Rófusúpa með skyri

Beet soup with skyr

The recipe here calls for 1 kg of beets. Classically you use rutabaga, but here I combined it and used a thick rutabaga and a thick parsley root from my weekly vegetable box. It tasted extremely good - and the smell alone with the roasted caraway attracted the children!


Ingredients for 4 portines

1 kg of beets
3 Tbsp rapeseed oil
1 onion
2 stalks of celery
1 liter chicken broth
1 tsp ground cumin
1 tsp coarse sea salt
1 pinch of black pepper

200 g pure Skyr
1 tsp whole cumin


Preparation

Clean the onion and celery stalks and cut them into small pieces.

Heat the oil in a large pot and briefly fry the onion and celery with the ground and whole caraway and salt and pepper.

Meanwhile, clean, peel and chop the beets.

Add the beets and fry briefly.

Then pour in the chicken broth and let it cook for about 15 minutes until everything has become nice and soft.

Then puree the soup...

...if necessary, add a little more seasoning to taste and stir in 2/3 of the skyr.

Serve with the remaining skyr and some caraway seeds.

[Translated from here.]

Skyr-Lummur

Pancakes with Skyr

For me the ideal Sunday breakfast - Skyr Lummur with fresh berries, wonderful! The amount of dough here is enough for me to make 16 Lummur, five of us ate it and were full, but the fifth eater is also quite small (he is my grandchild).

Ingredients

4 eggs

2 Tbsp brown sugar

250 g vanilla skyr

260 g flour

1 pinch of salt
1 pinch of ground vanilla

1 Tbsp grated lemon peel

1 Tbsp oil

Preparation

In a large bowl, beat the eggs with the sugar until fluffy.

Stir in the skyr.

Then mix the flour, salt and grated lemon peel thoroughly until a smooth dough is formed.

Heat a pan, add the oil and then fry the pancakes spoon by spoon on both sides (on my stove at level 6 of 9) until the Lummur are nice and golden brown.

Then serve the fresh pancakes straight away, preferably sprinkled with powdered sugar and fresh berries.

Simply the perfect Sunday breakfast for me!

[Translated from here.]

Kínakál með laxi

Chinese cabbage with salmon

I cooked this dish when we were in Iceland for New Year's Eve. I cooked it for dinner, so it was pitch black outside when I cooked, and the lighting in the kitchen wasn't quite optimal for photos - but very typical for an Icelandic summer cottage.


Ingredients for 2 people

1 Chinese cabbage
1 large onion
1 Tbsp oil
1 lemon
1 Tbsp mustard
200 g pure Skyr
300 g smoked salmon
1 tsp curry powder
Salt and pepper to taste
2 tsp fresh coriander


Preparation

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

Peel, halve and dice the onion.

Heat the oil in a large pot.

Fry the onion.

Add the chopped cabbage to the pot and fry briefly.

Squeeze the lemon and mix the juice with the mustard and skyr...

...and then put it in the pot. Simmer over low heat for about 5 minutes.

Now cut the salmon into fine strips and add them to the pot.

Add the salmon to the pot along with the curry powder and some salt and pepper and simmer for another 5 minutes over low heat.

Pluck the coriander and cut it into small pieces...

...and put it in the cooking pot.

Stir well and simmer for another 5 minutes.

Then enjoy straight away - I dressed it up with some fresh coriander and fresh smoked salmon and served it with baguette.

[Translated from here.]

Súkkulaði brownie

Chocolate brownies

My husband gave me a food processor for Christmas and I tried it out for the first time last week when I baked chocolate cake. Without flour, but with ground almonds and skyr and lots of chocolate - it turned out wonderfully fluffy and almost creamy, I'm very satisfied!

By the way, our family agreed - this cake tastes best when it's well chilled!


Ingredients

180 g dark chocolate
60 g margarine
200 g brown sugar
4 eggs
350 g vanilla skyr
2 Tbsp cappuccino powder
1 tsp ground vanilla
200 g ground almonds
50 g baking cocoa
1 pinch of coarse sea salt

200 g dark chocolate
175 g cream


Preparation

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

To make the dough, melt the chocolate and margarine together in a water bath.

In a bowl, mix the sugar with the eggs until frothy.

Add vanilla skyr, cappuccino powder and ground vanilla and stir.

Stir in the ground almonds, baking cocoa and sea salt.

Finally, add the melted chocolate mixture and stir.

Line a baking pan (approx. 25 x 25 cm) with baking paper and pour the dough into it.

In the preheated oven at 350 °F (180 °C) upper/lower heat...

... bake in the oven for about 40 minutes (test with a stick!).

When you take the cake out of the oven, prepare the glaze straight away:

Heat the cream in a saucepan.

Crush the chocolate, put it in a bowl and let it melt with the hot cream, stirring constantly.

Then pour the glaze directly onto the cake when you take it out of the oven and then let it cool thoroughly.

Very carefully lift the cake out of the tin, cut into small pieces and serve.

[Translated from here.]

Visiting the Ísbúð

Eating ice cream in Iceland

Most Icelanders love ice cream and soft ice cream with lots of toppings and eat ice cream enthusiastically, regardless of the outside temperature, in summer and winter, in snow, rain or sunshine. There's even a special word for an "ice cream road trip" - namely " ísbíltúr ".

We were on vacation with the children and had ice cream in Selfoss for a day. The "Ísbúð" is open on weekends from 12 p.m. to 11 p.m., during the week from 2 p.m. to 9 p.m. and on Fridays until 11 p.m. So you can also do an ísbíltúr late in the evening in Iceland!

The Ísbuð is also designed accordingly inside, in colorful pastel tones, matching the colors of the ice cream shop chain.

I found the chocolate ice cream comparatively unspectacular, but Kind4 - a passionate chocolate ice cream fan - was completely satisfied. I found my strawberry sorbet to be quite sweet when I first tried it, but also very fruity. My husband wasn't quite as happy with his berry sorbet.

Another experience from Kind3: More than 2 scoops of ice cream in a waffle is not a good idea. We then tipped his balls into a cup so that he could continue eating without any accidents. By the way, the blue ice cream tasted unexpectedly intensely like mint, but Child3 liked it.

So all in all, a nice trip with the family on a cold, wet winter Sunday in Iceland!

[Translated from here.]

Grillað lambakjöt með skyrsósu

Grilled lamb with skyr sauce

Here you can see a typical holiday meal from us - grilled lamb with Skyr sauce and a nice portion of salad. Because it was our penultimate evening, I didn't want to buy any more mayonnaise that we wouldn't be able to use up anyway, so I simply replaced "mayonnaise and paprika powder" with 3 tablespoons of cheese cream that we had left over from the filled tortillas the other day. The taste is perfect too!


Ingredients for 2 people

500 g boneless lamb
2 Tbsp oil
1 Tbsp mustard
2 Tbsp lemon juice
1 tsp honey
1 tsp fresh thyme
Salt and pepper to taste

200 g vanilla skyr
3 Tbsp mayonnaise
1 tsp paprika powder
1 tsp chopped coriander
1 tsp oil
salt and pepper


Preparation

For the meat, first mix the oil with the mustard, lemon juice, honey, salt, pepper and torn thyme in a small bowl.

Cut the meat into strips and brush with the marinade on all sides, leave to stand briefly.

Meanwhile, for the sauce, mix all the ingredients together thoroughly.

Grill the meat on all sides for about 6 minutes.

Remove the finished lamb from the grill, let it rest briefly and then serve with the skyr sauce and fresh salad.

[Translated from here.]