Welcome to Icelandic Cooking, Recies and Food, formerly Jo's Icelandic Recipe Blog

For several years I ran a website, Jo’s Icelandic Cooking, a website dedicated to Icelandic recipes and food culture that was one of the first - of not the first - of its kind on the web that made Icelandic recipes available in English. I have not updated the site for a number of years, simply because the work involved was getting in the way of my studies.

During this time, I kept up a web forum where people could write in to ask advice and request recipes. Now I think it’s time I started posting recipes again. To begin with, I will post recipes from the website with the occasional new recipe thrown in. Questions regarding each recipe can be posted in Comments, and so can general requests, but they can also be posted on the forum. When all the recipes from the website are posted on the blog, I intend to close down the forum.

Comments are moderated, so when you post a comment, it will not appear under Comments until I have approved it. This is to prevent spamming.

Update, posted in January 2020: 
  • The original website went offline several years ago. I was sad to see it go, but the blog form suits the material better. 
  • The forum has been offline for a while as well, and while I kept the original text about it above, it no longer exists.

Popular posts from this blog

Hangikjöt - Icelandic smoked lamb (instructions)

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Still in keeping with the Þorri theme, here is a popular food that is a favourite main dish for Christmas and Sundays, as well as being an essential part of the Þorri buffet and a popular cold cut to top bread and flatbread . Slices of hangikjöt Hangikjöt is an old favourite of the Icelanders. For centuries, we have smoked, pickled, dried and otherwise preserved food, and hangikjöt is one of the most delicious of the smoked products.  Much like in olden times, hangikjöt is not an everyday food, except when used as a topping for bread, skonsur and flatbread . It may be eaten either hot or cold, and is traditionally served with cooked potatoes, white sauce, peas and pickled red cabbage. What follows is a description of the old method used for smoking lamb/mutton to make hangikjöt . Smoking food, general information: Smoking is an ancient food preservation method. The smoke dries the food and prevents it from spoiling quickly. Food that is to be smoked must be salted first.
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Harðfiskur – Icelandic hard (dried) fish

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Continuing with the Þorri theme, this is the single most popular food you will find on the Þorri buffet. It is a popular snack in Iceland, and some people love it so much that they will some with them when they go abroad on holiday. Harðfiskur, whole fillet Of the traditional Icelandic foods, harðfiskur and skyr are probably the two which most appeal to foreigners. I have received several e-mails from people asking how to make harðfiskur or where to buy it abroad, and so I decided it was time to give a description of how it's made. Many kinds of fish dry well, but traditionally it is mostly cod, haddock and ocean catfish (wolf-fish) that are dried. Flounder also makes excellent harðfiskur , and in some areas of Iceland people also dry arctic char.   Drying haddock, cod and flounder: Harðfiskur in ready-to-eat pieces Wash the fish and scrape off the slime, then gut the fish and remove the head. Haddock and cod can either be butterflied or filleted before drying. F
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Iceland Moss Soup - Fjallagrasamjólk

This is a very healthy, nourishing soup. Iceland moss ( Cetraria islandica ) is very versatile. In spite of the name, it isn't a moss at all, but a lichen. It's used in cosmetics (especially creams and ointments), medicines and nutritional supplements (it is an excellent remedy for coughs and digestive problems), and as food. In the past it was also used for colouring wool. Iceland moss also grows in other northern countries, but as it is very sensitive to pollution, it is not much harvested. It tastes very bitter when used in teas and infusions, but cooking it in milk, like in this recipe, removes most of the bitterness. This soup is very nourishing and tasty. It is up to you if you choose to actually eat the moss or just use it as a flavouring (it gets a bit slimy when cooked). I sometimes get this at my grandmother's. She also makes a cough syrup with Iceland moss, which tastes extremely bitter in spite of it being saturated with sugar, but it is the best cough remedy I
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