Icelandic cooking, recipes and food

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...

Here is the first of the modern skyr recipes. Note on the measurements: I have rounded all the ounces to the nearest whole number. It does not make any difference for the recipe. Mousse : 500 g / 18 oz. plain skyr 75 g / 3 oz. sugar 200 ml / 7 oz. cream 3 sheets gelatin 1 vanilla pod 50 ml / 2 oz. cream Split the vanilla pod lengthwise and scrape out the seeds. Reserve the seeds and discard the pod (or reserve for making something else). Soak the gelatin sheets in cold water for 5-10 minutes and lightly whip the large portion of cream. Mix together the skyr, sugar and vanilla seeds. Heat the small portion of cream, and cool slightly. Squeeze the water out of the gelatin and dissolve in the heated cream. Mix carefully into the skyr mixture and then fold in the whipped cream. Pour into small mousse forms or individual serving bowls and freeze. Serve with fresh fruit and fruit sauce. Here is a strawberry sauce that’s good with skyr mousse: 150 g / 5 oz. fresh strawberries 50 g / 2 oz. s...