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	<description>Gourmand Asia: Food &#38; Recipes - Be a Chef and Enjoy Cooking</description>
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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>
		<comments>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#respond</comments>
		<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>
		<guid isPermaLink="true">https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html</guid>
		<description><![CDATA[<p>Looking for a new fancy fish? We suggest you this turbot recipe with Riesling sauce. A real treat!</p>
<p>The post <a href="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">Turbot with Riesling wine sauce</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
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								<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;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Turbot with Riesling wine sauce&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
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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[<p>You can enjoy this dish as a main course or as a starter. This tasty recipe with shrimp tartare is a true delight.</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/fish/shrimp-tartare-3471.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Shrimp tartare</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
]]></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;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/shrimp-tartare-3471.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Shrimp tartare&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
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		<title><![CDATA[Fruits in disguise and chocolate truffles]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/sweets/fruits-disguise-chocolate-truffles-192.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/sweets/fruits-disguise-chocolate-truffles-192.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Fri, 21 Aug 2015 01:30:46 +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/fruits-disguise-chocolate-truffles-192.html</guid>
		<description><![CDATA[<p>Today, we are introducing THE banquet dessert recipe: fruits in disguise with chocolate truffles. You will definitely impress your guests!</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/sweets/fruits-disguise-chocolate-truffles-192.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Fruits in disguise and chocolate truffles</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
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								<content:encoded><![CDATA[ &#60;p&#62;For the chocolate truffles :&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Chop the dark&#60;a title=&#34;For the holiday season: chocolate and candied chestnuts b&#251;che de No&#235;l&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/holiday-season&#8230;-buche-de-noel-1987.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; chocolate &#60;/a&#62;in a pan.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Pour milk and let it melt with the chocolate over low heat, stir constantly with a spatula.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Combine with butter.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Remove from the flame, add an egg yolk. Mix well and pour the cream over the mixture , while stirring.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Add the icing sugar at the end. Whisk vigorously.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Pour the mixture in a shallow bowl and refrigerate for 2 hours. Once the batter is set and cold, scoop small chocolate balls and roll it in cocoa powder. Store them in the fridge in &#60;a title=&#34;Enjoy homemade chocolate rochers&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/enjoy-homemade&#8230;colate-rochers-4009.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;truffle paper cups&#60;/a&#62;.&#60;/p&#62;  &#60;p&#62;For fruits in disguise :&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Mix the icing sugar with almond powder, vanilla sugar, egg white and orange flower water, until the batter has a thick consistency.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Roll it into a ball and cover it with plastic wrap. Place in the fridge for 2 hours.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Cut the dried plums and dates lengthwise. Remove the cores. Stuff half of them and the dates with almond paste. Slide a small cylinder of almond paste between the two walnut kernels, use the halves of the walnut kernels.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Wash and remove cores from the&#60;em&#62; mirabelle&#60;/em&#62; plums. Rinse the grapes. Slide a &#60;em&#62;mirabelle&#60;/em&#62; plum in the remaining dried plumes. Place the rest of walnuts on the grapes. Arrange the fruits in disguise on a cooking grid.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Make a caramel by heating in a saucepan granulated sugar and half a glass of water. Cook...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/fruits-disguise-chocolate-truffles-192.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;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/fruits-disguise-chocolate-truffles-192.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Fruits in disguise and chocolate truffles&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
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		<title><![CDATA[Honey glazed chicken, tomatoes and almonds]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/honey-glazed-chicken-tomatoes-almonds-9840.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/poultry/honey-glazed-chicken-tomatoes-almonds-9840.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Tue, 04 Aug 2015 08:48:48 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[<p>A quick and easy recipe to achieve this delicious honey chicken with tomatoes and almonds. You'll love it!</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/poultry/honey-glazed-chicken-tomatoes-almonds-9840.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Honey glazed chicken, tomatoes and almonds</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
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								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/chicken-cassoulet-14361.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; chicken &#60;/a&#62;breasts&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into pieces.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash, dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the tomatoes into quarters&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Peel and slice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the onions.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Rinse&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;sprigs of chervil&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Heat the 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 put&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/pork-skewers-with-red-onions-10384.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;onions&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until golden&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;then add the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chicken pieces and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;let brown&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Pour in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the honey&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and mix well&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to coat&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;meat.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add the tomatoes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/raspberry-tart-almonds-8482.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;almonds&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and pour the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;vegetable broth.&#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&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;20 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.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Divide&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the chicken&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on plates&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;garnish with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chervil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and serve immediately.&#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;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/honey-glazed-chicken-tomatoes-almonds-9840.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Honey glazed chicken, tomatoes and almonds&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
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		<title><![CDATA[Grilled peaches with pistachios]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fruits/grilled-peaches-with-pistachios-23086.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 17 Jul 2015 09:28:23 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Fruits]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/fruits/grilled-peaches-with-pistachios-23086.html</guid>
		<description><![CDATA[<p>Discover our tasty and easy recipe to make grilled peaches with pistachios. It makes a nice dessert.</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/fruits/grilled-peaches-with-pistachios-23086.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Grilled peaches with pistachios</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
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								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#160;&#60;/strong&#62;Prepare the barbecue.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#160;&#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Wash and dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/peach-almond-mini-pizzas-7397.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;peaches&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in half and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pit&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Thread&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;peach halves&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on wooden&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;spikes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Squeeze the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lime juice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and sprinkle&#60;/span&#62; over &#60;span class=&#34;hps&#34; &#62;the skewers.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Drizzle honey&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Grill the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;skewers&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;for &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;5 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on each side.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;crushed pistachios&#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&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;warm with a&#60;/span&#62; scoop of &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/pistachio-financiers-7401.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;pistachio&#60;/a&#62; ice cream.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/grilled-peaches-with-pistachios-23086.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Grilled peaches with pistachios&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/grilled-peaches-with-pistachios-23086.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/grilled-peaches-with-pistachios-23086.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Linzer tart]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/sweets/linzer-tart-198.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 17 Jul 2015 06:55:14 +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/linzer-tart-198.html</guid>
		<description><![CDATA[<p>Try this Linz tart from Alsace region. Be sure to follow our recipe for this traditional dessert.</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/sweets/linzer-tart-198.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Linzer tart</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
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								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;In a bowl&#60;/span&#62;, mix &#60;span class=&#34;hps&#34; &#62;the granulated sugar&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;vanilla sugar,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;almond powder, &#60;/span&#62;flour, &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/foie-gras-cocoa-creme-brulee-4408.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;cocoa&#60;/a&#62;, &#60;span class=&#34;hps&#34; &#62;cinnamon and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;clove.&#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;Beat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the whole egg&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a bowl&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with a fork.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut butter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into pieces.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Stir&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/ile-flottante-2-5351.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;egg&#60;/a&#62;,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;butter and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;kirsch&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bowl.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Work&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;everything well&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a smooth&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dough. &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;Form a ball&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Let stand&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;for 1 hour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the fridge.&#60;/span&#62;&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;6-180&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#176;C.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Line a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;tart pan&#60;/span&#62; with &#60;span class=&#34;hps&#34; &#62;parchment paper&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Roll out &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;the dough and transfer in the tart pan. C&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;ut the remaining dough &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;into thin&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;strips.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Brush with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;egg yolk&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Spread...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/linzer-tart-198.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;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/linzer-tart-198.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Linzer tart&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/linzer-tart-198.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/linzer-tart-198.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Orange flower water crème brûlée]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/sweets/orange-flower-water-creme-brulee-9744.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 16 Jul 2015 06:43:23 +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/orange-flower-water-creme-brulee-9744.html</guid>
		<description><![CDATA[<p>Here is the recipe of a traditional dessert featuring almond and orange flavours. </p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/sweets/orange-flower-water-creme-brulee-9744.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Orange flower water crème brûlée</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
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								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Pour the milk&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cream in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a saucepan.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/swiss-roll-with-orange-jelly-2940.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;orange&#60;/a&#62; flower &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;water and bring to&#60;/span&#62; a &#60;span class=&#34;hps&#34; &#62;boil.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Remove from heat&#60;/span&#62;, add &#60;span class=&#34;hps&#34; &#62;the almond powder&#60;/span&#62;, cover and &#60;span class=&#34;hps&#34; &#62;let infused for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;20 minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Whisk the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;yolks and sugar&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mixture whitens&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Pour the mixture&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/fish-almond-crumble-2-17137.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;almonds&#60;/a&#62;&#60;/span&#62;, stirring &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;filter it&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;through&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a chinois or&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;fine sieve.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Skim&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to remove any&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;foam.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;3/4&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;-&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;100&#176;C.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Divide the cream between&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the ramekins&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and place &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;baking dish.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Pour hot&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;water in the pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;halfway up&#60;/span&#62; to &#60;span class=&#34;hps&#34; &#62;the ramekins&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1 hour 15 minutes&#60;/span&#62;.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Remove&#60;/span&#62;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/orange-flower-water-creme-brulee-9744.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;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/orange-flower-water-creme-brulee-9744.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Orange flower water cr&#232;me br&#251;l&#233;e&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
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		<title><![CDATA[Tart with beer and sugar]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/sweets/tart-with-beer-and-sugar-202.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/sweets/tart-with-beer-and-sugar-202.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Thu, 16 Jul 2015 02:20:54 +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/tart-with-beer-and-sugar-202.html</guid>
		<description><![CDATA[<p>Gourmand Asia suggests you a tart recipe with beer and sugar. An original and delicious dessert.</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/sweets/tart-with-beer-and-sugar-202.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Tart with beer and sugar</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Prepare&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the dough:&#60;/span&#62; P&#60;span class=&#34;hps&#34; &#62;our the flour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a bowl.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Make&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a well in center, and pour &#60;/span&#62;the &#60;span class=&#34;hps&#34; &#62;sugar,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/spanish/tortilla-16492.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;beaten egg&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and the softened&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;butter in pieces&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Knead&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;well&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Form &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;a ball&#60;/span&#62; &#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;&#60;span class=&#34;hps&#34; &#62;Roll out the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pastry and transfer in a buttered &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/summer-vegetable-tart-17261.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;tart&#60;/a&#62; pan&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the 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;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Prepare&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the filling:&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Sprinkle&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;brown sugar&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the tart shell.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Break the eggs into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a bowl&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Beat them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with a whisk&#60;/span&#62; and add &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/poached-pears-beer-almonds-204.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;beer&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Stir in the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;melted butter.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Beat again&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Pour the mixture&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on the tart &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;shell.&#60;/span&#62; &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/tart-with-beer-and-sugar-202.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;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/tart-with-beer-and-sugar-202.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Tart with beer and sugar&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
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		<title><![CDATA[Red currant and coconut mousse cake]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/sweets/red-currant-coconut-mousse-cake-392.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 15 Jul 2015 05:30:21 +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/red-currant-coconut-mousse-cake-392.html</guid>
		<description><![CDATA[<p>For a birthday meal, here's a cake recipe with red berries and coconut mousse.</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/sweets/red-currant-coconut-mousse-cake-392.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Red currant and coconut mousse cake</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62;  The &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/salted-caramel-macarons-11039.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;macaron&#60;/a&#62; biscuit: Mix and sift the almond powder mixed with icing sugar. Beat the egg whites, adding gradually the granulated sugar and vanilla sugar, then the food coloring. Continue to beat until a nice firm meringue, smooth and shiny. Then fold in the almond powder / icing sugar and stir until the mixture forms a smooth and glossy ribbon. Preheat the oven to 150&#176;C (th. 5). Buttered 2 square moulds of 20 cm and place on baking sheets lined with parchment paper. Using a pastry bag, pipe each one and smooth the batter with a spatula. Let dry for 30 minutes at room temperature. &#60;span title=&#34;Enfournez alors pour 20 &#224; 25 minutes.&#60;/p&#62; &#60;p&#62;&#34;&#62;Then bake for 20 to 25 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; For the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/panna-cotta-with-red-currant-coulis-1314.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;red currant&#60;/a&#62; cream: Wash and loosen the red currants. Blend and then pass through a sieve to remove seeds. Pour the coulis into a saucepan and add the sugar and eggs. Place over low heat and, stirring constantly until thickens. Remove from heat and let cool before adding the butter in pieces. Wrap in cling film &#60;span title=&#34;Filmez et r&#233;servez au frais.&#60;/p&#62; &#60;p&#62;&#34;&#62;and refrigerate.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; The &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/snacks/coconut-cookies-4282.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;coconut&#60;/a&#62; mousse: Soak for 10 minutes the gelatin leaves in cold water. Heat the coconut cream with the sugar and grated coconut. Add the gelatin and allow to melt and then cool. Beat the cream into a chantilly. &#60;span title=&#34;Incorporez-la d&#233;licatement &#224; la cr&#232;me de coco et laissez prendre au frais au moins 2 heures.&#60;/p&#62; &#60;p&#62;&#34;&#62;Stir gently into the coconut cream and let cool to take in the fridge for at least 2 hours.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Assemble: Unmould carefully one of the...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/red-currant-coconut-mousse-cake-392.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;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/red-currant-coconut-mousse-cake-392.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Red currant and coconut mousse cake&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
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		<title><![CDATA[Pears Belle Hélène]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fruits/pears-belle-helene-2-3761.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/fruits/pears-belle-helene-2-3761.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 08 Jul 2015 23:22:01 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Fruits]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/fruits/pears-belle-helene-2-3761.html</guid>
		<description><![CDATA[<p>Traditional dessert lovers will be delighted by this Pears Belle Hélène recipe. A real treat!</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/fruits/pears-belle-helene-2-3761.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Pears Belle Hélène</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
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								<content:encoded><![CDATA[ &#60;div&#62; &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Drain the&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/poached-pears-beer-almonds-204.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; pears&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in half.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Bring&#60;/span&#62; the pear syrup &#60;span class=&#34;hps&#34; &#62;to a boil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a small saucepan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and add the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;kirsch&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;off the heat.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Quickly dip&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/chocolate-tiramisu-1333.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;ladyfingers&#60;/a&#62; in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the syrup and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;arrange them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the bottom of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;four transparent&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;glasses.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Place the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pear halves&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on top and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;refrigerate&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Filter the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;syrup&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and set aside &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;10 cl&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Cut &#60;span class=&#34;hps&#34; &#62;the chocolate into pieces&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; leave to &#60;span class=&#34;hps&#34; &#62;melt &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;over low heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the syrup&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Place a &#60;span class=&#34;hps&#34; &#62;vanilla ice cream&#60;/span&#62; scoop &#60;span class=&#34;hps&#34; &#62;and pour the&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/mascarpone-chocolate-cake-16868.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; chocolate &#60;/a&#62;sauce &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;over&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Serve immediately.&#60;/span&#62;&#60;/p&#62; &#60;div id=&#34;gt-res-content&#34; class=&#34;almost_half_cell&#34;&#62; &#60;div dir=&#34;ltr&#34;&#62;&#60;strong&#62;&#60;span class=&#34;hps&#34; &#62;Our&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;baking tip:&#60;/span&#62;&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;If&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;you...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/pears-belle-helene-2-3761.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;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/pears-belle-helene-2-3761.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Pears Belle H&#233;l&#232;ne&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
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