Welcome to the summary page for FabulousFusionFood's Icelandic recipes, part of Europe. This page provides links to all the Icelandic recipes presented on this site, with 6 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Indian recipes added to this site.

Iceland, officially: Lýðveldið Ísland (The Republic of Iceland) is a Nordic country in Northern Europe, consisting of the island of Iceland and its outlying islets in the North Atlantic Ocean between the rest of Europe and Greenland. Reykjavík is its capital and largest city and the official language is Iceladic.

The traditional cuisine of Iceland is based around fish, lamb and dairy products. However, the modern Icelandic diet is very diverse, and includes cuisines from all over the world and spices (traditionally lacking) are becoming an ever more important component of the diet.

Iceland, (Ísland in Icelandic) is a Nordic island country between the North Atlantic and Arctic Oceans, on the Mid-Atlantic Ridge between North America and Europe. It is culturally and politically linked with Europe and the region's most sparsely populated country. Its capital and largest city is Reykjavík, which is home to about 36% of the country's roughly 380,000 residents. The official language of the country is Icelandic.

Iceland is on a rift between tectonic plates, and its geologic activity includes geysers and frequent volcanic eruptions.[13][14] The interior consists of a volcanic plateau characterised by sand and lava fields, mountains, and glaciers, and many glacial rivers flow to the sea through the lowlands. Iceland is warmed by the Gulf Stream and has a temperate climate, despite a latitude just south of the Arctic Circle. Its latitude and marine influence keep summers chilly, and most of its islands have a polar climate.

According to the ancient manuscript Landnámabók, the settlement of Iceland began in 874 AD, when the Norwegian chieftain Ingólfr Arnarson became the island's first permanent settler. In the following centuries, Norwegians, and to a lesser extent other Scandinavians, immigrated to Iceland, bringing with them thralls (i.e., slaves or serfs) of Gaelic origin.

The island was governed as an independent commonwealth under the native parliament, the Althing, one of the world's oldest functioning legislative assemblies. After a period of civil strife, Iceland acceded to Norwegian rule in the 13th century. In 1397, Iceland followed Norway's integration into the Kalmar Union along with the kingdoms of Denmark and Sweden, coming under de facto Danish rule upon its dissolution in 1523. The Danish kingdom introduced Lutheranism by force in 1550,[16] and the Treaty of Kiel formally ceded Iceland to Denmark in 1814.

Influenced by ideals of nationalism after the French Revolution, Iceland's struggle for independence took form and culminated in the Danish–Icelandic Act of Union in 1918, with the establishment of the Kingdom of Iceland, sharing through a personal union the incumbent monarch of Denmark. During the occupation of Denmark in World War II, Iceland voted overwhelmingly to become a republic in 1944, ending the remaining formal ties to Denmark. Although the Althing was suspended from 1799 to 1845, Iceland nevertheless has a claim to sustaining one of the world's longest-running parliaments.

Until the 20th century, Iceland relied largely on subsistence fishing and agriculture. Industrialization of the fisheries and Marshall Plan aid after World War II brought prosperity, and Iceland became one of the world's wealthiest and most developed nations. In 1994 it became a part of the European Economic Area, further diversifying its economy into sectors such as finance, biotechnology, and manufacturing.

Etymology: The Sagas of Icelanders say that a Norwegian named Naddodd (or Naddador) was the first Norseman to reach Iceland; in the ninth century, he named it Snæland or 'Snowland' because it was snowing. Following Naddodd, the Swede Garðar Svavarsson arrived, and so the island was then called Garðarshólmur, which means 'Garðar's Isle'.

Then came a Viking named Flóki Vilgerðarson; his daughter drowned en route, then his livestock starved to death. The sagas say that the rather despondent Flóki climbed a mountain and saw a fjord (Arnarfjörður) full of icebergs, which led him to give the island its new and present name.[22] The notion that Iceland's Viking settlers chose that name to discourage the settlement of their verdant isle is a myth

Food and Cuisine:

Much of Iceland's cuisine is based on fish, lamb, and dairy products, with little to no use of herbs or spices. Due to the island's climate, fruits and vegetables are not generally a component of traditional dishes, although the use of greenhouses has made them more common in contemporary food. Þorramatur is a selection of traditional cuisine consisting of many dishes and is usually consumed around the month of Þorri, which begins on the first Friday after 19 January. Traditional dishes also include skyr (a yogurt-like cheese), hákarl (cured shark), cured ram, singed sheep heads, and black pudding, Flatkaka (flatbread), dried fish and dark rye bread traditionally baked in the ground in geothermal areas. Puffin is considered a local delicacy that is often prepared through grilling.

Breakfast usually consists of pancakes, cereal, fruit, and coffee, while lunch may take the form of a smörgåsbord. The main meal of the day for most Icelanders is dinner, which usually involves fish or lamb as the main course. Seafood is central to most Icelandic cooking, particularly cod and haddock but also salmon, herring, and halibut. It is often prepared in a wide variety of ways, either smoked, pickled, boiled, or dried. Lamb is by far the most common meat, and it tends to be either smoke-cured (known as hangikjöt) or salt-preserved (saltkjöt). Many older dishes make use of every part of the sheep, such as slátur, which consists of offal (internal organs and entrails) minced together with blood and served in sheep stomach. Additionally, boiled or mashed potatoes, pickled cabbage, green beans, and rye bread are prevalent side dishes.