The house by the sea foodwaves

I´m here only for the food

Month: November, 2013

Fonts fonts fonts…

This is not food related post, unless you need a nice font to use when you make the Christmas or New Years Eve menu in Photoshop 🙂  I love fonts, I can spend hours finding the right font, the size the color, a font that goes well with another font…

Here are few fonts I really like, I put them together like that so I can easily remember their name next time I need a festive font for Christmas.  You think you can find them all at Myfonts.com  for a free download.

fonts

Dessert for Christmas and winter wonderland in Iceland

 

kokosdesert

I was asked to give readers of a local news paper good recipe for dessert.  I went for the coconut dessert because it is one of the best I´ve had and it is fresh after a heavy Christmas dinner. With some red and green it even looks very festive.

coconut

coconut

I have blogged about it before and you can find the recipe here.

rapsberry

When we get show in Iceland we sometimes say “King Winter has arrived”. He sure arrived with a blast couple of weeks ago with lots of snow, but the snow was gone few days later.  It was such a pretty sight in the country.

snowMy backyard

snow

By Meðalfellsvatn

snowLaxárnes seen from Drengur

Mussels – In season

I am a big fan of eating seasonal and it is interesting to do so when you live in Iceland.  In October all food blogs and food related websites are filled with recipes with pumpkins.  We do not grow pumpkins in Iceland.  Lately they have been imported and when available at the supermarket it is very very expensive.

mussels

In season in November for us is mussels, and best of all you can go pick it yourself FOR FREE!  Since my house is by the sea  it takes me a minute to go to the shore to get mussels.  We go quite often when it is save to pick them, that being any month that got the letter R in it.  That is basically from September to April.

mussels

I have cooked mussels many ways.  My favorite is a simple recipe with cream and Dijon mustard.

The trick when cooking mussels is to let them steam rather than boil.  Put very little water to the pot and cover it with the lid, bring to boil.  Then add the mussels.  When you see they have opened they are ready to eat.  It takes no more than 5 minutes.

mussels

Mussels with Dijon-Cream sauce

  • 1 onion
  • 1/2 L heavy cream
  • 2 tablespoons butter
  • 1 cup White wine (and another for steaming
  • 2-3 cloves garlic
  • 3-4 tablespoons Dijon mustard

Heat the skillet on medium heat, saute the onion, then add crushed garlic. Add cup of white wine, the cream and mustard.

I steam the mussels in a cup of white wine, you can also use water.

Put the wine or water in a pot, cover and bring to boil. Throw in the mussels, put the lid back on and steam until they open up, about 5 minutes.

While eating the mussels there is nothing like dipping a slice of  fresh sour dough bread in the Dijon-cream sauce that´s left on your plate.

mussels

Another easy recipe is heating oil on a skillet, add garlic, chile and ginger, then you add a can of  coconut milk.  Steam the mussels as before, throw them on the skillet with the coconut milk.  Serve with fresh cilantro.

mussels

I have also made pasta Marinera with mussels.  Lots of options when you got good mussels, My daughter loves mussels, I have never seen her eat anything  with as much pleasure.  Her recipe is like that.

mussels

Mussels a la Jóhanna

  • Mussels

Steam mussels in water.  Serve.

mussels

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