Lummur eins ömmu

Lummur like grandma's

Ingredients

500 g flour
2 tsp baking soda
1/2 tsp baking soda
100 g brown sugar
800 ml milk
100 g raisins

Oil for the pan


Preparation

In a large bowl, mix the flour with the baking powder, baking soda and sugar.

Then pour in the milk and mix thoroughly.

Finally, mix in the raisins.

Heat a cast iron pan on the stove, add the fat and pour the dough into the pan in portions using two tablespoons or a small ladle and fry until golden brown on both sides.

Sprinkle the fresh Lummur with sugar and serve. We enjoyed our Lummur here with rhubarb and angelica compote .

[Translated from here.]

Rabarbara og hvönn í mauki

Rhubarb and angelica compote

I love my angelica, which is happily growing in a large flower pot in front of the front door in the current weather. I'm currently harvesting diligently and enjoying the results!

So here is a recipe for a traditional rhubarb and angelica compote from the Hornstrandir region in the Icelandic Westfjords.

Ingredients

300 g rhubarb sticks
100 g fresh young angelica stems
1 pinch of coarse sea salt
3 Tbsp brown sugar
2 Tbsp cold water
1 Tbsp potato flour


Preparation

First wash and clean the rhubarb stalks and cut them into small pieces.

Also wash the young angelica thoroughly, cut off the ends and cut everything into bite-sized pieces.

Put everything together in a large saucepan, sprinkle with the salt and sugar and cover and let sit at room temperature for half an hour.

Then stir through, place on the stove and cook over medium heat, stirring occasionally, for about 20 minutes.

In a separate glass, mix the cold water with the potato flour, pour into the compote...

...and stir quickly, bring to the boil again and then let cool.

We had the compote as a side dish with Lummur , it was really delicious! The rest will go to the breakfast Skyr tomorrow morning. I'm looking forward to it!

[Translated from here.]

Lambakjöt með lakkríssósu

Lamb with chocolate licorice sauce

Ingredients

For the meat:

800 g lamb
2 Tbsp butter
salt and pepper

For the sauce:

400 ml lamb stock
100 ml orange juice
1 Tbsp butter
3 licorice snails
100 g orange chocolate
2 Tbsp flour
2 Tbsp cold water

If available, you can use Icelandic licorice chocolate and grated orange peel instead of licorice snails and orange chocolate.


Preparation

For the sauce:

In a pot heat lamb stock with orange juice and butter. Chop the licorice snails and add them into the brew.

Let everything simmer. Thereby again and again stir around, until the licorice has melted.

Cut the chocolate into small pieces and add them to the sauce.

Mix flour and cold water and add it to the sauce.

Let the sauce simmer at low temperature and stir occasionally.

Now prepare the meat:

Melt butter in a large frying pan at medium heat.

Cut the lamb into 1 cm slices. Brown the slices from both sides in the butter and season with salt and pepper.

Serve the fried lamb with licorice sauce, mashed potatoes and salad.

[Translated from here.]

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.]