Kaffisnúðar

Coffee rolls

Here's a very tasty and wonderfully fluffy yeast pastry - also wonderful as a dessert!

The quantity is enough for approx. 10 to 12 rolls, either for a springform pan (approx. 26 cm) or for two oval baking dishes (approx. 30 cm x 18 cm). The eight of us were very comfortably full.


Ingredients

250 ml lukewarm milk
1 pack of dry yeast
2 Tbsp sugar
1 egg
50 g melted margarine
1 tsp salt
480 g flour

200 ml hot water
2 Tbsp cappuccino powder
50 g brown sugar
  
60 g margarine
100 g coarsely chopped chocolate

200 g powdered sugar
1 tsp ground vanilla
1 Tbsp cappuccino powder
1 Tbsp melted margarine
1-2 Tbsp hot water


Preparation

First mix the lukewarm milk with the dry yeast and sugar and let it stand for a moment.

Add the egg, melted margarine and salt and whisk.

Add the flour and knead everything thoroughly.

Then let it rise in a warm place for about 3/4 hour until the dough has almost doubled in volume.

Meanwhile, slowly heat the hot water with the cappuccino powder and brown sugar in a small saucepan until the sugar has completely melted and the liquid thickens nicely.

Then knead the dough briefly again, adding a little more flour if necessary so that nothing sticks...

...and then roll out into a rectangle (approx. 30 x 40 cm).

Then spread the dough with the 60 g margarine, ...

...carefully spread the coffee syrup on top...

...and sprinkle with the chopped chocolate.

Then carefully roll up the dough from the long side and cut it into slices approx. 2 cm thick.

Place the slices in a fireproof dish or in a springform pan (approx. 26 cm in diameter) lined with baking paper and cover and let them rise for another half hour.

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

Then bake the coffee rolls for about 30 minutes in a preheated oven at 350 °F (180 °C) upper and lower heat. Then take it out of the oven and let it cool down a bit.

Then for the glaze, mix the powdered sugar with the ground vanilla and the cappuccino powder..

...as well as the melted margarine and 2 tablespoons of hot water...

...and then pour the finished, smooth mixture over the coffee rolls.

Allow to cool a little and serve the wonderfully fluffy rolls.

Made with Love - Kaffisnúðar

[Translated from here.]

Fjallagrasagrautur

Moss groats

Icelandic moss is considered very healthy - the bitter substances and vitamins it contains have a slightly antibacterial effect, thereby alleviating inflammation (especially of the mucous membranes). It is also said to have a strengthening and appetite-stimulating effect.


Ingredients for 2 people

30 g Icelandic moss
500 ml water
500 ml milk
1/2 tsp salt

4 Tbsp oat flakes

200 g pure Skyr


Preparation

Wash the moss thoroughly, first with cold, then with hot water, ...

...and then cut it into small pieces.

Pour the milk and water into a large pot and bring to the boil.

When the mixture boils, add the chopped moss and salt and then cook over a low heat for about 2 hours.

Then stir in the oat flakes and let stand briefly until everything has thickened well.

Let the moss groats cool down and then serve cold with the skyr.

By the way, it also tastes good with vanilla Skyr or honey Skyr instead of pure Skyr!

[Translated from here.]

Hvannarsúpa

Angelica soup

The leaves of angelica root (“hvannarblöd”) are used for this dish.

Angelica is actually said to be very healthy, and depending on the preparation and purpose, you can use everything from this plant - the flowers, the leaves, the stems, the roots and the seeds - either fresh, dried, ground...). However, angelica dishes are not suitable for pregnant women, as angelica can cause bleeding in certain quantities!


Ingredients for 4 persons

1 chopped onion
2 raw potatoes
2 handfuls of coarsely chopped angelica leaves
1 liter vegetable broth
100 ml whipping cream
oil for frying
1 pinch of coarse sea salt
1 pinch of freshly ground black pepper


Preparation

Heat the oil in a large pot.

Chop the onion, cut the potatoes into large pieces and fry both in hot oil for a few minutes.

Chop the fresh, washed angelica leaves into coarse pieces and add them too.

Then add the vegetable stock and bring everything to the boil and let it cook for about 10 minutes with the lid closed.

Turn down the heat and puree everything thoroughly with the blender.

Then add the cream and season with salt and pepper.

Garnish with a dollop of cream and chopped angelica leaves and serve immediately.

(My children were actually really enthusiastic about this soup, even our “Soup Kasper”. I am thrilled - as long as my angelica continues to grow so magnificently on the doorstep, we will definitely have this soup more often!)

[Translated from here.]

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.]