Súkkulaðiábætir

Chocolate dessert

Here's a recipe for a nice dessert if you're in a hurry. It's easy to stir together, but should be served straight away - otherwise the chocolate layer will be hard.


Ingredients for 4 servings

200 g chocolate
150 g whipping cream
200 g vanilla skyr
100 g oatmeal cookies
30 g sliced ​​almonds


Preparation

Let the chocolate slowly melt in a water bath.

Beat the whipping cream until stiff, set aside 2 tablespoons and mix the rest with the vanilla skyr.

Roughly chop the oatmeal cookies.

Mix the reserved cream with the melted chocolate.

Then layer the dessert in the glass:

First add some melted, cooled chocolate to each glass...

...then the skyr cream mixture, ...

... then the cookie crumbs and the sliced ​​almonds.

Now layer the dessert again from the beginning with chocolate, Skyr cream, cookie crumbs and flaked almonds.

Then serve the dessert straight away - please don't put it in the fridge anymore, otherwise the chocolate will solidify and it will be difficult to eat. Believe me!

[Translated from here.]

Rúgbrauð i dós

Rye bread in a can

So far I have baked Icelandic Rúgbrauð in the classic way in rinsed milk cartons (10 to 12 hours at 200 °F (100 °C) upper/lower heat) or I have also cooked rye bread in jam jars, now I have baked it in a biscuit tin - and it is also much faster, At 200 °F (100 °C) circulating air it only takes 6 hours of baking time.


Ingredients

400 g wholemeal rye flour
160 g whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp coarse sea salt
200 g sugar beet syrup
500 ml concentrated milk
50ml water


Preparation

In a large bowl, mix the dry ingredients.

Add the curdled milk and sugar beet syrup.

Knead everything into a sticky dough.

Line the cookie tin with baking paper and pour the dough into the tin.

Pour the water over the dough, close the can with the lid and bake in the oven at 200 °F (100 °C) for about 6 hours.

Then take the bread out of the oven, let it cool down and then carefully remove it from the tin.

Í kvöldmat - for dinner the bread was simply spread with butter and sprinkled with a little seaweed salt, with a glass of milk. Really tasty!

[Translated from here.]

Agúrkusúpa

Cucumber soup

Actually, I only went looking for a cucumber soup recipe because I still had a large, thick cucumber left over that didn't taste particularly good on its own - but it still found a delicious use in the soup!


Ingredients

1 large cucumber
1 onion
400 ml chicken stock
1 tsp salt
1 pinch of pepper
1/2 tsp dried thyme
100 g blue cheese


Preparation

Peel the cucumber, remove the seeds and grate it finely.

Peel the onion and chop it finely.

Heat the broth in a large pot and simmer the cucumber and onion over low heat for about 20 minutes.

Then puree the soup well.

Season with salt and pepper and thyme.

Remove the pot from the heat and cut the blue cheese into small cubes.

Pour the soup onto the plates, add the cheese and serve immediately.

[Translated from here.]

Gulrótarmúffur

Carrot muffins

I've been a passionate fan of Icelandic carrot cake for a long time and have tried different versions of it. This time I baked carrot muffins for a change, definitely recommended!

The dough was enough for me for 22 muffins.


Ingredients

3 eggs
380 g brown sugar
200 g margarine
160 ml milk
380 g flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 pinch of ground vanilla
400 g carrots

200 g cream cheese
100 g powdered sugar
1 tsp grated orange peel

1 Tbsp chopped nuts/pistachios or similar


Preparation

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

Mix the eggs with the sugar until foamy.

Melt the margarine.

Mix the melted margarine and milk with the egg-sugar mixture.

Add flour, baking powder, baking soda, cinnamon and vanilla and mix everything thoroughly.

Peel the carrots and grate them as finely as possible.

Then fold the grated carrots into the dough.

Pour the batter into the muffin cups...

...and bake in a preheated oven at 350 °F (180 °C) for about 25 minutes until the muffins are golden brown.

Let the muffins cool slightly.

Then for the glaze, mix the cream cheese with the powdered sugar and the grated orange peel...

...and decorate the muffins with it. If you like, add chopped nuts, pistachios, etc. on top for decoration - if you like, even marzipan carrots like I did here.

Min. Chill in the fridge for 2 hours to allow the glaze to firm up a little, then serve.

[Translated from here.]

Eplaskyrsþeytingur

Apple Skyr Smoothie

In these crappy times I definitely need some extra vitamins, so I tried this Skyr mixed drink with apple and celery. Actually, I'm not a real fan of celery, but the drink was actually really tasty!


Ingredients for 2 servings

500 g pure Skyr
100 ml sparkling water
2 green apples
2 sticks of celery
1 Tbsp honey
1 tsp cinnamon


Preparation

Wash, peel and core the apples and cut them into pieces.

Clean and roughly chop the celery stalks.

Then add all ingredients to the blender and puree thoroughly.

Then serve the drink straight away.

[Translated from here.]

Bóndadóttir með blæju

Farmer's daughter with veil

This recipe for a "veiled farm girl" can be found everywhere in Northern Europe, whether it's called "Buerndeern mit Sleier" in North Frisia, "Bondepige med slør" in Denmark or "Tilslørte bondepiker" in Norway. Of course, there are certain variations everywhere, depending on the family recipe and taste preferences. Here I introduce you to my Icelandic version - with rye bread, apple compote and rhubarb compote.

For rye bread I used pumpernickel, it works really well.


Ingredients for 2 servings

125 g pumpernickel
40 g butter
2 Tbsp brown sugar
140 g rhubarb compote
140 g apple compote
50 g vanilla skyr
50 g whipping cream


Preparation

Melt the butter in a large skillet.

Carefully grate the pumpernickel.

Add the grated pumernickel and brown sugar to the melted butter in the pan...

...and fry for several minutes until the breadcrumbs are crispy.

Then set aside and let cool thoroughly.

Then pour the ingredients into the dessert glasses in layers - I started with the breadcrumbs, then rhubarb compote, skyr, again breadcrumbs and apple compote and finally the remaining breadcrumbs.

Then decorate with the whipped cream and fresh berries and let it sit in the fridge for at least 4 hours.

Bon appetit - verði ykkur að góðu!

[Translated from here.]

Hvítkálssúpa

White cabbage soup

Until now I had certain reservations about cabbage soup - completely wrong, as I have just discovered. This cabbage soup here was really delicious!


Ingredients

1 head of white cabbage
2 large potatoes
2 onions
1.5 l vegetable broth
200 ml cream
1 tsp caraway
1 tsp salt


Preparation

Wash and clean the cabbage and cut it into thin strips.

Wash the potatoes and, like the onions, peel them and cut them into pieces.

In a large pot, bring the vegetable stock to a boil, add the chopped vegetables and cook until the cabbage is tender, about 15 minutes.

Then puree thoroughly.

Pour in the cream and stir...

...season to taste with salt and caraway.

Well then - bon appetit!

[Translated from here.]