Here are some traditional Icelandic recipes for you to try, kindly supplied by our friend, tour guide Bryndís Kristjánsdóttir, who is leading our Discover Iceland’s Modern Kitchen: Iceland for Food Lovers tour, departing on 22 August 2016.
- 3 cups flour
- 1 tsp baking powder
- 1-2 tbsp sugar
- 1 egg
- 1 tsp vanilla (paste or extract)
- ½ cup cold coffee
- 2 tbsp melted butter
Dry ingredients put in a big bowl. Milk added to make a fairly thick, but even paste – stir with a whisk. Add egg, vanilla and cold coffee. More milk until the batter is thin (consistency of a rather thin gravy). Melt butter on the crêpe pan. Stir into the mixture.
On a very hot crêpe pan, ladle batter on to the pan, at the same time move the pan in your hand so that the batter runs over it until it covers the pan. Let the surplus batter run back into the bowl. Put pan on heat and start to loosen the edges from the pan with a thin, flat spatula. Put the spatula under the whole pancake and flip it as soon as the bottom is baked (1-2 minutes). Bake the other side for about ½ minute.
Sprinkle each pancake with sugar and roll into a tight roll. Keeps covered in the fridge for a few days.
Pancakes with whipped cream or ice cream:
Pancakes are smeared thinly with your favorite jam, put whipped cream in the middle (1-2 tbsp), fold the pancake in half, and then again in half. Eat! Or put some fruit on the pancake, such as strawberries or blueberries, add whipped cream or vanilla ice cream. Fold and eat.
Happy Marriage cake
- 180g oatmeal
- 180g plain flour
- 100g sugar
- 200g butter
- 1 tsp baking soda
- a little bit of milk if the dough is dry
- rhubarb, strawberry or plum jam
- some like to add apples and sugar mixed with cinnamon, and some like to have half and half of sugar and syrup instead of just sugar
All dry ingredients mixed together in a bowl. Butter melted and added to the blend. If the dough feels too dry it is OK to add a little bit of milk, not too much as the dough should not be sticky, more like little pellets. Half the dough is pressed with the fingers to the bottom of a baking pan and spread with jam. Some add peeled apple slices, sprinkled with cinnamon-sugar mix. Then just dot the rest of the dough on top. Some sprinkle some cinnamon-sugar on top also. Bake in a 200°C hot oven for about 35 – 40 minutes.
Best to serve warm, if possible, and with whipped cream (can also be vanilla ice cream).
- 500g peeled shrimp or prawns (fresh or frozen)
- 250g mayonnaise
- 250g crème fraiche (or sour cream)
- 2-3 hard-boiled eggs
- 1 lemon
- chili powder or paprika (optional)
Defrost the shrimps if frozen, squeeze juice from 1 lemon over them. Mix mayo and cream, add about 1 tsp chili powder. Chop the eggs and add to the mix. Blend in the shrimps – leave some for decoration if serving in a bowl. Sprinkle the mix with a little bit of chili and then add the decoration shrimps. (Not needed if the salad is put on bread or crackers). Good to let the salad stand in the fridge for some time (at least 1 hour).
Serve with slices of baguette or crackers (or both). If served as finger food, then put about 1 tbsp on each piece. Looks nice to sprinkle with a little bit of chili.