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...

Chicken breasts with sweet potato mash and butter-fried garlic

4 chicken breasts
2 sweet potatoes
4 potatoes
50 g butter
salt and pepper
8 cloves garlic
200 g butter


Season the chicken breasts with salt and pepper and sear in butter in a frying pan. Roast in the oven for 20 minutes at 175°C (Mark 4). Peel the potatos and boil until cooked. Mash with potato masher or whisk and add 50 g of butter. Season with salt and pepper. Place the garlic cloves in a pan together with the butter. Fry gently for 25 minutes. Remove the garlic from the butter. It will be completely cooked and have attained a tasty sweetness

The butter in which the garlic was cooked can be used as a sauce with the dish. In this case, the butter must be seasoned with salt and pepper and it may have to be strained.