Monday, October 9, 2017

Kartöflu-rjómaterta

Potato cream cake

When I came across this recipe for a potato cream cake, I just couldn't resist, it just sounded too exciting! Even though I couldn't really imagine the taste of this mixture.

The finished cake tastes really delicious and “even like real cake,” says my husband. My one son ate three pieces of it straight away, although he is usually rather picky - a real compliment for this cake!

Ingredients

250 g peeled potatoes
5 eggs
1/2 organic lemon
30 g chopped almonds
250 g brown sugar
currant jelly
250 ml whipping cream

Preparation

Cook the peeled potatoes in boiling water.

Then let it cool down well...

...and grate it finely.

Separate the eggs.

Mix the egg yolk with the grated potatoes.

Grate the lemon peel and then squeeze the lemon.

Thoroughly mix the lemon zest and juice with the chopped almonds and sugar into the potato mixture.

Beat the egg white until stiff and carefully fold it into the remaining dough.

Spread the dough evenly into two springform pans (24 cm) lined with baking paper...

...and bake at 350 °F (180 °C) upper and lower heat for about 20 minutes.

Take the cake bases out of the oven, let them cool slightly and carefully remove them from the mold (careful, the base is relatively brittle!).

Whip the cream until stiff.

Spread the first layer with the jam...

put the second floor on...

...and cover everything with the whipped cream.

Then let the finished cake soak in the fridge for at least 2 hours.

When serving, you can decorate the individual pieces with fresh currants to taste.

Bon appetit!

[Translated from here.]

Súkkulaðimússa

Chocolate mousse

Here is another very simple, uncomplicated recipe for a Skyr dessert that can be prepared wonderfully. It also tastes very tasty - slightly tart and beautifully fruity. However, I don't really think it's "child compatible", at least not when I think about my children.

Ingredients for 2 people

53 0g Vanilla Skyr
50 ml milk
50 g sugar
1 Tbsp grated orange peel
50 g cocoa powder

Preparation

Place all ingredients in a blender and chop and mix thoroughly.

Then divide the cream into two dessert glasses or similar and place in the refrigerator for at least 1 hour.

Serve well chilled.

[Translated from here.]

Saturday, October 7, 2017

Blómkáls- og spergilkálssúpa

Cauliflower and broccoli soup

Especially now in autumn I love lots of soup dishes...

Ingredients for 4 persons

1 head of cauliflower
1 stalk of broccoli
3 liters of water
2 Tbsp coarse sea salt
2 Tbsp butter
1 pinch of coarse sea salt
1 pinch of black pepper
200 g whipping cream

Preparation

Wash, clean and cut the cauliflower and broccoli into medium-sized pieces. Also wash, peel and cut the two carrots into appropriate pieces.

Put the water in a nice large pot, add the salt and bring the whole thing to the boil.

Add the chopped vegetables and cook for about 5 to 10 minutes, depending on the size of the pieces, until everything is cooked through but still somewhat crunchy.

Then "fish" the vegetables out of the cooking water and puree them very thoroughly in portions with butter and a ladle of the water in the blender.

Then put the vegetable puree in a second pot, place it on the stove over low heat and add the cooking water in portions until the desired consistency is reached.

Season with salt and pepper...

...carefully fold in the whipping cream...

...and then serve the soup straight away.

This soup gets an extra kick if you add a little licorice salt on top at the end. Oh yes, I love licorice salt!

[Translated from here.]

Tuesday, September 26, 2017

Hjónabandssæla með hnetusúkkulaðimauk

Marital bliss with nut chocolate cream

I recently came across this variant for Icelandic crumble cake, Hjónabandssæla (= marital happiness), in which "hnetusúkkulaðimauk", or "nut-chocolate cream", was used instead of the classic rhubarb jam. Oh yes - of course I had to try it out!

I happily made the Hnetusúkkulaðimauk myself - but of course you can also use a purchased product.

Ingredients

300 g flour
100 g brown sugar
2 tsp baking soda
1 pinch of salt
100 g margarine
1 egg

200 g nut chocolate cream

Preparation

In a large bowl, mix the flour with the sugar, baking powder and salt.

Then briefly knead the margarine into the dough, then add the egg and knead everything into crumbles.

Then put 2/3 of the streusel mixture into a springform pan (24 cm) lined with baking paper and press down carefully.

Spread the nut-chocolate cream over the cake base,...

...sprinkle with the remaining sprinkles...

...and then bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 30 minutes. Then turn off the oven and leave the cake in the hot oven for about 10 minutes.

Then take the cake out of the oven and let it cool thoroughly. Cut into thin pieces and serve.

[Translated from here.]

Hnetusúkkulaðimauk

Nut and chocolate cream

I recently came across a recipe for Hjónabandssæla ("married happiness"), the typical Icelandic crumble cake, which simply uses nut-chocolate cream instead of the classic rhubarb jam. I love these mixtures of classic recipes with weird/modern additions!

And because I just didn't want to buy plain Nutella and didn't have any "Nice" on hand, i.e. the Icelandic version of Nutella from Sirius, I quickly decided to make the nut and chocolate cream myself.

Ingredients

200 g hazelnuts
50 g milk chocolate
150 g dark chocolate
3 Tbsp oil
75 g powdered sugar
1 pinch of ground vanilla

Preparation

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

Spread the hazelnuts on a tray lined with baking paper and roast in the oven for about 10 minutes.