logo without text FINAL.png

Hi.

Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Black Lentil balls with Ricotta and Parmesan cheese in a tomato and bell pepper sauce

Black Lentil balls with Ricotta and Parmesan cheese in a tomato and bell pepper sauce

What you need:

For the lentils balls:

  • 400g boiled black lentils

  • 2 eggs

  • 100g Ricotta cheese

  • 100 g Parmesan cheese

  • 2 garlic cloves

  • ½ grated Nutmeg

  • 1 tsp dried Thyme

  • 1 tsp dried Rosemary

  • 1 tsp dried Basil

  • 1 handfull fresh parsley

  • 50 g Panko breadcrumbs

  • Zest of 1 lemon

  • salt & pepper

For the tomato sauce:

  • 1 small tin of concentrated tomato puree

  • 1 tin of peeled tomatoes

  • 2 bell peppers, any color

  • 2 carrots

  • 1 red onion

  • 2 cloves garlic

  • 1 tsp dried Thyme

  • 1 tsp dried Rosemary

  • 1 tsp dried Basil

  • 1 tbsp Balsamic vinegar

  • 1 dl. white wine

  • Olive oil

Method:

  1. Blend the boiled lentil and the parsley coarsely in a food blender

  2. Add the remaining ingredients

  3. Mix and season with salt and pepper

  4. Let the mixture rest for 30 min. in the fridge

  5. Form balls in the desired size

  6. Put on a baking sheet and drizzle with olive oil

  7. Bake for 30 min. at 200 degrees C.

For the sauce:

  • Dice the bell peppers and carrots

  • Finely chop the onion and garlic

  • Sautee onion and garlic in a little olive oil

  • Add concentrated tomato puree and let fry for 1 min

  • Add the carrots

  • Add balsamic and white wine and let cook for 2-3 min.

  • Add the peeled tomatoes

  • Add spices

  • Let simmer for 20 min

  • Add the bell peppers

  • Let simmer for 5-10 min

  • Season with salt and pepper

Serve:

  • Serve as a tapas dish with grated parmesan on top

Apple martini

Apple martini

Wonton wrappers with salmon, spinach, Parmesan and Ricotta cheese, in browned butter sauce and topped with trout roe and cress

Wonton wrappers with salmon, spinach, Parmesan and Ricotta cheese, in browned butter sauce and topped with trout roe and cress

0