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	<title>leannes.cooking &#187; Marinades, Sauces &amp; Dressings</title>
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	<description>Fabulous Recipes</description>
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		<title>Corn &amp; Haloumi Mini Muffins with Avocado Dip</title>
		<link>/?p=2804</link>
		<comments>/?p=2804#comments</comments>
		<pubDate>Fri, 23 Oct 2020 01:25:48 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[avocado]]></category>
		<category><![CDATA[dips]]></category>
		<category><![CDATA[finger food]]></category>
		<category><![CDATA[haloumi]]></category>
		<category><![CDATA[mini muffins]]></category>
		<category><![CDATA[party nibbles]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[starters]]></category>
		<category><![CDATA[sweetcorn]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2804</guid>
		<description><![CDATA[A quick and easy crowd-pleaser everyone will enjoy. If you don&#8217;t have greek yoghurt, any natural unsweetened yoghurt will be fine and you can use lemon rather than lime if you prefer. If you&#8217;re not a coriander fan, then parcel (stalks chopped in the muffins), fresh parsley, oregano or whatever you have available will be &#8230; <a href="/?p=2804" class="more-link">Continue reading <span class="screen-reader-text">Corn &#038; Haloumi Mini Muffins with Avocado Dip</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2804</wfw:commentRss>
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		<title>Stuffed Balsamic Tarragon Chicken</title>
		<link>/?p=2557</link>
		<comments>/?p=2557#comments</comments>
		<pubDate>Wed, 31 Jan 2018 21:43:08 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[camembert]]></category>
		<category><![CDATA[marinade]]></category>
		<category><![CDATA[marinades]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[simple]]></category>
		<category><![CDATA[stuffed balsamic chicken]]></category>
		<category><![CDATA[tarragon]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2557</guid>
		<description><![CDATA[This dish is so simple and quick to prepare, so perfect for a family dinner or impressive enough to serve to guests. Try to use fresh tarragon if you can, and if you are shopping for a tarragon plant for your garden, always choose French tarragon as Russian tarragon is not as strongly aromatic and &#8230; <a href="/?p=2557" class="more-link">Continue reading <span class="screen-reader-text">Stuffed Balsamic Tarragon Chicken</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2557</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<item>
		<title>Bacon Wrapped Water Chestnuts</title>
		<link>/?p=2548</link>
		<comments>/?p=2548#comments</comments>
		<pubDate>Tue, 26 Dec 2017 05:21:52 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[appetizers]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[party nibbles]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[quick and simple]]></category>
		<category><![CDATA[water chestnuts]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2548</guid>
		<description><![CDATA[So easy to make and they taste amazing. A perfect party nibble, the smokey taste of the bacon combined with the sticky sweet flavour of the sauce teams up perfectly with crunchy water chestnuts. I&#8217;ve used homemade plum jam (which is sweet/sour), but ketchup or any other sweetish fruit sauce will do just as well. I &#8230; <a href="/?p=2548" class="more-link">Continue reading <span class="screen-reader-text">Bacon Wrapped Water Chestnuts</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2548</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Lemongrass Pork Kebabs with Corn</title>
		<link>/?p=2516</link>
		<comments>/?p=2516#comments</comments>
		<pubDate>Thu, 17 Aug 2017 05:57:03 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[barbecue dishes]]></category>
		<category><![CDATA[kebabs]]></category>
		<category><![CDATA[lemongrass]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[Thai marinade]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2516</guid>
		<description><![CDATA[This is a great summer barbecue recipe using fresh lemongrass that I have growing in the garden all year round. If you don&#8217;t have any lemongrass, just add some lemongrass paste to the marinade and use wooden or metal skewers. The pork can be marinated overnight or at least for a couple of hours, then &#8230; <a href="/?p=2516" class="more-link">Continue reading <span class="screen-reader-text">Lemongrass Pork Kebabs with Corn</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2516</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Slow-cooked Leg of Veal</title>
		<link>/?p=2478</link>
		<comments>/?p=2478#comments</comments>
		<pubDate>Thu, 09 Mar 2017 04:34:01 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Veal]]></category>
		<category><![CDATA[anchovies]]></category>
		<category><![CDATA[bay leaves]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[green peppercorns]]></category>
		<category><![CDATA[slow-cooked veal]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2478</guid>
		<description><![CDATA[Veal isn&#8217;t so common in New Zealand and I had bought this leg of veal frozen, so decided to serve it along with other barbecued meats, salads and vegetables for a large summer gathering. I had lots of hungry guests so didn&#8217;t manage to take a photo of it garnished or served pulled with the &#8230; <a href="/?p=2478" class="more-link">Continue reading <span class="screen-reader-text">Slow-cooked Leg of Veal</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2478</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Roasted Eggplant &amp; Fennel Salad</title>
		<link>/?p=2463</link>
		<comments>/?p=2463#comments</comments>
		<pubDate>Thu, 16 Feb 2017 22:17:36 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[aubergine]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[fennel bulbs]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[warm salad]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2463</guid>
		<description><![CDATA[Fennel has quite a delicate flavour which can easily be overpowered in cooking with stronger flavours, but this recipe really allows the flavour to come through and is great combined with eggplant which takes on the other flavours in the dish. I&#8217;m not a fan of pine nuts, so prefer to serve them separately (if &#8230; <a href="/?p=2463" class="more-link">Continue reading <span class="screen-reader-text">Roasted Eggplant &#038; Fennel Salad</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2463</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cuban Citrus Slow Roasted Pork</title>
		<link>/?p=2411</link>
		<comments>/?p=2411#comments</comments>
		<pubDate>Fri, 14 Oct 2016 07:24:12 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Cuban citrus marinade]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[slow-roasted pork]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2411</guid>
		<description><![CDATA[This is a simple recipe but it needs to marinate for 12 to 24 hours, so best to prepare it the day before you want to serve it. I like to make double the amount of marinade needed (450 mls) so that I can use it again for chicken or fish as it stores well &#8230; <a href="/?p=2411" class="more-link">Continue reading <span class="screen-reader-text">Cuban Citrus Slow Roasted Pork</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2411</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Carrot &amp; Beetroot Salad with Wasabi Dressing</title>
		<link>/?p=2351</link>
		<comments>/?p=2351#comments</comments>
		<pubDate>Sun, 19 Jun 2016 06:11:09 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[carrot beetroot feta salad]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[wasabi dressing]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2351</guid>
		<description><![CDATA[Carrot, beetroot and feta go so well together and this is another variation for a delicious salad combining these ingredients. Scrub the beetroot well &#8211; there is no need to peel them, just slice off the top and bottom and any gnarly bits, then quarter or halve depending on the size of your beetroot and &#8230; <a href="/?p=2351" class="more-link">Continue reading <span class="screen-reader-text">Carrot &#038; Beetroot Salad with Wasabi Dressing</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2351</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grilled Pork &amp; Cauliflower with Apple &amp; Capsicum Puree</title>
		<link>/?p=2252</link>
		<comments>/?p=2252#comments</comments>
		<pubDate>Sat, 23 Apr 2016 00:04:00 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[apple capsicum puree]]></category>
		<category><![CDATA[apple cider vinegar]]></category>
		<category><![CDATA[cauliflower]]></category>
		<category><![CDATA[grilled pork steaks]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[tarragon]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2252</guid>
		<description><![CDATA[Pork and apple complement each other perfectly but can be a little bland, but not in this recipe with the addition of a few other ingredients this recipe takes pork and apple to the next level! If fresh tarragon is not available you can used dried flakes. Grilled Pork &#38; Cauliflower with Apple &#38; Capsicum Puree &#8230; <a href="/?p=2252" class="more-link">Continue reading <span class="screen-reader-text">Grilled Pork &#038; Cauliflower with Apple &#038; Capsicum Puree</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2252</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Seared Tuna Steaks with Prawn, Capers and Tarragon Hollandaise</title>
		<link>/?p=2233</link>
		<comments>/?p=2233#comments</comments>
		<pubDate>Fri, 15 Apr 2016 03:59:49 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[hollandaise sauce]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[tarragon]]></category>
		<category><![CDATA[tuna steaks]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2233</guid>
		<description><![CDATA[A very simple, yet restaurant quality meal that is sure to impress and can be whipped up in a flash! The sauce could be made with dried tarragon, but better to use fresh if you can. I&#8217;ve used individually wrapped frozen tuna steaks which I buy from a local fresh and frozen seafood distributor &#8211; they are &#8230; <a href="/?p=2233" class="more-link">Continue reading <span class="screen-reader-text">Seared Tuna Steaks with Prawn, Capers and Tarragon Hollandaise</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2233</wfw:commentRss>
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