The house by the sea foodwaves


Category: Bread

Girly brunch and pink pancakes with sage

I got invited to a really nice brunch last weekend.  My next door neighbor and a good friend in the country was having a flock of girls over for brunch.  These girls are in a “brunch club” and meet once in a while for brunch.  They are all into food and every girl brings one dish to the brunch and the standard of the food that is served is high.

Every time they have a new theme and this time it was fresh herbs.

They made for example mint salad, basil cocktail, shrimp salad, coconut-banana desert, zucchini with basil pesto, really good pasta with homemade pesto and rice wrap with fresh mint and coriander.  Everything was delicious.

Once the food was on the table I forgot all about my camera and enjoyed the food and the company as well as the good weather that was so nice so we could sit outside in the sun and eat.

For the brunch, I made pink pancakes with fresh sage. I served the pancakes with sour cream and fried bacon.  Sage and bacon goes well together.

Pink pancakes

  • 1/2 beet, cooked
  • Pancake batter
  • Fresh sage, 2 pck.
I lightly fried the sage in butter on a pan before adding it to the pancakes.

I mixed the cooked  beet with a half a cup of milk in the blender .

This is how my batter was this time

  • 1 egg
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 cup flour
  • Ca 1 cup milk (or as much as you need to get a good pancake batter)

The amount of milk depends on if you like thicker american pancakes or thinner crepes style pancakes.

Mix the ingredients together, as well as the beet that went to the blender.  Add the sage to the dough..

To make the pancakes round I used a cutter I have, I made rather small pancakes.  I used what got cut off the pancakes to make few roses for decoration.  You can see the images below how I rolled it up.


Icelandic sweet rye bread

I have a recipe of a sweet rye bread, another classic Scandinavian bread and very Icelandic.  There are few types of this sweet rye bread.  I will give you two different recipes with two different cooking methods.

This bread is so good with the Plokkfiskur recipe, and really good with lamb pate and cucumbers and also really good with a boiled or fried egg.

Icelandic rye bread

  • 225 g rye
  • 150 g flour
  • 125 g whole wheat flour
  • 2 tsp baking soda
  • 2 tsp salt
  • 1/2 liter buttermilk
  • 325 ml syrup

Mix all ingredients together.  Butter up 5 empty cans.

But a parchment paper in the bottom of the cans.  Pour in the rye batter, so you fill the cans half way up.

Close them with a piece of aluminum paper and put them in a pot of boiling water.  The water should cover half of the cans.  Turn the heat on medium low and boil it for about 3-4 hours.

And with some Plokkfiskur, the fish in a white sauce on top, match made in heaven, I kid you not.

Then I have another recipe, similar a  little darker bread.  It is best to cook it for a rather long time on low heat.

Icelandic rye bread II

  • 375 g rye
  • 125 g whole wheat flour
  • 2 tsp baking soda
  • 2 tsp salt
  • 1/2 liter buttermilk
  • 325 ml syrup

Mix all ingredients together. Butter up a pot made of Cast iron, enamel or ceramic. I also put some parchment paper in it in case the dough would stick.  Pour in the bread dough. Put the lid on the pot.  Put in it the oven at 100°c ( 212 f).

Bake for 10 hours.  I put mine in the oven around 10 in the evening and took it out 8 in the morning and it was nicely baked.

Scandinavian crisp bread – healthy, easy, so good…

In Scandinavia crisp bread is very common and popular. It can be used with all kinds of topping.  It´s the  perfect snack  between meals, with butter, cheese and sliced cucumber.  I am also a fan of crisp bread with lamb pate.  Lamb pate is very Icelandic and I should give you a recipe.  I will do that very soon.

Nothing beats the homemade crisp bread.  It´s super easy to make and just healthy!

I have been reading many different recipes and there is not just one recipe, there are so many good ones and you can play with different flour and seeds, just based on what you like.

I love rye flour, oat meal and all kinds of seeds. Some recipes ask for lots of vegetable oil others use less or none.  I use less and it works very well.  Some recipes tell you to bake it for a long time on low heat, others shorter time and higher heat. Everything works…

I made two different recipes last week.  Both were really good.  One had more seeds and the crisp bread was more loose and softer, the later one was crispier.  Here is the softer version.  (I don´t have the  exact recipe I used for the crispy one here with me now, so I will tell you about that one later.)

Crisp bread

  • 2 dl Spelt flour (or white flour or whole wheat)
  • 1 dl rolled oats
  • 2 dl seeds (i.e flax seeds, sesame seeds, sunflower and pumpkin seeds)
  • 1 teaspoon Maldon salt
  • 4 tablespoon vegetable oil
  • 1 dl water

(1 cup is 2.4 dl)

All ingredients mixed together in a bowl until everything is well mixed, doesn´t take long.  Roll the dough out on a parchment paper, put the dough between two sheets of parchment paper when rolling it out, so it doesn´t stick to the rolling pin.  Make it rather thin, 2-4 mm.  (Like if you are rolling out dough for gingerbread cookies)

After rolling out the dough, poke it with a fork here and there. Then cut it into squares, it´s good to use a pizza cutter to cut it.  My squares were about 5 x 10 cm.

Bake for 20-30 minutes at 170°c  (340 f).

This is how my other recipe looked like ready for the oven, cut and poked…

I have a small oven for now so I only bake few at a time

I found a recipe for a swedish crisp bread I´d like to try

 Swedish crisp bread 

  • 1 1/3 cup rye flour
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 4 tablespoons butter
  • 1/3 cup milk

(1 cup is 2,4 dl) Mix everything together, but the milk.  Add the milk slowly until you have a nice soft dough.  Roll it out and cut into squares. Poke the dough with a fork to make little holes.  Bake for 15 minutes at 170°c *(340 f )

Eating only what grows in Iceland, how would that go?

I have been thinking about this concept “eating local” and seasonal lately after reading few books by American authors.  We don´t have much seasonal…Kind of only one season, fall.  Potatoes, carrots and roots during fall and lots of berries (picking them myself because usually they don´t sell the Icelandic berries at the supermarket and the few ones you can buy in stores are crazy expensive).  Other than few types of berries we got no fruits.

There is no one that makes oranges, bananas, melons, apples, lemons, you name it, to sell in the stores.

We have big greenhouses making peppers, cucumber, salad leaves, carrots, few different lettuces, broccoli, tomatoes and mushrooms all year round, no special season there, and that´s almost all you get “grown in Iceland”. (Once in a while I find a zucchini).  No onion or garlic, pumpkins or eggplants…only imported

We have of course lots of fish, mussels and other seafood, lamb and beef all year around. Our fish is very fresh, so is the lamb.   Many Icelanders who eat meat eat horse meat and whales when they fish them.   Then we  have chickens and pigs.

We grow barley but  no white flour and no sugar or syrup at all.   Few farmers have been making honey.  A tiny little jar is very expensive, so honey would be luxury.

My boyfriend ate nothing but Icelandic food for a whole month, that meant NO SUGAR and no white flour and no alcohol. We did buy a little jar of honey for him to last the month 🙂  At that time I was pregnant so I was to lazy to participate fully in this experiment, with all my pregnancy cravings 🙂

It was interesting.  It went well, We do have food in Iceland and for sure we would not starve. BUT! I am happy we import some things.  There are few things I couldn´t live with out, like my fruit smoothie in the morning,  sugar for baking, white flour for my pizzas and pasta and last but not least my red wine.

I made these Barley pancakes for my boyfriend during the Icelandic food period using only Icelandic grown food.  They are healthy, simple and good.

Barley pancake patties

  • 1/2 cup Barley flour (ground barley)
  • 1/2 cup Quick cooking Barley, boiled in water with a little bit salt for 5 minutes
  • 1 egg
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1/2 cup milk, or enough to make think pancake patties
  • 1-2 tablespoons melted butter

Mix the ingredients well togeather. Melt butter on a pan and add to the batter.  Cook the pancake patties on both sides on a pan, just like pancakes.  With a little bit of white flour mixed with the barley flour they get a little lighter.  I use butter because we don´t have any Icelandic cooking oils.

It´s very good with an egg , salt and dried chili flakes.

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.

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!
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