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Mussels in coconut milk and Seaberry with Bok-Choi, scallion and coriander.

Mussels in coconut milk and Seaberry with Bok-Choi, scallion and coriander.

What you need:

  • 1  kg of blue mussels

  • 1 can of coconut milk (full fat)

  • 2 cloves of garlic

  • 2 cm ginger

  • 1 small onion

  • 1 pinch of dried chili flakes

  • 1 bunch of fresh coriander

  • 1 book-choi

  • 2.5 dl Seaberry juice (boil 500 g of Seaberries with 3 dl water for a few minutes. Blend and squeeze it through a sieve so all the grains are sorted off)

  • olive oil

  • salt and pepper

 

Method:

  • Chop ginger, onion and garlic finely.

  • Sauté ginger, onions, garlic and chili in olive oil.

  • Add Seaberry juice, boil and add in the cleaned mussels.

  • Boil the mussels for approx. 6-8 minutes.

  • Put the mussels into a strainer and keep the liquid.

  • Arrange the mussels deep warm plates.

  • Bring to a boil the mussel liquid again and add the coconut milk.

  • Let boil for 5-10 min

  • Add the Bok-Choi leaves and chopped fresh coriander.

  • Season with salt and pepper.

  • Pour the soup over the mussels just prior to serving.

  • Serve eventually with good bread

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