Changes to the blog
So far I have mostly written about traditional Icelandic food, most of which is still being cooked and served in Icelandic homes. But the food many of the younger generations like best can also be called Icelandic, even if it includes such obvious new imports as passion fruit, Parmesan cheese or prosciutto. Therefore I am going to change tack and start including more modern Icelandic recipes here. To separate the traditional food from the modern, I have labelled all the traditional recipes as such.
Some of the food I have labelled “traditional” is really rather new, like cocktail sauce, rice pudding and hot chocolate, but I have labelled it as traditional by dint of its either being so lastingly popular that it has been proven not to be a fad and therefore likely to continue lasting, or because it or its use is unique to Iceland. Do keep in mind when searching for recipes that “traditional” may have as little as a 20 year history behind it.
A number of the recipes may look familiar to foreign visitors, which simply indicates that Iceland is not a closed country and we like to try foreign recipes as much as the next nation.