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Berry porridge

Berry porridge

What you need:

  • 500 g strawberries, blackberries and blueberries

  • 100 g of raspberry

  • 150 g of cane sugar

  • 1 dl water

  • 1 tbsp cornflour

1 split vanilla stick


Rye bread/nut crumble:

  • 8 slices rye bread

  • ½ dl cane sugar

100 g chopped hazelnuts and almonds


Vanilla ice cream:

  • 2 ½ dl whipping cream

  • 2 ½ dl whole milk

  • 65 g sugar

  • 6 egg yolks

  • 1 vanilla stick

How to make it:

Rinse the berries and halved strawberries.

  • Pour berries (except raspberry) in a pot, together with the vanilla stick and the vanilla grains, sugar, and water.

  • Boil the berries for 5 minutes.

  • Remove from the heat, add raspberries and stir carefully the porridge.

  • The porridge can be smoothed easily with a few tablespoons potato flour, mingled in cold water.

  • Sprinkle with a little sugar so it does not create a layer of skin when cooled.

Rye bread/nut crumble:

  • Toast rye bread crumbles, chopped nuts and cane sugar in a dry pan

Vanilla ice cream:

  • Boil the cream and milk with the vanilla stick and vanilla grains.

  • Beat the egg yolks lightly with the rest of the sugar.

  • Carefully pour the hot cream into the egg yolks under heavy whipping.

  • Remove cream from heat when it's got a thick texture.

  • Cool it and freeze it in an ice machine.

  • Arrange the berry porridge in a shallow dish.

  • Add a ball of vanilla ice cream and sprinkle with rye bread / nut crumbles.

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