Potato & Chorizo Omelette

4 small potatoes, scrubbed and cut into chunks

Sea salt and freshly ground black pepper

6 large free-range eggs

100g chorizo sausages, cut into 1cm thick slices

2 sprigs of fresh rosemary, leaves picked

2 shallots, peeled and very finely sliced

Juice of 1 lemon

Extra virgin olive oil

A bunch of fresh flat-leaf parsley, chopped

1. Preheat your oven to full whack, or get your grill nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.

2. Heat a 20cm non-stick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything's lightly golden and crisp, remove from the pan with a slotted spoon and put to one side. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they'll start to crisp up. Pour the beaten eggs on top immediately, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the grill until the omelette is golden brown on top and just cooked through in the middle.

3. While the omelette is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a glug of extra virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, then mix in the parsley leaves. Serve a little on top of the omelette.

My Guest Post on Chow & Chatter

Photo taken by Hlynur Palmason

Hi friends

My new food-blog friend Rebecca on chowandchatter.com was so nice to let me guest post on her fantastic food blog about myself and Icelandic recipes. Please go and check out her site.

Guðmundur Birkir Pálmason

Minced Beef Burgers in a Brown Sauce

This is a recipe my mom used to make and always takes me back to my childhood. Good and wholesome home cooking is the best.

1 kg minced meat, (beef 10%)

1 onion, thinly sliced

3 slices of bread

1 egg

2dl milk

2 tsp allround spice

salt and pepper

300ml beef stock

1dl simple cream

flour to dust

Put the bread in a foodprosessor and pulse until you have fine crumbs. Put the breadcrumbs in a bowl and add the milk and egg. Mix well together.

Add the minced meat and allround spice to the bowl and mix well with your hands. Salt and pepper to taste.

Make 9 – 10 burgers and set them aside. Add the sliced onion and a drizzle of olive oil to a hot pan and fry them until brown. Then remove the onion from the pan and set aside.

Dust the beef burgers in some flour , the flour will thicken the sauce and give the burgers a nice texture. Fry them in a little butter on both sides on a hot pan.

Add the onion back to the pan and then add the stock. Let simmer for 3 minutes. Add the cream to the sauce and stir.

Serve with some boiled potatoes.

Espresso Ice Cream Pie

This is so ridiculously tasty and so easy to do, becouse you dont have to bake or whisk anything really, you just make the base in a foodprossessor, spread the softened ice cream over and pour the fudge on top. You can flavor and change this pie however you like and the possibilities are endless. You can use whatever flavor ice cream you like for example coffie, chocolate, strawberry, caramell......you get the idea . And you can flavor the fudge with cardomom or brandy or espresso coffie or or.......or or or....Cover the pie with clingfilm film and a double layer of foil and the pie will hold for 6 months in the freezer.

375g digestive biscuits
75g soft unsalted butter
50g dark chocolate
50g milk chocolate

1 1/2 L vanilla ice cream

2 shots espresso, cooled

300g golden syrup
100g brown sugar sugar
pinch of sea salt
75g butter
125ml double cream

Process the biscuits with the butter and chocolate until it forms a damp but still crumb-like clump. Press into a 23cm pie plate or flan dish. Form a lip of biscuit a little higher than the plate or dish if you can. This process takes patience as you need ideally to form a smooth even layer….. Sorry. Freeze this biscuit-lined layer for about an hour so it gets really hard.
In the meantime, let your ice cream soften in the fridge, then stir in the cooled espresso. Spread the ice cream into the hard-biscuit-lined dish to form a layer. Then cover in clingfilm and replace in the freezer.

Put the syrup, sugar, salt and butter into a saucepan and let it melt over a low to medium heat, before turning it up and boiling for 5 minutes, then turn off the heat and add the bourbon, letting it hiss in the pan. Add the cream and stir to mix into a sauce, then leave to cool. Once the sauce is cool pour it over the pie to cover the ice cream layer and then put it back in the freezer. Once frozen, cover with clingfilm again.

When ready to serve, remove from the freezer, take the whole pie out of its dish and cut into slices.

Gingerbread Hotcake

150g flour

100g light muscovado sugar, plus 200g extra

1 teaspoon baking powder

2 teaspoons ground ginger

2 teaspoons mixed spice

125ml full-fat milk

60ml vegetable oil

1 egg

6 teaspoons butter

500ml boiling water

1. Preheat oven to 220°C and place a baking sheet on the shelf. Put water on to boil. 2. Mix together the flour, 100g of the sugar, the baking powder, 1 teaspoon of the ground ginger, 1 teaspoon of the mixed spice, and the milk, oil and egg. 3. Put into a greased baking dish 4. In another bowl, mix together the remaining 200g of sugar with the remaining teaspoons each of mixed spice and ground ginger, and sprinkle over the batter in its baking dish. Dot the butter on top and pour the boiling water over the mixture.......I know it´s strange but it works:) 5. Put the dish on the baking sheet in the oven for 30 minutes. Let stand for 10 minutes before serving, and make sure you scoop out the sauce beneath the sponge in the dish.

Christmas Florentines

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. You could make some homemade vanilla sugar like i gave my mom and dad last cristmas where you pulse 4 vanillapods with 1kg of sugar in a foodprocessor, some red wine chocolate truffles which I will do this christmas or saffran pears in a jar where you add 0.5g of saffran to 1 can of pears and put it in a nice jar wich everybody would like to eat with some vanilla ice cream.

100g special K cornflakes, bashed into fine crumbs
90g flaked almonds
50g dried blueberries
50g dried apricot, chopped
397g condensed milk
300g milk chocolate
60g dessicated coconut

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.

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.

Lemon Tarte á la Marco Piere White

I know I know.....I just posted my lemon tarte 2 weeks ago, but I just had to share this recipe from the master Marco Pierre White who I think is the best and most exciting chef of all time. When you see him in his tv show from the old days when he was just 27 years old, you really are amazed on how seasoned he is as a head chef and how fucking great the dishes are he creates. Here is a link to a video of him cooking for Raymond Blanc...www.youtube.com/watch?v=a-D8Wzqs-xc

Pastry
500 g plain flour
175 g icing sugar
250 g unsalted butter, at room temperature
grated zest of 1 lemon
1 vanilla pod, split open
11/2 eggs, beaten

Supplier Directory

• Pastry Cases
• Pastry
• Brushes, Pastry
• Pastry Cutters
• Display Cabinets, PastriesLemon filling

Fylling

9 eggs
400 g caster sugar
grated zest of 2 lemons
juice of 5 lemons
250 ml double cream

Decoration
50 g icing sugar
sprigs of mint

1. Sift the flour and icing sugar on to a work surface and work in the butter. Make a well in the centre and add the lemon zest and seeds scraped from the vanilla pod. Add the eggs. Knead the mixture with your fingers, working as quickly as you can, until everything is combined to a smooth dough. Wrap in plastic film and leave to rest in the fridge for at least 30 minutes.

2. Pre-heat the oven to 180°C.

3. Grease a flan tin with a removable base that is 20 cm in diameter and 3.75 cm deep. Roll out the pastry on a lightly floured surface to a disc large enough to line the tin and allowing an overhang of not less than 1 cm. Lay the pastry gently into the tin.

4. Line the pastry case with greaseproof paper and fill with enough dry bakingbeans or lentils (or indeed any dry pulses) to insure the sides as well as the bottom are weighted. Bake for 10 minutes. Remove the beans and greaseproof paper and trim off the overhanging pastry, then return the flan case to the oven to bake for a further 10 minutes.

5. Meanwhile, make the lemon filling. Whisk the eggs with the caster sugar and lemon zest in a large bowl until smooth. Stir in the lemon juice, then add the cream. Continue to whisk until all the ingredients are thoroughly combined. Skim any froth from the top.

6. Reduce the oven temperature 120°C. Pour the cold filling into the hot pastry case (this will insure that the case is sealed). Bake for 30 minutes. Remove from the oven and leave to cool and set for about an hour.

7. When ready to serve, preheat the grill to very hot. Sift the icing sugar over the top of the tart and place it under the grill to caramelize the sugar to a light golden brown. Alternatively, you can just sprinkle the tart with icing sugar without caramelizing it. Cut the tart into slices and decorate each with a sprig of mint.