Grilled Zucchini Tagine

Posted on July 24, 2008 by Sala @ Veggie Belly

Ive finally made use of that tagine I bought in Morocco last year. My long time friend V, and I took a trip to Marrakech and the Sahara desert. The souks in Marrakech were an exotic labyrinth of shops and stalls. Thats where I bought this tagine. And thats where I found out V is an expert bargainer!

We walked into a tagine shop and V made the shopkeeper, a lanky teenager, pull out almost every tagine on his shelves. Exhausted, the kid sat down, anticipating a large sale. V bargained and bargained for her lovely green tagine. Then she bargained and bargained for my yellow one you see in the picture. After about half an hour of this, V simply walked out of the shop saying she didnt like any of the tagines!

The almost weeping shopkeeper/kid came running behind us. He gave us the tagines for less than a fourth of the original price!

My tagine recipe today is for V, the bargain queen

There is a little twist in this recipe; the zucchini is grilled. I saw Bobby Flay on Iron Chef America – battle zucchini – where he grilled up some zucchini and made a tagine out of it. Thats my inspiration for this dish. The grill marks make the zucchini look great.

Zucchini – 4
Onion – 1 large, diced
Garlic – 4 cloves
Cauliflower – 5-6 florets
Chick peas – 1 can
Saffron – pinch
Cumin – 1 1/2 tsp
Paprika – 1 tsp
Turmeric – 1/2 tsp
Parsley – 2 tbsp chopped
Lemon Juice – 1 tbsp
Water or stock – 1 cup
Oil – 1 tbsp
Salt

Wash and dry the zucchini. Trim the end. Slice it in two lengthwise. Brush some oil on the cut sides and grill on a very hot grill, just till you get the grill marks.

In the meanwhile, heat a large, heavy bottom pan. Add the oil and saute the onion till light brown. Then add the garlic, cumin, turmeric and paprika and saute one minute.

Arrange the grilled zucchini and cauliflower in the pan, sprinkle with salt. Pour in the water or stock and bring to a simmer. Simmer covered till the vegetables are tender, about 10 minutes.

Stir in the chick peas and saffron and simmer another minute. Turn off heat. Mix in lemon juice and parsley.

Serve with couscous or as our camel man served it in the Sahara desert – with crusty bread.

Enoki Mushrooms, Snow Peas and Crispy Seitan in Sesame Honey Sauce

Posted on July 18, 2008 by Sala @ Veggie Belly

Ive walked past boxes of snowy white Enoki Mushrooms at the Asian store. I’d stop to admire these floral looking clusters, but never bought them because I wasn’t quite sure what to do with them. But this time I picked up a box, telling myself if they were so pretty to look at I’m sure they’ll taste good.

Enokis are a delicate, slightly sweet mushroom. They hardly need any cooking. Infact, you could use them raw in this recipe if you wish.

Crispy SeitanSeitan – about 5 large pieces. I use white wave seitan.
Rice or plain flour – 6 tbsp
Chili Powder – 1/2 tsp
Garlic Powder – 1/2 tsp
Salt
Oil

Mix the flour, chili powder, garlic powder and salt. Dredge the seitan pieces in the flour mixture. Heat one tbsp of oil in a pan, and pan fry the seitan till golden brown on both sides.

Now place the seitan on a cutting board and let it cool. Once cooled, cut into strips.

Enoki Mushrooms and Snow PeasEnoki Mushrooms – one 7 oz box
Snow Peas – about 25
Sesame Seeds – 2 tbsp

Cut off the end one third of the enoki cluster. You should now be able to separate the mushrooms into individual stems.

Saute the mushrooms in a pan with some oil on medium heat for about 1 minute.

You could also use the mushrooms raw.

Trim the ends of the snow peas. Boil water in a pot and add snow peas. Boil for 1 minute. Drain snow peas and place them in an ice bath. Drain before using.

Sesame Honey SauceSoy Sauce – 4 tbsp
Sesame Oil – 4 tbsp
Honey – 1 tbsp

Whisk all ingredients together.
Combine the mushrooms, snow peas and seitan in a bowl. Pour the sesame honey sauce over the vegetables. Toss carefully.

Sprinkle sesame seeds on top.

Dijon Herb Grilled Tofu with Mushroom Medley

Posted on July 16, 2008 by Sala @ Veggie Belly

This is my veggiefied version of Ina Garten’s Grilled Herb Shrimp. Ive made this recipe several times. Ive also made the shrimp version for my carnivore friends. Everyone always loves the herb and dijon marinade! It tastes great in pasta too. Use fresh herbs, it makes a big difference.

Dijon Herb Tofu

Extra Firm Tofu – 1 package
Onion – 1/2 large, finely chopped
Garlic – 4 cloves, minced
Basil – 1/4 cup chopped
Parsley – 1/4 cup chopped
Dijon Mustard – 2 1/2 tsp
Dry Mustard – 1 tsp
Lemon Juice – 2 tbsp
Salt – 1 1/2 tsp
Pepper
Olive Oil – 1 tbsp (Ina uses 1/4 cup olive oil)

Mix together all ingredients except the tofu. Place in a bowl.

Wrap the tofu in several layers of paper towel. Place a weight on top for 1 hour to extract the liquid. Then cut the tofu into triangles.

Heat a large non stick pan. Arrange the tofu pieces in a single layer and ‘dry fry’ them. Press the tofu triangles so that they let their water out. When one side is slightly browned, turn the tofu once and cook the other side while pressing out the water. I learned this method from veganyumyum’s site. Check it out for a detailed explanation of dry frying tofu and “tofu geometry”!
When the tofu is done (if you stop hearing the angry hiss from the tofu while pressing down, youve probably gotten most the water out!), place the triangles in the herb-dijon bowl. Carefully toss the tofu in the mixture to coat. Let the tofu marinade an hour (or overnight if you have the time).

When you are ready to eat, heat a large non stick pan. Spray with olive oil spray. Place the tofu, along with the herb-dijon mixture in the pan. Grill both sides on medium, turning once.

Remember, the tofu is already cooked. We just want to cook the onion and garlic in the marinade!

If you have a lot of the herb dijon mixture stuck to your pan, deglaze with a splash of white wine (or even water) and drizzle over the tofu.

Mushroom Medley

Button Mushrooms – 1 box
Crimini (baby potobellos) – 1 box
Garlic – 2 cloves
White wine – couple of splashes
Basil – 2 tbsp chopped
Parsley – 1 tbsp chopped
Olive oil – 1 tbsp
Marinara sauce – 4 tbsp
Salt
Pepper

Clean and chop the mushrooms. Heat a non stick pan and add the oil olive. The pan should be very hot. Add the chopped mushrooms and spread them evenly on the pan. Cook them on high without moving the mushrooms around too much. If you stir too often mushrooms will release a lot of water.

When the mushrooms are golden, add the garlic, salt, pepper, basil and parsley. Then add a few splashes of white wine and let it reduce on high heat.

Turn heat off and stir in marinara sauce.

Orange, Ginger, Green Tea Marmalade

Posted on July 13, 2008 by Sala @ Veggie Belly

I never eat marmalade on toast, it’s so boring! Marmalade exists for a higher purpose. Grill up some tofu with soy sauce and this marmalade. You can use this as a glaze on pretty much anything! Use it on pancakes.
Serve marmalade with brie and crackers Make an orange ginger cocktail, with some orange or pineapple juice, couple spoons of the marmalade and some rum. Or layer sponge cake with orange ginger marmalade and chocolate..heavenly!

Orange – 2 large
Water or Orange juice– 2 cups
Water – ¼th cup
Ginger root– 6 oz root
Sugar – 1 ½ cups
Fruit Pectin Powder – 3/4th of a 1.75 oz packet
Green Tea or Jasmine Tea – 1 tsp
Baking Soda – pinch
Lemon Juice – 1 tsp
Food coloring – 1 drop red, 3 drops yellow. Optional.

Zest the oranges, place zest a bowl. Then peel the skin and discard. Remove pith, seeds and any thick membrane. Squeeze the orange over the bowl and extract as much juice as you can. Chop up the remaining fruit and add to the bowl. You should have about 2 cups of orange juice, pulp and zest (from the 2 oranges).

Peel and grate the ginger. Squeeze the ginger juice out. Use between 2 tbsp to 1/4 th cup depending on how strong you want the ginger taste to be in the marmalade. I used 1/4th cup ginger juice because I love bold flavors. I also added a tbsp of finely chopped ginger pieces.

Place the ginger juice, orange zest, pulp and juice plus 2 cups of water or orange juice in a large heavy pan. Add the baking soda. Bring to a boil. Then reduce to medium-low and simmer 20 minutes.

In the meanwhile, boil 1/4th cup water. Add the green tea and turn off heat. Let it steep about 5 minutes. Strain and reserve the tea.

After 20 minutes of simmering, the orange and ginger should have thickened. Add the tea. You will have about 3 cups of liquid now.

To this add the fruit pectin. Bring to a rapid rolling boil, stirring often. Once the mixture is at a vigorous boil, add the sugar. Let it reach a rolling boil again. Stir constantly for another 2-3 minutes.

Turn off heat. Add the food coloring and lemon juice and stir. Leave to cool and then refrigerate. Alternatively, can the marmalade at this point.

You’ll notice in the photo that the marmalade is a bit runny. I only made this yesterday and the fruit pectin box says orange marmalade can take up to 2 weeks to set properly. I guess I’ll have to be patient!

Notes and Tips
Food coloring adds some depth to the marmalade’s color. But by all means leave it out, it will look great just by itself
I think orange zest adds a wonderful flavor and aroma to the marmalade, but it will add some bitterness too. So omit the zest if you don’t want that slight bitterness in the background.
If you want a stronger green tea flavor, leave the tea leaves in or steep longer
I love the ginger in this marmalade. The spiciness from the ginger hits the back of your throat. Add more or less ginger according to taste.
Low sugar pectin requires less sugar than normal pectin, so read the instructions on your fruit pectin box!

Stir Fried Soy Curls with Spicy Sesame Sprout Slaw

Posted on July 5, 2008 by Sala @ Veggie Belly

For a week I’d waited impatiently. Then I came home this evening and there it was outside my front door! My 6 bag shipment of Butler Soy Curls! All the way from Grand Ronde, Oregon. I knew exactly what my very first recipe using soy curls was going to be.
A stir fry with soy curls and broccoli is on the menu today. I also used sprouts and red cabbage to make a colorful, spicy slaw.

Coating stuff in flour before stir frying is one of my favorite cooking methods. It creates a nice crispy crust. Here, I coat soy curls in rice flour and saute till brown. Then I toss them in a sauce.

A note on soy curls: Make sure you soak them in hot water for a good 20 minutes. Not only does this hydrate them properly, it also gets rid of the mild wheaty flavor. I added soy sauce, lemon juice, cooking wine and ginger in the soaking liquid for added flavor.

Stir Fried Soy Curls

Soy Curls - 2 oz dry
Rice Flour – 1 tbsp. Corn flour or All Purpose can also be used. I love rice flour here, it makes things delicately crispy.
Broccoli – 8 florets
Ginger Paste – 1 tsp
Garlic Paste – 1 tsp

For the sauce:
Soy sauce – 2 tbsp
Lemon Juice – 1 1/2 tbsp
Sugar – 1-2 tbsp depending on how sweet you like it
Sesame Oil – 1 tbsp
Chili Paste – 1 tsp, optional

Soak soy curls in hot water for 20 minutes. See note above for additional flavoring. Squeeze out all the liquid. Toss soy curls in flour and some salt, toss to coat.

Heat a work, add a tsp of canola oil or spray with Pam. Add the soy curls and stir fry on medium high till they are golden brown. Remove from wok and set aside.

Add a little more oil or Pam to the work, ginger garlic paste and broccoli and stir fry on high till the broccoli is tender but crunchy. Now return the soy curls to the wok. Add all ingredients for the sauce and cook on medium high till sauce is absorbed.

Garnish with sesame seeds, chopped cilantro and scallions. Serve with rice or noodles and Spicy Sesame Sprout Slaw (recipe below).

Spicy Sesame Sprout Slaw

Its not regular sesame seeds that make this Asian slaw special. Rather, its my secret non-asian ingredient….Tahini! It adds the ‘sesameness‘, and also a satisfying creamy consistency to the dressing.

For a lighter version, use my Piquant Plum Sauce as dressing for this slaw.

Red Cabbage – 1/4 head, finely shredded
Bean Sprouts – 1/4 pound

For dressing:
Tahini – 2 tbsp
Soy Sauce – 1 tbsp
Lemon Juice – 2 tbsp
Sesame oil – 1 tbsp
Garlic – 1 tsp minced
Chili Paste – 1 tbsp or according to taste. I like lots of it!
Mint – about 6 leaves chopped.
You could use cilantro too. I used both today.

Whisk together all dressing ingredients. If its too thick for you, add a little water to thin it out.

Toss the cabbage and sprouts with the dressing.

More Slaw suggestions: try using shredded carrots or jicama!

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Labels: broccoli, red cabbage, slaw, Soy Curls, sprouts, stir fry, tahini

Travel

Posted on January 24, 2008 by Sala @ Veggie Belly

Eating Latin in England

When my sister suggested we go to Las Iguanas, a Latino restaurant, the food snob in me popped up. There was no way I was going to a Brazilian restaurant; British people cant possibly know how to make Latin food. Besides I live in the US, near Washington DC that too, Ive had the best Latin food. No thank you.

I don’t know how it happened, but 2 minutes later I was following my sister into Las Iguanas. And after this wonderful drink, I was swallowing my words.

This Caipirinha, Brazil’s national drink, was very good. Somehow I cant seem to be able to take decent pictures of liquids! sorry! Caipirinha is made with lime, sugar, ice and cachaca – a Brazilian spirit. Las Iguanas make their own cachaca from their sugar cane plantation in Brazil.

I ordered champinones – a bowl of whole button mushrooms in a chipotle sauce. You dip the tortillas in them. How can you go wrong with mushrooms and chipotle! Very yummy!

My sister ordered this new sopa. A white bean and Argentine pesto soup. Argentine pesto, from what i understand, is Chimichurri; made with parsley, oregano, garlic, onion, paprika and lemon. The soup was topped with croutons, cilantro and shavings of parmesan. This was a tasty soup and I’ll have to recreate it when I get home!

We shared a Puerto Rican Paella next. It has asparagus, peas, butternut squash, mushroom and saffron.

My sister ordered the Columbian Cassava fries. And that was a historic moment for me – I had met fries I did not like. My sister enjoyed them though. But I wasnt crazy about the starchy texture.

In case you are wondering, yes, we did eat all that food and for a moment even contemplated the Aztec chocolate fudge cake! We walked out of Las Iguanas swearing never to eat again. That lasted..ummm…8 hours.

How Unusual…

Bath, UK

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My sister’s restaurant pilgrimages involve Greggs and Wagamama. When it comes to bakeries, it doesn’t get any more British than Greggs. We love the flaky savory pastries there. When we visited the historic city of Bath for a day trip, we stopped at greggs for this cheese and onion pastry. It has cheese and onion, of course, and some silky potatoes. When I have a pastry from Greggs, I know I’m in England!

Wagamama is mandatory with my sister. Anyone that visits her will be taken to wagamama. So we trekked up the steep park street to arrive at this modern Japanese restaurant where you get your food in 5 minutes! My sister had this raw salad with radish carrots, and topped with fried onions.

I had these yasai gyoza with water chestnuts, cabbage, carrots and celery. The accompanying sweet ginger sauce was nice and thick (cornflour?).

Next came the yasai yaki soba which we shared. The whole wheat noodles were soft inside and crispy outside, showing they were tossed in a very hot wok. There were lots of green onions, bean sprouts and sesame. The pile of noodles was topped with threads of pickled ginger. I’ll have to try to recreate this at home…

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sunday, August 17, 2008

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Dill Filled Latvian eats in Riga

I looked forward to breakfast at R and K’s house in Riga. I’ll always remember their sun filled kitchen and their satisfying bread basket. Breakfast was an assortment of breads, cucumber, tomato, cheese and Karums – a Latvian curd based sweet.

This dark, sour rye bread was my favorite. It had the distinct taste of cumin and fennel.

Karums is a sweet curd snack. R and K had it in chocolate and vanilla flavors. This one is chocolate with chocolate chips inside. It looks like a snickers bar and tastes like cheese cake!

We had this mushroom crepe for lunch after walking around old town Riga seeing the churches, monuments and quaint cobble stoned alleys. The crepe was delicate, filled with mushrooms and lots of dill. There was a creamy mushroom sauce on the aside, again with lots of dill. I’ve come realize Latvians use a lot of dill in their cooking.

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On our second day in Riga, we stumbled upon a quaint little greek restaurant near dome square, and we stopped for lunch. My salad might have been greek but it had the ubiquitous dill! I’m not complaining, it was a very good salad and unlike my Oslo salad experience, it didn’t cost much. I also loved the fresh oregano on top of the salad.

St.Peters Church, Riga.

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Tuesday, August 12, 2008

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The Pinkest Thing I’ve Ever Eaten – Latvian Cold Soup

We stayed with R, K and little K in Riga, the Latvian capital. We tremendously enjoyed our stay and learned a lot about Latvian culture. R is German, so her little boy speaks both Latvian and German. Thanks to him, my German vocabulary is richer by 4 words -nicht (no), weichen (go away), tomate (tomato), and Ei (egg). When I cooked Indian food one night for our hosts, little K sat on the kitchen window sill demanding pieces of the ‘tomate‘ I was chopping, that’s how I learned that word. The next day, when R and K made cold soup for us, little K wanted the Ei in the soup, that’s how I learned Ei is egg in German. Cultural exchange in a Latvian kitchen!

This kefir based soup is healthy, refreshing, crunchy and best of all…pink ! Its easy to make, just mix all the ingredients together and you are done. The beetroot makes things pink and slightly sweet. As in a lot of dishes in Latvia, this one has dill in it. Latvians have this soup during the summer months and serve it with bread.

Kefir – 2 cups
Cucumber – 1 medium
Beetroot – 1/2 cup
Dill – 4 tbsp chopped
Green onion – 5 tbsp chopped
Egg – 1 boiled
Salt and pepper

Chop the cucumber, dill and green onion. If using fresh beetroot, boil till tender and then chop. Chop the boiled egg. Combine all ingredients and serve with a wedge of boiled egg on top.

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Redemption in Oslo

After that $75 salad, I just had to get something cheap and good to prove I could find cheap stuff in one of the world’s most expensive cities. So my sister and I grabbed an early dinner in a small streetside place and ate it the park before we caught our flights back. The whole thing cost $6. Yesssss!!!!

We had an asian roll which was kind of like a spring roll/wrap, filled with carrots and noodles. We also got a spinach borek (not in picture). Then we shared a chocolate dipped waffle.

Oslo is full of fabulous sculptures and pretty seascapes.

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Tuesday, August 12, 2008

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Two Extremes in Norway – Peasant Food and $75 Salad
My sister’s friends B and E were such gracious hosts in Oslo. We stayed in their gorgeous apartment in the heart of the city and they took us to some unique places that we wouldn’t have gotten to if we were on our own.

B took us to the ski jump slope in Oslo and then to this old Norwegian house thats been converted into a cafe. It was a huge but cozy log cabin type building with moose heads, moose horn chandeliers and long, wooden, almost medieval looking tables. The whole thing felt like a giant leap back in time.

My sister, B and I sat here sipping tea and discussing our respective cultures – Indian and Norwegian.

I saw this huge pot of thick creamy Rommegrot and was curious to try it. B told me its typical Norwegian peasant food; a porridge made from flour, butter and sour cream.
We tried a small spoon of it. B sprinkled sugar, cinnamon and raisins on it. It tasted like tangy raisiny cheese cake. I could get used to that!

You are supposed to eat the porridge with this wafer thin bread.

Apologies for the bad pictures, im still figuring out flashless low light photography!

After the rommegrot, the Hard Rock cafe in Oslo the next day seemed like another extreme. All we ordered were 2 salads and they cost $75! Damn! Food is expensive in Norway. The salad was good (lettuce, cheddar and craisins) but not worth the price. So in potest, I didnt take a picture of the salad. This building was where the Hard Rock cafe was.

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Friday, August 08, 2008

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Friday afternoon at home cooking. Pasta with Spring Greens & Wine and Thyme Mushrooms

I love London. Perhaps because I was born here, I have a special connection. Coming to London is like coming home. And I always enjoy my grandmother’s house – her amazing south Indian food, her house in central London…even her laundry smells extra good!

For me, London is full of familiar people and familiar places. The best falafels are in a hole in the wall joint near Covent Garden, the best Arab store is round the corner from my grandmother’s house, Eastham has the best south Indian food (after my grandmother’s of course). I even know that Leicester Square tube station has the most number of mice. Believe me, when I was a bored teenager, I’ve done extensive research on the rodents of the London underground!

Because my grandmother tirelessly cooks infinite amounts of food; I always cook a meal for her when I visit.

This time its Pasta with Spring Greens and a side of Wine & Thyme Mushrooms.

While shopping at Tescos we picked up a packet of Spring Greens. I have no idea what they are. The packet says “Succulent dark greens, chopped for your convenience”. Good enough for me. Its green AND its chopped! I can find a use for that. And it was delicious. It had the texture of cabbage and a very mild spinach-collard-this-has-to-be-good-for-you-taste.

Pasta with Spring Greens

This is a completely scalable recipe and today I made massive amounts (because my uncles and cousins are visiting). So I’m giving you approximate measurements in this recipe.

Fusili Pasta – 1 packet
Spring Greens – 1 packet. Substitute with cabbage and collard greens
Sun dried tomatoes – 4 tbsp, cut into strips
Green and Yellow Peppers – 1 each, cut into strips
Garlic minced
Olive oil – 4 tbsp
Butter – 2 tbsp
Olives – as much as you like

Pine nuts – 1/2 cup toasted
Cooking wine – splash
Dried Basil – 1 1/2 tsp
Dried Thyme – 1 tsp
Salt and pepper

Boil the pasta till al dente. While the pasta is boiling heat a pan or wok. Add the olive oil and butter. Add garlic and peppers and sauté till pepper are a little tender. Add the sundried tomatoes, basil, thyme and a splash of wine and let the wine boil away – about 1 minute.

Then add the spring greens and sauté till wilted. Add chopped olives, salt and pepper. Toss together with pasta. Add extra salt, pepper or olive oil if needed.

Wine & Thyme Mushrooms

I absolutely love this recipe. I saw it on Micheal Chiarello’s show and adapted it. The wine makes all the difference to this dish, so don’t leave it out!
I used a South African First Cape Chardonnay-Viognier.

I used a very simple criteria to buy the wine – it was cheapest one available!With the weak dollar, I find London very expensive, so when I saw a $8 wine (the cheapest in the store), I pounced on it.

Button Mushrooms – 2 packets

Garlic minced – 1-2 tbsp
Dried Thyme – 1 tsp
Wine – couple of splashes
Olive oil – 1 tbsp
Butter – 1 tbsp
Salt and Pepper

Heat the olive oil and butter in a large flat non stick pan. Arrange the mushrooms in the pan cap side down. Cook on high till the mushrooms caps are golden. Don’t move the mushrooms around; if you do they wont caramelize.

When the mushroom caps are golden add the garlic and thyme.

Toss and let it cook 30 seconds. Then add the wine and cook on high till the wine evaporates. Turn off heat and add salt and pepper.

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Butternut Squash Curry

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Wednesday, August 06, 2008

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Curry-athon in London

London always means good Indian food. My grandmother’s home cooked Indian food is to die for. And Indian restaurants in London are fabulous. Heck, even the traditional English food places have chicken tikka!

My grandmother’s friends took us to Sakoni, my favorite Indian restaurant in London. We had the lunch buffet which was soooo good. I started with this potato bajji.

Indian Chinese is the best! I love hakka noodles. As a child, Ive been known to spend hours eating this dish one noodle at a time. I swear the noodles tasted better that way, rather than eating fork fulls.

Paneer Manchurian. Deep fried Indian cottage cheese tossed with ginger, garlic, peppers and soy sauce. Yummy!

Mini rotis with chana masala.

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Wednesday, August 06, 2008
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Lava Vodka and Viking Yogurt in Reykjavik

Food prices in Iceland are prohibitively expensive. A box of tiny strawberries was $8, a small lasagna at a restaurant was $35. So we only ate out once. The lasagna didn’t even resemble lasagna. So here’s a picture of a pretty cool drink I had. 7 up with Lava Vodka. That’s, vodka distilled through lava rock. It tasted quite mild, but had the same effects as regular vodka

Skyr was the best past of our trip. Its a very low fat, thick, tart yogurt. The vikings bought the culture and recipe with them to Iceland a thousand years ago. This one is peach flavored. Its less sweet compared to regular flavored yogurt, which I liked. We ate a lot of skyr in Iceland partly because it was super delicious and party because it was cheap!

On the way back I met a wonderful Icelandic man on the plane. He told me you can buy skyr in the US in speciality shops around New York. The brand is called Siggi’s Skyr. http://www.skyr.com/

The Blue Lagoon is a hot spring; the water is blue from its silica content. We had a wonderful afternoon soaking in the warm water before our flight.
Another puffin in the arctic circle.