Faroe Islands


Unusual Fact: Your most likely company out and about on the Faroe Islands are sheep. Some farmers have started putting reflective straps on their sheeps legs so they won’t get run over in bad weather and poor visibility.







I’m sorry for overloading you with pictures but how could I not?? It’s sooo PRETTY! It looks like something off of ABC3, like ‘The Wiggles Travel the World’ or ‘Bert and Ernie visit their friends’ it’s that gorgeous.


These adorable island can be found pretty much above Scotland on the continent of ‘Can it actually get any colder?’

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So what did we have from this my new second favourite island (Australia will always be my first)?

Since the Faroes are an atlantic island it seems right that we ate salmon. I searched for ages and ages for an edible recipe from the Faroes (shark that’s been in the ground for 6 months didn’t quite appeal to me). Finally I came across a TV show called Tareq Taylors Nordic Cookery which was my Faroese cuisine saviour. He made pan fried salmon with a rhubarb salsa and caramelised rutabaga (swede/turnip).


I love salmon when its cooked like this. Just a little oil in the pan and sprinkle on the salt while it’s cooking. Oooh, just look at that crispy skin!


There were a couple of side dishes that came with this recipe. Like these simply boiled potatoes or the boiled swede/turnip/rutabaga that was boiled then caramelised. Next time, I will cook both of these for a little longer than I did because they were a little under done. And I will probably cook the swede/turnip/rutabaga in the caramel twice because it doesn’t stick very will. Once to let it set, then toss it again with the caramel.


There was also the raw rhubarb salsa. I had heard that raw rhubarb is poisonous but I think it is just the leaves not the stem its self. The rhubarb is tossed with spring onions, sugar, oil and vinegar to give it a little more flavour.

While I was waiting for the salmon to cook I couldn’t stop my self from picking the little pieces of rhubarb out – its addictive. The salsa also cuts through the oily salmon and stodgy potatoes which adds another awesome dimension.DSC_0026

And, finally for dessert. I found this recipe on many sights so I figured it was a popular recipe on the Faroe Islands. It did not disappoint.


The cake had a bit of an odd recipe. You start with melted butter, a tonne of sugar some flour and flavourings (nuts and spices) then you added porridge. Despite the lack of beating it actually turned out surprisingly moist and light. Not sponge cake standard but more than you would expect.


As for the vanilla sauce, it didn’t turn out quite the way I wanted it to. It was very hard to stop the sauce from bubbling and because of this, it did get a little grainy. I didn’t taste any different (still awesome-ly delicious!) but the texture was a little off.

Top it off with berries and nuts and this cake is incredibly perfect.


The six of us managed to eat the whole cake in one sitting. We all had seconds, and possibly even thirds but no one can really remember what happened that night because we spent the whole time singing school songs.


Mum 7

Me 8


Mum 8

Me 9


Salmon with Rhubarb recipe by Tareq Taylor

  • 800 g top quality salmon
  • 1 tbsp. butter
  • Salt

How to do it

  1. Cut the salmon into large serving sizes.
  2. Fry the salmon in a hot dry pan on one side for about 2-3 minutes. Turn the salmon and reduce the heat.
  3. Add butter and baste the salmon using a spoon. Cook the salmon for 3-4 minutes on each side. It should be medium well when it´s done.
  4. Season with salt to taste.
  5. Serve with pressed potatoes, rhubarb salsa and glazed rutabaga.


  • 600 g potatoes
  • 400 g rutabaga
  • 1 tbsp. sugar
  • 1 tbsp. vinegar
  • 1 tbsp. butter

How to do it

  1. Peel and cook the rutabaga and the potatoes in lightly salted water.
  2. Separate the rutabaga and the potatoes when they are cooked.
  3. In a pot, cook sugar, vinegar and butter until it thickens. Add the rutabaga and glaze it. Press the potatoes and serve.


  • 200 g rhubarb
  • 2 spring onions
  • 1 tbsp. rapeseed oil
  • 1 tbsp. white wine vinegar
  • ½ tsp. salt
  • 1 tsp. sugar

How to do it

  1. Peel and dice the rhubarb and the spring onions.
  2. Place in a bowl and add rapeseed oil, vinegar, salt and sugar.
  3. Mix well and serve.



Hazelnut Oatcake recipe from A World of Cake posted on food.com

  • 1 14cups water
  • 1 12cups rolled oats
  • 1 13cups all-purpose flour
  • 1teaspoon ground cardamom
  • 12teaspoon caraway seed
  • 1teaspoon baking powder
  • 12teaspoon salt
  • 1 12cups light brown sugar
  • 12cup granulated sugar
  • 1cup unsalted butter
  • 2eggs
  • 34cup chopped hazelnuts
  • 18cup hazelnuts, whole (garnish)
  • 18cup raspberries, whole (garnish)
  • For the vanilla sauce
  • 12cup light brown sugar
  • 1tablespoon all-purpose flour
  • 1pinch ground cinnamon
  • 1egg
  • 2tablespoons butter, melted
  • 1 14cups whole milk
  • 1pinch salt
  • 1tablespoon vanilla extract
  1. Preheat your oven to 350 degrees.
  2. While it’s warming up, grease a 9-inch cake pan with butter. Line the pan with parchment paper and set aside.
  3. Now boil the water and pour it over the oats. Let sit while you mix the flour together with the cardamom, caraway seeds, baking powder and salt.
  4. In yet another bowl, combine the sugars and the melted butter. Add the eggs one at a time and beat until well incorporated, then gradually add the flour and spice mix.
  5. Finally, stir in the oats and the chopped hazelnuts.
  6. Transfer the batter the the pan and bake for 45 minutes to 1 hour, or until a skewer comes out clean. Let cool then remove from parchment.
  7. While the cake is baking, make the vanilla sauce.
  8. In a heavy saucepan, combine the brown sugar, flour and cinnamon with the egg, melted butter, whole milk and salt.
  9. Heat over a medium flame, whisking constantly. Don’t let it boil because it will get grainy.
  10. When the sauce has thickened (10 to 12 minutes later), add the vanilla extract.
  11. Spread the vanilla sauce over the top of the cooled cake, then top with the raspberries and whole hazelnuts.

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