Klassíska eplakaka

Classic apple pie

Here is another very simple and very tasty recipe for a classic, simple apple pie.


Ingredients

200 g soft margarine
250 g brown sugar
3 eggs
400 g flour
1 tsp baking powder
100 ml whipping cream
1 pinch of ground vanilla
2 - 3 small apples
2 Tbsp sugar cinnamon


Preparation

In a large bowl, mix the margarine with the sugar until fluffy.

Then add the eggs and mix.

Add flour and baking powder and mix.

Finally, pour in the whipping cream, add the ground vanilla and mix everything into a smooth dough.

Line a springform pan (approx. 24 cm) with baking paper and pour the dough into it.

Wash, peel, quarter, core and cut the apples into thin wedges.

Spread the apple slices on the dough, sprinkle with sugar cinnamon and bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 45 minutes.

Then let the cake cool slightly and serve with whipped cream.

[Translated from here.]

Westfirðingur skyrterta

Skyrtorte in the Westfjords style

In the south of Iceland I used to always know Skyrterta as a "real cake" and in the form of a piece of cake. In the Westfjords, people tend to eat their skyrterta as a kind of dessert, unbaked and served in a large, shallow bowl or something similar - it only takes a few minutes to prepare the recipe, but it should then sit well for at least 24 hours before it tastes good it best!

I got to know and love this recipe in Isafjörður in 2015.

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Ingredients

200 g oatmeal cookies
80 g melted butter
1 tsp cinnamon
450 g vanilla skyr
1 tsp ground vanilla
350 ml whipping cream
250 g cherry jelly
2 Tbsp grated chocolate


Preparation

Roughly chop the oatmeal cookies and mix with the melted butter and cinnamon. Then press the mixture firmly into the bottom of the shallow baking dish.

Whip the cream until stiff, mix with the vanilla Skyr and the ground vanilla and then spread the Skyr mixture onto the firmly pressed biscuit mixture in the mold.

Spread the cherry jelly over the skyr mixture and sprinkle with the grated chocolate.

Then let the whole thing soak in the fridge for at least 24 hours and serve as dessert.

[Translated from here.]

Kirsuberjahlaup

Cherry jelly

Ingredients

750 g fresh cherries
250 g sugar
2 Tbsp lemon juice
1 Tbsp potato flour


Preparation

Wash, pit and halve the cherries.

Then place in a large pot, add the sugar and lemon juice and simmer over low heat.

Finally, mix the potato flour with a little cold water, add it to the groats and bring to the boil briefly, stirring constantly.

Then let the cherry jelly cool and pour into glasses that have been rinsed with boiling water.

Keep the glasses well chilled in the refrigerator.



[Translated from here.]

Súkkulaðipönnukökur

Chocolate pancakes

At the end of my pancake series there is now another sweet recipe - for chocolate pancakes. Filled with whipped cream and served with chocolate coffee sauce - oh yes, extremely delicious!


Ingredients

200 g flour
1 pinch of salt
2 Tbsp powdered sugar
2 Tbsp coffee powder
1 Tbsp baking cocoa
2 eggs
250 ml milk
2 Tbsp melted butter

250 ml whipping cream
2 Tbsp powdered sugar

150 g dark chocolate
1 tsp coffee powder
50 ml hot water
100 g powdered sugar


Preparation

In a large bowl, mix the flour with the salt, powdered sugar, coffee powder and baking cocoa.

Then add the eggs and mix.

Pour in the milk slowly, stirring constantly, until a smooth dough is formed.

Finally stir in the melted butter.

If possible, fry the pancakes on both sides in a small, cast-iron pan over medium heat.

Place the pancakes on top of each other and let them cool briefly.

Beat the cream with the powdered sugar until stiff...

...and spread it thinly on each pancake individually.

Then carefully roll up the pancakes.

To make the chocolate sauce, first place the chocolate in a warm water bath and let it melt, then stir in the coffee powder. Add the powdered sugar and water and stir everything gently until smooth.

Place the filled chocolate pancakes on a plate or bowl, pour the chocolate sauce over them and serve.

[Translated from here.]

Pönnukökur fiskimannsins

Fisherman's pancakes

Here's another very tasty, hearty Pönnukökur variant - with tomatoes, onions, leeks and mussels.


Ingredients

300 g wheat flour
1 tsp salt
2 tsp sugar
2 eggs
600 ml milk
3 Tbsp melted margarine

1 Tbsp melted margarine
2 onions
2 stalks of leeks
2 beefsteak tomatoes
600 g mussels (can)
600 g chopped tomatoes (can)
1 tsp sugar
1 pinch of salt and pepper
1 tsp chopped parsley


Preparation

Mix the flour with the salt and sugar in a bowl. Mix with the eggs and milk, add the melted margarine and work into a smooth, liquid dough and let the dough stand in a cool place for about 1/4 hour.

Meanwhile, prepare the filling:

Peel the onions, halve them and cut them into small pieces.

Wash and clean the leek, halve it and cut it into thin slices.

Wash the tomatoes, remove the stalks and dice.

Heat a large pan, melt the margarine and carefully fry the onions and leeks.

Then wash the mussels, drain them and add them...

...and finally the canned tomatoes...

...and half (!) of the fresh tomatoes.

Then season everything with sugar, salt and pepper and let it simmer a little.

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

Fry the pancake batter in portions in a small pan until golden brown on both sides. The pancakes must be thin (the batter is enough for approx. 16 - 18 pancakes).

Then spread a spoonful of the mussel mixture directly onto each of the freshly baked pancakes...

...roll up loosely...

...and layer the filled pancakes next to each other in an ovenproof baking dish.

Then put the remaining mussel mixture on the pancakes, distribute the remaining fresh tomato cubes on top, sprinkle the chopped parsley over it and season with salt and pepper.

Then bake the pancakes in a preheated oven at 350 °F (180 °C) upper and lower heat for about 20 minutes and then serve.

Bon appetit - verði þér að góðu!




[Translated from here.]

Hafragrautarpönnukökur

Porridge pancakes

Ingredients

80 g oat flakes
280 ml water
1/2 tsp salt
240 g flour
2 tsp baking soda
2 Tbsp brown sugar
380 ml milk
2 eggs
3 Tbsp melted butter

Oil for the pan


Preparation

Heat the water, add the oat flakes and salt and let the whole thing steep for about 5 minutes.

Then put the porridge with the flour, baking powder, sugar, milk and eggs in a large bowl and mix thoroughly into a smooth dough.

Pour in the melted butter and stir.

Heat the pancake pan to medium heat, add a little oil and pour a small ladleful of batter into the pan, pan and then fry the pancake until golden brown on both sides.

#picture#

Sprinkle the fresh pancakes with a little sugar cinnamon...

...roll up straight away, let cool down a bit...

...and then serve with fresh berries and whipped cream.

[Translated from here.]