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	<title>Cookery Book</title>
	<link>http://cookbook.foodsnwines.com</link>
	<description>Recipies and Food Guide</description>
	<pubDate>Tue, 02 Aug 2005 19:42:59 +0000</pubDate>
	<generator>http://wordpress.org/?v=1.5.1.3</generator>
	<language>en</language>

		<item>
		<title>Frozen Oven Chips</title>
		<link>http://cookbook.foodsnwines.com/1219/frozen-oven-chips/</link>
		<comments>http://cookbook.foodsnwines.com/1219/frozen-oven-chips/#comments</comments>
		<pubDate>Wed, 20 Jul 2005 18:30:34 +0000</pubDate>
		<dc:creator>gopal</dc:creator>
		
	<category>Vegetables and salads</category>
		<guid>http://cookbook.foodsnwines.com/1219/frozen-oven-chips/</guid>
		<description><![CDATA[	Frozen Oven Chips
Metric/Imperial
15g/&#8217;/2OZ lard or 1 tablespoon vegetable oil 175g/6oz frozen oven chips
Preheat a large browning dish on FULL (100%) for 5 minutes (or according to the manufacturer&#8217;s instructions). Add the lard or oil and chips. Stir well and cook, uncovered, on FULL (100%) for 6 minutes, stirring once after 3 minutes. Leave to STAND [...]]]></description>
		<wfw:commentRSS>http://cookbook.foodsnwines.com/1219/frozen-oven-chips/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Mangetout</title>
		<link>http://cookbook.foodsnwines.com/1218/mangetout/</link>
		<comments>http://cookbook.foodsnwines.com/1218/mangetout/#comments</comments>
		<pubDate>Wed, 20 Jul 2005 18:30:22 +0000</pubDate>
		<dc:creator>gopal</dc:creator>
		
	<category>Vegetables and salads</category>
		<guid>http://cookbook.foodsnwines.com/1218/mangetout/</guid>
		<description><![CDATA[	Mangetout
Metric/Imperial
350g/12oz fresh mangetout
6 tablespoons water
¥z teaspoon salt
15g/!/2OZ butter
mint sprigs, to garnish
Top and tail the mangetout and discard any stringy threads.
Combine the water and salt in a large shallow dish. Add the mangetout, cover and cook on FULL (100%) for 7 to 9 minutes, stirring oc¬casionally.
Leave to STAND, covered, for 2 minutes. Drain, add the butter [...]]]></description>
		<wfw:commentRSS>http://cookbook.foodsnwines.com/1218/mangetout/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Cabbage with Caraway</title>
		<link>http://cookbook.foodsnwines.com/1217/cabbage-with-caraway/</link>
		<comments>http://cookbook.foodsnwines.com/1217/cabbage-with-caraway/#comments</comments>
		<pubDate>Wed, 20 Jul 2005 18:30:09 +0000</pubDate>
		<dc:creator>gopal</dc:creator>
		
	<category>Vegetables and salads</category>
		<guid>http://cookbook.foodsnwines.com/1217/cabbage-with-caraway/</guid>
		<description><![CDATA[	Cabbage with Caraway
Metric/Imperial
3 tablespoons water
salt 350 g/12oz cabbage, stalk removed, and finely
shredded
1 tablespoon caraway seeds 15g/V2OZ butter
Place the water and salt in a large bowl and add the cabbage. Cover and cook on FULL (100%) for 8 minutes. Halfway through cooking, stir in the caraway seeds.
Stir the butter into the cabbage until melted. SERVES 4
]]></description>
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	</item>
		<item>
		<title>Creamed Potatoes</title>
		<link>http://cookbook.foodsnwines.com/1216/creamed-potatoes/</link>
		<comments>http://cookbook.foodsnwines.com/1216/creamed-potatoes/#comments</comments>
		<pubDate>Wed, 20 Jul 2005 18:29:56 +0000</pubDate>
		<dc:creator>gopal</dc:creator>
		
	<category>Vegetables and salads</category>
		<guid>http://cookbook.foodsnwines.com/1216/creamed-potatoes/</guid>
		<description><![CDATA[	Creamed Potatoes
Metric/Imperial
3 tablespoons water
pinch of salt
675g/l&#8217;/2lb potatoes, peeled and halved
25g/loz butter, cut into pieces
2 tablespoons milk
1 tablespoon cream
pinch of grated nutmeg
salt
freshly ground white pepper parsley sprigs, to garnish
Place the water and salt in a large bowl and add the potatoes. Cover and cook on FULL (100%) for 9 minutes, stirring halfway through cooking. Leave to [...]]]></description>
		<wfw:commentRSS>http://cookbook.foodsnwines.com/1216/creamed-potatoes/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Baked Potatoes</title>
		<link>http://cookbook.foodsnwines.com/1215/baked-potatoes/</link>
		<comments>http://cookbook.foodsnwines.com/1215/baked-potatoes/#comments</comments>
		<pubDate>Wed, 20 Jul 2005 18:29:44 +0000</pubDate>
		<dc:creator>gopal</dc:creator>
		
	<category>Vegetables and salads</category>
		<guid>http://cookbook.foodsnwines.com/1215/baked-potatoes/</guid>
		<description><![CDATA[	Baked Potatoes
Metric/Imperial
otatoes (about 175g/6ozcach), scrubbedand 4 P                            dried
15g/&#8217;/2OZ butter
salt freshly ground black pepper
prick the potatoes  thoroughly.  Arrange,  well
red out, on a double thickness of absorbent
kitchen [...]]]></description>
		<wfw:commentRSS>http://cookbook.foodsnwines.com/1215/baked-potatoes/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Spinach</title>
		<link>http://cookbook.foodsnwines.com/1214/spinach/</link>
		<comments>http://cookbook.foodsnwines.com/1214/spinach/#comments</comments>
		<pubDate>Wed, 20 Jul 2005 18:29:29 +0000</pubDate>
		<dc:creator>gopal</dc:creator>
		
	<category>Vegetables and salads</category>
		<guid>http://cookbook.foodsnwines.com/1214/spinach/</guid>
		<description><![CDATA[	Spinach
Metric/Imperial 
675g/lV2lb fresh leaf spinach
salt
freshly ground black pepper 15g/&#8217;/2oz butter
Wash the spinach and shake off surplus water. Discard the thick stems. Place in a dish, cover and cook on FULL (100%) for 8 to 9 minutes, stirring once.
Leave to STAND for 2 minutes. Sprinkle with salt and pepper to taste and dot with butter. SERVES [...]]]></description>
		<wfw:commentRSS>http://cookbook.foodsnwines.com/1214/spinach/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Steamed Brussels Sprouts</title>
		<link>http://cookbook.foodsnwines.com/1213/steamed-brussels-sprouts/</link>
		<comments>http://cookbook.foodsnwines.com/1213/steamed-brussels-sprouts/#comments</comments>
		<pubDate>Wed, 20 Jul 2005 18:29:10 +0000</pubDate>
		<dc:creator>gopal</dc:creator>
		
	<category>Vegetables and salads</category>
		<guid>http://cookbook.foodsnwines.com/1213/steamed-brussels-sprouts/</guid>
		<description><![CDATA[	Steamed Brussels Sprouts
Metric/Imperial 
675g/lV2lb Brussels sprouts, trimmed
salt 6 tablespoons water
 the sprouts in a large deep dish. Add the *« to the water and pour over the sprouts.
toil? loosd>&#8217; and cook on FULL (100%) for 8 U minutes, giving the dish a vigorous shake **»« during cooking.
]]></description>
		<wfw:commentRSS>http://cookbook.foodsnwines.com/1213/steamed-brussels-sprouts/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Broccoli Spears</title>
		<link>http://cookbook.foodsnwines.com/1212/broccoli-spears/</link>
		<comments>http://cookbook.foodsnwines.com/1212/broccoli-spears/#comments</comments>
		<pubDate>Wed, 20 Jul 2005 18:28:52 +0000</pubDate>
		<dc:creator>gopal</dc:creator>
		
	<category>Vegetables and salads</category>
		<guid>http://cookbook.foodsnwines.com/1212/broccoli-spears/</guid>
		<description><![CDATA[	Broccoli Spears
Metric/Imperial 
350g/12oz broccoli spears, trimmed
V2 teaspoon salt
4 tablespoons water
freshly ground black pepper
Arrange the broccoli spears, with the stalks towards the outside edges, in a large shallow dish. Add the salt to the water and pour over the broccoli. Cover and cook on FULL (100%) for 7 minutes, giving the dish a half-turn after 4 [...]]]></description>
		<wfw:commentRSS>http://cookbook.foodsnwines.com/1212/broccoli-spears/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Bavarian Cabbage</title>
		<link>http://cookbook.foodsnwines.com/1211/bavarian-cabbage/</link>
		<comments>http://cookbook.foodsnwines.com/1211/bavarian-cabbage/#comments</comments>
		<pubDate>Wed, 20 Jul 2005 18:28:41 +0000</pubDate>
		<dc:creator>gopal</dc:creator>
		
	<category>Vegetables and salads</category>
		<guid>http://cookbook.foodsnwines.com/1211/bavarian-cabbage/</guid>
		<description><![CDATA[	Bavarian Cabbage
Metric/Imperial
450 g/1 lb red cabbage, shredded
2 red dessert apples, cored and chopped
8 tablespoons water
1  teaspoon fresh lemon juice
2  tablespoons soured cream
salt freshly ground black pepper
Mix the cabbage, apples, water and lemon juice in a large dish. Three-quarters cover and cook on FULL (100%) for 15 minutes, stirring every 5 minutes.
Carefully remove the [...]]]></description>
		<wfw:commentRSS>http://cookbook.foodsnwines.com/1211/bavarian-cabbage/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Onion Rings</title>
		<link>http://cookbook.foodsnwines.com/1210/onion-rings/</link>
		<comments>http://cookbook.foodsnwines.com/1210/onion-rings/#comments</comments>
		<pubDate>Wed, 20 Jul 2005 18:28:28 +0000</pubDate>
		<dc:creator>gopal</dc:creator>
		
	<category>Vegetables and salads</category>
		<guid>http://cookbook.foodsnwines.com/1210/onion-rings/</guid>
		<description><![CDATA[	Onion Rings
Metric/Imperial
1 large onion, cut into rings
25g/loz butter
salt freshly ground black pepper
Put the onion rings into a mixing bowl. Arrange the butter in the centre and season with salt and pepper. Cover and cook on FULL (100%) for 3 to 4 minutes.
Stir,   then  leave to  STAND  for 3  minutes [...]]]></description>
		<wfw:commentRSS>http://cookbook.foodsnwines.com/1210/onion-rings/feed/</wfw:commentRSS>
	</item>
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