Ingredients

Yield: 4 servings

1 1/3 c Milk
1/4 c Rice
1/4 ts Salt
1 tb Butter
1/4 c Sugar
1 ts Blanched, chopped almonds
2 tb Sugar
2/3 c Whipping cream (or up to -1 cup
1/4 c Berry jam

Directions

Heat milk. Add washed rice. Cook until rice is soft, about 1/2 hour. Add salt, butter, almonds and sugar. Cool. Beat cream stiff and add the 2 T sugar. Fold into the rice mixture. Serve in a glass bowl. Make a depression in center and fill with fruit or berry jam.

Ingredients

Yield: 6 breads

1 lb Cooked potatoes
1/2 lb Rye flour

Directions

Peel and mash potatoes. When cool, knead rye flour into them. How much rye flour you have to add depends on how soft the potatoes are, but knead until the dough does not stick to your hands. With your hands make round balls, about the size of a tennis ball, flatten with a rolling pin until fairly thin, and prick with a fork. Bake on both sides on a hot cast-iron pan, using low flame. Pile up and cover with a damp cloth to keep soft. Serve warm or cold with butter and cheese and cold cuts. Makes 6 or more round flat breads.

Yield: 4 servings

Ingredients

4 Fillets of salted or spiced
-herring (saltsild or
-kryddsild)
2 dl Sour cream or skyr
1 tb Vinegar
1 tb Sugar
2 tb Chopped chives

Directions

Desalt or drain the herring filets, depending on which kind you are using.

Cut them across into fairly thin slices.

Beat the sour cream or skyr and season it with the vinegar and sugar (of which you may use more or less according to taste). Add the chopped chives.

Arrange the herring slices in a dish, so they are not touching each other.

Pour the sour crem mixture over them and wait for 3-4 hours before serving the dish. It can be used as part of a cold buffet, or served as a main dish with hot boiled potatoes.

Ingredients

Yield: 6 servings

1 1/2 lb Halibut, cleaned weight
1 1/2 l Water
2 tb Vinegar
2 ts Salt
2 Bay leaves
60 g Melted butter
60 g Flour
20 Prunes (or:
3 Sticks rhubarb
Juice of 1/2 lemon
1 Egg, with 1 t sugar stirred
-into it

Directions

Cut the halibut up into suitable pieces. Bring the water, with the vinegar, salt and bay leaves, to the boil. Add the fish and remove scum when the water comes back the the boil. Continue simmering the fish until the flesh is “loosened from the bones”. Then strain most of the broth into a second cooking pot, leaving just enough with the fish to keep it hot.

Bring the broth in the second pot to a gentle boil. Meanwhile, stir the flour into the melted butter and add it, little by little, to the broth, stirring continuously. Let the broth simmer for another 5 to 10 minutes.

The prunes should have been soaked in water for a while and then heated almost to boiling point, with the addition of some slivers of lemon peel (subsequently discarded). If rhubarb, a common food in Iceland, is used instead, it should first be cut into sections of about 3 cm and cooked in a very small quantity of water, with just a little sugar, until just tender.

Add the hot prunes or rhubarb, with their juices, to the broth. Pour in the lemon juice. After a minute or two, remove the pot from the fire and stir in the egg. Serve the soup at once, accompanied by the pieces of fish and a dish of potatoes garnished with chopped parsley.

Ingredients
Yield: 8 servings

PASTRY
2 c Flour
1 1/4 c Butter or margarine
1 tb Vinegar
1/2 c Water

CREAM FILLING
1 c Milk
1/2 ts Vanilla
1 Egg yolk
1 tb Sugar
2 tb Flour
1/2 lb Prunes
1 c Whipping cream (up to 2 c)
Confectioner’s sugar
Beaten egg

Directions

Soak prunes overnight in cold water, barely to cover. Cook in same water until soft. Remove pits (if any) and mash. Cool and add sugar to taste.

Pastry: Cream butter. Sift flour and add 1/2 of creamed butter. Mix as for pastry. Mix vinegar and water and add, a little at a time, to the flour and butter mixture, blending in with knives or a pastry blender. Knead until smooth. Cover bowl with cloth and let stand at cool room temperature while making filling.
Cream filling: Beat egg yolk with sugar. Add flour. Heat milk and add very slowly to egg, sugar and flour mixture. Stirring constantly, allow to come to a boil and cook until thickened. Add vanilla. Cool.

Roll out pastry on a floured board into a large oblong shape. Spread oe third of remaining butter on middle half of pastry. Fold both end quarters toward center. Fold again like an envelope. Cover with cloth and let rest on floured board for a few minutes. Repeat this process two more times, using remaining butter. If butter becomes too soft, put in a cool place for a short time. Roll out and cut into three circles of the same size, using plate or round pan for pattern. Place one circle on a baking pan. Brush with beaten egg. Roll out remaining dough and cut into strips with a knife or fluted pastry cutter. The strips will be used as a lattice-work decoration on top of the torte. Bake rounds and strips in a moderately hot oven (400F) until golden brown. Cool. Place torte shell on a serving plate. Fill center with cream filling. Around filling spread mashed prunes on top. Decorate top with sweetened whipped cream and spread around sides.

Ingredients

Yield: 4 servings

2 c Sour milk or buttermilk
1/4 c Whipping cream (or up to -1/2 cup)
1/4 c Sugar
1 tb Rum, or vanilla, or grated -rind of lemon or orange
3 tb Gelatin
1/2 c Cold water

Directions

Soften gelatin in the cold water and dissolve over hot water. Cool. Beat sour milk with sugar thoroughly. Add to softened gelatin with vanilla or rum or grated rind. When beginning to set, fold in the stiffly beaten cream. Pour into mold rinsed with cold water and sprinkled with sugar. Refrigerate until set. Unmold on serving plate and decorate with fresh or cooked fruit or berries. May also be served with a caramel sauce.

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