Iceland (Europe) -21 November 2021

Iceland is located in the continent of Europe. It has the Arctic Ocean to the north, Norwegian Sea and Norway to the east, the United Kingdom and Ireland to the far southeast, the Atlantic Ocean to the south, and Greenland to the west and northwest.

The capital is Reykjavik.

The official language is Icelandic.

The climate is subarctic. The climate is also influenced by two air (polar and tropical) and ocean currents (Gulf Stream and East Greenland Current). Temperatures generally are 40F-51, with snow falls about 100 days per year, and gale winds in the winter.

The staples are fresh fish, sheep, beef, potatoes, onions, flour, milk, curry, turnips, carrots, cauliflower, cabbage, barley and so much more (https://guidetoiceland.is/history-culture/food-in-iceland).

https://www.britannica.com/place/Iceland

KJÖTSÚPA (Traditional Icelandic Lamp Soup) (https://adamantkitchen.com/icelandic-lamb-soup-kjotsupa/):

  • 2 to 2-1/2 lbs. Mutton or Lamb (shoulder or neck), bone-in, cut into rough pieces
  • 1 large rutabaga (Swede), chopped
  • 4 large carrots, chopped
  • 6 waxy potatoes, chopped
  • 1 onion, chopped
  • Salt and pepper to taste
  1. Place meat in a large soup pot, such as a 6-quart dutch oven, and cover with cool water.
  2. Slowly bring the meat and water to a boil and then reduce the heat to very low.
  3. Simmer the meat for about an hour, until it’s very tender. Skim away any surface scum (if necessary).
  4. Add the chopped vegetables and simmer until they are tender, about 20 more minutes.
  5. Serve Kjötsúpa hot.
Here is how the Kjötsúpa turned out. It was really good. I was not sure how it would turn out, but made enough to have for a couple of days.

DÖKKT RÚGBRAUƊ (Icelandic Dark Rye Bread) (https://www.saveur.com/article/recipes/icelandic-dark-rye-bread/):

  • Unsalted butter, for greasing and serving
  • 3 C dark rye flour
  • 1-1/2 C whole wheat flour
  • 4 tsp baking powder
  • 2 tsp kosher salt
  • 1 tsp baking soda
  • 2 C buttermilk
  • 1 C golden syrup
  1. Heat oven to 200F.
  2. Grease 2 loaf pans with butter.
  3. Whisk flours, baking powder, salt, and baking soda in a bowl.
  4. Stir in buttermilk and syrup to form a smooth dough.
  5. Pour dough into prepared pans and cover with aluminum foil.
  6. Bake until cooked through, about 8 hours.
  7. Let cool slightly and unmold.
  8. Serve with butter, if you like.
I made four small loaves and I am so glad I did. This Dökkt Rúgbraud is really good!!!

DJÖFLATERA (Devils’ Cake) (http://icecook.blogspot.com/2006/07/djflaterta-devils-or-demons-cake.html):

  • 1-3/4 C flour (or almond flour)
  • 1-1/2 C sugar
  • 1 tsp salt
  • 2/3 C milk
  • 1 tsp baking soda
  • 2 eggs
  • ½ C dark cocoa * (or more, if you prefer your cake really dark and chocolatey. Proper Devil’s cake should be almost black in color).
  • 3 TBSP margarine / butter (soft)
  • 1 tsp vanilla sugar (essence)
  1. ix together the dry ingredients.
  2. Add milk and mix well.
  3. Add eggs, soft margarine/butter and vanilla sugar (essence) and mix well.
  4. Pour into two cake pans.
  5. Bake at 347F until firm (usually 25-30 minutes).
  6. Remove gently from pans and cool.
  7. When cold, spread one half with rhubarb jam (leave it out if you don’t have any), and spread cocoa icing over the jam.
  8. Put the other half on top and cover with icing.

Englakrem (Angel’s Crème Icing):

  • 1 C sugar
  • 1/3 C water
  • 2 egg whites
  1. Boil water and sugar together until a clear syrup forms.
  2. Cook slightly. Be careful not to burn.
  3. Whip the egg whites until they are stiff and form peaks.
  4. Continue whipping and pour the warm syrup very slowly into the egg whites.
  5. Continue whipping until mixture is cold.
  6. This crème should be quite stiff.

Spread on the cake and decorate with chocolate shavings.

Here is how the Djöflatera turned out. I could not find rhubarb jam anywhere, so used strawberry jam instead. It was really good. I will look for rhubarb jam and make this again!!

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