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		<title><![CDATA[Roasted guinea fowl with périgueux sauce]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/roasted-guinea-fowl-perigueux-sauce-3229.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/poultry/roasted-guinea-fowl-perigueux-sauce-3229.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 16 Sep 2015 01:00:27 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[Try your hand at this recipe and prepare a gourmet dish, a roasted guinea fowl with périgueux sauce. Enjoy!]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Preheat the oven at 175&#176;C (th. 5/6). Tie the guinea fowl and brush it with olive oil. Place in a baking dish, add salt, pepper and a sprig of thyme. Sprinkle the poultry with thin strips of &#60;a title=&#34; Truffle risotto with bacon and poppy seed saltimboccas &#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/truffle-risotto-bacon-poppy-seed-saltimboccas-3330.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;truffle&#60;/a&#62;. Bake for 15 minutes. Baste with and return the guinea fowl and bake for 1hour&#160;20 minutes, repeat the process regularly.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Peel, wash and cut the carrot into very small cubes. Peel and chop the onions and 3 shallots. Chop the lard into fine strips. Fry the &#60;a title=&#34; Tajine with prunes, carrots, peas and onions &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/tajine-prunes-carrots-peas-onions-8507.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;, onions and shallots in butter. Add the lard and&#160;the&#60;em&#62; bouquet&#160;garni&#60;/em&#62;. Leave to cook for 3 to 4 minutes, sprinkle with flour and mix with a spatula. Pour the hot stock and stir. Incorporate 15 cl of Madeira and simmer for 25 minutes. Pass the sauce through a fine sieve and press with the back of a spoon.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. Peel and chop the remaining &#60;a title=&#34;Shallot fondue &#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/side-dishes/shallot-fondue-9519.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;. Toss the rest in butter with the bay leaf. Stir with the Madeira sauce. Leave to simmer over low heat without boiling for 20 minutes. Add the rest of the chopped truffles and the remaining Madeira. Serve the guinea fowl covered in the p&#233;rigueux sauce. Decorate with a small bunch of red currants to add colour and complement with &#60;span class=&#34;hps&#34; &#62;saut&#233;ed&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chanterelles&#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/poultry/roasted-guinea-fowl-perigueux-sauce-3229.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/roasted-guinea-fowl-perigueux-sauce-3229.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Italian salad]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/salads/italian-salad-1179.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 15 Sep 2015 01:00:31 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Italian]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[For a delicious starter and easy to make, here is our recipe of Italian salad. A great way to start your meal.
]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Wash&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the vegetables.&#60;/span&#62; Slice&#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Cream of cucumber with mint and soy &#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/cream-cucumber-mint-soy-8786.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; the&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cucumber&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into rounds &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; cut &#60;span class=&#34;hps&#34; &#62;cherry tomatoes in half&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Peel and slice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the onion.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel the garlic&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cloves&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in half.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash, dry&#60;/span&#62;,  &#60;span class=&#34;hps&#34; &#62;and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;basil.&#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&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;em&#62;baguette&#60;/em&#62; bread in half&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lengthwise&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and rub&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the bread&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;garlic cloves.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the bread into small&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cubes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and shave some &#60;a title=&#34;Make a creamy mushroom risotto with Parmesan cheese&#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/make-creamy-mu&#8230;armesan-cheese-3411.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;em&#62;parmesan&#60;/em&#62;&#60;/a&#62;&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Pour all ingredients in a salad bowl. Store in the fridge.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Just before serving&#60;/span&#62;, drizzle &#60;span class=&#34;hps&#34; &#62;with olive oil&#60;/span&#62;,&#60;a title=&#34;Strawberry salad, with thyme and balsamic vinegar &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-salad-thyme-balsamic-vinegar-3772.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; balsamic vinegar&#60;/a&#62;, salt, pepper &#60;span class=&#34;hps&#34; &#62;and mix gently.&#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-dish-type/salads/italian-salad-1179.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/salads/italian-salad-1179.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/salads/italian-salad-1179.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>
		<comments>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#respond</comments>
		<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>
		<category><![CDATA[Menu de site]]></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>
		<comments>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#respond</comments>
		<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>
		<category><![CDATA[Menu de site]]></category>
		<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[Vegetable crumble]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/vegetables/vegetable-crumble-2-3437.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 09 Sep 2015 01:00:46 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Side dishes]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[Cheap and delicious recipe, try this vegetable crumble dish.
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Peel and chop&#60;/span&#62; o&#60;span class=&#34;hps&#34; &#62;nion.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash, dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;a title=&#34;Stir-fried vegetables with an Asian twist&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/stir-fried-veg&#8230;es-asian-twist-1403.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;em&#62; zucchin&#60;/em&#62;i&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and eggplant.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel&#160;&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;carrots.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut&#160;all vegetables&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into small cubes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Heat oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; stir-&#60;span class=&#34;hps&#34; &#62;fry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;onions with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;diced vegetables&#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 cook for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;20 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;heat, stirring&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;occasionally&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Prepare &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;crumble&#60;/span&#62;: rub with your fingers the butter into the flour, &#60;em&#62;parmesan&#60;/em&#62; cheese, salt and pepper. Prehaeat oven at th.&#8201;6&#8201;&#8211;&#8201;180&#176;C.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Place &#60;span class=&#34;hps&#34; &#62;vegetables in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a baking dish&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;scatter the crumble on top&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;20 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;golden.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Serve immediately.&#60;/span&#62;&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our cooking tip:&#60;/strong&#62; you can &#60;span class=&#34;hps&#34; &#62;make&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;this dish&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with all kind of&#160;&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;vegetables, simply pre-cook them.&#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/vegetable-crumble-2-3437.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/vegetable-crumble-2-3437.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>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/shrimp-tartare-3471.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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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>
		<category><![CDATA[Menu de site]]></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>
		<comments>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#respond</comments>
		<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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