Sveppa byggottó

Mushroom and pearl barley risotto under quarantine conditions

At the moment I'm sitting in entry quarantine in our Iceland house. So I can't shop here, so I live on the permanent supplies we had here in the house (pearly barley, rice, pasta, oat flakes, ...) and I also brought some "dry food" like milk powder, semolina, crispbread, canned sausage, etc. with me (my suitcase was sufficiently full, I think this was the first time that I had to repack because otherwise I would have had excess luggage).

In any case, my menu for the days is somewhat manageable and the third semolina porridge in the morning already looks sad on me... But a little something is still possible, and so on Sunday I cooked myself a real Sunday dinner from "on-board supplies" - wow, that's pretty good Not after quarantine food out of the suitcase! was my husband's comment.

Normally I would have used cheese, but I don't have any cheese here, so I also used milk powder, mixed with less water than usual, which actually tastes like a good cheese substitute and added the right flavor to the meal.

Ingredients for 1 serving

20 g dried mushrooms
50 g barley pearls
150ml water
1 pinch of salt
1 Tbsp oil
1 Tbsp milk powder
2 Tbsp warm water
Salt, pepper and thyme

Preparation

Soak the dried mushrooms in cold water for about an hour according to the package instructions.

Cook the barley pearls in salted water for about 30 minutes.

Drain the mushrooms and fry them in a pan with a little oil.

Mix the milk powder with the warm water...

...and add to the barley and then simmer for about 10 minutes until the barley has finally absorbed all the liquid

Add the mushrooms.

Season with salt, pepper, thyme and parsley to taste, stir vigorously and then serve.

I had prepared a pack of falafel as a side dish, so that I had a really tasty lunch here even under quarantine conditions.

[Translated from here.]

Kaffisúkkulaði

Coffee chocolate

For us, everyday life is pretty topsy-turvy at the moment, so every now and then I just feel like having a strong coffee with a lot of chocolate in it and a whip of cream on the side before we move on again.

Ingredients for 4 servings

100 g dark chocolate
500 ml water

500 ml strong coffee
whipped cream as needed


Preparation

Break the chocolate into pieces.

In a saucepan, slowly heat the chocolate pieces and water, stirring constantly, until a nice, uniform mixture is formed.

Then pour half of the hot coffee into each glass or mug.

Pour in the liquid chocolate mixture.

Decorate with whipped cream, maybe sprinkle a little coffee spice and serve straight away.

[Translated from here.]

Grænt byggsalat

Green barley pearl salad

The recipe here also comes from Móðir Jörð (" Mother Earth ") from the Vallanes organic farm - and I think the crisp green color alone puts me in a really good mood. Oh yes - I love it when my food brings color into my life!


Ingredients for 4 servings

200 g cooked rolled barley
2 cucumbers
1 red onion
100 g fresh spinach
1 bunch of parsley
1 Tbsp oil
50 ml apple juice
2 Tbsp mustard
1/2 tsp coarse sea salt
1 pinch of black pepper


Preparation

Cook the barley in half a liter of water for about 40 minutes, drain the remaining water if necessary and allow the barley to cool thoroughly.

Peel the cucumbers and cut them into small cubes.

Also peel the onion and cut it into small pieces.

Wash the spinach and parsley, put them in the blender together with the rapeseed oil, apple juice and mustard and puree them.

Put everything in a large bowl, season with salt and pepper and mix thoroughly.

Then serve.

[Translated from here.]

Lambakjöt í sveppasósu

Lamb in mushroom sauce

I love Icelandic lamb! This recipe here for lamb in mushroom sauce is beautifully simple and straightforward, but I could have been fooled! The sauce was also very tasty and pleasantly spicy with plenty of curry powder. Only my offspring complained and preferred to eat the lamb without the sauce...


Ingredients for 4 servings

800 g lamb fillet
1 pinch of salt and pepper
2 Tbsp oil
2 Tbsp butter
400 g mushrooms
4 tomatoes
400 ml cream
1 tsp curry powder
1/2 tsp basil


Preparation

Cut the meat into slices approx. 2 cm thick and season with salt and pepper.

Heat the oil in a pan.

Then brown the meat well on both sides over high heat.

Then remove the meat from the pan, place it on a plate and cover with aluminum foil to keep it warm.

Now reduce the heat on the stove and let the butter melt in the pan.

Wash, clean and chop the mushrooms...

...and fry it in the pan.

Also wash and clean the tomatoes and cut them into small pieces and fry them for a few more minutes.

Pour in the cream and mix with the curry powder.

Let the sauce simmer over low heat for about 10 minutes until it thickens slightly. Then season with the basil and salt and pepper.

Then add the fried meat to the sauce and simmer for about 3 minutes.

Then serve the lamb in mushroom sauce with potatoes, rice, pearl barley or another side dish to taste.

[Translated from here.]

Appelsínuís (II)

Orange Ice Cream

I had already posted a recipe for orange ice cream , but now I found another recipe reprinted from an old recipe collection that I really wanted to try (at least something similar). Oh, I used honey skyr instead of vanilla skyr to “round off” the taste a little more.

Ingredients

2 egg yolks
180 g brown sugar
400 ml whipping cream
250 g vanilla skyr
1.5 kg juice oranges
1 lemon


Preparation

In a large bowl, mix the sugar with the egg yolks until fluffy.

Whip the cream until stiff...

...and mix together with the Skyr with the sugar and egg yolk mixture.

Squeeze the oranges and lemon thoroughly...

...add the juice to the remaining ingredients and mix thoroughly.

Then pour the ice cream mixture into a suitable mold and let it freeze in the freezer for at least 6 - 8 hours, stirring occasionally. Alternatively, you can also put the ice cream mixture in the ice cream maker. (I actually recommend making it in an ice cream maker.)

Then serve the ice cream slightly thawed.

[Translated from here.]

Hrásalat með skyri

Coleslaw with Skyr

Normally coleslaw, American coleslaw, is quite rich with mayonnaise and cream. This Icelandic version of Hrásalat is prepared with Skyr instead of mayonnaise and cream - so it's high in protein, low in fat and low in calories. However, it is important to let the salad sit for a long time so that it tastes good.


Ingredients

1/2 head white cabbage
1 bunch of spring onions
1 bunch of dill

250 g pure Skyr
1 Tbsp balsamic vinegar
1 Tbsp lemon juice
1 tsp mustard
1 tsp coarse sea salt
1 pinch of ground pepper


Preparation

In a large bowl, mix the skyr with the vinegar, lemon juice, mustard, sea salt and pepper.

Carefully cut the white cabbage into very, very thin strips.

Clean the spring onion and cut into thin rings.

Wash the dill and chop it finely.

Add the cabbage, onions and dill to the bowl,...

... mix thoroughly with the dressing and leave to infuse in the refrigerator for at least 6 hours (preferably overnight).

We had the coleslaw here in the evening as a side dish for the grill.

[Translated from here.]

Steikt epli

Fried apples

Here's a recipe for a nice, quick dessert. I used older apples for the recipe that weren't organic, so I peeled the apples, halved them and then cut them into pieces instead of using nice apple rings with peel. But it worked that way too!


Ingredients for 4 persons

4 tart organic apples
2 Tbsp butter
3 Tbsp brown sugar
1 tsp cinnamon
1 pinch of nutmeg
3 Tbsp water


Preparation

Wash the apples, remove the core and cut into rings (alternatively, peel, core and chop like I did).

Melt the butter in a cast iron skillet over medium heat.

Now add the apple rings, sugar, cinnamon, nutmeg and water.

Let the whole thing cook for about 20 minutes until the apple slices have become nice and soft and the rest is nice and sticky and thick.

Then serve the warm apple rings with cold vanilla skyr - perhaps dust the vanilla skyr with a small pinch of cinnamon for the look.

[Translated from here.]