Showing posts from June, 2006

Crumbed fish - Steiktur fiskur í raspi

This is an old family favourite. Some variation of this dish can be had in many roadside diners thay serve more than the traditional hamburgers, sandwiches and hot dogs. 2 kg fish (cod, haddock, sole, flounder or any other white fish) – skin and bones removed 3/4 cup breadcrumbs 1 egg or egg white a splash milk (optional) 250 g margarine/butter 1 tsp salt 1 tsp fish spice mix (use your favourite mix or substitute with Season-All) a dash of pepper 1/2 medium onion, sliced Break the egg and beat to break the yolk, add a splash of milk (if using) and mix well. Mix salt and spice with breadcrumbs. Cut the fish into pieces, across the fillet. Width of pieces can range from 2 1/2 to 5 cm (1-2 inches), depending on appetite. (Just make the pieces uniform in size.) Set up your workplace: First, a plate with the fish pieces, then a bowl with beaten egg, then a bowl with breadcrumbs, then the heated frying pan on the stove. Instructions: Melt half the margarine/butter (or use equ

Snake cake (rolled cake) - Slöngukaka

It's called a snake cake because the slices look like stylised coiled-up snakes. 4 eggs 150-200 g sugar 50 g flour 50 g potato starch or cornstarch Cream the eggs and sugar together. Add the flour and potato/corn starch, little by little. Prepare a temporary baking container by putting baking paper on a baking sheet and folding in the corners to make a shallow "box". Pour in the dough and smooth with a spatula. Bake at 250°C for about 10 minutes. Set the oven to heat from below. Test for doneness by gently pressing the top of the cake with your finger - if the cake feels firm and the fingerprint quickly disappears, the cake is done. When done, turn the cake over onto a sheet of baking paper sprinkled with sugar. Put baking paper and a roasting pan or cutting board on top of the cake while it cools, to keep it smooth and prevent it from hardening. Possible fillings: Chocolate butter cream : 50-73 g margarine or butter, soft 50 g brown sugar 1 egg yolk 2 tbs d