The house by the sea foodwaves


Month: March, 2012

Avocado fries

These are yummy and a fun appetizer at a dinner party or a part of a buffet.

Avocado fries for 2-3

  • 2 Avocados
  • 1 cup bread crumbs
  • 1 egg, beaten
  • Salt
  • Lemon pepper
  • Any spice you like…
  • Canola oil to deep fry



Cut the avocados in bits similar to French fries.


Dip them in beaten egg, then the bread crumbs.

Deep fry for 20-40 seconds, or until it gets a nice brownish color.

Avocado fries


The super duper awesome sandwich

This sandwich is so so so good. The combo is perfect. I am a ground beef fan, and don´t get me started on ground beef with melted cheese, match made in heaven!

The best bread to use with this one is focaccia or some sort of a soft bread. I made my own kind of a ciabatta made of a pizza dough. That worked well.
Get a good bread or make your own focaccia or ciabatta. Cut it in half.
Lay it on the table with the cut down.
Spoon few tbsp of mustard sauce on the bread. Top it with fried ground beef and few slices of cheese.

Make a sandwich

If you like jalapeno, slice a fresh one (or use canned) and put on top of the ground beef.

Put the sandwich in a panini grill and grill until the cheese has melted. (If you don´t have a panini grill but the sandwich in the oven.)

Serve with a glass of cold beer or some nice red wine.
Here is a link to video on how to make Ciabatta.
You can also make a pizza dough and form it as a ciabatta and bake in a 200°c hot oven for about 15 – 20 minutes. I love putting poppy seeds and sesame seeds on top of the ciabatta before baking it.
For the mustard sauce
  • 1/2 cup sour cream
  • 2-3 tbsp Dijon mustard
  • 1 tbsp sweet mustard
  • 2-3 tbsp agave or maple syrup
  • 1-2 garlic cloves
  • Salt and pepper
Taste it often and add more of what ever your taste bud find missing, more syrup if you like it sweeter, more of Dijon if you like that…
For the ground beef
  • 300 g ground beef
  • 1/2 red bell pepper, cut in small pieces
  • Garlic clove, pressed
  • 1/2 onion, cut small
  • Dried oregano, 2-3 tsp
  • Salt and pepper
Fry everything on a pan.
…don´t forget the cheese 🙂

Beet Dip

I love this dip. This one is worth trying even if you are not a big beet fan.

Beet dip

  • 1-2 Beets
  • 100 g sour cream
  • 1-2 garlic gloves
  • Salt
  • Pepper

Boil the beets. When fully cooked, put them in a blender with the rest of the ingredients.

Serve with grilled pita bread. This dip is so beautifully pink, love it.



For those of you travelling in Spain I can recommend   a Tapas bar called Sagardi.  Their Crab salad tapas is really good and the sangria there cools you down on a hot summer day.

 Crab Salad

  • 2 cups crab meet or surimi if you don´t have crab meat, chopped.
  • 1 cup celery, finely chopped
  • 1/4 cup red bell pepper, very finely chopped
  • 1 tbsp fresh lemon juice
  • 3-4 tbsp mayonnaise
  • Salt and pepper
  • 3 boiled eggs, only the white part
  • Baguette

Everything is mixed well in a bowl, except the eggs and the baguette.  Put the Crab salad on a piece of baguette.  Shred the boiled egg white and sprinkle it on top of the salad.

it´s so easy to grow your own potatoes


You don´t have to have a garden or live in the country to grow your own potatoes, you can do it on your balconies as well. Here you can see how Jamie Oliver and his friends do it.


Last night I made a potato dish that was really good. As usual I had no Idea what to make when I got into the kitchen… Well I knew it would have something to do with a potato, since I spent the day growing potatoes in a garbage bag.

Potato and white wine with lemon

  • Potato
  • Rice (boiled)
  • Garlic
  • Ginger, fresh
  • Sour cream
  • Roasted seeds and Pine nuts (pumpkin and sunflower seeds)
  • Salt
  • Pepper
  • Butter
  • Cheese
  • garlic chives

Cut potato in half, bake in oven until ready. The potato gets a brown hard thing when baked (on top) so clean it off with a knife, then take out all the potatoes with out harming the skin and put in a bowl. (This is a Jacket potato recipe)

In a pan or pot put in butter, garlic and ginger, then the cold boiled rice. Warm up the rice for couple of minutes. Salt it.

In the bowl with the potatoes, mix the rice with the potatoes, put in some sour cream, the nuts and seed and a little bit lemon juice. Salt and pepper. Put the mix back into the potato skins. Sprinkle with shredded cheese and put in oven on grill until cheese is melted. Sprinkle some garlic chives on top.

Served with a chilled white wine (Chardonnay) in a shot glass with a lemon!



April 1. 2009
Present: Halli, Soffía, Sigtryggur & Linda

We got couple of friends, a couple, for dinner the other day. Foodwaves it was. Here are couple of recipes from that night.
beef tartar

The little hacker

  • Entrecode beef
  • Raw egg, just the yolk
  • Salt and pepper
  • Lemon
  • Green beans
  • Ruccola

In a mixer lightly ground the beef. Make patties and put the yolk on top. Season with salt and pepper.

Brown the Green beans in butter, season with salt and pepper.
Serve the beef (steak tartar) with the beans, ruccola and lemon. It´s a total must to squeeze a little bit of lemon on top of the beef.

The last course was light and delicious, the time was about 01.00 am and we all had eaten lots of meat, and lots of raw meat, so a healthy dish of eggplant was really what we wanted!


Eggplant sympohny

  • Eggplant
  • Seed mix
  • Ruccola
  • Camembert
  • Red onion

Slice the eggplant, season with salt and let it stand for a bit in a tray. Wash the salt of and dry it. Brush it with olive oil, salt and pepper.

On a grill pan, grill it on both sides for few minutes.

Salad dressing

  • Balsamic Vinegar
  • Olive oil
  • Salt
  • Pepper
  • Garlic cloves

Mix well

Serve with ruccola, red onion, the seeds mix, Camembert and the salad dressing

Super thin oatmeal crackers

I love oatmeal, you can use it in so many different ways. It is very popular here in Iceland to eat a bowl of cooked oatmeal with milk for breakfast. You heat in a pot oatmeal, milk and salt. When you don´t finish the oatmeal bowl you can use it to make those little thicker pancakes we call lummur by adding it to a pancake mix.

Or if you have leftovers of the oatmeal you can make those really tasty oatmeal crackers.

You can use barley flakes as well as oats.



  • 1/2 cup oats
  • 1 cup water
  • 2 tsp salt

Put everything in a pot, bring to boil, simmer for 3-5 minutes. Put a baking sheet on an oven plate. Spread the oatmeal on the baking sheet, as thin as you can.

  • 2-3 tbsp some nice dukkah or good spices or nuts
  • 1-2 tbsp Maldon salt
I put some pistachio dukkah and salt evenly over the oatmeal spread.
Bake in the oven for 15 – 20 minutes at 220°c.
Scrape it carefully off the baking sheet and if it´s not crunchy enough turn it around and bake on the other side for 10 minutes or so.

Cool down and break it down into few parts.

Great healthy snack, just improvise with spices, oatmeal is so neutral tasting it will work with many kinds of spices.



I make Roti all the time now, super simple…just luke warm water, flour and salt.

One of my favorite food is Durum (Kebab, Gyros, Shawarma, Pita). I went on a 2 week cruise around the Black Sea. There you get such a good kebab type of food. Greece, Turkey, Egypt, Israel, and even in Bulgaria, Romania and Ukraine they have quite a bit of kebabish street food.

In Alexandria in Egypt they had some kind of Falafel in a hot dog bun with yougurtish dressing. It was delicious.

I remind you to take a look at the cutie pie Manjula, you find the link below. She shows you very well how to make Roti. And I find the Roti go so well with the kebab-pita type of food.

While I was making the Roti I had a glass of Carmen, Merlot 2006 from Chile. Really good wine.


My Durum

  • Roti
  • A kind of Raita
  • Chile oil
  • The filling

ROTI: Here is the recipe and here is the video

A kind of Raita

  • 2 cups plain yogurt
  • MALDON salt (by taste)
  • 1 ts paprika (spice)
  • 1 ts Kebab spice. Or Indian Masala, garam masala or any kebab spice you can find
  • Little tiny tiny bit of garlic clove. (Not too much)
  • 2 tbs veggie oil or olive oil. ( Not EVOO)

Chile Oil

  • 3 fresh red chiles, taste to make sure it has a bite
  • 2-3 cups Canola, Veggie or Olive Oil (Not the EVOO)
  • Little bit of salt

Put everything in an oven proved tray in a hot oven (240°) for about 20-30 minutes. Take it out and cool it down. Put the oil in a serving bowl, discard the chiles. If you want to you can keep the chiles in the jar too. Depends on how strong you want it to be.

TIP: The reason I don´t use Extra Virgin Olive Oil ( or EVOO like our friend Rachel Ray calls it) is because I find it to dominating in taste with this recipe and since it´s a lot more expensive and the chile taste will be what we are going for any other oil is good.


You can use what ever you like, but this is what I used and think is a must

  • Iceberg salad
  • Tomatoes, diced
  • The rocking red onion, sliced
  • Cucumber, diced
  • Falafel

It´s also good to add a chicken or lamb that´s been marinated in an Turkish or Indian type of spices. Falafel is delicious and feta cheese as well.

The way I measure things is just in dashes or bits or circa, most of the time you can just add ingredients by your taste.

This is a fun food if you are having people over. Put all ingredients on the table where every one can fill their own durum.

The East Indian guy cooks for us

Our friend from India came for a visit to Iceland. On our way to an East Indian restaurant we drove by a supermarket. So we decided to go buy food and have our friend cook Indian for us instead.This was his first visit to an Icelandic supermarket, he didn´t know what we´d be able to buy, but spontaneously bought a bit of this and bit of that.That was the best Idea we could have had because the food was super!
We bought:

  • Red lentils
  • Spinach, fresh
  • Fresh tomatoes
  • An onion
  • Red Onion
  • Chile and pepper season
  • Cumin seeds
  • Paprika (spice)
  • Sharwood Mango Chutney

NB. Make sure you use the cumin seeds not cumin powder.

DAHL made from red lentils

  1. Boil the lentils
  2. Put in a half a bag of spinach
  3. 2 tbs Garam masala, 2 tbs paprika and salt
  4. Added 4 tomatos and 1 onion roughly chopped
  5. In another small casarole he heated 1 dl veggie oil. Add 3 garlic cloves, chileflakes, 1 tbs cumin or so.
  6. After it had been heated in the oil for about 3-4 min, he put it to the lentils pot. Had it simmering for about 10 minutes. The texture is like a thick soup.

While it was simmering he made a Roti, East Indian flat bread. Flour, salt and luke warm water.

Put 1 cup flour in a bowl. Add about 1/2 cup luke warm water and bit of salt. Make a dough. Devide it into little balls and roll it out. (So it looks like a mexican tortilla)

Heat a non stick pan. Cook the bread on one side for few secons, flip over and cook for few seconds. Press it carefully to get air into it. Then again flip.

Here is a great video to see how it is done. I totally recommend you watch it if you wanna make this. It´s so easy. I make it all the time now.

I usually don´t use oil on the pan. She uses Ghee, but if you like you can use oil or butter.

I made the Raita.

  • 2 cups plain yougurt or greek yogurt
  • Cucumber
  • Red onion
  • 1/2 tbs Garam masala or other good indian spice blends
  • About 2-3 tbs Maldon salt
Mix ingredients together, you can garnish with fresh cilantro and red chili.

Refrigerate the Raita for a bit. Serve it all with rice and Mango chutney.

So, so good!

Mustard blue mussels and Thai blue mussels

The picture above is taken from my land, so this is the view from my window

and the sea, the Atlantic ocean, where I get my mussels from.

Here are two really good mussels recipes. I love blue mussels. I have a land in the country by the sea and there I can pick fresh mussels. They are so good when they are cooked fresh.

If you get a chance picking your own I totally recommend it! But when I don´t pick my own I just get the frozen ones at the supermarket.

Mustard blue mussels

  • 1/2 L cream
  • 2-3 dl good white wine
  • Garlic, by taste
  • 1-2 shallot onions
  • 150 gr butter
  • 3-4 tbsp Dijon mustard, or by taste
  • Salt and pepper

Brown the shallot and the garlic in some butter with the mussels. Add white wine, cream, more butter and mustard. Salt and pepper. Simmer until mussel is ready, 10 minutes or so.

Easy like Sunday morning…eh?

It´s a must to have a fresh baguette with this recipe because the mustard cream sauce is delicious to wet the bread in!

Thai blue mussels

  • 1 can coconut milk
  • Few tbsp red or green curry
  • Bit of red chile
  • Garlic
  • 1 Red pepper
  • 1 Red onion
  • 1/2 zucchini
  • Ginger
  • Cilantro
  • Butter
  • Salt and pepper

Cut the red pepper, red onion and zucchini small. Brown it on a pan with butter plus the finely chopped garlic, chile, ginger and then mussels Add the curry paste and coconut milk. Simmer until ready. Add salt and pepper by taste.

I read this on Wikipedia: It is a common misconception that unopened shells are unsafe to eat and should be discarded. The myth seems to have been started by the English food writer, Jason Gibson in her 1973 publication, Fish Book.

Interesting, I thought you couldn´t eat the unopened ones…hmmmm.

And the cat liked the red wine more than the mussels…

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