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

Caramel Apple Trifle

Caramel Apple Trifle

Caramel Sauce:

  • 1 dl sugar

  • 3 tablespoons salted butter into cubes, room temperature

  • 1/2 cup cream, room temperature

To make caramel... add sugar in an even layer on the bottom of a medium saucepan.
Heat the sugar on medium-heat and beat until the sugar has melted, about 5 minutes. The sugar will clump, but eventually it melts.
Continue stirring until the sugar has become into an amber color. Follow it very carefully. It can get burned very quickly.
Remove the caramel from heat and add butter. Whisk until it has melted. Mixture may bubble a little.
Add the cream and whisk until the cream is incorporated.
Cool off caramel to room temperature.


Cinnamon apple cubes:

  • 10 apples, chopped into cubes

  • 2 teaspoons lemon juice

  • 1/8 teaspoon nutmeg

  • 2 teaspoons cinnamon

  • 6 tablespoons brown sugar

  • 1 tablespoon butter

Mix apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss it around in the pan.
Add butter and cook apples for about 15-20 minutes, or until desired softness.
Allow to cool for 15-20 minutes.

Whipped cream:

  • 2 cups whipping cream

  • 1 dl shun

  • 1 vanilla pod (the grains from there)

Whip the cream to creamy foam. Then add shunning and vanilla.

  • 2 cups granola / muesli

When everything is made ready, you can build the trifle.
Pour the apples in the bottom of the glass
Add about 2 tablespoons granola evenly.
Pour caramel ver the granola.
Then the vanilla shun. Repeat layers and sprinkle a bit more caramel over top of each trifle.
Store in the refrigerator for 2-3 hours, or until it is ready to serve.

Crispy bread for appetizers

Crispy bread for appetizers

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Lime tart with white chocolate cream