Happy New Year!May the new year bring you good health, much happiness and great food!
Hand-cut leaf bread
Sunday, 1 January 2012
Saturday, 26 November 2011
Skyr brulée
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
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
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.
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