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	<title>leannes.cooking &#187; cheese souffle</title>
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		<title>Beetroot &amp; Feta Soufflés</title>
		<link>/?p=1349</link>
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		<pubDate>Mon, 31 Aug 2015 22:35:05 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[beetroot feta soufflé]]></category>
		<category><![CDATA[cheese souffle]]></category>
		<category><![CDATA[french recipes]]></category>
		<category><![CDATA[healthy lunch dishes]]></category>
		<category><![CDATA[vegetarian main course]]></category>

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		<description><![CDATA[The combination of earthy, slightly sweet beetroot, with the feta, edam cheese and subtle spices in this soufflé recipe is delicious, not to mention that wonderful beetroot colour! Soufflés originated in the early 18th century in France and are made from separated beaten egg yolks and whites. They puff up during cooking but need to be served quickly &#8230; <a href="/?p=1349" class="more-link">Continue reading <span class="screen-reader-text">Beetroot &#038; Feta Soufflés</span></a>]]></description>
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