<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>leannes.cooking &#187; seafood dishes</title>
	<atom:link href="http:///?feed=rss2&#038;tag=seafood-dishes" rel="self" type="application/rss+xml" />
	<link></link>
	<description>Fabulous Recipes</description>
	<lastBuildDate>Wed, 03 Sep 2025 03:54:51 +0000</lastBuildDate>
	<language>en-GB</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=4.1</generator>
	<item>
		<title>Fish &amp; Ciliegine Roll Ups</title>
		<link>/?p=1154</link>
		<comments>/?p=1154#comments</comments>
		<pubDate>Sun, 16 Aug 2015 05:01:51 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[baby mozzarella]]></category>
		<category><![CDATA[Ciliegine]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[roll ups]]></category>
		<category><![CDATA[seafood dishes]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1154</guid>
		<description><![CDATA[Ciliegine are dinky, little, fresh mozzarella balls about the size of walnuts and make a perfect stuffing, paired with pickled ginger, in this simple, yet impressive fish dish. Ciliegine (pronounced chee-lee-ay-JEE’-nay)  are available in good supermarkets and speciality delicatessens and can be eaten cold or hot, and when heated, melt and become gooey and delicious. I have used &#8230; <a href="/?p=1154" class="more-link">Continue reading <span class="screen-reader-text">Fish &#038; Ciliegine Roll Ups</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1154</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fish &amp; Leek Confit</title>
		<link>/?p=489</link>
		<comments>/?p=489#comments</comments>
		<pubDate>Sat, 06 Jun 2015 04:51:04 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[fish leek confit]]></category>
		<category><![CDATA[french recipes]]></category>
		<category><![CDATA[seafood dishes]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=489</guid>
		<description><![CDATA[Confit is a French word, pronounced &#8220;con-fee&#8221;, and is a cooking term for when food is cooked at low temperatures for longer times, usually in oil and salted as part of the preservation process. Confit is one of the oldest ways to preserve food and is a specialty of southwestern France. In modern cooking, many dishes including &#8230; <a href="/?p=489" class="more-link">Continue reading <span class="screen-reader-text">Fish &#038; Leek Confit</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=489</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
