• phyl

Nothing to Fear with Skyr

Updated: Sep 7, 2020

With the hotly anticipated release of "Eurovision Song Contest-The Story of Fire Saga" starring Will Ferrell and Rachael McAdams as two slightly long in the tooth musicians from Iceland, we thought now a good time to revisit Iceland, and Phyl's post on traditional Icelandic food.

A while ago we posted an article about Iceland tourism and the Blue Lagoon Spa. Assigned with investigating the national cuisine of Iceland, I did a quick Google search of the country's most popular dishes. They are:

Lamb and meat soup

Sheep’s head

Dried fish jerky

Soured ram’s testicles

Imagine my glee at all these possibilities. Then imagine the sarcasm. With outside temperatures starting to rage, and very little shopping opportunities to buy animal by-products, I decided to make a nice frozen desert with SKYR instead.

Skyr, pronounced SKEERRRR, is a yogurt from Iceland and Scandinavia. This yogurt has been around since the 9th century used to preserve meats and fish and then accepted as a dish on its own. It is high in protein and contains calcium and probiotic bacteria which is soooo popular right now in foodie culture. Like Greek yogurt, it has a beautiful texture but with a milder, less sweet flavour.

To make the Skyr myself, I would need to reclaim my yogurt maker, which was now safely in the hands of Goodwill. Either that or stand at the stove boiling milk for longer than anyone should. Third option was to forget about Iceland all together. But just as my interest in writing about Iceland was at low ebb, I came across a skyr feature in EatingWell magazine. Always one to pay attention to synchronicity, I had some fun with this recipe for Skyr Bark.

Skyr is not readily available in my area as Texans are more inclined to those ram testicles, grilled and covered in bbq sauce. But with a little perseverance, anything is achievable. Even buying Icelandic yogurt in Texas. **

Volcano Man music used without permission. Sorry! And love you Will Ferrell!

Directions for Bark:

Buy or make Skyr and spread on a rimmed cookie tin lined with parchment or a silicone about 1/2 inch deep. Start with your choice of sweetener, like honey then top with all sorts of deliciousness. Freeze for 3 hours minimum. When frozen, break or cut into manageable pieces and you have a delicious bark.

I made my bark using a combination of blueberry and vanilla Skyr. I added a bit of stevia for extra sweetness, then fresh blueberries and crushed macadamia nuts.

Other topping ideas are:

Agave, jam, toasted coconut flakes, chocolate, cookies crumbled, strawberry slices and pistachios.

For more suggestions please visit EatingWell, May 2020. And while there, subscribe as this mag is always full of great ideas for healthy and satisfying food!

And for a taste of Iceland's actual entry into Eurovision Song Contest 2020

Click Here

**For our European friends, and our friends that don't live in Texas, Skyr is much more available. We have been entertained for many years by the advertisements for Arla Skyr. Click Here, and Click Here to watch.


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#eatingwellmagazine #arlayogurt #skyr #yogurt #iceland #scandinavia #bluelagooniceland #firesaga

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About Us


Fearing the empty nest? Don't! Since my children have flown the coup, I have had time to refocus on my passions of travel, art, and writing.  This little blog is a handy tool that helps me share what I have learned with others.


I grew up in the States, but have lived a large chunk of my adult life in the UK. I now split my time between London and South Africa as well as chasing the sun around the world. 


 When my nest emptied, I began to plan my trips according to my own schedule, indulging in going solo. Once one gets used to traveling solo, it can be a very freeing experience. I seek out interesting, informative and unique experiences, and proffer advice with my network of readers.  I also have a lot of fun!


 Spa retreats and personal growth travel are core to what I do.  If there was a master's degree in the art of booking massages, I would be a scholarship student! I also plan to conquer Europe one city break at a time and with all that effort, I need as many beach holidays as possible. 


So please enjoy reading my tales of travel. I hope you are encouraged to get on that plane and perhaps have a few giggles along the way.


When my large family was quite young, we lived in several international postings. In an age before Google Translate,  I negotiated the grocery stores of foreign countries in search of tasty ingredients. I soon became an expert at discerning information from food labels and also learned to cook healthy, quick meals from local sources. 


From this experience, I became quite the foodie, even before 'foodie' was a word. And now as an empty-nester and devotee of food travel networks, I  interpret those old recipes into smaller, even tastier versions. 


Being an editor and food/wine travel columnist,  I travel the world sampling indigenous recipes which I share on Old Bag on a Plane. I also love wine!


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As we are all not traveling much, now would be a great time to share favourite travel, wellness, and food stories. We would love to include your best tales on this blog. If you would like to collaborate, please email us here at oldbagonaplane@gmail.com

Around this time each year, we would create a recap of all our best adventures from the year just passed. As this is 2021, and there were no adventures in 2020, here is a short video montage of all the things we did while we were not doing anything at all.