From Vik to Kirkjubæjarklaustur (Iceland, day 4)

4-vik-to-kirkjubaejarklaustur-dyrholaey-2

East of Vik you will find the Dyrhólaey Nature Reserve with the beautiful arch and from where you can see the glacier, the sea coast, the lightroom (now a hotel) and the nesting colonies of seabirds!

This slideshow requires JavaScript.

 

From this place you will have a great look to the black sand beach and the Reynisfjara shore with its basalt steps columns. The cliffs west of the beach are home to many seabirds, most notably puffins which burrow into the shallow soils during the nesting season.

This slideshow requires JavaScript.

The first rain drops came just in time before we left the black sand beach Vik and driving further.

 

This slideshow requires JavaScript.

Drive across the Mýrdalssandur floodplains and the wonderworld of Eldhraun the largest lava field ever to flow on Earth in historical time which is  now completely covered by moss. Don’t step on the moss, and drive to the viewpoint which has just been prepared for you, you will not miss it! Looks like another planet!🙂

This slideshow requires JavaScript.

A few kilometers before the small village Kirkjubaejarklaustur you enjoyed a walk above the Fjaðrárgljúfur, a narrow and beautiful canyon. Really worth to have a lot at this incredible place.

This slideshow requires JavaScript.

capture

Hella to Vik (Iceland, day 3)

3-hella-to-vik-hekla-1

Today’s program got a change, as to owner of the hotel suggested us to have a closer view to the active volcano Hekla

We drove back for about 8 kilometers back and after turning right (road 26) we approached the volcano Hekla and the Burfell volcano on other side of the river.

3-hella-to-vik-hekla-8

The incredible landscape let us stop for a few photo sessions. The alternative route back to Hella  (road 268) was a gravel road, so after crossing the bride and taking a few pictures of the stunning blue reflection of the river. After about 2 kilometer on that road we found that driving back from the paved road would be the better and easier choice.

This slideshow requires JavaScript.

Our next stop was the Seljalandsfoss waterfall which tumbles 60 m over the old sea cliff into a deep plunge pool. It has so undercut the rocks that it is possible to walk behind the cascade.

This slideshow requires JavaScript.

This day a second waterfall originated from the Eyjafjalla Glacier is the Skógarfoss (Skogar) Waterfall which brings water from the melting snows between the two icecaps. If you are planning to stop here, I really recommend you to follow the steps and the path up to to the waterfall. It’s really wonderful there and you can spend a few hours enjoying that place. Once you are up, your will enjoy the view and you will not regret the roughly 400 steps behind you.🙂

If you are planning to stop here, I really recommend you to follow the steps and the path up to to the waterfall. It’s really wonderful there and you can spend a few hours enjoying that place. Once you are up, your will enjoy the view and you will not regret the roughly 400 steps behind you.🙂

This slideshow requires JavaScript.

 

Going back the car the weather changed, we headed to Vik and spent some time at the black sand beach just by the village (not to be confused with the black sand beach east of Vik by the basalt stones). The humid freezing breeze gave to this place a mystic and dramatic look. We  knew we would go back the next day…

This slideshow requires JavaScript.

hella-to-vik-route

Golden Circle (Iceland, day 2)

 

2-golden-circle-15

Todays program is the famous “golden circle“.

Our first stop is National Park by the he Þingvellir plain, a unique place from a geological point of view and a place of great beauty. Research has shown that this place is a natural wonder on an international scale as in this place the North America and Europe are tearing away from each other at a rate of 1mm to 18mm per year. The faults and fissures of the area are clear evidence of the rifting of the earth’s crust, in addition it is also the most historical place in the country and a place of exceptional beauty. We enjoyed walking around this area a lot.

 

We drove further to see the famous Great Geysir and Strokkur, a very active geyser that spouts every few minutes.

 

This slideshow requires JavaScript.

This slideshow requires JavaScript.

Not only the geysir are are beautiful, the whole area is spectacular and the steam coming out of the ground mystic!

This slideshow requires JavaScript.

 

Our last stop before Hella (our overnight place) is the majestic waterfall Gullfoss one of Icelands most beautiful waterfall near the first Icelandic glacier we saw. Thanks this sunny day we had the chance to see a wonderful rainbow.

This slideshow requires JavaScript.

 

Some more kilometers driving and we arrived to the Kerið crater.

This slideshow requires JavaScript.

During our walking and our breaks we had the chance to admire the incredible beauty and richness of this area. At the same withing 1 square meter we also found 3 different kind of berries: blueberries, crowberries (Krækiber) and

This slideshow requires JavaScript.

 

golden-circle-map

Reykjavik (Iceland, day 1)

 

1_reykjavik-7

The traveling addiction  caught us once more and in a few hours we started our northern adventure: 13 days around Iceland renting a car sleeping in hotels and if possible guesthouses.

I’ve always posted my impressions after my vacations, we travel with cameras and tablets  but without laptop.

For the third night we got an hotel with a PC for guests and why not start blogging from here in Iceland?

With my quick posts I will bring you here with us. I hope you will enjoy them!

Well, I’m at home now, the wonderful vacations were so intense that we really did not have time to spend in the internet and now I’m readjusting my first two posts.

We start in the capital, in Reykjavik airport and after picking up the car and stopping on the way for shopping some basic food we reach the guesthouse.  After that half an hour rest.

Music, voices, laughting and screaming … what is happenung here? Young peple  dressed up with white clothes welcomed the new high school students! Funny and impressive!

This slideshow requires JavaScript.

We spent the day walking around this new city and the harbor where we admired the incredible Harpa, the concert hall.

This slideshow requires JavaScript.

Reykjavik center is really cute, the traditional houses and colorful modern buildings as the modern church fit perfect together.

This slideshow requires JavaScript.

Los Cabos (Mexico)

 

Los-Cabos-12

Los Cabos is Mexicos’s ultimate seaside escape from the Sea of Cortez to the Pacific Ocean.

No wonder how many people come here to enjoy their vacations: sun, beaches, wonderful surroundings, great food, terrific rocks formations (did you find the elephant?  :) ) and a lot of opportunities for outdoors activities!

Our friends offered to bring us in this place in a one day excursion from la Paz, we enjoyed it very much. Thanks dear friends!

This slideshow requires JavaScript.

Maroccan Preserved Lemon

Maroccan-Preserved-Lemons-24

I love to keep some preserved lemons on hand for Moroccan food; I love especially chicken and olives recipes with preserved lemons.

You can use them for other kind of meat as for example lamb and fish, but it is also great for dressing and marinades.

Maroccan Preserved Lemon

  • Servings: 2-4 jars
  • Time: 30 mins preparation
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/ Maroccan-Preserved-Lemons-24

You need:

  • 8 untreated lemons
  • 1/2 cup sea salt
  • 2 whole cloves
  • 2 bay leaves
  • 12 coriander seeds
  • 8 black peppercorns
  • 1 cup lemon juice, about 6 lemons

Procedure:

  1. Rinse and dry lemons; trim tips of stem ends, starting at blossom end, cut each lemon lengthwise in quarters to within 1/2 inch of stem end, leaving all 4 pieces attached if you have big jars; if not separate the quarters.
  2. Distribute half the remaining sea salt onto the cut flesh.
  3. Distribute the remaining salt on the bottom of the jars.
  4. Pack the lemons in and add the bay leaf as well as the spices around the lemon pieces.
  5. Top with the remaining sea salt and press down the lemon pieces to release some juice.
  6. Fill the space with the lemon juice.
  7. Cover and shake gently.
  8. Store in chill and dark place (shake form time to time during the first week) for at least 6 weeks or up to 1 year.

 

La Cruz en el Cerro de la Calavera (view over la Paz, Mexico)

la-Cruz-en-el-Cerro-de-la-Calavera-6

This is a very short excursion from la Paz, but it’s really a great place to see la Paz from above!

I’ve been there in April, I know now it’s July and the temperature are much higher and this would be to much for a walk during the day, I suggest you try this early in morning.

Simple walk along the “Malecon” until the “Marina” or drive to there and place the car near the petrol station. There are several ways going up, some will bring you to the cave (we have not been there), you may also walk on the road back of the hill and start from there.

We have been there as the sky was mostly cloudy and it was really amazing. Enjoy this walk and the cactus along the way!

This slideshow requires JavaScript.

 

Diving Experience in La Paz (Mexico)

Diving-in-La-Paz-Break-2

A diving experience is something we really enjoyed very much.

The sea around la Paz is not a tropical sea with a lot corals (even if there are some, especially south of la Paz in protected areas), but we got the chance to play with the sea lion, explore a wrack and dive trough an arch.

The rock the color of the sea and the beautiful beaches made this experience like a dream, a dream we love to keep in mind and fix it with some pictures!

A wonderful day with “Dive in La Paz“. Thanks Rafael and Alexia!

This slideshow requires JavaScript.

 

Crumble Berry Cake on a Tray

Crumble-Berry-Cake-on-a-Tray-2s

I’ve seen the photo of this recipe on a magazine in a waiting room but the pages with the recipe had been removed! I was real sorry, because I still had a lot of berries of the past year in the freezer just now that the new berries are getting ripe!

Just arrived at home I searched in the web for a similar recipe, and finally I found it! Well the original recipe asked for ready “chocolate pudding-mixture” and too much butter than what I’m used.

I changed the recipe, and created a new one and WOW! This was quick and so good! We will make it again with the new berries!

Crumble Berry Cake on a Tray

  • Servings: 15
  • Time: 1 hr
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/ Crumble-Berry-Cake-on-a-Tray-3s

You need:

For the topping:

  • 500 g mixed berries (I used some frozen red and black currants and a few fresh raspberries)
  • 2 tablespoon brown sugar

For the tray to coat:

  • 1 tablespoon vegetal oil
  • 2 tablespoons flour or 3-4 tablespoons breadcrumbs

For the cake:

  • 100 ml vegetal oil, neutral oil not olive oil
  • 120 g sugar
  • 3 eggs
  • 200 g flour
  • 50 g cornstarch
  • 25 g cacao
  • 1/2 teaspoon cinnamon
  • 2 teaspoon baking powder

Additional (optional):

  • 2 tablespoons chocolate drops

For the crumbs:

  • 100 g flour
  • 50 g butter or margarine
  • 50 g sugar
  • 1/4 teaspoon vanilla

Procedure

  1. Wash gently and place the berries to drain. Then add the brown sugar. Set aside.
  2. Grease a baking tray of about 30 to 40 cm and dust it with flour or breadcrumbs.
  3. For the dough mix oil, sugar and eggs until well blended.
  4. Sieve and combine flour, cornstarch, cacao, cinnamon and baking powder.
  5. Fold the dry mixture under the wet mixture.
  6. Preheat the oven to 180°C/350°F.
  7. Pour the dough and spread it on the prepared tray.
  8. Cover with the berries.
  9. Sprinkle with chocolate drops
  10. In a bowl combine the ingredients for the crumbs and knead with you hand to form crumbs.
  11. Top the cake with crumbs.
  12. Bake in the preheated oven for about 40 minutes or until you see that the crumbs begins to turn light brown.
  13. Let cool down and cut into 15 pieces.

Tropical Rum Cake

Tropical-Rum-Cake-3

A summer dream for warm evenings!

Tropical, sweet, moist and so aromatic. Don’t miss this!

Tropical Rum Cake

  • Servings: 8-12
  • Time: 1 hour
  • Difficulty: medium
  • Print

Autor: https://artandkitchen.wordpress.com

Tropical-Rum-Cake-2

For the cake:

  • 1/3 cup oil
  • 3 tablespoons unsalted butter or margarine
  • 3/4 cup sugar
  • 3 tablespoons dark rum and/or one portion or rum extract (about 1/4 teaspoon)
  • 2 eggs
  • 220 g flour
  • 1 pinch salt
  • 2 teaspoons baking powder
  • 1/4 cup buttermilk or Greek yogurt (I used the yogurt)

For the topping and frosting:

  • 8 oz. can of pineapple or jackfruit in syrup (I used jackfruit), or whatever you like
  • 1 lime juice and zest
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup heavy whipping cream
  • 2-4 tabelsppons brown sugar, to taste
  • 2 tablespoons powdered sugar
  • 1 teaspoon dark rum

Procedure

  1. Preheat the oven to 180°C and grease a 24-25 cm springform.
  2. In a medium bowl, beat together with an electric mixer the oil, butter and sugar. Beat this mixture very well, until light.
  3. Add the rum the eggs and beat well again.
  4. Stir together the flour, salt and baking powder and fold this dry mixture under the wet mixture.
  5. Add half of the buttermilk and beat shortly just to combine.
  6. Pour the batter into the mold, and bake for about 25-30 minutes until done (toothpick test). Let the cake cool on a wire rack.
  7. While the cake is baking drain pineapple or jackfruit (keep the syrup) and cut them into bite sized pieces. Now bring his syrup and the sugar in a small saucepan to boil. Let simmer until slightly thickened add fruit pieces, lime juice and zest, bring shortly to boil. Remove the pan from the heat to cool slightly.
  8. Once the cake is done and it has cooled for about 15 minutes, poke holes all over the surface with a toothpick or a fork. Spoon the thickened syrup first on top and then arrange the fruits. Let cool completely before making the frosting.
  9. Toast dry the coconut in the skillet stirring constantly. When the coconut is a light, toasty brown place it a bowl to cool down.
  10. Just before serving, beat whipping cream, add sugar, powdered sugar and beat shorty again (you may also beat all together).

Top the cake with the prepared cream, sprinkle toasted coconut on top and serve immediately.

This slideshow requires JavaScript.

%d bloggers like this: