Bláberja skyrís

Blueberry Skyr Ice Cream

I recently discovered new Skyr products on the supermarket shelf, I didn't even know the company. But of course I had to try them out!

I'm definitely very excited about the blueberry skyr - and the blueberry skyr ice cream turned out great too!


Ingredients

4 egg yolks

200 g sugar

350 g blueberry skyr
50 g frozen blueberries

300 ml whipping cream

Preparation

Mix the egg yolks thoroughly with the sugar.

Add the blueberry skyr and the frozen blueberries one after the other to the egg yolk-sugar mixture and mix thoroughly.

In a separate container, whip the cream until stiff and carefully fold it into the other ingredients.

Put the whole thing in a freezer container, close it carefully - and put it in the freezer for several hours until the ice cream is frozen through.

Alternatively, you can put the ice cream in portions into small molds and then place them in the freezer until it is well frozen.

Then take the ice cream out of the mold or mould, garnish with fresh blueberries, white chocolate or similar if possible and serve.

We had white chocolate and roasted almonds with the ice cream!

[Translated from here.]

Randalín

Layer cake

The name "Randalín" comes from "röndótt", which means "striped" - and refers to the appearance of this layer cake, which comes in many different versions and can be found on many of the lavish coffee tables in Iceland, especially at Christmas time.


Ingredients

100 g soft butter
125 g brown sugar
2 eggs
360 g flour
1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp baking cocoa
150 ml milk

150g margarine
350g powdered sugar
1 tsp ground vanilla


Preparation

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

Place butter and sugar in a large bowl and mix until fluffy.

Then add the two eggs one after the other and mix.

Add flour, baking powder, baking soda and cocoa and stir together.

Finally, pour in the milk and process into a smooth dough.

Line two baking trays with baking paper and spread half of the dough thinly on each tray.

Bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 10 minutes. Remove from the oven and allow to cool thoroughly.

Mix margarine, powdered sugar and vanilla to make the cream as smooth as possible.

Halve each cake base in the middle to create four equal rectangles. Spread the buttercream on three of the layers, place the dough layers on top of each other and finally place the fourth layer on top of the cake.

Wrap the cake in cling film and let it sit for at least 3 to 4 hours. Straighten the edges and serve the cake well chilled.

[Translated from here.]

Lakkrískaramellur

Liquorice salt caramel

Ingredients

150 g butter
200 g white sugar
1/2 tsp coarse licorice salt
1 pinch of ground vanilla
120 ml whipping cream
200 ml milk

coarse licorice salt for sprinkling


Preparation

Melt the butter in a large pan.

Then add the sugar, salt and vanilla and stir until the sugar has dissolved.

Pour in the whipping cream and milk and stir vigorously.

Reduce the heat and allow the entire mixture to simmer gently...

...approx. 30 minutes until everything is thick and brown.

If necessary, use a teaspoon to put some of the caramel mixture on a saucer and try to see whether the mixture sets and has the right consistency. (If necessary, experiment a bit with the consistency between "too soft" and "rock hard" - for me it only really worked on the third try.)

Then pour the mixture directly into a pan lined with greaseproof paper or baking paper (approx. 20 x 20 cm in size) and let it stand.

After about 1/4 hour, sprinkle with the salt flakes, then let it cool for another 3 to 4 hours.

Using a sharp knife, cut the caramel mixture into approx. 2 cm cubes and store in the refrigerator.

PS: I once again used my beloved Saltverk salt for this recipe, this time the licorice salt...

The postcards here are hanging in my kitchen!

[Translated from here.]

Kanilkökur

Cinnamon cookies

I decided on a somewhat special cinnamon star version and baked the cookies with clarified butter and stamped patterns into the dough with a very special rolling pin - of course the recipe also works with butter instead of clarified butter and without a pattern!

Ingredients

300 g flour
220 g brown sugar
1 tsp cinnamon
1/2 tsp ground vanilla
1 pinch of salt
200 g clarified butter
1 egg yolk


Preparation

In a large bowl, mix the flour with the sugar, cinnamon, vanilla and salt.

Add clarified butter and egg yolk...

...and knead everything into a smooth dough.

Put the dough in the fridge for about 15 - 30 minutes so that it becomes a little firmer.

Then roll it out in portions between two sheets of baking paper (the clarified butter gives the dough a very nice consistency and doesn't stick to the baking paper, otherwise add a little more flour to the surface if it's too sticky).

Roll out the dough, the last time with the pattern rolling pin, and cut out the cookies with a cookie cutter.

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

Place the cinnamon cookies in portions on a baking sheet lined with baking paper...

...and bake in a preheated oven at 350 °F (180 °C) for about 8 minutes.

Allow to cool on the baking paper and then carefully remove.

It's like a friday and a good day -
peaceful, beautiful Advent season everyone!



[Translated from here.]

Súkkulaði - froðukaffi - kaka

Chocolate cappuccino cake

Here's a recipe for a slightly more lavish cake, in which the two cake layers are soaked with cold cappuccino, plus a chocolate-butter-cream filling and a sweet icing... rich, but definitely very tasty!

Ingredients

for the floors

125 g margarine
150 g brown sugar
3 eggs
125 g flour
1 tsp baking powder
50 g chocolate flakes

75 ml hot water
3 tsp cappuccino powder

for the cappuccino cream

150 g margarine
2 egg yolks
100 g powdered sugar
2 tsp cappuccino powder
100 g melted chocolate

for the glaze

125 g powdered sugar
2 tsp cappuccino powder
3 Tbsp hot water

1 tsp baking powder


Preparation

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

Mix the margarine and sugar until foamy, then add the three eggs one after the other.

Add the flour, baking powder and chocolate flakes and work into a smooth dough.

Then put the dough into two springform pans lined with baking paper (diameter approx. 22 cm) and bake in the lower third of the preheated oven for approx. 10 minutes, until they turn slightly golden brown on top.

Meanwhile, mix the cappuccino powder with the hot water and let the cappuccino cool...

...and brush/soak the slightly cooled cake bases with it.

For the filling, stir the margarine until foamy, add the egg yolk, powdered sugar and cappuccino powder and stir. Finally, melt the chocolate and stir it into the cream.

Spread one cake layer with the cream and carefully place the second layer on top.

To make the icing, put the powdered sugar in a mixing bowl, pour the cappuccino powder and hot water over it and stir. Then pour over the cake and dust with the cocoa powder.

Then let the cake set in the fridge for at least 2 hours, then serve well chilled!

[Translated from here.]

Grænmetisbuff med osti

Vegetable pancakes with cheese

Ingredients

180 g spicy cheese
300 g boiled potatoes
3 carrots
2 onions
1/4 white cabbage
4 leaves of kale
180 g canned peas
180 g soft oat flakes
2 Tbsp breadcrumbs
1 egg
salt and pepper

2 Tbsp oil for frying


Preparation

Wash and peel the carrots, onions and 1/4 white cabbage.

Then carefully grate the potatoes, carrots, white cabbage and cheese.

Wash the kale leaves, remove the stalks and chop them finely.

Cut one of the onions into small pieces.

Put all the ingredients (except for the second onion!) in a large bowl and mix and knead thoroughly.

Form small balls out of the dough.

Peel the second onion, halve it and cut it into strips.

Heat the oil in a large pan and fry the onion in it.

Then remove the onion from the pan and fry the vegetable fritters one after the other in the hot pan on all sides.

Then cook the onions with the vegetable fritters in the oven at 250 °F (120 °C) upper and lower heat for about 20 minutes.

Then serve the vegetable pancakes with the fried onions and boiled potatoes or potato salad.

[Translated from here.]

Súkkulaði- og bananakaka

Chocolate banana cake

Ingredients

300 g brown sugar
2 eggs
150 g melted butter
50 ml rapeseed oil
300 g flour
1/2 tsp salt
1 tsp ground vanilla

3 Tbsp cocoa

1 ripe banana


Preparation

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

Mix the sugar and eggs until foamy.

Then pour in the melted butter and rapeseed oil and stir.

Add flour, salt and vanilla and mix the whole thing into a smooth dough.

Then divide the dough.

Mix approx. 2/3 of the dough with the cocoa.

Line a springform pan (approx. 22 cm) with baking paper and pour the dough mixed with cocoa powder into the pan and carefully smooth it out.

Puree the banana...

...and mix with the remaining dough, then carefully spread it on the first layer in the baking pan, being careful not to mix the two doughs together.

Bake in the preheated oven for about 25 minutes at 350 °F (180 °C) upper and lower heat...

...and then serve warm or cooled with whipped cream.

[Translated from here.]