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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.



What you need:

  • 1 eggplant

  • 1 squash

  • 2 large tomatoes

  • 2 mozarella cheese

  • 1 large baking potato

  • 1 can of peeled tomatoes

  • 1 tablespoon of dried thyme, basil, rosemary

  • 8 small cherry tomatoes

  • 1 red onions

  • 2 cloves of garlic

  • olive oil

  • Salt and pepper


  • Sauté finely chopped red onion and garlic in olive oil.

  • Add the dried spices and then 1 can of peeled tomatoes.

  • Add halved cherry tomatoes to the sauce and simmer for a couple of minutes.

  • Season with salt and pepper.

  • Pour tomato sauce into a small refractory dish.

  • Put slices of thinly sliced (2 mm) aubergines, squash, tomato, potato and mozzarella cheese alternately over the tomato sauce.

  • Bake it in a 180 degree hot oven for approx. 45 minutes.

  • Serve eventually with pan fried cod or baked salmon.



Mussels and caramelised brussels sprouts

Mussels and caramelised brussels sprouts