Kanom tong moun

Ingredients
125 grams of wheat flour .
100 grams of butter or margarine.
100 grams of sugar.3 chicken eggs.
1 tsp cardamom powder (can you put sesame in it.)
This picture is Thong Muan printer.

Methods

Mixing butter or margarine with sugar in bowl and beat to combine. Mix the cardamom and flour. Then divided into three parts. Add egg at a time Bubble alternating with flour. Heat Thong Muan printer and put butter or margarine on Thong Muan printer.Put your mixed wheat flour onThong Muan printer. Wait a minute.Photos and recipes by p’ mint

NOT TUNA SALAD

What to do for lunch? Take along this great meat alternative and terrific raw food recipe with some celery or an organic bell pepper.

A food processor makes very quick work of the preparation.

Ingredients:

1 Cup Sunflower Seeds, Soaked 8-12 Hours

1 Cup Almonds Soaked 8-12 Hours

1⁄2 Cup Lemon Juice

1⁄4 Cup Minced Celery

2 Teaspoons of Kelp Powder

1⁄4 Cup Minced Red Onion

1⁄4 Cup Minced Parsley

2 Tablespoons Minced Fresh Dill

1 Teaspoon Sea Salt

1/4 cup olive oil

1 can (1 cup) chick peas

Process celery, onion, kelp powder, parsley, dill, and salt first.

Add drained nuts, seeds, chickpeas, lemon juice, and olive oil. Process until smooth.

Not Salmon Salad: Add 2 grated carrots to processing mix. (Core Plan only)

Enjoy.

Brúnkaka/brúnterta II - the brown sugar version

This is a big recipe, enough for 6 cookie sheets. You can use it to make 1 1/2 cake or a six-layer cake. It is hard to make it smaller and still retain the correct thickness of the dough.

Ingredients:
11/2 kg flour
900 g brown sugar
6 tsp baking soda
9 tsp ground cloves
10 tsp ground cinnamon
8 tsp ginger
900 g butter or margarine
6-7 eggs

Buttercream:
600 g butter, softened
900 g icing sugar
2 egg yolks
2-3 tsp vanilla essence

Rhubarb jam

Instructions:

•  Mix together all the dry ingredients on a clean, dry table and crumble the cold butter/margarine into it until well mixed. (Use your hands to squish it in, or use a pastry cutter).
• Make a mound of the mixture and make a hole in the centre of it. Add the eggs and syrup and knead until well mixed. (This does not as much kneading as bread, only just enough to get everything well mixed).
• Divide the dough into six parts. Dust each with flour and roll out into even-sized portions onto well greased cookie sheets.
• Bake at 180°C/350°F (convection oven) for 13-15 minutes.
• Remove from oven and remove the cake layers immediately from the cookie sheets and lay onto baking paper that has been sprinkled with sugar. Cool completely before going to the next step.
• Layer the buttercream evenly onto all but one layer and assemble the cake. Some prefer to spread a thin layer of jam on top of each layer of buttercream, while others will make two buttercream layers and one jam layer, and others will skip the jam entirely.

To make the buttercream:
Whip the butter and icing sugar together until light and well mixed. Add the egg yolks and vanilla essence and mix well.


Once the cake is assembled, it is best to wrap it in a slightly damp cloth (very slightly damp - wring it as well as possible) and pack it tightly in a plastic bag and leave it overnight to soften so it will not crumble as much when cut. To serve, trim the edges of the large cake and cut into smaller, rectangular pieces, then slice them, or leave each piece whole and let people serve themselves.

Brúnkaka/brúnterta I - the syrup version

Brúnkaka" simply means "brown cake" in Icelandic, and the alternative name, "brúnterta" means the same, although "terta" comes from the same root as the English word for "tart". In Icelandic "terta" is a fancier alternative to calling a cake "kaka".

Unlike the "Lísu brúnterta" recipe that I once posted, this one gets its colour not from cocoa powder, but from syrup or brown sugar and spices. I am posting two recipes, one today with syrup and one tomorrow with brown sugar, as some people may not have access to golden syrup.

My grandmother makes these year round, but this Christmas season I discovered that for two of my friends, this cake is closely linked with Christmas from them.

Here is the syrup version:

Ingredients:
1 kg flour
500 g white sugar
5 tsp baking soda
3 tsp baking powder
1tsp ground cloves
5 tsp ground cinnamon
900 g butter or margarine
500 g golden syrup (Lyle's is the brand most Icelanders use)
4 egg

Buttercream:
450 g butter, softened
600 g icing sugar
2 egg yolks
2 tsp vanilla essence

Optional:
Rhubarb jam or stewed prunes

• Mix together all the dry ingredients on a clean, dry table and crumble the cold butter/margarine into it until well mixed. (Use your hands to squish it in, or use a pastry cutter).
• Make a mound of the mixture and make a hole in the centre. Add the eggs and syrup and knead until well mixed. (This does not need as much kneading as bread, only just enough to get everything well mixed).
• Divide the dough into four parts. Dust each with flour and roll out onto well greased cookie sheets. Each portion should just about fill one cookie sheet.
• Bake at 180°C/350°F (convection oven, so adjust temperature for regular oven) until golden brown.
• Remove from oven and remove the cake layers immediately from the cookie sheets and lay onto baking paper that has been sprinkled with sugar. Cool completely before going to the next step.
• Layer the buttercream evenly onto all but one cake layer and assemble the cake. Some prefer to spread a thin layer of jam on top of each layer of buttercream, while others will make two buttercream layers and one jam layer, and others will skip the jam entirely.

To make the buttercream:
Whip the butter and icing sugar together until light and well mixed. Add the egg yolks and vanilla essence and mix well.

Once the cake is assembled, it is best to wrap it in a slightly damp cloth (very slightly damp - wring it as well as possible) and pack it tightly in a plastic bag and leave it overnight to soften so it will not crumble as much when cut. To serve, trim the edges of the large cake and cut into smaller, rectangular pieces, then slice them, or leave each piece whole and let people serve themselves.

Traditional foods for the Þorri midwinter feast

It's the first day of Þorri today, a day called "Bóndadagur" in Icelandic. It originally meant "farmer's day" but has the additional meaning of "husband's day", which is how modern Icelanders interpret it. On this day it has become a tradition for wives to do something extra special for their husbands, like bring them breakfast in bed, give them flowers or take them out to dinner. The husbands then do the same on "Konudagur" ("wives' day" or "women's day"), which begins the old month of Góa. Thus you could say we Icelanders celebrate two Valentine's Days, although that hasn't stopped florists and chocolate producers from trying to get us to celebrate that as well.

Another tradition for Þorri is for us to look back to the nation's past and dine on some of the old traditional foods that were daily fare for our ancestors. Below is a link to my Þorri post, which in turn has links to all the Þorri recipes I have posted. I am trying to preserve the comments, so I will not be bringing it back to the top. If you want to leave comments, please leave them by the original post.

Þorrablót/Thorrablot

CARROT CAKE MUFFINS

CARROT CAKE MUFFINS – FINALLY A RECIPE WORTH SHARING!

I have been reading, testing, and rejecting recipes for a Carrot Muffin for the longest time. Many of the recipes I found were loaded with Agave nectar, which, by the way, is still sugar! If the recipe didn’t contain grains or sugar, it was dry or (worse yet) complicated to prepare. I had a snow day last week, and took matters into my own hands. I am happy with this recipe for two reasons. It tastes really good, and it can be prepared very quickly in a food processor.

Let me know how you like it.

Enjoy.

INGREDIENTS AND PREPARATION:

2 cups almond flour

½ teaspoon kosher or sea salt

2 teaspoons aluminum free baking powder

1 tablespoon Cinnamon

1/2 to 3/4 teaspoon powdered concentrate Stevia, such as KAL Brand or NOW brand.

¼ to ½ teaspoon freshly grated nutmeg

1 scant pinch of cloves

PUT ALL THESE DRY INGREDIENTS INTO A FOOD PROCESSOR. PROCESS TO COMBINE.

THEN ADD:

½ cup melted organic butter

1 tablespoon vanilla (no sugar – check the label)

½ cup unsweetened Vanilla Almond Milk (you can use water or organic whole milk)

4 extra large or 5 large organic free range eggs

PROCESS TO COMBINE INTO A SLIGHTLY WET BATTER.

POUR THE BATTER INTO A BOWL OVER:

1 ½ cups grated organic carrots

½ cup chopped raw pecans or walnuts.

STIR TO MIX.

DIVIDE INTO 12 MUFFIN CUPS LINED WITH PAPER OR SILICONE LINERS.

BAKE AT 350 DEGREES FOR 25 TO 30 MINUTES.

Icelandic Christmas recipes

Since the holiday season in upon us I decided to gather together all the Christmas recipes I have published on this blog. I chose to do it this way rather than repost them because the comments get lost when reposting. I plan to make this an annual post, with new recipes added as they come along, so if you have comments, please comment on the recipes themselves, unless you don't mind if your comments go missing every time I repost this list.

So here they are, starting with the Christmas dinner dishes:

Starters or desserts:

• Rice pudding
• Ris a la mande
• Vanilla ice cream

Main dishes:

• Hangikjöt (smoked lamb)
• Pork rib roast
• Roast lamb
• Rock ptarmigan

Side dishes and accompaniments:

• Leaf bread
• Christmas cocktail
• Pickled red cabbage
• Caramel potatoes

Cakes and cookies:

• Gingerbread sandwich cookies 
• Sarah Bernhardt cookies
• Jewish cookies
• Half-moons
• Coconut wreaths
• Siggi's cookies
• Syrup cookies
• Air cookies
• Spice cake with buttercream
• Christmas cake