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	<title>leannes.cooking &#187; gluten free</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>Middle Eastern Spicy Chicken Drumsticks</title>
		<link>/?p=2718</link>
		<comments>/?p=2718#comments</comments>
		<pubDate>Fri, 05 Jul 2019 05:24:10 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[chicken drumsticks]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Middle Eastern]]></category>
		<category><![CDATA[one-pot cooking]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[spicy]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2718</guid>
		<description><![CDATA[Chicken drumsticks are usually one of the cheapest chicken cuts, yet they are meaty and can be prepared so many different ways. This recipe is so easy and literally a meal in a pan. I like spicy and this dish certainly has a strong spicy flavour, so if you want to &#8220;tone it down&#8221; just &#8230; <a href="/?p=2718" class="more-link">Continue reading <span class="screen-reader-text">Middle Eastern Spicy Chicken Drumsticks</span></a>]]></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>
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		<title>Thai Chicken &amp; Jerusalem Artichoke Risotto</title>
		<link>/?p=2497</link>
		<comments>/?p=2497#comments</comments>
		<pubDate>Thu, 18 May 2017 05:51:59 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Arborio rice]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Jerusalem artichokes]]></category>
		<category><![CDATA[kaffir lime leaves]]></category>
		<category><![CDATA[one-pot cooking]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[risottos]]></category>
		<category><![CDATA[silverbeet]]></category>
		<category><![CDATA[Thai cooking]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2497</guid>
		<description><![CDATA[Risotto is very easy to make and a great way of putting together your favourite ingredients and flavours to create an impressive meal, all in one pot and enough to feed a crowd! This can be made a day ahead and reheated. I have used traditional risotto rice (Arborio) but you could substitute for orzo which &#8230; <a href="/?p=2497" class="more-link">Continue reading <span class="screen-reader-text">Thai Chicken &#038; Jerusalem Artichoke Risotto</span></a>]]></description>
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		<title>Roasted Eggplant &amp; Fennel Salad</title>
		<link>/?p=2463</link>
		<comments>/?p=2463#comments</comments>
		<pubDate>Thu, 16 Feb 2017 22:17:36 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[aubergine]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[fennel bulbs]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[warm salad]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2463</guid>
		<description><![CDATA[Fennel has quite a delicate flavour which can easily be overpowered in cooking with stronger flavours, but this recipe really allows the flavour to come through and is great combined with eggplant which takes on the other flavours in the dish. I&#8217;m not a fan of pine nuts, so prefer to serve them separately (if &#8230; <a href="/?p=2463" class="more-link">Continue reading <span class="screen-reader-text">Roasted Eggplant &#038; Fennel Salad</span></a>]]></description>
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		<title>Cuban Citrus Slow Roasted Pork</title>
		<link>/?p=2411</link>
		<comments>/?p=2411#comments</comments>
		<pubDate>Fri, 14 Oct 2016 07:24:12 +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[Cuban citrus marinade]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[slow-roasted pork]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2411</guid>
		<description><![CDATA[This is a simple recipe but it needs to marinate for 12 to 24 hours, so best to prepare it the day before you want to serve it. I like to make double the amount of marinade needed (450 mls) so that I can use it again for chicken or fish as it stores well &#8230; <a href="/?p=2411" class="more-link">Continue reading <span class="screen-reader-text">Cuban Citrus Slow Roasted Pork</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Thai Broccoli &amp; Chicken Soup</title>
		<link>/?p=2304</link>
		<comments>/?p=2304#comments</comments>
		<pubDate>Fri, 20 May 2016 03:25:36 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[broccoli chicken soup]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[soups]]></category>
		<category><![CDATA[Thai]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2304</guid>
		<description><![CDATA[Broccoli is a perfect vegetable for soups &#8211; the end result is also such a nice colour and combined with the cubed carrot, which I prefer al-dente, and shredded chicken, give this soup a really interesting texture as well, not to mention the delicious flavour. I have used coriander and lemongrass paste but fresh could certainly &#8230; <a href="/?p=2304" class="more-link">Continue reading <span class="screen-reader-text">Thai Broccoli &#038; Chicken Soup</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2304</wfw:commentRss>
		<slash:comments>0</slash:comments>
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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>
		<wfw:commentRss>/?feed=rss2&#038;p=2265</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<item>
		<title>Prosciutto Wrapped Chicken with Apple Cider Puree</title>
		<link>/?p=2138</link>
		<comments>/?p=2138#comments</comments>
		<pubDate>Fri, 05 Feb 2016 03:36:41 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[apple cider puree]]></category>
		<category><![CDATA[baked chicken]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[prosciutto]]></category>
		<category><![CDATA[quick and simple]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2138</guid>
		<description><![CDATA[Delicately delicious is how I would describe this recipe &#8211; a subtle combination of flavours that compliment each other. I have used Ghiotti LÁutentico Prosciutto and Ghiotti Grana Padana as a garnish, but you can substitute this for prosciutto of your choice or even very thinly sliced streaky bacon and parmesan or other similar cheese. &#8230; <a href="/?p=2138" class="more-link">Continue reading <span class="screen-reader-text">Prosciutto Wrapped Chicken with Apple Cider Puree</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2138</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<item>
		<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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