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	<title>leannes.cooking &#187; bacon</title>
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	<description>Fabulous Recipes</description>
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		<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>
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		<title>Roasted Figs with Bacon &amp; Blue Cheese</title>
		<link>/?p=2265</link>
		<comments>/?p=2265#comments</comments>
		<pubDate>Fri, 29 Apr 2016 03:00:39 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[balsamic]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[blue cheese]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[party nibbles]]></category>
		<category><![CDATA[roasted fresh figs]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2265</guid>
		<description><![CDATA[Fresh figs are plentiful in autumn, so use them to make this delicious party snack, starter or even serve after a meal instead of dessert or a cheese board and this recipe is very simple to make! If serving as a starter, serve with some green salad drizzled with the juice left in the pan after cooking &#8211; &#8230; <a href="/?p=2265" class="more-link">Continue reading <span class="screen-reader-text">Roasted Figs with Bacon &#038; Blue Cheese</span></a>]]></description>
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		<title>Mediterranean Meatloaves</title>
		<link>/?p=1493</link>
		<comments>/?p=1493#comments</comments>
		<pubDate>Wed, 16 Sep 2015 02:40:24 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[brie]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[ground beef mince]]></category>
		<category><![CDATA[meatballs]]></category>
		<category><![CDATA[meatloaves]]></category>
		<category><![CDATA[Mediterranean recipes]]></category>
		<category><![CDATA[mozzarellal]]></category>
		<category><![CDATA[North African spices]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[ras-el-hanout]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1493</guid>
		<description><![CDATA[These individual meatloaves are quick and easy to make, look impressive, taste even better and are perfect served with my recipe for Crushed New Potatoes. I used brie for the stuffing simply because I had it in the fridge, but use mozzarella (fresh or firm) if you prefer. The streaky bacon rashers I used were long, &#8230; <a href="/?p=1493" class="more-link">Continue reading <span class="screen-reader-text">Mediterranean Meatloaves</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1493</wfw:commentRss>
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		<title>&#8220;The Works&#8221; (Pearl Couscous) Risotto</title>
		<link>/?p=906</link>
		<comments>/?p=906#comments</comments>
		<pubDate>Mon, 20 Jul 2015 05:36:23 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Grains]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[anardana]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[beetroot]]></category>
		<category><![CDATA[broad beans]]></category>
		<category><![CDATA[cauliflower]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[ground pomegranate seeds]]></category>
		<category><![CDATA[pearl couscous]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=906</guid>
		<description><![CDATA[I&#8217;ve called this &#8220;The Works&#8221; Risotto, because I literally looked in the fridge/freezer and the cupboard and used what was available &#8211; ingredients that I thought would work well together. Risotto&#8217;s are fun to make because you can be inventive with your choice of ingredients. I used pearl couscous in the very first recipe I &#8230; <a href="/?p=906" class="more-link">Continue reading <span class="screen-reader-text">&#8220;The Works&#8221; (Pearl Couscous) Risotto</span></a>]]></description>
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		<title>Fennel, Bacon &amp; Chicken Pasta</title>
		<link>/?p=417</link>
		<comments>/?p=417#comments</comments>
		<pubDate>Sat, 23 May 2015 02:30:22 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[Tortiglioni]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=417</guid>
		<description><![CDATA[This pasta recipe uses coconut cream rather than &#8220;dairy&#8221; cream and apart from being a healthier alternative, it works really well, but of course you can use cream if you prefer. I have used dry Tortiglioni, but any pasta of your choice will work just as well, whether dry or fresh &#8211; just follow the &#8230; <a href="/?p=417" class="more-link">Continue reading <span class="screen-reader-text">Fennel, Bacon &#038; Chicken Pasta</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Crustless Bacon &amp; Mushroom Quiche</title>
		<link>/?p=375</link>
		<comments>/?p=375#comments</comments>
		<pubDate>Tue, 12 May 2015 04:15:11 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Pies & Quiches]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[edam]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[light meals]]></category>
		<category><![CDATA[lunch dishes]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[parmesan]]></category>
		<category><![CDATA[pies]]></category>
		<category><![CDATA[quiche]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=375</guid>
		<description><![CDATA[This is the perfect light meal or lunch dish and is quick and easy to make.  The combination of bacon, celery, mushrooms and olives works well, but these ingredients can be substituted for whatever takes your fancy.  For a vegetarian option leave out the bacon and add more celery and/or mushrooms.  I&#8217;ve used basil but &#8230; <a href="/?p=375" class="more-link">Continue reading <span class="screen-reader-text">Crustless Bacon &#038; Mushroom Quiche</span></a>]]></description>
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