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	<title>leannes.cooking &#187; prawns</title>
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		<title>Squid &amp; Prawns served on Fennel, Kohlrabi &amp; Carrot Puree</title>
		<link>/?p=1560</link>
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		<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>
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		<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>Seafood Bouillon</title>
		<link>/?p=606</link>
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		<pubDate>Tue, 23 Jun 2015 04:58:28 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[fish soup]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy lunch dishes]]></category>
		<category><![CDATA[prawns]]></category>
		<category><![CDATA[seafood soup]]></category>
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		<description><![CDATA[This soup is really a meal in itself, super healthy, quick and easy to make. I used celery herb because I have it growing in the garden, but coriander or Italian parsley could be substituted and the same applies to the oregano &#8211; fresh marjoram or basil could be used instead. You can make your own &#8230; <a href="/?p=606" class="more-link">Continue reading <span class="screen-reader-text">Seafood Bouillon</span></a>]]></description>
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		<title>Southern Seafood Creole</title>
		<link>/?p=348</link>
		<comments>/?p=348#comments</comments>
		<pubDate>Tue, 05 May 2015 02:57:59 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[butternut squash]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[prawns]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[seafood creole]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[The word creole is more often associated with the descendants of French, Spanish and African people from Louisiana, but it also refers to the style of food this region is known for. Tomato is more commonly used,  but I have chosen butternut squash for the base of the sauce and the result is delicious. Any type &#8230; <a href="/?p=348" class="more-link">Continue reading <span class="screen-reader-text">Southern Seafood Creole</span></a>]]></description>
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