Makes about 300 ml. A basic for steak and fish.

Ingredients

• 3 egg yolks
• 250 g butter, clarified and kept warm
• 2 tbsp white wine vinegar
• 1 shallot, finely chopped
• 6 peppercorns, crushed
• fresh tarragon and chervil
• salt, lemon juice

Method

1. Reduce the vinegar with the shallot, peppercorns and tarragon stalks to about 1 tbsp. Strain and cool.
2. Whisk the reduction with the yolks over a gentle water bath until thick and pale.
3. Off the heat, whisk in the warm butter in a thin stream to form a thick sauce.
4. Season with salt and lemon juice and stir in chopped tarragon and chervil. Keep warm, not hot.

Serves 6. Dessert.

Ingredients

• 200 g dark chocolate (70%)
• 4 eggs, separated
• 30 g sugar
• 250 ml whipping cream
• a pinch of salt

Method

1. Melt the chocolate gently over a water bath and let it cool slightly.
2. Whisk the egg yolks into the chocolate one by one.
3. Whip the cream to soft peaks. In a clean bowl, whisk the egg whites with the salt, then add the sugar and whisk to glossy peaks.
4. Fold the cream into the chocolate, then the egg whites in two additions.
5. Spoon into glasses and chill for at least 3 hours.

Makes about 40. A classic coffee-table pastry.

Ingredients

• 500 g flour
• 150 g sugar
• 3 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp ground cardamom
• 50 g butter, soft
• 1 egg
• 250 ml buttermilk (or súrmjólk)
• oil or lard for deep frying

Method

1. Mix the dry ingredients, rub in the butter, then add the egg and buttermilk to make a soft dough. Knead briefly.
2. Roll out to about 4 mm and cut into diamonds about 8 cm long. Cut a slit in the middle of each and pull one end through to make the twist.
3. Fry at 175°C, a few at a time, for 1-2 minutes per side until deep golden.
4. Drain on paper and let cool before serving.

Serves 4. A creamy mash of white fish and potatoes, traditionally eaten with dark rye bread and butter.

Ingredients

Method

1. Boil the potatoes in their skins until tender, then peel and break into rough chunks.
2. Poach the fish in lightly salted water for 6-8 minutes. Drain and flake.
3. Melt the butter and soften the onion without colour. Stir in the flour, then whisk in the milk a little at a time to make a thick white sauce.
4. Fold in the fish and potatoes, breaking them up but keeping some texture. Season well with salt and plenty of white pepper.
5. Serve hot, topped with chives, with buttered rye bread on the side.

Serves 6 as a side dish.

Ingredients

• 1.2 kg waxy potatoes, thinly sliced
• 400 ml whipping cream
• 200 ml milk
• 2 garlic cloves, crushed
• 100 g grated cheese
• nutmeg, salt, pepper, butter for the dish

Method

1. Warm the cream, milk and garlic with salt, pepper and a little nutmeg.
2. Layer the potatoes in a buttered dish, pouring the cream mixture over as you go.
3. Cover with foil and bake at 180°C for 45 minutes.
4. Uncover, scatter with cheese and bake another 25 minutes until golden and tender.

Makes about 15. Breakfast or afternoon coffee.

Ingredients

• 250 g flour
• 2 tbsp sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 500-600 ml milk
• 50 g butter, melted
• 1 tsp vanilla extract

Method

1. Whisk the dry ingredients together. Add the eggs and half the milk and whisk to a smooth batter.
2. Whisk in the rest of the milk, the melted butter and the vanilla. The batter should be thin, like single cream. Rest for 15 minutes.
3. Cook very thin pancakes in a hot pan, about 30 seconds per side.
4. Serve rolled with sugar, or folded with jam and whipped cream.

Makes about 1 litre. Mix 1:5 with sparkling water for a summer drink.

Ingredients

• 1 kg rhubarb, chopped
• 500 g sugar
• 500 ml water
• 40 g fresh ginger, sliced
• 1 lemon, zest and juice

Method

1. Simmer the rhubarb, water, ginger and lemon zest for 15 minutes until the rhubarb collapses.
2. Strain through a cloth without pressing, so the juice stays clear.
3. Return to the pan with the sugar and lemon juice and simmer for 3 minutes until dissolved.
4. Bottle while hot in sterilised bottles and keep in the fridge for up to a month.

Serves 4 as a starter.

Ingredients

• 4 medium beetroots
• 200 g skyr (or thick Greek yogurt)
• 1 lemon, zest and juice
• 40 g hazelnuts, toasted and crushed
• 2 tbsp honey
• rapeseed oil, flaky salt, dill

Method

1. Wrap the beetroots in foil and roast at 200°C for about an hour, until a knife slides in easily. Peel and cut into wedges.
2. Whisk the skyr with lemon zest, a little juice and a pinch of salt until light.
3. Toss the beetroot with oil, honey and the rest of the lemon juice.
4. Spread the skyr on plates, arrange the beetroot on top and finish with hazelnuts, dill and flaky salt.

Serves 8. No-bake dessert.

Ingredients

Method

1. Crush the biscuits, mix with the butter and press into a 22 cm tin. Chill.
2. Soak the gelatine in cold water. Warm 3 tbsp of the cream, dissolve the squeezed gelatine in it and stir into the skyr with the icing sugar.
3. Whip the rest of the cream softly and fold through. Pour over the base and chill for at least 4 hours.
4. Simmer the blueberries with the sugar for 3 minutes, cool, and spoon over the cheesecake before serving.

Serves 4. Main course.

Ingredients

• 4 lamb shanks
• 2 carrots, 1 celeriac, 1 swede, cut into large chunks
• 1 onion, 4 garlic cloves
• 2 tbsp tomato paste
• 300 ml red wine
• 700 ml lamb or beef stock
• rosemary, bay leaf, salt, pepper, rapeseed oil

Method

1. Season the lamb and brown well on all sides in oil in a heavy casserole. Remove.
2. Brown the vegetables lightly, add the tomato paste and cook for a minute.
3. Deglaze with red wine, reduce by half, then add stock, herbs and the lamb.
4. Cover and braise at 160°C for 2.5-3 hours, until the meat falls from the bone.
5. Lift out the lamb and vegetables. Reduce the sauce until glossy and pour over.

Makes about 20 starter bites.

Ingredients

• 6 slices dense rye bread
• 200 g hot-smoked trout or arctic char
• 100 ml whipping cream
• 2 tbsp grated horseradish
• 1 small cucumber
• pickled red onion, dill, lemon

Method

1. Cut the rye into small squares and toast lightly.
2. Whip the cream to soft peaks and fold in the horseradish, a squeeze of lemon and a pinch of salt.
3. Slice the cucumber into thin ribbons.
4. Top each square with a spoon of horseradish cream, a flake of trout, a cucumber ribbon, pickled onion and dill.

Serves 4. Vegetarian main course.

Ingredients

• 300 g arborio rice
• 400 g mixed mushrooms, sliced
• 15 g dried porcini, soaked in 200 ml hot water
• 1 onion, finely diced
• 2 garlic cloves, minced
• 150 ml dry white wine
• 1.2 l hot vegetable stock
• 60 g butter
• 60 g grated parmesan
• thyme, salt and pepper

Method

1. Fry the fresh mushrooms in half the butter over high heat until golden. Season and set aside.
2. In the same pan, sweat the onion and garlic. Add the rice and toast for 2 minutes.
3. Pour in the wine and let it evaporate. Add the chopped porcini and their strained soaking liquid.
4. Add the stock a ladle at a time, stirring, for 18-20 minutes until the rice is creamy but still has bite.
5. Off the heat, beat in the remaining butter, the parmesan and the fried mushrooms. Rest 2 minutes, then serve.