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...

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


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.