Kartöflusalat með dilli og kavíar

Potato salad with dill and lumpfish roe

The amount in the recipe is enough for 4 servings with some smoked salmon as a starter - or for two people with a nice piece of grilled fish as a main course to fill you up. The taste is nice and salty and fishy thanks to the lumpfish roe and extremely interesting! (However, I recommend not letting the salad marinate too much - I think it tastes best freshly made.)

Ingredients for 4 servings as a starter

650 g boiled potatoes
200 ml sour cream
50 g lumpfish roe
4 Tbsp chopped dill
1 Tbsp lemon juice
1 pinch of black pepper
8 lettuce leaves


Preparation

Peel the cooked, cold potatoes and cut them into cubes (approx. 1 x 1 cm in size).

Put the sour cream in a large bowl, add the diced potatoes, lumpfish roe, chopped dill and lemon juice and mix everything thoroughly.

Season with some freshly ground pepper.

Then arrange the potato salad on lettuce leaves, garnish with a little dill and, if available, a little more lumpfish roe and serve classically with cold, smoked fish such as smoked salmon.

Well then - bon appetit!

[Translated from here.]

Bananabrauð með skyri

Banana bread with skyr

Banana bread is traditionally baked in a loaf pan, but I used a Bundt pan here to make it look a little more decorative. You just have to make sure to grease the mold properly so that you can get the finished banana bread out of the mold easily.

Ingredients

2 eggs
200 g brown sugar
350 g flour
2 tsp baking soda
60 g melted butter
1 pinch of ground vanilla
250 g vanilla skyr
2 ripe bananas
1 Tbsp oat flakes


Preparation

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

Beat the eggs and sugar in a large bowl until fluffy.

Add flour and baking powder and stir.

Stir in the melted butter, ground vanilla and vanilla skyr.

Finally, mash the bananas...

...and mix into the dough.

Grease a Bundt cake tin, sprinkle the oat flakes in the bottom...

...and pour the dough into the mold.

Bake in a preheated oven at 350 °F (180 °C) for about 65 minutes, if necessary a little longer if the dough is not completely cooked through when you test it with the sticks.

Many Icelanders like to eat their banana bread for breakfast with butter and cheese, and often with jam too.

[Translated from here.]

Rófustappa með kúmeni

Mashed turnips with cumin

The recipe is actually designed for 800 g of beets and some celeriac, but I used two different types of beets. The one in the background here was also nice and spicy and intense, which is why I didn't have any (additional) celery here.


Ingredients

800 g beets
100 g celeriac
1 handful of parsley
500 ml vegetable broth
1 tsp cumin
1 tsp salt
1 pinch of pepper
2 Tbsp butter


Preparation

Peel the beets and cut them into small pieces.

Clean and chop the celery root.

Wash and chop the parsley.

Then cook the beets in a large pot with the celery and the vegetable stock over medium heat for about 20 minutes until the beet pieces have become nice and soft.

Then drain off the remaining liquid and mash the beets thoroughly.

Stir in the butter and season with salt, pepper and cumin.

Then serve. By the way, I had fried fish with it!

[Translated from here.]

Súkkulaði múffur

Chocolate muffins

I baked again - this time chocolate muffins. With cappuccino powder and lots of dark Omnom chocolate and vanilla Skyr. Not particularly sweet and tastes really nice like dark chocolate!


Ingredients

2 eggs
200 g brown sugar
1 pinch of ground vanilla
130 g flour
2 Tbsp cappuccino powder
2 tsp baking soda
160 ml vanilla skyr
160 g melted butter
120 g dark chocolate


Preparation

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

Mix the eggs with the sugar and ground vanilla in a large bowl until frothy.

Stir in flour, cappuccino powder and baking powder.

Add the vanilla skyr.

Stir in the melted butter.

Roughly chop the dark chocolate and fold it into the dough.

Then pour the dough into muffin tins...

...and bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 25 minutes (test with a toothpick!).

Then serve the muffins well cooled.

[Translated from here.]

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.]