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Baked vegetable salad on a cream of Mascarpone and wasabi

Baked vegetable salad on a cream of Mascarpone and wasabi

What you need:

  • 300g asparagus

  • 2  courgettes yellow and green

  • 1 fennel

  • bunch of baby carrots

  • bunch of radishes

  • 2 tbsp olive oil

  • 2 garlic cloves

  • salt and pepper

  • 2 tbsp white-wine vinegar

  • 1 tsp caster sugar

  •  fresh tarragon leaves

  • handful fresh peas

  • fried garlic ( buy it in speciality stores if you don't want to bother making them yourselves)

  • watercress

  • 1 tsp chilli flakes

  • 5cm piece fresh ginger

  • 250g mascarpone

  • 1 tsp lemon juice

  • 2 tsp wasabi paste

  • 2 tbsp creme fraiche

 

Prepping:

In a little bowl:

  • mix olive oil, crushed garlic, salt and pepper.

  • set aside

In a little bowl:

  • mix white-wine vinegar, sugar and tarragon leaves.

  • set aside

On a mandolin iron:

  • slice courgettes (4-5 mm)and fennel

  • set aside

  • slice radishes thinly (1-2 mm)

  • put them in cold water

  • set aside

Chopping board:

  • cut the asparagus in suitable pieces ( discard the woody end of each asparagus)

  • chop off top of baby carrots, leaving 2 cm of green top

Creamy dressing:

  • grate the ginger (has to be very very finely grated!)

  • mix, ginger, mascarpone, wasabi, lemon juice and creme fraiche

  • season with salt and pepper

  • set aside

Method:

  • heat oven to 250 degrees

  • cover all vegetables in the garlic oil by tossing them in a bowl

  • spread out in a thin layer on a baking tray with baking paper

  • bake for 4-5 min

  • take out from oven and let cool down for 5-10 min

  • sprinkle vegetables with the vinegar, sugar, tarragon mixture

Arrange and serve:

  • spread out a thin layer of creamy dressing on each plate

  • arrange the mixed vegetables on top

  • sprinkle with peas

  • sprinkle with slices of radishes

  • sprinkle with fried garlic and chili flakes

  • garnish with watercress (or what ever you have in kitchen:)

  • serve with good bread

 

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