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Tuna burger with avocado mash, tomato capers relish, butter fried brown beech mushrooms and a wasabi mayo in a brioche bun

Tuna burger with avocado mash, tomato capers relish, butter fried brown beech mushrooms and a wasabi mayo in a brioche bun

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.

Avocado mash:

  • 1 large and mature avocado

  • a little lime juice

  • salt and pepper

Mash avocado with a fork and season with lime juice, salt and pepper.

Tomato and capers relish:

  • 1 can of peeled and diced tomatoes

  • 1 red onion

  • olive oil

  • 2 teaspoons sugar

  • 2 tablespoons capers

  • 2 teaspoons Worcester Shire sauce

  • salt and pepper

Fry onion in low heat, add the tomatoes, sugar and Worchestershire sauce and let cook low heat until it has obtained a thick and creamy texture. Add the capers and season with salt and pepper. Let cool before use.

Brown Beech mushrooms:
(Eg use. Shiitake mushrooms instead)
Roast the mushrooms in butter and oil just before use

Wasabi mayo:
Mix a good mayonnaise with wasabi pasta until it achieves the desired strength and flavor.

6 tuna steaks
Brush the steaks with olive oil, salt and pepper. Fry the steaks on a very hot grill pan for 1 minute on each side.

Garnish with watercress, etc.

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