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...

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Turkey

 

The size of the turkey determines how many portions you will be able to serve and how long it will take to cook.

Always use butter when you cook a turkey. It can become very dry and butter prevents this. One cooking method is to cover the turkey with a tea-towel dipped in melted butter then roast the bird at a low temperature. The turkey will absorb the fat from the tea-towel and become much more tender. The oven temperature for this method is just under 140°C (Mark 1).



Juicy stuffing for turkey

1 packet bacon
1 box Portobello mushrooms
1 packet dates
1 tin pineapple
½ loaf of sandwich bread
250 ml cream
1 bag cashew nuts
salt and pepper

Cut the bacon into small pieces and fry in a frying pan. Finely chop the dates and mushrooms and add to the pan. Add the pineapple together with the juice and cook until the juice has almost completely disappeared. Cut the bread into small cubes and add to the pan together with the cream and nuts. Season with salt and pepper and fill the turkey.




Smjör unsalted


Smjör slightly salted