I was given this recipe by a friend, but haven't personally tested it, so I'm not making any guarantees as to originality or sim...
Friday, August 26, 2016
Tuesday, February 9, 2016
Today is Shrove Tuesday. This day is called Sprengidagur (Bursting Day) in Iceland. This is the last day before Lent, and during the tim...
Wednesday, January 20, 2016
Mention lobster and the image conjured up in most people's minds tends to be of an American lobster. Looks yummy, doesn't it? ...
Tuesday, January 19, 2016
I've added photos to two recipes: Fried fish Orly and Cocktail Sauce I am also working on a new recipe post.
Skyr produced by Arla has been available in several flavour varieties (including natural) in the UK since the middle of last year. How I...
Friday, April 18, 2014
This used to be my brother's favourite cake, but is now in second place after a confection called a Dream Cake. Here is the recipe...
Saturday, June 8, 2013
This is a nice dish. I imagine the sauce would be quite good with other dark, gamy meats, like wild duck, wild goose or possibly wild...
Saturday, May 11, 2013
This is a nice recipe for lamb's or sheep's hearts. Hearts from an adult sheep will need slightly longer cooking than lamb hea...
Friday, May 25, 2012
I came across an excellent potted history of Icelandic cooking, on the website of the cooking magazine Gestgjafinn and decided to post a...
Saturday, November 26, 2011
Ages ago I promised to find a recipe for skyr brulée – well I finally found one! The recipe comes from a chef: Steinar Þór Þorfinnsson...