Icelandic Receipies
Icelandic Cooking
Yfirlit
Icelandic cooking:
In the olden days Icelanders always used left over fish and potatos to make this dish and some probably still do it today.
500 gr. haddock or cod
400 gr. potatoes
30 gr. margarine, butter or olive oil
3 tablespoons flour
1 onion
3 - 4 decilitre milk
salt and pepper
Remove all skin and bones from the fish. Boil the potatoes and the fish. Peel the potatoes and cut them to small pieces. Cut the onion to small pieces.
Melt the butter/margarine/olive oil in a saucepan and roast the onion until it becomes tender. Stir the flour into this and make a sauce by adding the milk gradually and stiring. Add the fish and the potatoes and spice by using salt and pepper. Make the stew simmer for 5 minutes while stiring.
This dish should be served hot and usually with rye bread and butter. In Iceland the pepperbox is usually on the dining table and people put some on top of their serving.
In Iceland this dish is often served on Sundays or other holidays when the extended family gets together.
1 leg of lamb
8 whole cloves
salt
pepper
Wash the leg under running water and pat dry with a cloth. Cut small crosses on the leg and put the whole cloves inside. Rub pepper and salt well into the meat. Rub the bottom of your dripping pan with butter or margarine and also put a few dots of either on top of the roast. Put the leg in hot oven (250°C) and roast for 15 - 20 minutes. Pour water into the ovenpan and use when making the gravy. Lower the heat to 150 - 200°C and roast for additional hour or so, depending on the size of the leg. When ready remove the whole cloves. Spoon the stock over the meat occasionally.
A leg of a lamb is either served whole or in slices with sugar browned potatoes, peas, rhubarb or other jam, boiled red cabbage, fresh salat and of course the gravy.
stock from the dripping pan
2 tablespoons flour
gravy browning
salt
cream (optional)
Skim most of the fat from the stock in the dripping pan. Pour the stock into a saucepan and bring to boil. Mix flour and cold water in a bowl or a cup and stir until smooth paste. Add to the stock to thicken it. Add a little bit of cream, it improves the flavor. Simmer for 5 - 10 minutes while stiring. At the end add salt to taste and add gravy browning, if needed.
Icelandic baking:
Ponnukokur - Pancakes
3 decilitre flour
1/2 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
2 eggs
25 gr. margarine
1/4 teaspoon vanilla essence
4 - 5 decilitre milk
Sift together all the solids in a big bowl. Add half of the milk and stir well until no clots. Melt the margarine on the skillet and allow it to cool slightly. Then add eggs, margarine and vanilla essence into the bowl. At last add the rest of the milk.
Bake on both sides, paperthin, on an Icelandic pancake pan or a round skillet with a thick bottom. Spread with jam and one tablespoon of whipped cream and fold into triangles. Another way is to sprinkle sugar over the pancake and roll it up. Serve with afternoon coffee or as a desert.
Hjonabandssaela - Wedded Bliss
2 cups oatmeal
2 cups flour
1 cup sugar
1 cup brown sugar
2 cups coconut flour
2 teaspoons baking soda
Mix all above together in a big bowl with your hands. Add this:
250 grams margarine (soft)
2 eggs
Continue to mix well. Put the dough into a baking tin and save some for the topping. Spread with red jam (rhubarb or strawberry) and crumble the rest over the cake.
Bake for 30 - 40 minutes at 200 °C. Put a fork in the cake to check if it is ready.
