margarine with the sugar, vanilla, syrup and salt until fluffy.

Add the flour and baking powder and knead everything into a smooth dough.

Form “sausages” from the dough (6-8), carefully roll them out on a baking tray lined with baking paper and “press” them in a little in places with a fork or a suitable roller.

Bake in the preheated oven for about 10 minutes until the cookies are golden brown.

Take the tray with the biscuits out of the oven, cut them straight into pieces and then let them cool thoroughly.

Bon appetit!

[Translated from here.]

Rabarbarakaka með rifnu rúgbrauði

Rhubarb cake with crumbled rye bread

In Iceland, rye bread is very common. Even if the bread has become a bit stale, it's no reason to throw it away. You still can process it into something tasty, for example into a rhubarb bread cake.

Ingredients

 500 g rhubarb stalks
 500 g pumpernickel
 150 g sugar
 1 pinch of ground vanilla
 3 tbsp margarine


Preparation

Wash and clean the rhubarb, cut into small pieces, sprinkle with 100 g of sugar, mix and let soak for about 1/2 hour.

Thoroughly crumble the pumpernickel.

Mix in ground vanilla and the remaining 50 g of sugar.

Preheat oven to 180 °C.

Fill the bottom of a springform pan (approx. 22 cm) lined with baking paper with 1/3 of the crumbled bread and press firmly.

Then spread half of the rhubarb on it, followed by another layer of breadcrumbs, the remaining rhubarb, and a third layer of breadcrumbs.

Spread margarine on top.

Bake the cake in the pre-heated oven at 180 °C for about 40 minutes.

Remove the cake from the oven and allow to cool in the tin. Then gently remove from the tin.

It's important to keep the cake in the fridge, since it could lose its shape otherwise.

Serve well chilled and with whipped cream.

[Translated from here.]

þorskhrogn smjör

Cod roe butter

Ingredients

200 g cod roe
1 Tbsp margarine
1 pinch of coarse sea salt
1 pinch of ground pepper
1 tsp chopped parsley
100 g unsalted butter


Preparation

Wash the roe and let it dry on a kitchen paper towel.

Melt the margarine in a large pan, add the cod roe, salt, pepper and chopped parsley...

...and fry everything for 5 to 10 minutes. Then "mash" everything with a fork, spatula or something similar to create a mass that is as uniform as possible.

Then let the roe mixture cool down briefly...

...and while still warm, whisk together with the unsalted butter.

Then place the roe butter in a small glass bowl, covered, in the refrigerator and keep it well chilled.

With that in mind - bon appetit!

[Translated from here.]

Tómatasulta með kanil og súraldin

Tomato jam with cinnamon and lime

Last autumn we were in Friðheimar and (also) tried the tomato jams there. I particularly liked the jam with green tomatoes, cinnamon and lime!

I tried to recreate the taste experience - I didn't quite succeed, but I was close!

By the way, my husband found the jam a lot to get used to when he took the first bite, but the second bite was better - and he now really enjoys eating it.

By the way, the next time I cooked I used lemon peel and left out the juice, which actually tasted even tastier.



Ingredients

300 g green/yellow tomatoes
100 g preserving sugar
2 organic limes
1 tsp cinnamon


Preparation

Wash and quarter the tomatoes.

Place the tomatoes in a large pot, add the grated lime zest...

...squeeze the lime and add the juice and the cinnamon.

Bring everything to the boil...

...and puree it as thoroughly as possible.

Then add the preserving sugar...

...stir...

...and bring to the boil for about 5 minutes, stirring constantly.

Rinse the jam jars with boiling water and fill them directly with the hot tomato jam, close them and then let them cool.

The tomato jam will last for at least 1 month in the refrigerator.

Bon appetit!

If you like, you can enjoy the jam on cheese bread in the classic Icelandic way!

[Translated from here.]