- and Grandma loves it !!
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- and Grandma loves it !!
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I had a real hard time to choose which of the 200 recipes in the book to put in here. One day I
decided on a few of those, the very next day I of course find some other recipes I think you will find
more interesting and so on and on, I am always changing my mind - the recipes are ALL just wonderful
:-) - and also there is very often more than several version of each recipe. The book also includes a
lot of interesting information on old Icelandic food traditions.
Recipes: Vinarterta, there are 6 recipes so I had to choose with closed eyes ! Brúnt Brauð also called Brown Bread, there are 5 recipes of this bread, which says in this book has always been unquestionably known as an 'Icelandic' bread. Plokkfiskur, an old traditional Icelandic meal which I remember from my childhood. There are more versions in the book. Fiskisúpa, (Fish Soup), this delicious fish soup has a long tradition in Iceland. Sunnudagssteikin, a roast leg or saddle of a lamb has a long tradition as a Sunday meal by Icelanders. Kæfa, a traditional Icelandic meat spread for sandwiches. Usually made from the least interesting (and cheapest) pieces of the lamb. Really tasty and keeps well in a freezer. Skyr. The seafaring Vikings brought this ancient dish with them when they settled in Iceland. Skyr is a smooth curd with a creamy texture and is classified as a cheese. The traditional way to eat skyr is with milk or cream and a little sugar - or even with a huge heap of brown sugar, like my husband does. |
| Vinerterta No.1 |
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250 g (1+1/4 cups) 250 g (1+1/4 cups) 5 250 g (1+1/4 cups) 2 tsp |
butter sugar eggs flour baking powder jam preserve or purée |
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The egg yolks and sugar are beaten until they are thick and white. The butter is melted,
froth removed (clarified) and stirred until it is cold and then added to the egg and sugar
mixture, with the flour and baking powder added; lastly the well beaten egg whites are
folded in. An alternate method for mixing the cake would be to first mix together the sugar
and the butter, then the flour and baking powder and lastly the beaten egg whites.
From the dough you bake 4-5 layers in well greased pans until light brown in a medium
to hot oven. When the layers are cold, the preserves or purée is put in between the layers
and set aside with "létt farg" (something not too heavy on top to press it down) until the next
day before serving.
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| Johanna Wilson's Brúnt Brauð |
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2 cups 2 tbsp 2 tbsp 1 cup 1+1/2 cups 1/2 cup 1 tbsp 3/4 cup 1 cup 6 cups 6 cups |
lukewarm water sugar dry yeast (quick rise) white flour lukewarm water soft margarine salt molasses brown sugar whole wheat flour white flour |
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| Plokkfiskur |
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4 tbsp 4 tbsp 2 cups by taste 1/2 cup 1/4 cup 1-2 1+1/2 cups |
butter flour milk salt, pepper diced celery diced onion potatoes, boiled and cubed (optional) flaked cooked fish |
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Fiskisúpa (Fish Soup)
Original quantities followed by conversions in 1/4 amounts: |
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5 kg, 2 3/4 lb. 6 litres, 6-7 cups 6 tsp., 1 1/2 tsp. 300g, 1/2 cup 12-15, 3 275g, 1/3 cup about 3 tbsp, 1 tbsp 250g, 3 oz. (1/2 cup) |
halibut water salt flour bay leaves sugar vinegar prunes |
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The halibut is cleaned and cut into rather large pieces, put into the water as well as the salt and
vinegar. When this boils, remove the froth and then the pot is removed from the heat and kept in a
warm place (on the stove) for 20-30 minutes.
The pieces are removed, salt sprinkled over them and kept warm. Strain the stock and add the bay leaves and the prunes which were previously washed. The flour is mixed with cold water and when the soup has boiled for 10 minutes, the flour mixture is stirred in bit by bit. When it comes to a boil, cook for another 10 minutes. Then the sugar and additional vinegar if needed.
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Sunnudagssteikin - Ofnbakað Lambalæri (Roast leg of Lamb) Ofnbakaður Lambahryggur (Roast Saddle of Lamb) |
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Gravy: In any roast pour off all but 1/4 cup of fat for every 1/4 cup flour used, cool a little and add flour, 1/2 tsp.salt, 1/4 tsp.pepper. Add 2 cups boiling water or vegetable water slowly, stirring constantly. Boil 3 minutes.
Currant Jelly Sauce:
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| Kæfa |
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5 + 1/2 lb. 1 3/4 tsp. 4 tbsp. 3/4 tsp. |
meat onion allspice salt white pepper water |
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The meat is washed and cut up and put into cold water with the salt, this then is boiled together
until it is possible to remove the bones. The excess fat is skimmed from the surface of the liquid
and allowed to cool. Then the meat is put through the meat grinder. The bones are put back in the
pot as soon as the meat has been removed. While the meat is put through the grinder, the bones are
brought to a boil in the stock and allowed to cook (simmer) until the stock begins to thicken, then
removed. The salt and chopped onion is added, followed by the excess fat and spices. When the
excess fat is melted, the meat is stirred in until it is well cooked. The Kæfa is put into clean
containers and patted down well in them. After 2-3 days melted pork fat or suitable fat is poured
over to seal. When cool, it is good to sprinkle salt on the top. Keep in a dry cool place.
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| Skyr |
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Frá 7.febrúar
From february 7th 2003