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Crab and beetroot on a bed of cream cheese and creme fraise

Crab and beetroot on a bed of cream cheese and creme fraise

What you need:

  • 1 kg of fresh crab claws

  • 4 small beetroots

  • 2 lemon

  • spring onions

  • dill

  • olive oil

  • 150 g cream cheese

  • 50g creme fraise

  • salt and pepper

Method:

  • Boil the crab claws for 15-20 min in lightly salted water and some dill

  • Turn off heat and let cool down in the pot

  • Take out the meat

  • Chop the spring onion finely and add to the crab meat

  • Add the zest of one lemon

  • Add the juice of one lemon

  • Add a little olive oil

  • Season with salt and pepper

  • Set aside

  • Bake the beetroots for 1 hour at 170 degrees

  • Let cool off

  • Dice the beetroots

  • Add a little olive oil

  • Season with salt and pepper

  • Mix the cream cheese and creme fraise

  • Add 2 tbsp of lemon juice

  • Add zest of one lemon

  • Season with salt and pepper

  • Arrange on a bed of cream cheese and creme fraise using a food ring

  • Top with some dill

  • Serve

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