Monday, October 9, 2017

Kartöflusúpa

Potato soup

It's slowly getting autumn, it's getting significantly cooler - and I'm increasingly craving warm soups, like this thick, spicy potato soup here, for example.

Ingredients

800 g potatoes
2 stalks of leeks
2 Tbsp margarine
1 liter of meat broth
1 tsp coarse sea salt
1 pinch of black pepper
2 egg yolks

Preparation

Wash, peel and cut the potatoes into thin slices.

Also clean the leek and cut into thin rings.

Melt the margarine in a large pot over low heat and add the potato and leek slices.

Stir a few times and, before anything burns, pour the meat broth over it.

Let everything cook until soft...

...then puree and simmer for another 5 minutes.

Season the soup with salt and pepper.

Finally add the egg yolk and stir in...

...and serve the finished soup warm with fresh bread and butter.

[Translated from here.]

Kartöflubúðingur

Potato gratin

Kartöflubúðingur literally means potato pudding. And it's not a side dish, but a main course - this potato gratin is traditionally eaten with Rúgbrauð, Icelandic rye bread, and butter.

Ingredients

500 g potatoes
1 onion
4 Tbsp margarine
200 g grated cheese
200 g milk
2 eggs
2 Tbsp flour
1/2 tsp coarse sea salt
1 pinch of black pepper
1/2 tsp dried thyme

Preparation

Wash the potatoes, peel them, halve them...

...and cook in salted water.

Steam and cool the potatoes and then cut them into thick slices.

Peel the onion and chop it finely.

Thoroughly grease an ovenproof dish with 2 tablespoons of margarine.

Layer a layer of potato slices.

Sprinkle with some of the chopped onions, spread 2 tablespoons of grated cheese over it and add a new layer of potato slices on top.

Sprinkle again with the chopped onions and grated cheese and finish with a layer of potatoes.

Whisk the milk with the eggs and flour as well as the salt, pepper and thyme.

Then pour the mixture over the stacked potatoes.

Sprinkle with the remaining cheese and spread the remaining margarine over it.

Bake in a preheated oven at 350 °F (180 °C) for about 45 minutes until everything is golden brown.

Then serve the potato gratin with Rúgbrauð, Icelandic rye bread (or pumpernickel) and butter.

[Translated from here.]

Kartöflu-rjómaterta

Potato cream cake

When I came across this recipe for a potato cream cake, I just couldn't resist, it just sounded too exciting! Even though I couldn't really imagine the taste of this mixture.

The finished cake tastes really delicious and “even like real cake,” says my husband. My one son ate three pieces of it straight away, although he is usually rather picky - a real compliment for this cake!

Ingredients

250 g peeled potatoes
5 eggs
1/2 organic lemon
30 g chopped almonds
250 g brown sugar
currant jelly
250 ml whipping cream

Preparation

Cook the peeled potatoes in boiling water.

Then let it cool down well...

...and grate it finely.

Separate the eggs.

Mix the egg yolk with the grated potatoes.

Grate the lemon peel and then squeeze the lemon.

Thoroughly mix the lemon zest and juice with the chopped almonds and sugar into the potato mixture.

Beat the egg white until stiff and carefully fold it into the remaining dough.

Spread the dough evenly into two springform pans (24 cm) lined with baking paper...

...and bake at 350 °F (180 °C) upper and lower heat for about 20 minutes.

Take the cake bases out of the oven, let them cool slightly and carefully remove them from the mold (careful, the base is relatively brittle!).

Whip the cream until stiff.

Spread the first layer with the jam...

put the second floor on...

...and cover everything with the whipped cream.

Then let the finished cake soak in the fridge for at least 2 hours.

When serving, you can decorate the individual pieces with fresh currants to taste.

Bon appetit!

[Translated from here.]

Súkkulaðimússa

Chocolate mousse

Here is another very simple, uncomplicated recipe for a Skyr dessert that can be prepared wonderfully. It also tastes very tasty - slightly tart and beautifully fruity. However, I don't really think it's "child compatible", at least not when I think about my children.

Ingredients for 2 people

53 0g Vanilla Skyr
50 ml milk
50 g sugar
1 Tbsp grated orange peel
50 g cocoa powder

Preparation

Place all ingredients in a blender and chop and mix thoroughly.

Then divide the cream into two dessert glasses or similar and place in the refrigerator for at least 1 hour.

Serve well chilled.

[Translated from here.]

Saturday, October 7, 2017

Blómkáls- og spergilkálssúpa

Cauliflower and broccoli soup

Especially now in autumn I love lots of soup dishes...

Ingredients for 4 persons

1 head of cauliflower
1 stalk of broccoli
3 liters of water
2 Tbsp coarse sea salt
2 Tbsp butter
1 pinch of coarse sea salt
1 pinch of black pepper
200 g whipping cream

Preparation

Wash, clean and cut the cauliflower and broccoli into medium-sized pieces. Also wash, peel and cut the two carrots into appropriate pieces.

Put the water in a nice large pot, add the salt and bring the whole thing to the boil.

Add the chopped vegetables and cook for about 5 to 10 minutes, depending on the size of the pieces, until everything is cooked through but still somewhat crunchy.

Then "fish" the vegetables out of the cooking water and puree them very thoroughly in portions with butter and a ladle of the water in the blender.

Then put the vegetable puree in a second pot, place it on the stove over low heat and add the cooking water in portions until the desired consistency is reached.

Season with salt and pepper...