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	<title>leannes.cooking &#187; Asian</title>
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	<description>Fabulous Recipes</description>
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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>
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		<title>Baked Asian Scotch Eggs with Wasabi Mayo</title>
		<link>/?p=1197</link>
		<comments>/?p=1197#comments</comments>
		<pubDate>Tue, 18 Aug 2015 23:37:26 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[baked]]></category>
		<category><![CDATA[beef mince]]></category>
		<category><![CDATA[egg dishes]]></category>
		<category><![CDATA[finger food]]></category>
		<category><![CDATA[party nibbles]]></category>
		<category><![CDATA[Scotch eggs]]></category>
		<category><![CDATA[wasabi mayonnaise]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1197</guid>
		<description><![CDATA[There are many different explanations as to the origin of Scotch Eggs, but none of them seem to have anything to with Scotland, so the name could have originated because they were originally &#8220;scorched&#8221; over an open fire.  There is even a claim by the London Department store, Fortnum &#38; Mason, that they invented Scotch Eggs in &#8230; <a href="/?p=1197" class="more-link">Continue reading <span class="screen-reader-text">Baked Asian Scotch Eggs with Wasabi Mayo</span></a>]]></description>
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		<title>Thai Leek &amp; Kale Risotto</title>
		<link>/?p=355</link>
		<comments>/?p=355#comments</comments>
		<pubDate>Sun, 10 May 2015 20:30:42 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[kale]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[side dishes]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=355</guid>
		<description><![CDATA[I used brown rice for this risotto, but this does take a much longer time to cook than arborio rice and even when all the liquid has been absorbed it is still a little too al dente for my taste, so if you don&#8217;t fancy your rice with so much &#8220;crunch&#8221;, I would suggest you use arborio &#8230; <a href="/?p=355" class="more-link">Continue reading <span class="screen-reader-text">Thai Leek &#038; Kale Risotto</span></a>]]></description>
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		<title>Crockpot Pulled Satay Pork (with Pork Crackling)</title>
		<link>/?p=324</link>
		<comments>/?p=324#comments</comments>
		<pubDate>Sun, 03 May 2015 05:58:59 +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[Asian]]></category>
		<category><![CDATA[crackling]]></category>
		<category><![CDATA[crockpot dishes]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[marinades]]></category>
		<category><![CDATA[satay]]></category>
		<category><![CDATA[slow cooked pulled pork]]></category>

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		<description><![CDATA[This is a very healthy way of cooking pork apart from the crackling which is optional, and it makes no difference to the flavour of the dish if you choose to serve with crackling or not. We served the pork and crackling with our &#8220;Best Healthy Roast Potatoes&#8220;, which meant the crackling was cooked in the oven for the &#8230; <a href="/?p=324" class="more-link">Continue reading <span class="screen-reader-text">Crockpot Pulled Satay Pork (with Pork Crackling)</span></a>]]></description>
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