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Spicy asian soup with noodles and flavoured meatballs

Spicy asian soup with noodles and flavoured meatballs

Meatballs:

  • 500 g mixed minced veal and pork

  • 1 red onion

  • 2 cloves garlic

  • 1 red chilli

  • 1 handful fresh coriander

  • salt and pepper

Mix the meat with finely chopped chili, garlic, red onion and coriander. Season with salt and pepper. Form small balls of stuffing and cook them in vegetable stock for about 5 minutes (they are ready when they come to the surface again) Put them aside.

 

Soup:

  • 5 spring onions

  • 2 cloves garlic

  • 1 pak choi (Asian vegetable)

  • 1 lemongrass

  • 1 approximately 3 cm ginger

  • 1 can coconut milk

  • 1 large tablespoon. red curry paste

  • 1 dl broth (use the vegetable broth the rolls are cooked in)

  • 1 large handful fresh coriander

  • 1 packet noodles

  • olive oil

  • salt and pepper

Add noodles in ice-cold water and let soak.

Chop spring onions in coarse pieces, and chop the garlic, pepper, lemon grass, ginger and chilli very finely. Add the chilli, garlic, lemon grass, ginger and 1 large tablespoon. red curry paste into a wok or frying pan. Add the spring onions and red peppers. Let it fry with a little broth until the paste is dissolved.
Add broth and coconut milk in, and simmer for 10-15 minutes.
Add the noodles and pak choi (which is cut into coarse pieces) into the soup and let simmer 1-2 minutes. Sprinkle a large handful of chopped fresh cilantro over the dish and serve with the meatballs.

 

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