Best Potato Salad Kartoflusalat In Iceland Recipes
NOT SO UNIVERSAL DIPPING SAUCE (ICELAND)
*Kokkteilsosa* in Icelandic, this recipe from *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir surprised me - mainly due to her intro: "This universal dipping sauce became popular in Iceland in the 1960s & is served w/chips, hamburgers, fried & deep-fried fish, fried chicken & other types of fast food. Some people even put it on their pizza." IMO this sauce is much more unique to Iceland than it is universal to anywhere in the universe! (Time does not include chill time) *Enjoy* !
Provided by twissis
Categories Sauces
Time 5m
Yield 5 2 oz Servings, 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine 1st 5 ingredients, taste & season w/salt + pepper to taste pref. Refrigerate for 2 hrs to allow flavors to blend.
- NOTE: May be kept in the refrigerator for up to 2 dys.
LOVE BALLS (AKA ASTARPUNGAR IN ICELAND)
Mainly because of the title, I could not resist entering this recipe from "Cool Cuisine" (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. Per her intro: "These deep-fried balls should be eaten hot or warm. DO NOT make them too lrg or they will darken too much on the surface b4 they are cooked thru." Most of her intros have contained such fun, historical & colorful info that I was disappointed she did not give us the history of this recipe title. This is your basic raisin fritter & is commonly used as a sml sweet treat for children (after school & otherwise). Pls see note at the end of the prep Re Yield & Times. *Enjoy* !
Provided by twissis
Categories Lunch/Snacks
Time 27m
Yield 24 Raisin Fritters, 24 serving(s)
Number Of Ingredients 9
Steps:
- Whisk eggs & sugar in a bowl.
- Mix flour, baking powder, cardamom & salt. Stir this mixture into the egg mixture, alternating w/the milk. (NOTE: You may not need all the milk. The batter should be thick & almost able to hold its shape.).
- Fold in the raisins. Heat oil to 365°F.
- Shape balls using 2 tablespoons & fry 5-6 at a time for 3-4 min or till med-brown & puffy, turning several times to cook evenly.
- Remove w/slotted spoon, drain on absorbent paper & repeat process to use all batter.
- NOTE #1 Re Yield & Times: I have not made this recipe & admit I have no plans to do so in the immediate future since my child-bearing yrs are ancient history. My prob entering this recipe was that there was not a hint of yield or times. That said, they were entirely guesstimated.
- NOTE #2: I was a bit surprised there was no mention of plumping the raisins. I would favor doing that, but it's your choice.
Nutrition Facts : Calories 61.2, Fat 0.8, SaturatedFat 0.3, Cholesterol 16.7, Sodium 104.2, Carbohydrate 11.8, Fiber 0.3, Sugar 3.9, Protein 1.8
POTATO SALAD (KARTOFLUSALAT IN ICELAND)
This is my final recipe entry from *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir & I suppose it's only fitting it should feature the much-revered potato. Per the intro: "Potato salad is served w/many meat dishes, esp steaks, grilled meat & sausages. There is a wide variety of recipes, but this 1 is the most popular." (This recipe begins w/the eggs & potatoes already cooked, so that time is not reflected) *Enjoy* !
Provided by twissis
Categories Fruit
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel & cube potatoes. Chop eggs. Peel, core & chop the apples. Chop gherkins & onion.
- Mix 1st 7 ingredients (potatoes thru sour cream) in a lrg bowl.
- Add curry powder, lemon juice (if using), salt + pepper to taste pref & stir well. Refrigerate for at least 6 hrs prior to serving.
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