History of butter
In the old days, Icelandic butter was made in a plunger churn. Butter was produced using milk both from cows and from ewes. The milk was placed in a trog (a wooden tray with high sloping sides) and left to stand, after which the skimmed milk was...
Product reviews
Butter tasting
Icelandic Creamery Butter is manufactured from fresh pasteurised cream, which has been produced from fresh top quality Icelandic milk.
The butter has rich smooth flavor and texture, making it easier to spread.
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Tiger prawns with soy-butter dressing
| 20 tiger prawns 40 ml soy sauce 100 g butter 2 shallots 1 clove garlic 1 packet egg noodles salt and pepper |
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Directions
Fry the tiger prawns in butter in a frying pan. Melt the butter and pour the fat into a bowl leaving the milk that collects in the bottom. Add the soy sauce together with shredded shallots and garlic. Pour the dressing over the prawns. Cook the noodles according to instructions provided on the packaging then add the prawns.
This dish is a good starter served with a salad or toasted bread.
Smjör unsalted |
 Smjör slightly salted |
