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This page of Icelandic recipes is brought to you by the Celtnet European Recipes Site:
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Iceland, officially: Lýðveldið Ísland (The Republic of Iceland) is a Nordic country in Northern Europe, consisting of the island of Iceland and its outlying islets in the North Atlantic Ocean between the rest of Europe and Greenland. Reykjavík is its capital and largest city and the official language is Iceladic. Iceland is officially a Parliamentary democracy. he settlement of Iceland began in 874 when, according to Landnámabók, the Norwegian chieftain Ingólfur Arnarson became the first permanent Norwegian settler on the island. Over the next centuries, people of Nordic and Gaelic origin settled in Iceland. Until the twentieth century, the Icelandic population relied on fisheries and agriculture, and was from 1262 to 1918 a part of the Norwegian and later the Danish monarchies. Icland is a member of the European Economic Area and Iceland is the most developed society in the world, ranked first on the United Nations’ Human Development Index. Icelanders are the second longest-living nation with a life expectancy at birth of 81.8 years. Iceland is one of the most egalitarian countries in the world, according to the calculation provided by the Gini coefficient. The traditional cuisine of Iceland is based around fish, lamb and dairy products. However, the modern Icelandic diet is very diverse, and includes cuisines from all over the world and spices (traditionally lacking) are becoming an ever more important component of the diet. |
The alphabetical list of recipes from Iceland follows (limited to 100 recipes per page). There are 6 recipes in total:
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'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.
The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
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