The Icelandic Porridge Recipes

Steps:

• You just put the milk, water and the oats all in a pot, stir it a little so it mixes.
• Heat it on medium high heat and wait for it to boil. As it is heating, put the salt (I maybe say 1/8 teaspoon salt, but in depends how salty you want it).
• When it has boiled, you are ready to eat ;).

Steps:

• put the milk, water and oatmeal in a pot, heat it up. stir it a little when its begining to boil, add the salt. then when it has boiled, you are ready to eat.

Steps:

• Mix the mayonnaise and sour cream until smooth and well-blended. Add the bell pepper, mashed eggs, and garlic powder. Mix well. Add the shrimp and stir to combine. Season to taste with black pepper.
• Place a layer of bread on the serving plate or tray and spread half the filling over it. Top with another slice of bread and spread the remaining filling. Top with the third slice of bread.
• Mix a small amount of mayonnaise and sour cream, then smooth a thin layer evenly over the loaf, both top and sides. Decorate to your liking with the garnish ingredients, which can include large shrimps, egg slices and vegetables, e.g. bell peppers, cucumbers, tomatoes, chopped parsley.
• NOTE ON BREAD: The bread is basically a pan-baked loaf of white sandwich bread that has been sliced lengthwise. The crusts are removed, leaving between 4 and 6 long slices of bread. This is probably not available at the bakery, but you could buy or make a whole unsliced loaf and slice it yourself.
• NOTE ON MAYO: Icelandic mayo is not vinegary tart and also not as runny as American style mayo. Buy Icelandic, or a close approximation is Kewpie brand mayo, easily found in Oriental stores.