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	<title>leannes.cooking &#187; rosemary</title>
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	<description>Fabulous Recipes</description>
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		<title>Celeriac &amp; Mushroom Risotto</title>
		<link>/?p=1735</link>
		<comments>/?p=1735#comments</comments>
		<pubDate>Wed, 21 Oct 2015 03:23:35 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[celeriac mushroom risotto]]></category>
		<category><![CDATA[Ghiotti Grana Padano]]></category>
		<category><![CDATA[Ghiotti Salame Milano]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[risottos]]></category>
		<category><![CDATA[rosemary]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1735</guid>
		<description><![CDATA[I like to think of a risotto as a blank canvas that I can get creative with and the combination of celeriac and mushrooms pairs with Ghiotti Salame Milano and Ghiotti Grana Padano really well in this recipe. Grano Padano is more subtle and less nutty and salty than Parmesan, and this more delicate flavour is ideal for risotto &#8230; <a href="/?p=1735" class="more-link">Continue reading <span class="screen-reader-text">Celeriac &#038; Mushroom Risotto</span></a>]]></description>
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		<title>Beetroot &amp; Carrot Soup (with Apples &amp; Paneer)</title>
		<link>/?p=987</link>
		<comments>/?p=987#comments</comments>
		<pubDate>Fri, 31 Jul 2015 22:12:18 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[apple]]></category>
		<category><![CDATA[balsamic vinegar]]></category>
		<category><![CDATA[Beetroot soup]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[paneer soups]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=987</guid>
		<description><![CDATA[This is a real earthy, winter soup and has a wonderful colour!  I do use chilli in a lot of the dishes I create, but resisted the temptation with this soup, so the flavours are quite delicate, but if you want to &#8220;hot&#8221; it up a bit, add a teaspoon of dried chilli flakes to the &#8230; <a href="/?p=987" class="more-link">Continue reading <span class="screen-reader-text">Beetroot &#038; Carrot Soup (with Apples &#038; Paneer)</span></a>]]></description>
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		<title>Anchovy &amp; Truffle Oil Sauce</title>
		<link>/?p=627</link>
		<comments>/?p=627#comments</comments>
		<pubDate>Wed, 24 Jun 2015 04:27:16 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[anchovies]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[steak sauces]]></category>
		<category><![CDATA[truffle oil]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=627</guid>
		<description><![CDATA[This sauce and thick rump, sirloin or fillet steak, served sliced, are a match made in heaven, but serve it with whatever takes your fancy (vegetables, meats, fish, paneer, tofu) and it only takes a few minutes to &#8220;put together&#8221; as no cooking is required. I did serve it with rump steak and got the butcher to slice &#8230; <a href="/?p=627" class="more-link">Continue reading <span class="screen-reader-text">Anchovy &#038; Truffle Oil Sauce</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>

		<guid isPermaLink="false">http://leannes.cooking/?p=348</guid>
		<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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		<title>Persian Spiced Rosemary Lamb</title>
		<link>/?p=291</link>
		<comments>/?p=291#comments</comments>
		<pubDate>Mon, 27 Apr 2015 22:47:18 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[one-pot cooking]]></category>
		<category><![CDATA[Persian]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[spiced roast lamb]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=291</guid>
		<description><![CDATA[This dish is quick and easy to prepare and all cooked in the one roasting dish from start to finish and the herbs and spices used compliment the lamb beautifully.  The secret to ending up with the perfect sauce is to make sure that you remove as much fat as you possibly can and this is the &#8230; <a href="/?p=291" class="more-link">Continue reading <span class="screen-reader-text">Persian Spiced Rosemary Lamb</span></a>]]></description>
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		<title>Balsamic Chicken with Vegetables &amp; Potatoes</title>
		<link>/?p=80</link>
		<comments>/?p=80#comments</comments>
		<pubDate>Sun, 15 Mar 2015 04:07:04 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[balsamic vinegar]]></category>
		<category><![CDATA[capsicum]]></category>
		<category><![CDATA[chicken breast recipes]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[simple meals]]></category>
		<category><![CDATA[tomatoes]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=80</guid>
		<description><![CDATA[Using just one heavy skillet, this dish is quick and simple to prepare, but guaranteed to impress! I&#8217;ve used red-skinned potatoes as they look better for visual presentation, but others will taste just as good. Same applies to the capsicum &#8211; the yellow makes a nice contrast with the tomatoes, but red would taste just as &#8230; <a href="/?p=80" class="more-link">Continue reading <span class="screen-reader-text">Balsamic Chicken with Vegetables &#038; Potatoes</span></a>]]></description>
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