Showing posts from August, 2006

Colostrum pudding (broddur) – Ábrystir

This is a lovely pudding, rich and thick with the texture similar to crème caramel. It makes me think of spring, as it's the time when the cows calve and colostrum is readily available if one knows an obliging farmer. Colostrum is not sold in supermarkets, but you can sometimes find it at the Reykjavík flea market's food section. Raw colostrum 1 litre cow's colostrum (milk from the first or second milking after calving) Whole milk, as needed 1-2 tsp salt Mixing the colostrum with milk is an art one has to learn, but the rule of thumb is that if it's from the first milking, then it should be thinned 1:1, but if it's from the second milking, then it should be thinned with two parts colostrum to one part milk. To make sure you're getting the mix right, do a test batch and cook it to see how it comes out. Cooked colostrum When you're sure of the mix, stir together the milk and colostrum, dissolve the salt in a little warm water and add to the mix.

How to cook a whale

I have received a request from someone who wants to know how to cook whale. The recipes are presented here for the curiosity value, as whale is only available in a few countries. I haven't tasted whale since I was in my teens, and I don't expect many of my readers will ever get the chance to try it. The recipes are therefore untested by me. Beef or a good, tender piece of horse-steak can be substituted for whale, in which case you can leave out the beating. Recipe nr 1: 3/4 to 1 kilo whale meat (or beef/horse) 50 g butter, tallow or lard 2-3 onions Salt and pepper Laurel leaf (optional) 600-700 ml water Sauce colouring (caramel) 50 g flour 200 ml milk Clean the meat: some say it's enough to slice off about a centimetre off each side of the piece, others recommend soaking in milk overnight. This is only to ensure there will be no oily taste to the meat, but if it has been properly handled in the first place, it will not taste oily. Cut into steaks and beat with a meat ma


When I went to sixth-form college (the school stage between elementary school and university) I lived in a dormitory and ate all my meals in the school cafeteria. Whenever the cook had amassed enough leftover meat, we would be served "biximatur", a medley of fried meat leftovers with potatoes and onions. This can be quite good, or it can be a disaster. Serves 5. 250 g cooked meat, mixed or not. Can be anything: beef, mutton, pork, horse, sausage, turkey, chicken or game. 500 gr. cooked potatoes 1 large onion 100 gr. margarine or butter, or substitute with cooking oil 1 tsp salt dash pepper Cut the meat and potatoes into small cubes. Peel and slice the onions. Fry the onion slices in the margarine on a frying pan until they take on a golden colour. Add the meat and potatoes and fry until heated through and starting to brown. Season with salt and pepper. Serve with fried egg and ketchup (optional), and a fresh salad. Recipe taken from Helga Sigurðardóttir's "Ma

Baked fish loaf - Fiskrönd

This recipe uses the same basic fish dough that is given in the recipe for fish balls . Press 400 gr. fish dough into a loaf pan (fill the pan no more that 3/4). Cover with aluminium foil to avoid burning. Pour boiling water into a roasting pan (or use a Bain Marie) and add the loaf pan with the fish dough. Cook in this waterbath in a 180°C oven for 40-50 minutes, making sure that the roasting pan is always at least half full. When ready, remove from the loaf pan. Serve upside down, decorated with sliced lemon, cooked shrimp, tomatoes and salad leaves. Serve with white sauce, melted butter, caper sauce, shrimp sauce, asparagus sauce, or sauce Hollandaise.