Icelandic cooking, recipes and food

Light and frothy cold puddings made with egg and thickened with gelatine are known as "frómas" in Icelandic and as "fromage" in Danish. Those who know their French will realise that this is the French word for cheese. How it underwent the change in meaning from French to Danish is not known. This recipe is in all likelihood originally Danish. This is a popular dessert in my family that my mother makes  for special occasions. With a bit of adjustment, it can be adapted to other kinds of flavours. For example, I adore the lemon version. Ingredients: 250 g sugar 5 eggs, whites and yolks separated 12 sheets of gelatine 2 cups double cream or whipping cream 2 small cans (8. oz.) pineapple rings in juice, cut into small chunks (retain 2-3 rings for decoration) Pineapple juice from the can juice from 1 lemon Method: In separate bowls, whip together the egg yolks and sugar until light and fluffy, whip the cream until it forms stiff peaks, and whip the egg w...

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 Chopped chives to garnish 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.

My mother invented this dish. It can be served as a cold main dish or as an entrée using small portions. Herring on rye: Slices of sweet, dark rye or pumpernickel bread Marinated herring (about one fillet for each slice of bread) Thin slices of sweet apple (about one medium Red Delicious for each 6 slices of bread) Sliced banana (about one medium banana for 2 slices of bread) Sliced hard-boiled egg (about one egg for each 2 slices of bread) Sauce: I am not going to give exact measurements for the sauce, as I never make it the same way twice: Mayonnaise (about 1 1/2 tbs for each slice of bread, more if you're a sauce fancier) Honey Mild or medium hot curry powder mix* Cream (optional, see instructions) Mix together mayonnaise and honey until well blended. The result should have a mild taste of honey. Add curry powder to taste. (If you need a recipe to follow, use one for gravlax sauce, leave out the mustard and replace the dill with curry powder). If sauce is thick, add some cream o...