Showing posts from September, 2011

Rowanberry jelly

European rowans ( Sorbus aucupari , sometimes called European mountain ash) grow well in the Icelandic climate and are common garden trees. In the autumn after the first frost and thaw you can see thrushes feasting on the berries and getting quite drunk on the fermented juice. Humans also eat rowan berries, especially in jams and jellies (raw berries will cause indigestion, so don't let the lovely colour tempt you to try them uncooked). The slightly bitter flavour makes rowan preserves an excellent match with strong cheeses and game, such as wild goose and reindeer, and it's also good with lamb. If I can get enough rowan berries from a non-polluted source I plan to try making this jelly: 2 litres rowan berries with stalks 500 gr apples with skins (Jonagold is recommended as being flavourful and rich in pectin) 750 ml water 900 ml sugar for every 1 litre of juice Pick the berries and freeze them overnight. This removes the worst of the bitter flavour of the berries

Sourdough rye bread

This bread relies on fermentation for both rising and sweetness. I have not tested this recipe. 2 kg. rye flour 1 litre of water or a 1:1 mixture of water and whey 1 tsp salt Put the rye flour into a large bowl. Warm the water and add the salt and then add the water to the rye flour and mix well together. Turn out onto a floured table and knead until smooth and free of cracks. Rub a little bit of cooking oil on your hands and form the dough into a loaf. Put the loaf into a well-oiled container - Icelanders often use tins, but a cooking pot or a casserole dish may be used as well. It has to fit inside another, larger container. The dough must not fill the container as it will rise (the genius who wrote the recipe book unfortunately does not say by how much). Put a damp cloth on top of the container and leave to rise in a warm spot overnight. When the dough has risen, put baking paper on top of it and then close the baking container (with a lid, or if that‘s not available, with a