This week we mark Shrove Tuesday or as it is known locally, Fastnacht Day, while Icelanders know it as Bolludagur or Bun Day so you will find here a recipe for Bolludagur.
March is also National Noodle Month and Week of the Ocean so I have decided to share an easy recipe for tuna noodle casserole.
Tuna Noodle Casserole
8 ounces noodles
2 seven ounce cans tuna, well drained
12 ounces sour cream
¾ cup milk
1 can sliced mushrooms
1 ½ tsp salt
¼ tsp pepper
¼ cup dry bread crumbs
½ cup grated Parmesan cheese
2 Tbsp melted butter or margarine
1. Heat oven to 350 degrees. Cook noodles and drain. Return noodles to kettle, add tuna, sour cream, milk, mushrooms, salt and pepper and stir together. Pour into 2 quart casserole.
2. Mix bread crumbs, cheese and butter and sprinkle over casserole. Bake uncovered 35 to 40 minutes or until bubbly.
Cream filled buns are served in Iceland on Bolludagur, or Bun Day which is celebrated on the Monday before Lent.
According to the Reykjavik Grapevine, on this day children wake their parents with loud screams and spanks. They shout Bolla, Bolla, Bolla, (bun,bun,bun) and try to spank their parents with paddles, or wands wrapped in colorful paper, that they have made in school. The kids are allowed on bun for every successful spank. Danish and Norwegian bakers brought the tradition to Iceland in the 19th century.
Traditionally the buns are made with water-based dough but can also be made in a variety of other ways including a yeast dough. They are made only at this time of the year, often as a family activity but they are also sold at local bakeries.
1 cup water
½ cup butter
½ tsp salt
¼ cup sugar
1 cup flour
3 large eggs
1 cup whipping cream
2 Tbsp vanilla sugar or 2 tsp vanilla extract plus 2 Tbsp powdered sugar
¼ cup raspberry jam
1 7oz container microwavable dipping chocolate
1. Preheat oven to 375 degrees. In a large saucepan over medium heat, stir together water, butter, salt and sugar until butter is melted. Add flour and beat quickly until mixture thickens and pulls away from the side of the pan. Remove from heat.
2. Vigorously whisk in one egg at a time until batter is the consistency of thick pudding. Drop heaping tablespoons of the batter on a parchment-lined or lightly greased baking sheet. Bake in preheated oven for 30 minutes, until golden brown. Note: Do Not open the oven door during this cooking period because buns will fall.
3. Transfer buns to racks to cool. Whip together the cream and vanilla sugar (or vanilla extract and powdered sugar) until stiff peaks form. When buns are cool, slice each one in half and spread lower half with raspberry jam. Top with a dollop of whipped cream, place the remaining half on top and ice with melted chocolate.
Yield: 20 Bolludagur Buns from scandinavianfood.com.