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		<title><![CDATA[Red gazpacho]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/vegetables/red-gazpacho-6049.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 03 Feb 2015 08:00:07 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Starters]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[We suggest our recipe for a red gazpacho. Fans of this Spanish starter will be thrilled.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;The day before,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;wash&#60;/span&#62; 10 &#60;span class=&#34;hps&#34; &#62;tomatoes&#60;/span&#62; and &#60;span class=&#34;hps&#34; &#62;2 red peppers&#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;, remove &#60;span class=&#34;hps&#34; &#62;the seeds and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pith.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel 1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cucumber&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and remove&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the seeds.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the tomatoes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and remove the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;stalk.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;white onion,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1 garlic clove &#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and 1 shallot&#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 vegetables&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into large pieces.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Place &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in a bowl with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;garlic and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;shallot.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;20 cl of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;olive oil and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;10 cl&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sherry vinegar&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;marinate&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;24 hours.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;On the same day&#60;/span&#62;, mix &#60;span class=&#34;hps&#34; &#62;and serve&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chilled.&#60;/span&#62;&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Find out more gazpacho recipes:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;a title=&#34;Green gazpacho&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/green-gazpacho-6057.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Green gazpacho&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a title=&#34;Tomato and cucumber gazpacho&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/tomato-cucumber-gazpacho-6022.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Tomato and cucumber gazpacho&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a title=&#34;Coconut and mango gazpacho&#34;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/red-gazpacho-6049.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/red-gazpacho-6049.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/red-gazpacho-6049.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chinese soup]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/vegetables/chinese-soup-5565.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 23 Jan 2015 07:15:41 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Asian]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Starters]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[Looking for an Asian dish for Chinese New Year? Enjoy this Chinese soup. A delight.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Remove the seeds from&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pepper &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slice&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Wash, dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;thin out&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;coriander.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;ginger&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;into small pieces&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Wash and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the spring onions&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Rinse&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the bean sprouts&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Boil the&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Rice and broccoli with chicken breast in wok&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/rice-broccoli-&#8230;ken-breast-wok-4481.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;poultry stock&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Reduce the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;heat and add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;vinegar&#60;/span&#62;, bean sprouts, &#60;a title=&#34;Green bean salad with coriander&#34; 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; target=&#34;_blank&#34;&#62;coriander &#60;/a&#62;&#60;span class=&#34;hps&#34; &#62;and ginger.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Stir&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;10 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add peppers&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;spring onions&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and soy sauce&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Continue cooking for&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;5 minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Divide&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the soup into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;6&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bowls&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and serve&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;hot.&#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/vegetables/chinese-soup-5565.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/chinese-soup-5565.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Scallop tartare with pine nuts and Granny Smith apple]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/starters/scallop-tartare-pine-nuts-granny-smith-apple-2698.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 12 Nov 2014 15:38:52 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
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		<category><![CDATA[Starters]]></category>
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		<description><![CDATA[This super easy recipe will highlight premium ingredients for an exquisite and refined appetizer.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Rinse the&#60;a title=&#34;Cocktail recipe: scallop toasts with bacon and thyme&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/cocktail-recip&#8230;ts-bacon-thyme-2518.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; scallops &#60;/a&#62;under a stream of water. Pat dry gently. Dice them into cubes and place them in a dish.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Scrub the lime under hot water and dry. Remove long and thin zests. Squeeze to extract the juice.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; In a bowl, whisk with a fork the lime juice, olive oil, Xeres vinegar, salt and pepper.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Drizzle the scallops with the dressing. Store in the fridge.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Wash the apples and slice them. Cut into sticks the first apple, and in dice for the second. Squeeze the lemon and drrizle over the apples.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Toast the pine nuts in a skillet.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;7.&#60;/strong&#62; Divide evenly the scallop&#60;a title=&#34;Make a cod tartare with mango &#34; href=&#34;//www.gourmandasia.com/recipe-by-product/fish/make-cod-tartare-mango-71.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; tartare&#160;&#60;/a&#62;in 4&#160;glasses, with the diced apples and toasted pine nuts.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;8.&#60;/strong&#62; Decorate with apple sticks and lime zests. Add fresh ground pepper. 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/recipe-by-dish-type/starters/scallop-tartare-pine-nuts-granny-smith-apple-2698.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/scallop-tartare-pine-nuts-granny-smith-apple-2698.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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