Icelandic cooking, recipes and food

I mentioned this dish in my post about the bread casserole , but was unable to find the recipe at the time. Well, here it is: White (French) bread in slices, enough to cover the bottom of the casserole dish 400 g mayonnaise 1 tub sour cream (about 180 g, but a little more or less will not hurt the dish) 1 can Campbell’s condensed mushroom soup 1 small can asparagus Grated cheese, e.g. Mozzarella or a mixture of Mozzarella and Gouda 1 1/2 small can mushrooms (I recommend using lightly sautéed fresh mushrooms instead) 10 slices of ham, cut into squares (for a vegetarian version leave out and just use more mushrooms) Remove the crusts from the bread and cut into cubes. Cover the bottom of a greased casserole dish with the bread cubes. Mix together mayonnaise, sour cream and the soup. Add the asparagus. Pour the mixture over the bread and top with mushrooms and ham and sprinkle the cheese over the top. Bake at 200°C for about 20 minutes, or until the cheese is bubbly and gold

I have used the English name for this dish, but the dish itself is a logical invention that could have happened any place where potatoes and mutton are eaten. I occasionally make it to use up leftover Sunday roast. 250 g leftover meat (for this to be a real shepherd’s pie, it should be mutton. If it’s beef, the dish is called Cottage Pie ) 25 g butter, margarine or other cooking fat 2 tbs flour 250-300 ml meat broth or gravy Some left-over mashed potatoes In case you don’t have left-over mashed potatoes: 750 g cooked potatoes 100-200 ml milk 25 g butter or margarine Salt and pepper 1 finely chopped onion Breadcrumbs Cheese, grated Make the mashed potatoes, using this method but the above ingredients. Add the onion when the mash is ready to eat. It is also good to add one beaten egg or two beaten egg whites into the mash (I never do this, but it probably makes a better crust). The meat can be either boiled or roasted, but this does not suit smoked meats. Grease an o

150 g butter or margarine, at room temperature 150 g flour 150 g cooked potatoes Rhubarb jam Some almonds, flaked Pearl sugar Peel and mash the potatoes until completely smooth. Knead together with the butter and flour. Roll out to a thickness of about 3 mm. Cut into strips of about 15 cm wide. Spread rhubarb jam down the center of each strip, fold in the edges so that about 2 cm strip of jam is showing between them. Brush with milk and sprinkle with flaked almonds and pearl sugar.

This is a recipe developed my myself and my mother. Serves 4 as a starter or 2 as a main dish. 1/2 fillet of cold cooked fish, e.g. cod or haddock (but salmon and trout work as well), cut into small pieces 3-4 cold cooked potatoes, cut into small pieces 1/2 onion or red onion, finely chopped Mayonnaise to taste Pepper Garlic powder Mix together the mayonnaise and spices and add the rest, blending well. Serve on sweet, dark rye bread. Note: I also like to add 1/2 a finely chopped red bell pepper to this spread.