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Iceland (Icelandic Recipes)


World Cuisine Recipes

   The traditional cuisine of Iceland is based around fish, lamb and dairy products. However, the modern Icelandic diet is very diverse and includes cuisines from all over the world and spices (traditionally lacking) are becoming an ever more important component of the diet.
A Special Occasion Cake (Vínarterta)
Cake Layers:
1 cup butter
1 1/2 cups fine granulated sugar
2 large eggs
2 tablespoons cream
4 cups flour (approx.)
1 teaspoon baking powder
1 dessert spoon almond extract
2 teaspoons ground cardamom seed
1 lb. prunes, boiled and stoned and put through the food chopper
1 cup sugar
2 tablespoons cinnamon
1/2 cup water that prunes were boiled in
Cooking Instructions:
Bring filling to a boil and add 1 teaspoon of vanilla. Keep warm for spreading on cakes. Cream butter, add sugar gradually and eggs one at a time. Sift dry ingredients and work into first mixture. Add flavouring and cream. Knead in all the flour (don't knead very much) and divide into 6 equal parts. Roll each part on wax paper to fit the outside bottom of a (9 inch diameter) round baking tin. Transfer to the outside bottom of the tin, trim off excess dough and bake to a light golden brown at 375 degrees (about 10 minutes). Watch carefully as the edges can burn easily. Remove each cake layer from tin and cool before layering together with prune filling. Total cake height should be about 2 1/2 - 3 inches. Place a book on the cake for awhile to help compress it. When cool, wrap in plastic and let stand in the fridge or in a cool room for 2-3 days to cure. As a finishing touch, some people ice the cake with an almond/vanilla flavoured butter icing prior to cutting and serving. Most enjoy it plain or with a dolop of whipped cream.
Icelandic Brown Bread
Makes 4 loaves
1 cup brown sugar
1 cup Molasses (Black Strap)
1/3 cup Shortening
2 tsp. Salt
2 cups boiling water
2 cups water
1 cup Powdered Milk
1 cup Wheat Germ
9 cups Whole Wheat Flour
Cooking Instructions:
Pour 2 cups boiling water over Brown sugar, Molasses, Shortening and salt. Stir to melt Shortening. Add 2 cups cooler water (to make lukewarm). Stir in Powdered Milk, Wheat germ, 2-1/2 cups of the flour and beat. Add Yeast and beat well. Add the remainder of flour gradually. Let rise in warm place till well risen (approx. 30-45 minutes.) Divide into four loaves and put in pans. Let rise 30 minutes. Set oven to 400 degrees. Put loaves in oven and turn oven down to 325-350 degrees. Bake 1 hour.
Icelandic Black Bread

1 cup all purpose white flour
1 cup whole wheat flour
1 cup rye flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dark corn syrup
1 cup dairy sour cream
1 cup buttermilk
Cooking Instructions:
Heat oven to 250 F. Mix all ingredients together thoroughly, pour into a greased loaf pan (I like a long narrow one) and bake for about three hours. Remove bread from pan and cool on wire rack. Wrap tightly when cool.
Icelandic Pancakes (Pönnukökur)

1/3 cup sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. baking soda
1 tsp. baking powder
1 1/2 cups flour
2 eggs
1/2 tsp. vanilla
2~3 drops of almond extract
1/2 cup sour cream
2 cups milk
1/8 lb. melted butter
Cooking Instructions:
Sift and mix together all the dry ingredients in a bowl. In a separate mixing bowl, blend eggs, milk, buttter, sour cream, vanilla and almond extract. Continue blending and gradually add the dry ingredients until a smooth thin batter is achieved. It is advisable to let the batter stand for 20-30 minutes before using. Use a flat stove crêpe pan to make the thin pancakes. A special pan and spatula are available from Iceland. They definitely produce the best results. Pre-season your crepe pan. When pouring the batter onto the hot pan, angle and rotate the pan with your wrist to help the batter flow thinly and quickly over the surface. Return pan to the stove as soon as possible so as not to loose the heat. Using the tip of a long crêpe spatula, separate the outer thin edge of the crêpe from the pan almost immediately to prevent burning. Cook for a minute or until your crêpe is a light golden brown on the underside. Flip the crêpe over on the pan for about 10 seconds and then flip it onto a plate where you can stack the crêpes as they are cooked. Sprinkle the pönnukökur with mixture of sugar and cinnamon and roll up tightly. Alternatively they can be spread with whipped cream and jam or fruit and then folded in quarters.
Icerlandic Torte (Vinarterta)

1 c. butter
1 c. sugar
2 eggs
4 c. flour
2 tsp. baking powder
1/4 c. milk
1 tsp. vanilla extract
Prune Filling:
2 lbs. dried prunes, cooked, cooled & 1/2 liquid reserved
1 c. sugar
1/2 tsp. cardamom seeds, ground
1/4 tsp. salt
1 tsp. vanilla extract
Cooking Instructions:
Prune filling: Cream butter and sugar. Add eggs; beat well. Sift dry ingredients. Add to creamed mixture. Add milk and vanilla. Chill dough for easy rolling and cutting. Divide into 5 parts. Roll each part in circle; place on bottom of round layer cake pan. Trim edges. Bake at 350 degrees for 15 to 20 minutes or until lightly browned. Cool layers. Place Prune Filling between layers. Cover and store for 1 day before slicing. Slice as fruit cake is sliced. Put prunes through meat grinder. Mix with remaining ingredients except vanilla. Cook until thick. Add vanilla; cool. May be prepared ahead of time and refrigerated.
Blueberry Pudding
Servings: 10
4 c. diced tart apples
2 c. sugar
1 1/2 c. butter
4 c. blueberries
2 c. coarse Zwieback crumbs
1 tsp. cinnamon
1/2 tsp. salt
1/2 pt. heavy cream, whipped
Cooking Instructions:
Cook apples and sugar in 4 tablespoons water until soft and transparent. Melt butter and use a little to coat large casserole. Make layers, 3 of crumbs, 2 of other ingredients. Pour over top remaining butter and apple juice. Bake in 375 degree oven for 30 minutes. Cool and chill. Serve cold covered with whipped cream.
Icilandic Haddock

3 tbsp. butter
1/4 c. flour
Salt and pepper
1/4 tsp. nutmeg
1 1/2 c. milk
3/4 c. grated cheddar
2 1/2 lb. haddock
1/4 c. sherry
Cooking Instructions:
Melt butter in pan and stir in flour and spices until smooth. Gradually stir in milk. Cook until smooth and thick. Add the cheese, stir until melted. Place haddock in greased baking dish. Sprinkle with salt and pepper. Pour sauce over haddock. Add the sherry and sprinkle with paprika. Bake at 325 degrees for 45 minutes.
Icelandic Rifle Potatoes

5 lb. white potatoes
1/2 lb. butter
1/3 c. sugar
Cooking Instructions:
Potatoes may be used with or without skins. Boil potatoes until firm (not soft). Cool, by running under cold water. Cut into eights. Melt butter in fry pan. Add sugar and caramelize mixture until sugar is golden brown. Add potatoes. Coat all sides and continue cooking until golden.
Icelandic Roast Leg of Lamb

1 (5 lb.) leg of lamb
1 tbsp. salt
1 tbsp. pepper
2 med. onions, sliced
2 med. carrots, sliced
1 c. hot bouillon
1 1/2 c. hot coffee
1/2 c. heavy cream
2 tsp. sugar
Cooking Instructions:
Set oven at 450 degrees. Rub salt and pepper into meat. Place meat on rack in a roasting pan and roast 30 minutes. Pour off fat and reduce oven heat to 350 degrees. Place onions and carrots into pan. Combine bouillon, coffee, cream, and sugar and pour over meat. (The coffee gives and excellent color to the meat and a subtle taste to the gravy.) Continue roasting for 1 to 1 1/2 hours. Baste frequently. Transfer lamb to warm serving platter and keep hot. Strain gravy and press vegetables through a sieve or puree in blender. Garnish with parsley and broiled tomatoes. Serve with browned potatoes and a green vegetable. Serve sauce separately.
Haddock Deviled Crab Cakes

1 lb. Iceland haddock
1 raw egg
1 sm. onion, chopped
1/2 green pepper, cut up
Parsley, black pepper and seafood seasoning, optional
1/2 stick butter
1 can cream of celery soup
1 1/2 sticks celery, cut up
5 tbsp. cracker meal
2 hard-boiled eggs, diced
5 slices bread, crumbled
1 tbsp. Worcestershire sauce
Cooking Instructions:
Thaw fish, boil 10-15 minutes. Drain and put on paper towels. Fry onion, green pepper, celery in butter. Put rest of ingredients in bowl, add onions, pepper, celery and fish mix. Form into round or oblong cakes. Put on plate in refrigerator for few hours. Fry in Crisco. Averages 12-13 cakes. Can be frozen if you don't want to use all of them right away.
Saute of Cod

2 tbsp. butter
1 shallot, chopped
1 (8 to 10 oz.) bar of Icelandic cod
1/2 tsp. dill
1/4 tsp. white pepper
Cooking Instructions:
Heat butter in skillet. Saute shallots lightly to release flavor. Add cod to pan, sprinkle with dill and pepper. Cook about 4 minutes on each side until fish is flaky but very moist.

World Cuisine Recipes


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