Update on the photos, and changelog

I have finally found some time to start updating the blog.

How? I decided to institute one social media lite day per week. This means I take at most five minutes twice on that day to check my social media, to see if I have any messages that need answering, and strictly no browsing. It‘s amazing how much time I suddenly have to do other things.

What I am doing is saving the photos I use on the blog to Google Photos, so they will be visible again. It‘s going to be a slow process, as I never got round to saving all my food photos in one folder, so I have to go through my considerable collection of photographs to find them.
I am also planning to check all the links and update or remove the ones that are outdated or dead and to go over the text of all the recipes to fix the formatting, update them and alter as necessary and correct any errors I might find. 
I may also add some photos to recipes that don‘t have any.
Don‘t worry, I am not going to add four pages of chatter to each entry to m…


As you may have noticed, Photobucket is holding some of my photos hostage. The "ransom" is not tremendously high, but instead of paying it, I think I shall consider this a hint to spruce up the blog a bit as I move my photo hosting over to Google Photo Albums.

I don't have a tremendous amount of time available for this, so the photos will come back online gradually as I work my way back through the blog and update the posts.

Simple remoulade recipe

I was given this recipe by a friend, but haven't personally tested it, so I'm not making any guarantees as to originality or similarity to Gunnars remúlaði.

100 grams mayonnaise
50 grams sour cream
3-4 tbs. sweet relish (she uses the Heinz brand)
dash of mustard
dash of curry powder

Stir together well and adjust spices.

Serve with fried fish or hot dogs.

Split pea soup with salt lamb - Saltkjöt og baunir

Today is Shrove Tuesday. This day is called Sprengidagur (Bursting Day) in Iceland. This is the last day before Lent, and during the time when Icelanders still observed the fast, it was the last day on which meat could be eaten until Easter. The origins of the Icelandic name for this day are uncertain, but today it is generally taken to mean "eating until you feel like you're bursting". Split pea soup and salted mutton has been the traditional meal for this day since the 19th century.

2 l water 500 g lamb meat or mutton, preferably salt cured, or salt pork if lamb/mutton is not available200 g yellow split peas 1 tsp salt500 g potatoes 1 onion500 g carrots and rutabagas 3-4 slices smoked bacon (optional) – I use a lot more
Soak the peas for time indicated on packaging. Bring water to the boil. Cut onion into chunks and add to the water with the meat and peas, and cook for about 1 hour. If you are using bacon, cook with the rest for the last 1/2 hour. Potatoes, rutabagas …

Skyr vs. traditional skyr

Roasted lobster (ofnbakaður humar)

Mention lobster and the image conjured up in most people's minds tends to be of an American lobster. Looks yummy, doesn't it?

However, when Icelanders speak of lobster, they tend to mean leturhumar or langoustine (Nephrops norvegicus), a smaller cousin of the American lobster that is found in the north Atlantic ocean and parts of the Mediterranean. The westernmost part of its range is around Iceland and it is found as far north as northern Norway and as far south as Portugal. (Here is a distribution map).

Also known as Norway lobster, Dublin Bay prawn or scampi, it is a delicious crustacean with many fans. It can be used in many different kinds of dishes, but the most popular uses in Iceland are in soup and roasted, grilled or fried. Often the same langoustines will provide material for two dishes, with most of the flesh being fried/grilled/roasted and the shells being used to make soup stock. This is decidedly not a traditional food - Icelanders of old would at best have u…


I've added photos to two recipes:Fried fish Orly andCocktail Sauce
I am also working on a new recipe post.