Icelandic Skyr Tart
Ingredients:
1 small container blueberry or vanilla skyr
1 half pint whipping cream cream
1 box vanilla wafers or cinnamon graham crackers
2 T. melted butter
Blueberry jam
Mash the graham crackers and mix it with the melted butter. Press the mixture into the bottom of a baking pan. Whip the cream, add the skyr and spread it out on top of the layer of graham crackers and finally smear the blueberry jam on top.
It’s good to make the tart the evening before you intend to serve it to soak the biscuits. Store in the fridge.
***
As skyr, a special Icelandic dairy product, is hard to come by outside Iceland, you may be able to use thick yoghurt as an alternative.
Alternative recipes use chocolate cookies, macaroons or plain oatmeal cookies, different flavors of skyr (although vanilla is the most common) and different types of jam: redcurrant, rhubarb or cherry, for example.
You can also top the tart with mixed fruit, chocolate or a caramel sauce, all depending on your taste and mood. Feel free to experiment!
Ricotta and Sweet Potato Lasagna
1/3 cup shredded parmesan
1 1/2 cups grated mozarella (or fresh sliced)
1 container ricotta
1 pkg. of fresh lasagna sheets
2 sweet potatoes, peeled and thinly sliced
1 large can fire roasted tomatoes (prefer Muir Glen)
For lemon basil dressing:
1/4 cup olive oil
1 cup chopped basil leaves
1 T. finely grated lemon rind
(mix these 3 ingredients together and set aside)
Heat oven to 400 degrees.
Mix parmesan and mozarella together in a bowl.
Line baking pan with parchment paper and layer with 1/2 the fresh lasagna sheets followed by 1/2 the ricotta, then layer 1/2 sweet potato slices followed by 1/2 the mozarella and repeat layers. Place a second sheet of parchment over the lasagna and fold edges to form a parcel. Bake 40-45 minutes until cooked through. Carefully open parcel to let steam escape, drizzle with basil/lemon/olive oil mixture and enjoy! |
Anzac Biscuits (Cookies)
ANZAC (Australia/New Zealand Army Corps) biscuits were sent to the soldiers during wartime. They quickly became a popular favorite at home too!
Ingredients:
1/2 cup plus 1 Tbs unsalted butter
2 Tbs Golden Syrup (available at World Market, some grocery stores)
3/4 tsp bicarbonate of soda dissolved in 1 Tbs water
1 cup rolled oats
1 cup unsweetened dried coconut (shredded)
1 cup all-purpose flour
3/4 cup brown sugar
Instructions:
- In a large bowl (or in the bowl of a stand mixer), combine the oats, coconut, flour and brown sugar. Set aside.
- Combine the butter and Golden Syrup in a small saucepan. Heat gently until the butter and syrup melt together. Add the bicarbonate of soda/water solution, stir well. Add the warm butter mixture to the dried ingredients, mixing well to combine.
- Roll rounded teaspoons of mixture into balls. Place about 2 inches apart on the parchment-lined baking sheets. Flatten the balls slightly.
- Bake 12-15 minutes, or until golden brown. Remove from oven, cool on cookie sheets for about 3 to 4 minutes, then transfer the cookies to a wire rack to cool completely before storing in an airtight container.
|
