Jo's Icelandic Recipes

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Quick, easy and not necessarily Icelandic

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including sauces
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Welcome to my family recipe book and cooking page.  

Copyright notice: All the recipe text on this site is copyrighted by me. I have put a great deal of work into writing down and translating these recipes. If you want to post some of my recipes on your website or print them in your newsletter/recipe book, you have my permission to do so. If you use my text unaltered, please state clearly where you got it from. Please note that this does not give you permission to take whole pages off my site, and neither does it mean that you can post the recipes as your own work. That is called stealing and is punishable by law.

And now on to more pleasant matters: 

New in February 2004:
New Page: Quick and Easy recipes: Baked cheese on bread
Mayonnaise

Special recipes and information:
How to make hangikj÷t
How har­fiskur (dried fish) is made
How to prepare "rotten" (fermented) shark
How to make skyr

 The recipes you will find here are traditional Icelandic recipes that have been passed on from generation to generation, newer recipes that are special to me because of the memories attached to them, old ones I have improved on, or new ones I have invented. Some are only marginally Icelandic, but as they represent what we like to eat in my family, I've included them anyway. 

There is not a whole lot of food that can be called specifically Icelandic. Most of the recipes we use in Iceland have been adapted from other cuisines, most noticeably from the Danish, but also the French, Italian and American, to name just a few. And in recent years, immigrants and Icelanders who've lived in foreign countries have brought all kinds of influences into our food culture: Chinese, Indian, Thai, Mexican, etc.

Modern Icelandic cuisine is based on local ingredients, specifically lamb and seafood, but often with some exotic additions and influences. In many homes the hearty food of the past, like the heavy steaks with cream sauce and caramelized potatoes, is being pushed out in favour of pasta and fresh vegetables. So you see that there is quite a lot that can be presented as Icelandic food, even if it was originally invented by some other nation.... 

I will add new recipes whenever I have the time.

I have stopped answering e-mails due to the volume of spam I have been receiving. If you have questions about Icelandic food and cooking, you can visit my Icelandic food and cooking forum. Registration is not necessary - you can post as a guest.
The site has had hits since March 20th, 1999
Disclaimer: I take no responsibility for the accuracy of the recipes presented here. Most of them I use myself, but some, like the descriptions of how to make fermented shark and how to make hangikj÷t, I have not tested, and can therefore not vouch for their accuracy.