Dienstag, 17. Juni 2008

Hæ Hó Jibbí Jei og Jibbí jei

Sautjándi júní
Lag og texti: Haukur Ingibergsson / Bjartmar Hannesson
G                                      C
Blómin spring út og þau svelgja í sig sól.
D                                   G
Sumarið í algleymi og hálft ár enn í jól.
Í hjarta sínu fólkið gleðst og syngur lítið lag,
      A                           D
því lýðveldið Ísland á afmæli í dag.

G                               D                                            G
Hæ, hó, jibbí, jei og jibbí, jei. Það er kominn 17. júní.
G                               D                                             G
Hæ, hó, jibbí, jei og jibbí, jei. Það er kominn 17. júní.

G                                         C
Jóni heitnum Sigurðssyni færir forsetinn,
D                                      G
firnamikinn árvissan og stóran blómsveiginn.
Fjallkonan í múnderingu prílar upp á pall,
        A                                     D
með prjáli les upp ljóð, eftir löngu dauðan kall.
G                               D          
Hæ, hó, jibbí, jei og jibbí, jei........

G                                                   C
Skrúðgöngurnar þramma undir lúðrasveitarleik,
D                                        G
lítil börn með blöðrur, hin eldri snafs og reyk.
Síðan líður dagurinn við hátíðannahöld,
A                                        D
heitar étnar pylsurnar við fjölmörg sölutjöld.

G                               D         
Hæ, hó, jibbí, jei og jibbí, jei........

G                                         C
Um kvöldið eru allsstaðar útidansleikir,
      D                                  G
að sunnan koma rándýrir skemmtikraftarnir.
En rigningin bindur enda á þetta gleðigeim,
      A                                     D
því gáttir opnast himins og allir fara heim

G                               D         
Hæ, hó, jibbí, jei og jibbí, jei........

English Translation (it´s not the best translation out there I´m sure off) The song pretty much describes how 17th of June is celebrated in Iceland

The flowers blossom and they drink the sun
Summer has come and half the year till xmas
The People are happy and they sing a little song
cause iceland has it´s birthday today
Hi, ho, jibby, yei and jibby, yei. today is the 17th of june
Hi, ho, jibby, yei and jibby, yei. today is the 17th of june
In memory of Jon Sigurdsson the president lays a big flower wreth down at his memory statue
the woman of the mountain in her dress climbs up on the stage
and reads a poem a long dead guy wrote
Hi, ho, jibby, yei and jibby, yei. today is the 17th of june
Hi, ho, jibby, yei and jibby, yei. today is the 17th of june
Parades and Marching Bands march down the streets
Little Children with balloons the older ones with snaps and smoke
Then the day passes with celebration acts
people eating hot dogs from streets salesmen
Hi, ho, jibby, yei and jibby, yei. today is the 17th of june
Hi, ho, jibby, yei and jibby, yei. today is the 17th of june
In the evening there are open air dances everywhere
from the south (south iceland - capital Reykjavik) very expensive artists have arrived
But the rain ends the big party at last
when the doors of the sky open up and everyone goes home
Hi, ho, jibby, yei and jibby, yei. today is the 17th of june

Gleðilegan Þjóðhátíðardag kæru landsmenn :)

Freitag, 13. Juni 2008

Skúffukaka - Icelandic "Brownies" one could call them

(picture taken by my dear little sister)

I was asked to make these for my colleges on my Birthday ... every woman in Iceland has a recepie of their own Skúffukaka... and this is our little secret from my Mum.
She makes this in the owen drawer and then cuts it up in pieces after the frosting is stiff again, and safes it in a air tight tin. It´s great to take with you on a picknick or on a small trip. The cocoa - coffee - cocos taste just makes a hit. Once i baked it in a too small pan and it kinda looked like a vulcano so some of my friends know it as the Volcano Cake ;-)

This Picture is from my little sister, the recepie from my mum and my big sisters bakes it too.. and the funny thing is, it never taste the same so I guess a part of everyones soul get mixed up in the dough and makes it by every baker special

so here is the recepie


300 ml Sugar
2 TSP Vanillasugar
2 eggs
450 ml Flour
3 TSP baking powder
150g Butter
1 TBSP Cocoa
150 ml milk

preheat the oven to 180°C

Beat the eggs with the sugar, then add the rest of the things to it. Bake in a greaced pan, i usually make the 2x recepie and bake in the rectangular baking tin that comes with the oven.
Bake at 180°C for about 40 minutes.
Then its time for the cake to cool of in the tin. While the frosting is made. Usually when I have time I bake the cake in the evening and put the frosting on it the next day. Or i put it out on the balcony when its cold outside ;o)

200g powderd sugar
4 tbsp melted real butter (magarine wont do it, cause it gotta get stiff when cold!)
1 tbsp cocoa
4 tbsp espresso
2 tsp vanilla sugar

So that the frosting wont get too thin, I use cold espresso and let the melted butter cool down a bit. Then just mix it all together, whisk well till its soft and smoothy and poor over the cooled of cake.
In the end spread some cocos grate over it, just like it has been snowing.
Let the frosting cool completely before you cut the cake in bites :o). This cake stores very vell in a air tight tin box and is a great compagnion for a short trip.

Mini Brioche

these small french breakfast breads taste excellent with my plum jam ;o)

30ml / 2 tbsp milk
2 eggs
225g unbleached white bread flour
1/2 tsp salt
15ml / 1 tbsp caster sugar
50g / 2oz butter, melted
1 1/2 tsp easy-blend (rapid rice) dreid yeast
1 egg yolk, to glaze

makes 12

1. Pour the milk and eggs into the bread machine pan. If the instructions for your bread machine specify that the yeast is to be placed in the pan first, simply reverse the order in which you add the liquid and dry ingredients

2. Sprinkle over the flour, ensuring that it covers the liquid. Add the salt, sugar and butter, placing them in separate corners of the bread pan. Make a small indent in the centre of the flour (but not down as far as the liquid) and add the easy-blend dried yeast

3. Set the bread machine to the dough settings; use basic dough setting (if available). Press Start. Lightly oil 12 small brioche moulds.

4. When the dough cycle has finished, remove from the machine and place on a floured surface. Knock it back (punch it down) gently. Slice off a quarter of the dough, cover with oiled clear film (plastic wrap) and set aside. Divide the remaining dough into 12 pieces.

5. Knead each piece of dough into a small round. Place each round in an oiled mould. Divide the reserved pice of dough in 12 and shape into small pear shapes.

6. To shape each mini brioche, make a small hole or cut a cross in the top of each large piece of dough. Place the pear-shape pieces of douch on top, narrow end down. Cover with lightly oiled clear film and leave in a warm place for 30-45 minutes, or untill well risen. Meanwhile preheat the oven to 220°C / 425°F / Gas 7

7. Make the glaze by mixing the egg yolk and milk together. Brush the mixture over each brioche. Bake for 15 minutes, or untill the brioche are golden and have risen well. Transfer them to a wire rack to cool. Serve warm or cold.

EXTRA to the Pear-Shape. I added some more Fotos to explane how you make the smaller ball on the Brioche…
From that Quarter of Dough you put aside you make little Balls and then you sort off squeese them to a Pearshape, so that they fit better the hole you put in the middle of the bigger Ball. But as you know a Picture is like 1000 Words I have added some more pictures to explane it. Good luck and thank you for the comments… if it still isn´t clear, please ask :o)


French Chocolate Cake

This is a delicious cake, easy to make and the taste is Royal ;-)

All you need:

200g Butter
200g Dark Chocolate
4 eggs
3 dl sugar
1 dl flour
100g hashed hazelnuts

Step 1:
melt the butter and chocolate over water.

Step 2:
mix the eggs and the sugar untill fluffy.

Step 3:

Pour the chocolate mixture carefully to the egg mixture, and leave the mixer on. Be careful that the chocloate mixture isn´t too hot

Step 4:

add the flour through a sieve and then the hazelnuts, stir lightly, not too long though, ´cause then the cake may become to stiff

Step 5:

Bake at 180°C for 50-60 Minutes

Step 6:

garnish with powder sugar and some berries like red currants or strawberries

serve with whipped cream


Welcome to my Blog ... here I will Post some recepies with Pictures of my Magic in the Queens Kitchen... so stay posted

check out: www.bakespace.com and www.pinkcakebox.com

I love baking pretty tasty cakes and breds and love photographing my results, and since one of the best indegrients of kitchenmagic is sharing, I´m gonna share these with you and maybe we can exchange thoughts too and give some tips...

so keep posted best regards

little icelandic kitchenqueen in the middle of germany