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	<description>Gourmand Asia: Food &#38; Recipes - Be a Chef and Enjoy Cooking</description>
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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>
		<comments>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#respond</comments>
		<pubDate>Fri, 18 Sep 2015 01:00:40 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Handy tricks]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Sauces]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-mayonnaise-477.html</guid>
		<description><![CDATA[<p>Want to make a homemade mayonnaise to accompany your dishes? Follow our step by step technique to make this classic condiment.</p>
<p>The post <a href="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">Homemade mayonnaise</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;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;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-mayonnaise-477.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Homemade mayonnaise&#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[Tarator sauce]]></title>
		<link>https://www.gourmandasia.com/tips-and-coaching/handy-tricks/tarator-sauce-473.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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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>
		<category><![CDATA[Sauces]]></category>
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		<description><![CDATA[<p>Tarator sauce is perfect to complement a wide variety of dishes. We explain you step by step how to make the tarator sauce.</p>
<p>The post <a href="https://www.gourmandasia.com/tips-and-coaching/handy-tricks/tarator-sauce-473.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Tarator 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>
]]></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;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/tarator-sauce-473.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Tarator 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>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/fish/shrimp-tartare-3471.html</guid>
		<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[Grilled chicken wings]]></title>
		<link>https://www.gourmandasia.com/cuisine/american/grilled-chicken-wings-2595.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 30 Aug 2015 01:00:04 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[American]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[<p>There are hundred ways to cook chicken wings. Here is a great sweet and sour recipe, with honey, ketchup, soy sauce, lemon and mustard.</p>
<p>The post <a href="https://www.gourmandasia.com/cuisine/american/grilled-chicken-wings-2595.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Grilled chicken wings</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; Make the marinade, mix vigorously honey, lemon juice, soy sauce, mustard, ketchup, crushed garlic and oil. The mixture has to be smooth.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Discard &#60;a title=&#34;Cook a delicious chicken teriyaki &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/cook-delicious&#8230;icken-teriyaki-1671.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;wing tips and separate the wings into two pieces at the joints. Place them in a dish and baste with marinade to coat them. Cover with plastic wrap and store in the fridge for 2 hours. Preheat oven to th.&#8201;6/7&#8201;&#8211;&#8201;200&#8201;&#176;C.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Place them on a baking sheet. Roast for 45 minutes, turn them over and baste 3 or 4 times with the reserved marinade. Let cook until they are golden brown.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. &#60;/strong&#62;Serve immediately with a corn salad, with radish&#160;and&#160;chives. Eat them with your fingers for more fun&#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;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;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/cuisine/american/grilled-chicken-wings-2595.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Grilled chicken wings&#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[Lychee elixir of love]]></title>
		<link>https://www.gourmandasia.com/diaporama-accueil/lychee-elixir-love-3298.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 29 Aug 2015 01:00:02 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[Fruits]]></category>
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		<description><![CDATA[<p>Lychee season is in December. For Christmas, why not prepare this delicious cocktail to complement your aperitive bites?</p>
<p>The post <a href="https://www.gourmandasia.com/diaporama-accueil/lychee-elixir-love-3298.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Lychee elixir of love</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; Squeeze the lemon. In a bowl pour the juice from the canned &#60;a title=&#34;Saint-Pierre fish tartare with lime in lychees&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/saint-pierre-f&#8230;e-lime-lychees-3297.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34; rel=&#34;noopener&#34;&#62;lychee&#60;/a&#62;,&#160; lychee liqueur, lemon juice and champagne. Stir gently.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Peel the fresh lychees, but leve half skin for dressing. Put one lychee per glass and pour evenly the beverage.&#60;/p&#62; &#60;p&#62;If you wish, you can garnish the cocktail with&#160; cheese balls skewers rolled in crushed hazelnuts.&#60;/p&#62;  &#60;p&#62;&#60;em style=&#34;color: #333333;&#34;&#62;Alcohol has to remain a pleasure, drink with moderation.&#60;/em&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#160;&#60;/em&#62;&#60;/p&#62; &#60;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/diaporama-accueil/lychee-elixir-love-3298.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Lychee elixir of love&#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[Ham and zucchini salad]]></title>
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		<pubDate>Tue, 25 Aug 2015 01:00:46 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Meat]]></category>
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		<category><![CDATA[Salads]]></category>
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		<description><![CDATA[<p>For a light and quick lunch, make this easy ham and zucchini salad.</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/meat/ham-zucchini-salad-5031.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Ham and zucchini salad</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;Wash and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cut &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Curry and shrimp risotto, give an Asian twist to this Italian classic&#34; href=&#34;https://www.gourmandasia.com/cuisine/asian/curry-shrimp-r&#8230;talian-classic-4535.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;celery &#60;/a&#62;stalks,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;keeping&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the leaves.&#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 zucchini&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into slices.&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Steam&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;celery&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and zucchini&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;15 minutes&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Roll&#160;&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;slices of&#60;a title=&#34;Ham and b&#233;chamel cr&#234;pes&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/ham-bechamel-crepes-4899.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; ham &#60;/a&#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cut into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sections.&#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;the chives.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Whisk &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;the olive oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lemon juice.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Salt and pepper.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Pour &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cooled vegetables&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a bowl,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;drizzle with&#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;and mix gently.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add ham&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;rolls.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chives&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and fresh ground pepper&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Serve chilled&#60;/span&#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;p&#62;The post &#60;a 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;&#62;Ham and zucchini salad&#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>
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		<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>
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		<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[Lemon granita]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fruits/lime-granita-4434.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 24 Jul 2015 02:00:35 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Fruits]]></category>
		<category><![CDATA[Menu de site]]></category>
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		<description><![CDATA[<p>For a fruity dessert, take a look at our lemon granita recipe. Easy and refreshing to make.</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/fruits/lime-granita-4434.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Lemon granita</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; Pour 20&#8201;cl water and sugar in a pan. Stir until sugar is dissolved and bring to a boil for 3 minutes. Remove from the heat and let cool.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62;&#160;Whisk in the&#60;a title=&#34;Lime granita&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/lime-granita-2-4563.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; lime &#60;/a&#62;juice and combine. Pour in an ice tray and place in the freezer for 3 hours. Remove from the freezer every 30 minutes and scrape with a fork to break up the ice.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62;&#160;Wash the&#60;a title=&#34;Refreshing strawberry lemonade drink&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/refreshing-str&#8230;lemonade-drink-304.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; lemon&#60;/a&#62; under hot water and cut into quarters. Divide granita into 4 glass dessert cups, ganrish with&#160;lemon wedges and serve immediately.&#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;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;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/lime-granita-4434.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Lemon granita&#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[Roast duck with citrus sauce]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/roast-duck-citrus-sauce-3325.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 21 Jul 2015 06:36:25 +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[<p>Duck is a meat that goes well with sweet and sour taste. Here, we are complementing it with citrus for a gourmet terroir recipe.</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/meat/roast-duck-citrus-sauce-3325.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Roast duck with citrus 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.&#60;/strong&#62;&#160;&#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;6-180&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#176;C.&#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;Heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oil in a large&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pot, add the sliced onion and sear 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; duck &#60;/a&#62;&#60;/span&#62;until the skin is golden brown, flip and sear the other sides. Salt and pepper. Put aside the cooking juice.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Remove the duck from the pot and place it in a large oven baking dish. Place the bouquet garni (&#60;span class=&#34;st&#34; &#62;a bundle of aromatic herbs&#60;/span&#62;) and peppercorn inside the poultry and roast for 1 hour and 15 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; At the end of the cooking, cover the duck with an aluminum foil and let to rest.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Wash and cut the lemon and orange into wedges. Warm up the duck cooking juice and add the citrus wedges. Cook until golden.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Carve the duck and serve it with the citrus wedges. Strain the cooking juice and add salt and pepper to taste if necessary. Place the dressing in a sauce boat. Using a star cutting-mold, make some polenta stars for decoration.&#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/meat/roast-duck-citrus-sauce-3325.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Roast duck with citrus 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[Penne with caponata sauce]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/starch/penne-with-caponata-sauce-10246.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/starch/penne-with-caponata-sauce-10246.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Fri, 17 Jul 2015 22:10:57 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Starch]]></category>
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		<description><![CDATA[<p>Today, make penne with caponata sauce. Here is a pasta recipe that will change you from your usual spaghetti dish. </p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/starch/penne-with-caponata-sauce-10246.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Penne with caponata 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.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Wash the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/cod-tajine-lemon-confit-celery-8973.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;celery&#60;/a&#62;&#60;/span&#62;, zucchini and &#60;span class=&#34;hps&#34; &#62;eggplant and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cut into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;small pieces.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;4 tablespoons&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of olive&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oil in a pot &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and let&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sweat the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;vegetables&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;20 minutes on&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;low heat.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Meanwhile&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;cook the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/penne-pasta-carrots-thai-pepper-1286.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;pasta&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#34;al dente&#34;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in salted&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;boiling water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;as the time indicated&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on the package.&#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;Immerse&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the tomatoes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;for 1 minute in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a&#60;/span&#62; sauce&#60;span class=&#34;hps&#34; &#62;pan of boiling water&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;cool &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and peel&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; D&#60;span class=&#34;hps&#34; &#62;rain the pasta&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and pour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into the pot&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/stuffed-tomatoes-18004.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;tomatoes&#60;/a&#62;&#60;/span&#62;, green beans &#60;span class=&#34;hps&#34; &#62;and olives.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Drizzle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;olive oil&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;salt and pepper and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;reheat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat&#60;/span&#62; for &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/penne-with-caponata-sauce-10246.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/starch/penne-with-caponata-sauce-10246.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Penne with caponata 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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