Hit: Icelandic Recipes sample(at last)
Georgia Richards
patient while I said rude things to my computer when I tried to find this=
material during the summer. I also lost the addresses of those who asked=
for a personal reply so if any of you know of someone who might want this=
please let me know. After experiencing several unspeakable computer=
problems I thought that I had lost all the Icelandic recipes I received=
last spring from all you wonderful people. Saving to a floppy disk is not=
always the perfect backup. I found some of the hard copies I made for the=
student. This is just a sample, in case those of you who have been waiting=
so patiently need just a sample also. I have more including a booklet of=
Icelandic Recipes that some wonderful person sent to me, so if you need=
something more specific let me know and I'll see if it is among the=
survivors. I shall put the hard copies in a nice safe steel filing=
cabinet.
Our student used this recipe. I received many different versions of=
these thin pancakes that are eaten with jam and or whipped cream. This is=
just one of them. Some had no baking powder or baking soda, some were for=
a smaller volume of batter, some have cinnamon and/or vanilla; some used=
coffee, sour cream or buttermilk for part of the liquid.=20
Ponnukokur
3 cups flour
2 teaspoons baking powder
=BD teaspoon baking soda
2 eggs
2 oz melted butter
2 teaspoons vanilla extract
Enough milk to make a thin batter (several cups) and have some more ready=
because it gets thick standing
Mix the dry ingredients and then mix in the wet ones. Start with one=
cup of milk and add until the batter is thin. Melt the butter before=
adding it to the batter. Heat and grease a small griddle or frying pan. =
Put about 1/3 cup of batter in the frying pan and tilt the pan to spread it=
into a thin pancake. Cook until bubbled on top and brown on the bottom then=
turn to brown the top. Sprinkle with sugar as they are finished and stack=
them up and keep them warm until they are all cooked. These are eaten with=
jam and whipped cream. "Then you smear a thin layer of jam over half the=
pancake, (blueberry jam is good), put one tablespoon of whipped cream in=
the center, fold it first in half and then into quarters and squeeze gently=
to even out the cream before biting."
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White Fish
Take any frozen white fish fillet (Icelanders use Ysa, pronounced ESA)=
but halibut, cod, etc will be fine. Cut it into bite sized pieces. Let it=
thaw while you prepare the other ingredients.
Chop an onion and saut=E9 in a little oil in a large skillet. Add 1 teaspoon=
mild curry powder to the onion and stir it in. Add sliced bananas to onion=
and stir gently. Add fish pieces placing them among the banana pieces. =
Cover the skillet and let cook until the fish is done, about 8 minutes. =
You can also do the same sort of thing using bacon and or apples in place=
of bananas. Serve on or with rice.
-------------------------------------------------------------------
Fried Partar or Laufa Baud
4 eggs
=BC teaspoon salt
Flour
3 teaspoons sugar
3 teaspoons milk
1 teaspoon vanilla
Beat eggs and sugar. Add salt, milk and vanilla. Mix in enough flour to=
make a soft dough, roll out thin on a floured board and cut into squares. =
Cut into center of each square with a knife. Fry like doughnuts in a deep=
fryer at 350 degrees F.
------------------------------------------
Bessatadir=20
Place 2 cups cooked rice on the bottom of a casserole dish. Add 1 package=
or 1 pound haddock cut in small pieces. Add 1 pound or 1 package frozen=
baby shrimp. Add 1 can or 1 coup fresh mushrooms. Mix the sauce 2=
tablespoons sour cream, 2 =BD cups cream, 2 teaspoons curry powder and whip=
it together (it is thin) pour sauce over other ingredients. Top with soft=
mild cheese, mozzarella will do. Bake 20 min at 375.
--------------------------------------------------------
Skyr
2 quarts milk
1 quart cultured buttermilk
2 teaspoons sugar or to taste
Combine the milk and buttermilk and heat slowly until lukewarm. Then set=
aside for 24 hours. Put colander lined with cloth (dishtowel or other=
finely woven fabric) over a bowl, pour the milk through it and leave to=
drain overnight. Discard whey, and blend the curds in a blender until=
smooth. Add sugar to taste. If the skyr is too thick, add a little cream=
while blending. Serve like pudding, with cream and sugar.
Georgia Richards
Library Media Specialist
Walker Elementary School
Ashland, Or=20
(home)gar...@mind.net
(school)georgia....@ashland.k12.0r.us=20
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