tag:blogger.com,1999:blog-89827633863108122952024-02-20T11:13:54.424-08:00The Icelandic Amateur ChefAnonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.comBlogger116125tag:blogger.com,1999:blog-8982763386310812295.post-27419497429258869522014-03-02T02:32:00.003-08:002014-03-02T02:32:39.317-08:00Bolludagur <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwagwl5Ob55XlInJyEaL1-s4_1ELjHM1OVLlHk3sds9IJcaFIgr1MCoFK1M6XeEgtKJ9efy-pGvqhtVZGjMmlnXOTYhFlurjkLAbwaVKa09MPlk0ZvimMCFkoTgarXCbG6xCRqISJEk6Se/s1600/IMG_6498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwagwl5Ob55XlInJyEaL1-s4_1ELjHM1OVLlHk3sds9IJcaFIgr1MCoFK1M6XeEgtKJ9efy-pGvqhtVZGjMmlnXOTYhFlurjkLAbwaVKa09MPlk0ZvimMCFkoTgarXCbG6xCRqISJEk6Se/s1600/IMG_6498.jpg" height="266" width="400" /></a></div>
<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">Once a year in Iceland we dedicate a whole day for these treats.... it's called "Bolludagur". Everyone goes crazy for them and they come in all kinds of different flavors.</span><br />
<div style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">
<br />125ml milk<div>
200ml water</div>
<div>
150g flour</div>
<div>
1 tsp sugar</div>
<div>
1/2 tsp salt</div>
<div>
100g butter</div>
<div>
4 eggs, lightly beaten</div>
<div>
<br /></div>
<div>
strawberry jam</div>
<div>
5dl simple cream</div>
<div>
<br /></div>
<div>
chocolate sauce:</div>
<div>
200g dark chocolate</div>
<div>
30g butter</div>
<div>
125ml full fat milk</div>
<div>
<br /></div>
<div>
<span class="Apple-style-span" style="font-family: arial, verdana, helvetica, sans-serif;"><div style="border: 0px; color: initial; font-style: inherit; line-height: 1.27; outline-width: 0px; padding: 0px 10px 12px; vertical-align: baseline;">
<strong style="border: 0px; color: initial; font-style: inherit; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'times new roman';">1.</span></strong><span class="Apple-style-span" style="font-family: 'times new roman';"> Preheat the oven to 200˚C. Sift the flour and salt into a bowl. Place the milk, cold water, salt, sugar into a pan and set over a low heat. Once the sugar and salt has dissolved add the butter. Once the butter has melted, bring to a rolling boil. Turn off the heat then tip in the flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.</span></div>
<div style="border: 0px; color: initial; font-style: inherit; line-height: 1.27; outline-width: 0px; padding: 0px 10px 12px; vertical-align: baseline;">
<strong style="border: 0px; color: initial; font-style: inherit; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'times new roman';">2.</span></strong><span class="Apple-style-span" style="font-family: 'times new roman';"> Return the mixture to the pan, then gradually beat in the eggs, a little at a time, mixing well between each addition, until you have a smooth paste.</span></div>
<div style="border: 0px; color: initial; font-style: inherit; line-height: 1.27; outline-width: 0px; padding: 0px 10px 12px; vertical-align: baseline;">
<strong style="border: 0px; color: initial; font-style: inherit; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'times new roman';">3.</span></strong><span class="Apple-style-span" style="font-family: 'times new roman';"> Line a baking sheet with greaseproof paper. Spoon the pastry into a piping bag. Now pipe small balls onto the baking sheet, spaced well apart. Bake for 18-20 minutes until well risen and golden brown.</span></div>
<div style="border: 0px; color: initial; font-style: inherit; line-height: 1.27; outline-width: 0px; padding: 0px 10px 12px; vertical-align: baseline;">
<strong style="border: 0px; color: initial; font-style: inherit; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'times new roman';">4.</span></strong><span class="Apple-style-span" style="font-family: 'times new roman';"> Remove from the oven and transfer to a wire rack to cool completely before filling.</span></div>
<div style="border: 0px; color: initial; font-style: inherit; line-height: 1.27; outline-width: 0px; padding: 0px 10px 12px; vertical-align: baseline;">
<strong style="border: 0px; color: initial; font-style: inherit; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'times new roman';">5.</span></strong><span class="Apple-style-span" style="font-family: 'times new roman';"> Whip the cream until fluffy. Cut each one in half. Add a teaspoon of strawberry jam on the bottom then the cream and close with the top.</span></div>
<div style="border: 0px; color: initial; font-style: inherit; line-height: 1.27; outline-width: 0px; padding: 0px 10px 12px; vertical-align: baseline;">
<strong style="border: 0px; color: initial; font-style: inherit; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'times new roman';">6.</span></strong><span class="Apple-style-span" style="font-family: 'times new roman';"> For the chocolate sauce, break the chocolate into small pieces in a heatproof bowl and melt in the microwave. When the chocolate has melted add the butter and stir. Gradually whisk in the milk until you have a smooth sauce. Serve the cream-filled profiteroles with the hot chocolate sauce drizzled over.</span></div>
</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com3tag:blogger.com,1999:blog-8982763386310812295.post-83699392300472497652014-02-04T10:58:00.000-08:002014-02-04T10:58:42.277-08:00Baked Chicken & Mushroom Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiokZqc88IfX8JjiN01QeH3AijFMdtlmDpoXZmwFfjsIObrKrrIdcwQ4sBky3nGoUhzUgh9J0m6YOeK2h9Wr3KUUK2EoTuGUh0A8xQ7FtnqwxSt5a0D-iizCZeIR0ce_NY1u9cPkhxLDYs/s1600/IMG_0465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiokZqc88IfX8JjiN01QeH3AijFMdtlmDpoXZmwFfjsIObrKrrIdcwQ4sBky3nGoUhzUgh9J0m6YOeK2h9Wr3KUUK2EoTuGUh0A8xQ7FtnqwxSt5a0D-iizCZeIR0ce_NY1u9cPkhxLDYs/s1600/IMG_0465.JPG" height="266" width="400" /></a></div>
This is a great recipe for the family! Simple and easy to eat…..try it ;-)<br />
<br />
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt;">
<span style="color: #333333; font-family: Georgia;">4
chicken breasts, cut into pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt;">
<span style="color: #333333; font-family: Georgia;">300g
fresh mushrooms<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt;">
<span style="color: #333333; font-family: Georgia;">2
cloves garlic, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt;">
<span style="color: #333333; font-family: Georgia;">1
red onion, thinly sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt;">
<span style="color: #333333; font-family: Georgia;">2tbsp
olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt;">
<span style="color: #333333; font-family: Georgia;">2dl
white wine, or chicken stock<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt;">
<span style="color: #333333; font-family: Georgia;">5dl
cream <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt;">
<span style="color: #333333; font-family: Georgia;">400g
spaghetti<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt;">
<span style="color: #333333; font-family: Georgia;">200g
parmesan, grated<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt;">
<span style="color: #333333; font-family: Georgia;">fresh
basil, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt;">
<span style="color: #333333; font-family: Georgia;">fresh
sage, chopped <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt;">
<span style="color: #333333; font-family: Georgia;">Preheat
the oven to 200˚C. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt;">
<span style="color: #333333; font-family: Georgia;">Put
the spaghetti in some boiling salted water. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt;">
<span style="color: #333333; font-family: Georgia;">Put
some olive oil into a hot pan and fry the chicken until brown. Add the mushrooms to the chicken
along with the red onion, garlic. Stir together. Add the
white wine to the pan, lower the heat to medium and let it
simmer for a few minutes, until the chicken is cooked and the wine has reduced
a little. Add the cream and let it simmer for another 2 minutes. <o:p></o:p></span></div>
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<span style="color: #333333; font-family: Georgia;">Pour the water off the spaghetti when it´s al-dente
and add it to the chicken. Add ¾ of the parmesan cheese and all the fresh herbs
and stir together. Grate the rest of the parmesan cheese over and bake in the
oven in an oven-proof dish or the same pan (if it has a steel handle) until
bubbly and golden (approx. 10 min) </span><!--EndFragment-->Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com0tag:blogger.com,1999:blog-8982763386310812295.post-36302640770061009742014-01-27T14:15:00.005-08:002014-01-27T14:16:39.831-08:00Alveg Mögnuð Lauksúpa!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVHU2r418JIMIz1zVbkKcNM85mnWw96yg4AY_7ZMKusfcDKAQNLYmombIVzUs8h3tMXd7QOY5z5PeDE_EggyONNIeyIMAsv5uDVIo_0WlaN6yipdRcRfMadTwrHSkJSjzX90hAWI9pubTv/s1600/IMG_1230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVHU2r418JIMIz1zVbkKcNM85mnWw96yg4AY_7ZMKusfcDKAQNLYmombIVzUs8h3tMXd7QOY5z5PeDE_EggyONNIeyIMAsv5uDVIo_0WlaN6yipdRcRfMadTwrHSkJSjzX90hAWI9pubTv/s1600/IMG_1230.jpg" height="266" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
Það eru tíl ýmiss útgáfur af lauksúpum og spurningin er hvaðan hún kemur í
rauninni, en sumir segja að hún komi frá Frakklandi en Bretarnir segja að hún
sé bresk. Mér finnst það kannski ekki skipta höfuð máli, en mín súpa er kannski
blanda á milli þess að vera frönsk og bresk, þ.e.a.s. ef maður vill setja
einhvern stimpil á hana. Mér finnst hún allavega rosalega góð og ég veit að
ykkur á eftir að finnast það líka.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal">
<span lang="IS" style="mso-ansi-language: IS;"><o:p>o</o:p></span>lívuolía, til steikingar</div>
<div class="MsoNormal">
<span lang="IS">20 gr smjör, til steikingar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="IS">3 rauðlaukar, sneiddir<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="IS">3 laukar, sneiddir<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="IS">1 blaðlaukur, <span style="mso-spacerun: yes;"> </span>snyrtur og sneiddir<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="IS">3 rif hvítlaukur, saxaðir<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="IS">skvetta af koníak eða viskí<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="IS">1 ½ til 2 L Kjúklingasoð<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="IS">5 blöð salvía<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="IS">200 gr cheddarostur, rifinn<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="IS">salt og pipar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="IS">Chiabatta brauð, skorið í 4cm þykkar sneiðar<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="IS" style="color: red;">1</span><span lang="IS">. Setja olivuolíuna og smjörið í djúpa
pönnu eða pott og byrja á að svita hvítlaukinn og sage blöðin létt í ca 1 min.
Setja svo allan laukinn saman við og salta og pipra vel. Láta laukinn malla í
ca 5 min og hræra í lauknum annað slagið. Setja svo kvettu af brandí eða
koníaki saman við og flambera
(kveikja í víninu). Þegar loginn hefur slokknar, setja þá lokið á og lækka
hitan og láta malla í 25 min.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="IS" style="color: red;">2</span><span lang="IS">. Setja kjúklingasoðið saman við og láta
krauma áfram í 15 min. Það er ráðlagt að hafa kjúklingasoðið heitt áður enn það
er sett saman við laukinn. Kveikja svo á ofninum og setja á grill stillingu á
mestum hita.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="IS" style="color: red;">3</span><span lang="IS">. Setja svo súpuna í skálar(eldfastar).
Skera brauðið í sneiðar og setja eina sneið í hverja skál og rífa vel af osti
yfir. Setja skálarnar í ofnskúffu og svo undir grillið í ofninum þar til
osturinn er bráðnaður og aðeins brenndur.</span></div>
Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com0tag:blogger.com,1999:blog-8982763386310812295.post-87182767817582080602014-01-19T02:01:00.004-08:002014-01-19T02:09:34.946-08:00Greek Yogurt with Mango & Banana purré<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CJKjq0VHyhSnVdauFZ7_g5VGp7mdCGKKEKG7I9FbEBzsnWaa9oQhYkK5QWsuUTfAulcTG7q5jI4pTOYiG63_cMIh2slLGQM2iGtqetiDzB0f8dkMc8dxPfyFcDgWCg7P0nLVZWXTjzY-/s1600/_DSC0615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CJKjq0VHyhSnVdauFZ7_g5VGp7mdCGKKEKG7I9FbEBzsnWaa9oQhYkK5QWsuUTfAulcTG7q5jI4pTOYiG63_cMIh2slLGQM2iGtqetiDzB0f8dkMc8dxPfyFcDgWCg7P0nLVZWXTjzY-/s1600/_DSC0615.jpg" height="265" width="400" /></a></div>
<span lang="IS" style="font-family: "Times New Roman";">This is a fresh dessert or as a breakfast on a sunday morning. </span><!--EndFragment--><br />
<span lang="IS" style="font-family: "Times New Roman";"><br /></span>
<br />
<div class="MsoNormal">
2
mangos<span style="mso-spacerun: yes;"> </span><br />
2 bananas <br />
4 tsp honey <br />
3 dl orange juce <br />
<!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" />
<!--[endif]--><o:p></o:p></div>
<div class="MsoNormal">
300g
greek yogurt<br />
3 tbsp vanilla sugar, (sugar and seeds from 1 vanilla pod) <o:p></o:p></div>
<div class="MsoNormal">
<span lang="IS">1 tbsp honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="IS">25 g pistachio kernels, chopped <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span lang="IS" style="color: red; mso-ansi-language: IS;"><o:p> </o:p></span><span style="color: red;">6 servings</span><br />
<span lang="IS" style="color: red;">1</span><span lang="IS">. Peel and dice the mangos and the bananas
and freeze for 1 hour. Then put the frozen fruit, honey and orange juice into a
food processer. Mix until smooth.</span></div>
<div class="MsoNormal">
<br /></div>
<span lang="IS" style="font-family: "Times New Roman";">
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<div style="mso-line-height-alt: 9.6pt;">
<span lang="IS" style="color: red; mso-ansi-language: IS;">2</span><span lang="IS" style="mso-ansi-language: IS;">. </span><span class="maintext1"><span lang="IS"><span style="mso-spacerun: yes;"> </span></span></span>Mix the yogurt, vanilla
sugar and honey in a bowl.<span class="maintext1"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLjUKQznrCgukz94rqwwjxYQCTeMYqk0zwqhE9WzpoIJRYR8whrg_P_DI1r3k46SluD2yuYMkwtDkHfAeih9VZiMlWtFIKvbFJ87zvmwNpc1kmgIKHwc-X1697PKc3g-ZH6UyZWJNPx0f/s1600/_DSC0656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLjUKQznrCgukz94rqwwjxYQCTeMYqk0zwqhE9WzpoIJRYR8whrg_P_DI1r3k46SluD2yuYMkwtDkHfAeih9VZiMlWtFIKvbFJ87zvmwNpc1kmgIKHwc-X1697PKc3g-ZH6UyZWJNPx0f/s1600/_DSC0656.jpg" height="400" width="266" /></a></div>
<div style="mso-line-height-alt: 9.6pt;">
<span class="maintext1"><span style="font-size: 8.0pt;"><br /></span></span></div>
Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com1tag:blogger.com,1999:blog-8982763386310812295.post-43081654484166220582014-01-18T05:54:00.000-08:002014-01-18T05:54:02.025-08:00Brothers in arms! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQJeLdfLBZZct4Z48zGP_B2Qqx-rMlvnJRwqJTFQFbiMa-V_NYGgV7HYD3WO4f18ECqJY93co2uwjz52V0A3F2Mj_ihMCrQQxWNzT388v9elFkhSQC8dJ-yaWSj2MhnbrWoh8Wi9wTaJ5/s1600/gummi_mynd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQJeLdfLBZZct4Z48zGP_B2Qqx-rMlvnJRwqJTFQFbiMa-V_NYGgV7HYD3WO4f18ECqJY93co2uwjz52V0A3F2Mj_ihMCrQQxWNzT388v9elFkhSQC8dJ-yaWSj2MhnbrWoh8Wi9wTaJ5/s1600/gummi_mynd.jpg" height="400" width="400" /></a></div>
<br />
Me and my little brother are working on a recipe book with will come out someday in the near future. He takes the pictures and eats everything I bake or cook. Works well for both ;-)Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com2tag:blogger.com,1999:blog-8982763386310812295.post-11009378273738276542014-01-14T12:24:00.002-08:002014-01-14T12:24:30.294-08:00Espresso and Icecream<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4V3afillCyozI9a42741XIKQ84sQUxNcz0maARmA23QRvnTD7v7CoY_6SwQMuGSjiRkYq25Ye2y7JIlXnnvqqF-Zu6WgKgCbN9foQ-7fjEGHhOfIJNlT7StUnV9tWbQBW8Ht-UsC3wfsb/s1600/IMG_0748.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4V3afillCyozI9a42741XIKQ84sQUxNcz0maARmA23QRvnTD7v7CoY_6SwQMuGSjiRkYq25Ye2y7JIlXnnvqqF-Zu6WgKgCbN9foQ-7fjEGHhOfIJNlT7StUnV9tWbQBW8Ht-UsC3wfsb/s400/IMG_0748.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">This is the best and easiest dessert I know! So simple yet so good…</span><br /><br />For 4 people:<br /><div align="center" style="background-color: white; color: #333333; font-family: Georgia, serif; line-height: 20px;">
<span style="font-size: small;">8 scoops vanilla ice cream</span></div>
<div align="center" style="background-color: white; color: #333333; font-family: Georgia, serif; line-height: 20px;">
<span style="font-size: small;">4 shots hot espresso, unsweetened<br />1 handfull toasted flaked almonds<br /></span><div align="justify">
<span style="font-size: small;">For each serving, place 2 scoops of vanilla ice cream into a glass. Pour hot espresso over ice cream and sprinkle the toasted almonds on top. Serve immediately before the ice cream melts.</span></div>
</div>
</td></tr>
</tbody></table>
Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com1tag:blogger.com,1999:blog-8982763386310812295.post-59850221185707377332014-01-08T12:11:00.001-08:002014-01-08T21:38:06.203-08:00Fylltur bringur með thai gulrótum<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3jOKFkx5brrxskkc9Zrhe6Oy28yK7tqiVglvdsgY-fLT5F0SsHouZWCXX_ilrIbIH8G_TO_2eAjt4C5MOdd4MeKp5JBzxFhTtasrmXkLFM7N-WSNN3TjZzCgPSZfaBxu5vkNnXV5hIMLo/s1600/thai+kjukl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3jOKFkx5brrxskkc9Zrhe6Oy28yK7tqiVglvdsgY-fLT5F0SsHouZWCXX_ilrIbIH8G_TO_2eAjt4C5MOdd4MeKp5JBzxFhTtasrmXkLFM7N-WSNN3TjZzCgPSZfaBxu5vkNnXV5hIMLo/s1600/thai+kjukl.jpg" height="266" width="400" /></a></div>
<br />
Hrikalega góð uppskrift fyrir fjóra. Endilega prufið þessa og látið mig vita hvernig ykkur finnst :-)<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="IS">4 kjúklingabringur</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="IS"> 4 sneiðar
taleggio ostur</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="IS"> 4 sneiðar mozzarella,<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="IS">¼ rauð paprika (skorin í þunna
strimla)</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="IS">¼ græn paprika<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="IS">(skorin í þunna strimla)</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="IS">2 pakkar
beikon<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<b style="mso-bidi-font-weight: normal;"><span lang="IS">Thai
Gulrætur<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="IS">6 gulrætur</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="IS"> 1 rauðlaukur (fínt
saxaður)</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="IS"> ½ msk karrí</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="IS"> smjör til steikingar</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="IS"> 5 dl kókosmjólk</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="IS"> 1 dl ferskur
kóríander</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="IS"> salt go pipar</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="IS"> safi úr ½ sítrónu<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="IS" style="color: red;">1</span><span lang="IS">. Settu ofninn á 180˚C. Saltaðu og pipraðu
bringurnar og skerðu litla vasa í hverja bringu. Fylltu bringurnar með einni
sneið af taleggio og einni af mozzarella og tveimur strimlum af hvorri
paprikunni. Vefðu 2-3 sneiðum af beikoni utan um hverja bringu og steiktu í
ofninum í 15 – 20 mín.</span></div>
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<br /></div>
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<span lang="IS" style="color: red; mso-ansi-language: IS;">2</span><span lang="IS" style="mso-ansi-language: IS;">. Snyrtu og skerðu gulræturnar í litla
stafi. Settu klípu af smjöri á heita pönnu og léttsteiktu gulræturnar, laukinn
og karríið upp úr smjörinu. Helltu síðan kókosmjólkinni saman við og hristu
pönnuna örlítið. Settu lokið á og láttu malla þar til gulræturnar eru orðnar
mjúkar. Smakkaðu til með salti, pipar og sítrónusafa. Blandaðu ferskum kórander
saman við rétt áður en rétturinn er borinn fram.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com0tag:blogger.com,1999:blog-8982763386310812295.post-38867706390428990732013-12-22T05:42:00.002-08:002013-12-22T05:57:06.376-08:00Sunday morning pancakes<!--[if gte mso 9]><xml>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSfAPVYFVICHGLH9V3h96jq5UZD-CJwqhyphenhyphentVqA3VwkZ-K3kT6b8S_ceQwr1OEXxdWqeccFuLI6HGyLZXfFMA2KHtPS9czYiTRJnQ4Cbbdt_f2i_kgOC777pI0qfBU_ZI9hh4DHg6Iu9Va/s1600/am+po%CC%88nnsur+med+bo%CC%88nunum.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSfAPVYFVICHGLH9V3h96jq5UZD-CJwqhyphenhyphentVqA3VwkZ-K3kT6b8S_ceQwr1OEXxdWqeccFuLI6HGyLZXfFMA2KHtPS9czYiTRJnQ4Cbbdt_f2i_kgOC777pI0qfBU_ZI9hh4DHg6Iu9Va/s400/am+po%CC%88nnsur+med+bo%CC%88nunum.jpg" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-size: xx-small;"> Mynd: Hlynur Pálmason</span><br />
<span style="font-size: 13pt;">Sorry guys, this one is in Icelandic ;-) </span><br />
<span style="font-size: 13pt;">Ég hef séð margar uppskriftir af amerískum
pönnukökum en þessi finnst mér sú allra besta. Ég held að það sé vegna þess að
maður þeytir eggjahvíturnar sér og blandar þeim varlega saman við deigið og það
gerir pönnukökurnar svo léttar og fallegar.</span><span style="font-size: 13pt;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="IS" style="font-size: 13.0pt; mso-ansi-language: IS;">115g hveiti<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="IS" style="font-size: 13.0pt; mso-ansi-language: IS;">2tsk lyftiduft<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="IS" style="font-size: 13.0pt; mso-ansi-language: IS;">3 egg<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="IS" style="font-size: 13.0pt; mso-ansi-language: IS;">140ml nýmjólk/léttmjólk<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="IS" style="font-size: 13.0pt; mso-ansi-language: IS;">salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="IS" style="font-size: 13.0pt; mso-ansi-language: IS;">100g smjör<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="IS" style="font-size: 13.0pt; mso-ansi-language: IS;">3msk sykur<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="IS" style="font-size: 13.0pt; mso-ansi-language: IS;">4 bananar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="IS" style="font-size: 13.0pt; mso-ansi-language: IS;">sýrður rjómi, til að bera fram<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="IS" style="color: red; mso-ansi-language: IS;">1</span><span lang="IS">. Setja hveiti, lyftiduft, mjólk og
eggjarauður í skál og þeyta vel saman. Setja eggjahvíturnar og hnífsodd af
salti í aðra skál og þeyta þar til stífar. Velta síðan eggjahvítunum varlega saman
við pönnukökudeigið. Baka síðan á pönnu eina í einu. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="IS" style="color: red; mso-ansi-language: IS;">2</span><span lang="IS">. Setja smjörið og sykurinn á heita pönnu
og bræða þar til orðið að karamellu. Skera bananana í stóra bita og bæta þeim
saman við karamelluna. Velta þeim í örlitla stund og bera svo fram með
pönnukökunum og sýrðum rjóma.<o:p></o:p></span></div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com0tag:blogger.com,1999:blog-8982763386310812295.post-56025753641619121262013-12-16T06:02:00.002-08:002013-12-16T13:43:51.523-08:00Jólin eru að koma! <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><br /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47ezLRdApjkC7Ug5FrrmvrtQ8ejp8G2Tr2d5h6ecdbHVt3W26_8lWN8CGB_yDXtwScOpEg5rcwKyihu8oMmBO4La_ontEXEfQ64zQfVHYAAkPjFC2lIeLRCU8f_n9NSR9v0LYQcGCQ3EM/s1600/IMG_1884.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47ezLRdApjkC7Ug5FrrmvrtQ8ejp8G2Tr2d5h6ecdbHVt3W26_8lWN8CGB_yDXtwScOpEg5rcwKyihu8oMmBO4La_ontEXEfQ64zQfVHYAAkPjFC2lIeLRCU8f_n9NSR9v0LYQcGCQ3EM/s400/IMG_1884.jpg" width="400" /></a><span class="Apple-style-span" style="font-size: xx-small;"></span><br />
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mynd eftir: Guðmund B Pálmason</td></tr>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Tími til kominn að byrja gera eitthvað aftur á blogginu! Er með uppskriftirnar á ensku svo vinir okkar erlendis geti fylgst vel með.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Prufið þessa uppskrift fyrir jólin...hrikalega góðar!! Svo líka sniðugt sem gjöf, spurning að setja þær svona saman í sellófan eða glæra poka eða eitthvað!</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span style="color: red;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">100g special K cornflakes, bashed into fine crumbs<br />90g flaked almonds<br />50g dried blueberries<br />50g dried apricot, chopped<br />397g condensed milk (niðursoðin mjólk í dós)<br />300g milk chocolate<br />60g dessicated coconut</span></span><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-size: small;"><br />Heat the oven to 180˚C and line a baking tray with a sheet of baking parchment. Put the crushed cornflakes, almonds, blueberries and apricots in a bowl and mix well together. Stir in the condensed milk until all the ingredients are sticky. Spoon tablespoons of the mixture onto the sheet and leave some room for spreading. Flatten each spoonful with the back of the spoon and bake for 10-12 minutes until golden brown.<br /><br />Melt the chocolate over simmering water. When the cookies are cool, spoon or brush the base of the cookies with the melted chocolate and dip in the dessicated coconut. Leave until the chocolate has set and serve or put in a box as presents. Will keep for 5 days in a airtight container.</span></span></div>
Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com2tag:blogger.com,1999:blog-8982763386310812295.post-50521092079227390162013-03-08T23:35:00.002-08:002013-03-08T23:40:07.181-08:00Banana & Coconut Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCFcKWI_TQ6KkgV84-yhzl9b9Py7Vk2zRazWajLHC404It1KDkPXk2TqsL8YKCytXa6m80jQHkCT4vq34rVmAWwDxrEyrBK6-i2YCcFrVomz_6kRIUvUJQRZuc74hOCMCTPWq9mY8Al_dU/s1600/Banana+&+Kokosbraud+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCFcKWI_TQ6KkgV84-yhzl9b9Py7Vk2zRazWajLHC404It1KDkPXk2TqsL8YKCytXa6m80jQHkCT4vq34rVmAWwDxrEyrBK6-i2YCcFrVomz_6kRIUvUJQRZuc74hOCMCTPWq9mY8Al_dU/s640/Banana+&+Kokosbraud+copy.jpg" width="425" /></a></div>
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<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com24tag:blogger.com,1999:blog-8982763386310812295.post-8338043097032565722013-03-03T03:44:00.003-08:002013-03-03T03:44:43.018-08:00Mini Walnut Tarts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtsxRgooRudtdxAQClUJ413fYenO_eiFT_uz-IzsG8HvDB8R2sSetu9NHWH_ZL3O98r4tMCkh55gHaAV_oQxt5NC7DS-21m3lq6rFCaZFlgR7f4AGM5wwgKV038C_F3f2Zy5CyLYGMFpoO/s1600/IMG_1190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtsxRgooRudtdxAQClUJ413fYenO_eiFT_uz-IzsG8HvDB8R2sSetu9NHWH_ZL3O98r4tMCkh55gHaAV_oQxt5NC7DS-21m3lq6rFCaZFlgR7f4AGM5wwgKV038C_F3f2Zy5CyLYGMFpoO/s320/IMG_1190.jpg" width="320" /></a></div>
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Mini Walnut Tarts<br />
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Serves 6<br />
1 recipe for pie crust!<br />
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the filling:<br />
1 cup cream<br />
1/2 cup sugar<br />
1/4 cup brown sugar<br />
1/4 cup honey<br />
grated orange zest of 1 orange<br />
2 cups walnuts, toasted and chopped<br />
pinch of salt<br />
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1. Set owen to 180 C. Cut pastry into 6 pieces and roll each out to fit the moulds you are using. Press the dough gently into the moulds and freeze for 30 minutes. Butter lightly 6 pieces of foil and press them onto the dough. Bake the dough crust for 30 minutes, then carefully remove the foil. Bake for another 5 minutes and then the crust is ready.<br />
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2. To make the filling. Stir in the cream and next 5 ingredients i a pan over medium heat until the sugar dissolves. Increase the heat and let the sugar bubble for about 6 minutes. Remove from the heat and stir in the walnuts and then the salt. Increase the heat to 200 C.<br />
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3. Divide the filling evenly onto the crust and bake for about 25 minutes, or until golden. Remove from the oven, dust with some icing sugar and serve with vanilla ice cream.<br />
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Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com1tag:blogger.com,1999:blog-8982763386310812295.post-57746469585930852322012-02-24T23:06:00.006-08:002012-02-24T23:39:07.233-08:00Grilled Tuna with Mango Salsa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQilDz1edFduzabY6OT94E7hzAQ-AYaEC2sGSvkBHuutbmW4cY20JjsZpwY4JicrBRhOzQAyexeSuGgE_ig8sGMFVFYnsfcSZbDCnluou_RHShE84x9Q8j_xF6cwZ8dycm-fuAFLq50QuB/s1600/IMG_3689.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQilDz1edFduzabY6OT94E7hzAQ-AYaEC2sGSvkBHuutbmW4cY20JjsZpwY4JicrBRhOzQAyexeSuGgE_ig8sGMFVFYnsfcSZbDCnluou_RHShE84x9Q8j_xF6cwZ8dycm-fuAFLq50QuB/s400/IMG_3689.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5712972788401356706" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2XyaaZcrsJsLzHo3OWrg_OEyENY5zP_aQtPJBKe1uj0J-IfVOk8MJf13XiD1q74wAxi3T6mCwnwDYWeKrK0Ob8LpmvrBzod_lb6EKX-6704QQCPdTcNs0RAMikKE8hyOU1FU13HpFJnL/s1600/IMG_3672.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2XyaaZcrsJsLzHo3OWrg_OEyENY5zP_aQtPJBKe1uj0J-IfVOk8MJf13XiD1q74wAxi3T6mCwnwDYWeKrK0Ob8LpmvrBzod_lb6EKX-6704QQCPdTcNs0RAMikKE8hyOU1FU13HpFJnL/s400/IMG_3672.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5712972680795024562" /></a><div>This recipe is so quick and easy, and very refreshing especially in the summer time when you really don't feel like eating something heavy. Although I love grilling my red meat In the summer time, this is a great alternative when the misses starts complaining.</div><div><br /></div><div>As I am from a small lobster-fishing town in Iceland I had the luxury of adding some grilled lobster to my recipe. This is off course not necessary but it does make it very exclusive. </div><div><br /></div><div>Mango Salsa</div><div>1/2 a mango, peeled and diced</div><div>1/2 red onion, chopped</div><div>1 chilli, finely chopped</div><div>1 lime, juiced</div><div>1 tbsp soy sauce</div><div>handful fresh coriander, chopped</div><div>2 tbsp honey</div><div><br /></div><div>Tuna Steaks</div><div>2-3 cm thick tuna steaks</div><div>coriander seeds, crushed</div><div>olive oil</div><div>salt and pepper</div><div><br /></div><div>1. Place the mango, chill, onion, lime juice, soy sauce, coriander and honey into a bowl and mix well. </div><div><br /></div><div>2. Season the tuna steaks lightly with salt on both sides. Mix some pepper with the crushed coriander seeds and sprinkle on both sides of the tuna. Drizzle some olive oil over the steaks and place them on the hot grill for 1 - 2 minutes on each side. </div><div><br /></div><div>3. Slice the tuna in 2 cm slices and serve hot with the mango salsa. </div>Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com6tag:blogger.com,1999:blog-8982763386310812295.post-68963500536023885492012-02-18T01:15:00.001-08:002012-02-18T01:20:01.791-08:00Icelandic Profiteroles - Isländska Semlor<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxF6LD3U5EuLlDXMhgvC4kwUQiFUj9p2OoWIHmnlod0Fe_w-alyo2EO1pLu5uKvSuW_3Ypqf1MbqHxc5LDX-Y0Tis1noTA1yMtdR1NitSYR6AaL8l-24sAXLOHmeJjtHqeW6DLRQEbLMU/s1600/IMG_6498.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxF6LD3U5EuLlDXMhgvC4kwUQiFUj9p2OoWIHmnlod0Fe_w-alyo2EO1pLu5uKvSuW_3Ypqf1MbqHxc5LDX-Y0Tis1noTA1yMtdR1NitSYR6AaL8l-24sAXLOHmeJjtHqeW6DLRQEbLMU/s400/IMG_6498.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5710402868875712946" /></a><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; font-size:100%;" >Once a year in Iceland we dedicate a whole day for these treats.... it's called "Bolludagur". Everyone goes crazy for them and they come in all kinds of different flavors.<br /><div><br />125ml milk<div>200ml water</div><div>150g flour</div><div>1 tsp sugar</div><div>1/2 tsp salt</div><div>100g butter</div><div>4 eggs, lightly beaten</div><div><br /></div><div>strawberry jam</div><div>5dl simple cream</div><div><br /></div><div>chocolate sauce:</div><div>200g dark chocolate</div><div>30g butter</div><div>125ml full fat milk</div><div><br /></div><div><span class="Apple-style-span" style="font-family:arial, verdana, helvetica, sans-serif;"><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 10px; padding-bottom: 12px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; font-style: inherit; vertical-align: baseline; line-height: 1.27; color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; font-style: inherit; vertical-align: baseline; color:initial;"><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style=" ">1.</span></span></strong><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style=" "> Preheat the oven to 200˚C. Sift the flour and salt into a bowl. Place the milk, cold water, salt, sugar into a pan and set over a low heat. Once the sugar and salt has dissolved add the butter. Once the butter has melted, bring to a rolling boil. Turn off the heat then tip in the flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 10px; padding-bottom: 12px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; font-style: inherit; vertical-align: baseline; line-height: 1.27; color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; font-style: inherit; vertical-align: baseline; color:initial;"><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style=" ">2.</span></span></strong><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style=" "> Return the mixture to the pan, then gradually beat in the eggs, a little at a time, mixing well between each addition, until you have a smooth paste.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 10px; padding-bottom: 12px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; font-style: inherit; vertical-align: baseline; line-height: 1.27; color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; font-style: inherit; vertical-align: baseline; color:initial;"><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style=" ">3.</span></span></strong><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style=" "> Line a baking sheet with greaseproof paper. Spoon the pastry into a piping bag. Now pipe small balls onto the baking sheet, spaced well apart. Bake for 18-20 minutes until well risen and golden brown.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 10px; padding-bottom: 12px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; font-style: inherit; vertical-align: baseline; line-height: 1.27; color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; font-style: inherit; vertical-align: baseline; color:initial;"><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style=" ">4.</span></span></strong><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style=" "> Remove from the oven and transfer to a wire rack to cool completely before filling.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 10px; padding-bottom: 12px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; font-style: inherit; vertical-align: baseline; line-height: 1.27; color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; font-style: inherit; vertical-align: baseline; color:initial;"><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style=" ">5.</span></span></strong><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style=" "> Whip the cream until fluffy. Cut each one in half. Add a teaspoon of strawberry jam on the bottom then the cream and close with the top.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 10px; padding-bottom: 12px; padding-left: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; font-style: inherit; vertical-align: baseline; line-height: 1.27; color:initial;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; font-style: inherit; vertical-align: baseline; color:initial;"><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style=" ">6.</span></span></strong><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span"> For the chocolate sauce, break the chocolate into small pieces in a heatproof bowl and melt in the microwave. When the chocolate has melted add the butter and stir. Gradually whisk in the milk until you have a smooth sauce. Serve the cream-filled profiteroles with the hot chocolate sauce drizzled over.</span></span></p></span></div></div></span>Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com4tag:blogger.com,1999:blog-8982763386310812295.post-83703693616304394212012-02-04T00:09:00.000-08:002012-02-04T00:20:00.899-08:00Chocolate and Almond Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXjeWflgyECpojfZi344eihHytPr7UjYViS6vwi4zUrVYbnXr3kTgGEiQ6MWzZ8M_VX2TT1Fjnmb775O58Lwtu-xx-JuDlH3Vi-mmlDDSDb9l1f4fZv_Gf18gUi75C_zxDsSVQwTmEufRt/s1600/_DSC3210.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXjeWflgyECpojfZi344eihHytPr7UjYViS6vwi4zUrVYbnXr3kTgGEiQ6MWzZ8M_VX2TT1Fjnmb775O58Lwtu-xx-JuDlH3Vi-mmlDDSDb9l1f4fZv_Gf18gUi75C_zxDsSVQwTmEufRt/s400/_DSC3210.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5705192033148367282" /></a><p class="MsoNormal"><span class="Apple-style-span" style="font-size: 17px; ">This cake is really fantastic! Light, yet rich and terribly simple to make. I wish I took this picture but my friend Marius "the gentle giant" from Norway took a series of pictures for a dessert book which is still to be published!</span></p><p class="MsoNormal"><span class="Apple-style-span" style=" ;font-size:100%;" >225g butter, room temperature</span></p><p class="MsoNormal"><span class="Apple-style-span" style=" ;font-size:100%;" >2 dl caster sugar</span></p> <p class="MsoNormal"><span style="font-size:100%;">1 vanilla pod, seeds scraped out<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">1 dl brown sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">4 eggs, separated <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">200 g sweet almonds<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">200g dark chockolate 70%<o:p></o:p></span></p> <span style="font-family:";font-size:100%;">icing sugar to dust</span><div><span style="font-family:";font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span style="font-family:";"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>113</o:Words> <o:characters>645</o:Characters> <o:company>Skandinaviska Kiropraktorhögskolan</o:Company> <o:lines>5</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>792</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:hyphenationzone>21</w:HyphenationZone> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Normal tabell"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <!--StartFragment--> <p style="mso-line-height-alt:9.6pt"><span lang="IS" style="mso-ansi-language: IS;color:red;">1</span><span lang="IS" style="mso-ansi-language:IS">. Butter a round loose based pan (25cm) and put baking paper in the bottom so it will be easier to remove the cake from the base.<o:p></o:p></span></p> <p style="mso-line-height-alt:9.6pt"><span lang="IS" style="mso-ansi-language: IS;color:red;">2</span><span lang="IS" style="mso-ansi-language:IS">. Put the butter, 1 ½ dl sugar, vanilla seeds and brown sugar in a bowl and whisk together until fluffy. Then add the egg yolks and stir together with a spatula. </span></p> <p class="MsoNormal"><span style="color:red;">3.</span> Put the almonds in a food processor and pulse until fine sandy consistency. Add the almonds and chockolate to the bowl and mix together </p> </span><span class="Apple-style-span" style=" ;font-family:'Times New Roman';"><span style="color:red;">4.</span> Whisk the egg whites with the rest of the sugar until stiff in a separate bowl. Add ½ the egg whites to the cake mix and fold together, then add the other half and fold again. Pour the cake mix in the baking pan and bake for 50-60 minutes. Let cool for 30 minutes and shift some icing sugar on top. Serve with strawberries and whipped cream.</span></span><span style="font-size:13.0pt;mso-bidi-font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";mso-bidi-Times New Roman"; mso-ansi-language:EN-US;mso-fareast-language:EN-USfont-family:";font-size:12.0pt;"><p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <!--EndFragment--> <!--[endif]--></span><!--EndFragment--> </div>Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com2tag:blogger.com,1999:blog-8982763386310812295.post-59588982845949261962012-01-25T08:04:00.000-08:002012-01-25T08:16:42.973-08:00Blueberry Skyr Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP7bfGSleP32OwK-ykLGK3fOcH2Qj7Tk7VUvK0zdGqAMpAxF_hAkCCGbBJ-oT3UelaO4-VYk0pqNccsfS5o1Aml_m8oaF0XMNifXGekEQIC1BT2veg9fxEclregFkLXjkSuPt56UtQkezV/s1600/kokkabok+334.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP7bfGSleP32OwK-ykLGK3fOcH2Qj7Tk7VUvK0zdGqAMpAxF_hAkCCGbBJ-oT3UelaO4-VYk0pqNccsfS5o1Aml_m8oaF0XMNifXGekEQIC1BT2veg9fxEclregFkLXjkSuPt56UtQkezV/s400/kokkabok+334.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5701603860086084866" /></a><div>In the events of Sweden advertising and selling Icelandic Skyr, I made some SUPER HEALTHY Blueberry muffins. NO white flour, NO sugar, NO butter......sound awful!! Actually they were pretty good, high in protein and only slow carbs.</div><div><br /></div><div>Makes 12 muffins</div><div><br /></div><div>100 g spelt flour</div><div>100 g rolled oats</div><div>100 g whole wheat flour</div><div>1 tsp baking powder</div><div>150 ml yogurt</div><div>250 g skyr (if you don´t have skyr then just use yogurt)</div><div>200 ml sunflower oil</div><div>2 large eggs</div><div>150 ml agave syrup </div><div>100 g blueberries</div><div><br /></div><div>1. Set oven to 180C </div><div><br /></div><div>2. Mix the dry ingredients well together in a bowl. </div><div><br /></div><div>3. Mix the yogurt, skyr, oil, eggs and agave syrup in another bowl. Add the wet ingredients to the dry and mix, as usual with muffins do not over mix. </div><div><br /></div><div>4. Add the frozen blueberries to the batter and fold 3 - 4 times. If you fold too many times the batter turns purple. </div><div><br /></div><div>5. Spoon the batter evenly into a muffins mould and bake in the oven for 30 minutes. </div>Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com4tag:blogger.com,1999:blog-8982763386310812295.post-537462172268414622012-01-21T07:19:00.000-08:002012-01-21T07:55:41.319-08:00Vanilla Custard & Rhubarb Soufflé<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWih4A1ZsQSS9aH7BclubRGU4h8zl2NgNbmT_oG_zoi7Jcqj_KeAt0Qahr_CcqQakGCxrEKZZ-XW0mNcm8OUn2gNy73ottc1zZgdgAR7vSModjzko5G-m5OV2bWo8e2qcMZGgAFDvPwe4/s1600/_DSC0970.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWih4A1ZsQSS9aH7BclubRGU4h8zl2NgNbmT_oG_zoi7Jcqj_KeAt0Qahr_CcqQakGCxrEKZZ-XW0mNcm8OUn2gNy73ottc1zZgdgAR7vSModjzko5G-m5OV2bWo8e2qcMZGgAFDvPwe4/s400/_DSC0970.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5700114340144951586" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SR5wtbxa39UvELJSSEgM9tJV-oBoAw9JRn_NO3oF721mtzGFxOmEqGc2wUsT7DzX6GgYNYlubVepOhoFZ1Th12uRXb1Qjw337dLhIAnM2X-MyIR0YBcooDJYc3_nvW4eXjiFTndqm8l6/s1600/_DSC1039.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SR5wtbxa39UvELJSSEgM9tJV-oBoAw9JRn_NO3oF721mtzGFxOmEqGc2wUsT7DzX6GgYNYlubVepOhoFZ1Th12uRXb1Qjw337dLhIAnM2X-MyIR0YBcooDJYc3_nvW4eXjiFTndqm8l6/s400/_DSC1039.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5700111448149635890" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiko1JSyOCVtnxqqXkRFVMzr_ITPrxbXxd50bOlI1aIO0Jj0BMD5EWCHkFxZSyW3Oh0MuE2SQIyDkXT3Gt5CvSDgbDnmy4B3C1LPDOED1fn80IeCZOuLX4tLu0artVS5GpxPp8KDQLLFpan/s1600/_DSC1135.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiko1JSyOCVtnxqqXkRFVMzr_ITPrxbXxd50bOlI1aIO0Jj0BMD5EWCHkFxZSyW3Oh0MuE2SQIyDkXT3Gt5CvSDgbDnmy4B3C1LPDOED1fn80IeCZOuLX4tLu0artVS5GpxPp8KDQLLFpan/s400/_DSC1135.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5700111198782659906" /></a><div style="text-align: justify;">When I want to impress I bring put the Big Guns!! ...no not my biceps, I mean my absolute favorite desserts. Don´t be scared of souffles, this recipe is very easy and all you have to do is be well prepared. The special thing about this recipe is that when you take a spoon full of soufflé you all kinds of different flavors and texture. You have the hot creamy vanilla soufflé, cold custard, crunchy biscuit and sweet and sour rhubarb all at the same time! </div><div><br /></div><div><div style="text-align: center;">Serves 6</div><div style="text-align: center;"><br /></div><div>400 g rhubarb, cut into small chunks</div><div>100 g caster sugar</div><div>25 g butter, softened </div><div>6 gingerbread biscuits, smashed to fine crumbs</div><div>150 g readymade vanilla custard, plus extra for serving</div><div>1 large egg yolk, plus 4 egg whites</div><div>2 tbsp granulated sugar</div><div>1 tsp plain flour</div><div>pinch of sea salt </div><div><br /></div><div style="text-align: justify;">1. Preheat the oven to 180 C. Put the rhubarb into the saucepan with the 100g sugar. Put the lid on and let it simmer on a medium-low heat for about 10 - 15 minutes, or untill the rhubarb is soft. Set it aside and let it cool down. </div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">2. Butter the inside of 6 ramekin dishes and dust the inside with the smashed gingerbread biscuits. Then shake out the excess crumbs. Then put one tablespoon of the cooled rhubarb on the bottom of the ramekins. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">3. Mix the rest of the stewed rhubarb with the custard, egg yolk and flour in a bowl. In another bowl, beat the egg whites, salt and granulated sugar until you have soft peaks. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">4. Working very gently, fold 2 spoonfuls of the stiff egg whites into the rhubarb mixture. Then tip this into the bowl containing the rest of the egg whites and fold together very carefully. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">5. Divide the mixture between the ramekins and level the tops. Bake the souffles in the preheated oven for 18 - 20 minutes, or until the souffles are lovely golden and have risen nicely. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">6. Remove from the oven and directly make a hole in the middle of the soufflé with a spoon and dollop two or three tsp of vanilla custard into the hole. Sprinkle with icing sugar and serve!</div>Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com2tag:blogger.com,1999:blog-8982763386310812295.post-22679139346673100662012-01-08T00:57:00.000-08:002012-01-08T01:24:05.817-08:00Oatmeal Crumble Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFP3AgvE8O-xyo21-lJsVObvGM0UNEnvplctLRVdBdZpnrejdu3ItjAWsoA8AoMeSkOnJNTNu3lXj2yJbe_JqS82fRGpgKocxAov5wXbueRPxSlonr9umKhF1WQ2pUefbLUAupaXOY4tJp/s1600/IMG_9769.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFP3AgvE8O-xyo21-lJsVObvGM0UNEnvplctLRVdBdZpnrejdu3ItjAWsoA8AoMeSkOnJNTNu3lXj2yJbe_JqS82fRGpgKocxAov5wXbueRPxSlonr9umKhF1WQ2pUefbLUAupaXOY4tJp/s400/IMG_9769.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5695186748822773634" /></a>I love having newly baked muffins on a sunday mourning but I think it is important that they are at least semi healthy, just so your blood sugars don't go on a roller coaster ride. These muffins are a bit custerd-y when hot but firm and soft when cooled. Although the muffins have sugar in them they are not at all to sweet, but the crumble adds the slightly sweet and buttery taste which is crucial I think.<br /><div><br /></div><div>Makes 12 large muffins</div><div><br /></div>Crumble Topping<div>80 gr whole wheat flour</div><div>40 gr rolled oats</div><div>50gr sugar</div><div>pinch of salt</div><div>60gr butter, cold</div><div><br /></div><div>1. Add everything into a bowl and work together with your fingers, pinching the flour and butter together until a sandy texture. But the topping into the freezer until you make the muffins. </div><div><br /></div><div>100 gr rolled oats</div><div>100 gr whole wheat flour</div><div>100 gr all purpose flour</div><div>1/2 tsp baking powder</div><div>pinch of salt</div><div>200 gr butter, melted</div><div>70 gr cane sugar or brown sugar</div><div>350 ml plain yogurt</div><div>2 large eggs, whisked</div><div><br /></div><div>1. Set oven to 180 C and butter a 12 muffin mould. </div><div><br /></div><div>2. Mix together the dry ingredients in a bowl. </div><div><br /></div><div>3. Melt the butter in a pan, then add the sugar and let it dissolve in the warm butter. Add the whisked eggs and yogurt and mix together. </div><div><br /></div><div>4. Add the whet ingredients to the dry ingredients and stir. Do not overmix!</div><div><br /></div><div>5. Pour the batter into the muffins mould and sprinkle the frozen crumble topping on top. Bake for 30 - 35 minutes depending on your oven. Let the muffins cool down before you remove them from the mould. </div><div><br /></div>Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com2tag:blogger.com,1999:blog-8982763386310812295.post-60021731138944699212012-01-04T12:58:00.000-08:002012-01-04T13:15:06.033-08:00Lemon-Banana Cake<div>This is such an easy cake to make, and I love how you just mix the dry, the whet ingredients together and your done. We Icelanders traditionally make the banana bread more like bread that you eat with butter but I actually like this twist on it. Quick and easy...thats how I do it!</div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nb7Tp63Yk9Je1iVx5oY9I6Gvds3UEX891aFbcAxnVlAUCI7I2dhO2kqnVQRLl6tMDWLgFHiFyOqWDaBJtNRcdsCXRg4SAcHHq7qKM7gaSGz7u9FRRn_a6Zq0Zg1GCqJlaqjIBQKrbVDO/s1600/Lemon+-+Banana+Cake.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nb7Tp63Yk9Je1iVx5oY9I6Gvds3UEX891aFbcAxnVlAUCI7I2dhO2kqnVQRLl6tMDWLgFHiFyOqWDaBJtNRcdsCXRg4SAcHHq7qKM7gaSGz7u9FRRn_a6Zq0Zg1GCqJlaqjIBQKrbVDO/s400/Lemon+-+Banana+Cake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5693887600622810754" /></a><div><br /></div>120 gr all-purpose flour<div>140 gr whole wheat flour</div><div>125 gr brown sugar</div><div>1 tsp baking powder</div><div>pinch of salt</div><div>100 gr dark chocolate</div><div>80 ml olive oil/sunflower oil</div><div>2 large eggs, beaten</div><div>3 large bananas</div><div>60 ml yogurt, 3%</div><div>1 tsp vanilla extract</div><div>zest of one lemon</div><div><br /></div><div>For the glaze</div><div>80 gr brown sugar</div><div>50 gr powdered sugar</div><div>juice of one lemon</div><div><br /></div><div>To make the glaze: Mix all the ingredients in a bowl and let it sit for at least 45 minutes. </div><div><br /></div><div>1. Set oven to 180 C</div><div><br /></div><div>2. Mix the dry ingredients well together in a large bowl.</div><div><br /></div><div>3. Mix the whet ingredients well together in a another bowl.</div><div><br /></div><div>4. Pour the whet ingredients into the dry ingredients and mix together with a spatula. Do not over-mix!</div><div><br /></div><div>5. Bake for approx. 60 min. Its better not to overcook the cake as you want that soft middle. Let it cool before you pour on the glaze.</div>Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com6tag:blogger.com,1999:blog-8982763386310812295.post-15785977273257690112011-12-30T04:59:00.000-08:002011-12-30T05:13:37.748-08:00Mascarpone and Espresso Mousse<div>A dessert to impress with tomorrow night at the new year party. This combo of chocolate and mascarpone with the coffee works really well and is the perfect ending to a new years feast!</div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalIZpb-ZaAnqowDa6pChwIH-gERQisXAik_70-X8RSQcOA2j8ya9FTRFsjbJtp29p-f6kOBZ-RrWK2nrT2ASxD8Hg5lLYrPgemRNpK6gZcRnZoKhaWh0QxEeJ4_jjDR68qwuK-8MutmBg/s1600/IMG_3522.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalIZpb-ZaAnqowDa6pChwIH-gERQisXAik_70-X8RSQcOA2j8ya9FTRFsjbJtp29p-f6kOBZ-RrWK2nrT2ASxD8Hg5lLYrPgemRNpK6gZcRnZoKhaWh0QxEeJ4_jjDR68qwuK-8MutmBg/s400/IMG_3522.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5691906185457512386" /></a><br />For 4 greedy people<div><br /></div><div>100 gr dark chocolate, 70%</div><div>125 gr mascarpone cheese, room temperature</div><div>2 tbsp powdered sugar</div><div>4 tbsp espresso, cooled</div><div>1 1/2 dl cream</div><div><br /></div><div>decoration</div><div>4 tbsp cream, whipped</div><div>chopped dark chocolate</div><div>2 macaroons<br /><div><br /></div></div><div>1. Melt the chocolate over a bain marie (waterbath). Whip the mascarpone and the sugar together in a bowl. Add the espresso coffee and melted chocolate and mix well with a spatula. Whip the cream and then fold it together with the cheese and chocolate mixture. Pour into serving moulds and cool over night in the fridge. </div><div><br /></div><div>2. Decorate with the whipped cream, chocolate and macaroons before serving. </div>Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com0tag:blogger.com,1999:blog-8982763386310812295.post-53648967146369775872011-12-30T04:28:00.000-08:002011-12-30T04:57:45.207-08:00Portobello Starter<div>This is a great little amuse bouche or starter on some thinly sliced sourdough bread for the new years party.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjql-KyjXtrAaaARwMkKCqndURm7F_Y8q_ttjb8BOR2lReGJQCPfz8zPULQCSEmET8JPVgiKI7m-h-9ZqD88k5Es6pdzZygLbE74ySVHF9KvzwcykcDr7l1cLOpr4VMph9wa1eHc7Oxl5a7/s1600/IMG_6911_1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjql-KyjXtrAaaARwMkKCqndURm7F_Y8q_ttjb8BOR2lReGJQCPfz8zPULQCSEmET8JPVgiKI7m-h-9ZqD88k5Es6pdzZygLbE74ySVHF9KvzwcykcDr7l1cLOpr4VMph9wa1eHc7Oxl5a7/s400/IMG_6911_1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5691901137419083218" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3aD5LlojlEfmR7GnS6FvbJIop9azQ1DorV_6ftG2bIEAbSJ9K_2Qf5-Q8Ud7f7ivaYABoqpbZi_7XNsdkoxuCiksxhG8ME9m24nJyZ79NUXRMr3OGAmw2jYQvyuGOo3fv79T9cVrxBd6/s1600/kokkabok+140.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3aD5LlojlEfmR7GnS6FvbJIop9azQ1DorV_6ftG2bIEAbSJ9K_2Qf5-Q8Ud7f7ivaYABoqpbZi_7XNsdkoxuCiksxhG8ME9m24nJyZ79NUXRMr3OGAmw2jYQvyuGOo3fv79T9cVrxBd6/s400/kokkabok+140.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5691899853621538930" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevK7prY56GAxwFZfFt5hVTndWWDnRDbJhaSvKWa_seSq9DvBHg19XjCkLFJMHB8gAZnCKPl93Hhvj2LBvPUCHjQuinBRrzKTyHcKabaFRUMRT21lDD_UTw_vlY1kBBz3jdFamVUMhDwRb/s1600/IMG_7021_1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevK7prY56GAxwFZfFt5hVTndWWDnRDbJhaSvKWa_seSq9DvBHg19XjCkLFJMHB8gAZnCKPl93Hhvj2LBvPUCHjQuinBRrzKTyHcKabaFRUMRT21lDD_UTw_vlY1kBBz3jdFamVUMhDwRb/s400/IMG_7021_1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5691898883017643106" /></a>For 4 -6<br /><div><br /></div><div>3 - 4 large portobello mushromms, sliced <div>50gr butter</div><div>2-3 cloves garlic, chopped<br /><div>150ml cream</div><div>zest from 1 lemon</div><div>handful of chopped parsley</div><div>salt and pepper</div><div><br /></div><div>Start of sauté-ing the mushrooms in the butter and garlic in a pan and season well with salt and pepper. Make sure not burn the garlic!</div><div><br /></div><div>Add the cream and let it come up to the boil. Take of the heat and let it cool slightly until the cream has thickened. You may need to add a little cream depending on how much sauce you want.</div><div><br /></div><div>Chop the parsley and zest together and sprinkle over just before you serve.</div><div><div><div><div style="text-align: center;"><br /></div></div></div></div></div></div>Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com1tag:blogger.com,1999:blog-8982763386310812295.post-508752240645222072011-12-30T04:16:00.000-08:002011-12-30T04:58:52.400-08:00I am back in the Kitchen!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWSIQgUK-H6uZIuAzYK-QFtxKoDN3YJyrf5B6Er4Zxkxrhim-uCI0Y3ohyphenhyphenRGRJmHZA2XxslEhyphenhyphenw4xr7-JC2umlN7qNoDNDB-snG1qamWGBI_LdGL0Ypa2xzthsRn0lumDkQGV2dcGXOmpg/s1600/kokkabok+274.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWSIQgUK-H6uZIuAzYK-QFtxKoDN3YJyrf5B6Er4Zxkxrhim-uCI0Y3ohyphenhyphenRGRJmHZA2XxslEhyphenhyphenw4xr7-JC2umlN7qNoDNDB-snG1qamWGBI_LdGL0Ypa2xzthsRn0lumDkQGV2dcGXOmpg/s400/kokkabok+274.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5691897336784045298" /></a><br />Hi Friends!<div><br /></div><div>Hope you missed me :) </div><div><br /></div><div>I will start Food-Bloggi´n again and hope you will follow me here on the icelandic amateur chef. </div><div><br /></div><div>All the best and HAPPY NEW YEAR!</div><div><br /></div><div>Gudmundur Palmason</div>Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com0tag:blogger.com,1999:blog-8982763386310812295.post-89890729650136627792010-12-09T00:15:00.001-08:002010-12-09T00:16:54.611-08:00Christmas Chocolate<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkubfgBhc-T3oW11l-tANoiG-gb7xTgL8ZLbOK3vCfP2DpPDXi2Y_q79yS9C12g3NxLv0VjWjddxAHj3YNU9omypKdqu7zEgnWtW5ADCZRvYWbjE9vLwVrkuyOLKRvjWb4t3bbdgdvafmm/s1600/IMG_1724.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkubfgBhc-T3oW11l-tANoiG-gb7xTgL8ZLbOK3vCfP2DpPDXi2Y_q79yS9C12g3NxLv0VjWjddxAHj3YNU9omypKdqu7zEgnWtW5ADCZRvYWbjE9vLwVrkuyOLKRvjWb4t3bbdgdvafmm/s400/IMG_1724.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5548593306025699490" /></a><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size: medium;">500g dark chocolate 70%<br />1tbsp instant coffie<br />2dl mixed nuts, almonds and hazelnuts<br />1dl dried fruit, blueberries or raisins<br />1dl dessicated coconut<br /><br />Melt the chocolate in a bowl over simmering water. Stir in the instant coffie.<br /><br />Roast the nuts in the oven for 15 minutes at 180˚C.<br /><br />Add the nuts, coconut and dried fruit to the melted chocolate and pour over a baking tray lined with baking paper. Spread evenly with a spatula and let cool in the fridge for 30 minutes.</span></span>Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com2tag:blogger.com,1999:blog-8982763386310812295.post-70260081636865563242010-11-22T03:15:00.000-08:002010-11-22T03:17:33.800-08:00My Famous Christmas Florentines<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2z140xfwpHNP-GQlwTOXL86MZjbZ3YIEYbEhDChWh0H_5wb3jqXdGYCJZBC3AdNT3bRJjvLI8e6rJsWkHKNwjsWQyUHHIvkVWwHtVHs6EQBEE8ULkHLUKpaspLCeH9nzRbP-mkrByohv/s1600/IMG_1884.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2z140xfwpHNP-GQlwTOXL86MZjbZ3YIEYbEhDChWh0H_5wb3jqXdGYCJZBC3AdNT3bRJjvLI8e6rJsWkHKNwjsWQyUHHIvkVWwHtVHs6EQBEE8ULkHLUKpaspLCeH9nzRbP-mkrByohv/s400/IMG_1884.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5542331532719100722" /></a><span class="Apple-style-span" style="font-size: medium;"><br /></span><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Why not give something you made yourself for christmas this year, like these christmas florentines. I think it´s always a special thing when you get something from someone that has put in some effort and creativity into a present. </span></span></span><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 20px; font-size:13px;"><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><span style=" color: rgb(255, 0, 0); "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></span></span></div><div><span style=" color: rgb(255, 0, 0); "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">100g special K cornflakes, bashed into fine crumbs<br />90g flaked almonds<br />50g dried blueberries<br />50g dried apricot, chopped<br />397g can condensed milk<br />300g milk chocolate<br />60g dessicated coconut</span></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;"><br />Heat the oven to 180˚C and line a baking tray with a sheet of baking parchment. Put the crushed cornflakes, almonds, blueberries and apricots in a bowl and mix well together. Stir in the condensed milk until all the ingredients are sticky. Spoon tablespoons of the mixture onto the sheet and leave some room for spreading. Flatten each spoonful with the back of the spoon and bake for 10-12 minutes until golden brown.<br /><br />Melt the chocolate over simmering water. When the cookies are cool, spoon or brush the base of the cookies with the melted chocolate and dip in the dessicated coconut. Leave until the chocolate has set and serve or put in a box as presents. Will keep for 5 days in a airtight container.</span></span></div></span></div>Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com1tag:blogger.com,1999:blog-8982763386310812295.post-12769764782338486922010-10-27T01:12:00.000-07:002010-10-27T01:33:52.567-07:00English Scones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiARI4CrAOk3VLAfTb6esKsPdH3P9JzI-nXmZ-6iiOBWNvehJqZc59m3RxrvEoSQCOsCgKhplGmeaP9W8PW-CIx3K3IKbw5gusUUid67Fbv2uYM4nCLMURXT5EGCwghZsix43I_7XVkjJsm/s1600/IMG_1266.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiARI4CrAOk3VLAfTb6esKsPdH3P9JzI-nXmZ-6iiOBWNvehJqZc59m3RxrvEoSQCOsCgKhplGmeaP9W8PW-CIx3K3IKbw5gusUUid67Fbv2uYM4nCLMURXT5EGCwghZsix43I_7XVkjJsm/s400/IMG_1266.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5532637486746599042" /></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">225g flour</span></span><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">1 tsp baking powder</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">pinch of salt</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">25g sugar</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">50g butter, softened</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">150ml milk</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">1 egg, beaten</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">100gr walnuts, chopped</span></span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 16px; font-size:13px;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Pre-heat the oven to 220C.</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "></span></span></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Sift together the flour, baking powder and salt into a bowl. Stir in the sugar, add the butter and rub quickly into the flour, creating a fine breadcrumb consistency. </span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "></span></span></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Add the milk, a little at a time, working to a smooth dough. Add the walnuts and work them into the dough.</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "></span></span></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">This is now best left to rest for 5-15 minutes before rolling.</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "></span></span></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Roll out the dough on a lightly floured work surface until 2cm thick. Using a 5cm pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix will result in an uneven rising.</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "></span></span></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish.</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "></span></span></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden brown. Allow to cool slightly, and serve while still warm.</span></span></span></div>Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com3tag:blogger.com,1999:blog-8982763386310812295.post-51223005536147918322010-10-06T10:46:00.000-07:002010-10-06T10:49:45.380-07:00Bread and Butter Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQXuGnTBfjlWJdqLbAz0OfxLjjfytk-0s9fIkpEk9OPbMe2VtfLFkYdmwnFb3rd8jZW-eVvSSbynvwIbleWgFYuNS6ubGXdRbUOpzg6jmuOlTeHSPrrQrVlRl3J_hgwu3_pVdi0iSpSpR/s1600/IMG_1630.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQXuGnTBfjlWJdqLbAz0OfxLjjfytk-0s9fIkpEk9OPbMe2VtfLFkYdmwnFb3rd8jZW-eVvSSbynvwIbleWgFYuNS6ubGXdRbUOpzg6jmuOlTeHSPrrQrVlRl3J_hgwu3_pVdi0iSpSpR/s400/IMG_1630.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5524991624929626786" /></a><div style="text-align: justify;"><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size: medium;">Bread and butter pudding is one of those classic old English recipes that really warm you up when it starts to get cold. The addition of marmalade brushed over the bread makes it fantastically crisp, with a zingy orangey bitterness that just makes the whole thing superb. I also include baileys wich I love but if you don´t like it....leave it out. This is another dessert that you don’t want to overcook because you want to have the soft insides contrasting with the crispiness on top.</span></span></div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 20px; font-size:13px;"><div></div><div></div><div></div><div></div><div align="center" style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div align="center" style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">350g white bread, at least 24 hours old</span></div><div align="center" style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">5 tbsp orange marmalade</span></div><div align="center" style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">3 large eggs and</span></div><div align="center" style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">1 egg yolk</span></div><div align="center"><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">250ml full fat milk</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">250ml double cream</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">1dl bailey´s liquor</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">2 tbsp sugar</span></div></div><div align="center" style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">few drops of vanilla extract</span></div><div align="center" style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">sugar and cinnamon to sprinkle</span></div><div align="left"></div><div align="left"><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;">1. Set the oven at 180˚C. You will also need a deep ovenproof dish, very lightly buttered.</span></div></div><div align="left"></div><div align="left" style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div align="left" style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;">2. Slice the bread and trim the edges off.<br /></span></div><div align="left" style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div align="left"><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;">3. Melt the marmalade in a small saucepan. Put half of the bread slices in the oven proof dish. Spoon half of the marmalade over the bread. Heat the milk, cream, vanilla extract, baileys and sugar in a pot and bring to the boil. Take of the heat and beat in the eggs. Pour half the egg and milk mixture over the bread. Add the remaining slices, the rest of the marmalade and the rest of egg and milk mixture. Push the bead down so it soaked with the sweet liquid. Sprinkle a little cinnamon and sugar on top.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;">4. Bake in the preheated oven for 35-40 minutes until it is puffed and golden. Shake it gently, it should wobble but show no sign of uncooked custard. Serve warm, and if you wish, with a dollop of whipped cream.</span></div></div></span>Anonymoushttp://www.blogger.com/profile/15309346584906917780noreply@blogger.com8