Brúnaður gulrætur

Browned carrots

Here's a recipe for a side dish, namely browned carrots.

Ingredients for 4 persons

350 g small carrots
1 tsp water
2 tsp brown sugar
2 tsp grated orange peel
1/2 tsp dried thyme
1 tsp ginger


Preparation

Cook the carrots in hot water until soft, about 15 minutes.

In a large pan, mix the water with the brown sugar, grated orange peel and dried thyme,...

...take the cooked carrots out of the water and put them in the pan.

Brown all over for a few minutes, then sprinkle with the ginger...

...and serve as a side dish with meat or fish dishes.

[Translated from here.]

Ofnbakaður steinbítur í deigi

Oven-baked catfish in dough

We had fish for dinner again, in batter and baked in the oven. To be honest - this was my second attempt, the first attempt I had a different dough and the result was edible but looked so absolutely horrible that there are NO photos of it. But now I'm happy with the result!


Ingredients for 2 people

400 g deboned catfish
1 bunch of fresh basil
2 large sheets of filo dough
200 g sun-dried tomatoes in oil
salt and pepper
Butter for the roaster


Preparation

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

Drain the dried tomatoes and cut them into small pieces.

Wash and tear the basil and mix it with the dried tomatoes.

Wash the fish, pat dry, cut into 4 pieces and season with salt and pepper.

Then place each piece of fish on a sheet of dough and add 1/4 of the tomato-basil mixture on top...

...and fold in the dough sheets accordingly,

Carefully melt the butter in the roaster, place the fish packets in it and bake at 350 °F (180 °C) upper and lower heat for about 15 minutes.

Then serve the fish in the batter immediately.

[Translated from here.]

Skonsur

Icelandic pancakes

Skonsur are a kind of, well, pencakes, but relatively "compact" and extremely filling. The recipe is enough for at least 10 skonsur, more likely for 12. We sometimes have this at lunchtime when things need to be done quickly and I have to "feed" three to four hungry children.


Ingredients

480 g flour
240 g wholemeal flour
2 Tbsp brown sugar
3 tsp baking powder
300 ml milk
3 eggs


Preparation

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

Pour in the milk and mix well.

Finally add the eggs and mix/knead briefly.

Then spoon the thick batter into an ungreased pancake pan, flatten it slightly and fry on both sides in the hot pan.

Then enjoy the skonsur either sweet or savory - I think the version "spread warm with butter and grated cheese on top" and with salad is really tasty and a very nice lunch!

[Translated from here.]

Mjólkursúpa

Milksoup

I was actually looking for vegetarian soup recipes online in an old Icelandic cookbook from 1891 - but that's not that easy, even the vegetable soups back then were actually all made from meat stock. But I came across this recipe for milk soup - again with plenty of meat in the soup.

Traditionally, this soup is prepared with salt kjöt, i.e. fresh salt meat. Since there is no comparable salted meat to buy here in Germany, you can make do with cured pork tenderloin, which is the closest thing to the original.


Ingredients for 4 persons

400 ml milk
600 ml water
800 g raw smoked pork
120 g flour
60 g rice
1/2 tsp dried thyme


Preparation

Bring the milk and water to the boil in a large pot.

Cut the smoked pork into bite-sized pieces.

When the mixture boils, add the pieces of meat, as well as the flour and rice...

...stir thoroughly again and again and simmer for about 20 minutes until the meat and rice are nice and soft.

Sprinkle with some dried thyme and serve.

Bon appetit!

[Translated from here.]

Stykki með skyrfyllingu

Pieces with Skyr filling

This is a kind of dry crumb cake with a filling of vanilla skyr and berries that I recently came across - while baking I was worried at first that it might be a bit dry, but that's it not, I'm really excited!


Ingredients

160 g flour
160 g oat flakes
70 g brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
80 g butter
200 g vanilla skyr
1 Tbsp grated orange peel
2 Tbsp flour
2 Tbsp sugar
1 egg
200 g dried berries
2 Tbsp white chocolate shavings


Preparation

Preheat the oven to 325 °F (160 °C) upper/lower heat.

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

Melt the butter, add it to the dry ingredients and knead into crumbles.

For the filling, mix the vanilla skyr with the grated orange peel, flour, sugar, egg and dried berries.

Place half of the streusel in a rectangular tart pan and gently press the streusel down.

Then spread the Skyr mixture evenly over the top.

Sprinkle the remaining sprinkles loosely over the top.

Then sprinkle the cake with the chocolate shavings.

Bake in a preheated oven at 325 °F (160 °C) upper and lower heat for about 40 minutes.

Then take it out of the oven and let it cool in the tin.

Carefully remove from the mold and cut into strips.

[Translated from here.]

Sveppir á ristuðu brauði

Mushrooms on toasted toast

Here's a recipe for a nice, autumnal dinner if you're in a hurry. I had the mushroom toast one evening when I was alone... but you can also easily prepare a larger portion if you are not alone.

Ingredients for 1 person

40 g herb butter
200 g mushrooms
1 fennel bulb
1 pinch of sea salt
1 pinch of freshly ground pepper
1/2 tsp dried thyme
2 slices whole wheat toast
 


Preparation  

Melt half of the herb butter in a large pan.

Wash, clean and slice the mushrooms, then add them to the melted butter and fry.

Clean the fennel and cut it into thin slices and add it to the pan and fry carefully until the fennel slices are soft.

Season with salt, pepper and thyme.

Roast the wholemeal toasts, spread each with 1 tablespoon of herb butter...

... and spread the fried mushrooms with the liquid from the pan on the toast.

[Translated from here.]

Bláberjasíld

Blueberry herring

Here's another nice Icelandic autumn dish - marinated herring with plenty of blueberries and onions and a bit of dill.


Ingredients

400 g marinated herring fillets
50ml water
250 g fresh blueberries
120 g brown sugar
1 - 2 red onions
1 bunch of fresh dill


Preparation

Wash the blueberries, put them in a pot with the water, add the sugar...

...and let it simmer until the sugar has melted (stir as little as possible).

Peel the onion and cut it into small cubes.

Then mix the onion pieces with the blueberry stock and, if necessary, let it simmer a little more.

Cut the herring fillets into bite-sized pieces.

Then add the herring pieces to the blueberry-onion stock and let them sit in the fridge for several hours, preferably overnight.

Wash and pick the dill and add it over the marinated herring.

Then serve the blueberry herring with rye bread with butter, if necessary with fresh red onions and fresh blueberries.

[Translated from here.]