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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.

Chicken Molee the XOTC way

Chicken Molee the XOTC way

  • red wholegrain rice

Boil them for about 20 minutes and pour off excess water. Leave them in the pan with the lid on.

  • 2 pcs. Chicken breast fillets (cut them into chunks. Season with salt and pepper)

  • 2 tbsp. garam masala spice

  • 1 large onion

  • 2 tsp turmeric

  • olive oil

  • 1 can coconut milk

Spice mix paste:

  • 4 cloves garlic

  • 3 cm fresh ginger

  • 3 yellow chili (deseeded)

  • 4 tablespoons lemon juice

Blend everything.

 

Topping:

  • Skyr cream with mint. Chop a lot of fresh mint and mix with shunning.

Chop the onion finely. Fry chicken pieces in olive oil. Remove from pan and put aside. Add more oil to the pan and fry garam masala. Onions are added and let them fry slightly without taking color. Add the paste blended with turmeric. Then add the coconut milk and let simmer a few minutes. Add chicken pieces and let simmer with the rest for 15-20 minutes. Serve with red rice, sauce, chicken and top with mint shun.

 

Falafel with chili, coriander and lots of garlic served with a mint yoghurt

Falafel with chili, coriander and lots of garlic served with a mint yoghurt

Asparagus Risotto with baked Parma ham

Asparagus Risotto with baked Parma ham

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