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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.

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

  • 500 g dried chickpeas soaked (or 2 cans chickpeas)

  • 1 red onion into large cubes

  • 4-6 cloves whole garlic cloves

  • 1 handful fresh coriander

  • 1-2 teaspoon dried red chili

  • 1 tablespoon baking powder

  • 1 cup flour

  • 1 tablespoon peanut butter

  • 1 teaspoon ground cumin

  • salt and pepper

  • sunflower oil for frying

  • Put the dried chickpeas in plenty of water overnight (at least 12 hours)

  • Drain and rinse them thoroughly

  • Run all ingredients in a food processor and season with salt and pepper.

  • Pour the sunflower oil in a small saucepan, it should preferably be 5-6 cm deep, or use a deep fryer

  • Bring temperature up - if the one end of a toothpicker creates bubbles, the oil is ready (about 170-180°C)

  • Form balls of the Falafel dough of about 4 cm in diameter and place them gently into the hot oil

  • Let them cook until golden brown and crisp, about 3-4 minutes

  • Let them drip on a paper towel

  • Serve with shun or yoghurt mixed with lots of freshly chopped mint or use them in a pita bread.

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