View Full Version : Icelandic Canadian recipes

Monday, April 26th, 2004, 08:29 PM
As some of you might know, there's a large community of folks of Icelandic descent in Canada, concentrated in Manitoba. Here's some recipies I took off the Icelandic Studies website at the U of Manitoba:


300 grams flour
2 eggs
about 6 dl. milk
11/2 tbl butter
1 tsp baking powder
1 tbl sugar
1 tsp vanilla extract

Put the flour into a bowl and then mix in the egg and the baking powder. Pour half of the milk together with it and stir until there are no lumps left. If too much of the milk is poured into the mix the dough can become lumpy. Mix the rest of the milk slowly together with the dough and stir slowly. In the end the melted butter is added. Put some butter or oil on the pan if needed, and keep it well heated when the dough is cooked. If the dough takes too long in cooking the ponnukokur become tough. It is ok to skip the sugar but then they will be lighter.

Icelandic Coffee

Make coffee like you are used to. Then make it boil until all the water has vaporized from the coffee. If a spoon can stand in the coffee by that time, then it is ready.

Another way is to just use double quantity of coffee with the same quantity of water as usually. That should guarantee the coffee to be strong and Icelandic


450 gramms sugar
450 gramms butter
8 eggs
500 gramms flour
1 tsp baking powder
1 tsp vanilla
Peel of a half orange

Stir together sugar and butter, then mix the eggs together with the blend, one by one, and scrape well in between. Blend the orange peel and vanilla together and stir well. Blend flour and baking powder well togher and then blend it in with the rest. Stirl slowly until everything is well mixed. Divide the dough into four parts. Lubricate the plates well and bake with 220C (430F) for 10-12 minutes. Cool it and then smear prune jam between the layers. You can also use other kinds of jam or even chocolate cream. It is also possible to make the dough better with cardimoms and a little bit of lemondrops.

Baking: 220C/430F

Back to the top of the page


Easy way of making mysostur

1 pkg. Gjetost (cheese)
1 pkg. whipping cream (small)
1 cup brown sugar

Grate Gjetost finely in large bowl. Stir in cream and sugar. Microwave on high for 3 minutes. Stir. Microwave for a further 3-5 minutes stirring 4-5 times.

Back to the top of the page


To make Skyr from buttermilk: from Archie

1. Preheat oven to 375'
2. Pour buttermilk into deep pan & cover with foil
3. Turn off oven.
4. Place pan with milk in oven
5. Leave in oven over night until separated, approx. 12 hours. Time may vary.
6. Strain in a fine cloth, moving the curd back and forth until smooth and has consistency of yogurt.
7. Add sugar & vanilla for flavor.
8. Use whey for mysuostir

Skyr can be made by buying plain yougurt that does not have pectin or gelatin in it. Line colander with straining fabric, eg. bounty paper towel. Put yogurt into colander and leave over night. The next day, beat with sugar until desired consistency and taste. May add whole milk. Serve with fruit or as desired.

From Margaret Hocking,, Nov. 1999


750 grams lamb liver
250 grams kidney suet
500 mL oatmeal
500 mL whole wheat flour
15 mL salt
500 mL milk
15 mL brown sugar
2 mL pepper

Mix oatmeal, flour, pepper, salt and sugar in large mixing bowl. Cut suet into small pieces or chop coarsely in food processor and add to dry ingredients. Chop liver very fine in food processor. Adding the milk to the liver pure will make pouring easy. Add to the bowl and mix well, add more milk if necessary so mixture will drop from a spoon.

Make two bags from cotton cloth about 12 x 30 cm. Wet bags in cold water and pour half the mixture each bag. Leave a little space for expansion and tie tops securely with butcher cord.

Drop bags in boiling salted water. Boil for three hours in 160 Celsius (325 F) pre-heated oven.
Serve hot or cold. For a real treat, heat slices in the microwave oven and sprinkle with sugar.

From Gunnar Thorvaldson


Friday, July 9th, 2004, 05:34 PM
Yummy the Ponnukokur sounds wonderful, have you ever made it or eaten it? I wonder what they look like?