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	<title>leannes.cooking &#187; salmon</title>
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	<description>Fabulous Recipes</description>
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		<title>Salmon, Kohlrabi &amp; Sweetcorn Fritters (with Brie)</title>
		<link>/?p=851</link>
		<comments>/?p=851#comments</comments>
		<pubDate>Thu, 16 Jul 2015 19:33:33 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[fresh brie]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy lunch dishes]]></category>
		<category><![CDATA[kohlrabi]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[sweetcorn fritters]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[These delicious fritters are like a cross between a fritter and a fritatta and although they have a lot of flavours &#8220;going on&#8221;, they all work well together. Kohlrabi (German turnip or turnip cabbage) is an annual vegetable (which I have growing in my garden at present), and is a low, stout cultivar of cabbage. Kohlrabi is a &#8230; <a href="/?p=851" class="more-link">Continue reading <span class="screen-reader-text">Salmon, Kohlrabi &#038; Sweetcorn Fritters (with Brie)</span></a>]]></description>
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		<title>Salmon Quiche with Millet Base</title>
		<link>/?p=156</link>
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		<pubDate>Sat, 04 Apr 2015 21:59:52 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Make in the Microwave]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[light meals]]></category>
		<category><![CDATA[lunch dishes]]></category>
		<category><![CDATA[microwave meals]]></category>
		<category><![CDATA[millet]]></category>
		<category><![CDATA[quiche]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[I have been making quiches for many years with a rice base instead of pastry, so decided to give it a go with millet and the result is interesting, although I do think I prefer using a rice base. Rich in iron, B vitamins and calcium, millet has a mild corn flavour and is naturally gluten-free, so &#8230; <a href="/?p=156" class="more-link">Continue reading <span class="screen-reader-text">Salmon Quiche with Millet Base</span></a>]]></description>
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		<title>Kale, Corn &amp; Salmon (Pearl Couscous) Risotto</title>
		<link>/?p=1</link>
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		<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>

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		<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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