<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	xmlns:media="http://search.yahoo.com/mrss/"
	>

<channel>
	<title>
		Gourmand Asia	
	</title>
	<atom:link href="https://www.gourmandasia.com/ingredients/walnut-oil/feed" rel="self" type="application/rss+xml" />
	<link>
		http://www.gourmandasia.com/ingredients/walnut-oil		
	</link>
	<description>Gourmand Asia: Food &#38; Recipes - Be a Chef and Enjoy Cooking</description>
	<lastBuildDate>Fri, 13 Nov 2020 10:34:06 +0000</lastBuildDate>
	<language>en-US</language>
		<sy:updatePeriod>hourly</sy:updatePeriod>
		<sy:updateFrequency>1</sy:updateFrequency>
	<generator>https://wordpress.org/?v=6.8.1</generator>
	<item>
		<title><![CDATA[Layered crepes with chestnuts, pears and walnuts]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/sweets/layered-crepes-chestnuts-pears-walnuts-1045.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/sweets/layered-crepes-chestnuts-pears-walnuts-1045.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sun, 05 Apr 2015 07:30:44 +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/layered-crepes-chestnuts-pears-walnuts-1045.html</guid>
		<description><![CDATA[Enjoy this creamy layered crepe "cake" with fresh pears and walnuts.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; In a bowl, pour 100 g of wheat flour and 50 g of &#60;a title=&#34; Chestnut b&#251;che de No&#235;l with meringue &#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/chestnut-buche-de-noel-meringue-3141.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chestnut &#60;/a&#62;flour. Make a&#160;hole in the flour and break in 2 eggs. Mix and add 25 cl of chestnut milk and 2 tablespoons of walnut oil. Cover and set aside in the fridge for 1 hour.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2&#60;/strong&#62;. Chop up 10 walnuts. Combine 200 g of vanilla chestnut cream and sheep yoghurt in a bowl. Incorporate the walnuts.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Peel 2 ripen pears and cut the flesh into small elongated pieces, squeeze lemon over it and set aside in the fridge.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4&#60;/strong&#62;. Spread the dough by adding chestnut milk. Heat a pan with a drizzle of olive oil and cook the crepes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Place 1 &#60;a title=&#34; Orange, chocolate and apple cr&#234;pes aum&#244;ni&#232;re &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/orange-chocolate-apple-crepes-aumoniere-963.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;on a plate, spread the cream. Cover with another crepe and place a few pieces of pears on top. Take another crepe and spread cream, top with a crepe&#160;and then a peas.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Continue until you obtain a thickness of about 5cm. Finish with 1 crepe without filling and leave for 30 minutes at room temperature.&#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/layered-crepes-chestnuts-pears-walnuts-1045.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/layered-crepes-chestnuts-pears-walnuts-1045.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
											<wfw:commentRss>https://www.gourmandasia.com/recipe-by-product/sweets/layered-crepes-chestnuts-pears-walnuts-1045.html/feed</wfw:commentRss>
						<slash:comments>0</slash:comments>
		<enclosure url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2014/09/gateau-crepe.jpg" length="329825" type="image/jpeg" />	</item>
		<item>
		<title><![CDATA[Barbecued marinated asparagus]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/vegetables/barbecued-marinated-asparagus-8504.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/vegetables/barbecued-marinated-asparagus-8504.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 25 Mar 2015 03:00:28 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Starters]]></category>
		<category><![CDATA[Vegetables]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/vegetables/barbecued-marinated-asparagus-8504.html</guid>
		<description><![CDATA[A fine starter with this asparagus recipe. Perfect to awaken the taste buds of your guests.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#160;&#60;/strong&#62;Wash and peel the &#60;a title=&#34; Stir-fried asparagus with fava beans &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/stir-fried-asparagus-fava-beans-1465.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;asparagus&#60;/a&#62;. Boil 1,5 litres of water, sugar and 3 tablespoons of Kikkoman soy sauce. Cook the asparagus for about 10 minutes, then drain.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Mix the rest of the soya sauce with tarragon and walnut oil and&#160; pour over the asparagus. Wrap them 3 by 3 with a&#160;slice of cheese, then a slice of ham. Place on a aluminium tray and barbecue for about 5 to 10 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. For the &#60;a title=&#34; Homemade mayonnaise &#34; href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-mayonnaise-477.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mayonnaise&#60;/a&#62;, beat a yolk with mustard and vinegar. Incorporate the oil little by little and season with soy sauce with reduced salt content.&#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/barbecued-marinated-asparagus-8504.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/barbecued-marinated-asparagus-8504.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
											<wfw:commentRss>https://www.gourmandasia.com/recipe-by-product/vegetables/barbecued-marinated-asparagus-8504.html/feed</wfw:commentRss>
						<slash:comments>0</slash:comments>
		<enclosure url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/02/asperges-marinees-cuites-au-barbecue.jpg" length="93421" type="image/jpeg" />	</item>
		<item>
		<title><![CDATA[Foie gras salad]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/salads/foie-gras-salad-3675.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-dish-type/salads/foie-gras-salad-3675.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 25 Feb 2015 09:00:10 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Meat]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Salads]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-dish-type/salads/foie-gras-salad-3675.html</guid>
		<description><![CDATA[Discover our easy recipe to prepare a foie gras salad. Ideal for lunch.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#160;Rinse &#60;span class=&#34;hps&#34; &#62;and drain&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;salad&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;leaves&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Remove the crust&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of 3&#60;/span&#62; bread &#60;span class=&#34;hps&#34; &#62;slices&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;, then&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cut into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;em&#62;croutons&#60;/em&#62;.&#60;/span&#62;&#160;B&#60;span class=&#34;hps&#34; &#62;rown&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a pan with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;30 g of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;butter.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; In a bowl, combine &#60;span class=&#34;hps&#34; &#62;3 &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tablespoons of&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;walnut oil&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;1 &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tablespoon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cider vinegar&#60;/span&#62;, salt &#60;span class=&#34;hps&#34; &#62;and pepper.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel&#60;/span&#62; and slice 2 &#60;span class=&#34;hps&#34; &#62;apples. &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;Cut 300 g of &#60;/span&#62;&#60;em&#62;&#60;span class=&#34;hps&#34; &#62;mi-cuit&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;foie gras&#60;/span&#62; &#60;/em&#62;into strips.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; .&#160;Arrange&#160;the &#60;span class=&#34;hps&#34; &#62;lettuce leaves&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on a platter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;apples and&#60;/span&#62; &#60;a title=&#34;How to improve the preparation and taste of foie gras?&#34; href=&#34;https://www.gourmandasia.com/tips-and-coaching/your-cooking-tips/improve-prepar&#8230;aste-foie-gras-3641.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;em&#62;&#60;span class=&#34;hps&#34; &#62;foie gras&#60;/span&#62; &#60;/em&#62;&#60;/a&#62;&#60;span class=&#34;hps&#34; &#62;strips&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;drizzle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dressing and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;em&#62;croutons&#60;/em&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Serve&#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-dish-type/salads/foie-gras-salad-3675.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/salads/foie-gras-salad-3675.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
											<wfw:commentRss>https://www.gourmandasia.com/recipe-by-dish-type/salads/foie-gras-salad-3675.html/feed</wfw:commentRss>
						<slash:comments>0</slash:comments>
		<enclosure url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2014/12/salade-foie-gras.jpg" length="81470" type="image/jpeg" />	</item>
		<item>
		<title><![CDATA[Salmon cubes with toasted seeds]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/salmon-cubes-toasted-seeds-3984.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/fish/salmon-cubes-toasted-seeds-3984.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Fri, 06 Feb 2015 10:00:13 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Menu de site]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/fish/salmon-cubes-toasted-seeds-3984.html</guid>
		<description><![CDATA[To whet your guests' appetite, prepare salmon cubes with toasted seeds. It makes an excellent appetizer.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Whisk&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the lemon juice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with half of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the olive oil&#60;/span&#62;,&#160;&#60;span class=&#34;hps&#34; &#62;nuts,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;salt and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pepper.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Smoked salmon tartare with mango&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/smoked-salmon-&#8230;are-with-mango-895.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;salmon&#60;/a&#62; fillet&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into cubes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;about&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1.5 cm&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; In a shallow dish, d&#60;span class=&#34;hps&#34; &#62;ip &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;the marinade.&#60;/span&#62; Wrap &#60;span class=&#34;hps&#34; &#62;and place&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the fridge for &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;30 minutes&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; I&#60;span class=&#34;hps&#34; &#62;n a non-stick pan, toast &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;all the seeds&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;5 minutes on&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;low heat.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash, peel&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and grate&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the carrots&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and celeriac.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Season&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mix&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the rest of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;olive oil&#60;/span&#62;, vinegar &#60;span class=&#34;hps&#34; &#62;and&#60;a title=&#34;Curry and shrimp risotto&#34; href=&#34;https://www.gourmandasia.com/cuisine/european/italian/curry-shrimp-risotto-4535.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; curry&#60;/a&#62;.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#160;&#60;span class=&#34;hps&#34; &#62;Drain the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;salmon cubes&#60;/span&#62;,&#160;&#60;span class=&#34;hps&#34; &#62;coat with&#160;&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;seeds&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Complement with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;grated vegetables&#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/fish/salmon-cubes-toasted-seeds-3984.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/salmon-cubes-toasted-seeds-3984.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
											<wfw:commentRss>https://www.gourmandasia.com/recipe-by-product/fish/salmon-cubes-toasted-seeds-3984.html/feed</wfw:commentRss>
						<slash:comments>0</slash:comments>
		<enclosure url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2014/12/cubes-saumon.jpg" length="101904" type="image/jpeg" />	</item>
	</channel>
</rss>
