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Thread: Icelandic Canadian recipes

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    Post Icelandic Canadian recipes

    As some of you might know, there's a large community of folks of Icelandic descent in Canada, concentrated in Manitoba. Here's some recipies I took off the Icelandic Studies website at the U of Manitoba:


    300 grams flour
    2 eggs
    about 6 dl. milk
    11/2 tbl butter
    1 tsp baking powder
    1 tbl sugar
    1 tsp vanilla extract

    Put the flour into a bowl and then mix in the egg and the baking powder. Pour half of the milk together with it and stir until there are no lumps left. If too much of the milk is poured into the mix the dough can become lumpy. Mix the rest of the milk slowly together with the dough and stir slowly. In the end the melted butter is added. Put some butter or oil on the pan if needed, and keep it well heated when the dough is cooked. If the dough takes too long in cooking the ponnukokur become tough. It is ok to skip the sugar but then they will be lighter.

    Icelandic Coffee

    Make coffee like you are used to. Then make it boil until all the water has vaporized from the coffee. If a spoon can stand in the coffee by that time, then it is ready.

    Another way is to just use double quantity of coffee with the same quantity of water as usually. That should guarantee the coffee to be strong and Icelandic


    450 gramms sugar
    450 gramms butter
    8 eggs
    500 gramms flour
    1 tsp baking powder
    1 tsp vanilla
    Peel of a half orange

    Stir together sugar and butter, then mix the eggs together with the blend, one by one, and scrape well in between. Blend the orange peel and vanilla together and stir well. Blend flour and baking powder well togher and then blend it in with the rest. Stirl slowly until everything is well mixed. Divide the dough into four parts. Lubricate the plates well and bake with 220°C (430°F) for 10-12 minutes. Cool it and then smear prune jam between the layers. You can also use other kinds of jam or even chocolate cream. It is also possible to make the dough better with cardimoms and a little bit of lemondrops.

    Baking: 220°C/430°F

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    Easy way of making mysostur

    1 pkg. Gjetost (cheese)
    1 pkg. whipping cream (small)
    1 cup brown sugar

    Grate Gjetost finely in large bowl. Stir in cream and sugar. Microwave on high for 3 minutes. Stir. Microwave for a further 3-5 minutes stirring 4-5 times.

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    To make Skyr from buttermilk: from Archie

    1. Preheat oven to 375'
    2. Pour buttermilk into deep pan & cover with foil
    3. Turn off oven.
    4. Place pan with milk in oven
    5. Leave in oven over night until separated, approx. 12 hours. Time may vary.
    6. Strain in a fine cloth, moving the curd back and forth until smooth and has consistency of yogurt.
    7. Add sugar & vanilla for flavor.
    8. Use whey for mysuostir

    Skyr can be made by buying plain yougurt that does not have pectin or gelatin in it. Line colander with straining fabric, eg. bounty paper towel. Put yogurt into colander and leave over night. The next day, beat with sugar until desired consistency and taste. May add whole milk. Serve with fruit or as desired.

    From Margaret Hocking,, Nov. 1999


    750 grams lamb liver
    250 grams kidney suet
    500 mL oatmeal
    500 mL whole wheat flour
    15 mL salt
    500 mL milk
    15 mL brown sugar
    2 mL pepper

    Mix oatmeal, flour, pepper, salt and sugar in large mixing bowl. Cut suet into small pieces or chop coarsely in food processor and add to dry ingredients. Chop liver very fine in food processor. Adding the milk to the liver purée will make pouring easy. Add to the bowl and mix well, add more milk if necessary so mixture will drop from a spoon.

    Make two bags from cotton cloth about 12 x 30 cm. Wet bags in cold water and pour half the mixture each bag. Leave a little space for expansion and tie tops securely with butcher cord.

    Drop bags in boiling salted water. Boil for three hours in 160° Celsius (325° F) pre-heated oven.
    Serve hot or cold. For a real treat, heat slices in the microwave oven and sprinkle with sugar.

    From Gunnar Thorvaldson
    In the beginning was the Word, and the Word was with God, and the Word was God. He was with God in the beginning.
    Through him all things were made; without him nothing was made that has been made. In him was life, and that life was the light of men. (John 1:1-4)

    Alex Grey, "Theologue"

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    Post Re: Icelandic Canadian recipes

    Yummy the Ponnukokur sounds wonderful, have you ever made it or eaten it? I wonder what they look like?


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