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	<title>leannes.cooking &#187; entrees</title>
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	<description>Fabulous Recipes</description>
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		<title>Celery Soup with a Kick</title>
		<link>/?p=2643</link>
		<comments>/?p=2643#comments</comments>
		<pubDate>Fri, 22 Jun 2018 05:15:46 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[celery soup]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy lunch dishes]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[soups]]></category>
		<category><![CDATA[starters]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2643</guid>
		<description><![CDATA[I often buy a whole or half head of celery when I only need one stalk for a recipe (eg. Fennel, Kohlrabi &#38; Carrot Puree, Ground Beef Stroganoff, Kohlrabi Mash, Smoked Fish &#38; Jerusalem Artichoke (Orzo) Risotto, “Jazzed Up” Toad in the Hole &#38; Crustless Bacon &#38; Mushroom Quiche), so this is a great way to use up the rest and &#8230; <a href="/?p=2643" class="more-link">Continue reading <span class="screen-reader-text">Celery Soup with a Kick</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2643</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Bite Sized Burger Balls</title>
		<link>/?p=2425</link>
		<comments>/?p=2425#comments</comments>
		<pubDate>Fri, 11 Nov 2016 05:49:13 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[beef mince]]></category>
		<category><![CDATA[blue cheese]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[gherkins]]></category>
		<category><![CDATA[party nibbles]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[ras-el-hanout]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2425</guid>
		<description><![CDATA[A very simple crowd-pleaser that can be made in advance and re-heated or frozen for a later date. I have used blue cheese as I like the sharpness of the flavour with the gherkins, but mozzarella would also work really well. I like to make my own breadcrumbs from bread which is a couple of &#8230; <a href="/?p=2425" class="more-link">Continue reading <span class="screen-reader-text">Bite Sized Burger Balls</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2425</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<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>
		<wfw:commentRss>/?feed=rss2&#038;p=2265</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<title>Cheesy Stuffed Mushrooms</title>
		<link>/?p=1684</link>
		<comments>/?p=1684#comments</comments>
		<pubDate>Fri, 16 Oct 2015 03:24:49 +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[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[cheese mushroom stuffing]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[parmesan]]></category>
		<category><![CDATA[pesto]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[stuffed mushrooms]]></category>
		<category><![CDATA[vegetarian main course]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1684</guid>
		<description><![CDATA[This recipe is so easy, yet impressive enough to serve as a dinner party entree or even a vegetarian main course. I have used &#8220;shop bought&#8221; pesto which negates having to use salt, as combined with the other cheeses makes this dish salty enough for my palate, but you may need to add salt if &#8230; <a href="/?p=1684" class="more-link">Continue reading <span class="screen-reader-text">Cheesy Stuffed Mushrooms</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Grilled Salmon with Shallot Butter Sauce</title>
		<link>/?p=1619</link>
		<comments>/?p=1619#comments</comments>
		<pubDate>Tue, 06 Oct 2015 03:41:49 +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[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[grilled salmon]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[shallot butter sauce]]></category>
		<category><![CDATA[shallots]]></category>
		<category><![CDATA[vegetarian main course]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1619</guid>
		<description><![CDATA[Like garlic, shallots are formed in clusters of heads with multiple cloves. They have a mild onion flavour and the flesh on the ones I used had a reddish tinge &#8211; I would describe them as a &#8220;delicate&#8221; red onion. Capers, dill and lemon always compliment fish perfectly and this recipe ticks all the boxes. Fresh or frozen/thawed salmon &#8230; <a href="/?p=1619" class="more-link">Continue reading <span class="screen-reader-text">Grilled Salmon with Shallot Butter Sauce</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mozzarella Stuffed Chicken &amp; Fennel Polpettes with Poppy Seed Hollandaise</title>
		<link>/?p=1363</link>
		<comments>/?p=1363#comments</comments>
		<pubDate>Wed, 02 Sep 2015 04:12:48 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[chicken fennel polpettes]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[fresh ciliegine]]></category>
		<category><![CDATA[main course dishes]]></category>
		<category><![CDATA[mozzarella stuffed meatballs]]></category>
		<category><![CDATA[party nibbles]]></category>
		<category><![CDATA[poppy seed hollandaise]]></category>
		<category><![CDATA[tarragon]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1363</guid>
		<description><![CDATA[These delicately flavoured polpettes (a fancy word for meatballs) look impressive and taste even better yet are quick and simple to make. They are perfect served on tangy Poppy Seed Hollandaise, which is also very easy to make and a nice change from &#8220;standard&#8221; hollandaise on eggs benedict or asparagus. There is also no wastage &#8230; <a href="/?p=1363" class="more-link">Continue reading <span class="screen-reader-text">Mozzarella Stuffed Chicken &#038; Fennel Polpettes with Poppy Seed Hollandaise</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1363</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<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 Cakes with &#8220;Homemade&#8221; Tartare Sauce</title>
		<link>/?p=390</link>
		<comments>/?p=390#comments</comments>
		<pubDate>Tue, 19 May 2015 05:15:20 +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[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[fish cakes]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[Tartare Sauce]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=390</guid>
		<description><![CDATA[This Fish Cake recipe is quite plain, but I do like to be able to taste the flavour of the fish and the combination used enhances the fish without over-powering it. I used red cod, which has quite a strong flavour, so could handle the two chillies, seeds and all, but if you are using &#8230; <a href="/?p=390" class="more-link">Continue reading <span class="screen-reader-text">Fish Cakes with &#8220;Homemade&#8221; Tartare Sauce</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=390</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Leek &amp; Sweet Potato Soup with Chicken</title>
		<link>/?p=121</link>
		<comments>/?p=121#comments</comments>
		<pubDate>Tue, 31 Mar 2015 06:13:48 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[kumara]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[lunch dishes]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[sweet potato]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=121</guid>
		<description><![CDATA[A delicious, hearty soup perfect for a winter lunch main course or dinner entree.  Leeks and sweet potato (kumara) are a match made in heaven, and combined with the wonderful hot curry and pepper flavours, this soup is bound to please!  I have used hot marsala, which can easily be replaced with garam masala if you &#8230; <a href="/?p=121" class="more-link">Continue reading <span class="screen-reader-text">Leek &#038; Sweet Potato Soup with Chicken</span></a>]]></description>
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