logo without text FINAL.png


Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Seafood burger (fish burger)

Seafood burger (fish burger)

Brioche burger buns ( makes 6 )

  • 500 g flour

  • 50 g of cream

  • 100 g Butter (melted)

  • 2 Eggs

  • 50g sugar

  • 1 cup water (room temperature)

  • 10 g Salt

  • 20 g Yeast

Mix all ingredients in a bowl and knead thoroughly in a mixer. Let the dough rise for 4 hours.

Form 6 buns and let rise additionally for 1-2 hours. Brush the buns with 1 egg yolk and bake for 25 minutes in a 190 degree oven.


  • 4 x 100 g white fish

  • 1 egg

  • flour

  • breadcrumbs

  • salt and pepper

  • olive oil

Turn over the fish pieces first in flour, then in egg and then in bread crumbs. Spice with salt and pepper. Fry the fish fillets in olive oil over low heat.


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.

Green kale pesto:

  • 1 large bunch kale (about 3-4 cups chopped)

  • 50 g of Parmesan cheese

  • about 1 cup olive oil

  • 1 clove garlic

  • 50 g almonds or walnuts

  • salt and pepper

  • a little lemon juice

Toast the nuts.
Put it all in a blender or food processor and run 1-2 minute. Adjust with more oil, if it is too "dry."
Season with salt, pepper and a little lemon juice.
Use the pesto sauce as a dip for vegetables or sandwiches.

Serve the burger with kale pesto, chopped cabbage, the fish filets, sauce tartare, red onion and watercress.

Pumpkin soup with shrimps, and a tomato, apple salsa

Pumpkin soup with shrimps, and a tomato, apple salsa

Chili dip

Chili dip