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	<title>leannes.cooking &#187; spinach</title>
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	<description>Fabulous Recipes</description>
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		<title>Carrot &amp; Beetroot Salad with Wasabi Dressing</title>
		<link>/?p=2351</link>
		<comments>/?p=2351#comments</comments>
		<pubDate>Sun, 19 Jun 2016 06:11:09 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[carrot beetroot feta salad]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[wasabi dressing]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2351</guid>
		<description><![CDATA[Carrot, beetroot and feta go so well together and this is another variation for a delicious salad combining these ingredients. Scrub the beetroot well &#8211; there is no need to peel them, just slice off the top and bottom and any gnarly bits, then quarter or halve depending on the size of your beetroot and &#8230; <a href="/?p=2351" class="more-link">Continue reading <span class="screen-reader-text">Carrot &#038; Beetroot Salad with Wasabi Dressing</span></a>]]></description>
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		<title>Salmon Filo Pie</title>
		<link>/?p=1906</link>
		<comments>/?p=1906#comments</comments>
		<pubDate>Sat, 28 Nov 2015 00:04:11 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[cream cheese]]></category>
		<category><![CDATA[salmon filo pie]]></category>
		<category><![CDATA[seafood pies]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[Tartare Sauce]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1906</guid>
		<description><![CDATA[The only fiddly bit in this recipe is preparing the filo pastry, but if you follow the instructions on my Pork Feijoado Pies recipe you will have it sorted in a flash. This same recipe could be used to make entree size pies or even party nibbles, by cutting the salmon into smaller pieces and once the large &#8230; <a href="/?p=1906" class="more-link">Continue reading <span class="screen-reader-text">Salmon Filo Pie</span></a>]]></description>
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		<title>Paneer &amp; Spinach Curry</title>
		<link>/?p=111</link>
		<comments>/?p=111#comments</comments>
		<pubDate>Sat, 28 Mar 2015 05:05:27 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[curries]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[fenugreek]]></category>
		<category><![CDATA[methi]]></category>
		<category><![CDATA[paneer]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[spinach]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=111</guid>
		<description><![CDATA[Even though I&#8217;m not vegetarian, I enjoy paneer curry just as much as meat curries. I have used a block of fresh paneer, but cubed frozen paneer will work just as well. Conversely, I have used frozen spinach, but a large bunch of sliced fresh spinach can be used. Frozen methi (fenugreek leaves) can also &#8230; <a href="/?p=111" class="more-link">Continue reading <span class="screen-reader-text">Paneer &#038; Spinach Curry</span></a>]]></description>
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