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Bulgur with turkey and pumpkin in a spicy mix of bok choi, peppers, red curry paste and coconut milk

Bulgur with turkey and pumpkin in a spicy mix of bok choi, peppers, red curry paste and coconut milk

What you need:

  • 400 g turkey meat

  • 1 can of coconut milk

  • 1 tablespoon of red curry paste

  • 2 cloves of garlic

  • 2 cm fresh ginger

  • 1 red chili

  • 1 red onion

  • 1 carrot

  • 2 bell peppers (green, red or yellow)

  • 1 bokchoi

  • ½ Hokkaido pumpkin

  • 250 g bulgur

  • 1 handful of fresh parsley

  • salt and pepper

  • olive oil

Method:

  • Cut pumpkin into small dices

  • Finely chop garlic, chili, ginger, carrot, pepper and red onions.

  • Cut turkey meat into suitable chunks

  • Boil bulgur for approx. 5 minutes in salted water

  • Add pumpkin dices and cook until tender (about 5-10 minutes)

  • Remove excess water and mix in the chopped fresh parsley just before serving

  • Sauté garlic, chili, ginger and red onions in olive oil.

  • Now add turkey chunks.

  • Add red curry paste, carrot and coconut milk. ( if you are afraid it might get too spicy, only ad ½ tbsp)

  • Let it simmer for 5 minutes.

  • Add the bell peppers and bokchoi.

  • Let it simmer for a few more minutes.

  • Season with salt and pepper.

  • Serve

Fish pie of cod and Hokkaido pumpkin mash

Fish pie of cod and Hokkaido pumpkin mash

Chicken breast with chicken liver and bacon in whitewine and a mash of pumpkin and potatoes

Chicken breast with chicken liver and bacon in whitewine and a mash of pumpkin and potatoes

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