Ages ago I promised to find a recipe for skyr brulée – well I finally found one!
The recipe comes from a chef: Steinar Þór Þorfinnsson of the restaurant Einar Ben.
I haven’t tested it, but here goes:
Skyr- and white chocolate crème brulée with blueberry schnapps
Skyr-crème brulée:
100 g cream
100 g pure skyr
40 g egg yolk
40 g sugar
80 g white chocolate
The juice of 1/2 lime
1 vanilla pod
Saturday, 26 November 2011
Monday, 5 September 2011
Rowanberry jelly
European rowans (Sorbus aucupari, sometimes called European mountain ash) grow well in the Icelandic climate and are common garden trees. In the autumn after the first frost and thaw you can see thrushes feasting on the berries and getting quite drunk on the fermented juice.
Humans also eat rowan berries, especially in jams and jellies (raw berries will cause indigestion, so don't let the lovely
Humans also eat rowan berries, especially in jams and jellies (raw berries will cause indigestion, so don't let the lovely
Thursday, 1 September 2011
Sourdough rye bread
This bread relies on fermentation for both rising and sweetness. I have not tested this recipe.
2 kg. rye flour
1 litre of water or a 1:1 mixture of water and whey
1 tsp salt
Put the rye flour into a large bowl. Warm the water and add the salt and then add the water to the rye flour and mix well together. Turn out onto a floured table and knead until smooth and free of cracks. Rub a little bit
2 kg. rye flour
1 litre of water or a 1:1 mixture of water and whey
1 tsp salt
Put the rye flour into a large bowl. Warm the water and add the salt and then add the water to the rye flour and mix well together. Turn out onto a floured table and knead until smooth and free of cracks. Rub a little bit
Monday, 29 August 2011
Stone bramble jelly
Stone bramble berries have a somewhat bitter flavour that goes well with lamb and all kinds of game, for example reindeer and wild goose.
I can usually only get a very small amount of them, but I often mix them with redcurrants to get a very nice, beautifully red jelly.
Pick stone bramble berries. It takes a considerable amount of berries to get a good amount of juice, but I can't tell you
I can usually only get a very small amount of them, but I often mix them with redcurrants to get a very nice, beautifully red jelly.
Pick stone bramble berries. It takes a considerable amount of berries to get a good amount of juice, but I can't tell you
Thursday, 16 June 2011
Holiday notice
I am going on holiday on Friday and will be back on the 24th. Until then I will not able to reply to any e-mails or comments, but send them in anyway and I will look at them when I get back.
Monday, 6 June 2011
Rhubarb drink
This is somehting I plan to try when the rhubarb is sufficiently grown for harvesting:
1 kg rhubarb stalks
1,8 ltr water
450 ml sugar
Juice of one big lemon
Cut the rhubarb into small pieces and cook in the water for 15 minutes. Don’t stir it. Strain and throw away the rhubarb pulp.
Add the sugar and lemon juice to the rhubarb juice and bring to the boil. Cool and bottle. Keep refrigerated.
1 kg rhubarb stalks
1,8 ltr water
450 ml sugar
Juice of one big lemon
Cut the rhubarb into small pieces and cook in the water for 15 minutes. Don’t stir it. Strain and throw away the rhubarb pulp.
Add the sugar and lemon juice to the rhubarb juice and bring to the boil. Cool and bottle. Keep refrigerated.
Monday, 30 May 2011
Stewed angelica
Angelica (Angelica archangelica) is the most highly regarded medicinal plant growing in Iceland, considered more potent than even yarrow (Achillea millefolium) and Iceland moss (Cetraria islandica). It has been used to fight infections (bacterial, fungal and viral), as a local anaesthetic, to strengthen the immune system and as an aid to digestion and recent research has show it to be effective
Wednesday, 25 May 2011
Fried fish Orly
I have had several requests for this dish, so I decided to post the recipe. Apparently it was a favourite with American servicemen stationed at Keflavik airport and some of them still remember it fondly.
I'd be the first to admit that this isn't a specifically Icelandic dish, but you can buy it in many diners and restaurants all over the country.
Fried fish Orly with cocktail sauce and salad
I'd be the first to admit that this isn't a specifically Icelandic dish, but you can buy it in many diners and restaurants all over the country.
Fried fish Orly with cocktail sauce and salad
Sunday, 8 May 2011
I've added photos to several recipes
Here's a list, if you want to take a look.
Most of the photos can be viewed in a larger size by clicking on them.
Baking-powder bread
Cold bread casserole
Colostrum pudding
Devil‘s cake (buttercream icing variation)
Dried fish
Fish and seafood in Iceland (fermented skate, anglerfish), also added a load of links
Gravlax
Ham and egg sandwich loaf (4 variations)
Icelandic pancakes (cream pancake)
Most of the photos can be viewed in a larger size by clicking on them.
Baking-powder bread
Cold bread casserole
Colostrum pudding
Devil‘s cake (buttercream icing variation)
Dried fish
Fish and seafood in Iceland (fermented skate, anglerfish), also added a load of links
Gravlax
Ham and egg sandwich loaf (4 variations)
Icelandic pancakes (cream pancake)
Monday, 25 April 2011
CLOTHES
Wednesday, 20 April 2011
Pineapple pudding - Ananasfrómas
A decorated pineapple fromage
Light and frothy cold puddings made with egg and thickened with gelatine are known as "frómas" in Icelandic and as "fromage" in Danish. Those who know their French will realise that this is the French word for "cheese". How it underwent the change in meaning from French to Danish is not known.
This recipe is in all likelihood originally Danish. This is a
Wednesday, 13 April 2011
Date cake with caramel sauce - Döðluterta með karamellusósu
My friends call this cake "that heavenly date cake with the caramel sauce". It is apparently an old recipe, but someone must have rediscovered it recently, because it has been served a lot at birthday parties and ladies' handicrafts clubs lately.
I haven't got a clue where the recipe originally came from, but in Iceland it's known either as döðluterta með karamellusósu, which simply describes
I haven't got a clue where the recipe originally came from, but in Iceland it's known either as döðluterta með karamellusósu, which simply describes
Wednesday, 6 April 2011
Danish pastries, part 3: Long Danish
Now its time for the "long Danish" I mentioned in the previous post. You will need the dough, prepared as in the previous post, but rolled out into strips, about 15 cm wide and slightly shorter than the cookie sheet you will bake them on. The thickness of the dough should be about 5 mm.
You will also need:
Almond paste (recipe in the first post) and thick jam, e.g. strawberry or raspberry OR
You will also need:
Almond paste (recipe in the first post) and thick jam, e.g. strawberry or raspberry OR
Monday, 4 April 2011
Wednesday, 30 March 2011
Danish pastries, part 2: Spandauers
The most popular types of Vínarbrauð in Iceland are the "lengja", which you could simply call a "long Danish", and the type known in Scandinavia as "Spandauer", which is a one-portion squarish Danish with custard or jam centre. In Iceland, depending on where you come from, you either call them "sérbökuð vínarbrauð" (individually baked Viennese pastries), Dönsk vínarbrauð (Danish) or "Umslög" (
Wednesday, 23 March 2011
Danish pastries, part 1: The basics
I got my first request for Vínarbrauð several years ago, but somehow I never got round to posting a recipe until now. I am posting this in three parts.
The pastries known to most of the rest of the world as Danish pastries are called by a name that means "Viennese Bread" in the Nordic countries. In Icelandic it's Vínarbrauð. The story says that Danish bakers learned to make a type of leavened
The pastries known to most of the rest of the world as Danish pastries are called by a name that means "Viennese Bread" in the Nordic countries. In Icelandic it's Vínarbrauð. The story says that Danish bakers learned to make a type of leavened
Wednesday, 16 March 2011
To Rosemary
My reply to your e-mail bounced, so I'm posting my reply here in the hope that you will visit the blog again and see it:
Hello Rosemary,
I hear from time to time from people who have been stationed in Keflavik or who have accompanied their spouses there, and it's always interesting to see what foods they miss (usually the fish and the hot dogs, but also miscellaneous other stuff).
As it
Wednesday, 9 February 2011
Brúnkaka/brúnterta II - the brown sugar version
This is a big recipe, enough for 6 cookie sheets. You can use it to make 1 1/2 cake or a six-layer cake. It is hard to make it smaller and still retain the correct thickness of the dough.
Ingredients:
11/2 kg flour
900 g brown sugar
6 tsp baking soda
9 tsp ground cloves
10 tsp ground cinnamon
8 tsp ginger
900 g butter or margarine
6-7 eggs
Buttercream:
600 g butter, softened
900 g icing sugar
2
Ingredients:
11/2 kg flour
900 g brown sugar
6 tsp baking soda
9 tsp ground cloves
10 tsp ground cinnamon
8 tsp ginger
900 g butter or margarine
6-7 eggs
Buttercream:
600 g butter, softened
900 g icing sugar
2
Wednesday, 2 February 2011
FOOD
Aqui encontrarás actividades relacionadas coa comida e poderás practicar sobre gustos : "Do you like...?" , "I like..." , "I don't like.."
VOCABULARY
-Learn to say the food names in English with this video:
more food vocabulary :
GAMES
-Go to UNIT 5 : Do you like pizza?STORIES
SONGS and RHYMES
-"I am a pizza" song
"Mom's pie" song
VIDEOS
-Here you have the trailer of the movie "Cloudy with a chance of meatballs":
-"Food fight" video :
THINGS to DO
-if you want to cook:
How To Make Toffee Apples
IN ENGLAND
-Lear about food in England:
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