Restaurant

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If you want to experience first class

Lækjarbrekk
dining in Iceland, this is your place to
start.

The Restaurant Lækjarbrekka on

a Reykjavik is a pleasant restaurant which

prides itself on its excellent food, first-
class service and enjoyable
surroundings. The a la carte menu offers
ICELAND a wide variety of dishes, specialising in
liver sausages and Icelandic lamb.
The menu is simple as we aim to have
every dish available at all times.

W offer good food and drinks at

affordable prices without compromising
on quality because our employees are all
experts in their given area. Our special
lunch-time offer consists of a sumptuous
salad bar buffet and the special split
pea soup, as well as home-made bread
like the carnival buns.

We also have rooms available for small

and large groups and special group
Bankastræti 2
IS-101 Reykjavik menus. This is ideal for clubs and groups
Iceland of all sizes. Your group will enjoy
excellent food, professional service in
Tel.: (+354) 551 4430 delightful surroundings and the privacy
Fax: (+354) 552 8684 of your own room.
Restaurant Lækjarbrekkaon also has
a catering service.
We’ll take good care of you.
Appetizer
Vatnsdeigsbollur
Carnival buns
In Iceland, the first Monday of Lent is
called Bolludagur, or Bun Day. On this
day, people from Iceland stuff
themselves with delicious, sweet buns,
and many families eat meatballs
or fishballs for dinner ("bolla" means
"bun", but also refers to other round
foods).
Ingredients:
125 g margarine
125 g flour
400 ml heavy cream
250 ml water
4 eggs
Procedures:
1. Put the water and margarine in a saucepan
and heat until margarine is melted.
2. Sift the flour into the mixture and stir until
the dough is smooth and thick.
3. Keep the saucepan on the hotplate while
stirring. Remove from the hotplate and allow to
cool a little.
4. Break the eggs into a glass, one at a time,
and stir to break the yolk. Pour into the dough
and mix well.
5. Drop on to an oven-plate with two
tablespoons, keeping a good space between the
blobs.
6. Bake at 200°C, in the center of the oven, for
20-30 minutes, or until the buns are a pale
golden colour. Do not open the oven for the first
12-15 minutes, or the buns will fall.
7. Allow to cool before slitting open and filling
with whipped cream and jam, and top with
cocoa glaze or melted chocolate. Experiment
with different flavours of icing, such as maple
syrup, caramel, lemon or vanilla. Serve as
nibbles or appetizers.
Soup
Saltkjöt og baunir
Salt meat & split pea soup
Shrove Tuesday is called "Sprengidagur"
(Bursting Day) in Iceland. This is the last
day before Lent, and during the time
when Icelanders still generally observed
the fast, it was the last day on which
meat could be eaten until Easter. The
origins of the Icelandic name for this day
are uncertain, but today it is generally
taken to mean "eating until you feel like
you're bursting". Split pea soup and
salted mutton is the traditional meal for
this day, and has been since the 19th
century.
Ingredients:
2 L water
200 g yellow split peas
500 g potatoes
500 g carrots and rutabagas
500 g lamb meat (traditionally salt cured, but
fresh can be substituted. Salt pork can also be
substituted)
1 tsp salt
1 onion
3-4 slices smoked bacon (optional)
Procedures:
1. Soak the peas for time indicated on
packaging.
2. Boil the water. Cut onion onto chunks and
add to the water with the meat and peas, and
cook for about 1 hour. If you are using bacon,
cook with the rest for the last 1/2 hour.
Potatoes, rutabagas and carrots can either be
cooked separately, or with the rest, for the last
1/2 hour.
* Some people will eat the meat and potatoes
first; others will cut them up and add to the
soup. Some people also add milk to the soup
just before serving.

Viands
There are many ways of preparing liver,
and the following is one method of
Lifrarpylsa preparing a good, nutritious meal from
Liver Sausage/Haggis lamb's liver. This delicacy has "relatives"
in various other countries. The most
famous is no doubt the Scottish Haggis.

Ingredients:

1 kg lamb’s liver
450 g rye flour
150 g oatmeal
50- 100 g flour
¾ L milk
1kg sheep suet
30 g salt
Sheep's stomach/tripe (optional)

Procedures:

1. Wash and clean the liver and remove all

blood vessels and membranes.
2. Mince the liver thoroughly into a paste. Mix
with milk and salt and then rye flour, oatmeal
and flour. The mixture should be thick.
2. Chop the suet, finely or coarsely, depending
on your tastes, and mix with the liver paste.
This mixture is traditionally sewn up into
sheep's stomachs, but sausage skins or plastic
bags that are suitable for cooking in can be
substituted.
3. Fill the bags and close them
well. One lifrarpylsa is about the size of a man's
clenched fist. The cooking time given is for this
size. Smoked leg of lamb is a very popular
4. Drop the sausages into boiling salt water and feast dish in Iceland and it is one of the
cook for 2-2 1/2 hours. When the sausages are least bothersome meals possible, since
dropped into the water, it is a good idea to prick the meat is usually served cold. It is
them few times with a pin to prevent them from
cooked a day or two in advance and only
bursting. Turn over occasionally. Serve with
mashed potatoes. has to be sliced. Since few people own a
pan large enough to boil a whole leg of
lamb on the bone, the leg is often cut
into two or three large chunks before
cooking. This should be avoided,
Hangilæri however, as the meat tends to dry out
too much. Even a large leg of lamb can
Smoked Leg of Lamb easily be poached in a large covered
roasting pan on top of the stove, or in
the oven.
 Dessert
Ingredients:
Hrisgrjonaabaetir
1 smoked leg of lamb on the bone (5 to 6
pounds) Rice dessert with fruit or
1 tablespoon sugar (optional)
Berry Jam
Procedures:
1.Place the leg of lamb in a large roasting pan
(unless you have a stockpot large enough to
accommodate the whole leg) and add cold
water; it doesn’t have to cover the meat
completely.
2. Add the sugar, if using, place the roasting
pan on two burners on the stove, and heat
slowly; it may take 30 to 45 minutes to bring
the water to boiling point.
3. Simmer for 10 to 15 minutes, then turn off
the heat and let cool in the cooking water for
several hours. Remove to a tray, cover and
refrigerate until serving time.
*If you want to serve the meat hot, you should
let it simmer for 20 to 30 minutes before the
heat is turned off. Let it cool for 15 to 20
minutes in the cooking water, then remove, cut This lovely pudding is a cheap,
into thick slices and serve. nourishing, tasty meal. At Christmas,
most people from Iceland often serve
this. According to some families’
tradition, the cook hides a peeled almond
in the pudding and the family members
each choose one bowl. The person who
finds the almond gets a small gift,
typically some chocolate.
 Drinks
Ingredients: Súkkulaði
1 1/3 cups milk
¼ cup rice
Hot chocolate
¼ tsp salt
1 tbsp butter
¼ cup sugar
1 tsp blanched, chopped almonds
2 tbsp sugar
2/3 to 1 cup whipping cream
¼ cup berry jam

Procedures:

1. Heat milk.
2. Add washed rice. Cook until rice is soft, about
1/2 hour.
3. Add salt, butter, almonds and Sugar. Cool.
4. Beat cream stiff and add the 2 tbsp Sugar.
Fold into the rice mixture.
5. Serve in a glass bowl. Make a depression in Deliciously warming on a cold winter's
center and fill with fruit or berry jam. day – and we have had some chilly ones
lately. Preferably made with Síríus
Konsum chocolate, but you can use any
semi-sweet chocolate available.
Ingredients:

250 g semi-sweet chocolate (bitter chocolate

will do, just use a bit more sugar)
250 ml water
1 ltr milk
1 tsp butter
sugar and vanilla essence to taste

Procedures:

1. Break up the chocolate into pieces and put in

a cooking pot with the water. Heat gently,
stirring until the chocolate is melted.
2. Add the milk in smallish portions, allowing it
to boil before adding more.
3. Add sugar and vanilla essence to taste, and
melt in the butter just before serving.
4. Serve in mugs with whipped cream.
Alternatively, serve with a dollop of vanilla ice-
cream floating on top.