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Pie of marzarin, pistachio and blackberries

Pie of marzarin, pistachio and blackberries

What you need:

Short pastry:

  • 50 g butter

  • 100 g of wheat flour

  • 35 g of flour

  • 1 egg yolk

Pistachio / Marrzarin mixture:

  • 75 g of pistachio nuts

  • 50 g sugar

  • 75 g of raw marcipan

  • 60 soft butter

  • 1 piece. egg

  • fresh blackberry

Method:
Short pastry:

  • Mix butter, wheat flour and flour ( it will look like breadcrumbs)

  • Gather the dough with the egg.

  • Stop kneading as soon as the dough is uniform.

  • Put the dough in a freezer bag, press it a somewhat flat and place it in the fridge for half an hour.

  • Roll out the dough in a thin layer of flour and cover a pie form with dough.

  • The shape measures approx. 20 cm in diameter.

  • Push the dough firmly along the edges and remove excess dough.

Pistachio / Marzarin mixture:

  • Chop the pistachio nuts into a coarse flour with a mini blender. (It should recall dry cous cous in consistency)

  • Mix sugar and marcipan together.

  • Mix in the soft butter in several steps until the mixture is completely uniform and without lumps.

  • Mix in the egg in the mixture as well.

  • Add the pistachio flour and stir the dough well together.

  • Put the margarin mixture on top of the pie dough.

  • Press fresh blackberries down into the marzarin mixture.

  • Bake the pie at 190 degrees for approx. 25-30 min. until the pie is golden on the surface.

  • Let cool the pie.

  • Serve the pie together with, for example, 1.5 dl whipped cream cheese, stirred with 0.5 dl yogurt and some fresh minced mint, and any blackberries left.

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