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Beetroot and goat cheese rösti with Lamb's lettuce and a dresssing of balsamic viengar, honey, walnuts and olive oil

Beetroot and goat cheese rösti with Lamb's lettuce and a dresssing of balsamic viengar, honey, walnuts and olive oil

What you need:

  • 400g of beetroot

  • 200g of parsnip

  • fresh rosemary, finely chopped

  • 1 tsp yellow mustard seeds

  • 300g soft goat cheese

  • 4 eggs

  • lambs lettuce

  • walnuts

  • 6 tbsp. balsamic vinegar

  • 18 tbsp olive oil + 6 tbsp for frying

  • 1-2 tsp honey

Method:

  • Grate the peeled beetroot and parsnip on your Magimix grater or the like

  • Put in a bowl

  • Add finely chopped rosemary

  • Add mustard seeds

  • Season with salt and pepper

  • Add all of the goat cheese crumbled in good lumps

  • Add the lightly beaten eggs

  • Mix carefully and set aside

  • Prep the salad dressing

  • In a little bowl mix the honey with the balsamic vinegar

  • Add the olive oil and mix again

  • Add the chopped walnuts

  • set aside

  • Rinse the Lamb's lettuce

  • make the rösti...

  • make ready a large frying pan on medium temp with 4-6 tbsp of olive oil

  • Take a good handful of the beetroot mixture and squeeze out excess juice, then form into a flat tangle

  • Carefully place in the frying pan and fry until golden. Do not touch before it is crisp, then turn over on other side

  • Serve with the Lamb's lettuce drizzled with dressing

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