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		<title><![CDATA[Italian salad]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/salads/italian-salad-1179.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-dish-type/salads/italian-salad-1179.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Tue, 15 Sep 2015 01:00:31 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Italian]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[For a delicious starter and easy to make, here is our recipe of Italian salad. A great way to start your meal.
]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Wash&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the vegetables.&#60;/span&#62; Slice&#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Cream of cucumber with mint and soy &#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/cream-cucumber-mint-soy-8786.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; the&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cucumber&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into rounds &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; cut &#60;span class=&#34;hps&#34; &#62;cherry tomatoes in half&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Peel and slice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the onion.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel the garlic&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cloves&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in half.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash, dry&#60;/span&#62;,  &#60;span class=&#34;hps&#34; &#62;and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;basil.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cut the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;em&#62;baguette&#60;/em&#62; bread in half&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lengthwise&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and rub&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the bread&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;garlic cloves.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the bread into small&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cubes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and shave some &#60;a title=&#34;Make a creamy mushroom risotto with Parmesan cheese&#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/make-creamy-mu&#8230;armesan-cheese-3411.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;em&#62;parmesan&#60;/em&#62;&#60;/a&#62;&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Pour all ingredients in a salad bowl. Store in the fridge.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Just before serving&#60;/span&#62;, drizzle &#60;span class=&#34;hps&#34; &#62;with olive oil&#60;/span&#62;,&#60;a title=&#34;Strawberry salad, with thyme and balsamic vinegar &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-salad-thyme-balsamic-vinegar-3772.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; balsamic vinegar&#60;/a&#62;, salt, pepper &#60;span class=&#34;hps&#34; &#62;and mix gently.&#60;/span&#62;&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;iframe...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/salads/italian-salad-1179.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/salads/italian-salad-1179.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/salads/italian-salad-1179.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Turbot with Riesling wine sauce]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sun, 13 Sep 2015 01:00:06 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Menu de site]]></category>
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		<description><![CDATA[Looking for a new fancy fish? We suggest you this turbot recipe with Riesling sauce. A real treat!
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#160;&#60;/strong&#62;Clean and slice the mushrooms. Peel the shallots. Wash the white portion of the leek. Chop the shallots and leeks.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62;&#160;Melt butter in a skillet and let sweat the &#60;a title=&#34;Duck leg with Pinot Noir&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-leg-pinot-noir-268.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;shallots&#60;/a&#62; and leeks. Toss the mushrooms, pour &#60;em&#62;Riesling&#60;/em&#62; wine&#160;and cream, salt and pepper. Simmer 20 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Heat a frying-pan and toast the almonds. Set aside. Heat oil in a large skillet and sear the turbot for 7 minutes on each side. Season with salt and pepper.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#160;&#60;/strong&#62;Arrange the fish with the mushrooms on the plates. Drizzle with &#60;em&#62;Riesling&#60;/em&#62; sauce and sprinkle with sliced almonds. Decorate with thyme sprigs. Serve immediately. &#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Oysters with raspberry vinaigrette]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sat, 12 Sep 2015 01:00:28 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Starters]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html</guid>
		<description><![CDATA[We recommend you this fresh oysters' recipe with raspberry vinaigrette. An easy recipe for a delightful dish.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; With a shucking knife, open the&#60;a title=&#34;For appetizer, indulge oysters in champagne jelly&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/appetizer-indu&#8230;hampagne-jelly-3204.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; oysters&#60;/a&#62;.&#160;Empty them of the first water and place them in a dish. Store in the fridge.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Peel and finely chop the shallot with a sharp knife.&#160;Toss it&#160;in a bowl&#160;with the raspberry vinegar. Add fresh ground pepper. Marinate for&#160;30 minutes. Rinse, pat dry and crush the raspberries.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Pour coarse salt in&#160;the&#160;four plates. Arrange the oysters on the coarse salt, and make sure it is stable. Garnish with the oysters with raspberry vinegar and the shallot dressing. Add a drop of olive oil in each oyster.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Scatter with raspberries. Decorate with dill sprigs.&#160;Serve fresh.&#60;/p&#62; &#60;p&#62;&#60;em&#62;&#160;&#60;/em&#62;&#60;/p&#62; &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chocolate and candied chestnut yule log cake]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/french/chocolate-candied-chestnut-yule-log-cake-1987.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/cuisine/european/french/chocolate-candied-chestnut-yule-log-cake-1987.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Tue, 01 Sep 2015 01:00:55 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[For the holiday season, a bûche de Noël is a must at the table. Here is a recipe to make a delicious chocolate and candied chestnuts log cake.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Prepare the sponge cake. Preheat oven to 180 &#176;C (th. 6).&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Separate egg yolks from egg whites. Whisk together egg yolks with sugar until the mixture becomes significantly lighter in colour.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Whip egg whites with a pinch of salt. Incorporate half of the flour with half of the egg whites. Then, mix gently to the egg yolks and sugar mixture. Add the rest gradually.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Spread butter on a parchment paper sheet, and place it in a baking dish. Roll out the batter with a spatula. Bake for 15 minutes. The sponge cake should have a light golden colour; otherwise it will break during the rolling.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Remove the sponge cake from the oven and turn it out onto a damp cloth. Grease  with oil a parchment paper sheet. Place it on the cake and carefully roll up the cake into a thick log. Let it cool.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Prepare the ganache : chop the &#60;a title=&#34;Foie gras pralin&#233; pearls with chocolate sauce&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/foie-gras-pral&#8230;hocolate-sauce-3200.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chocolate&#60;/a&#62; in a bowl.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;7.&#60;/strong&#62; Whip 20 cl of cream into a chantilly. Heat the rest and pour it over the chopped chocolate. Stir until smooth. Incorporate gently the chantilly.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;8.&#60;/strong&#62; Make the syrup: pour all ingredients in 5 cl of water and bring to a boil.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;9.&#60;/strong&#62;  Unroll the cake and soak it slightly with the syrup. Spread with a spatula three quarters of the ganache over the cake. Sprinkle some candied &#60;a title=&#34;Capon with chestnuts&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/capon-chestnuts-2032.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chestnuts&#60;/a&#62;. Roll up the cake again, not to tight. Carefully spread the &#60;a title=&#34;Desserts: fruits in disguise and chocolate truffles&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/desserts-fruit&#8230;olate-truffles-192.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/chocolate-candied-chestnut-yule-log-cake-1987.html&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/chocolate-candied-chestnut-yule-log-cake-1987.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/chocolate-candied-chestnut-yule-log-cake-1987.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Penne frittata with vegetables]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/italian/penne-frittata-with-vegetables-10645.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/cuisine/european/italian/penne-frittata-with-vegetables-10645.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 19 Aug 2015 05:15:07 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Italian]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[For fans of Italian cuisine: Try your hand at this penne frittata with vegetables.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Peel the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/stir-fried-asparagus-fava-beans-1465.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;asparagus&#60;/a&#62; and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook steam for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;15 minutes&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Let them cool&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into sections. &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;Meanwhile&#60;/span&#62;, cook the &#60;span class=&#34;hps&#34; &#62;pasta in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;boiling salted water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;for the time indicated&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on the package.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Drain and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;refresh &#60;/span&#62;under cold water.&#60;/p&#62; &#60;p&#62;&#60;strong title=&#34;Comment cuire des asperges ?&#34;&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;180&#176;C&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;(th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;6).&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Beat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the eggs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a bowl with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the cream.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;finely chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the shallot&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;beaten eggs.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Salt and pepper.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cut the ham&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;tomato confit&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into thin strips.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Mix the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/penne-pasta-carrots-thai-pepper-1286.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;pasta&#60;/a&#62;,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;asparagus&#60;/span&#62;, tomatoes &#60;span class=&#34;hps&#34; &#62;and ham.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Buttered a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mould&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and pour the penne &#60;/span&#62;&#60;span class=&#34;hps&#34;...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/italian/penne-frittata-with-vegetables-10645.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/italian/penne-frittata-with-vegetables-10645.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/italian/penne-frittata-with-vegetables-10645.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Tomato penne gratin]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/italian/tomato-penne-gratin-1296.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/cuisine/european/italian/tomato-penne-gratin-1296.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#comments</comments>
		<pubDate>Mon, 27 Jul 2015 02:01:30 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Italian]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Side dishes]]></category>
		<category><![CDATA[Starch]]></category>
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		<description><![CDATA[Cook this tomato penne recipe, and make a tasty dish. Enjoy.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; In a large saucepan of salted water cook &#60;a title=&#34;Prepare a penne pasta salad, tomatoes, chorizo and fresh scallions&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/prepare-penne-&#8230;resh-scallions-1207.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;pasta&#60;/a&#62;, drain in a colander. Scald &#60;a title=&#34;Make sesame tomato tempura with a sweet and sour sauce, soy and ginger&#34; href=&#34;//www.gourmandasia.com/mise-en-avant/menu_site/make-sesame-to&#8230;soy-and-ginger-1943.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;tomatoes &#60;/a&#62;for 1minute and refresh with cold water. Peel and dice tomatoes. Rinse, pat dry and thin out bail. Slice &#60;em&#62;mozzarella&#60;/em&#62;. Set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Preheat oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;7-210&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#176;C.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;In&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;an oiled&#60;/span&#62; &#60;em&#62;&#60;span class=&#34;hps&#34; &#62;gratin&#60;/span&#62; &#60;/em&#62;&#60;span class=&#34;hps&#34; &#62;dish, place&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a layer of penne pasta, then a layer of tomatoes, finishing with a layer of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pasta.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cover with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cheese,&#60;/span&#62; salt and pepper.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Bake for&#160;about&#160;20 minutes until it is brown. Sprinkle with basil and serve.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Find out more about pasta recipes:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;a title=&#34;Cook a potato gratin&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/dairy/cook-potato-gratin-3179.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Potato gratin&#60;/a&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;iframe src=&#34;https://www.facebook.com/plugins/likebox.php?href=https%3A%2F%2Fwww.facebook.com%2Fviepratiquegourmand&#38;amp;width=650&#38;amp;height=290&#38;amp;colorscheme=light&#38;amp;show_faces=true&#38;amp;header=true&#38;amp;stream=false&#38;amp;show_border=true&#38;amp;appId=&#34; scrolling=&#34;no&#34; frameborder=&#34;0&#34; style=&#34;border:none; overflow:hidden; width:650px; height:290px;&#34; allowTransparency=&#34;true&#34;&#62;&#60;/iframe&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/italian/tomato-penne-gratin-1296.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/italian/tomato-penne-gratin-1296.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Penne pasta salad, tomatoes, chorizo and fresh scallions]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/italian/penne-pasta-salad-tomatoes-chorizo-fresh-scallions-1207.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 26 Jul 2015 01:00:31 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Italian]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Salads]]></category>
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		<description><![CDATA[Here is a penne pasta salad recipe with tomatoes, chorizo and fresh scallions.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cook the&#60;a title=&#34;Classic recipe: tagliatelle alla carbonara &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/classic-recipe&#8230;alla-carbonara-4163.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; pasta&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;for the time indicated&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on the package.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Wash tomatoes&#60;/span&#62;, dry &#60;span class=&#34;hps&#34; &#62;and cut them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in half.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash the fresh&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;scallions and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slice them&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Wash and drain&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the arugula.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;a title=&#34;Find out about our potato and chorizo tortilla recipe&#34; href=&#34;https://www.gourmandasia.com/cuisine/european/spanish/find-potato-ch&#8230;ortilla-recipe-377.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; chorizo&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into small pieces&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Use a colander to drain pasta and refresh them with cold water.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Mix&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a bowl&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the pasta&#60;/span&#62; with &#60;span class=&#34;hps&#34; &#62;prepared vegetables&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and chorizo&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Sprinkle &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;arugula&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Drizzle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;olive oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and balsamic&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;vinegar.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Divide evenly the pasta in 6 small plates or bowls, with some tomatoes, chorizo, scallions and capers. Garnish with &#60;a title=&#34;For a delicious meal, make a tomato and tuna pizza &#34; href=&#34;https://www.gourmandasia.com/recipes/cuisine/european/italian/delicious-meal&#8230;ato-tuna-pizza-2905.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;arugula&#60;/a&#62;. &#60;span class=&#34;hps&#34; &#62;Drizzle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;olive oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and balsamic&#60;/span&#62; &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/italian/penne-pasta-salad-tomatoes-chorizo-fresh-scallions-1207.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/italian/penne-pasta-salad-tomatoes-chorizo-fresh-scallions-1207.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/italian/penne-pasta-salad-tomatoes-chorizo-fresh-scallions-1207.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Traditional tiramisu]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/italian/traditional-tiramisu-1303.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 22 Jul 2015 02:00:22 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[Incredible mouth-watering tiramisu dessert. Try our simple and authentic Italian recipe.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#160;&#60;/strong&#62;Break eggs and seprate whites from the yolks. Put sugar and&#160;&#60;a title=&#34;And for dessert...a raspberry tiramisu!&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/pour-le-desser&#8230;aux-framboises-67.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;em&#62;mascarpone&#60;/em&#62; cheese&#60;/a&#62; to the egg yolks and whisk until well combined. Add the &#60;em&#62;amaretto liqueur&#60;/em&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Beat egg whites until stiff peaks. Gently combine to the &#60;em&#62;mascarpone&#60;/em&#62; mixture. Refrigerate for 15 minutes. Quickly dip half of the lady fingers into &#60;a title=&#34;Have a sweet break with a coffee &#233;clair&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/faites-pause-g&#8230;eclair-au-cafe-1175.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;coffee&#60;/a&#62; for only a few seconds. Place them on the bottom of 6 large glasses.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Spread half of the &#60;em&#62;mascarpone&#60;/em&#62; mixture over the lady fingers. Arrange another layer of soaked biscuits, and top with remaining &#60;em&#62;mascarpone&#60;/em&#62; mixture. Store in the fridge for at least an hour. Dust with cocoa powder when serving.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;&#160;&#60;/em&#62;&#60;/p&#62; &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;iframe src=&#34;https://www.facebook.com/plugins/likebox.php?href=https%3A%2F%2Fwww.facebook.com%2Fviepratiquegourmand&#38;amp;width=650&#38;amp;height=290&#38;amp;colorscheme=light&#38;amp;show_faces=true&#38;amp;header=true&#38;amp;stream=false&#38;amp;show_border=true&#38;amp;appId=&#34; scrolling=&#34;no&#34; frameborder=&#34;0&#34; style=&#34;border:none; overflow:hidden; width:650px; height:290px;&#34; allowTransparency=&#34;true&#34;&#62;&#60;/iframe&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/italian/traditional-tiramisu-1303.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/italian/traditional-tiramisu-1303.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Traditional pot-au-feu]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/french/traditional-pot-au-feu-10124.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 16 Jul 2015 01:59:15 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[French]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[Gourmand Asia suggests you this recipe to make a pot-au-feu. So you can savor one of the most traditional French dishes.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;Put the short ribs and shank in a large pot filled with salted water over high heat and bring to a boil. &#60;span title=&#34;Laissez bouillir 5 minutes, puis &#233;cumez.&#60;/p&#62;&#60;br /&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Boil for 5 minutes, then skim.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. &#60;/strong&#62;Drain the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/beef-bacon-burger-9414.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;meat&#60;/a&#62;, empty the water the pot and rinse. Put back the meat in the pot with the &#60;em&#62;bouquet garni&#60;/em&#62;. &#60;span title=&#34;Couvrez &#224; nouveau d&#039;eau froide sal&#233;e, portez &#224; &#233;bullition, r&#233;duisez le feu et laissez cuire 1 heure en &#233;cumant r&#233;guli&#232;rement.&#60;/p&#62;&#60;br /&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Cover again with cold salted water, bring to a boil, reduce the heat and cook for 1 hour, skimming regularly.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Meanwhile, peel the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/glazed-carrots-honey-cumin-16004.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;carrots&#60;/a&#62; and onions. Wash and cut the celery stalk into sections. &#60;span title=&#34;Piquez les oignons de deux clous de girofle.&#60;/p&#62;&#60;br /&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Prick the onions two cloves.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. &#60;/strong&#62;After 1 hour cooking, a&#60;span title=&#34;4. Ajoutez les carottes, les oignons et le c&#233;leri au bout d&#039;1 heure et poursuivez la cuisson 30 minutes.&#60;/p&#62;&#60;br /&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;dd the carrots, onions and celery and continue the cooking for 30 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5. &#60;/strong&#62;Peel and wash the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/roasted-potatoes-with-spices-10536.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;potatoes&#60;/a&#62;. &#60;span title=&#34;Versez-les dans le faitout et prolongez la cuisson de 30 minutes.&#60;/p&#62;&#60;br /&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Add into the pan and cook for 30 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6. &#60;/strong&#62;Wash and dry the parsley. Remove the meat and vegetables from the pot and divide into 6 mini pots. Sprinkle with coarse salt. Strain the broth and pour into the mini pots. Season with pepper and garnish with sprigs of parsley. Serve warm.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit:...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/traditional-pot-au-feu-10124.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/traditional-pot-au-feu-10124.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/traditional-pot-au-feu-10124.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[French roast andouillette with mashed potatoes]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/french/french-roast-andouillette-mashed-potatoes-7583.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/cuisine/european/french/french-roast-andouillette-mashed-potatoes-7583.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 08 Jul 2015 09:30:12 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[French]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[Gourmand Asia recommends you this easy French recipe to prepare an oven-baked andouillette with homemade potato puree. Bon appétit!]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Peel&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and wash the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/potato-pie-2549.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;potatoes&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pieces.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Boil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a large amount of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;water with a pinch&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of coarse salt&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;dip the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;potatoes and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;25 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Drain&#60;/span&#62;, mash &#60;span class=&#34;hps&#34; &#62;with a fork&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the pan&#60;/span&#62;, gradually add &#60;span class=&#34;hps&#34; &#62;milk&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;salted&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;butter in pieces&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and mix.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Reheat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;stirring&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;puree&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/dairy/parmesan-souffles-nutmeg-1136.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;nutmeg&#60;/a&#62;&#60;/span&#62;, salt &#60;span class=&#34;hps&#34; &#62;and &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;pepper&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven&#60;/span&#62; on &#60;span class=&#34;hps&#34; &#62;grill&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;position.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Place the&#60;/span&#62; &#60;em&#62;&#60;span class=&#34;hps&#34; &#62;andouillettes&#60;/span&#62;&#60;/em&#62; &#60;span class=&#34;hps&#34; &#62;on&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the oven rack&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the baking sheet &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;underneath.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62;  &#60;span class=&#34;hps&#34; &#62;Roast for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;10 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;turning&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;regularly&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;during&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;cooking.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Serve...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/french-roast-andouillette-mashed-potatoes-7583.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/french-roast-andouillette-mashed-potatoes-7583.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/french-roast-andouillette-mashed-potatoes-7583.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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