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Preview: Icelandic cooking, recipes and food

Icelandic cooking, recipes and food

Jo's Icelandic Recipes has moved here (the old website is still up but I have stopped updating it). Covers recipes, Icelandic foodstuffs, food culture and history. Please post questions under the appropriate recipe. If there is an Icelandic recipe you're

Updated: 2017-10-26T10:39:39.585+00:00




As you may have noticed, Photobucket is holding some of my photos hostage. The "ransom" is not tremendously high, but instead of paying it, I think I shall consider this a hint to spruce up the blog a bit as I move my photo hosting over to Google Photo Albums. I don't have a tremendous amount of time available for this, so the photos will come back online gradually as I work my way back through

Simple remoulade recipe


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 similarity to Gunnars remúlaði. 100 grams mayonnaise 50 grams sour cream 3-4 tbs. sweet relish (she uses the Heinz brand) dash of mustard dash of curry powder Stir together well and adjust spices. Serve with fried fish or hot dogs.

Split pea soup with salt lamb - Saltkjöt og baunir


Today is Shrove Tuesday. This day is called Sprengidagur (Bursting Day) in Iceland. This is the last day before Lent, and during the time when Icelanders still observed the fast, it was the last day on which meat could be eaten until Easter. The origins of the Icelandic name for this day are uncertain, but today it is generally taken to mean "eating until you feel like you're bursting". Split pea

Skyr vs. traditional skyr