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		<title><![CDATA[Curry and mint omelet]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/curry-mint-omelet-2467.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/meat/curry-mint-omelet-2467.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sat, 05 Sep 2015 01:00:27 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[You can flavor omelets with what you want! Find here an oriental-inspired recipe: mint and curry.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Wash, dry&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;thin out&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mint.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Break eggs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into a bowl,&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;combine &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;curry,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;salt and pepper and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;whisk&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;vigorously&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with a fork.&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Add&#160;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mint.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Heat &#60;span class=&#34;hps&#34; &#62;the oil in a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;large skillet,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pour in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the beaten eggs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;5 minutes, stirring&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a fork.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Fold&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;a title=&#34;Cook an omelet with onions, bacon and mushrooms&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/cook-omelet-on&#8230;acon-mushrooms-5170.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#160;omelet&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in half and&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;tranfer&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a large dish&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Serve immediately&#60;/span&#62;.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our tip:&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;You&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;can add&#160;different &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;fresh herbs&#60;/span&#62;, such as &#60;span class=&#34;hps&#34; &#62;chervil&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;or chives&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Serve with a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;green salad and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;beetroot&#60;/span&#62;.&#60;/p&#62;   &#60;p&#62;Photo credit:&#160;Sucr&#233; Sal&#233;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/curry-mint-omelet-2467.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/curry-mint-omelet-2467.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Pan seared scallops with saffron emulsion]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/pan-seared-scallops-saffron-emulsion-4139.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Mon, 24 Aug 2015 01:00:04 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[We suggest you this easy recipe to cook scallops.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;In a &#60;span class=&#34;hps&#34; &#62;saucepan, over&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;medium heat,&#60;/span&#62; cook until &#60;span class=&#34;hps&#34; &#62;white wine and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;fish stock has reduced by half.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;3 sprigs&#60;/span&#62; of &#60;a title=&#34;Smoked salmon bagel&#34; href=&#34;https://www.gourmandasia.com/cuisine/american/smoked-salmon-bagel-4636.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;chives&#60;/span&#62;&#60;/a&#62; &#60;span class=&#34;hps&#34; &#62;and parsley.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and set it to broiler.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Brush&#60;/span&#62; with &#60;span class=&#34;hps&#34; &#62;oil&#60;/span&#62; the &#60;a title=&#34;For an elegant appetizer, try this scallop tartare with pine nuts and Granny Smith apple recipe&#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/elegant-starte&#8230;h-apple-recipe-2698.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;scallops&#60;/span&#62;&#60;/a&#62;, salt and pepper. &#60;span class=&#34;hps&#34; &#62;Place on&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oven rack&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;drip pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;underneath.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Place on highest rack position and broil &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;3 minutes on each&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;side. Turn off the oven and leave to rest.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;In a bowl,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;whisk the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;egg yolks with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;2 tablespoons&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of cold water.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Place&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a &#60;em&#62;bain-marie &#60;/em&#62;&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and and continue to whisk&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;incorporating&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-with-dried-fruits-and-saffron-10757.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;saffron &#60;/a&#62;and white wine...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/pan-seared-scallops-saffron-emulsion-4139.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/fish/pan-seared-scallops-saffron-emulsion-4139.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/pan-seared-scallops-saffron-emulsion-4139.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Beef and vegetable stir-fry]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/beef-vegetable-stir-fry-4687.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Mon, 20 Jul 2015 01:01:20 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[For a flavorful and light dish, we suggest you this beef stir-fry 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 title=&#34;For starter, make a Thai noodle salad, with red cabbage, bean sprouts and grated carrots&#34; href=&#34;https://www.gourmandasia.com/cuisine/asian/for-starter-ma&#8230;grated-carrots-4627.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&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slice them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lengthwise.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Split&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the leeks&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in half and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;rinse thoroughly&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;discarding&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the leaves.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Keep&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;only the most&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;tender part&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into strips.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel the onions&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into slices.&#60;/span&#62; Slice &#60;a title=&#34;Feast yourself with a double beef burger&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/feast-double-beef-burger-4059.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;beef&#60;/span&#62; &#60;/a&#62;&#60;span class=&#34;hps&#34; &#62;into strips.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Heat oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a&#60;a title=&#34;Stir-fried vegetables with an Asian twist&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/stir-fried-veg&#8230;es-asian-twist-1403.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; wok &#60;/a&#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;beef&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;strips for 1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minute, stirring&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;well. R&#60;/span&#62;emove &#60;span class=&#34;hps&#34; &#62;the meat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and set aside.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the vegetables in the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;wok&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with broth&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;15 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Then add...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/beef-vegetable-stir-fry-4687.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/meat/beef-vegetable-stir-fry-4687.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/beef-vegetable-stir-fry-4687.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Roast chicken with garlic and potatoes]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/roast-chicken-garlic-potatoes-9814.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/poultry/roast-chicken-garlic-potatoes-9814.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sat, 04 Jul 2015 11:27:25 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[Today we suggest you a traditional recipe, easy and economical to cook. Regale everyone with this roasted chicken with garlic and potatoes.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Preheat the oven at th.&#8201;6&#8201;&#8211;&#8201;180&#176;C. Rub the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-bulgur-meatballs-8955.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chicken &#60;/a&#62;with butter, salt and pepper. Pour the oil in a oven dish and place the chicken.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Peel and chop the heads of garlic. Detach them but leave the skin on. Wash thoroughly the potatoes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Place the potatoes and &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/guinea-fowl-garlic-10967.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;garlic&#60;/a&#62; around the chicken. Add pepper and pour the chicken stock into the dish. Sprinkle thyme and 1 bay leaf. Bake for 1 hour. Serve hot.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Our tip:&#60;/strong&#62; To have tastier potatoes, sprinkle with sea salt. Simple and delicious.&#60;/p&#62;   &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/roast-chicken-garlic-potatoes-9814.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/roast-chicken-garlic-potatoes-9814.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Mexican chicken]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/mexican-chicken-9842.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Mon, 29 Jun 2015 08:51:55 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[When talking about Mexican food, we immediately think of fajitas, chili, etc. Today we propose you to discover this easy recipe to make Mexican-style chicken.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Wash and chop the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/pork-skewers-with-red-onions-10384.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chives&#60;/a&#62;. Squeeze the lemon. Mix the juice in a bowl with oil, ketchup, mustard and curry. Brush the chicken drumsticks with the mixture.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Preheat the oven at th.&#8201;6&#8201;&#8211;180&#176;C. Cover the oven tray with aluminum foil. Place the drumsticks on top, add salt, &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/yellow-bell-pepper-gazpacho-13335.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;pepper &#60;/a&#62;and the chopped chives. Bake for 30 minutes and baste with the cooking juices every 10 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Serve hot with the second lemon cut into quarter.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;&#160;Our cooking tip&#60;/strong&#62;: If possible, cook the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/garlic-crusted-chicken-drumsticks-with-fries-19975.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;drumsticks&#60;/a&#62; over a barbecue and serve with grilled bell peppers&#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/mexican-chicken-9842.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/mexican-chicken-9842.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Cuttlefish and basil beignets]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/cuttlefish-basil-beignets-5842.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/fish/cuttlefish-basil-beignets-5842.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sat, 27 Jun 2015 03:56:27 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Starch]]></category>
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		<description><![CDATA[Follow our easy recipe and make these savoury and golden fried cuttlefish beignets for your next party. ]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1&#60;/strong&#62;. Prepare the beignet batter: mix the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/tartlets-with-cherry-tomatoes-17266.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;flour &#60;/a&#62;and milk in a bowl. Beat the eggs and incorporate into the mixture. Season with salt and pepper, whisk vigorously. Cover with a cloth and leave to rest for 1 hour.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Wash the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/pan-fried-scallops-shallots-17077.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;cuttlefish&#60;/a&#62;. Wash and remove the ink pockets carefully. Rinse, dry and loosen the basil. Blend the cuttlefish, basil and olive oil. Add salt and pepper.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Heat peanut oil in a pan. Shape balls of minced cuttlefish and dip into the batter. Fry the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/carrot-beignets-2529.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;beignets &#60;/a&#62;for about 5 minutes until golden brown. Drain on a paper towels. Serve.&#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/cuttlefish-basil-beignets-5842.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/cuttlefish-basil-beignets-5842.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Hot oysters in grapefruit vinaigrette]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/starters/hot-oysters-grapefruit-vinaigrette-9670.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 20 Jun 2015 13:09:22 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Starters]]></category>
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		<description><![CDATA[An original recipe made of oysters and grapefruit! Delicious and easy to do.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Rinse the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/grapefruit-mille-feuille-13745.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;grapefruit&#60;/a&#62;, zest and squeeze. Cut 2 strips of zest into fine sticks. Place the juice and the zest in a pan and set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Spread 6 plates with a layer of coarse salt. Open the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/oysters-truffle-cream-15747.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;, remove the water and place on top of the coarse salt. Set aside in the fridge.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; At the moment of serving, heat the grapefruit juice until it simmers. Remove from heat, add oil, &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/potato-chips-vinegar-5109.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;vinegar &#60;/a&#62;and make an emulsion. Divide the hot vinaigrette on the oysters and sprinkle the grapefruit zest. Crack some pepper over and serve.&#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-dish-type/starters/hot-oysters-grapefruit-vinaigrette-9670.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/hot-oysters-grapefruit-vinaigrette-9670.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Indian thosais]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/indian-thosais-9782.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 10 Jun 2015 09:37:10 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[Indian cuisine is very rich and tasty. Today, we suggest you this easy recipe to make Indian thosai for a filling meal.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Prepare the dough for the thosai: mix the flour, baking powder, egg, Greek yoghurt and salt. Add a little warm water to make a supple dough. Leave to rest for 30 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; During this time, prepare the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-with-dried-fruits-and-saffron-10757.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chicken&#60;/a&#62;: cut the chicken fillets into large cubes, peel and chop the onions finely. Wash and dry the sprigs of chives. Heat the oil in a large pan, fry the chives for 30 seconds and place on a kitchen towel. Then fry the onions without browning, add the cubes of chicken and brown them for 5 minutes. Add salt and sprinkle the curry.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Add the plain&#160;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/layered-crepes-chestnuts-pears-walnuts-1045.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;yoghurts&#60;/a&#62;, cashew nuts and then cook for 10 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Prepare the thosai: roll balls of dough to form discs about 2mm in thickness. Cook 6 thosais for 2 minutes on each side in a&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/layered-crepes-chestnuts-pears-walnuts-1045.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; crepe&#60;/a&#62; pan with oil. Divide the chicken on half the thosais,&#160;fold and close with sprigs of chives. Serve.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Our cooking&#160;tip:&#60;/strong&#62; For a better taste, marinate the chicken overnight in the fridge with olive oil, lime juice, curry, chopped onions, and ginger. The chicken will have a more pronounced taste.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit&#160;: 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/indian-thosais-9782.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/indian-thosais-9782.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Mussels in white wine]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/mussels-white-wine-5790.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 06 Jun 2015 10:32:07 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[Discover our economic and authentic mussel recipe.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Wash the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/appetizers/appetizer-mussels-8678.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mussels&#60;/a&#62; well. Peel the onions and slice. Wash and dry the parsley and loosen&#60;strong&#62; it.&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Heat the oil in pot, fry half of the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-breasts-stuffed-onion-confit-braised-endives-10755.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;onions&#60;/a&#62; without browning and add the mussels, bay leaves and white wine. Cover the pot, cook over hight heat and shake the pot from time to time. Turn off the heat when the mussels are opened. Salt very lightly and add pepper. Preheat the oven at 150&#176;C (th. 5).&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Divide the mussels into 6 small pots, bake and keep them warm.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Boil the cooking juices, filter and pour them into the mussels. Decorate with &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/rabbit-parsley-17124.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;parsley&#60;/a&#62; and the remaining onions. Serve.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Chef advice:&#60;/strong&#62; You can replace the onions by 4 pink shallots and add 2 tablespoons of creme fraiche to the cooking juice with 1 pinch of curry.&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/mussels-white-wine-5790.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/mussels-white-wine-5790.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Nutella tiered cake]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/desserts/nutella-tiered-cake-17769.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 17 May 2015 11:13:55 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[Everybody loves nutella, so make sure to follow our easy recipe and impress your guests with our nutella tiered cake.]]></description>												
								<content:encoded><![CDATA[ &#60;p style=&#34;text-align: justify&#34;&#62;&#60;strong&#62;1.&#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;Mix&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until you obtain&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a smooth mixture&#60;/span&#62;, 2 &#60;span class=&#34;hps&#34; &#62;plain &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/frozen-yogurt-soy-mint-olive-oil-16439.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;yoghurt&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pots&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and 4&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pots of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sugar.&#60;/span&#62; G&#60;span class=&#34;hps&#34; &#62;radually&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;add 6&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/egg-mimosa-romanesco-16182.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;eggs&#60;/a&#62;,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;then&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pot&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of peanut oil&#60;/span&#62;, then 6 &#60;span class=&#34;hps&#34; &#62;pots of &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;flour&#60;/span&#62; and &#60;span class=&#34;hps&#34; &#62;1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;packet yeast&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62;&#60;/p&#62; &#60;p style=&#34;text-align: justify&#34;&#62;&#60;strong&#62;2.&#60;/strong&#62; Divide &#60;span class=&#34;hps&#34; &#62;the mixture into a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cake pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of 20 cm&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in diameter,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a small&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/pear-chocolate-charlotte-cake-2654.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;charlotte &#60;/a&#62;mould&#60;/span&#62; &#60;span class=&#34;hps atn&#34; &#62;(&#60;/span&#62;without filling &#60;span class=&#34;hps&#34; &#62;more than 15&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cm&#60;/span&#62;) &#60;span class=&#34;hps&#34; &#62;and an individual&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;muffin&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pan.&#60;/span&#62;&#60;/p&#62; &#60;p style=&#34;text-align: justify&#34;&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Bake respectively for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;30 and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;20 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Let cool&#60;/span&#62; &#60;span class=&#34;hps&#34;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/nutella-tiered-cake-17769.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/desserts/nutella-tiered-cake-17769.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/nutella-tiered-cake-17769.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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