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A new twist on an old classic.

06 January 201803:48AMviking-raidtravel

Long time readers may remember the infamous spaghetti alla twentyfourhoursupermercat, a budget dish concocted by weary and penniless travellers in a far off land. I'm here today to share with you a new take on this classic dish. I call it Skyrghetti.

See, the Icelandic people have this... well, it's technically a cheese, but it looks, tastes, and is consumed more like a thick yoghurt. They call it Skyr, and it took me an embarrasingly long time to figure out that was the word for it and not just a brand name.

Iceland is an incredibly expensive place to eat out, but if you go to a supermarket outside of the city centre the prices aren't actually that bad compared with back home. Which perhaps says more about Perth's prices than it does Iceland's, now that I think about it. We've found ourselves with a couple of days' access to kitchen facilities, so to help offset the horrendous cost of running our beautiful, beautiful car we're doing a little home cooking - this time with an Icelandic twist!

To make Skyrghetti, start with two eggs, some chives, and whisk them up together in a saucepan. Then stir through a small pot of Skyr. If you don't have Skyr, then feel free to subsitute natural yoghurt - but really, what's the point? If you do that you're just making slightly rubbish carbonara.

Heat on a medium heat until it has the consistency of a creamy sauce. Because that's what we're making, duh. If it starts to look like scrambled eggs, you've gone too far.

Meanwhile, put your pasta on. While it's cooking chuck some spinach in a collander, and when it's done pour it out over the top. This'll lightly cook the spinach, which is a good thing because it was looking a bit limp to start with - almost like it had been transported to the frozen north from a more habitable clime. You could cook the spinach separately, but I'm assuming you're doing this in a tiny B&B kitchen, otherwise (as I've said previously) what's the point?

Once your sauce and pasta are both done, combine them with some local smoked salmon or arctic char for that authentic Icelandic fish flavour.

And don't tell any of the locals what kind of monstrosity you've turned their beloved national foods into.

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