Rice Pudding

I made rice dinner for dinner tonight, despite the fact that my oldest son hates it. The dinner choices are limited these days. So rice pudding it is, although I added the raisins last, after I had removed Kasper's share = making the meal more bearable for him.
I got the recipe online here  and am very happy with it. After a few small modifications like using rice cream in place of milk we had an amazingly healthy for everyone meal. And it only actually took 40 min, start to finish. I don't know why these other recipes make it sound so long to cook.
It was even considerably cheap at less then a thousand kronor to feed all 5 of us.
At this success rate - I would give it 4,5 out of 5 stars, I think this will be a weekly meal.

The Light and Fluffies

The results are in, if there was any contest, these are by far the best pancakes ever. 'American Style'
They are called 'Light and Fluffies' for a reason, and meant to be eaten with butter and syrup although they do actually taste good enough to be just eaten alone as well.
Thanks to Amanda, my first couchsurfer coming from Nunavut, and the Hanson's kitchen for this - better then Bisquick, and I'll save a fortune.
2-1/4 cup flour
5 tablespoons sugar
1/4 teaspoon salt
5 teaspoons baking powder
1 eggs - beaten
3 tablespoons oil
1 teaspoon vanilla

mixed with love :Þ
Thanks again Amanda.

Homemade

I admit I gave Davíð something of a hard time when he went out and bought everything you need to brew your own wine.
After all, we do not usually even drink wine.
But with the rising cost of all alcohol, this was an investment.
Tuesday night we got started and now we have 23 liters! of wine brewing away in the closet.
It will be drinkable in one month but taste good in three to six.
So I invite you over this summer for a drink with the midnight sun.
Next week, beer :)

Lobster Soup

Last Friday I completely out did myself and made a fabulous meal for dinner. We were expecting company and Davíð thought it would be good to do something great.
So I made Lobster soup from scratch.
It was amazing, especially considering the fact that, generally speaking, I can not cook.
But here it is, you need:
Lobster, frozen is fine
little shrimps
carrot
onion
celery sticks
canola oil
dill
rosemary
paprika powder
flour
water
cream
wine
salt and pepper
beef bullion

Then this is what you do:
The most painful first, shelling all the lobster. Put all the meat in a bowl with shelled shrimp and set aside to defrost.
Put shells in a large pot with oil.
Add diced vegetables and fry up.
Add spices.
Add about 9 cups water and 4 tablespoons flour.
Mix well, bring to boil and allow to simmer for 20 min. or so.
Strain mixture. Only super tasty broth will remain in pot. The rest you can throw out.
*****If you do not want to eat it until the next day you can stop now and save in fridge, if not, continue on.
Add shrimp and lobster and bring back to boil.
Just before serving add wine and cream.
TADA!
It does taste great, but really should be eaten that day.
Our only problem came when our dinner guests did not show up and we had to eat a lot! Even send some over to other friends to help out.
But everything worked in the end, and the soup was amazing, so maybe I can cook, a little.

Crepes

Davíð is making us his amazing crepes for brunch, I am so excited!

Needs:

* 1 cup all-purpose flour
* 2 eggs
* 1/2 cup milk
* 1/2 cup water
* 1/4 teaspoon salt
* 2 tablespoons butter, melted

Then:

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Icelandic Cooking, in English

To my delite I have finally found a web site full of recipes for Icelandic food, but in English!
Because you can never have to many fish recipes.

Easy Donuts

So what do you do for fun when you live in the middle of nowhere?

You amuse yourself - try something new, maybe crafts, cooking or postcards.

This fabulous Saturday we are making donuts. They are great and so ridiculously easy I can not believe I waited till kdays to have them before.

Just:
2 cups flour
2 eggs
2 teaspoons baking powder
i cup milk
bit of vanilla and a bit of cinamin
mix up then add flour till the the dough is tough

in pot heat up oil to about 320 f .

spoon the tough into oil - it make little balls.

they will turn over on there own when cooked on one side.

remove when browned.

great stuff.

Peanut Butter Cookies

INGREDIENTS:

* 1 1/4 cups flour, sift or stir before measuring
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1/2 cup butter
* 1/2 cup peanut butter
* 1/2 cup granulated sugar
* 1/2 cup light brown sugar, packed
* 1/2 teaspoon vanilla
* 1 egg

PREPARATION:
Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.
Bake peanut butter cookies at 375° for about 10 to 12 minutes.

I am trying out tonight...
mmmm... peanut butter cookies!

Butter Tarts

I found this recipe online, and it says it is a Canadian treat. I did not know that no one else ate butter tarts, but this makes it more appropriate for the party I think.

I am just going to make the filling from this one, I think I have an idea for the pastry. Marcia is bringing me a cupcake tray.

Butter Tart Filling:
2 large eggs
1/3 cup (70 grams) unsalted butter, softened
1 cup (215 grams) light brown sugar
1/4 cup (60 ml) light cream (half-and-half) (10% butterfat)
1 teaspoon pure vanilla extract
1/2 cup raisins or
1/2 cup pecans or walnuts (toasted and chopped)

Butter Tart Filling: In a medium sized saucepan lightly whisk the eggs. Whisk in the butter, sugar, and cream. Place on medium heat and, stirring constantly, bring this mixture just to a boil. Immediately remove from heat and stir in the vanilla extract. If using nuts and/or raisins, place about a teaspoon into the bottom of each tart shell and then fill the unbaked tart shells with the filling. Bake at 375 degrees F (190 degrees C) for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.
Makes 12 - 4 inch tarts.

If it goes well, everyone will get some for Christmas.

Almond Rocca

Faye Anne was the first one to make this for everyone. Then Angela started. Now it will not be Christ,mas with out it. Here is the recipe Angela sent me, copied and pasted.

Thank you to Angela

ingredients

2c. brown sugar
2c. sliced white almonds
1/2c. boiling water
1 lb. creamery butter (has to be creamery)
1 package milk chocolate chips (300 some odd grams)
a really big pot (this stuff splatters)
candy thermometer
rectangular non stick baking sheet

bake almonds in oven @ 300 degrees for about ten minutes or until golden brown. Remove from oven and divide into to parts: 1 1/2 c. and 1/2 c..set a side

remember you must stir from beginning to end! Melt butter on stove top at just over medium (mine says #7)

Once bubbling a lot add boiling water.

Stir until bubbles a lot again. Add brown sugar.

Stir until candy thermometer reaches 250 and add 1 1/2c. almonds.

stir until 290-295 then poor into baking sheet, spread evenly.

Sprinkle chocolate chips all over, wait 2-3min.,spread chocolate chips.

Sprinkle 1/2c. almonds on top.

Poke them into the chocolate a bit with spoon(or they all fall out when you break it into pieces)

let cool 30 min. put in freezer 30min.you can store it in the freezer for a long time, but if left too
long it does taste different.

If that happens just leave it in the fridge and it'll just go back to normal.if you're butter separates (it did the first few times i cooked it) you can mop some of it up when its on the baking sheet. It still tastes all right.I'm not quite sure what I do different now then I did then to stop the butter from separating but whatever, you'll get the hang of it.I usually bake the almonds while the butter is melting. and have the water in the microwave ready to push start for 1min 30s. to pour in with butter.

Caution your arm will get sore from stirring for half an hour and your hand may possible look jaundice from all the melting butter and stuff, mine usually looks like Ive been smoking too much after a batch or two.

Killer Banana Bread, by Marcia

Bake 70 min. 170°C/350°F

Mix together in a bowl, then set aside:3 cups flour (hveiti)3 1/2 tsp (teaspoons) baking powder (lyfiduft)1 tsp salt1/2 tsp cinnamon (kanell)</DIV>

In a bigger bowl, mix together:1 cup sugar (sykur)2 TBSP (tablespoons) butter (smjör/smjörliki)1 egg

Add to the sugar blend:3/4 cup milk (mjólk)3 - 4 good-sized ripe bananas (mashed) (approximately 1 1/2 cups)A little at a time, add the flour mixture to the above 'wet' mixture. Optional: add chocolate chips :)

When the batter is well blended, grease 2 loaf tins (I sprayPAM), and preheat the oven to 170°C (350°F) for at least 10 min.

Put half of the batter into each of the loaf tins.

Bake about70 minutes, or until a toothpick inserted into the middle of each loaf out dry and clean.

To avoid the tops of the loaves from burning, you can put a sheet of wax paper over the tops once they have formed. You can remove the loaves from the tins after they have cooled for about 20 minutes. Enjoy. :)

I have never been known for my baking skills, but even I got this one right.

Naturally I added the chocolate chips