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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.

Grilled seafood salad with pineapple and avocado

Grilled seafood salad with pineapple and avocado

20 Argentine red shrimp (peeled and deveined, then marinated in 4 cloves garlic, lime juice, olive oil, salt and pepper)

  • 12 baby squids (marinated in 1 tablespoon soy sauce, 1 tablespoon teriyaki, olive oil, smoked paprika, chili, salt and pepper)

  • 2 lettuce

  • 1 pineapple

  • 1 avocado

  • spring onions

Dressing:

  • The shells from the prawns

  • 1 dl sunflower oil

  • 1/2 dl lime juice

  • 1 teaspoon honey

  • finely chopped parsley

  • salt and pepper

Heat the oil and toss the shells into the hot oil. Let the shells rest in the oil until it is cold. Remove the shells up from the oil. Whisk lime juice and honey into the oil. Season with salt and pepper.

Grill the prawns, squids, spring onions and pineapple pieces on a very hot grill pan. Serve the grilled shrimp, squid, spring onions and pineapple slices on the lettuce with the avocado slices. Pour over the dressing.

Tagliatelle, Parmesan and Manchego cheese, summer truffle

Tagliatelle, Parmesan and Manchego cheese, summer truffle

Spaghetti, clams, chili, San Marzano tomatoes

Spaghetti, clams, chili, San Marzano tomatoes

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