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Deep fried calamari with sauce tartare

Deep fried calamari with sauce tartare

Calamari rings:

  • 8 cleaned squid bodies ready for use

  • Bread crumbs

  • Wheat flour for breading

  • 2 eggs

  • Salt and pepper

  • Sunflower oil for deep frying

Cut the cleaned squid bodies into 1cm wide rings and put them on ice again in a sieve until needed.

Pour 3-4 cups flour in a bowl with salt and pepper. In another bowl, beat eggs. In a third bowl pour panko bread crumbs or any other bread crumbs.

Heat about 4 cm sunflower oil well into a medium saucepan. Pour a handful of rings (8-10 pieces) in the flour, make sure they are entirely covered in flour. Take a ring at a time from the flour and fold into the egg mixture and finally in breadcrumbs. Then add the rings one by one into the hot oil. The rings should only have a few minutes - until they appear golden. Remove them with a slotted spoon or tweezers and put them on a plate with paper towels.

Sauce Tartare:

  • 1/2 cup mayonnaise

  • 1/2 cup yogurt

  • 2 tablespoons finely chopped capers

  • 1 tablespoon finely chopped onion

  • 1 tablespoon finely chopped chives

  • 1 tablespoon finely chopped parsley

  • 2 pcs finely chopped cornichons

  • 1 tsp dijon mustard

  • salt and pepper

Mix all ingredients and season with salt and pepper.

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