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	<title>leannes.cooking &#187; ras-el-hanout</title>
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	<description>Fabulous Recipes</description>
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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>
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		<slash:comments>0</slash:comments>
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		<title>Panfried North African Vegetables</title>
		<link>/?p=2184</link>
		<comments>/?p=2184#comments</comments>
		<pubDate>Fri, 11 Mar 2016 01:47:33 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[North African panfried vegetables]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[ras-el-hanout]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2184</guid>
		<description><![CDATA[This is a simple, healthy and impressive way to serve this delicious selection of fresh vegetables. I have again used one of my favourite spices ras-el-hanout to give this dish it&#8217;s distinctive North African flavour. Just assemble it as shown below and serve warm &#8211; it doesn&#8217;t have to be piping hot. Toast pumpkin seeds &#8230; <a href="/?p=2184" class="more-link">Continue reading <span class="screen-reader-text">Panfried North African Vegetables</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Mediterranean Meatloaves</title>
		<link>/?p=1493</link>
		<comments>/?p=1493#comments</comments>
		<pubDate>Wed, 16 Sep 2015 02:40:24 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[brie]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[ground beef mince]]></category>
		<category><![CDATA[meatballs]]></category>
		<category><![CDATA[meatloaves]]></category>
		<category><![CDATA[Mediterranean recipes]]></category>
		<category><![CDATA[mozzarellal]]></category>
		<category><![CDATA[North African spices]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[ras-el-hanout]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1493</guid>
		<description><![CDATA[These individual meatloaves are quick and easy to make, look impressive, taste even better and are perfect served with my recipe for Crushed New Potatoes. I used brie for the stuffing simply because I had it in the fridge, but use mozzarella (fresh or firm) if you prefer. The streaky bacon rashers I used were long, &#8230; <a href="/?p=1493" class="more-link">Continue reading <span class="screen-reader-text">Mediterranean Meatloaves</span></a>]]></description>
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		<slash:comments>1</slash:comments>
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		<title>North African Stuffed Eggplant</title>
		<link>/?p=1439</link>
		<comments>/?p=1439#comments</comments>
		<pubDate>Tue, 08 Sep 2015 00:19:56 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[aubergine]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy meals]]></category>
		<category><![CDATA[Mediterranean dishes]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[North African spices]]></category>
		<category><![CDATA[pearl couscous]]></category>
		<category><![CDATA[ras-el-hanout]]></category>
		<category><![CDATA[stuffed eggplant]]></category>
		<category><![CDATA[vegetarian main course]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1439</guid>
		<description><![CDATA[My challenge with this recipe was to create a dish with eggplant that even &#8220;eggplant haters&#8221; would enjoy and I think I&#8217;ve nailed it! This is a gluten free, vegetarian dish that you can serve to non-vegetarian meat-eaters and eggplant haters alike &#8211; the flavours and textures are wonderful and this could be served as &#8230; <a href="/?p=1439" class="more-link">Continue reading <span class="screen-reader-text">North African Stuffed Eggplant</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Kohlrabi Mash</title>
		<link>/?p=1217</link>
		<comments>/?p=1217#comments</comments>
		<pubDate>Wed, 19 Aug 2015 22:53:29 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[German turnip]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[kohlrabi mash]]></category>
		<category><![CDATA[mashed vegetables]]></category>
		<category><![CDATA[ras-el-hanout]]></category>
		<category><![CDATA[side dishes]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1217</guid>
		<description><![CDATA[This delicious mash, made with kohlrabi, can be paired with whatever takes your fancy and is quick and easy to make. Although the taste is the same, this &#8220;bought&#8221; kohlrabi is bigger and rounder than my home grown kohlrabi, used in my recipe for Salmon, Kohlrabi &#38; Sweetcorn Fritters (with Brie) and unfortunately, the leaves were chopped &#8230; <a href="/?p=1217" class="more-link">Continue reading <span class="screen-reader-text">Kohlrabi Mash</span></a>]]></description>
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		<title>Swede &amp; Apple Mash</title>
		<link>/?p=1109</link>
		<comments>/?p=1109#comments</comments>
		<pubDate>Wed, 12 Aug 2015 05:50:32 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[bashed neeps]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[mashed swedes]]></category>
		<category><![CDATA[ras-el-hanout]]></category>
		<category><![CDATA[side dishes]]></category>
		<category><![CDATA[swede apple mash]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1109</guid>
		<description><![CDATA[I remember going to an upmarket restaurant in the 80&#8217;s and being served Bashed Neeps, only to discover afterwards they were actually mashed swedes, and I have to say that, from memory, these taste better! Although a member of the cabbage family, swedes are a root vegetable and are often confused with the turnip, though &#8230; <a href="/?p=1109" class="more-link">Continue reading <span class="screen-reader-text">Swede &#038; Apple Mash</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Spiced Up Cheese &amp; Broccoli Soup</title>
		<link>/?p=695</link>
		<comments>/?p=695#comments</comments>
		<pubDate>Mon, 06 Jul 2015 20:41:23 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[cheese broccoli soup]]></category>
		<category><![CDATA[ras-el-hanout]]></category>
		<category><![CDATA[soups]]></category>
		<category><![CDATA[spicy soup]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=695</guid>
		<description><![CDATA[The very first recipe I posted, Kale, Corn &#38; Salmon (Pearl Couscous) Risotto, used ras-el-hanout, and I&#8217;ve used it again in this winter soup, which is hearty enough to be a meal on its own. For a healthier option, substitute the whipped cream for 250g of lite sour cream. (I only used whipped cream because I had &#8230; <a href="/?p=695" class="more-link">Continue reading <span class="screen-reader-text">Spiced Up Cheese &#038; Broccoli Soup</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=695</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Kale, Corn &amp; Salmon (Pearl Couscous) Risotto</title>
		<link>/?p=1</link>
		<comments>/?p=1#comments</comments>
		<pubDate>Wed, 25 Feb 2015 05:03:33 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Grains]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[haloumi]]></category>
		<category><![CDATA[kale]]></category>
		<category><![CDATA[pearl couscous]]></category>
		<category><![CDATA[ras-el-hanout]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sweetcorn]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1</guid>
		<description><![CDATA[Generally speaking risotto is made from rice, but I have chosen to make my risotto using pearl couscous.  This versatile Mediterranean toasted pasta is made from wheat flour and readily absorbs liquids while remaining al dente. You will get far superior results if you use a fresh corn cob and my preferred way to cook fresh &#8230; <a href="/?p=1" class="more-link">Continue reading <span class="screen-reader-text">Kale, Corn &#038; Salmon (Pearl Couscous) Risotto</span></a>]]></description>
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