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	<title>leannes.cooking &#187; fennel</title>
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	<description>Fabulous Recipes</description>
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		<title>Fresh Trout in Butter Sauce</title>
		<link>/?p=2911</link>
		<comments>/?p=2911#comments</comments>
		<pubDate>Wed, 03 Sep 2025 02:26:26 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[trout]]></category>

		<guid isPermaLink="false">/?p=2911</guid>
		<description><![CDATA[The trickiest part of this recipe is sourcing fresh trout. Luckily, living in Central Otago means I can enjoy trout caught in my hometown of Roxburgh. If trout isn’t available, substitute salmon or any fresh, gutted fish with the head removed. The fish cooks quickly and comes out beautifully tender and succulent. Feel free to &#8230; <a href="/?p=2911" class="more-link">Continue reading <span class="screen-reader-text">Fresh Trout in Butter Sauce</span></a>]]></description>
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		<title>Salmon Fennel Bake</title>
		<link>/?p=2127</link>
		<comments>/?p=2127#comments</comments>
		<pubDate>Fri, 29 Jan 2016 00:35:49 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[baked salmon]]></category>
		<category><![CDATA[dill]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2127</guid>
		<description><![CDATA[Salmon, fennel and dill are a match made in heaven and this dish is perfect for a dinner party or a guaranteed &#8220;crowd pleaser&#8221; for less formal occasions. It is very quick and simple to prepare and bakes for just 20 minutes. If you don&#8217;t have grana padano, parmesan will work just as well and use &#8230; <a href="/?p=2127" class="more-link">Continue reading <span class="screen-reader-text">Salmon Fennel Bake</span></a>]]></description>
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		<title>Poached Chicken, Fennel &amp; Mushroom Green Curry</title>
		<link>/?p=2058</link>
		<comments>/?p=2058#comments</comments>
		<pubDate>Tue, 29 Dec 2015 19:41:28 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[green curry]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[poached chicken]]></category>
		<category><![CDATA[Thai cooking]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2058</guid>
		<description><![CDATA[A simple Thai style curry that only takes a few minutes to prepare. If you don&#8217;t have fennel, just use onion and basil or coriander can be used instead of spicy oregano. Poached Chicken, Fennel &#38; Mushroom Green Curry (3 servings) 2 tablespoons peanut oil 1 fennel bulb (sliced) 2 large carrots (sliced into large &#8230; <a href="/?p=2058" class="more-link">Continue reading <span class="screen-reader-text">Poached Chicken, Fennel &#038; Mushroom Green Curry</span></a>]]></description>
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		<title>Squid &amp; Prawns served on Fennel, Kohlrabi &amp; Carrot Puree</title>
		<link>/?p=1560</link>
		<comments>/?p=1560#comments</comments>
		<pubDate>Sat, 26 Sep 2015 20:53:39 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[carrot puree]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[kohrabi]]></category>
		<category><![CDATA[prawns]]></category>
		<category><![CDATA[squid]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1560</guid>
		<description><![CDATA[This is really two separate recipes that go really well together or the seafood could be served with rice and/or salad if preferred and the puree would go well with spicy tofu, haloumi or any type of meat or fish. The puree has a subtle flavour so works well paired with something a little spicy. I &#8230; <a href="/?p=1560" class="more-link">Continue reading <span class="screen-reader-text">Squid &#038; Prawns served on Fennel, Kohlrabi &#038; Carrot Puree</span></a>]]></description>
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		<title>Pak Choy &amp; Mushroom Stir Fry</title>
		<link>/?p=1547</link>
		<comments>/?p=1547#comments</comments>
		<pubDate>Fri, 25 Sep 2015 03:57:28 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Asian recipes]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[pak choy]]></category>
		<category><![CDATA[stir fry vegetables]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1547</guid>
		<description><![CDATA[This recipe is quick, easy and full of interesting Asian flavours that truly compliment the vegetables &#8211; perfect to serve with tofu, haloumi, fish, chicken or meat and your choice of rice or potatoes. I didn&#8217;t have any fresh mint leaves in the garden when I made this, so used dried mint but fresh chopped mint &#8230; <a href="/?p=1547" class="more-link">Continue reading <span class="screen-reader-text">Pak Choy &#038; Mushroom Stir Fry</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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