Christmas Cake (Jólakaka)

1 cup margarine (200 gr.)

8 tbsp. sugar (200 gr.)

2-3 eggs

4 cups flour (450 gr.)

2 tsp. baking powder

1 tsp. cardamom powder

2 dl. milk

3 tbsp. raisins

Cream the fat and sugar until light and foamy. Add the eggs, one at a time and proceed with the creaming. Mix the flour, cardamom and baking powder and fold into the mixture together with the milk. Add the raisins. Pour the batter into a greased tin. Cover lightly with waxed paper, bake at 175°C (300°F) for one hour. Remove paper; continue baking for another 30 min. until done.

Potatoes Browned in Sugar

2 lbs. white potatoes

1/8 lb. butter

1/2 cup sugar

Select new potatoes, preferably small in size - if large they should be cut into even pieces - boil and peel. Brown the butter over low heat in a preheated saucepan. Add the sugar. When the mixture becomes frothy add the potatoes. Turn repeatedly until the potatoes become well coated and light brown in color.

The Traditional Sunday Roast -Roast leg of lamb (Sunnudagssteikin)

1 leg of lamb

salt, pepper 

Wipe the leg of lamb over with a cloth rung out in warm water. Rub spices well into the meat. Rub the bottom of your oven pan with butter or margarine, put also a few dots of either on top of the roast. Put your leg of lamb in a hot oven 250C-450F and roast for 15-20 min., then lower the heat to 150-200C (350F). Pour hot water or stock into pan and cook for about 15 min. per pound of meat, spooning the stock over the meat occasionally. When done pour the stock from the pan and make gravy with some flour. You may have to add water during the cooking. If the stock is too fatty, skim before making gravy. Serve your roast leg of lamb whole to be cut at the table or sliced in the kitchen with sugar browned potatoes, peas and carrots.

Sild meth Surum Rjoma og Graslauk (Herring in sour cream)

4 servings

4 Fillets of salted or spiced herring (saltsild or kryddsild)

2 dl Sour cream or skyr

1 tb Vinegar

1 tb Sugar

2 tb Chopped chives

Desalt or drain the herring filets, depending on which kind you are using. Cut them across into fairly thin slices.  

Beat the sour cream or skyr and season it with the vinegar and sugar (of which you may use more or less according to taste).  Add the chopped chives.  

Arrange the herring slices in a dish, so they are not touching each other.

Pour the sour cream mixture over them and wait for 3-4 hours before serving the dish.  It can be used as part of a cold buffet, or served as a main dish with hot boiled potatoes.