Iceland — Piper Haywood

Published Sunday, 28 August 2016 by Piper Haywood

Reykjavík og Suðurland

We visited Iceland for the first time at the beginning of August, spending the better part of a Saturday in Reykjavík before departing the capital for a week in southern Iceland. I really enjoyed the trip and made a lot of new food discoveries.

Published Sunday, 7 August 2016 by Piper Haywood

Little Icelandic plants

: Slender bedstraw (Galium normanii) near the bathing pool at Landmannalaugar

: Crowberry (Empetrum nigrum) off of Þingvallavegur near Öxarárfoss

: Wild thyme (Thymus praecox ssp. arcticus) off of Þingvallavegur near Öxarárfoss

: Sea campion (Silene uniflora) off of Landmannaleið near Hekla

Published Sunday, 7 August 2016 by Piper Haywood

Icelandic dökkt rúgbrauð recipe

Dökkt rúgbrauð is a mildly sweet dark rye bread from Iceland. Traditionally, it is baked in the ground using geothermal heat. To mimic this cooking method at home, the bread is cooked at a low temperature for an unusually long time, around 8 hours.

Read recipe

Published Sunday, 10 July 2016 by Piper Haywood

Link to Anglo-Finno-Russo-Scandi food glossary

Multilingual food glossary

Headed to Iceland soon with friends, and looking forward to doing some cooking. Glossary linked above includes names for all sorts of foodstuff in English, Finnish, Swedish, Norwegian, Danish, Icelandic, and Russian.