If you don't really like the blueberry skyr that you can now buy in coutries outside of Iceland, you might be able to help yourself with fresh berries and pure skyr.
Ingredients 450g pure Skyr 250 mlwhipping cream 140gsugar 250gblueberries
Preparation
Whip the cream until stiff and mix with the sugar. Set aside about 1/3 of the mixture and mix the other 2/3 with the skyr.
Wash the blueberries, puree them and pass them through a sieve. Add the pureed blueberries to the skyr-cream mixture and stir everything thoroughly until smooth.
Pour into a glass bowl, top with the reserved cream and serve fresh.
225gsugar 225gflour 225gsoft margarine 4 eggs 2 tsp baking soda 1 tsp cardamom 1 tsp ground vanilla 1/2 tsp licorice syrupper cupcake - for the cream
125 g purecream cheese 90 g margarine 1 tsp vanilla 250gpowdered sugar Liquorice powder
Preparation
Preheatthe oven to 350 °F (180 °C) upper/lower heat.
For the dough,place the sugar, flour, margarine, eggs, baking powder, cardamom and vanilla in a mixing bowl and mix well.
Then pour the dough into the baking molds, filling the molds to a maximum of 2/3 full - be careful, the dough will rise a lot when baking! Using a teaspoon, add about 1/2 teaspoon of licorice syrup to the dough in the molds and carefully "marble" it with a toothpick. (It's not about the look, it's just about ensuring that the syrup doesn't stick to the bottom of the cupcake in a big lump after baking.)
Then bake the cupcakes in the preheated oven for about 20 minutes until they are golden brown. Remove from the oven and let cool. For the cream, mix the cream cheese with the margarine,vanilla and powdered sugar.
Then use a syringe with an appropriate attachment to add the cream to the cupcakes.
Very carefully use a sieve to spread a tiny bit of licorice powder onto the cupcake cream.
The recipe makes about 16 to 18 licorice cupcakes.
Barley is a type of grain that also grows comparatively well in Iceland and is sometimes even called " hrísgrjón norðursins", i.e. "rice of the north", because here it is occasionally served as a side dish instead of rice or potatoes, in addition to soups and groats.
The barley grains are then de-husked, meaning the cover leaves are removed from the ears, the grain is polished or ground - and can then be used as barley.
Ingredients for 4 persons
240 g barley pearls 750 ml water 2 Tbsp nut oil 1 large onion 1 - 2 cloves of garlic 800 g chard 1 tsp salt 1 tsp pepper 2 tsp lemon juice 3 tsp honey Preparation Let the pearl barley boil with the water in a large pot for about half an hour, then let it simmer until the barley has absorbed all the water (approx. 10 - 20 minutes).
Melt the oil in a large pan. Peel and chop the onion and add it to the oil to fry until translucent. Chop the garlic and fry it too.
Wash the chard, cut the leaves from the stem, cut them into strips about the thickness of a finger and fry them in the pan until they are soft.
Season with salt, pepper, lemon juice and honey. You can also use daisy syrup instead of honey!
Arrange the cooked barley on a plate, top with the fried chard and serve immediately.
We first bought this cake in the supermarket as "Kryddbiti", i.e. as a "spice bite", during our Iceland holiday and later came across it again in the museum café in Glaumbær as "Brúnterta" (quasi "edge cake"). Then I went looking for corresponding recipes!
Ingredients
250 gmargarine 2 eggs 380 g brownsugar 1 tsp cinnamon 1/2 tsp ground vanilla 1 tsp baking soda 1 tsp grated lemon peel 400 g flour 100 ml water For the cream 150 grmargarine 350 gpowdered sugar 1 tsp ground vanilla
Preparation
Preheat the oven to 350 °F (180 °C) upper/lower heat.
For the dough, mix the margarine, eggs and sugar.
Then add the remaining ingredients and stir. Then pour in enough water and work it in until the dough has a smooth consistency (approx. 100 ml, a little more if necessary).
Spread the dough on a large baking tray lined with baking paper and bake at 350 °F (180 °C) for about 20 minutes.
Then cut the base into 3 strips of equal width and let cool.
Mix margarine, powdered sugar and vanilla until the cream is as smooth as possible.
Spread half of the cream on the first layer, place the second layer on top and spread the rest of the cream on the second layer. Finally, place the third layer on top of the cake.
Let the cake rest in the fridge for at least 24 hours before serving. Store the finished cake in a cool place.
50 g margarine 4 Tbsp wheat flour 700 ml milk 225 g mushrooms 2 tsp meat broth (concentrate) 1/2 tsp salt 1 tsp white pepper
Preparation
Melt 2/3 of the margarine in a saucepan. Dust over the flour and mix everything into a smooth mixture. Pour in the milk in small portions and stir until smooth so that a uniform sauce/soup is created.
Wash and cut the mushrooms and fry them in a large pan with the remaining margarine.
Season with salt, pepper and the meat broth concentrate.
Pour the roux over the fried mushrooms and if necessary...
...extend with a little milk until the consistency of the soup is nice and creamy.
Ingredients 100 gfresh parsley 1.5 l meat broth 2 tbspmargarine 2 tbspflour 1 tsp salt 1 tsp pepper
Preparation
Wash the parsley. Then cook half of the parsley in the meat stock for 15 minutes.
Then pour through a sieve and collect the liquid.
Melt the margarine in a second pot and mix with the flour until a uniform dough dumpling is formed.Then pour in the filtered broth in small portions and stir again and again.
Finally, pick and chop the remaining parsley...
...and add it to the soup.
Season with salt and pepper to taste and serve with fresh bread and butter.
For the cinnamon butter, stir 100 g of homemade, lightly salted butter (alternatively: butter or margarine) until it is soft. Add sugar and cinnamon and mix everything carefully.
To make the croissant dough, first stir the margarine and sugar until fluffy.
Add flour and baking powder and fold in.Pour in the egg and milk...
...and knead everything until you have a smooth dough that is as crack-free as possible. Divide the dough into four equal parts.
Form each portion into a ball and roll out into a circle (about the size of a springform pan). Then spread the cinnamon butter on the dough and cut it into 8 “cake pieces” that are as large as possible.
Then roll up the pieces from the wide side and shape them into croissants.
Then place (with enough space) on a baking tray lined with baking paper and bakein a preheated oven at 350 °F (180 °C) for about 20 minutes until goldenbrown .
Allow the finished croissants to cool slightly and then serve with the remaining cinnamon butter!
