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		<title><![CDATA[Semolina cake with nectarines]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/sweets/semolina-cake-nectarines-14618.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/sweets/semolina-cake-nectarines-14618.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Mon, 13 Jul 2015 07:24:39 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Sweets]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/sweets/semolina-cake-nectarines-14618.html</guid>
		<description><![CDATA[For dessert, serve this caramel-coated semolina cake with syrup poached nectarines. Just perfect!]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Prepare a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;rather dark&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;caramel&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;charlotte mould&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with 50 g of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sugar and 5&#60;/span&#62; c&#60;span class=&#34;hps&#34; &#62;l water&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Spread&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;it evenly &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;on the edges &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;of the mould.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Let cool&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Boil the milk&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cinnamon, orange and lemon &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;zest&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Pour over&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/couscous-with-vegetables-and-meatballs-8951.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;semolina&#60;/a&#62;&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Stir&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;pour back&#60;/span&#62; the mixture &#60;span class=&#34;hps&#34; &#62;into the pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with 50&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;g of sugar.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cook for 2&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;rum.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wait for 5 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;off the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;heat, then&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;stir in the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;beaten eggs.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Pour the mixture&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into the mould.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;45 minutes to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;6-180&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#176;C.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Let cool&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Boil&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/nectarine-tart-7379.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;nectarines&#60;/a&#62;&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;cool &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and peel&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Cut...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/semolina-cake-nectarines-14618.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/sweets/semolina-cake-nectarines-14618.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/semolina-cake-nectarines-14618.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Semolina cake]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/sweets/semolina-cake-16937.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Mon, 13 Jul 2015 06:20:21 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[Light and delicious, this semolina cake with liquid caramel is welcome at the end of a good meal.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Heat the milk&#60;/span&#62;, gradually add &#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/vegetables/green-vegetable-soup-broccoli-semolina-parmesan-4181.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;semolina&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;heat until&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;mixture thickens.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Stir&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the eggs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the sugar&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;off the heat.&#60;/span&#62;&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Brush&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;six&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;ramekins&#60;/span&#62; with a &#60;span class=&#34;hps&#34; &#62;tablespoon of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/chocolate-tart-caramelized-peanuts-11804.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;caramel&#60;/a&#62; and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pour the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;semolina preparation&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Place the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;ramekins&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the basket&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;steamer&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;25 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Serve warm or cold&#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/sweets/semolina-cake-16937.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/semolina-cake-16937.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Couscous with vegetables and meatballs]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/couscous-with-vegetables-and-meatballs-8951.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/meat/couscous-with-vegetables-and-meatballs-8951.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Mon, 22 Jun 2015 09:04:41 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[Gourmand Asia suggests a couscous recipe with vegetables and meatballs. This traditional dish will delight your family.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Cut the ends of the &#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/your-cooking-tips/like-cook-eggplants-zucchinis-20804.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;zucchinis&#60;/a&#62; and eggplants. Peel the celeriac and carrots. &#60;span title=&#34;&#201;p&#233;pinez les poivrons, pelez les oignons et l&#039;ail.&#60;/p&#62; &#60;p&#62;&#34;&#62;Seed the bell peppers, peel the onions and garlic.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62;  Cut the eggplants, celeriac and diced peppers. Slice the &#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;carrots&#60;/a&#62; and zucchinis. &#60;span title=&#34;&#201;mincez les oignons et hachez l&#8217;ail.&#60;/p&#62; &#60;p&#62;&#34;&#62;Chop the onions and garlic.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Heat 3 tablespoons of oil in a pot. Saut&#233; onions, garlic and bell peppers for 3 minutes. Add the eggplants, celeriac, carrots, zucchinis, tomato paste, cumin, &#60;em&#62;bouquet garni&#60;/em&#62; and chili. Salt and pepper. &#60;span title=&#34;M&#233;langez.&#60;/p&#62; &#60;p&#62;&#34;&#62;Mix.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62;  Pour a liter of water in the pot, cover. Cook for 1 hour over low heat; &#60;span title=&#34;15 minutes avant la fin de la cuisson, incorporez les pois chiches.&#60;/p&#62; &#60;p&#62;&#34;&#62;15 minutes before the end of cooking, add the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/chickpeas-chorizo-garlic-16816.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chickpeas&#60;/a&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Heat the olive oil in a skillet. Put the couscous for 2 minutes. Pour 75 cl of salted water, cover and cook over low heat for 2 minutes. Remove from the flame and leave to rise, covered. Stir with a fork, then add the butter in pieces. &#60;span title=&#34;Versez dans un plat, ajoutez les l&#233;gumes et servez.&#60;/p&#62; &#60;p&#62;&#34;&#62;Pour into a dish, add the vegetables and serve.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Prepare the meatballs. Wash and dry the mint, thin out and chop finely. &#60;span title=&#34;Pelez et hachez les oignons.&#60;br /&#62; &#34;&#62;Peel and chop the onions.&#60;br /&#62; In a bowl, mix the meat, mint, onions, egg and breadcrumbs. Salt and pepper. &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/couscous-with-vegetables-and-meatballs-8951.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/couscous-with-vegetables-and-meatballs-8951.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/couscous-with-vegetables-and-meatballs-8951.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Tabbouleh with herbs, dried fruits and pistachios]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/starch/tabbouleh-with-herbs-dried-fruits-and-pistachios-10781.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 29 May 2015 03:48:50 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Starch]]></category>
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		<description><![CDATA[Discover our recipe to prepare a tabbouleh with herbs, dried fruits and pistachios. Easy and quick to make, this light dish is perfect for summer.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Pour 2&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;glasses&#60;/span&#62; of &#60;span class=&#34;hps&#34; &#62;semolina&#60;/span&#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/couscous-9550.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;couscous&#60;/span&#62;&#60;/a&#62; &#60;span class=&#34;hps&#34; &#62;in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a shallow dish&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Sprinkle&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;glass and a half&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of boiling salted water&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;2 &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tablespoons&#60;/span&#62; of &#60;span class=&#34;hps&#34; &#62;olive oil and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the juice of 1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lemon.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62;  &#60;span class=&#34;hps&#34; &#62;Stir and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;leave to rise&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Fluff&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the couscous&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with a fork&#60;/span&#62;, season with salt and pepper. &#60;span class=&#34;hps&#34; &#62;Add 1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bunch of chives, &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;1 small bunch&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of chervil,&#160;&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;crushed pistachios&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and 2 &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tablespoons of&#60;/span&#62; mixed &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/goat-cheese-rolls-dried-fruits-1043.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;dried fruits&#60;/a&#62;, &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;diced&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Toss&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and refrigerate&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;before serving&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in small&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/apricot-raspberry-verrines-8612.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; glasses&#60;/a&#62;&#60;/span&#62;.&#60;/p&#62; &#60;div id=&#34;gt-res-content&#34; class=&#34;almost_half_cell&#34;&#62;&#60;/div&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;p&#62;&#60;em&#62;&#160;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/starch/tabbouleh-with-herbs-dried-fruits-and-pistachios-10781.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/starch/tabbouleh-with-herbs-dried-fruits-and-pistachios-10781.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Comté cheese tart with leeks]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/vegetables/comte-cheese-tart-leeks-8494.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 15 May 2015 08:40:32 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[This generous and tasty tart will delight gourmets. It will make a perfect starter for a meal with family or friends.]]></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-product/poultry/chicken-breast-en-papillote-with-leeks-1401.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;leeks&#60;/a&#62;, steam for 15 minutes. Drain in a colander and squeeze to get rid of the water.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Preheat the oven at &#8201;180&#176;C(th.6).&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Transfer the dough in the tart mould. Prick the&#160;tart shell&#160;with a fork. Cut 100 g of&#60;em&#62; comt&#233; &#60;/em&#62;cheese into strips. Distribute all around the base of the tart. Sprinkle with &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/stuffed-pepper-tabbouleh-8763.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;semolina &#60;/a&#62;to absorb the leeks and prevent from soaking the dough.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Cut the leeks into small pieces and&#160;garnish&#160;the tart.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5&#60;/strong&#62;. Whisk the eggs with cream. Season with salt, pepper and the grated nutmeg. Pour gently on top of the leeks. Grate the rest of the&#160;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/veal-burger-comte-cheese-arugula-1692.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;em&#62;comt&#233;&#60;/em&#62; &#60;/a&#62;cheese and divide on the surface.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Bake for 35 minutes until the tart is golden.&#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/vegetables/comte-cheese-tart-leeks-8494.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/comte-cheese-tart-leeks-8494.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Yam Som O, Thai pomelo salad]]></title>
		<link>https://www.gourmandasia.com/cuisine/asian/yam-som-o-thai-pomelo-salad-13351.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 14 May 2015 09:00:48 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Asian]]></category>
		<category><![CDATA[Salads]]></category>
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		<description><![CDATA[Yam Som O, this Thai pomelo salad will whet your appetite with a slightly spicy sauce and delicious shrimps.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;&#60;strong&#62;1.  Prepare the&#60;/strong&#62;&#60;/span&#62;&#60;strong&#62; &#60;span class=&#34;hps&#34; &#62;vinaigrette&#60;/span&#62;&#60;/strong&#62;&#60;br /&#62; &#60;span class=&#34;hps&#34; &#62;Crush&#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/vegetables/savoury-chicken-coriander-cake-917.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;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;(leaves and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;stems)&#60;/span&#62;. Then, c&#60;span class=&#34;hps&#34; &#62;rush&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;all the other&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;ingredients.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Stir in adding all liquid ingredients gradually. &#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;&#60;span class=&#34;hps&#34; &#62;2. Prepare the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tamarind juice&#60;/span&#62;&#60;/strong&#62;&#60;br /&#62; &#60;span class=&#34;hps&#34; &#62;Put&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/grilled-eggplant-citrus-tamarind-sauce-13633.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;tamarind&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in 12&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cl&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of boiling water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and let cool.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Collect&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the juice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;by squeezing the tamarind seeds&#60;/span&#62;, add the &#60;span class=&#34;hps&#34; &#62;palm sugar&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and salt.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Boil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and filter.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;&#60;span class=&#34;hps&#34; &#62;3. Plating &#60;/span&#62;: 3 minutes&#60;/strong&#62;&#60;br /&#62; &#60;span class=&#34;hps&#34; &#62;In a bowl&#60;/span&#62;, pour &#60;span class=&#34;hps&#34; &#62;the dressing&#60;/span&#62;, peanuts, pomelo, &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/pork-ribs-ovenbaked-potatoes-5528.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;pork&#60;/a&#62;, shrimps &#60;span class=&#34;hps&#34; &#62;and stir.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;In&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a shallow dish&#60;/span&#62;, arrange &#60;span class=&#34;hps&#34; &#62;3 small&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;leaves of &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;batavia lettuce&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Place the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;shrimps&#60;/span&#62; &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/asian/yam-som-o-thai-pomelo-salad-13351.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/asian/yam-som-o-thai-pomelo-salad-13351.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/asian/yam-som-o-thai-pomelo-salad-13351.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Stuffed pepper with tabbouleh]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/vegetables/stuffed-pepper-tabbouleh-8763.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 19 Mar 2015 05:00:42 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[With a slight hint of lemon juice, pepper stuffed with tabbouleh tegale your palate. delicious!]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Prepare &#60;span class=&#34;hps&#34; &#62;the couscous&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;as directed on&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the package.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;zucchini&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and red onion&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into rings.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;peppers in half&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Roast the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pepper halves&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;without oil in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a nonstick skillet&#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;Brown the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;other vegetables&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;olive&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oil.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Then&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mix them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;a title=&#34;Pork skewers and tabbouleh&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/pork-skewers-tabbouleh-8669.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;semolina&#60;/span&#62;&#60;/a&#62;, raisins, &#60;span class=&#34;hps&#34; &#62;oil and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lemon juice.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Stuff in the peppers 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-product/vegetables/stuffed-pepper-tabbouleh-8763.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/stuffed-pepper-tabbouleh-8763.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Crispy chicken with chorizo]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/crispy-chicken-chorizo-7898.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 05 Mar 2015 08:11:51 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[Lovers of spicy cuisine: Tantalize your taste buds wit this simple chicken recipe with chorizo.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Preheat the oven to th. 7/8 - 220&#176;C. Remove the chorizo ​​skin and slice it thinly. Place them in the bottom of a large baking dish, place chicken legs on top, side by side, skin side up. Baste generously with olive oil. Salt and pepper and sprinkle with ras el hanout. &#60;span title=&#34;Ajoutez 3 cuiller&#233;es &#224; soupe d&#039;eau dans le fond du plat.&#60;/p&#62;&#60;br /&#62;&#60;br /&#62;&#60;br /&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Add 3 tablespoons of water in the bottom of the dish.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. &#60;/strong&#62;Bake for 50 minutes, basting the chicken legs every 10 minutes at least.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Serve with a vegetable couscous, semolina and a few sprigs of fresh coriander.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our cooking tip:&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;cooking the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;chorizo&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;might&#60;/span&#62; give strong flavours and taste saltier. Therefore, &#60;span class=&#34;hps&#34; &#62;difficult&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to digest.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;If you prefer,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;you can cook&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;chicken legs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;traditionally&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a pan with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a little garlic&#60;/span&#62;, thyme, rosemary, &#60;span class=&#34;hps&#34; &#62;olive&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oil, butter&#60;/span&#62;, and then &#60;span class=&#34;hps&#34; &#62;add at &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;the last moment&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the  &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;chorizo&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slices&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over chicken&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to further raise&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a little&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;taste.&#60;/span&#62;&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Find out more chicken recipes:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;a title=&#34;Chicken teriyaki &#34; href=&#34;//www.gourmandasia.com/cuisine/asian/chicken-teriyaki-1671.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Chicken teriyaki &#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a title=&#34;Stir-fry chicken with honey&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/stir-fry-chicken-honey-5578.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Stir-fry chicken with honey&#60;/a&#62;&#60;/p&#62;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/crispy-chicken-chorizo-7898.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/poultry/crispy-chicken-chorizo-7898.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/crispy-chicken-chorizo-7898.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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