Kókosdraumur

Coconut-dream

Today we had pretty unpleasant rainy weather. So we stayed home, my husband worked and I curled up and read. And then mixed together this coconut dream. The original recipe comes from a tattered recipe booklet from 2003 that I actually bought for 25 kroner (the equivalent of about 16 cents) at a second-hand shop in Reykjavík.


Ingredients for 4 servings

500 g vanilla skyr
3 Tbsp brown sugar
120 g coconut flakes
80 g grated dark chocolate
250 ml whipping cream


Preparation

Roast the coconut flakes in a pan and then let them cool.

In a large bowl, mix the skyr with the sugar.

Stir in the toasted coconut flakes and grated chocolate (put some chocolate and coconut flakes aside for decoration).

Whip the cream until stiff and fold in carefully.

Then pour the cream into a bowl, dessert bowls, glasses or something similar and chill in the refrigerator for at least 2 hours.

Then serve the dessert well chilled.

[Translated from here.]

Kartöflur með ídýfu

Potatoes with dip

At the moment in our new house in Iceland we only have everyday cooking, in Icelandic “ hversdagsmatur ”. Yesterday we had potatoes with Skyr cream cheese dip, with curry powder and pear pieces, really delicious!


Ingredients for 2 servings

500 g potatoes
200 ml pure Skyr
2 pears
1/2 tsp curry powder
1 pinch of salt and pepper
200 g cottage cheese


Preparation

Wash the potatoes, peel if necessary and cook.

Meanwhile prepare the dip:

Wash, peel, quarter the pears and remove the core in the middle.

Then puree the skyr with the pear pieces, cream cheese, curry powder, salt and pepper in the blender.
(Alternatively, you can only stir in the cream cheese after pureeing if you don't want the dip to be quite as runny.)

Peel the cooked potatoes and serve with the Skyr pear dip.

[Translated from here.]

Stenglusalat

Macaroni salad

The recipe for this pasta salad comes from my beloved old Icelandic cookbook, which I discovered at the flea market in Reykjavík. I found the idea of ​​"pasta salad with horseradish cream" unusual and exciting - and ultimately extremely tasty. I'll definitely make this salad more often!

Ingredients

125 g macaroni
125 g whipping cream
80 g horseradish
1 tsp sugar
1 pinch of coarse sea salt
1/2 tsp vinegar
1 Tbsp parsley

Salt and pepper to taste


Preparation

Cook the macaroni in salted water until soft, drain the water and cut the pasta into pieces approx. 1.5 cm long.

Whip the cream until stiff and mix with the sugar, salt and vinegar.

Peel the horseradish and grate it very thoroughly.

Then mix the whipped cream with the grated horseradish and then add it to a large bowl with the noodles.

Wash, pick and chop the parsley...

...and then mix with the pasta and horseradish cream.

Then season with salt and pepper to taste.

We had the pasta salad as a side dish with the fried meat.

[Translated from here.]

Grænertusúpa

Pea soup

This is the first real meal I've cooked in our new house - solid, nice everyday food, a thickened soup with carrots and frozen peas. The original recipe from the 1940s was for canned peas, but I like frozen peas Simply preferable and with a freezer compartment it also fits perfectly with today's storage.


Ingredients

1 Tbsp butter
1 Tbsp flour
1000 ml hot meat broth
200 g frozen peas
250 g carrots
1 handful of parsley
1 tsp sugar
1 tsp coarse sea salt
1 pinch of black pepper


Preparation

Melt the butter in a large pot.

Add the flour and stir.

Pour in the hot meat broth in portions, stirring constantly.

Bring to the boil briefly, then reduce the heat.

Wash, peel and cut the carrots into thin slices.

Then add the carrots and frozen peas to the broth...

...and simmer over medium heat for about 10 minutes until the carrots are soft.

Wash, pick and chop the parsley.

Then add the parsley to the soup and season with salt, pepper and sugar to taste.

Then serve the soup with toasted white bread.

[Translated from here.]

Rauðaldinsúpa

Tomato soup

Before I (hopefully!) go back to Iceland in four days, I'm still busy harvesting in my garden here. I have more red tomatoes hanging on my bushes every day, so I looked through my beloved old Icelandic cookbook for recipes with tomatoes - and first tried this tomato soup here (I only made a small portion, though).

Nowadays, tomato in Icelandic means " tómatur ", so you can quickly find your way around. Tomatoes used to be called “ rauðaldin ,” which literally means “red fruit.”


Ingredients for 4 servings

1kg tomatoes
1 onion
1 liter of water
2 Tbsp butter
4 Tbsp flour
2 l meat broth
4 Tbsp port wine or 2 Tbsp vinegar
2 tsp coarse sea salt
1/2 tsp pepper


Preparation

Wash the tomatoes and cut them into small pieces.

Peel and dice the onion.

Then put the tomato and onion pieces in a large pot with 1 liter of water...

...and let it simmer slowly until everything is a nice, soft porridge.

Melt the butter in a second pot.

Add the flour and whisk with the melted butter.

Then pour in the meat broth in portions, stirring constantly.

Now press the cooked tomatoes through a sieve...

...and add to the butter-flour-meat broth in the second pot.

Let the mixture simmer again for about 10 minutes.

Then season with port wine or vinegar as well as salt and pepper.

The soup is then served with toasted white bread.

[Translated from here.]

Sumarleg sítrónukaka

Summery lemon cake

I think this is a nice soft cake that really tastes like summer! The cake was also well received by my children. They just couldn't agree - grated lemon peel on the frosting, yes or no? But the majority was for yes!

Ingredients

250 g soft butter
260 g brown sugar
4 eggs
380 g flour
1 tsp baking soda
1/2 tsp salt
1 pinch of ground vanilla
100 ml pure Skyr
1 organic lemon
140 g powdered sugar


Preparation

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

Mix the butter and sugar until fluffy.

Add the eggs one at a time, stirring constantly.

Mix in the flour, baking soda and salt.

Wash the lemon thoroughly and cut it in half.

Now add the skyr, the ground vanilla, the juice of half a lemon and some grated lemon peel.

Oops - I almost forgot the ground vanilla!

Place in a well-greased Bundt cake tin (approx. 23 cm).

...and bake in a preheated oven at 350 °F (180 °C) for about 90 to 100 minutes until the cake is well baked (test with a toothpick!).

Take the cake out of the oven, let it cool thoroughly and then turn it out.

Mix the powdered sugar with the juice of the other half lemon juice and then pour the nice thick mixture onto the cake.

Sprinkle grated lemon peel over the icing for decoration and let everything set well.

[Translated from here.]