Daginn from the beautiful Suðurland! I finally made it to Iceland. But do not fret, dear reader, there will be food around here, still! Do you remember those days when your Mom would pre-cook food for your dinner or lunch? Yes? That’s basically what I did, only virtually. Apart from that I do of course have some icy updates for you up my sleeve.
Now, my first couple of days were, well, Icelandic. At. Its. Best. I spent my first day of work weighing caterpillars, counting seeds, painting my own coffee mug and keenly observing nearby volcano Hekla. Hilarious. You know, Icelanders are crazily particular about their coffee. There are about three or four different types of coffee I can get around here and whatever kind of working step you may have completed (be it driving the car or having a walk to another building), it will be rewared with a cup of coffee. So no surpise that everyone working here need their own coffee-mug. My second day was passed all outdoors and guess what: I got a sunburn, digging in the dirt from morning to evening (that might sound like a simplification of what I did but it’s not really).
At night – daylight hours are still spoiling me and my dear colleagues here – we went out picking berries around the stunning area of Gunnarsholt, revived by the Soil Conservation Service. If you have time, go book a tour there and learn something about the area and big girl Hekla (about to erupt, they say – they have been saying that for a long time, though). Either way, I felt very hunters-gatherers. And seriously: that landscape with its wild thyme, crowberries, bilberry-bushes, limegrass, lupins (invasive plant, though) and the Eyjafjallajökull and all the other trouble-makers in the background is simply breathtaking!
Talking of berry-picking brings me to your edible treatment today. Before I went, I prepared a neat little entrée (or afternoon-snack, or whatever-kind-of-daytime-treat) for you guys. Having picked the slightly sour and bitter crowberries yesterday, I thought it would probably taste even better with these, however, I used raspberries back then. Here you go:
goat cheese tartelettes with raspberries, onion, basil and balsamic
INGREDIENTS (10 tartelettes)
- 300 g spelt flour
- 150 g butter, cold
- 1 egg
- 1 teaspoon salt
- 150 g goat cheese
- 1 handfull of raspberries
- 1 onion
- 1 handful of basil
- cut cold butter into small pieces, to salt and flour, then rub between your hands until everything’s evenly crumbly
- add the egg and merge to a smooth dough
- grease muffin tins and form little tartelettes out of the dough with the help of the tins, meanwhile, preheat the oven to 180°
- bake the dough in the muffin tins until crunchy and golden-brown
- cut goat cheese and onion into thin slices
- Let the tartelettes cool down, then fill with goat cheese and onion-rings and top with basil, balsamic and raspberries
- Enjoy with fresh salad
Hear from me soon! Bless bless!