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		<title><![CDATA[Homemade ketchup]]></title>
		<link>https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-ketchup-475.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 19 Sep 2015 01:00:48 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Handy tricks]]></category>
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		<description><![CDATA[Want to try to make homemande ketchup? Follow the steps of this easy and quick ketchup recipe.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;When&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;eating french fries&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;or &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;burger&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;the perfect condiment&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;is generally&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;ketchup.&#60;/span&#62;&#60;/p&#62;  &#60;p&#62;This popular sauce, is made from tomatoes, vinegar and sugar.&#60;/p&#62;  &#60;p&#62;There is more than one recipe to make ketchup sauce. With this technic, we provide an easy and quick ketchup recipe.&#60;/p&#62;  &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;Here are 3 steps&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to follow:&#60;/span&#62;&#60;/p&#62; &#60;h5&#62;&#60;strong&#62;STEP 1 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Chop the shallot and garlic clove. &#60;span class=&#34;hps&#34; &#62;Sweat shallot and garlic&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat.&#60;/span&#62;&#60;br /&#62; &#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 2 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Peel and cut tomatoes in half. Add to the pan. Incorporate 1 teaspoon of sugar, 30 g white vinegar, sea salt and sprinkle with some tabasco.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 3 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Simmer for 15 minutes. When the sauce has a bright red colour, mix it using a blender. Pour ketchup in a bowl.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our tip:&#60;/strong&#62; y&#60;span class=&#34;hps&#34; &#62;ou can make&#60;/span&#62; different versions of this recipe &#60;span class=&#34;hps&#34; &#62;by adding&#60;/span&#62; &#60;span class=&#34;hps atn&#34; &#62;spices (&#60;/span&#62;Espelette peppers, &#60;span class=&#34;hps&#34; &#62;curry,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;paprika&#60;/span&#62;) &#60;span class=&#34;hps&#34; &#62;or herbs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;(thyme,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;basil,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;rosemary)&#60;/span&#62;.&#60;/p&#62;  &#60;p&#62;&#60;a title=&#34;How to whip up homemade mayonnaise ?&#34; href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/whip-homemade-mayonnaise-477.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;strong&#62;READ ALSO  :  &#60;/strong&#62;How to whip up a homemade mayonnaise ?&#60;/a&#62;&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;&#60;span class=&#34;hps&#34; &#62;Discover&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dishes in which&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;you can use your&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;homemade mayonnaise&#60;/span&#62; :  &#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;&#60;a title=&#34;French...&#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-ketchup-475.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/tips-and-coaching/handy-tricks/homemade-ketchup-475.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-ketchup-475.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Homemade mayonnaise]]></title>
		<link>https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-mayonnaise-477.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 18 Sep 2015 01:00:40 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Handy tricks]]></category>
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		<description><![CDATA[Want to make a homemade mayonnaise to accompany your dishes? Follow our step by step technique to make this classic condiment.
]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;a href=&#34;http://gourmand.viepratique.fr/wp-content/uploads/sites/2/2014/03/mayo.jpg?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;span style=&#34;display: block;&#34; class=&#34;wrap-img&#34; id=&#34;wrap-img-34725&#34;&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; itemprop=&#34;thumbnailUrl&#34; class=&#34;alignnone wp-image-34725&#34; src=&#34;https://sf.gourmandasia.com/wp-content/uploads/sites/2/2014/03/mayo-430x358.jpg&#34; alt=&#34;Comment faire une mayonnaise ?&#34; width=&#34;344&#34; height=&#34;286&#34; /&#62;&#60;/span&#62;&#60;/a&#62;To accompany your french fries or for sandwiches and meat, there is nothing like &#60;em&#62;mayonnaise&#60;/em&#62;.&#60;/p&#62;  &#60;p&#62;This sauce is widely used and appreciated by kids and grown ups.&#60;/p&#62;  &#60;p&#62;&#60;span class=&#34;st&#34; &#62;To make a homemade and tasty &#60;em&#62;mayonnaise&#60;/em&#62;,  better than bottled &#60;em&#62;mayonnaise&#60;/em&#62;, it is quite easy.&#60;/span&#62;&#60;/p&#62;     &#60;p&#62;Here is a 3-step recipe :&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 1 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Place egg yolk in a small bowl. Add 1 teaspoon of mustard,1 teaspoon of vinegar, a pinch of salt and a pinch of white ground pepper. Combine until smooth.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 2 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Drizzle oil. Whisk until &#60;em&#62;mayonnaise&#60;/em&#62; consistency, then drizzle again with oil. Continue whisking for an extra 2 minutes.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 3 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;If &#60;em&#62;mayonnaise&#60;/em&#62; is too thick, add some lemon juice, vinegar or cold water. If too liquid, add oil while whisking.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our tips:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;1. Use an electric mixer to make the homemade mayonnaise&#60;/p&#62; &#60;p&#62;2. It is better if the egg yolk is at room temperature&#60;/p&#62; &#60;p&#62;3. Add seasonings at the end of the process&#60;/p&#62; &#60;p&#62;4. If you wish to keep mayonnaise, cover the bowl with plastic wrap and refrigerate. You can store it up to 2 days.&#60;/p&#62;   &#60;h5&#62;&#60;strong&#62;&#60;span class=&#34;hps&#34; &#62;Discover&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dishes in which&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;you can use your&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;homemade mayonnaise&#60;/span&#62; :  &#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;&#60;a title=&#34;French fries made from scratch&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/french-fries-made-scratch-2594.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;...&#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-mayonnaise-477.html&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-mayonnaise-477.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-mayonnaise-477.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Tarator sauce]]></title>
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		<pubDate>Thu, 17 Sep 2015 01:00:20 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Handy tricks]]></category>
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		<description><![CDATA[Tarator sauce is perfect to complement a wide variety of dishes. We explain you step by step how to make the tarator sauce.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;Tarator sauce or sesame oil sauce is a condiment from Lebanon. Made from&#60;em&#62; tahini&#60;/em&#62; (sesame paste), it complements very well a lot of Lebanese specialties such as &#60;em&#62;falafels&#60;/em&#62; but also grilled fishes, grilled meats and grilled vegetables.&#60;/p&#62;  &#60;p&#62;With this easy and quick recipe; you will be able to prepare a real tartor sauce. Follow the steps below:&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 1 :&#60;/strong&#62;&#60;/h5&#62; &#60;div&#62; &#60;p&#62;Peel and remove the green stem of the garlic. Squeeze the lemons.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 2 :&#60;/strong&#62;&#60;/h5&#62; &#60;div&#62; &#60;p&#62;For an authentic preparation use a mortar and pestle, and crush garlic until creamy texture. Add salt, lemon juice and tahini.&#60;/p&#62; &#60;p&#62;Otherwise blend ingredients using a food processor.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 3 :&#60;/strong&#62;&#60;/h5&#62; &#60;div&#62; &#60;p&#62;Whisk the mixture until smooth consistency.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;div&#62;&#60;/div&#62; &#60;/div&#62; &#60;/div&#62; &#60;/div&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/tarator-sauce-473.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/tarator-sauce-473.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Roasted guinea fowl with périgueux sauce]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/roasted-guinea-fowl-perigueux-sauce-3229.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 16 Sep 2015 01:00:27 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[Try your hand at this recipe and prepare a gourmet dish, a roasted guinea fowl with périgueux sauce. Enjoy!]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Preheat the oven at 175&#176;C (th. 5/6). Tie the guinea fowl and brush it with olive oil. Place in a baking dish, add salt, pepper and a sprig of thyme. Sprinkle the poultry with thin strips of &#60;a title=&#34; Truffle risotto with bacon and poppy seed saltimboccas &#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/truffle-risotto-bacon-poppy-seed-saltimboccas-3330.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;truffle&#60;/a&#62;. Bake for 15 minutes. Baste with and return the guinea fowl and bake for 1hour&#160;20 minutes, repeat the process regularly.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Peel, wash and cut the carrot into very small cubes. Peel and chop the onions and 3 shallots. Chop the lard into fine strips. Fry the &#60;a title=&#34; Tajine with prunes, carrots, peas and onions &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/tajine-prunes-carrots-peas-onions-8507.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;, onions and shallots in butter. Add the lard and&#160;the&#60;em&#62; bouquet&#160;garni&#60;/em&#62;. Leave to cook for 3 to 4 minutes, sprinkle with flour and mix with a spatula. Pour the hot stock and stir. Incorporate 15 cl of Madeira and simmer for 25 minutes. Pass the sauce through a fine sieve and press with the back of a spoon.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. Peel and chop the remaining &#60;a title=&#34;Shallot fondue &#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/side-dishes/shallot-fondue-9519.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;. Toss the rest in butter with the bay leaf. Stir with the Madeira sauce. Leave to simmer over low heat without boiling for 20 minutes. Add the rest of the chopped truffles and the remaining Madeira. Serve the guinea fowl covered in the p&#233;rigueux sauce. Decorate with a small bunch of red currants to add colour and complement with &#60;span class=&#34;hps&#34; &#62;saut&#233;ed&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chanterelles&#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;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/roasted-guinea-fowl-perigueux-sauce-3229.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/roasted-guinea-fowl-perigueux-sauce-3229.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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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>
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		<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[Smartie cookies]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/snacks/smartie-cookies-1801.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Mon, 14 Sep 2015 01:00:57 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[American]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[Sweets]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-dish-type/snacks/smartie-cookies-1801.html</guid>
		<description><![CDATA[Add some fun and colours to your cookies. Here is an easy and quick recipe to make smartie cookies]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Melt the butter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and let it&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cool.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Whisk&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62; egg,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;granulated sugar&#60;/span&#62;, brown sugar and &#60;span class=&#34;hps&#34; &#62;vanilla in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a bowl. Combine &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;melted butter&#60;/span&#62;, baking powder and &#60;span class=&#34;hps&#34; &#62;a pinch of salt&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;flour and mix&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with a wooden&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;spoon.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cover with&#60;/span&#62; plastic&#60;span class=&#34;hps&#34; &#62; wrap &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and store in the fridge for  1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;hour&#60;/span&#62;.&#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; Cover a baking sheet with parchment paper and drop heaping tablespoon-size balls of dough, place them apart. &#60;span class=&#34;hps&#34; &#62;Flatten&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slightly&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the back of a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;spoon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dipped in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cold water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to get&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cookies from&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;5 to 7 cm&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in diameter and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;about 5&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mm thick.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;10 minutes and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;reserve&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;remaining dough&#60;/span&#62; in the fridge.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Remove from oven and let cool for a few minutes before you move them with a spatula to a cooling rack.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Repeat the same process for &#60;span class=&#34;hps&#34; &#62;a new batch&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Decorate&#60;/span&#62; with s&#60;span class=&#34;hps&#34; &#62;marties&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;before serving the&#60;a...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/snacks/smartie-cookies-1801.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/snacks/smartie-cookies-1801.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/snacks/smartie-cookies-1801.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>
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		<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>
		<guid isPermaLink="true">https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html</guid>
		<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[Green bean salad with coriander]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/vegetables/green-bean-salad-coriander-4606.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 11 Sep 2015 01:00:25 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[You want to eat healthy but you don't have time? Then this green bean salad with coriander is for you!]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Remove the stems&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and wash green beans&#60;/span&#62;. Place &#60;span class=&#34;hps&#34; &#62;in salted&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;boiling water and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;10 minutes, &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;they&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;remain crispy&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Drain and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pour into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a bowl.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Let them cool&#60;/span&#62;.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Wash and dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Carrot salad with coriander and cumin&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/carrot-salad-coriander-cumin-5390.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;coriander&#60;/a&#62; sprigs&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Wash and dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cherry tomatoes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cut &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;into quarters.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Coarsely&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the coriander&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;seeds.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Mix&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62; grape&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;seed oil,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;walnut oil&#60;/span&#62;, vinegar and &#60;span class=&#34;hps&#34; &#62;coriander seeds&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Salt and pepper.&#60;/span&#62;&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Add the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;tomato quarters&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in&#60;/span&#62; a &#60;span class=&#34;hps&#34; &#62;bowl and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;drizzle&#60;/span&#62;&#60;em&#62; &#60;span class=&#34;hps&#34; &#62;vinaigrette&#60;/span&#62;&#60;/em&#62;. &#60;span class=&#34;hps&#34; &#62;Mix well.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Garnish with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cilantro sprigs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;before serving.&#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-product/vegetables/green-bean-salad-coriander-4606.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-product/vegetables/green-bean-salad-coriander-4606.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/green-bean-salad-coriander-4606.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Spicy zucchini soup]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/vegetables/spicy-zucchini-soup-3632.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/vegetables/spicy-zucchini-soup-3632.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Thu, 10 Sep 2015 01:00:34 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Starters]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[With our recipe, prepare a spicy zucchini soup in 10 minutes. An excellent starter.
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Peel and wash&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;3&#60;a title=&#34;Ham and zucchini salad&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/ham-zucchini-salad-5031.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; zucchini&#60;/a&#62;&#60;/span&#62;,&#160;dice&#60;span class=&#34;hps&#34; &#62;&#160;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;liter of water.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Stir in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#189;&#60;/span&#62;&#160;teaspoon &#60;span class=&#34;hps&#34; &#62;paprika &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;4 &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tablespoons sour &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;cream.&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Combine&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and enjoy.&#60;/span&#62;&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Shutterstock&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/spicy-zucchini-soup-3632.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/spicy-zucchini-soup-3632.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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