I'm learning Icelandic. This is why I haven't posted in a while. Homework.
Anyway, a slight deviation from the usual restaurant reviews (of which there are several waiting to be written -- it's just hard to throw one together quickly) to bring you some home-cooked treats. In honour of Þjóðhátiðagurinn.
But my journey is not yet complete. Tonight for dinner is hashed fish with black bread, which is a specialty at Þrir Frakkar in Reykjavik that I tried when I was there last year.
|Þrir Frakkar hashed fish with black bread|
|F.S.I. Sydney hashed fish with black bread|
Read more about Pepe Saya: Grab Your Fork; Bizzy Lizzy; Miss Piggy; Fig & Cherry; Mike Whitney.
[Note: black bread recipe is pending permission from the author.]
Buttermilk Banana Bread
3 cups flour (experiment with types)
1 cup sugar
1.5 teaspoons of bi-carb soda
1.5 teaspoons of baking powder
0.5 teaspoons of salt
100g butter (melted or softened)
1.5 cups buttermilk
1.5 cup walnuts (or other nuts or chocolate)
1. Pre-heat the oven to 180˚C. Line 2 medium or 3 small bread tins with baking paper or oil.
2. Mix the flour, sugar, bi-carb, baking soda and salt in a large bowl.
3. Mix the eggs, butter, buttermilk and bananas in a medium bowl. (I used a stick mixer to mash the bananas a few at a time into the wet mixture.)
4. Pour the wet mix into the dry mix and stir until everything is wet. Stir in the walnuts.
5. Pour into the bread tins, up to about 2/3 full.
6. Bake at 180˚ for 35-40 minutes. Use a skewer to check that the middle is done.