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		<title><![CDATA[Homemade ketchup]]></title>
		<link>https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-ketchup-475.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 19 Sep 2015 01:00:48 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
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		<description><![CDATA[Want to try to make homemande ketchup? Follow the steps of this easy and quick ketchup recipe.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;When&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;eating french fries&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;or &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;burger&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;the perfect condiment&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;is generally&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;ketchup.&#60;/span&#62;&#60;/p&#62;  &#60;p&#62;This popular sauce, is made from tomatoes, vinegar and sugar.&#60;/p&#62;  &#60;p&#62;There is more than one recipe to make ketchup sauce. With this technic, we provide an easy and quick ketchup recipe.&#60;/p&#62;  &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;Here are 3 steps&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to follow:&#60;/span&#62;&#60;/p&#62; &#60;h5&#62;&#60;strong&#62;STEP 1 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Chop the shallot and garlic clove. &#60;span class=&#34;hps&#34; &#62;Sweat shallot and garlic&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat.&#60;/span&#62;&#60;br /&#62; &#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 2 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Peel and cut tomatoes in half. Add to the pan. Incorporate 1 teaspoon of sugar, 30 g white vinegar, sea salt and sprinkle with some tabasco.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 3 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Simmer for 15 minutes. When the sauce has a bright red colour, mix it using a blender. Pour ketchup in a bowl.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our tip:&#60;/strong&#62; y&#60;span class=&#34;hps&#34; &#62;ou can make&#60;/span&#62; different versions of this recipe &#60;span class=&#34;hps&#34; &#62;by adding&#60;/span&#62; &#60;span class=&#34;hps atn&#34; &#62;spices (&#60;/span&#62;Espelette peppers, &#60;span class=&#34;hps&#34; &#62;curry,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;paprika&#60;/span&#62;) &#60;span class=&#34;hps&#34; &#62;or herbs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;(thyme,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;basil,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;rosemary)&#60;/span&#62;.&#60;/p&#62;  &#60;p&#62;&#60;a title=&#34;How to whip up homemade mayonnaise ?&#34; href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/whip-homemade-mayonnaise-477.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;strong&#62;READ ALSO  :  &#60;/strong&#62;How to whip up a homemade mayonnaise ?&#60;/a&#62;&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;&#60;span class=&#34;hps&#34; &#62;Discover&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dishes in which&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;you can use your&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;homemade mayonnaise&#60;/span&#62; :  &#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;&#60;a title=&#34;French...&#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-ketchup-475.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-ketchup-475.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-ketchup-475.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Homemade mayonnaise]]></title>
		<link>https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-mayonnaise-477.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 18 Sep 2015 01:00:40 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Handy tricks]]></category>
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		<description><![CDATA[Want to make a homemade mayonnaise to accompany your dishes? Follow our step by step technique to make this classic condiment.
]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;a href=&#34;http://gourmand.viepratique.fr/wp-content/uploads/sites/2/2014/03/mayo.jpg?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;span style=&#34;display: block;&#34; class=&#34;wrap-img&#34; id=&#34;wrap-img-34725&#34;&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; itemprop=&#34;thumbnailUrl&#34; class=&#34;alignnone wp-image-34725&#34; src=&#34;https://sf.gourmandasia.com/wp-content/uploads/sites/2/2014/03/mayo-430x358.jpg&#34; alt=&#34;Comment faire une mayonnaise ?&#34; width=&#34;344&#34; height=&#34;286&#34; /&#62;&#60;/span&#62;&#60;/a&#62;To accompany your french fries or for sandwiches and meat, there is nothing like &#60;em&#62;mayonnaise&#60;/em&#62;.&#60;/p&#62;  &#60;p&#62;This sauce is widely used and appreciated by kids and grown ups.&#60;/p&#62;  &#60;p&#62;&#60;span class=&#34;st&#34; &#62;To make a homemade and tasty &#60;em&#62;mayonnaise&#60;/em&#62;,  better than bottled &#60;em&#62;mayonnaise&#60;/em&#62;, it is quite easy.&#60;/span&#62;&#60;/p&#62;     &#60;p&#62;Here is a 3-step recipe :&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 1 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Place egg yolk in a small bowl. Add 1 teaspoon of mustard,1 teaspoon of vinegar, a pinch of salt and a pinch of white ground pepper. Combine until smooth.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 2 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Drizzle oil. Whisk until &#60;em&#62;mayonnaise&#60;/em&#62; consistency, then drizzle again with oil. Continue whisking for an extra 2 minutes.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 3 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;If &#60;em&#62;mayonnaise&#60;/em&#62; is too thick, add some lemon juice, vinegar or cold water. If too liquid, add oil while whisking.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our tips:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;1. Use an electric mixer to make the homemade mayonnaise&#60;/p&#62; &#60;p&#62;2. It is better if the egg yolk is at room temperature&#60;/p&#62; &#60;p&#62;3. Add seasonings at the end of the process&#60;/p&#62; &#60;p&#62;4. If you wish to keep mayonnaise, cover the bowl with plastic wrap and refrigerate. You can store it up to 2 days.&#60;/p&#62;   &#60;h5&#62;&#60;strong&#62;&#60;span class=&#34;hps&#34; &#62;Discover&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dishes in which&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;you can use your&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;homemade mayonnaise&#60;/span&#62; :  &#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;&#60;a title=&#34;French fries made from scratch&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/french-fries-made-scratch-2594.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;...&#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-mayonnaise-477.html&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-mayonnaise-477.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-mayonnaise-477.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Tarator sauce]]></title>
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		<pubDate>Thu, 17 Sep 2015 01:00:20 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Handy tricks]]></category>
		<category><![CDATA[Menu de site]]></category>
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		<description><![CDATA[Tarator sauce is perfect to complement a wide variety of dishes. We explain you step by step how to make the tarator sauce.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;Tarator sauce or sesame oil sauce is a condiment from Lebanon. Made from&#60;em&#62; tahini&#60;/em&#62; (sesame paste), it complements very well a lot of Lebanese specialties such as &#60;em&#62;falafels&#60;/em&#62; but also grilled fishes, grilled meats and grilled vegetables.&#60;/p&#62;  &#60;p&#62;With this easy and quick recipe; you will be able to prepare a real tartor sauce. Follow the steps below:&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 1 :&#60;/strong&#62;&#60;/h5&#62; &#60;div&#62; &#60;p&#62;Peel and remove the green stem of the garlic. Squeeze the lemons.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 2 :&#60;/strong&#62;&#60;/h5&#62; &#60;div&#62; &#60;p&#62;For an authentic preparation use a mortar and pestle, and crush garlic until creamy texture. Add salt, lemon juice and tahini.&#60;/p&#62; &#60;p&#62;Otherwise blend ingredients using a food processor.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 3 :&#60;/strong&#62;&#60;/h5&#62; &#60;div&#62; &#60;p&#62;Whisk the mixture until smooth consistency.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;div&#62;&#60;/div&#62; &#60;/div&#62; &#60;/div&#62; &#60;/div&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/tarator-sauce-473.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/tarator-sauce-473.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Smartie cookies]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/snacks/smartie-cookies-1801.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Mon, 14 Sep 2015 01:00:57 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[American]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[Add some fun and colours to your cookies. Here is an easy and quick recipe to make smartie cookies]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Melt the butter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and let it&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cool.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Whisk&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62; egg,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;granulated sugar&#60;/span&#62;, brown sugar and &#60;span class=&#34;hps&#34; &#62;vanilla in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a bowl. Combine &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;melted butter&#60;/span&#62;, baking powder and &#60;span class=&#34;hps&#34; &#62;a pinch of salt&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;flour and mix&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with a wooden&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;spoon.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cover with&#60;/span&#62; plastic&#60;span class=&#34;hps&#34; &#62; wrap &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and store in the fridge for  1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;hour&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Preheat oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;7-210&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#176;C.&#60;/span&#62; Cover a baking sheet with parchment paper and drop heaping tablespoon-size balls of dough, place them apart. &#60;span class=&#34;hps&#34; &#62;Flatten&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slightly&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the back of a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;spoon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dipped in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cold water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to get&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cookies from&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;5 to 7 cm&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in diameter and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;about 5&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mm thick.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;10 minutes and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;reserve&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;remaining dough&#60;/span&#62; in the fridge.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Remove from oven and let cool for a few minutes before you move them with a spatula to a cooling rack.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Repeat the same process for &#60;span class=&#34;hps&#34; &#62;a new batch&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Decorate&#60;/span&#62; with s&#60;span class=&#34;hps&#34; &#62;marties&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;before serving the&#60;a...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/snacks/smartie-cookies-1801.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/snacks/smartie-cookies-1801.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/snacks/smartie-cookies-1801.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Turbot with Riesling wine sauce]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 13 Sep 2015 01:00:06 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[Looking for a new fancy fish? We suggest you this turbot recipe with Riesling sauce. A real treat!
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#160;&#60;/strong&#62;Clean and slice the mushrooms. Peel the shallots. Wash the white portion of the leek. Chop the shallots and leeks.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62;&#160;Melt butter in a skillet and let sweat the &#60;a title=&#34;Duck leg with Pinot Noir&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-leg-pinot-noir-268.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;shallots&#60;/a&#62; and leeks. Toss the mushrooms, pour &#60;em&#62;Riesling&#60;/em&#62; wine&#160;and cream, salt and pepper. Simmer 20 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Heat a frying-pan and toast the almonds. Set aside. Heat oil in a large skillet and sear the turbot for 7 minutes on each side. Season with salt and pepper.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#160;&#60;/strong&#62;Arrange the fish with the mushrooms on the plates. Drizzle with &#60;em&#62;Riesling&#60;/em&#62; sauce and sprinkle with sliced almonds. Decorate with thyme sprigs. Serve immediately. &#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Oysters with raspberry vinaigrette]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 12 Sep 2015 01:00:28 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[French]]></category>
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		<category><![CDATA[Starters]]></category>
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		<description><![CDATA[We recommend you this fresh oysters' recipe with raspberry vinaigrette. An easy recipe for a delightful dish.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; With a shucking knife, open the&#60;a title=&#34;For appetizer, indulge oysters in champagne jelly&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/appetizer-indu&#8230;hampagne-jelly-3204.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; oysters&#60;/a&#62;.&#160;Empty them of the first water and place them in a dish. Store in the fridge.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Peel and finely chop the shallot with a sharp knife.&#160;Toss it&#160;in a bowl&#160;with the raspberry vinegar. Add fresh ground pepper. Marinate for&#160;30 minutes. Rinse, pat dry and crush the raspberries.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Pour coarse salt in&#160;the&#160;four plates. Arrange the oysters on the coarse salt, and make sure it is stable. Garnish with the oysters with raspberry vinegar and the shallot dressing. Add a drop of olive oil in each oyster.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Scatter with raspberries. Decorate with dill sprigs.&#160;Serve fresh.&#60;/p&#62; &#60;p&#62;&#60;em&#62;&#160;&#60;/em&#62;&#60;/p&#62; &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Green bean salad with coriander]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/vegetables/green-bean-salad-coriander-4606.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 11 Sep 2015 01:00:25 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[You want to eat healthy but you don't have time? Then this green bean salad with coriander is for you!]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Remove the stems&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and wash green beans&#60;/span&#62;. Place &#60;span class=&#34;hps&#34; &#62;in salted&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;boiling water and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;10 minutes, &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;they&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;remain crispy&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Drain and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pour into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a bowl.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Let them cool&#60;/span&#62;.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Wash and dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Carrot salad with coriander and cumin&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/carrot-salad-coriander-cumin-5390.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;coriander&#60;/a&#62; sprigs&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Wash and dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cherry tomatoes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cut &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;into quarters.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Coarsely&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the coriander&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;seeds.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Mix&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62; grape&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;seed oil,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;walnut oil&#60;/span&#62;, vinegar and &#60;span class=&#34;hps&#34; &#62;coriander seeds&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Salt and pepper.&#60;/span&#62;&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Add the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;tomato quarters&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in&#60;/span&#62; a &#60;span class=&#34;hps&#34; &#62;bowl and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;drizzle&#60;/span&#62;&#60;em&#62; &#60;span class=&#34;hps&#34; &#62;vinaigrette&#60;/span&#62;&#60;/em&#62;. &#60;span class=&#34;hps&#34; &#62;Mix well.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Garnish with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cilantro sprigs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;before serving.&#60;/span&#62;&#60;/p&#62;    &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;iframe...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/green-bean-salad-coriander-4606.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/green-bean-salad-coriander-4606.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/green-bean-salad-coriander-4606.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Spicy zucchini soup]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/vegetables/spicy-zucchini-soup-3632.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 10 Sep 2015 01:00:34 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Starters]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[With our recipe, prepare a spicy zucchini soup in 10 minutes. An excellent starter.
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Peel and wash&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;3&#60;a title=&#34;Ham and zucchini salad&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/ham-zucchini-salad-5031.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; zucchini&#60;/a&#62;&#60;/span&#62;,&#160;dice&#60;span class=&#34;hps&#34; &#62;&#160;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;liter of water.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Stir in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#189;&#60;/span&#62;&#160;teaspoon &#60;span class=&#34;hps&#34; &#62;paprika &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;4 &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tablespoons sour &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;cream.&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Combine&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and enjoy.&#60;/span&#62;&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Shutterstock&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/spicy-zucchini-soup-3632.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/spicy-zucchini-soup-3632.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Shrimp tartare]]></title>
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		<pubDate>Tue, 08 Sep 2015 01:00:17 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Fish]]></category>
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		<description><![CDATA[You can enjoy this dish as a main course or as a starter. This tasty recipe with shrimp tartare is a true delight.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Peel &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Start your meal with a nice shrimp salad&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/start-meal-nice-shrimp-salad-2879.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;shrimps &#60;/a&#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;roughly with a knife. Chop also&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;surimi sticks&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Wash&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dill.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Squeeze the lemon&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Set aside.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; In &#60;span class=&#34;hps&#34; &#62;a bowl, combine &#60;/span&#62;&#60;a title=&#34;For dessert, choose a berry and almond yogurt&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/dairy/dessert-choose&#8230;-almond-yogurt-3579.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;yogurt&#60;/span&#62;&#60;/a&#62;, mustard, &#60;span class=&#34;hps&#34; &#62;whiskey,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lemon juice and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pink peppercorns&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add salt and pepper&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and mix&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;incorporating&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;shrimp,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;surimi&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and dill.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Place in each plate &#60;span class=&#34;hps&#34; &#62;the mixture into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pastry rings&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Before serving,&#60;/span&#62; carefully remove &#60;span class=&#34;hps&#34; &#62;the circles and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;paprika&#60;/span&#62;.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;iframe src=&#34;https://www.facebook.com/plugins/likebox.php?href=https%3A%2F%2Fwww.facebook.com%2Fviepratiquegourmand&#38;width=650&#38;height=290&#38;colorscheme=light&#38;show_faces=true&#38;header=true&#38;stream=false&#38;show_border=true&#38;appId=&#34; scrolling=&#34;no&#34; frameborder=&#34;0&#34; style=&#34;border:none; overflow:hidden; width:650px; height:290px;&#34; allowTransparency=&#34;true&#34;&#62;&#60;/iframe&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/shrimp-tartare-3471.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/shrimp-tartare-3471.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Duck leg with Pinot Noir]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/duck-leg-pinot-noir-268.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Mon, 07 Sep 2015 01:00:14 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Menu de site]]></category>
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		<description><![CDATA[Cook your duck with Pinot Noir, a wine from Alsace. A superb dish with a wine sauce that will delight everyone!
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#160;&#60;/strong&#62;Peel &#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Turbot with Riesling wine sauce &#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/turbot-riesling-wine-sauce-262.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;shallots&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Slice&#160;shallots&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mushrooms.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#160;&#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;butter and oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a pot.&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Saut&#233;ed &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;shallots,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;without browning&#60;/span&#62;, then&#160;cook &#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Roast duck with citrus sauce&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/roast-duck-citrus-sauce-3325.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;duck&#60;/a&#62; legs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on each side.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#160;&#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;flour&#60;/span&#62;, salt and pepper, add&#160;&#60;span class=&#34;hps&#34; &#62;bacon&#60;/span&#62;, mushrooms, &#60;span class=&#34;hps&#34; &#62;pour the wine&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;40 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#160;&#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Serve hot&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;steamed potatoes.&#60;/span&#62;&#60;/p&#62; &#60;div id=&#34;gt-edit&#34;&#62;&#60;/div&#62; &#60;div id=&#34;gt-res-tools&#34;&#62;&#160;hoto credit: Sucr&#233; Sal&#233;&#60;/div&#62;    &#60;iframe src=&#34;https://www.facebook.com/plugins/likebox.php?href=https%3A%2F%2Fwww.facebook.com%2Fviepratiquegourmand&#38;amp;width=650&#38;amp;height=290&#38;amp;colorscheme=light&#38;amp;show_faces=true&#38;amp;header=true&#38;amp;stream=false&#38;amp;show_border=true&#38;amp;appId=&#34; scrolling=&#34;no&#34; frameborder=&#34;0&#34; style=&#34;border:none; overflow:hidden; width:650px; height:290px;&#34; allowTransparency=&#34;true&#34;&#62;&#60;/iframe&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-leg-pinot-noir-268.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-leg-pinot-noir-268.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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