<?xml version="1.0" encoding="utf-8"?><!-- generator="wordpress/1.5.1.3" -->
<rss version="0.92">
<channel>
	<title>Cookery Book</title>
	<link>http://cookbook.foodsnwines.com</link>
	<description>Recipies and Food Guide</description>
	<lastBuildDate>Tue, 02 Aug 2005 19:42:59 +0000</lastBuildDate>
	<docs>http://backend.userland.com/rss092</docs>
	<language>en</language>

	<item>
		<title>Frozen Oven Chips</title>
		<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>
		<link>http://cookbook.foodsnwines.com/1219/frozen-oven-chips/</link>
	</item>
	<item>
		<title>Mangetout</title>
		<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>
		<link>http://cookbook.foodsnwines.com/1218/mangetout/</link>
	</item>
	<item>
		<title>Cabbage with Caraway</title>
		<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>
		<link>http://cookbook.foodsnwines.com/1217/cabbage-with-caraway/</link>
	</item>
	<item>
		<title>Creamed Potatoes</title>
		<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>
		<link>http://cookbook.foodsnwines.com/1216/creamed-potatoes/</link>
	</item>
	<item>
		<title>Baked Potatoes</title>
		<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>
		<link>http://cookbook.foodsnwines.com/1215/baked-potatoes/</link>
	</item>
	<item>
		<title>Spinach</title>
		<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>
		<link>http://cookbook.foodsnwines.com/1214/spinach/</link>
	</item>
	<item>
		<title>Steamed Brussels Sprouts</title>
		<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>
		<link>http://cookbook.foodsnwines.com/1213/steamed-brussels-sprouts/</link>
	</item>
	<item>
		<title>Broccoli Spears</title>
		<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>
		<link>http://cookbook.foodsnwines.com/1212/broccoli-spears/</link>
	</item>
	<item>
		<title>Bavarian Cabbage</title>
		<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>
		<link>http://cookbook.foodsnwines.com/1211/bavarian-cabbage/</link>
	</item>
	<item>
		<title>Onion Rings</title>
		<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>
		<link>http://cookbook.foodsnwines.com/1210/onion-rings/</link>
	</item>
	<item>
		<title>Summers&#8217; Ratatouille</title>
		<description><![CDATA[	Summers&#8217; Ratatouille
Metric/Imperial
 225 g/8 oz courgettes, trimmed 450 g/1 lb aubergines, trimmed
salt
1 X 400g/14oz can tomatoes, chopped xh teaspoon dried basil
salt freshly ground black pepper
1 onion, finely chopped grated Edam cheese, to garnish (optional)
Cut the courgettes and aubergines into 5 mm/ Viinch slices. Arrange in a colander and sprinkle with salt. Top with a plate [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1209/summers-ratatouille/</link>
	</item>
	<item>
		<title>Broad Bean Ragout</title>
		<description><![CDATA[	Broad Bean Ragout
Metric/Imperial
1 onion, chopped
1 carrot, thinly sliced
2 cloves garlic, crushed
25 g/1 oz butter 50g/2oz bacon, derinded and chopped
salt
freshly ground black pepper 450 g/1 lb frozen broad beans
Place the onion, carrot, garlic, butter and bacon in a large bowl. Cover and cook on FULL (100%) for 8 minutes, stirring halfway through cooking.
Stir in salt and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1208/broad-bean-ragout/</link>
	</item>
	<item>
		<title>Braised Onions</title>
		<description><![CDATA[	Braised Onions
Metric/Imperial
 450 g/1 lb small, even-sized onions, :
15g/V2oz butter 1 teaspoon yeast extract
salt freshly ground black pepper
Score the onions round the middle with] knife. Put the butter and yeast extract in shallow dish and cook on FULL (10 minute until melted. Add the onions ; coat  with  the  savoury  butter, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1207/braised-onions/</link>
	</item>
	<item>
		<title>Glazed Courgettes With Nutmeg</title>
		<description><![CDATA[	Glazed Courgettes With Nutmeg
Metric/Imperial 
12 small, even-shaped, firm ]]></description>
		<link>http://cookbook.foodsnwines.com/1206/glazed-courgettes-with-nutmeg/</link>
	</item>
	<item>
		<title>Mushrooms With Bacon</title>
		<description><![CDATA[	Mushrooms With Bacon
Metric/Imperial 
»oz streaky bacon, derinded and chopped
1  onion, finely chopped 450 g/1 lb mushrooms, sliced
150 ml/Vi pint soured cream
salt
1-2 teaspoons lemon juice 1 teaspoon plain flour
2 teaspoons cold water chopped fresh parsley, to garnish
 (j,e bacon and onion in a cooking dish, rind cook on FULL (100%) for 3 minutes, the mushrooms, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1205/mushrooms-with-bacon/</link>
	</item>
	<item>
		<title>Willed Mushrooms</title>
		<description><![CDATA[	Willed Mushrooms
Metric/Imperial
 5g/8oz button mushrooms, trimmed
25 g/1 oz butter
100 ml/4 floz double cream
1 tablespoon Worcestershire sauce
1 tablespoon tomato ketchup
V2 teaspoon mustard powder
1 teaspoon vinegar
salt
freshly ground black pepper pinch of grated nutmeg
I*he mushrooms in a dish with the butter. T,.on FULL (100%) for 3 minutes, stirring
the  cream  with  the  Worcestershire ^tomato ketchup, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1204/willed-mushrooms/</link>
	</item>
	<item>
		<title>Crumbly Buttered Brussels</title>
		<description><![CDATA[	Crumbly Buttered Brussels
Metric/Imperial
450 g/1 lb Brussels sprouts, trimmed
4 tablespoons water
salt
75 g/3 oz butter
1 clove garlic, crushed (optional)
6 tablespoons toasted breadcrumbs
pinch of cayenne pepper
Place the sprouts in a dish with the water and a pinch of salt. Cover and cook on FULL (100%) for 7 to 9 minutes, stirring once. Drain thoroughly.
Place the butter in a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1203/crumbly-buttered-brussels/</link>
	</item>
	<item>
		<title>Courgette Shells with Bacon</title>
		<description><![CDATA[	Courgette Shells with Bacon
Metric/Imperial
4 courgettes, halved lengthways
1 bacon rasher, derinded and chopped
1 small onion, finely chopped
1 teaspoon dried mixed herbs
25-50 g/l-2oz fresh white breadcrumbs
1 egg yolk 4 tablespoons stock
salt freshly ground black pepper
Using a teaspoon, scoop the centres from the courgette halves. Set the shells aside and chop the scooped-out flesh (there should be about [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1202/courgette-shells-with-bacon/</link>
	</item>
	<item>
		<title>Broad Beans With Ham and Cream</title>
		<description><![CDATA[	Broad Beans With Ham and Cream
Metric/Imperial 
1 X 275g/10oz packet frozen broad beans
2 tablespoons water
2 tablespoons single cream
75g/3oz cooked ham, chopped
salt freshly ground black pepper
Place the beans in a cooking dish with the water. Cover and cook on FULL (100%) for 8 minutes, stirring once. Drain thoroughly.
Stir in the cream, ham and salt and pepper [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1201/broad-beans-with-ham-and-cream/</link>
	</item>
	<item>
		<title>Ratatouille Nicoise</title>
		<description><![CDATA[	Ratatouille Nicoise
Metric/Imperial 
1 medium aubergine, thinly sliced
salt
1 courgette, sliced
6 tomatoes, skinned and chopped
1 green pepper, cored, seeded and finely chopped
1 onion, thinly sliced
1 tablespoon tomato puree
2 cloves garlic, crushed
6 tablespoons olive oil
1 thyme sprig
freshly ground black pepper 1 tablespoon chopped fresh basil chopped fresh parsley, to garnish
Place the aubergine slices in a colander and sprinkle [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1200/ratatouille-nicoise/</link>
	</item>
	<item>
		<title>Lemon and Garlic Potatoes</title>
		<description><![CDATA[	Lemon and Garlic Potatoes
Metric/Imperial
20g/y4oz butter
20g/yioz plain flour
400 ml/14 floz milk
2 tablespoons lemon juice
grated rind of Vi lemon
1 clove garlic, crushed
salt
freshly ground black pepper
lkg/21b potatoes, thinly sliced
snipped chives, to garnish
Place the butter in a jug and heat on (100%) for Vi minute or until melted, flour, blending well. Gradually add the i cook on FULL (100%) [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1199/lemon-and-garlic-potatoes/</link>
	</item>
	<item>
		<title>Vichy Carrots</title>
		<description><![CDATA[	Vichy Carrots
Metric/Imperial
3 tablespoons cold water
1 teaspoon caster sugar
450 g/1 lb carrots, thinly sliced
25 g/1 oz butter, cut into pieces
1 tablespoon chopped fresh parsley^
Place the water, sugar and carrots in a i bowl. Cover and cook on FULL (100%) I 9  minutes  or until  tender,   stirring through cooking. Drain and stir [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1198/vichy-carrots/</link>
	</item>
	<item>
		<title>Mushrooms in Soured Cream Sauce</title>
		<description><![CDATA[	Mushrooms in Soured Cream Sauce
Metric/Imperial
25 g/1 oz butter
1 tablespoon vegetable oil
350 g/12 oz button mushrooms, thickly sliced
salt
freshly ground black pepper
150 ml/Vi pint soured cream
paprika, to garnish
Preheat a large browning dish on FULL (100%) for 5 minutes (or according to the manufacturer&#8217;s festructions).
Put the butter and oil into the hot dish, and stir ja the mushrooms. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1197/mushrooms-in-soured-cream-sauce/</link>
	</item>
	<item>
		<title>Braised Celery</title>
		<description><![CDATA[	Braised Celery
Metric/Imperial
 3 tablespoons water
salt 450 g/1 lb head of celery, trimmed, and stalks
halved
1 onion, thinly sliced
150 ml/Vi pint hot chicken stock
25 g/1 oz butter, cut into pieces
1 teaspoon chopped fresh parsley
freshly ground black pepper
. H»ce the water and salt in an oblong or oval i *J&#8221;!erole dish. Place half the celery in the dish [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1196/braised-celery/</link>
	</item>
	<item>
		<title>Asparagus with Herbed Butter Sauce</title>
		<description><![CDATA[	Asparagus with Herbed Butter Sauce
Metric/Imperial
450 g/1 lb fresh asparagus
125ml/4V2floz water
100g/4oz butter
4 tablespoons finely chopped fresh herbs (chives, parsley and tarragon, for example)
Trim the woody ends from the asparagus and thinly pare the outer tough skin from the stalk. Place in a cooking dish with half of the tips at each end. Add the water, cover [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1195/asparagus-with-herbed-butter-sauce/</link>
	</item>
	<item>
		<title>Mushrooms A La Grecque</title>
		<description><![CDATA[	Mushrooms A La Grecque
Metric/Imperial 
1 tablespoon vegetable oil
1  small clove garlic, crushed
1 small onion, chopped 100 ml/4 floz dry white wine
2 tablespoons tomato puree Vi teaspoon dried mixed herbs
2 tomatoes, skinned, seeded and chopped 175g/6oz button mushrooms, trimmed
salt
freshly ground black pepper
chopped fresh parsley, to garnish
1 X 50 g/2 oz wholemeal bread roll, to serve [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1194/mushrooms-a-la-grecque/</link>
	</item>
	<item>
		<title>Baked Aubergines</title>
		<description><![CDATA[	Baked Aubergines
Metric/Imperial 
2 medium aubergines
salt
225g/8oz cooked, chopped chicken meat
1 tablespoon chopped fresh parsley
2 tablespoons cooked long-grain rice
25 g/1 oz raisins
salt
freshly ground black pepper
1 tablespoon cream cheese
2 tablespoons natural yogurt
50g/2oz Edam cheese, grated
fresh herbs, to garnish
Halve the aubergines lengthways and scoop out the flesh, leaving a shell 5 mm/1/* inch thick. . Chop the flesh roughly.
Sprinkle [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1193/baked-aubergines/</link>
	</item>
	<item>
		<title>Lyonnaise Potatoes</title>
		<description><![CDATA[	Lyonnaise Potatoes
Metric/Imperial
25 g/1 or butter 100g/4oz onions, finely sliced
Vi teaspoon salt
V* teaspoon freshly ground black pepper
350g/12oz potatoes, peeled and rinsed
1 teaspoon chopped fresh parsley
parsley sprig, to garnish
Put the butter in an ovenproof or flameproof pie dish measuring about 15 cm/6 inches across the base. Cook on FULL (100%) for Vi minute or until melted.
Add the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1192/lyonnaise-potatoes/</link>
	</item>
	<item>
		<title>French Beans</title>
		<description><![CDATA[	French Beans
Metric/Imperial
450 g/1 lb French beans, trimmed
6 tablespoons water
Vi teaspoon salt freshly ground black pepper
Slice the beans lengthways, as finely as . Combine the water and salt in a large : dish and add the beans. Make a well in the\ of the beans. Cover and cook on FULL (1 for 8 to 12 minutes [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1191/french-beans/</link>
	</item>
	<item>
		<title>Courgette and Tomato Cassero1</title>
		<description><![CDATA[	Courgette and Tomato Cassero1
Metric/Imperial
450 g/1 lb courgettes, sliced
225 g/8 oz tomatoes, quartered
1 teaspoon dried basil Vi beef stock cube, crumbled
V* teaspoon salt V* teaspoon freshly ground black &#166;
Combine all the ingredients in a large i Cover and cook on FULL (100%) for utes, stirring occasionally, until the are tender. SERVES 4
]]></description>
		<link>http://cookbook.foodsnwines.com/1190/courgette-and-tomato-cassero1/</link>
	</item>
	<item>
		<title>Fennel with Ham and Cheese Sauce</title>
		<description><![CDATA[	Fennel with Ham and Cheese Sauce
Metric/Imperial
450 g/1 lb fennel, halved
300 ml/Vi pint water
salt freshly ground black pepper
2 tablespoons plain flour 50g/2oz cooked ham, chopped
50g/2oz cheese, grated 2-3 tablespoons soured cream
pjace the fennel, cut side down, in a cooking dish. Add the water and a pinch of salt. Cover jnd cook on FULL (100%) for 5 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1189/fennel-with-ham-and-cheese-sauce/</link>
	</item>
	<item>
		<title>Stuffed Tomatoes</title>
		<description><![CDATA[	Stuffed Tomatoes
Metric/Imperial
4 large tomatoes
25 g/1 oz butter
1 clove garlic, crushed
75g/3oz fresh soft breadcrumbs
50g/2oz grated Parmesan cheese
3 tablespoons finely chopped fresh parsley
salt freshly ground black pepper
Remove the tops from the tomatoes, scoop out nd discard the seeds. Stand upside down on bsorbent kitchen paper to drain.
Place the butter in a bowl and heat on FULL (100%) [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1188/stuffed-tomatoes/</link>
	</item>
	<item>
		<title>Cheese and Pineapple Potatoes</title>
		<description><![CDATA[	Cheese and Pineapple Potatoes
Metric/Imperial
 4 large potatoes (about 225 g/8 oz each),
scrubbed and dried
2 tablespoons cottage cheese
50g/2oz Cheddar cheese, grated
1 canned pineapple ring, chopped
salt freshly ground black pepper
Prick each potato in several places. Arrange them on absorbent kitchen paper on the turntable or oven base. Cook on FULL (100%) for 7 minutes. Turn the potatoes [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1187/cheese-and-pineapple-potatoes/</link>
	</item>
	<item>
		<title>French-Style Green Peas</title>
		<description><![CDATA[	French-Style Green Peas
Metric/Imperial
25 g/1 oz butter
2 streaky bacon rashers, derinded and chopped
6 spring onions, finely chopped
8 outside lettuce leaves, shredded
1 X 350g/12oz packet frozen peas
1 mint sprig 1 teaspoon sugar (optional)
salt
freshly ground black pepper fresh mint leaves, to garnish
Place the butter in a cooking dish and heat on FULL (100%) for Vi minute or until [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1186/french-style-green-peas/</link>
	</item>
	<item>
		<title>Courgette Medley</title>
		<description><![CDATA[	Courgette Medley
Metric/Imperial
1  onion, sliced
2 cloves garlic, crushed
25 g/1 oz butter, cut into pieces
350g/12oz courgettes, trimmed and sliced
225 g/8 oz tomatoes, skinned and chopped
1 tablespoon tomato puree 1 teaspoon chopped fresh parsley
salt freshly ground black pepper
Place the onion, garlic and butter in a large bowl. Cover and cook on FULL (100%) for 3 minutes. Stir [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1185/courgette-medley/</link>
	</item>
	<item>
		<title>New Potatoes With Minted Sauce</title>
		<description><![CDATA[	New Potatoes With Minted Sauce
Metric/Imperial
675g/ll/2lb new potatoes, washed
3 tablespoons water
mint sprig
Sauce:
25 g/1 oz butter
25 g/1 oz plain flour
300 ml/V2 pint milk
1 teaspoon finely chopped fresh mint
2 tablespoons cream
salt freshly ground black pepper
Put the potatoes into a large casserole dish. Add the water and sprig of mint. Cover and cook on FULL (100%) for 10 minutes. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1184/new-potatoes-with-minted-sauce/</link>
	</item>
	<item>
		<title>Diced Potato Mayonnaise</title>
		<description><![CDATA[	Diced Potato Mayonnaise
Metric/Imperial
450 g/1 lb new potatoes, scraped and < 3 spring onions, finely chopped 4 tablespoons water
V4 teaspoon salt 4 tablespoons mayonnaise 1 tablespoon double cream 6 green olives, stoned and finely chop 1 tablespoon chopped fresh parsley, to &#8221;
Combine the potatoes, spring onions,&#8217; salt in a large shallow dish. Cover lo cook on [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1183/diced-potato-mayonnaise/</link>
	</item>
	<item>
		<title>Courgettes Au Gratin</title>
		<description><![CDATA[	Courgettes Au Gratin
Metric/Imperial 
575 g/1 Vi lb courgettes, sliced diagonally
1 tablespoon olive oil 2 cloves garlic, crushed
salt freshly ground black pepper
1 egg, lightly beaten
25 g/1oz fresh white breadcrumbs
25 g/1 oz Gruyere cheese, grated
?Place the courgettes, oil and garlic in a large bowl ?and add salt and pepper to taste. Cover and cook a FULL (100%) [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1182/courgettes-au-gratin/</link>
	</item>
	<item>
		<title>Cauliflower Cheese</title>
		<description><![CDATA[	Cauliflower Cheese
Metric/Imperial 
1 cauliflower (prepared weight 675g/l$
Sauce:
25 g/1 oz butter 25 g/1 oz plain flour 300 ml/V2 pint milk
salt
freshly ground black pepper 1 teaspoon made English mustard I 50g/2oz Cheddar cheese, grated I chopped fresh parsley, to garnish I
Rinse the cauliflower in water and plac medium bowl. Cover and cook on (50%)   for [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1181/cauliflower-cheese/</link>
	</item>
	<item>
		<title>Green Beans In Tangy Tomato Sauce</title>
		<description><![CDATA[	Green Beans In Tangy Tomato Sauce
Metric/Imperial
1 clove garlic, crushed
1 small onion, finely chopped
2 back bacon rashers, derinded and chopped
1 X 225 g/8 oz can tomatoes
1 teaspoon dried mixed herbs
pinch of sugar 1 X 275g/10oz packet frozen whole green beans
Place the garlic, oniqn and bacon in a cooking dish. Cook on FULL (100%) for 2 minutes, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1180/green-beans-in-tangy-tomato-sauce/</link>
	</item>
	<item>
		<title>Thyme And Parsley Carrots</title>
		<description><![CDATA[	Thyme and Parsley Carrots
Metric/Imperial
3 tablespoons cold water
1 teaspoon demerara sugar
450 g/1 lb carrots, thinly sliced
25 g/1 oz butter, cut into pieces
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh parsley
thyme sprigs, to garnish
Place the water, sugar and carrots in a large bowl. Cover and cook on FULL (100%) for 8 minutes or until tender, stirring halfway [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1179/thyme-and-parsley-carrots/</link>
	</item>
	<item>
		<title>Thyme And Parsley Carrots</title>
		<description><![CDATA[	Thyme and Parsley Carrots
Metric/Imperial
3 tablespoons cold water
1 teaspoon demerara sugar
450 g/1 lb carrots, thinly sliced
25 g/1 oz butter, cut into pieces
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh parsley
thyme sprigs, to garnish
Place the water, sugar and carrots in a large bowl. Cover and cook on FULL (100%) for 8 minutes or until tender, stirring halfway [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1178/thyme-and-parsley-carrots/</link>
	</item>
	<item>
		<title>Beetroot With Savoury Cream</title>
		<description><![CDATA[	Beetroot With Savoury Cream
Metric/Imperial
450 g/llb beetroot
150 ml/Vi pint chicken stock
1 large onion, sliced
15g/Vioz butter 150 ml/lA pint double cream
salt freshly ground black pepper
Place the beetroot and chicken stock in a shallow dish. Cover and cook on FULL (100%) for 10 to 12 minutes. Rearrange halfway through cook¬ing. Set aside, covered.
Place the onion and butter in [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1177/beetroot-with-savoury-cream/</link>
	</item>
	<item>
		<title>Creamed Mushrooms</title>
		<description><![CDATA[	Creamed Mushrooms
Metric/Imperial
 450 g/1 lb field, oyster or cap mushrooms
25 g/1 oz butter 4 tablespoons plain flour
200 ml/7 floz milk
1 tablespoon chopped fresh parsley
25 g/1 oz grated cheese
salt freshly ground black pepper
pinch of grated nutmeg 4 large slices buttered toast, to serve
Cut the mushrooms into bite-sized pieces if large, leave them whole if small.
Place the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1176/creamed-mushrooms/</link>
	</item>
	<item>
		<title>Stuffed Marrow</title>
		<description><![CDATA[	Stuffed Marrow
Metric/Imperial
1  XI kg/2 lb marrow 40 g/116 oz red lentils 50 ml/2 floz hot water
1 onion, finely chopped 1 clove garlic, crushed
2 tablespoons water 175 g/6 oz minced lean beef 1 tablespoon tomato puree
Vi teaspoon yeast extract 1 tablespoon chopped fresh parsley,
1 teaspoon dried mixed herbs 2 tablespoons fresh wholemeal br
pinch of salt [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1175/stuffed-marrow/</link>
	</item>
	<item>
		<title>Herby Carrots In Orangejuice</title>
		<description><![CDATA[	Herby Carrots In Orangejuice
Metric/Imperial
450 g/1 lb young carrots
6 tablespoons pure unsweetened orange juice
2 tablespoons water
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh mint
V2 teaspoon salt
pinch of pepper
Vs teaspoon sugar
1 teaspoon lemon juice
1 teaspoon corn oil mint sprig, to garnish
Scrape the carrots, then slice diagonally. Com-t»jne all the remaining ingredients, except the corn oil, in a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1174/herby-carrots-in-orangejuice/</link>
	</item>
	<item>
		<title>Potatoes With Parmesan Cheese</title>
		<description><![CDATA[	Potatoes With Parmesan Cheese
Metric/Imperial
450 g/1 lb new potatoes, washed
50 g/2 oz butter
1 teaspoon salt
freshly ground black pepper
50g/2oz Parmesan cheese, grated
1 tablespoon chopped fresh parsley
»not scrape the potatoes. Place the butter in a ge shallow dish and heat on FULL (100%) for &#8220;njnute until melted. Stir in the salt, pepper to ^*t and Parmesan cheese.
! a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1173/potatoes-with-parmesan-cheese/</link>
	</item>
	<item>
		<title>Pommes Parisiennes</title>
		<description><![CDATA[	Pommes Parisiennes
Metric/Imperial
1.5 kg/3 lb large potatoes, peeled
5 tablespoons water
1 teaspoon salt
1 tablespoon plain flour
25 g/1 oz butter
Cut out small even-shaped potato balls with a Parisienne cutter (potato bailer).
Put the water and salt into a large roasting bag and shake well to dissolve the salt. Put the potatoes into the roasting bag and loosely seal with [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1172/pommes-parisiennes/</link>
	</item>
	<item>
		<title>Fennel Au Gratin</title>
		<description><![CDATA[	Fennel Au Gratin
Metric/Imperial
 3 large heads of fennel
juice of 1 lemon
600 ml/1 pint boiling water
freshly ground black pepper
75g/3oz Edam cheese, grated
1 tablespoon chopped fresh parsley
Trim the fennel heads and cut into quarters. Place in a large bowl or casserole and sprinkle with the lemon juice. Add the boiling water, cover and cook on FULL (100%) [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1171/fennel-au-gratin/</link>
	</item>
	<item>
		<title>Buttered Ginger Marrow</title>
		<description><![CDATA[	Buttered Ginger Marrow
Metric/Imperial
1 X 675g/l&#8217;/2lb marrow, peeled
25 g/1 oz butter
1 teaspoon salt
V2 teaspoon freshly ground black pepper Vi teaspoon ground ginger
Cut the marrow in half lengthways and scoop out the seeds. Cut into even-sized chunks.
Put the butter in a large shallow dish and heat on FULL (100%) for V2 minute until melted. Stir in the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1170/buttered-ginger-marrow/</link>
	</item>
	<item>
		<title>Mushrooms With Cheese Topping</title>
		<description><![CDATA[	Mushrooms With Cheese Topping
Metric/Imperial
25 g/1 oz butter 75 g/3 oz fresh white breadcrumbs
1 clove garlic, crushed 225 g/8 oz mushrooms, trimmed
pinch of salt
freshly ground black pepper
1 small onion, finely chopped
2 tablespoons finely chopped fresh parsley
(optional) 50g/2oz strong Cheddar cheese, grated
Put the butter in an ovenproof glass jug and heat on FULL (100%) for 1 minute. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1169/mushrooms-with-cheese-topping/</link>
	</item>
	<item>
		<title>Caponata</title>
		<description><![CDATA[	Caponata
Metric/Imperial
4 tablespoons vegetable oil
4 celery sticks, finely chopped
2 large onions, sliced
4 small aubergines, diced
4 tablespoons tomato puree
1  tablespoon capers
50 g/2 oz green olives, stoned and chop
2 tablespoons water
2 tablespoons red wine vinegar 1 teaspoon sugar
salt freshly ground black pepper
Place the oil, celery and onions in a large &#166; Cover and cook on FULL (100%) [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1168/caponata/</link>
	</item>
	<item>
		<title>Cauliflower Bake</title>
		<description><![CDATA[	Cauliflower Bake
Metric/Imperial 
350g/12oz frozen cauliflower florets j
Sauce:
25 g/1 oz butter
25 g/1 oz plain flour
100 g/4 oz curd cheese
salt
freshly ground black pepper
300 ml/V4 pint milk
1 egg, beaten
Garnish:
25 g/1 oz ham, chopped 2 slices of toast, cut into triangles
Arrange the frozen cauliflower florets ; edge of a large shallow dish, Cover lo greaseproof paper and cook on [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1167/cauliflower-bake/</link>
	</item>
	<item>
		<title>Cauliflower With Curry Sauce</title>
		<description><![CDATA[	Cauliflower With Curry Sauce
Metric/Imperial
1 x 450 g/1 lb cauliflower
2 tablespoons water
Sauce:
25 g/1 oz butter
25 g/1 oz plain flour
1 teaspoon curry powder
1 tablespoon wine vinegar
salt freshly ground black pepper
300 ml/Vz pint milk 25 g/1 oz cheese, grated (optional)
nove the outer leaves from the cauliflower 1, using an apple corer, remove the centre of ! stalk and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1166/cauliflower-with-curry-sauce/</link>
	</item>
	<item>
		<title>Salsify In Piquant Sauce</title>
		<description><![CDATA[	Salsify In Piquant Sauce
Metric/Imperial
450g/1 lb salsify, cut into 2.5cm/1 inch pieces
juice of xh lemon
25 g/1 oz butter
salt
1 tablespoon flour
1 tablespoon white wine
freshly ground black pepper
1 tablespoon soured cream
Place the salsify in a small deep dish. Immedi¬ately sprinkle with the lemon juice and stir well. Set aside for 10 minutes. Cover with cold water, then drain.
Add [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1165/salsify-in-piquant-sauce/</link>
	</item>
	<item>
		<title>Peperoni</title>
		<description><![CDATA[	Peperoni
Metric/Imperial
15g/V4oz butter
1 onion, chopped
VA teaspoon garlic salt
2 large green peppers, cored, seeded and sliced
2 red peppers, cored, seeded and sliced
freshly ground black pepper
Combine the butter, onion and garlic salt in a large deep dish and cook on FULL (100%) for 3 minutes, stirring once. Add the pepper slices and season with black pepper to taste. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1164/peperoni/</link>
	</item>
	<item>
		<title>Celery With Lemon And Almonds</title>
		<description><![CDATA[	Celery With Lemon And Almonds
Metric/Imperial
25 g/1 oz butter
350g/12oz celery, cut into 7.5cm/3 inch lengths
200 ml/7 floz chicken stock or water
100ml/3V2noz lemon juice
1 tablespoon sugar
salt freshly ground black pepper
50g/2oz flaked almonds
grated rind of 1 small lemon
celery leaves, to garnish
Place the butter in a shallow dish and heat on FULL (100%) for Vi minute or until melted. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1163/celery-with-lemon-and-almonds/</link>
	</item>
	<item>
		<title>Onion and Potato Bake</title>
		<description><![CDATA[	Onion and Potato Bake
Metric/Imperial
450 g/1 lb onions, thinly sliced
575g/lVilb potatoes, thinly sliced
salt
freshly ground black pepper
2 teaspoons dried mixed herbs
scant 75 ml/3 fl or milk
Place the onions in a medium bowl, cover and cook on FULL (100%) for 5 minutes, stirring halfway through cooking.
Layer the potatoes and onions in a 1.2 litre/2 pint dish, sprinkling each [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1162/onion-and-potato-bake/</link>
	</item>
	<item>
		<title>Swede And Orange Puree</title>
		<description><![CDATA[	Swede And Orange Puree
Metric/Imperial
lx 575 g/1 V4lb swede
ISOml/&#8217;A pint water
4 tablespoons orange juice
salt freshly ground black pepper
Garnish:
strips of orange peel parsley sprigs
Scrub the swede and prick deeply in places. Put into a roasting bag and add the i Seal loosely with an elastic band, leaving a &#166; the top, and cook on FULL (100%) minutes [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1161/swede-and-orange-puree/</link>
	</item>
	<item>
		<title>Celery With Carrots</title>
		<description><![CDATA[	Celery With Carrots
Metric/Imperial
6 sticks celery, cut into thin matchstick I
225 g/8 oz carrots, cut into thin matchstic&#8217;
25 g/1 oz butter 1 tablespoon snipped chives 1 teaspoon chopped fresh marjor
salt
freshly ground black pepper 1 teaspoon chopped fresh parsley j
The total weight of the vegetables about 350g/12oz.
Arrange the celery and carrots in a i the butter over [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1160/celery-with-carrots/</link>
	</item>
	<item>
		<title>Broad Beans With Water Chestnuts</title>
		<description><![CDATA[	Broad Beans With Water Chestnuts
Metric/Imperial
] x 450 g/1 lb packet frozen broad beans
2 tablespoons cold water
50 g/2 oz butter
1 clove garlic, crushed (optional)
1 x 225 g/8 oz can water chestnuts, drained and
sliced
Mjce the broad beans in a dish with the water. Cover and cook on FULL (100%) for 8 minutes, gining once,  halfway through [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1159/broad-beans-with-water-chestnuts/</link>
	</item>
	<item>
		<title>Corn On The Cob</title>
		<description><![CDATA[	Corn On The Cob
Metric/Imperial
50g/2oz butter
4 X 175-225 g/6-8 oz fresh or frozen corn on the cob, thawed
salt freshly ground black pepper
; the butter in a large deep dish and heat on LL (100%) for V2 minute until softened. Add : corn and turn to coat with the butter. Cover tly and cook on FULL (100%) [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1158/corn-on-the-cob/</link>
	</item>
	<item>
		<title>Cauliflower With Tomato Sauce</title>
		<description><![CDATA[	Cauliflower With Tomato Sauce
Metric/Imperial
I X 675 g/1 y2 lb whole cauliflower, trimmed
1 onion, finely chopped
300 ml/Vi pint water
salt
7 g/Woz butter
&#8216; torn»toesl skinned, seeded and quartered
3 tablespoons tomato puree
1 bay leaf
2 tablespoons plain flour 4 tablespoons cold water
pinch of sugar 2 tablespoons double cream 2 tablespoons cheese, grated
Place the cauliflower, stalk side up, in a cooking [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1157/cauliflower-with-tomato-sauce/</link>
	</item>
	<item>
		<title>Braised Red Cabbage With Apples</title>
		<description><![CDATA[	Braised Red Cabbage With Apples
Metric/Imperial
25g/loz butter
1 onion, chopped
450 g/1 lb red cabbage, coarsely shredded
2 cloves 250ml/8 floz hot chicken stock
salt
freshly ground black pepper 2 cooking apples, peeled, cored and sliced
Place the butter and onion in a large bowl. Cover and cook on FULL (100%) for 3 minutes, stirring once.
Stir in the cabbage, cloves and hot [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1156/braised-red-cabbage-with-apples/</link>
	</item>
	<item>
		<title>Western Baked Potatoes</title>
		<description><![CDATA[	Western Baked Potatoes
Metric/Imperial
 4 potatoes (about 250 g/9 oz each), scrubbed and
dried
100g/4oz corned beef, cubed 1 X 450 g/1 lb can barbecue beans
salt
freshly ground black pepper 50 g/2 oz grated cheese
Prick the potatoes with a fork and arrange on absorbent kitchen paper on the turntable or oven base, spaced well apart. Cook on FULL (100%) [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1155/western-baked-potatoes/</link>
	</item>
	<item>
		<title>Dolmas</title>
		<description><![CDATA[	Dolmas
Metric/Imperial 
8 large green cabbage leaves, stalks removed
1 onion, finely chopped 225 g/8 oz tomatoes, skinned and chopped
15g/V2OZ butter
4 tablespoons plain flour
300ml/V2 pint hot beef stock
Vi teaspoon Worcestershire sauce
Vi teaspoon dried oregano
salt
freshly ground black pepper 4 tablespoons cooked rice
Pour boiling water over the cabbage leaves and allow them to soften for a minute or so. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1154/dolmas/</link>
	</item>
	<item>
		<title>Creamed Swede</title>
		<description><![CDATA[	Creamed Swede
Metric/Imperial
675g/lVilb swede, peeled and diced j
3 tablespoons water
15g/Vioz butter IVi tablespoons double cream
salt
freshly ground black pepper parsley sprig, to garnish
Place the diced swede and water in a large j Cover and cook on FULL (100%) for 14&#166; minutes, stirring halfway through cook
Place the swede, water, butter, cream ; and pepper to taste in a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1153/creamed-swede/</link>
	</item>
	<item>
		<title>Mushrooms In Tanc Cream Sauce</title>
		<description><![CDATA[	Mushrooms In Tanc Cream Sauce
Metric/Imperial
25 g/1 oz butter
1 onion, finely chopped
450 g/1 lb button mushrooms,
1 teaspoon plain flour
150 ml/Vi pint double cream
Vz teaspoon grated nutmeg
12 teaspoons lemon juice
dash of Tabasco
salt freshly ground black pepper
Place the butter and onion in a large dish. &#166; and cook on FULL (100%) for 3 minu
Add the mushrooms, blending well, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1152/mushrooms-in-tanc-cream-sauce/</link>
	</item>
	<item>
		<title>Iemon-Glazed Leeks With Cheese</title>
		<description><![CDATA[	Iemon-Glazed Leeks With Cheese
Metric/Imperial
450 g/1 lb leeks, trimmed
25 g/1 oz butter
Vi teaspoon salt
1 tablespoon lemon juice
1 tablespoon grated Parmesan cheese
freshly ground black pepper
t the leeks into 2.5 cm/1 inch slices and place &#8220;a shallow dish.  Dot with the butter and Je with the salt. Cover and cook on FULL J(X)%) f°r 8 minutes,  [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1151/iemon-glazed-leeks-with-cheese/</link>
	</item>
	<item>
		<title>Irtichoke Mousseline</title>
		<description><![CDATA[	Irtichoke Mousseline
Metric/Imperial
6 globe artichokes I-^250ml/8floz half milk and half water, mixed
salt
1 Vi tablespoons lemon juice 3 tablespoons double cream freshly ground black pepper 40g/lVioz butter, to serve
ove the leaves from the artichokes, discard-the chokes but keeping the hearts. Trim S»ay any woody or dry parts from the leaves. *; Rinse, then place in a bowl [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1150/irtichoke-mousseline/</link>
	</item>
	<item>
		<title>Broad Beans In Horseradish Cream</title>
		<description><![CDATA[	Broad Beans In Horseradish Cream
Metric/Imperial
450 g/1 lb shelled broad beans
4 tablespoons water
salt
25 g/1 oz butter 2 tablespoons plain flour
300 ml/Vi pint milk
4 tablespoons double cream
4 teaspoons horseradish sauce
pinch of caster sugar
freshly ground black pepper
chopped fresh parsley, to garnish
Place the broad beans in a bowl with die water and a little salt. Cover and cook on [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1149/broad-beans-in-horseradish-cream/</link>
	</item>
	<item>
		<title>Beetroot with Ginger and Orange</title>
		<description><![CDATA[	Beetroot with Ginger and Orange
Metric/Imperial
 450 g/1 lb cooked beetroot
1 onion, finely chopped
2.5 cm/1 inch piece fresh ginger, finely grated
grated rind and juice of 1 orange
pinch of salt freshly ground black pepper
Peel the beetroot, cut into wedges and set aside.
Place the onion and ginger in a large bowl with the orange rind and juice. Cover [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1148/beetroot-with-ginger-and-orange/</link>
	</item>
	<item>
		<title>Mixed Vegetable Platter</title>
		<description><![CDATA[	Mixed Vegetable Platter
Metric/Imperial
 8 small new potatoes, scrubbed
6 tablespoons water
225 g/8 oz carrots, thinly sliced
225 g/8 oz green beans, sliced
1 tablespoon finely snipped chives, to garnish
Prick the skins of the potatoes. Place them in a large bowl and add 4 tablespoons of the water. Cover and cook on FULL (100%) for 8V4 minutes, stirring after [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1147/mixed-vegetable-platter/</link>
	</item>
	<item>
		<title>Mixed Vegetable Curry</title>
		<description><![CDATA[	Mixed Vegetable Curry
Metric/Imperial
50 g/2 oz butter
1 large onion, chopped
2 cloves garlic, chopped
1 apple, peeled, cored and chopped
2 tablespoons curry powder
2 tablespoons plain flour
1 teaspoon ground allspice
salt
freshly ground black pepper
1 x 400g/14oz can tomatoes
1 X 400g/14oz can butter beans
1 vegetable stock cube, crumbled
boiling water (see method) 675-800 g/1 V2-l3/4 lb prepared mixed 1 (celery, cauliflower, carrots, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1146/mixed-vegetable-curry/</link>
	</item>
	<item>
		<title>Broad Beans A La Grecque</title>
		<description><![CDATA[	Broad Beans A La Grecque
Metric/Imperial 
1 kg/2 lb fresh broad beans, she 300ml/V£ pint boiling water
1 onion, finely chopped 1 x 225 g/8 oz can tomatoes, chopt
2 tablespoons tomato puree 4 juniper berries, lightly crushed &#166; 1 bay leaf                 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1145/broad-beans-a-la-grecque/</link>
	</item>
	<item>
		<title>Green Beans In Soured Cream</title>
		<description><![CDATA[	Green Beans In Soured Cream
Metric/Imperial
450 g/1 lb young green or thin French beans, jjp»  trimmed and cut into 2.5 cm/1 inch pieces
3 tablespoons water 150 ml/Vi pint soured cream V* teaspoon grated nutmeg
salt freshly ground black pepper
40g/l&#8217;/2oz butter MOg/lVioz coarse fresh white breadcrumbs
: the beans and water in a medium bowl. : and cook [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1144/green-beans-in-soured-cream/</link>
	</item>
	<item>
		<title>Spiced Red Cabbage</title>
		<description><![CDATA[	Spiced Red Cabbage
Metric/Imperial
 450g/l lb red cabbage, trimmed, cored and
shredded
&#166; 1 small onion, finely chopped t   dessert aPpk, peeled, cored and chopped
25 g/1 oz butter
2 tablespoons wine vinegar
2 tablespoons brown sugar
1 teaspoon salt
V2 teaspoon ground allspice V2 teaspoon grated nutmeg 1 teaspoon caraway seeds (optional) freshly ground black pepper 150 ml/1/* pint boiling [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1143/spiced-red-cabbage/</link>
	</item>
	<item>
		<title>Leeks in Wine and Garlic Sauce</title>
		<description><![CDATA[	Leeks in Wine and Garlic Sauce
Metric/Imperial
 450 g/1 lb leeks, sliced
25 g/1 oz butter
25 g/1 oz plain flour
1 teaspoon French mustard
ISOml/Vi pint chicken stock
150ml/V4 pint dry white wine
1 clove garlic, crushed
salt
freshly ground black pepper Toasted Crumbs (see page 314)
Place the leeks in a casserole. Cover and cook on FULL (100%) for 8 minutes, stirring once. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1142/leeks-in-wine-and-garlic-sauce/</link>
	</item>
	<item>
		<title>Potato and Green Pepper Ratatouille</title>
		<description><![CDATA[	Potato and Green Pepper Ratatouille
Metric/Imperial
225 g/8 oz potatoes, peeled
1 green pepper, cored and seeded
1 onion, peeled
Vi teaspoon salt
V2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
3 tablespoons soy sauce
about 1 tablespoon water
Slice the vegetables paper thin (use a food processor or mandoline if you have one). Com¬bine all the ingredients in a large deep dish [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1141/potato-and-green-pepper-ratatouille/</link>
	</item>
	<item>
		<title>Broccoli with Piquant Dressing</title>
		<description><![CDATA[	Broccoli with Piquant Dressing
Metric/Imperial
450 g/1 lb fresh or frozen broccoli spears
4 tablespoons water
Dressing:
1 teaspoon tomato puree
2 teaspoons French mustard
150 ml/&#8217;A pint single cream
1 teaspoon horseradish sauce
1 teaspoon salad cream
salt freshly ground black pepper
Arrange the broccoli in a shallow oval or round dish, keeping the stalks towards the centre. Using a sharp knife, make two incisions [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1140/broccoli-with-piquant-dressing/</link>
	</item>
	<item>
		<title>Wholewheat Spinach and Cheese Quiche</title>
		<description><![CDATA[	Wholewheat Spinach and Cheese Quiche
Metric/Imperial 
175g/6oz wholemeal flour
pinch of salt
40 g/1&#8242;/2oz lard
40g/lV2Oz margarine
2 tablespoons iced water
Filling:
450 g/1 lb fresh spinach leaves or 1 X 225 j packet frozen leaf spinach 100g/4oz cottage cheese
2 eggs, beaten
75 niU2V2 fl oz single cream
4 tablespoons grated Parmesan cheesei
salt
freshly ground black pepper
Mix the flour with the salt in a bowl. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1139/wholewheat-spinach-and-cheese-quiche/</link>
	</item>
	<item>
		<title>Vegetables Rajah</title>
		<description><![CDATA[	Vegetables Rajah
Metric/Imperial
4 medium potatoes, sliced
4 large carrots, sliced
6 small turnips, sliced
1 x 425 g/15 oz can Madras hot curry cook-in-
sauce 1 X 225 g/8 oz can tomatoes
3 onions, sliced 1 small green pepper, cored, seeded and sliced
1 clove garlic, finely chopped 1 tablespoon chopped stem ginger
100g/4oz frozen petits pois
100 ml/3 l/2floz natural yogurt
3 tablespoons chopped [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1138/vegetables-rajah/</link>
	</item>
	<item>
		<title>Spinach Terrine</title>
		<description><![CDATA[	Spinach Terrine
Metric/Imperial 
20 large fresh spinach leaves 450 g/1 lb full-fat soft cheese
3 egg yolks 100 g/4 oz cooked ham, minced or finely
chopped
2 teaspoons lemon juice  &#8216;                            [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1137/spinach-terrine/</link>
	</item>
	<item>
		<title>Vegetarian Flan. with Celeriac Mousseli</title>
		<description><![CDATA[	Vegetarian Flan. with Celeriac Mousseline
Metric/Imperial
 Celeriac mousseline:
350g/12oz celeriac, cut into chunks
150ml/V4 pint hot skimmed milk and water, in
equal parts
pinch of salt
2 tablespoons low-fat fromage blanc or Greek-style (strained) yogurt chopped fresh parsley, to garnish
Flan:
1 onion, finely chopped
100 g/4 oz carrots, finely diced
300 ml/V2 pint skimmed milk
100 g/4 oz turnip, finely diced
V2 small red pepper, cored, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1136/vegetarian-flan-with-celeriac-mousseli/</link>
	</item>
	<item>
		<title>Vegetable Rissoles</title>
		<description><![CDATA[	Vegetable Rissoles
Metric/Imperial
100g/4oz red lentils
600 ml/1 pint boiling chicken stock
1 large onion, finely chopped
1 celery stick, finely chopped
2 small carrots, grated
50g/2oz cooked green beans, finely chopped 50g/2oz fresh white breadcrumbs
3 eggs, beaten 1 teaspoon dried mixed herbs
salt
freshly ground black pepper
75g/3oz dry white breadcrumbs
2-3 tablespoons vegetable oil
Place the lentils and boiling stock in a- bowl. Cover and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1135/vegetable-rissoles/</link>
	</item>
	<item>
		<title>Mixed Vegetables Au Gratin</title>
		<description><![CDATA[	Mixed Vegetables Au Gratin
Metric/Imperial
 350g/12oz cauliflower florets
2 tablespoons water
1 large onion, thinly sliced
1 large green pepper, cored, seeded and cut into
rings
25 g/loz butter 2 medium beetroot, cooked and chopped
salt
freshly ground black pepper
ISOml/&#8217;A pint double cream
VA teaspoon lemon juice
1 clove garlic, crushed
lOOgMoz mature Cheddar cheese, grated
50g/2oz fresh brown breadcrumbs
2 hard-boiled eggs, chopped 1 tablespoon chopped fresh [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1134/mixed-vegetables-au-gratin/</link>
	</item>
	<item>
		<title>Carrot and Herb Ring</title>
		<description><![CDATA[	Carrot and Herb Ring
Materic/Imperial
i green cabbage leaves
, very finely chopped
! garlic, crushed i/6fioz skimmed milk /I lb carrots, grated i brown sugar
1 cheese, finely grated &#8216; ground black pepper
2 eggs
? chopped fresh coriander l finely chopped fresh parsley
_ t leaves and remove the core of i the leaves in boiling water for 8 ! fetto [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1133/carrot-and-herb-ring/</link>
	</item>
	<item>
		<title>Piperade</title>
		<description><![CDATA[	Piperade
Metric/Imperial 
2 large green or red peppers, halved lengthways,
cored and seeded
2 tablespoons olive oil
2 large onions, thinly sliced
Vi red chilli, seeded and thinly sliced (optional)
2 cloves garlic, crushed
pinch of sugar
salt
freshly ground black pepper 450 g/llb, tomatoes, skinned and chopped
4 eggs, lightly beaten 4 slices ham, chopped, to garnish
Grill die peppers under a preheated hot grill [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1132/piperade/</link>
	</item>
	<item>
		<title>Stir-Fried Vegetables</title>
		<description><![CDATA[	Stir-Fried Vegetables
Metric/Imperial
50g/2oz butter or margarine
100g/4oz mangetout, trimmed
1 green1 pepper, cored, seeded and finely sliced
1 red pepper, cored, seeded and finely sliced
4 tablespoons soy sauce
1 teaspoon sherry 225 g/8 oz fresh beansprouts 1 tablespoon flaked almonds
salt
freshly ground black pepper 1 tablespoon sesame seeds
Preheat a large browning dish on FULL (100%) for 5 minutes (or according to [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1131/stir-fried-vegetables/</link>
	</item>
	<item>
		<title>Mushroom and Walnut Quiche</title>
		<description><![CDATA[	Mushroom and Walnut Quiche
Metric/Imperial
 Pastry: 75 g/3oz plain flout
pinch of salt
40g/l&#8217;/2oz soft margarine 1 tablespoon cold water
Filling:
15 g/Vioz butter
1 small onion, finely chopped
75g/3oz button mushrooms, sliced
13 g/^oz walnuts, chopped
1 X 175 ml/6 floz can evaporated milk
3 eggs
salt freshly ground black pepper
To make the pastry, sift the flour and salt together and rub in the margarine [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1130/mushroom-and-walnut-quiche/</link>
	</item>
	<item>
		<title>Spinach and Leek</title>
		<description><![CDATA[	Spinach and Leek
Metric/Imperial 
100 g/4 oz spinach, trimmed and 1 frosted if frozen
3 small leeks, thinly sliced
3 shallots or 1 onion, very finely i
1 tablespoon lemon juice
2 tablespoons water
pinch of salt freshly ground black pepper,^
3 eggs
250ml/8 floz skimmed milk J 2 tablespoons fresh wholemeal 1 1 tablespoon grated Parmesan cheese J&#166;
Drain the spinach and squeeze [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1129/spinach-and-leek/</link>
	</item>
	<item>
		<title>Vegetable Cheese Crumble</title>
		<description><![CDATA[	Vegetable Cheese Crumble
Metric/Imperial
 Crumble topping:
150 g/5 oz plain flour
salt freshly ground black pepper
50 g/2oz butter 75 g/3 oz Cheddar cheese, grated
Filling: 50 g/2oz butter
2 onions, sliced
2 celery sticks, chopped
3 carrots, sliced 25 g/1 oz plain flour
3 ml/% pint hot vegetable or chicken stock 225 g/8 oz cabbage, cored and shredded 225 g/8 oz tomatoes, skinned, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1128/vegetable-cheese-crumble/</link>
	</item>
	<item>
		<title>Greek Casserole</title>
		<description><![CDATA[	Greek Casserole
Metric/Imperial
225 g/8oz long-grain rice
600 ml/1 pint boning water
2 x 275 g/lOoz packets frozen casserole
vegetables         : 6 tablespoons cold water 1 tablespoon chopped fresh herbs
4 tablespoons tomato puree
1 X 275 g/lOoz packet frozen cut leaf spinach
250 ml/8 floz natural yogurt
2 egg yolks
1 tablespoon French mustard 200g/7oz feta [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1127/greek-casserole/</link>
	</item>
	<item>
		<title>Garden Vegetable Casserole</title>
		<description><![CDATA[	Garden Vegetable Casserole
Metric/Imperial
40g/lV4oz butter
1 onion, thinly sliced
3 tablespoons plain flour
1 teaspoon grated nutmeg
300ml/Vi pint milk
300ml/V&#038; pint hot chicken stock
salt
freshly ground black pepper 175 g/6 oz Cheddar cheese with ham and
mustard, grated
450g/llb potatoes, peeled and thinly sliced 2 X 275 g/10 oz packets frozen sweetcorn, peas
and carrots sliced tomatoes (optional)
Place the butter in a large bowl [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1126/garden-vegetable-casserole/</link>
	</item>
	<item>
		<title>Nutmeal Courgettes</title>
		<description><![CDATA[	Nutmeal Courgettes
Metric/Imperial
2 large courgettes 2 thick slices of bread, crusts removed
6 tablespoons milk
15g/Vioz soft margarine
4 tablespoons finely chopped nuts
4 tablespoons grated cheese
legg 1 tablespoon chopped fresh parsley
Cut the courgettes in half lengthways. Place the bread in a bowl and pour the milk over, then turn the bread over and leave until the milk is absorbed. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1125/nutmeal-courgettes/</link>
	</item>
	<item>
		<title>Swiss Tomato Casserole</title>
		<description><![CDATA[	Swiss Tomato Casserole
Metric/Imperial
40g/lV2OZ butter
40 g/lVboz plain flour
450 ml/% pint milk
salt
freshly ground black pepper 100g/4oz Gruyere cheese, grated
4 tablespoons single cream 675 g/lVfelb ripe, firm tomatoes, skinned!
sliced
Vi teaspoon dried basil
2 teaspoons caster sugar
25 g/1 oz grated Parmesan cheese
Place the butter, flour and milk in a bowl. .1 on FULL (100%) for 5 to 6 minutes, every [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1124/swiss-tomato-casserole/</link>
	</item>
	<item>
		<title>Spinach Gnocchi</title>
		<description><![CDATA[	Spinach Gnocchi
Metric/Imperial 
225 g/8 oz frozen chopped spinach &#166; 175 g/6 oz Ricotta cheese
I5g/V2oz butter
2 eggs, lightly beaten
65g/2V2OZ plain flour
25 g/1 oz Parmesan cheese, finely (
Vi teaspoon grated nutmeg
salt freshly ground black pepper
Place the frozen spinach in a small bowl a on FULL (100%) for about 4 minutes ? thawed, stirring twice. Then place the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1123/spinach-gnocchi/</link>
	</item>
	<item>
		<title>Mushroom and Brazil Nut Loaf</title>
		<description><![CDATA[	Mushroom and Brazil Nut Loaf
Metric/Imperial
2 onions, finely chopped
2 cloves garlic, crushed
2 large carrots, finely diced
3 tablespoons water
450 g/1 lb mushrooms, finely chopped
50g/2oz shelled Brazil nuts, finely chopped
100g/4oz fresh wholemeal breadcrumbs
2 tablespoons chopped fresh parsley or
2 teaspoons dried mixed herbs
salt freshly ground black pepper
2 eggs
120ml/4floz skimmed milk 6-8 large spinach leaves, trimmed and blanched
Place the onions, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1122/mushroom-and-brazil-nut-loaf/</link>
	</item>
	<item>
		<title>Spicy Vegetable Curry</title>
		<description><![CDATA[	Spicy Vegetable Curry
Metric/Imperial 
1 onion, finely chopped
1  clove garlic, crushed
1 cm/Viinch piece of fresh root ginger, peeled
and finely grated 300 ml/1/^ pint hot vegetable or chicken stock
1  teaspoon ground coriander Vi teaspoon chilli powder
2 teaspoons garam masala or curry powder
2 carrots, thinly sliced
1 potato, scrubbed and cut into 2.5 cm/1 inch
cubes
175 g/6 oz [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1121/spicy-vegetable-curry/</link>
	</item>
	<item>
		<title>Stuffed Onions</title>
		<description><![CDATA[	Stuffed Onions
Metric/Imperial
 2 tablespoons bulgar wheat 7 tablespoons boiling water
4 large onions, peeled
1 small courgette, finely chopped
1 tablespoon chopped fresh parsley, or
1 teaspoon dried mixed herbs
1 teaspoon soy sauce
pinch of salt freshly ground black pepper
Place the bulgar wheat in a small bowl, add 4 tablespoons of the boiling water and leave to soak while preparing [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1120/stuffed-onions/</link>
	</item>
	<item>
		<title>Stuffed Cabbage in Chilli Sauce</title>
		<description><![CDATA[	Stuffed Cabbage in Chilli Sauce
Metric/Imperial 
1 small Savoy cabbage, weighing about 11 1 onion, finely chopped
legg
350g/12oz minced lean beef 1 tablespoon easy-cook long-grain ric
5 tablespoons beef stock 1 teaspoon fresh lemon juice
2 teaspoons salt Yi teaspoon freshly ground black pepp 300ml/y2 pint water
Sauce:
5 tablespoons tomato puree
V4 teaspoon hot chilli powder
V* teaspoon Worcestershire sauce
salt
freshly ground black [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1119/stuffed-cabbage-in-chilli-sauce/</link>
	</item>
	<item>
		<title>Golden Vegetable Curry</title>
		<description><![CDATA[	Golden Vegetable Curry
Metric/Imperial
1 tablespoon vegetable oil
1 small green pepper, cored, seeded and finely
chopped 2 carrots, finely sliced
1  celery stick, finely chopped 2 large onions, finely chopped
3 tomatoes, skinned and chopped
1 tablespoon lemon juice
1 large eating apple, peeled, cored and chopped 25 g/1 oz dark brown sugar
2 tablespoons curry powder
2 teaspoons turmeric 2 tablespoons desiccated [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1118/golden-vegetable-curry/</link>
	</item>
	<item>
		<title>Cauliflower and Green Bean Salad</title>
		<description><![CDATA[	Cauliflower and Green Bean Salad
Metric/Imperial 
350g/12oz fresh cauliflower, divided into florets
5 tablespoons water 225 g/8 oz frozen whole green beans
120 ml/4 floz French dressing
* little red and green pepper, chopped (optional)
finely chopped hard-boiled egg, to garnish
(optional)
 the cauliflower florets in a shallow oval , keeping the stems to the centre. Add 3 &#8220;&#8221;spoons of the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1117/cauliflower-and-green-bean-salad/</link>
	</item>
	<item>
		<title>Flash-Cooked Salad</title>
		<description><![CDATA[	Flash-Cooked Salad
Metric/Imperial 
1 cucumber, cut into 3mm/Vfeinch slices
6 celery sticks, finely sliced 100g/4oz cauliflower florets, broken into sprigs 100g/4oz carrots, cut into thin matchstick strips
6 tablespoons medium red wine
4 tablespoons corn or sunflower oil
1 teaspoon freshly ground black pepper
V2 teaspoon salt
1 teaspoon sugar
Combine all the ingredients in a large bowl. Cover and cook on FULL [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1116/flash-cooked-salad/</link>
	</item>
	<item>
		<title>Potato Salad with Chives</title>
		<description><![CDATA[	Potato Salad with Chives
Metric/Imperial
450 g/1 lb new potatoes, scrubbed and sliced
1 small onion, chopped
4 tablespoons water
salt
freshly ground black pepper 5 tablespoons mayonnaise 1 tablespoon snipped chives
Place the potatoes, onion, water and a pinch of salt in a cooking dish. Cover and cook on FULL (100%) for 8 to 10 minutes, stirring twice. Leave to STAND, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1115/potato-salad-with-chives/</link>
	</item>
	<item>
		<title>German Potato Salad</title>
		<description><![CDATA[	German Potato Salad
Metric/Imperial
 675 g/1 Vi Ib potatoes, peeled and cut into chunks
4 tablespoons water
4 streaky bacon rashers, dcrinded and chopped Vi bunch spring onions, finely sliced
25 g/1 oz butter
1 tablespoon flour
100g/4oz garlic sausage, cubed
150ml/i/tpint single cream
salt freshly ground black pepper
Garnish:
poppy seeds
snipped chives
Place the chunks of potato and water in a bowl. Cover loosely and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1114/german-potato-salad/</link>
	</item>
	<item>
		<title>Vegetable Rice Salad</title>
		<description><![CDATA[	Vegetable Rice Salad
Metric/Imperial
V2 onion, finely chopped 1 tablespoon vegetable oil 1 teaspoon curry powder
V2 teaspoon paprika 1 teaspoon tomato pur6e 150 ml/1/* pint cold water
1  teaspoon lemon juice
2 tablespoons salad oil
1 tablespoon white wine vinegar 225g/8oz long-grain rice 600 ml/1 pint boiling water
1 teaspoon salt 2 tomatoes, skinned, seeded and coarsely
chopped
VA cucumber, cubed 3 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1113/vegetable-rice-salad/</link>
	</item>
	<item>
		<title>Lemony Salad Appetizer</title>
		<description><![CDATA[	Lemony Salad Appetizer
Metric/Imperial
2 tablespoons vegetable oil
1 clove garlic, crushed
1 small onion, peeled
finely grated rind and juice of 1 large lemon
150ml/&#8217;Apint dry vermouth
2 tablespoons soft brown sugar
3 tablespoons chopped fresh parsley
salt
freshly ground black pepper 225 g/8 oz young carrots, cut into matchstick
strips 225 g/8 oz shelled broad beans
Place the oil, garlic and onion in a bowl. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1112/lemony-salad-appetizer/</link>
	</item>
	<item>
		<title>Stir-Fry Salad</title>
		<description><![CDATA[	Stir-Fry Salad
Metric/Imperial 
225 g/8 oz long-grain rice 600 ml/1 pint boiling water 5 tablespoons vegetable oil
1 onion, chopped
3 celery sticks, thinly sliced
1 X 100g/4oz packet frozen sliced green beans
1 X 100g/4oz packet frozen peas 1 X 275 g/10 oz packet frozen sweetcorn kernels
214
4 tablespoons soy sauce
1/2 teaspoon mustard powder
2 tablespoons white wine vinegar
2 teaspoons soft [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1111/stir-fry-salad/</link>
	</item>
	<item>
		<title>Vegetable Vinaigrette</title>
		<description><![CDATA[	Vegetable Vinaigrette
Metric/Imperial
100g/4oz young green beans, trimmed
3 tablespoons cold water
salt
freshly ground black pepper
100g/4oz courgettes, thickly sliced
100g/4oz button mushrooms, trimmed
2 hard-boiled eggs, quartered
2 tablespoons olive oil
juice of V2 lemon chopped fresh herbs (parsley, chives, marjoram,
oregano, for example) 1 lemon, quartered, to garnish
rlace the beans in a bowl with 2 tablespoons of the water and a pinch of [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1110/vegetable-vinaigrette/</link>
	</item>
	<item>
		<title>Carrot and Parsnip Croquettes</title>
		<description><![CDATA[	Carrot and Parsnip Croquettes
Metric/Imperial
350g/12oz carrots, thinly sliced
350g/12oz parsnips, thinly sliced
6 tablespoons water
pinch of salt
freshly ground black pepper
25g/loz polyunsaturated margarine
50g/2oz fresh wholemeal breadcrumbs, toasted
50g/2oz hazelnuts, toasted and finely chopped
1 egg, lightly beaten
Place the carrots and parsnips in a large bowl or casserole. Add the water, cover and cook on FULL (100%) for 11 to 12 minutes, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1109/carrot-and-parsnip-croquettes/</link>
	</item>
	<item>
		<title>Vegetable Lasagne</title>
		<description><![CDATA[	Vegetable Lasagne
Metric/Imperial
2 courgettes, thinly sliced
175g/6oz button mushrooms, thinly sliced
pinch of salt
freshly ground black pepper
175 g/6 02 dried lasagne vcrdi
2 tablespoons grated Parmesan cheese
Tomato sauce:
2 onions, thinly sliced
1 clove garlic, crushed
1 green pepper, cored, seeded and thinly sliced
2 tablespoons water
1 X 400g/14oz can tomatoes, chopped
2 tablespoons tomato puree
1  teaspoon dried mixed herbs
1 tablespoon wholemeal flour, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1108/vegetable-lasagne/</link>
	</item>
	<item>
		<title>Spaghetti All&#8217;uova</title>
		<description><![CDATA[	Spaghetti All&#8217;uova
Metric/ Imperial
salt
1 tablespoon vegetable oil
1.75 litres/3 pints boiling water
225 g/8 oz dried spaghetti
3 eggs, lightly beaten 100g/4oz butter, cut into pieces 50g/2oz pecorino cheese, grated
Place the salt, oil and water in a large bowl-Soften the spaghetti in the water until completely immersed. Cover and cook on FULL (100%) for 8 minutes, checking during cooking [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1107/spaghetti-alluova/</link>
	</item>
	<item>
		<title>Noodles</title>
		<description><![CDATA[	Noodles
Metric/Imperial
225 g/8 oz dried noodles
1.2 litrcs/2 pints boiling water
1 teaspoon salt 1 teaspoon vegetable oil
Place the noodles in a large deep dish. Add the boiling water and salt, then stir in the oil. Cook on FULL (100%) for 6 minutes, stirring once. Cover tightly and leave to STAND for 5 minutes until the noodles are [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1106/noodles/</link>
	</item>
	<item>
		<title>Noodles with Pea And Bacon Sauce</title>
		<description><![CDATA[	Noodles with Pea And Bacon Sauce
Metric/Imperial 
225 g/8 oz smoked back bacon, derinded and
chopped
1 onion, chopped 1 tablespoon chopped mixed fresh herbs
450 g/1 lb frozen peas
100 ml/4 floz chicken stock
225 g/8 oz dried egg noodles
600 ml/1 pint boiling water
1 tablespoon vegetable oil
salt
freshly ground black pepper 150ml/&#8217;/4 pint single cream
Place the bacon in a casserole dish. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1105/noodles-with-pea-and-bacon-sauce/</link>
	</item>
	<item>
		<title>Garlic Cheese and Herb Pasta</title>
		<description><![CDATA[	Garlic Cheese and Herb Pasta
Metric/Imperial
225 g/8 oz dried wholewheat tagliatelle
1.2 litres/2 pints hot water
1  teaspoon sunflower oil
pinch of salt
100g/4oz low-fat soft cheese 2 tablespoons skimmed milk
2  cloves garlic, crushed
1 tablespoon finely chopped fresh basil, or
1 teaspoon dried basil
freshly ground black pepper
50g/2oz Brazil nuts, finely chopped
fresh basil, shredded, to garnish
Place the pasta, hot water, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1104/garlic-cheese-and-herb-pasta/</link>
	</item>
	<item>
		<title>Stuffed Cannelloni</title>
		<description><![CDATA[	Stuffed Cannelloni
Metric/Imperial 
1 small onion, finely chopped
1 tablespoon vegetable oil
175 g/6 oz chicken livers, chopped
1 X 225 g/8 oz can tomatoes, drained
225 g/8 oz mushrooms, finely chopped
8 tubes dried cannelloni
900ml/lV2 pints boiling water
Tomato Sauce (see page 307)
grated Parmesan cheese
Place the onion and oil in a large dish and cook on FULL (100%) for 2V2 minutes, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1103/stuffed-cannelloni/</link>
	</item>
	<item>
		<title>Pasta Shells with Bolognese Sauce</title>
		<description><![CDATA[	Pasta Shells with Bolognese Sauce
Metric/Imperial
175g/6oz dried pasta shells
900ml/l!/2pints boiling water
1 teaspoon salt
1 tablespoon vegetable oil
Boiognese sauce:
1 tablespoon oil 4 streaky bacon rashers, derinded and chopped
1 onion, finely chopped
450 g/11b minced lean beef
50 g/2oz mushrooms, chopped
1 teaspoon chopped fresh parsley
1 beef stock cube, crumbled
1 teaspoon French mustard
1 teaspoon dried oregano
1 X 225g/8oz can tomatoes, chopped
3 tablespoons [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1102/pasta-shells-with-bolognese-sauce/</link>
	</item>
	<item>
		<title>Noodle and Ham Bake</title>
		<description><![CDATA[	Noodle and Ham Bake
Metric/Imperial
 225g/8oz cooked ham, chopped
1 onion, finely chopped
3 tablespoons chopped fresh parsley
225 g/8 oz cooked noodles
300 ml/Vz pint milk
2 eggs, beaten
V2 teaspoon salt
pinch of grated nutmeg
50g/2oz Cheddar cheese, grated
25 g/1 oz butter 1 teaspoon ground paprika
Place the ham, onion and parsley in a dish. Cover and cook on FULL (100%) for 5 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1101/noodle-and-ham-bake/</link>
	</item>
	<item>
		<title>Noodles with Chees Leeks</title>
		<description><![CDATA[	Noodles with Chees Leeks
Metric/Rmperial
350g/12oz dried egg noodles
900ml/lV2 pints boiling water
1 tablespoon vegetable oil
675 g/lVilb leeks, sliced
4 tablespoons cold water
salt freshly ground black pepper
25g/loz butter
25 g/1 oz plain flour
450 ml/3/4 pint milk
1 teaspoon made mustard
100g/4oz cheese, grated
Place the noodles, boiling water and oil in a bowl. Cover and cook on FULL (100%) for 6 minutes. Leave [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1100/noodles-with-chees-leeks/</link>
	</item>
	<item>
		<title>Spaghetti with Neapolitan Sauce</title>
		<description><![CDATA[	Spaghetti with Neapolitan Sauce
Metric/Imperial
350g/12oz dried spaghetti
1.5 litres/2V2 pints boiling water
1 tablespoon vegetable oil
Sauce:
2 tablespoons olive oil
1 large onion, chopped
1 clove garlic, crushed
450 g/1 lb tomatoes, skinned, seeded and
chopped
1 tablespoon chopped mixed fresh herbs (thyme, oregano, parsley, for example)
salt freshly ground black pepper
15g/V^oz butter grated Parmesan cheese for sprinkling
Hold the spaghetti in a deep bowl with [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1099/spaghetti-with-neapolitan-sauce/</link>
	</item>
	<item>
		<title>Tortellini in Creamy Pesto Sauce</title>
		<description><![CDATA[	Tortellini in Creamy Pesto Sauce
Metric/Imperial
175g/6oz dried tortellini
900mI/l!/2 pints boiling water
1 tablespoon vegetable oil
salt
freshly ground black pepper
150ml/V4 pint single cream
1 tablespoon canned or bottled pesto sauce
grated Parmesan cheese for sprinkling
Place the tortellini in a bowl with the boiling water, oil and a pinch of salt. Cover and cook on FULL (100%) for 12 to 14 minutes. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1098/tortellini-in-creamy-pesto-sauce/</link>
	</item>
	<item>
		<title>Tagliatelle with Mushroom Sauce</title>
		<description><![CDATA[	Tagliatelle with Mushroom Sauce
Metric/Imperial
50g/2oz butter
225 g/8 oz bacon, derinded and chopped
100g/4oz mushrooms, sliced
25 g/1 oz plain flour
300ml/!/2 pint milk
salt
freshly ground black pepper
350g/12oz dried tagliatelle verdi
600 ml/1 pint boiling water
1 tablespoon vegetable oil
Place half the butter in a bowl and heat on FULL (100%) for V2 minute or until melted. Add the bacon, cover and cook [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1097/tagliatelle-with-mushroom-sauce/</link>
	</item>
	<item>
		<title>Lasagne Alforno</title>
		<description><![CDATA[	Lasagne Alforno
Metric/Imperial
2 tablespoons vegetable oil
1 onion, finely chopped
1 clove garlic, crushed
350g/12oz minced lean beef
1 X 225g/8oz can tomatoes
50g/2oz mushrooms, chopped
1  beef stock cube, crumbled V2 teaspoon dried oregano
2  tablespoons tomato puree
salt
freshly ground black pepper
12 sheets of quick-cooking lasagne
Toasted Crumbs (sec page 314)
grated Parmesan cheese
Sauce:
50 g/2 02 butter
50g/2oz plain flour
600 ml/1 pint milk
1 teaspoon [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1096/lasagne-alforno/</link>
	</item>
	<item>
		<title>Ham and Chicken Lasagne</title>
		<description><![CDATA[	Ham and Chicken Lasagne
Metric/Imperial
1 X 350g/12oz chicken portion
175g/6oz dried lasagne verdi
V2 teaspoon vegetable oil 900 ml/1 V2 pints boiling water
salt
1 onion, finely chopped 1 small green pepper, cored, seeded and finely
chopped
40g/l&#8217;/2oz butter
40g/lV2OZ plain flour
300 ml/Va pint milk
l50ml/1A pint hot chicken stock
50g/2oz cooked ham, finely chopped
freshly ground black pepper 40g/lV2oz Cheddar cheese, finely grated
Place the chicken [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1095/ham-and-chicken-lasagne/</link>
	</item>
	<item>
		<title>Seafood Spaghetti</title>
		<description><![CDATA[	Seafood Spaghetti
Metric/Imperial
1.75 litres/3 pints boiling water
V2 teaspoon salt
1 tablespoon oil
225g/8oz dried spaghetti
1 X 400g/14oz can tomatoes
1 tablespoon tomato puree
100g/4oz peeled prawns
1 x225g/8oz can crabmeat, drained
12 pimi en to-stuffed olives, drained
salt
freshly ground black pepper 3 teaspoons cornflour (optional)
Garnish:
grated Parmesan cheese 12 extra pimiento-stuffed olives
Pour the boiling water into a large heatproof mixing bowl. Add the salt [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1094/seafood-spaghetti/</link>
	</item>
	<item>
		<title>Spaghetti With Ham And Mushrooms</title>
		<description><![CDATA[	Spaghetti With Ham And Mushrooms
Metric/Imperial
15g/V2oz butter 50g/2oz mushrooms, thinly sliced
2 tomatoes, sliced
175g/6oz cooked ham, diced
1 tablespoon sweet pickle (optional)
225 g/8 oz cold cooked spaghetti
salt freshly ground black pepper
Put the butter and mushrooms in a shallow dish and cook on FULL (100%) for 2 minutes. Add the tomatoes, turning them over so they are evenly coated [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1093/spaghetti-with-ham-and-mushrooms/</link>
	</item>
	<item>
		<title>Seafood Pasta Salad</title>
		<description><![CDATA[	Seafood Pasta Salad
Metric/Imperial
225 g/8 oz dried pasta shells
1.2 litres/2 pints boiling water
450 g/1 lb firm white fish (cod or haddock, for
example)
2 tablespoons cold water
100g/4oz peeled shrimps
1 red or green pepper, cored, seeded and
chopped
Green onion dressing: 5 tablespoons vegetable oil 2 tablespoons lemon juice
1 clove garlic, crushed 2 tablespoons chopped fresh parsley
3 spring onions, sliced 3 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1092/seafood-pasta-salad/</link>
	</item>
	<item>
		<title>Pasta Slaw</title>
		<description><![CDATA[	Pasta Slaw
Metric/Imperial
100g/4oz dried wholewheat spaghetti rings
450 ml/% pint boiling water
salt
freshly ground black pepper
100g/4oz white cabbage, shredded
4 celery sticks, finely chopped
100g/4oz carrots, grated
1 onion, finely chopped
175 ml/6 floz low-fat natural yogurt
Place the spaghetti rings in a bowl with the boiling water and a pinch of salt. Cover and cook on FULL (100%) for 10 to 12 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1091/pasta-slaw/</link>
	</item>
	<item>
		<title>Crunchypasta Salad With Avocado</title>
		<description><![CDATA[	Crunchypasta Salad With Avocado
Metric/Imperial
175g/6oz dried pasta spirals
1 litre/1% pints boiling water
1 tablespoon vegetable oil
salt
freshly ground black pepper
V* teaspoon dry mustard
3 tablespoons olive oil
1 tablespoon wine vinegar
1 celery stick, finely chopped
1 carrot, finely grated
Vi green pepper, cored, seeded and < Vi red pepper, cored, seeded and i&#8217; 2 cloves garlic, crushed
1  teaspoon chopped fresh herbs [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1090/crunchypasta-salad-with-avocado/</link>
	</item>
	<item>
		<title>Curried Chicken Pasta Salad</title>
		<description><![CDATA[	Curried Chicken Pasta Salad
Metric/Imperial
175g/6oz dried pasta shells
900ml/iy2 pints boiling water
1  tablespoon vegetable oil
salt
freshly ground black pepper ISOml/Vi pint mayonnaise
2 tablespoons single cream
2  teaspoons mild curry powder 225 g/8 oz cooked chicken, skinned and ]]></description>
		<link>http://cookbook.foodsnwines.com/1089/curried-chicken-pasta-salad/</link>
	</item>
	<item>
		<title>Pasta Shells with Avocado Dressing</title>
		<description><![CDATA[	Pasta Shells with Avocado Dressing
Metric/Imperial
350g/12oz dried pasta shells
1.5 litres/21/^ pints boiling water
1 teaspoon vegetable oil
salt freshly ground black pepper
4 spring onions, chopped
2 tablespoons chopped fresh parsley
Dressing:
1  ripe avocado, halved and stoned
juice of 1 lemon
1 clove garlic, crushed
1 teaspoon caster sugar
150ml/V4 pint single cream
fjfoce the pasta, boiling water, oil and a pinch of
Unit in a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1088/pasta-shells-with-avocado-dressing/</link>
	</item>
	<item>
		<title>Pasta and Tuna Salad</title>
		<description><![CDATA[	Pasta and Tuna Salad
Metric/Imperial
225 g/8 oz dried pasta bows or shells
900 ml/1 Vi pints boiling water
1 tablespoon vegetable oil
salt
1 X 200 g/7 oz can tuna in oil
1 green pepper, cored, seeded and chopped
4 celery sticks, chopped
100g/4oz black olives, stoned
Dressing:
2 tablespoons chive mustard
2 tablespoons white wine vinegar
2 tablespoons single cream freshly ground black pepper :
 Garnish: [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1087/pasta-and-tuna-salad/</link>
	</item>
	<item>
		<title>Tagliatelle with Cheese And Nuts</title>
		<description><![CDATA[	Tagliatelle with Cheese And Nuts
Metric/Imperial
25 g/1 oz butter
350g/12oz cream cheese
50g/2oz grated Parmesan cheese
100g/4oz walnuts, chopped 1 tablespoon chopped fresh parsley
450 g/1 lb dried tagliatelle
1.75 litres/3 pints boiling water
1 tablespoon vegetable oil
salt freshly ground black pepper
Place the butter in a bowl and heat on FULL (100%) for V2 minute or until melted. Add the cream cheese, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1086/tagliatelle-with-cheese-and-nuts/</link>
	</item>
	<item>
		<title>Fluffy White Rice</title>
		<description><![CDATA[	Fluffy White Rice
Metric/Imperial
225g/8oz easy-cook rice
Vz teaspoon salt
15g/V2oz butter
550ml/18noz boiling water
Put the rice, salt and butter in a large mixing bowl. Pour over the boiling water. Cover and cook on FULL (100%) for 3 minutes. Reduce the power setting to MEDIUM (50%) and cook for a further 12 minutes, stirring once. STAND, covered, for 15 minutes. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1085/fluffy-white-rice/</link>
	</item>
	<item>
		<title>Brown Rice</title>
		<description><![CDATA[	Brown Rice
Metric/Imperial
 225g/8oz brown rice
pinch of salt 550ml/18floz boiling water
Combine the rice, salt and water in a large bowl. Cover loosely and cook on FULL (100%) for 3 minutes. Reduce the power setting to MEDIUM (50%) and cook for a further 25 minutes, stirring twice. Leave to STAND, covered, for 5 minutes. Fluff the rice [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1084/brown-rice/</link>
	</item>
	<item>
		<title>Montana Rice</title>
		<description><![CDATA[	Montana Rice
Metric/Imperial
1 small onion, chopped
2 tablespoons vegetable oil
50g/2oz cooked pork, finely chopped
175g/6oz cooked rice
2 eggs, beaten
l&#8217;/2 tablespoons soy sauce
freshly ground black pepper
Combine the onion and the oil in a shallow dish and cook on FULL (100%) for 2 minutes until the onion is soft, stirring once during cooking. Add the pork and rice and mix [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1083/montana-rice/</link>
	</item>
	<item>
		<title>Savoury Rice Ring</title>
		<description><![CDATA[	Savoury Rice Ring
Metric/Imperial
100g/4oz butter
1 small onion, chopped
V2 green pepper, cored, seeded and chopped
grated rind of 1 orange
225 g/8 oz long-grain rice
600 ml/1 pint boiling stock
225 g/8 oz pork fillet, sliced
1 onion, sliced
juice of Vz orange
2 tablespoons sherry
2 teaspoons cornflour
2 tablespoons water
orange slices, to garnish
Place half the butter in a bowl and heat on FULL (100%) [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1082/savoury-rice-ring/</link>
	</item>
	<item>
		<title>Mushroom Brown Rice Risotto</title>
		<description><![CDATA[	Mushroom Brown Rice Risotto
Metric/Imperial
75g/3oz butter
1 onion, sliced
225 g/8 oz brown rice
150 ml/&#8217;Apint dry white wine
600 ml/1 pint boiling vegetable stock
225 g/8 oz mushrooms, sliced
IV2 teaspoons dried basil
salt
freshly ground black pepper 3 tablespoons grated Parmesan cheese
Place the butter, onion and rice in a large bow!. Cook on FULL (100%) for 5 minutes, stirring once.
Add the wine, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1081/mushroom-brown-rice-risotto/</link>
	</item>
	<item>
		<title>Braised Brown Rice With Garlic</title>
		<description><![CDATA[	Braised Brown Rice With Garlic
Metric/Imperial
50 g/2 oz butter
1 large onion, finely chopped
2 cloves garlic, crushed
salt freshly ground black pepper
400g/14oz brown rice 900 ml/1 V2 pints hot chicken stock
150ml/&#8217;/4pinE dry white wine chopped fresh parsley, to garnish
&#8220;&#8216;ace the butter, onion, garlic and salt and pepper t° taste in a large bowl. Cover and cook on FULL [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1080/braised-brown-rice-with-garlic/</link>
	</item>
	<item>
		<title>Casseroled Rice with Spinach</title>
		<description><![CDATA[	Casseroled Rice with Spinach
Metric/Imperial
50g/2oz butter
450 g/11b long-grain Italian rice
600 ml/1 pint boiling chicken stock
225 g/8 oz fresh spinach, trimmed
50g/2oz walnuts, coarsely chopped
salt freshly ground black pepper
Place the butter in a casserole dish and heat on FULL (100%) for 1 minute or until melted. Add the rice and boiling stock, blending well. Cover and cook on [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1079/casseroled-rice-with-spinach/</link>
	</item>
	<item>
		<title>Turkey Risotto</title>
		<description><![CDATA[	Turkey Risotto
Metric/Imperial
25 g/1 oz butter
1 large onion, sliced
175g/6oz long-grain rice
2 carrots, cut into thin strips
100g/4oz frozen peas
225 g/8 oz cooked turkey, skinned and chopped
3 tablespoons sage and onion mustard
350ml/12floz boiling chicken stock
salt freshly ground black pepper
Place the butter in a large bowl with the onion. Cover and cook on FULL (100%) for 3 minutes, stirring [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1078/turkey-risotto/</link>
	</item>
	<item>
		<title>Rice Salad Ring</title>
		<description><![CDATA[	Rice Salad Ring
Metric/Imperial
225g/8oz Fluffy White Rice (see page 224) 1 x225g/8oz packet mixed frozen vegetables
salt freshly ground black pepper
Prepare the rice according to the recipe. Immedi¬ately after STANDING time, place in a sieve and run under cold running water, turning the rice with a fork to separate and cool all the grains. Shake off as [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1077/rice-salad-ring/</link>
	</item>
	<item>
		<title>Saffron and Paprika Rice</title>
		<description><![CDATA[	Saffron and Paprika Rice
Metric/Imperial
3 tablespoons dry white wine
lA teaspoon ground cumin
V4 teaspoon saffron powder
175g/6oz long-grain rice
1 onion, finely chopped
1 small green pepper, cored, seeded and chopped
V2 teaspoon salt 450 ml/3/4 pint hot chicken stock
„z teaspoon paprika
few drops of red food colouring
2 teaspoons water
Combine the wine, cumin and saffron in a large deep dish. Cook on [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1076/saffron-and-paprika-rice/</link>
	</item>
	<item>
		<title>Persian Rice Pilaff</title>
		<description><![CDATA[	Persian Rice Pilaff
Metric/Imperial
225g/8oz long-grain rice
50g/2oz butter
50g/2oz hazelnuts, finely chopped 600 ml/1 pint hot chicken or beef stock
1 teaspoon salt
1 teaspoon powdered cardamom
Vz teaspoon turmeric
25 g/1 oz sultanas
Rinse the rice and drain thoroughly. Put the butter in a large deep casserole and cook on FULL (100%) for 1 minute until melted. Stir in the rice. Cook [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1075/persian-rice-pilaff/</link>
	</item>
	<item>
		<title>Vegetable and Ham Risotto</title>
		<description><![CDATA[	Vegetable and Ham Risotto
Metric/Imperial
50g/2oz butter
1 large onion, finely chopped
x/*, green pepper, cored, seeded and finely diced
V* red pepper, cored, seeded and finely diced
1 tablespoon tomato puree
1 clove garlic, crushed
1 teaspoon dried mixed herbs
50g/2oz mushrooms, finely chopped
400g/14oz long-grain rice
226
750 ml/1 V* pints hot chicken stock
100g/4oz ham, finely chopped
&#8216;A teaspoon vegetable oil
salt
freshly ground black pepper
1 tablespoon chopped [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1074/vegetable-and-ham-risotto/</link>
	</item>
	<item>
		<title>Festive Chicken with Rice</title>
		<description><![CDATA[	Festive Chicken with Rice
Metric/Imperial
4 chicken breasts, skinned 25 g/1 oz seasoned flour
75g/3oz butter
2 tabiespoons vegetable oil
1 X 175g/6oz jar cranberry sauce
25 g/1 oz sugar
1 onion, sliced
grated rind and juice of 1 orange
V2 teaspoon ground cinnamon
V2 teaspoon ground ginger
225g/8oz long-grain rice
600mI/l pint boiling water
1 teaspoon salt
Preheat a large browning dish on FULL (100%) for 5 minutes [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1073/festive-chicken-with-rice/</link>
	</item>
	<item>
		<title>Vegetable and Cashew Rice</title>
		<description><![CDATA[	Vegetable and Cashew Rice
Metric/Imperial
50g/2oz butter
1 onion, chopped
1 clove garlic, crushed
225g/8oz brown rice
600 ml/1 pint boiling water
V2 teaspoon ground turmeric
1 teaspoon sea salt
1 large carrot, cut into thin strips
225 g/8 oz French beans, cut into 5 cm/2 inch
pieces 1 small red pepper, cored, seeded and chopped
3 tablespoons water
4 tomatoes, skinned and quartered
freshly ground black pepper
175g/6oz toasted [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1072/vegetable-and-cashew-rice/</link>
	</item>
	<item>
		<title>Herbed Rice Salad</title>
		<description><![CDATA[	Herbed Rice Salad
Metric/Imperial
450 g/1 lb long-grain rice
900 ml/IVi pints boiling water
1 onion, thinly sliced 6 tablespoons chopped fresh herbs (basil, parsley
and chives, for example) 6 tablespoons French dressing
Place the rice in a large bowl with the boiling water, stirring well. Cover and cook on FULL (100%) for 3 minutes. Reduce the power setting to MEDIUM [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1071/herbed-rice-salad/</link>
	</item>
	<item>
		<title>Brown Rice Salad</title>
		<description><![CDATA[	Brown Rice Salad
Metric/Imperial
900 ml/ IV2 pints boiling water
175g/6oz brown rice
salt
freshly ground black pepper
V2 cucumber, chopped
4 spring onions, sliced
V* green pepper, cored, seeded and chopped
VA red pepper, cored, seeded and chopped
50 g/2oz green olives 450 g/1 lb cooked meat or fish, chopped or flaked
Dressing:
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon chopped fresh parsley
pinch of garlic [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1070/brown-rice-salad/</link>
	</item>
	<item>
		<title>Chicken Risoto</title>
		<description><![CDATA[	Chicken Risoto
Metric/Imperial
 400 g/14 oz cooked chicken, cut into t
pieces 225 g/8 oz long-grain rice
1  large onion, chopped
2 cloves garlic, crushed
50 g/2oz butter
550 ml/18 floz boiling chicken 1 V2 green pepper, cored, seeded and 1 1 teaspoon dried mixed 1 50g/2oz mushrooms, sliced
salt freshly ground black pepper
Place the chicken, rice, onion, garlic i in [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1069/chicken-risoto/</link>
	</item>
	<item>
		<title>Rice with Raisins, Orange</title>
		<description><![CDATA[	Rice with Raisins, Orange
Metric/Imperial
 175g/6oz brown rice 2 onions, finely chopped 600 ml/1 pint hot chicken &#8216;.
pinch of salt
50 g/2oz raisins
2 oranges
Rinse the rice in cold water, drain i in a large bowl with the onion, stock, cover and cook on FULL (1 minutes. Add a pinch of salt&#8217; and 1 raisins. Cover as before [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1068/rice-with-raisins-orange/</link>
	</item>
	<item>
		<title>Egg Fried Rice</title>
		<description><![CDATA[	Egg Fried Rice
Metric/Imperial 
2 tablespoons corn or sunflower oil I 1 large onion, finely chopped &#166;350g/12oz cold, cooked, long-grain rice 2 eggs
1 tablespoon soy sauce
salt
freshly ground black pepper 25 g/1 oz butter or margarine
I die oil in a 2 litre/3 V2 pint bowl and stir in the Cook on FULL (100%) for 5 minutes, > [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1067/egg-fried-rice/</link>
	</item>
	<item>
		<title>Sausage Risotto</title>
		<description><![CDATA[	Sausage Risotto
Metric/Imperial 
450 g/1 lb pork sausages /4oz streaky bacon, derinded and chopped
1 onion, chopped
2 celery sticks, thinly sliced
2 courgettes, cut into thin strips
350g/12oz long-grain rice
2 tablespoons tomato puree
600 ml/1 pint boiling chicken stock
V2 teaspoon dried oregano
salt
freshly ground black pepper 1 tablespoon chopped fresh parsley
 the sausages on a plate or microwave grill I and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1066/sausage-risotto/</link>
	</item>
	<item>
		<title>Speckled Brown Rice With Pine Nuts</title>
		<description><![CDATA[	Speckled Brown Rice With Pine Nuts
Metric/Imperial
40 g/lVioz butter
1 onion, finely chopped
1 small red pepper, cored, seeded and finely
chopped
1 clove garlic, crushed 175g/6oz brown rice
25 g/1 oz pine nuts
2 tomatoes, skinned and chopped
900 ml/1 V2 pints hot water
1-1V2 teaspoons salt V2 teaspoon freshly ground black pepper
Put the butter in a 1.75 litre/3 pint casserole and heat [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1065/speckled-brown-rice-with-pine-nuts/</link>
	</item>
	<item>
		<title>Pilau Rice</title>
		<description><![CDATA[	Pilau Rice
Metric/Imperial 
175g/6oz easy-cook long-grain rice
40g/lV2OZ butter 1 clove garlic, crushed (optional)
25 g/1 oz flaked almonds
450 ml/% pint nearly boiling water
VA chicken stock cube, crumbled
pinch of ground ginger
Vi teaspoon salt VA teaspoon ground cardamom
Vi teaspoon ground turmeric
V* teaspoon ground coriander
2 tablespoons sweetcorn kernels
2 tablespoons frozen peas
2 tablespoons sultanas
Rinse the rice in a sieve under hot [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1064/pilau-rice/</link>
	</item>
	<item>
		<title>Curried Black-Eyed Beans</title>
		<description><![CDATA[	Curried Black-Eyed Beans
Metric/Imperial 	
350 g/12 oz dried black-eyed beans, soaked
overnight in cold water 1.5 litres/2Vi pints cold chicken stock
25 g/1 or butter 2 carrots, cut into thin strips
1  onion, finely chopped
1 celery stick, finely chopped 2-3 teaspoons curry powder
2 tablespoons plain flour 4 tablespoons tomato puree
300 ml/1/: pint beef stock
2 tablespoons Worcestershire sauce
50g/2oz sultanas
salt [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1063/curried-black-eyed-beans/</link>
	</item>
	<item>
		<title>Dhal</title>
		<description><![CDATA[	Dhal
Metric/Imperial
150 g/5 oz dried lentils
2 tablespoons vegetable oil
1 small onion, chopped
1 clove garlic, crushed
1 teaspoon curry powder
lA teaspoon ground ginger
V* teaspoon chilli powder
1 teaspoon salt 1 litre/1Y4 pints boiling water
Rinse and drain the lentils. Combine &#166; onion, garlic, curry powder, ginger powder in a large deep dish and cook i (100%) for 4 minutes, until [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1062/dhal/</link>
	</item>
	<item>
		<title>Chickpea Curry</title>
		<description><![CDATA[	Chickpea Curry
Metric/Imperial
 1 large onion, finely i 1 carrot, thinly sliced 1 clove garlic, crushed 1 teaspoon ground coriander . Vi teaspoon turmeric       ,-Vi teaspoon chilli powder &#166; 1 teaspoon garam masala or curry j
l/l pint hot chicken or vegetable stock j^5g/6oz chickpeas, covered in boiling water
and soaked overnight [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1061/chickpea-curry/</link>
	</item>
	<item>
		<title>Lentil and Tofu Loaf</title>
		<description><![CDATA[	Lentil and Tofu Loaf
Metric/Imperial
200g/7oz red lentils
600 ml/1 pint very hot water
100g/4oz Cheddar cheese, grated
1 onion, finely chopped 1 tablespoon chopped fresh parsley 1 tablespoon Worcestershire sauce
V* teaspoon chilli powder freshly ground black pepper
1 egg, lightly beaten 150 g/5 oz tofu, chopped
Rinse the lentils in cold water and drain. Place in a large bowl with the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1060/lentil-and-tofu-loaf/</link>
	</item>
	<item>
		<title>Green Lentil Casserole</title>
		<description><![CDATA[	Green Lentil Casserole
Metric/Imperial
275g/10oz green lentils
900 ml/1 Vi pints hot water
1 onion, finely chopped 3 bacon rashers, rind and fat removed, and
chopped
2 carrots, thinly sliced
2 small celery sticks, thinly sliced
900 ml/1% pints hot vegetable stock
1 leek, thinly sliced
2 tablespoons wholemeal flour
freshly ground black pepper
Rinse the lentils in cold water and drain. Place them in a large [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1059/green-lentil-casserole/</link>
	</item>
	<item>
		<title>Butterscotch Bananas</title>
		<description><![CDATA[	Butterscotch Bananas
Metric/Imperial
15g/&#8217;/2Oz butter
25g/l oz soft brown sugar
1 tablespoon golden syrup
300ml/V2 pint milk
3 teaspoons cornfiouT
3 medium bananas
juice of half a lemon (optional)
40g/l&#8217;/2oz walnuts, roughly chopped, or
40g/lV2Oz grated chocolate, to decorate
To make the sauce, put the butter, sugar and syrup into an ovenproof glass jug, and cook on FULL (100%) for 2Vi minutes, stirring once.
Stir in the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1058/butterscotch-bananas/</link>
	</item>
	<item>
		<title>Sherried Almond Pears</title>
		<description><![CDATA[	Sherried Almond Pears
Metric/Imperial 
2 large ripe pears, halved, peeled and cored
50g/2oz butter
25 g/1 oz soft brown sugar
50 g/2 oz ground almonds (for economy use half
cake crumbs, half ground almonds)
2 drops of almond essence
1 tablespoon sherry 120ml/4floz white wine or pure orange juice
2 glace cherries, halved whipped cream, to decorate
Arrange the pear halves,  hollow sides [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1057/sherried-almond-pears/</link>
	</item>
	<item>
		<title>Jamaican Banana, Pineapple and Figs</title>
		<description><![CDATA[	Jamaican Banana, Pineapple and Figs
Metric/Imperial
1 X 150g/5oz banana, thickly sliced
1 X 50g/2oz slice fresh pineapple, chopped
15g/&#8217;/2Oz dried figs, chopped
7g/&#8217;/4Oz low-fat spread
VA teaspoon mixed spice
1 tablespoon dark rum
Place the banana, pineapple and figs in a small serving dish. Dot with the spread, sprinkle with the spice and pour over the rum.
Cover and  cook  on [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1056/jamaican-banana-pineapple-and-figs/</link>
	</item>
	<item>
		<title>Apricot Compote I</title>
		<description><![CDATA[	Apricot Compote I
Metric/Imperial
250g/9oz dried apricots
600 ml/1 pint boiling water
1 slice fresh lemon 75g/3oz caster sugar
25 g/1 oz raisins
50 g/2 oz flaked almonds, toasted (optional) whipped cream, to decorate
Place the apricots in a mixing bowl and pour over the boiling water. Add the lemon and sugar and stir well.
Cover and cook on FULL (100%) for 12 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1055/apricot-compote-i/</link>
	</item>
	<item>
		<title>Fruit Compote</title>
		<description><![CDATA[	 Fruit Compote
Metric/Imperial
450 p/1 lb mixed dried fruits (pineapple, pears,
peaches, for example)
250 ml/8 floz cold tea
200 ml/7 floz water
4 tablespoons clear honey
juice of V2 lemon
1 cinnamon stick
34 cloves 2 tablespoons brandy or Madeira
Mix the fruit with the tea, water, honey, lemon iuice, cinnamon and cloves in a large deep dish. Leave to STAND for 2 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1054/fruit-compote/</link>
	</item>
	<item>
		<title>Crunchy Fruit Muesli</title>
		<description><![CDATA[	Crunchy Fruit Muesli
Metric/Imperial
1  tablespoon safflower oil
2  tablespoons clear honey 100g/4oz rolled oats
2 tablespoons wheatgerm
2 teaspoons bran
25 g/1 oz flaked almonds
25 g/1 oz hazelnuts, chopped
25 g/1 oz dried pears, chopped
25g/loz dried apricots, chopped
25 g/1 oz raisins natural yogurt, to serve
Place the oil and honey in a large bowl and cook on FULL (100%) for [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1053/crunchy-fruit-muesli/</link>
	</item>
	<item>
		<title>Poires Belle Helene</title>
		<description><![CDATA[	Poires Belle Helene
Metric/Imperial
4 dessert pears (total weight 450 g/1 lb), peeled, with stalks left on
Sauce:
100g/4oz plain chocolate 3 tablespoons golden syrup 2 tablespoons double cream
1 tablespoon sherry 12 tablespoons single cream or milk (optional)
Stand the pears on a plate and cook on FULL (100%) for 5 minutes or until tender, rearranging once. Set aside to [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1052/poires-belle-helene/</link>
	</item>
	<item>
		<title>Orange Semolina</title>
		<description><![CDATA[	Orange Semolina
Metric/Imperial
600 ml/1 pint milk
75 g/3 oz semolina
25 g/1 oz caster sugar
1 egg, lightly beaten
grated rind of 1 large orange
2 tablespoons double cream
2 oranges, peeled, cut into small pieces and pips
removed orange rind, shredded with a zester, to decorate
Place the milk in a very large bowl. Cook on FULL (100%) for 5 minutes or until [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1051/orange-semolina/</link>
	</item>
	<item>
		<title>Fruit Conde</title>
		<description><![CDATA[	Fruit Conde
Metric/Imperial
50g/2oz pudding or round-grain rice
600 ml/1 pint skimmed milk
25g/l oz sugar
450 g/1 lb fresh fruit (kiwi, mandarins, grapes,
bananas and apples, for example), peeled and
segmented
Place the rice and milk in a large deep dish. Cover and cook on FULL (100%) for 10 min¬utes, stirring once.
Stir in the sugar, blending well. Cover and cook on DEFROST [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1050/fruit-conde/</link>
	</item>
	<item>
		<title>Poached Fruits with Crunchy Topping</title>
		<description><![CDATA[	Poached Fruits with Crunchy Topping
Metric/Imperial
Plums:
300 ml/V2 pint sweet red vermouth 2 tablespoons sugar 675 g/1 >/2lb plums
Apricots: 300 ml/Vi pint water
100g/4oz sugar
1 teaspoon almond essence
675g/lV2lb apricots
Crunchy topping:
about 100g/4oz cake crumbs
4 tablespoons sugar
50g/2oz flaked almonds
Zabaglione sauce:
4 egg yolks
50g/2oz caster sugar
100 ml/4 fl oz sweet white wine, sherry or
Marsala 150 ml/V4 pint whipping cream, iightly whipped
To prepare [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1049/poached-fruits-with-crunchy-topping/</link>
	</item>
	<item>
		<title>Rice Pudding</title>
		<description><![CDATA[	Rice Pudding
Metric/Imperial
50g/2oz long-grain rice
600ml/l pint milk
25 g/1 oz sugar 25 g/1 oz butter, flaked
2 tablespoons single cream or &#8216;top of the milk&#8217; a little grated nutmeg
Put the rice, milk and sugar in a mixing bowl and stir well. Put the butter on the top. Cover and cook on FULL (100%) for 4 minutes, then stir. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1048/rice-pudding/</link>
	</item>
	<item>
		<title>Rice Pudding</title>
		<description><![CDATA[	Rice Pudding
Metric/Imperial
50g/2oz long-grain rice
600ml/l pint milk
25 g/1 oz sugar 25 g/1 oz butter, flaked
2 tablespoons single cream or &#8216;top of the milk&#8217; a little grated nutmeg
Put the rice, milk and sugar in a mixing bowl and stir well. Put the butter on the top. Cover and cook on FULL (100%) for 4 minutes, then stir. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1047/rice-pudding/</link>
	</item>
	<item>
		<title>Plums With Port</title>
		<description><![CDATA[	Plums With Port
Metric/Imperial
1 kg/21b dessert plums, halved and stoned
75-100 g/3-4oz brown sugar
100 ml/4 floz port wine
Place the plums in a cooking dish. Sprinkle over the sugar and pour over the port wine.
Cover and cook on FULL (100%) for 7 to » minutes, stirring twice, until tender.
Serve warm or lightly chilled with whipPe cream. SERVES 4
]]></description>
		<link>http://cookbook.foodsnwines.com/1046/plums-with-port/</link>
	</item>
	<item>
		<title>Compote Of Mixed Dried Fruit</title>
		<description><![CDATA[	Compote Of Mixed Dried Fruit
Metric/Imperial
 100g/4oz dried apricots 100g/4oz dried prunes
100g/4oz dried figs
about 450 ml/3/* pint cold water
1 tablespoon lemon juice
4 tablespoons orange juice
100g/4oz dried apple rings
75-100g/3-4oz brown sugar
natural yogurt or soured cream, to serve
(optional)
Combine the apricots, prunes and figs in a large deep dish. Add sufficient water to cover, then stir in the lemon [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1045/compote-of-mixed-dried-fruit/</link>
	</item>
	<item>
		<title>Ruby Pears</title>
		<description><![CDATA[	Ruby Pears
Metric/Imperial
150g/5oz sugar 150ml/&#8217;/t pint water
4 ripe dessert pears, peeled but stalks left on grated rind and juice of 1 lemon
4 cloves red food colouring
Place the sugar and water in a deep cooking dish. Cook on FULL (100%) for 4 minutes, stirring twice.
Add the pears, lemon rind, lemon juice and cl°ves. Cook on FULL (100%) [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1044/ruby-pears/</link>
	</item>
	<item>
		<title>Orange and Apple Fool</title>
		<description><![CDATA[	Orange and Apple Fool
Metric/Imperial
1 apple, peeled, cored and sliced
grated rind and juice of 1 small orange
sugar or artificial sweetener to taste
1 egg white
1 teaspoon natural yogurt Vz teaspoon soft brown sugar
Place the apple, orange rind and juice in a bowl. Cover and cook on FULL (100%) for 3 minutes.
Allow to cool, then puree in a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1043/orange-and-apple-fool/</link>
	</item>
	<item>
		<title>Semolina Pudding</title>
		<description><![CDATA[	Semolina Pudding
Metric/Imperial
 1 rounded tablespoon custard powder
25 g/1 oz semolina
50g/2oz caster sugar
2 eggs, separated
600 ml/1 pint milk
Mix the custard powder with the semolina, caster sugar, egg yolks and milk in a cooking dish. Cook on FULL (100%) for 8 minutes, stirring twice.
Reduce the setting and cook on LOW (30%) for 8 to 10 minutes, stirring [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1042/semolina-pudding/</link>
	</item>
	<item>
		<title>Apple Fool</title>
		<description><![CDATA[	Apple Fool
Metric/Imperial 
1 kg/21b cooking apples, peeled, cored and sliced
100g/4oz sugar
300 ml/1/; pint double cream
green food colouring
Mix the apples with the sugar in a cooking dish. Cover and cook on FULL (100%) for 13 min¬utes, stirring twice.
Allow to cool, then puree in a blender or food processor until smooth.
Whip the cream until it stands in [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1041/apple-fool/</link>
	</item>
	<item>
		<title>Apple Fool</title>
		<description><![CDATA[	Apple Fool
Metric/Imperial 
1 kg/21b cooking apples, peeled, cored and sliced
100g/4oz sugar
300 ml/1/; pint double cream
green food colouring
Mix the apples with the sugar in a cooking dish. Cover and cook on FULL (100%) for 13 min¬utes, stirring twice.
Allow to cool, then puree in a blender or food processor until smooth.
Whip the cream until it stands in [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1040/apple-fool/</link>
	</item>
	<item>
		<title>Bananas Rio</title>
		<description><![CDATA[	Bananas Rio
Metric/ImperiaL
4 ripe bananas, peeled
6 tablespoons orange juice
2 tablespoons lemon juice
4 tablespoons brown sugar
pinch of salt 25 g/1 oz butter
2 tablespoons desiccated coconut whipped cream, to serve
Place the bananas in a greased shallow serving dish. Mix the orange juice with the lemon juice, sugar and salt, blending well. Spoon over the bananas.
Dot with the butter [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1039/bananas-rio/</link>
	</item>
	<item>
		<title>Bananas Rio</title>
		<description><![CDATA[	Bananas Rio
Metric/ImperiaL
4 ripe bananas, peeled
6 tablespoons orange juice
2 tablespoons lemon juice
4 tablespoons brown sugar
pinch of salt 25 g/1 oz butter
2 tablespoons desiccated coconut whipped cream, to serve
Place the bananas in a greased shallow serving dish. Mix the orange juice with the lemon juice, sugar and salt, blending well. Spoon over the bananas.
Dot with the butter [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1038/bananas-rio/</link>
	</item>
	<item>
		<title>Baked Bananas With Marmalade Sauce</title>
		<description><![CDATA[	Baked Bananas With Marmalade Sauce
Metric/Imperial
1 teaspoon lemon juice 4 tablespoons cold water
Yi teaspoon cornflour
6 tablespoons orange marmalade
25 g/1 oz unsalted butter
4 firm bananas, peeled
Combine the lemon juice, water and cornflour in a large shallow dish and cook on FULL (100%) for 1 minute, stirring twice. Stir in the orange marmalade and cook on FULL (100%) [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1037/baked-bananas-with-marmalade-sauce/</link>
	</item>
	<item>
		<title>Fresh Apple and Orange Compote</title>
		<description><![CDATA[	Fresh Apple and Orange Compote
Metric/Imperial 
2 dessert apples, peeled, cored and cut into rings
1  tablespoon lemon juice
2 oranges 4 tablespoons thick honey
2 tablespoons wheatgerm
Arrange Che apples in a large shallow dish and sprinkle with lemon juice. Grate the orange rind over the apples.
Peel the oranges, removing all pith, and slice the flesh, removing the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1036/fresh-apple-and-orange-compote/</link>
	</item>
	<item>
		<title>Hungarian Witches Froth</title>
		<description><![CDATA[	Hungarian Witches Froth
Metric/Imperial
6 cooking apples, peeled, cored and sliced
150ml/&#8217;/4 pint lemon juice
225g/8oz caster sugar
1V2 tablespoons brandy
3 egg whites 25g/loz walnuts, chopped
Place the apples in a cooking dish with the lemon juice. Cover and cook on FULL (100%) for 10 to 12 minutes, until cooked and soft.
Stir in the sugar, blending well to dissolve. Place in [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1035/hungarian-witches-froth/</link>
	</item>
	<item>
		<title>Rich Chocolate Mousse</title>
		<description><![CDATA[	Rich Chocolate Mousse
Metric/Imperial
225g/8oz milk or plain chocolate
4 large eggs (size 1 or 2), separated
Decoration:
whipped cream toasted almonds (see note)
the chocolate into pieces and place in a mixing bowl. Cook on MEDIUM (50%) for 3V2 4 minutes, until the chocolate has melted, stirring twice. Allow to cool slightly, then beat in the egg yolks, one at [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1034/rich-chocolate-mousse/</link>
	</item>
	<item>
		<title>Apricot Chiffon</title>
		<description><![CDATA[	Apricot Chiffon
Metric/Imperial 
1 X 135g/4l4oz packet lemon jelly
100 ml/4 floz water
2 X 220 g/7% oz cans apricots in water or low-calorie syrup 300 ml/1/? pint low-fat natural yogurt
Place the jelly in a jug with the water. Cook on fULL (100%) for 2 to 3 minutes until the jelly has dissolved.
Drain the water or syrup from [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1033/apricot-chiffon/</link>
	</item>
	<item>
		<title>Orange Creams</title>
		<description><![CDATA[	Orange Creams
Metric/Imperial
4 large firm oranges
300-450 mW2-% pint milk
25 g/1 oz cornflour
50g/2oz sugar
50g/2oz chocolate chips
25g/loz sweet biscuits, crushed
Cut the oranges in half and carefully scoop out the flesh, without breaking the skins. Press the flesh through a strainer to squeeze out the juice. Make the juice up to 600ml/l pint with milk. Scrape away the pith [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1032/orange-creams/</link>
	</item>
	<item>
		<title>Easy Chocolate Mousse</title>
		<description><![CDATA[	Easy Chocolate Mousse
Metric/Imperial
ISOml/&#8217;A pint water
50g/2oz caster sugar
1 tablespoon cocoa powder
V2 teaspoon vanilla essence
3 teaspoons powdered gelatine
2 egg whites
200 ml/7 fl oz evaporated milk, chilled
Decoration:
whipped cream
flaked chocolate
Place the water in a jug and cook on FULL (100%) for IV2 minutes. Stir in the sugar, cocoa powder and vanilla essence, beating well. Stir in the gelatine until [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1031/easy-chocolate-mousse/</link>
	</item>
	<item>
		<title>Creme Brulee</title>
		<description><![CDATA[	Creme Brulee
Metric/Imperial 
300ml/&#8217;/2 pint double cream
300 ml/Vfc pint milk
1 tablespoon granulated sugar
1 tablespoon vanilla essence
4 egg yolks, beaten 4 tablespoons brown sug*
jar
Combine the cream, milk, granulated sugar and vanilla. Strain in the egg yolks and beat thoroughly. Divide the mixture between 4 or 6 individual ramekin dishes.
Half-fill a 600ml/l pint jug with cold water and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1030/creme-brulee/</link>
	</item>
	<item>
		<title>Baked Egg Custard</title>
		<description><![CDATA[	Baked Egg Custard
Metric/Imperial
5 eggs 750ml/l&#8217;/4 pints skimmed milk, warmed
few drops of vanilla essence
1 tablespoon soft, light brown sugar
1 tablespoon clear honey
pinch of grated nutmeg
Beat the eggs thoroughly in a large bowl. While still beating, slowly add the warmed milk. Stir in the vanilla essence, sugar and honey. Pour into a large baking dish, cover loosely [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1029/baked-egg-custard/</link>
	</item>
	<item>
		<title>Zabaglione</title>
		<description><![CDATA[	Zabaglione
Metric/Imperial
1 large egg (size 1 or 2)
2 large egg yolks (size 1 or 2)
50g/2oz caster sugar 150nu7V4 pint sweet sherry or Marsala    &#8216;
To serve: 4 sponge fingers
Place the whole egg and egg yolks in a large bowl; remove the threads, then whisk until creamy. Add the sugar and continue whisking until the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1028/zabaglione/</link>
	</item>
	<item>
		<title>Summer Fruit Mousse</title>
		<description><![CDATA[	Summer Fruit Mousse
Metric/Imperial
450 g/1 lb mixed summer fruits, such as
blackcurrants, strawberries and raspberries,
hulled
1 tablespoon water 100g/4oz caster sugar
1 envelope or 3 teaspoons powdered gelatine,
dissolved in 7 tablespoons hot water
150ml/V4 pint whipping cream
2 egg whites whipped cream, to decorate (optional)
Layer the fruit in a bowl and add the water. Cover and cook on FULL (100%) for [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1027/summer-fruit-mousse/</link>
	</item>
	<item>
		<title>Creme Caramel</title>
		<description><![CDATA[	Creme Caramel
Metric/Imperial 
Caramel:
100 g/4 oz granulated sugar 4 tablespoons water
Custard:
600 ml/1 pint milk less 2 tablespoons
4 eggs, lightly beaten
25 g/1 oz caster sugar
2 tablespoons double cream
Place the sugar and water in a small bowi. Cook nn FULL (100%) for 2Vfe minutes. Stir until the sugar has dissolved. Cook on FULL (100%) for a further 5 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1026/creme-caramel/</link>
	</item>
	<item>
		<title>Chocolate Pots with Praline</title>
		<description><![CDATA[	Chocolate Pots with Praline
Metric/Imperial
175g/6oz plain cooking chocolate
4 tablespoons cold, strong black coffee
25 g/1 oz butter, softened
1 tablespoon sugar
1 teaspoon brandy
75 g/3 oz finely crushed Praline (see page 273)
175g/6oz double cream
little grated chocolate, to decorate
tew boudoir biscuits or ratafias, to serve
reak the chocolate into pieces and place in a
3     ] wi*h the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1025/chocolate-pots-with-praline/</link>
	</item>
	<item>
		<title>Chocolate Brandy Mousse</title>
		<description><![CDATA[	Chocolate Brandy Mousse
Metric/Imperial
23 tablespoons sugar
2 tablespoons custard powder
600 ml/1 pint milk few drops of vanilla essence
100 g/4 oz plain chocolate
7g/&#8217;/4OZ powdered gelatine
2 tablespoons water
2 tablespoons brandy
150ml/&#8217;/4pint double or whipping cream
Decoration: whipped cream chocolate curls
In a largejug or bowl, mix sugar to taste with the custard powder and a little of the milk. Gradually add the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1024/chocolate-brandy-mousse/</link>
	</item>
	<item>
		<title>Lime Jelly Mousse</title>
		<description><![CDATA[	Lime Jelly Mousse
Metric/Imperial
1 X 135g/4%oz packet lime jelly
grated rind and juice of 1 lime
100g/4oz full-fat soft cheese
2 egg whites 1 bar flake chocolate (optional)
Put the jelly into a measuring jug and add water to make up to 450 ml/% pint. Cook on FULL (100%) for 3 minutes or until the water is nearly boiling. Stir [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1023/lime-jelly-mousse/</link>
	</item>
	<item>
		<title>Apricot Parfait</title>
		<description><![CDATA[	Apricot Parfait
Metric/Imperial
about 100g/4oz cooking chocolate
L^Oml/V^ pint milk
25 g/1 oz sugar
2 egg yolks
few drops of almond essence
1 X 400g/14oz can apricots, well drained
300 ml/&#8217;/a pint double cream, beaten until peaks
form 1 tablespoon Apricot Brandy or Orange Curasao
Chill a 900ml/lV2pint pudding basin until it is cold to the touch.
Break up the chocolate, place in a small jug [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1022/apricot-parfait/</link>
	</item>
	<item>
		<title>Raspberry Mousse</title>
		<description><![CDATA[	Raspberry Mousse
Metric/Imperial
450 g/1 lb raspberries
100g/4oz cream cheese
50g/2oz caster sugar
4 tablespoons water
3 teaspoons powdered gelatine
2 egg whites 150ml/V4 pint double cream, whipped
Decoration:
whipped cream
raspberries
Puree the raspberries in a blender or food pro¬cessor. Beat the cheese with the sugar until soft and smooth. Stir in the raspberry puree and set aside.
Place the water in a small jug and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1021/raspberry-mousse/</link>
	</item>
	<item>
		<title>Apricot Cream</title>
		<description><![CDATA[	Apricot Cream
Metric/Imperial
45O e/l lb apricots, stoned and quartered
3 tablespoons water
75g/3oz caster sugar
20g/3/toz powdered gelatine
s pint double cream, stiffly whipped
Decoration: whipped cream (optional) thin slices of fresh apricot
place the apricots (reserve two for decoration), ater and sugar in a medium bowl. Cover and c^ok on FULL (100%) for 4 to 5 minutes, stirring halfway through cooking. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1020/apricot-cream/</link>
	</item>
	<item>
		<title>Lemon Souffle</title>
		<description><![CDATA[	Lemon Souffle
Metric/Imperial
165g/5V2Oz caster sugar
3 teaspoons powdered gelatine, dissolved in 2
tablespoons hot water
pinch of salt
200 ml/7 floz water
3 eggs, separated
grated rind and juice of 1 lemon
200 ml/7 floz double cream
Decoration:
whipped cream
lemon butterflies
Lightly grease a 600 ml/1 pint souffle dish. Cut a
ouble strip of greaseproof paper, equal in width
1° the height of the dish plus 5 cm/2 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1019/lemon-souffle/</link>
	</item>
	<item>
		<title>Chocolate Mousse with Grand Marnier</title>
		<description><![CDATA[	Chocolate Mousse with Grand Marnier
Metric/Imperial
225 g/8 oz plain chocolate
25g/loz butter 2 tablespoons Grand Marnier
4 egg yolks 4 egg whites, stiffly whisked
Decoration:
150ml/!/4pint double cream 2 tablespoons Grand Marnier
Break the chocolate into pieces and place in a medium bowl. Cook on MEDIUM (50%) for 3 to 3&#8242;/2 minutes or until melted, stirring twice.
Add the butter, Grand Marnier [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1018/chocolate-mousse-with-grand-marnier/</link>
	</item>
	<item>
		<title>Bramble Syllabub</title>
		<description><![CDATA[	Bramble Syllabub
Metric/Imperial 
450g/llb blackberries, hulled
V/z tablespoons sugar % teaspoon ground mace
3 egg whites
150g/5oz caster sugar
2 tablespoons lemon juice
150ml/V4 pint dry white wine
300ml/!/2 pint double cream, whipped
a few whole blackberries, to decorate
Place the blackberries in a cooking dish with the sugar and mace. Cook on FULL (100%) for 3 to 4 minutes, until soft but still [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1017/bramble-syllabub/</link>
	</item>
	<item>
		<title>Mango Mousse</title>
		<description><![CDATA[	Mango Mousse
Metric/Imperial
 1 X 175g/6oz can evaporated milk
4 tablespoons water
2 teaspoons powdered gelatine
1 X 450 g/1 lb can sweetened mango pulp
1 tablespoon sugar (optional)
whipped cream or grated dark chocolate, to
decorate
Chill the can of evaporated milk in the freezer for 30 minutes.
During the last 15 minutes, put the water in a jug and cook on FULL [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1016/mango-mousse/</link>
	</item>
	<item>
		<title>Apple and Blackberry Snow</title>
		<description><![CDATA[	Apple and Blackberry Snow
Metric/Imperial 
450 g/1 lb Bramley apples, peeled and thinly
sliced
225 g/8 oz fresh blackberries
75 g/3 oz caster sugar
2 egg whites
Put the apples and blackberries into a mixing bowl. Cover and cook on FULL (100%) for 6Vj minutes, stirring once.
Leave to STAND for 2 minutes, then beat in the sugar. Puree in a blender [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1015/apple-and-blackberry-snow/</link>
	</item>
	<item>
		<title>Apricot Fool</title>
		<description><![CDATA[	Apricot Fool
Metric/Imperial
 350g/12oz dried apricots
350 ml/12 floz water
450ml/3A pint Custard Sauce (see page 311)
2 tablespoons double cream
sugar to taste
1 egg white
Rinse the apricots and combine with the water in a large deep dish. Cover loosely and cook on FULL (100%) for 12 minutes, stirring once. Allow to cool, then puree in a blender or food [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1014/apricot-fool/</link>
	</item>
	<item>
		<title>Coffee Creams</title>
		<description><![CDATA[	Coffee Creams
Metric/Imperial
300 mlM pint milk 2 large egg yolks (size 1), lightly beaten
50 ml/2 fl oz water 25 g/1 oz powdered gelatine
65g/2V2OZ caster sugar
150ml/&#8217;/4 pint double cream
150ml/V4 pint whipping cream
IV2 tablespoons coffee essence
Decoration:
75 ml/3 H oz whipping cream, whipped cocoa, coffee or chocolate powder
Place the milk in a large jug and cook on FULL (100%) [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1013/coffee-creams/</link>
	</item>
	<item>
		<title>Individual Chocolate Mousse</title>
		<description><![CDATA[	Individual Chocolate Mousse
Metric/Imperial
25g/loz plain chocolate
small knob of butter
1 egg, separated
15g/V2oz white chocolate
rose leaves, to decorate
FUrV^ plaitl chocolate in a bowl and heat on L (100%) for Va to 1 minute or until melted.
AH&#8221; thc butter> blending welL
d the egg  yolk and mix well to  blend.
Whisk the egg white until it stands in stiffpeaks. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1012/individual-chocolate-mousse/</link>
	</item>
	<item>
		<title>Orange Jelly</title>
		<description><![CDATA[	Orange Jelly
Metric/Imperial
 300ml/&#8217;/2 pint water 3 tablespoons sugar
3 rounded teaspoons powdered gelatine 300ml/V2 pint orange juice
Place the water in a jug and cook on FULL (100%) for 2 minutes or until hot. Stir in the sugar, beating well. Stir in the gelatine until dissolved.
Add the orange juice and stir well to blend. Pour into a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1011/orange-jelly/</link>
	</item>
	<item>
		<title>Loganberry Cheese Mousse</title>
		<description><![CDATA[	Loganberry Cheese Mousse
Metric/Imperial
100g/4oz cream cheese
50g/2oz caster sugar
450 g/1 lb fresh loganberries, pureed
2 tablespoons water
2 tablespoons white wine
3 teaspoons powdered gelatine
150 ml/Vi pint double cream
2 egg whites langue de chat biscuits, to serve
Decoration:
150 ml/Vi pint double cream, whipped few fresh loganberries
Beat together the cheese and sugar until soft and smooth. Stir in the fruit puree and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1010/loganberry-cheese-mousse/</link>
	</item>
	<item>
		<title>Bread and Butter Pudding</title>
		<description><![CDATA[	Bread and Butter Pudding
Metric/Imperial
12 thin slices white bread with crusts removed,
well buttered and cut into quarters
100g/4oz seedless raisins
Vz teaspoon mixed spice
IV2 tablespoons soft brown sugar
4 eggs
600 ml/1 pint milk
4 tablespoons caster sugar
V2 teaspoon vanilla essence
50g/2oz demerara sugar
Cover the base of a greased ovenproof dish with a layer of the bread, buttered side up. Sprinkle with [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1009/bread-and-butter-pudding/</link>
	</item>
	<item>
		<title>Spiced Apple Crumble  With Devonshire  Cream</title>
		<description><![CDATA[	Spiced Apple Crumble With Devonshire Cream
 Metric/Imperial 
675g/l&#8217;/2lb cooking apples, peeled, cored and
finely sliced
V4 teaspoon ground cloves &#8216;A teaspoon ground cinnamon
75g/3oz caster sugar 300 ml/V2 pint Devonshire cream, to serve
Crumble topping:
50g/2oz self-raising flour
175g/6oz wholemeal flour
100g/4oz butter or soft margarine
75g/3oz demerara sugar
Combine the flours in a mixing bowl and rub in the butter or margarine until [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1008/spiced-apple-crumble-with-devonshire-cream/</link>
	</item>
	<item>
		<title>Rhubarb and Ginger Crumble</title>
		<description><![CDATA[	Rhubarb and Ginger Crumble
Metric/Imperial
575g/lV4lb fresh rhubarb, cut into chunks, or 450 g/11b frozen rhubarb chunks, thawed
2 tablespoons water
V2 X 100g/4oz jar ginger in syrup
50g/2oz almonds, chopped
Crumble topping:
75g/3oz butter or margarine
175g/6oz wholemeal or plain flour
100g/4oz demerara sugar
Put the rhubarb and water into a deep 1.2liW» 2 pint oval pie dish. Three-quarters cover an cook on FULL [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1007/rhubarb-and-ginger-crumble/</link>
	</item>
	<item>
		<title>Pineapple and Kirsch Upside-Down Pudding</title>
		<description><![CDATA[	Pineapple and Kirsch Upside-Down Pudding
Metric/Imperial 
Fruit base: 2-3 slices fresh pineapple, 5 mm/1/* inch thick, 1
slice left whole, the others quartered
5 tablespoons Kirsch
40g/lV2Oz butter
25 g/1 oz soft brown sugar
3 glace cherries, quartered
Cake mixture:
100g/4oz butter
100g/4oz caster sugar
2 eggs, lightly beaten
100g/4oz self-raising flour
2 tablespoons Kirsch
Place the pineapple on a plate and sprinkle over 3 tablespoons of the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1006/pineapple-and-kirsch-upside-down-pudding/</link>
	</item>
	<item>
		<title>Marmalade Roly Poly</title>
		<description><![CDATA[	Marmalade Roly Poly
Metric/Imperial
 225g/Hoz self-raising flour
pinch of salt 100g/4oz shredded suet 150 ml/Vi pint cold water
Filling:
100g/4oz marmalade
1 teaspoon lemon juice
1 tablespoon raisins
Topping: 2 tablespoons caster sugar
pinch of grated nutmeg pinch of ground cinnamon
Sift the flour and salt into a bowl. Stir in the suet, blending well. Add the cold water and mix to a soft [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1005/marmalade-roly-poly/</link>
	</item>
	<item>
		<title>Apricot Sponge Pudding</title>
		<description><![CDATA[	Apricot Sponge Pudding
Metric/Imperial
 1 x 575g/l&#8217;/4lb can apricot halves
1 teaspoon cornflour 1 tablespoon cold water
2 eggs, beaten
4 tablespoons sugar
Vz teaspoon vanilla essence
50g/2oz plain flour, sifted
2 tablespoons vegetable oil
Drain the apricots, reserving the juice, and place in the centre of a large shallow dish. Pour the apricot juice into a large jug and cook on FULL [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1004/apricot-sponge-pudding/</link>
	</item>
	<item>
		<title>Honey Crunch Crumble</title>
		<description><![CDATA[	Honey Crunch Crumble
Metric/Imperial
 675g/ll/2lb cooking apples, peeled, cored and
sliced 6 tablespoons clear honey
75g/3oz butter 175g/6oz muesli-style breakfast cereal
Put the apples in a serving dish and drizzle over half the honey.
Place the butter in a bowl and heat on FULL (100%) for IV2 to 2 minutes or until melted.
Stir in the remaining honey and the cereal, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1003/honey-crunch-crumble/</link>
	</item>
	<item>
		<title>Family Apple Amber</title>
		<description><![CDATA[	Family Apple Amber
Metric/Imperial
100g/4oz butter 100g/4oz fresh white or brown breadcrumbs
100g/4oz rolled oats 1 kg/21b apples (a mixture of cookers and eaters)
peeled and cored 50g/2oz caster sugar
a few raisins
75g/3oz demerara sugar
2 teaspoons mixed spice
50g/2oz chopped walnuts (optional)
cream or Custard Sauce (see page 311), to serve
Place the butter in a mixing bowl and heat on FULL (100%) [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1002/family-apple-amber/</link>
	</item>
	<item>
		<title>Creamy Rice Pudding</title>
		<description><![CDATA[	Creamy Rice Pudding
Metric/Imperial
50g/2oz round-grain pudding rice VA teaspoon grated nutmeg 450 ml/% pint boiling water
25g/l oz sugar
1 X 175ml/6floz can evaporated milk 1 teaspoon butter
Combine the rice, nutmeg and boiling water in a large deep dish. Cover and cook on FULL (100%) for 8 minutes, stirring occasionally. Add the sugar and the evaporated milk and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1001/creamy-rice-pudding/</link>
	</item>
	<item>
		<title>Lemon Meringue Pie</title>
		<description><![CDATA[	Lemon Meringue Pie
Metric/Imperial 
Filling: 225 g/8 oz sugar 4 tablespoons cornflour
pinch of salt 250 ml/8 floz cold water
3 egg yolks
120 ml/4 floz lemon juice
2 teaspoons grated lemon rind
40g/l&#8217;/2oz butter
Crumb base:
50g/2oz butter
6 digestive biscuits, crushed
25g/l oz sugar Meringue topping:
3 egg whites pinch of cream of tartar
100g/4oz sugar &#8216;/z teaspoon vanilla essence
To prepare the filling, mix the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/1000/lemon-meringue-pie/</link>
	</item>
	<item>
		<title>July Fruit Meringue Pudding</title>
		<description><![CDATA[	July Fruit Meringue Pudding
Metric/Imperial
1 banana, sliced
1 sharp dessert apple, cored and sliced
1 large peach, stoned and sliced
1 tablespoon lemon juice
3 egg whites 175g/6oz caster sugar
Combine the fruit in a large shallow dish and sprinkle with the lemon juice.
Beat the egg whites until stiff. Add half of the sugar and continue beating until stiff peaks form. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/999/july-fruit-meringue-pudding/</link>
	</item>
	<item>
		<title>Apple and Coconut Charlotte</title>
		<description><![CDATA[	Apple and Coconut Charlotte
Metric/Imperial
100g/4oz butter
225 g/8 oz fresh soft breadcrumbs 50g/2oz desiccated coconut
150g/5oz brown sugar 450 g/1 lb cooking apples, peeled, cored and
thinly sliced grated rind and juice of 1 lemon
Put the butter in a deep pie dish and heat on FULL (100%) for 2 minutes until melted. Stir in the breadcrumbs and cook on [...]]]></description>
		<link>http://cookbook.foodsnwines.com/998/apple-and-coconut-charlotte/</link>
	</item>
	<item>
		<title>Chocolate Walnut Crepes</title>
		<description><![CDATA[	Chocolate Walnut Crepes
Metric/Imperial
 Batter:
1 egg
1 egg yolk
300 ml/1/-; pint milk
pinch of salt 100g/4oz plain flour
Sauce: 1 tablespoon cocoa powder
25 g/1 oz butter
IV2 tablespoons golden syrup
2 tablespoons chopped walnuts
Place all the ingredients for the crepe batter in a blender or food processor and blend until the mixture is smooth. Set aside for at least 30 minutes [...]]]></description>
		<link>http://cookbook.foodsnwines.com/997/chocolate-walnut-crepes/</link>
	</item>
	<item>
		<title>Marshmallow and Almond Raspberries</title>
		<description><![CDATA[	Marshmallow and Almond Raspberries
Metric/Imperial
175g/6oz plain cooking chocolate
1 X 100g/4oz packet marshmallows
3 tablespoons milk
6 tablespoons double cream
350g/12oz fresh raspberries
50g/2oz flaked almonds, toasted
Line a 23 cm/9 inch shallow dish with microwave cling film. Break up the chocolate and cook on MEDIUM (50%) for 4&#8242;/2 to 5 minutes until melted, stirring twice.
Using a pastry brush, spread the chocajatj [...]]]></description>
		<link>http://cookbook.foodsnwines.com/996/marshmallow-and-almond-raspberries/</link>
	</item>
	<item>
		<title>Apfelromtopf</title>
		<description><![CDATA[	Apfelromtopf
Metric/Imperial 
4 large, even-sized cooking apples
1 banana, peeled
2 teaspoons lemon juke
25g/loz blanched almonds, finely grated
1 teaspoon chopped angelica
6 glace cherries, chopped
!/a teaspoon ground cinnamon
100g/4oz soft brown sugar
4 tablespoons double cream
1 tablespoon rum
Using a sharp knife or apple corcr, remove the cores from the apples. Trim a thin slice from the top of each one. Arrange [...]]]></description>
		<link>http://cookbook.foodsnwines.com/995/apfelromtopf/</link>
	</item>
	<item>
		<title>Date and Hazelnut Pudding</title>
		<description><![CDATA[	Date and Hazelnut Pudding
Metric/Imperial
4 eggs, separated
50g/2oz brown sugar
50g/2oz fresh soft breadcrumbs
50g/2oz hazelnuts, grated 100g/4oz block cooking dates
e] grease a 2.25 litre/4 pint ring mould. In a mining bowl, beat the egg yolks until frothy. Add the sugar and continue beating until the mixture is very thick. Mix in the breadcrumbs and hazelnuts.
put the block of [...]]]></description>
		<link>http://cookbook.foodsnwines.com/994/date-and-hazelnut-pudding/</link>
	</item>
	<item>
		<title>Chocolate and Brandy Dessert Cake</title>
		<description><![CDATA[	Chocolate and Brandy Dessert Cake
Metric/Imperial 
175g/6oz soft margarine
175g/6oz caster sugar 40g/lV2OZ cocoa powder 1 teaspoon baking powder 150g/5oz self-raising flour
1  tablespoon brandy
2 tablespoons milk
3 large eggs (size 1)
Decoration: 300 ml/1/2 pint double or whipping cream,
whipped
1 tablespoon brandy (optional) 75g/3oz chocolate, grated or shaved
^ a« all the ingredients for the cake in a large , [...]]]></description>
		<link>http://cookbook.foodsnwines.com/993/chocolate-and-brandy-dessert-cake/</link>
	</item>
	<item>
		<title>Bread Pudding</title>
		<description><![CDATA[	Bread Pudding
Metric/Imperial
8 thick slices slightly stale bread, including
crusts, cut into small pieces
2 eggs, beaten 350ml/12floz milk
1  medium, ripe banana, sliced
350 g/12oz mixed dried fruit (raisins, currants,
sultanas, peel)
50g/2oz glace cherries, chopped 75g/3oz soft, dark brown sugar
2 teaspoons gravy browning
1  tablespoon black treacle
1 tablespoon apricot jam or marmalade 40g/lV2Oz self-raising flour
1 teaspoon lemon juice 1 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/992/bread-pudding/</link>
	</item>
	<item>
		<title>Apple and Sultana Suet Pudding</title>
		<description><![CDATA[	Apple and Sultana Suet Pudding
Metric/Imperial
150g/5oz shredded suet
V2 teaspoon baking powder
250g/9oz self-raising flour
150 ml/ &#8216;A pint water
25 g/1 oz fresh brown breadcrumbs
100g/4oz soft, dark brown sugar
2 teaspoons ground cinnamon
100g/4oz sultanas
600 g/1&#8242;Alb cooking apples, peeled, cored and thinly sliced
Place the suet, baking powder and flour in a bowl and mix together. Gradually add water to make pastry. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/991/apple-and-sultana-suet-pudding/</link>
	</item>
	<item>
		<title>Chocolate Upside-Down Pudding</title>
		<description><![CDATA[	Chocolate Upside-Down Pudding
Metric/Imperial
caster sugar for coating
1 X 225 g/8 oz can pineapple slices, drained
5 glace cherries, halved 200g/7oz self-raising flour
pinch of salt
3 tablespoons drinking chocolate 100g/4oz soft margarine
100g/4oz caster sugar 100g/4oz soft, dark brown sugar
2 eggs, beaten
5 tablespoons evaporated milk, mixed with 5 tablespoons water
Prepare a 19cm/71/2inch souffle dish by lightly brushing the base and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/990/chocolate-upside-down-pudding/</link>
	</item>
	<item>
		<title>Mandarin Pudding</title>
		<description><![CDATA[	Mandarin Pudding
Metric/Imperial
50g/2oz butter 3 slices of bread, crusts removed
50g/2oz brown sugar
1 X225g/8oz can mandarin oranges, drained 25 g/1 02 sultanas
2 eggs, beaten 300 ml/ Vz pint milk
Put the butter in a deep round flameproof dish and heat on FULL (100%) for 1 minute until melted. Cut the bread into triangles and place in the dish, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/989/mandarin-pudding/</link>
	</item>
	<item>
		<title>Hot Brazil Sundaes</title>
		<description><![CDATA[	Hot Brazil Sundaes
Metric/Imperial
7g/V4OZ butter 25 g/5 oz Brazil or cashew nuts, coarsely
chopped
4 tablespoons single cream 25 g/1 oz brown sugar
1 banana, sliced coffee ice cream, to serve
place the butter and nuts in a bowl. Cook FULL (100%) for 1 to IV2 minutes or until just golden. Add the cream and sugar, blending well. Cover and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/988/hot-brazil-sundaes/</link>
	</item>
	<item>
		<title>Steamed Treacle Pudding</title>
		<description><![CDATA[	Steamed Treacle Pudding
Metric/Imperial
75g/3oz plain flour 75g/3oz fresh soft white breadcrumbs, sieved
50g/2oz sugar 50g/2oz shredded suet
1 eSg
1 tablespoon golden syrup 1 tablespoon black treacle
3-4 tablespoons milk
lA teaspoon bicarbonate of soda
3-4 tablespoons golden syrup, warmed
Combine the flour, breadcrumbs, sugar and suet in a mixing bowl and make a well in the centre.
In another bowl beat the egg, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/987/steamed-treacle-pudding/</link>
	</item>
	<item>
		<title>Apple Curd Pudding</title>
		<description><![CDATA[	Apple Curd Pudding
Metric/Imperial
 3 large cooking apples, peeled, cored and
quartered
lemon juice for sprinkling
l&#8217;/2 tablespoons cornflour
few drops of vanilla essence
6 tablespoons soft brown sugar
4 tablespoons undiluted orange squash
40g/l&#8217;/2oz butter 8 digestive biscuits, finely crushed
Slice the apples thinly and sprinkle with lemon juice. Combine the cornflour, vanilla essence, sugar and orange squash in a large shallow dish. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/986/apple-curd-pudding/</link>
	</item>
	<item>
		<title>Jam-Capped Suet Pudding</title>
		<description><![CDATA[	Jam-Capped Suet Pudding
Metric/Imperial
3 tablespoons raspberry jam
175g/6oz self-raising flour
75 g/3 oz caster sugar
75g/3oz shredded suet
2 large eggs (size 1 or 2)
5 tablespoons milk
Lightly brush a 900ml/l&#8217;/2 pint pudding basin with a little oil. Spread thejam over the base and sides of the basin.
Sift the flour into a mixing bowl, and stir in the sugar and suet. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/985/jam-capped-suet-pudding/</link>
	</item>
	<item>
		<title>Apricot Upside-Down Pudding</title>
		<description><![CDATA[	Apricot Upside-Down Pudding
Metric/Imperial
25 g/1 oz dcmerara sugar
1 X 375g/13oz can apricot halves, drained
4 blanched almonds, halved 2 tablespoons frozen concentrated orange juice,
thawed
100g/4oz soft margarine 100g/4oz caster sugar
2 eggs, beaten
1 teaspoon almond essence
100g/4oz self-raising flour
1 teaspoon baking powder
2 tablespoons milk
Line a 1.75 litre/3 pint souffle dish with grease¬proof paper. Sprinkle the base with demerara sugar and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/984/apricot-upside-down-pudding/</link>
	</item>
	<item>
		<title>Chocolate Sauce</title>
		<description><![CDATA[	Chocolate Sauce
Metric/Imperial 
100g/4oz milk or plain chocolate
25 g/1 oz butter
150 ml/Vipint water or milk
\xh teaspoons cornflour
Break the chocolate into pieces and place in a jug with the butter and water or milk. Cook on MEDIUM (50%) for 3 to 4 minutes,  stirring
twice.
Put the cornflour into a bowl and mix to a smooth paste with [...]]]></description>
		<link>http://cookbook.foodsnwines.com/983/chocolate-sauce/</link>
	</item>
	<item>
		<title>Topsy Turvy Cherry Pudding</title>
		<description><![CDATA[	Topsy Turvy Cherry Pudding
Metric/Imperial
1 X 400g/14oz can cherry pie filling
1 packet chocolate sponge cake mix
eggs, as directed by packet instructions
custard or cream, to serve
Spread the pie filling over the base of a 19 cm/7ya inch souffle dish, 10 cm/4 inches deep.
Make up the cake mix according to directions adding the eggs and 1 tablespoon of [...]]]></description>
		<link>http://cookbook.foodsnwines.com/982/topsy-turvy-cherry-pudding/</link>
	</item>
	<item>
		<title>Ginger Sponge with Grenadine Sauce</title>
		<description><![CDATA[	Ginger Sponge with Grenadine Sauce
Metric/Imperial
25g/loz butter 25 g/1 oz caster sugar
V2 egg, beaten                      ,m
25g/loz self-raising flour
V2 teaspoon ground ginger
40ml/l1/2n oz Grenadine syrup
V2 teaspoon arrowroot powder
40ml/lV2fl oz water
Cream the butter with the sugar until light [...]]]></description>
		<link>http://cookbook.foodsnwines.com/981/ginger-sponge-with-grenadine-sauce/</link>
	</item>
	<item>
		<title>Orange Bavarois</title>
		<description><![CDATA[	Orange Bavarois
Metric/Imperial
2 tablespoons Cointreau
1 tablespoon powdered gelatine
300ml/1/2 pint fresh orange juice
2 egg yolks
25 g/1 oz sugar
grated rind of 1 orange
200 ml/7 floz double cream, stiffly whipped
thin strands of orange rind, to decorate
place the Cointreau in a small cup, sprinkle over the gelatine and set aside to soak.
Place the orange juice in a small jug and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/980/orange-bavarois/</link>
	</item>
	<item>
		<title>Rich Chocolate Pudding</title>
		<description><![CDATA[	Rich Chocolate Pudding
Metric/Imperial
2 large eggs 50g/2oz caster sugar 25 g/1 02 plain flour
25 g/1 oz cocoa Chocolate Sauce (see page 254), to serve
Using an electric whisk or rotary beater, beat the eggs and sugar together in a mixing bowl until thick and pale (about 4 minutes). Sift together the flour and cocoa, put on a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/979/rich-chocolate-pudding/</link>
	</item>
	<item>
		<title>Golden Autumn Pudding</title>
		<description><![CDATA[	Golden Autumn Pudding
Metric/Imperial
100g/4oz butter 100g/4oz soft brown sugar
40g/l&#8217;/2OZ raisins
15g/&#8217;/2oz walnut pieces
1 small banana, finely chopped
1 dessert apple, peeled, cored and finely chopped
grated rind and juice of 1 small orange
1 egg, beaten
150g/5oz self-raising flour 1 teaspoon ground cinnamon
1 tablespoon milk 2 tablespoons brown rum
Place 40g/lV2OZ of the butter in a bowl and heat on FULL (100%) [...]]]></description>
		<link>http://cookbook.foodsnwines.com/978/golden-autumn-pudding/</link>
	</item>
	<item>
		<title>Gooseberry and Mint Pudding</title>
		<description><![CDATA[	Gooseberry and Mint Pudding
Metric/Imperial
 Sponge pudding:
100g/4oz butter 100g/4oz caster sugar
2 eggs, beaten 100g/4oz self-raising flour
pinch of salt
1-2 tablespoons hot water 45 tablespoons gooseberry jam V2 teaspoon chopped fresh mint
Custard:
300 ml/&#8217;/z pint milk
2 eggs 1 tablespoon caster sugar
1 teaspoon cornflour 23 drops of vanilla essence
Grease a 900 ml/1 Vi pint pudding basin well.
Cream the butter with [...]]]></description>
		<link>http://cookbook.foodsnwines.com/977/gooseberry-and-mint-pudding/</link>
	</item>
	<item>
		<title>Honey Apple Sauce</title>
		<description><![CDATA[	Honey Apple Sauce
Metric/Imperial
IV2 teaspoons cornflour
150 ml/Vi pint apple juice plus a few drops of
lemon juice
1 tablespoon runny honey 25 g/1 oz raisins
Blend the cornflour with a little apple juice to a smooth consistency.
Place the remaining apple juice, honey and raisins in a jug and cook on FULL (100%) for 2 minutes.
Whisk in the blended cornflour [...]]]></description>
		<link>http://cookbook.foodsnwines.com/976/honey-apple-sauce/</link>
	</item>
	<item>
		<title>Marie Louise Cups</title>
		<description><![CDATA[	Marie Louise Cups
Metric/Imperial
100g/4oz plain chocolate
50g/2oz chocolate sponge cake, crumbled
75 g/3 oz prepared soft fruit (raspberries strawberries or cherries, for example), sliced
2-3 tablespoons sherry 300 ml/ V2 pint double cream chocolate curls, to decorate
Break the chocolate into pieces and place in a bowl. Cook on MEDIUM (50%) for 2>/a to 3 minutes, stirring twice, or until [...]]]></description>
		<link>http://cookbook.foodsnwines.com/975/marie-louise-cups/</link>
	</item>
	<item>
		<title>Fruity Apple Pudding</title>
		<description><![CDATA[	Fruity Apple Pudding
Metric/Imperial
1 small egg 150 ml/ VA pint milk
1 large cooking apple, peeled, cored and grated 100g/4oz fresh brown or white breadcrumbs
50g/2oz shredded suet 175g/6oz dried mixed fruit
1 tablespoon honey
1 teaspoon mixed spice
grated rind and juice of 1 orange
Honey Apple Sauce (see left), to serve
Beat together the egg and the milk. Add all the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/974/fruity-apple-pudding/</link>
	</item>
	<item>
		<title>Queen Of Puddings</title>
		<description><![CDATA[	Queen Of Puddings
Metric/Imperial
3 egg yolks 50g/2oz caster sugar
600 ml/1 pint milk
2 drops of vanilla essence
175g/6oz fresh white breadcrumbs
grated rind of Vz lemon
2 tablespoons jam
Topping:
175g/6oz caster sugar 3 egg whites, stiffly whisked
Place the egg yolks, caster sugar, milk and vanilla essence in a jug and whisk together. Cook On FULL (100%) for 4 minutes.
Place the breadcrumbs [...]]]></description>
		<link>http://cookbook.foodsnwines.com/973/queen-of-puddings/</link>
	</item>
	<item>
		<title>Apple Pancakes</title>
		<description><![CDATA[	Apple Pancakes
Metric/Imperial 
1 large egg (size 1)
1 egg yolk
300m]/V2 pint milk
100g/4oz plain flour
150 ml/1/* pint double cream
cream, to serve (optional)
Filling: 675 g/1 V2 lb eating apples, peeled, cored and
chopped
25 g/1 oz sultanas
25 g/1 oz butter
V2 teaspoon ground cinnamon
50g/2oz demerara sugar
j^eat together the egg, egg yolk and milk. Put the °ur in a mixing bowl and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/972/apple-pancakes/</link>
	</item>
	<item>
		<title>Butterscotch Flan</title>
		<description><![CDATA[	Butterscotch Flan
Metric/Imperial
 Pastry case:
175g/6oz plain flour, sifted
pinch of salt
75g/3oz butter or hard margarine
1 X 50g/2oz piece of banana
1 tablespoon cold water
Filling:
75g/3oz unsalted butter
100g/4oz dark, soft brown sugar
Vz teaspoon vanilla essence
50g/2oz cornflour
lOOml/SV^floz single cream
2 large (size 2) egg yolks
Topping:
2 large (size 2) egg whites 75g/3oz caster sugar
Mix the flour and salt in a large bowl and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/971/butterscotch-flan/</link>
	</item>
	<item>
		<title>Scandinavian Layer Pudding</title>
		<description><![CDATA[	Scandinavian Layer Pudding
Metric/Imperial
 100 g/4 oz soft margarine
200g/7oz caster sugar 100 g/4 oz hazelnuts, finely chopped
100 g/4 oz flour
„2 teaspoon almond essence
675 g/lVzlb cooking apples, peeled, cored and
sliced
juice of yh lemon
2 tablespoons water
300ml/&#8217;/2 pint double cream
4 peaches, stoned and peeled
Beat the margarine and 100 g/4 oz sugar until soft and fluffy, then beat in the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/970/scandinavian-layer-pudding/</link>
	</item>
	<item>
		<title>Apple, Apricot and Almond Sponge</title>
		<description><![CDATA[	Apple, Apricot and Almond Sponge
Metric/Imperial
225 g/8 oz dried apricots
600 ml/1 pint cold water
450 g/1 lb cooking apples, peeled, cored and
sliced
25 g/1 oz-caster sugar 50g/2oz toasted flaked almonds, to decorate
Sponge:
50g/2oz soft margarine 50g/2oz caster sugar
1 egg
25 g/1 oz self-raising flour V2 teaspoon baking powder 25 g/1 oz ground almonds
Place the dried apricots with half the water [...]]]></description>
		<link>http://cookbook.foodsnwines.com/969/apple-apricot-and-almond-sponge/</link>
	</item>
	<item>
		<title>Rice Pudding</title>
		<description><![CDATA[	Rice Pudding
Metric/Imperial
50g/2oz round-grain pudding rice
1/4 teaspoon grated nutmeg
7g/V4O2 butter 900 ml/1 Vz pints boiling water
25 g/1 oz caster sugar
I X 175g/6oz can evaporated milk
1 X 375g/13oz can pineapple tidbits in natural
juice
place the rice, nutmeg, butter and boiling water in a 900 ml/1 V2 pint oval pie dish. Stir gently to mix then half cover and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/968/rice-pudding/</link>
	</item>
	<item>
		<title>Orange Bread and Butter Pudding</title>
		<description><![CDATA[	Orange Bread and Butter Pudding
Metric/Imperial
 3 slices bread from a large cut loaf, buttered
300ml/!/2 pint milk
2 tablespoons sultanas
1 tablespoon currants
2 tablespoons grated orange rind
1 tablespoon chopped mixed peel
3 tablespoons demerara sugar
2 eggs orange quarters, to decorate
Cut each slice of bread into 4 triangles and arrange 10 of these around the base and sides of a
utre/lVi [...]]]></description>
		<link>http://cookbook.foodsnwines.com/967/orange-bread-and-butter-pudding/</link>
	</item>
	<item>
		<title>Apple and Blackberry Crumble</title>
		<description><![CDATA[	Apple and Blackberry Crumble
Metric/Imperial
450 g/1 lb fresh or frozen blackberries
450 g/1 lb apples, peeled, cored and sliced
75g/3oz demerara sugar
Crumble topping:
175 g/6 oz plain flour
V2 teaspoon mixed spice
40g/lV2Oz butter
40g/lV2Ozlard
25 g/1 oz sugar
50 g/2 oz fresh breadcrumbs
Place the blackberries in a large deep dish and, i frozen, cook on DEFROST (20%) for 5 minute: to thaw. Add [...]]]></description>
		<link>http://cookbook.foodsnwines.com/966/apple-and-blackberry-crumble/</link>
	</item>
	<item>
		<title>Treacle Pudding</title>
		<description><![CDATA[	Treacle Pudding
Metric/Imperial
 3 tablespoons golden syrup 100g/4oz self-raising flour
50g/2oz shredded suet 50g/2oz caster sugar
1 egg
2 tablespoons water
4 tablespoons milk
2 drops of vanilla essence
Place the golden syrup in the bottom of a lightly greased 900 ml/1% pint basin.
Mix the flour, suet and sugar together. Beat in the egg, water, milk and vanilla essence. Spoon the mixture [...]]]></description>
		<link>http://cookbook.foodsnwines.com/965/treacle-pudding/</link>
	</item>
	<item>
		<title>Rhubarb and Orange Crumble</title>
		<description><![CDATA[	Rhubarb and Orange Crumble
Metric/Imperial
75 g/3 oz butter
225g/8oz muesli
675g/li/2ib rhubarb, sliced
50g/2oz caster sugar
grated rind of 1 orange
1 tablespoon orange juice
orange slices, to decorate (optional)
Place the butter in a jug and heat on FULL (100%) for 1 to IV2 minutes until melted. Stir in the muesli and mix well to coat with butter.
Layer the rhubarb with sugar, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/964/rhubarb-and-orange-crumble/</link>
	</item>
	<item>
		<title>Jamaican Savarin</title>
		<description><![CDATA[	Jamaican Savarin
Metric/Imperial
150 ml/Vi pint milk
2 teaspoons sugar
2 teaspoons dried yeast
225 g/8 oz plain flour
pinch of salt
150g/5oz butter
4 eggs, beaten
Syrup:
175g/6oz sugar 5 tablespoons water 2 tablespoons rum
Glaze:
6 tablespoons apricot jam 25g/l oz chopped mixed candied peel
Decoration: fresh fruit to taste
Pour the mi)k into a jug and cook on FULL (100%) for y-i minute until warm. Whisk [...]]]></description>
		<link>http://cookbook.foodsnwines.com/963/jamaican-savarin/</link>
	</item>
	<item>
		<title>Sherry Trifle</title>
		<description><![CDATA[	Sherry Trifle
Metric/Imperial 
75O ml/1 V* pints Egg Custard (see page 312)
Cake base:
1/2 teaspoon baking powder 50g/2oz self-raising flour
50g/2oz sugar
50g/2oz soft margarine
1 large egg (size 1 or 2)
V2 teaspoon vanilla essence
Filling:
1 X 400g/14oz can raspberries 2 tablespoons sweet sherry
Decoration:
150ml/&#8217;/4 pint double cream, whipped few glace cherries few angelica leaves
Prepare the custard and allow to cool slightly.
Beat [...]]]></description>
		<link>http://cookbook.foodsnwines.com/962/sherry-trifle/</link>
	</item>
	<item>
		<title>Blackcurrant Baked Cheesecake</title>
		<description><![CDATA[	Blackcurrant Baked Cheesecake
Metric/Imperial
Base: 50 g/2 oz butter 175g/6oz digestive biscuits, crushed
Filling:
50 g/2 oz butter
50g/2oz sugar
225 g/8 oz cream cheese
lSOml/&#8217;A pint soured cream
2 eggs, separated 1 X 400g/14oz can blackcurrant pie filling
ne a 23 cm/9 inch deep flan dish with grease-P«>of paper.
° make the base, place the butter m a bowl nd heat on FULL (100%) [...]]]></description>
		<link>http://cookbook.foodsnwines.com/961/blackcurrant-baked-cheesecake/</link>
	</item>
	<item>
		<title>Gingered Walnut Flan</title>
		<description><![CDATA[	Gingered Walnut Flan
Metric/Imperial
 Pastry: 225 g/8 oz plain flour
pinch of salt
50 g/2 oz lard
50g/2oz butter
1 tablespoon caster sugar
2-3 tablespoons iced water
Filling: 50g/2oz butter 3 eggs, beaten
175g/6oz soft, dark brown sugar
1 teaspoon ground ginger
5 tablespoons golden syrup
175g/6oz walnuts, coarsely chopped
whipped cream, to serve
Sift the flour with the salt into a bowl. Rub in the lard and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/960/gingered-walnut-flan/</link>
	</item>
	<item>
		<title>Lemon Almond Cheesecake</title>
		<description><![CDATA[	Lemon Almond Cheesecake
Metric/Imperial
 Base: 50g/2oz butter
100g/4oz digestive biscuits, crushed 50g/2oz flaked almonds
Filling:
100g/4oz cream cheese 100g/4oz curd cheese 50g/2oz caster sugar
1 egg, beaten
2 teaspoons lemon juice
V2 teaspoon vanilla essence
V2 teaspoon cornflour 300 ml/Vi pint double cream
Place the butter in a bowl and heat on FULL (100%) for 1 minute or until melted. Stir in the biscuit [...]]]></description>
		<link>http://cookbook.foodsnwines.com/959/lemon-almond-cheesecake/</link>
	</item>
	<item>
		<title>Chestnut Charlotte Russe</title>
		<description><![CDATA[	Chestnut Charlotte Russe
Metric/Imperial
150ml/&#8217;/4pint lemon jelly, made up but not set
5 candied lemon slices, halved
a few strips of angelica
24 sponge fingers
300 ml/Vfe pint milk
2 eggs
1 tablespoon caster sugar
2-3 drops of vanilla essence
150ml/V4 pint canned sweetened chestnut puree
7g/&#8217;/4oz powdered gelatine
1 tablespoon water
1 tablespoon lemon juice
300 ml/&#8217;/2 pint double or whipping cream
Decoration: whipped cream marrons glaces
Lightly oil the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/958/chestnut-charlotte-russe/</link>
	</item>
	<item>
		<title>Peach Crunch Pie</title>
		<description><![CDATA[	Peach Crunch Pie
Metric/Imperial
50 g/2 oz butter I75e/6°z sweet digestive biscuits (including
some chocolate digestives), crushed
1 X 400 g/14oz can sliced or halved peaches
25g/l oz icing sugar, sifted
2 teaspoons arrowroot
yellow food colouring
Put the butter in an 18 cm/7 inch round pie dish and heat on FULL (100%) for 1 minute or until
melted.
Add the biscuit crumbs and mix [...]]]></description>
		<link>http://cookbook.foodsnwines.com/957/peach-crunch-pie/</link>
	</item>
	<item>
		<title>Black Cherry Cream Pie</title>
		<description><![CDATA[	Black Cherry Cream Pie
Metric/Imperial 
Base:
100g/4oz butter
165g/5V2Oz bran flakes
IV2 tablespoons soft brown sugar
Filling: 1 X 425 g/15 oz can black cherries in syrup
I  X 135g/4-y4Oz packet black cherry jelly
300 mVVi pint black cherry yogurt 300ml/V2 pint double cream, whipped
*lace the butter in a large bowl and heat on FULL (100%) for 1V2 to 2 minutes [...]]]></description>
		<link>http://cookbook.foodsnwines.com/956/black-cherry-cream-pie/</link>
	</item>
	<item>
		<title>Apricot Trifle</title>
		<description><![CDATA[	Apricot Trifle
Metric/Imperial
1 tablespoon caster sugar
1 packet sponge mix, made up as directed but
add 2 extra tablespoons milk
about 2 tablespoons cherry jam
Apricot Compote (see page 234), refrigerated
overnight
4 tablespoons sherry few drops of almond essence Custard Sauce (see page 311)
1 egg yolk
300 nil/Vi pint whipping cream Decoration:
angelica glace cherries
To cook the sponge, first prepare a 19 cm/ [...]]]></description>
		<link>http://cookbook.foodsnwines.com/955/apricot-trifle/</link>
	</item>
	<item>
		<title>Chocolate Refrigerator Cake</title>
		<description><![CDATA[	Chocolate Refrigerator Cake
Metric/Imperial 
100g/4oz plain cooking chocolate
150g/5oz unsalted butter
2 tablespoons golden syrup
225g/8oz semi-sweet biscuits, crushed
25g/loz nuts, chopped
25 g/1 oz glace cherries, chopped
25 g/1 oz raisins
Break the chocolate into pieces and place in a bowl with the butter and golden syrup. Cook on FULL (100%) for 4 minutes, stirring once.
Add the biscuit crumbs, nuts, cherries and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/954/chocolate-refrigerator-cake/</link>
	</item>
	<item>
		<title>Creamy Apple Flan</title>
		<description><![CDATA[	Creamy Apple Flan
Metric/Imperial
 Flan case: 100g/4oz butter
1  tablespoon golden syrup 200g/7o2 ginger biscuits, crushed 50g/2oz hazelnuts, finely chopped
Filling:
575 g/1 &#8216;A lb dessert apples, peeled, cored and sliced
2 tablespoons lemon juice 75ml/3floz double or whipping cream
2 large eggs (size 1)
50g/2oz caster sugar
&#8216;A teaspoon ground cinnamon
Decoration: 1 red apple, cored, sliced and dipped in lemon
juice whipped [...]]]></description>
		<link>http://cookbook.foodsnwines.com/953/creamy-apple-flan/</link>
	</item>
	<item>
		<title>Honey Cheesecake</title>
		<description><![CDATA[	Honey Cheesecake
Metric/Imperial
Base: 1 tablespoon golden syrup
100g/4o2 butter 225g/8oz digestive biscuits, crushed
Filling:
350g/12oz full-fat soft cheese
Vi teaspoon ground cinnamon
1 tablespoon lemon juice
2 tablespoons water 1 tablespoon powdered gelatine
4 tablespoons clear honey 150 ml/&#8217;A pint double or whipping cream,
whipped Decoration: l50ml/1/4pint double or whipping cream,   ,
whipped walnut halves
Place the syrup and butter in a medium bowl. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/952/honey-cheesecake/</link>
	</item>
	<item>
		<title>Peachy Cheesecake</title>
		<description><![CDATA[	Peachy Cheesecake
Metric/Imperial
Base:
75g/3oz butter
175g/6oz digestive biscuits, crushed 100g/4oz caster sugar
Filling:
3 tablespoons raspberry jam 1 x 400g/14oz can sliced peaches, drained
225g/8oz cream cheese 150 ml/&#8217;A pint soured cream
2 eggs, separated
Vi teaspoon almond essence
3 teaspoons cornflour, blended with a little water
toasted almonds, to decorate
place the butter in a large mixing bowl and heat On FULL (100%) for 1&#8242;/2 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/951/peachy-cheesecake/</link>
	</item>
	<item>
		<title>Grapefruit Cheesecake</title>
		<description><![CDATA[	Grapefruit Cheesecake
Metric/Imperial
Base:
50g/2oz butter 100g/4oz digestive biscuits, crushed
Filling:
175g/6oz cream cheese 2 eggs, lightly whisked
pinch of salt
75g/3oz caster sugar
3 tablespoons undiluted grapefruit juice
vanilla essence
almond essence
100 ml/4 floz soured cream
Decoration:
150m]/V4pint double cream, whipped grapefruit segments
Place the butter in a bowl and heat on FULL (100%) for V2 to 1 minute or until melted. Stir in the crushed biscuit [...]]]></description>
		<link>http://cookbook.foodsnwines.com/950/grapefruit-cheesecake/</link>
	</item>
	<item>
		<title>Cherry Cheesecake</title>
		<description><![CDATA[	Cherry Cheesecake
Metric/Imperial
Base:
75g/3oz butter 175g/6oz crunchy sweet biscuits, finely crushed
Filling:
450 g/1 lb cream cheese
100g/4oz caster sugar
3 eggs, beaten
2 teaspoons vanilla essence 150ml/V4 pint soured cream
3 tablespoons clear honey
Decoration:
V2 can cherry pie filling
150ml/Vipint double cream, whipped
Put the butter in a bowl and heat on FULL (100%) for 1 minute or until melted. Add the biscuit crumbs and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/949/cherry-cheesecake/</link>
	</item>
	<item>
		<title>Pecan and Maple Syrup Cheesecake</title>
		<description><![CDATA[	Pecan and Maple Syrup Cheesecake
Metric/Imperial
Base:
75 g/3 oz butter
17Sg/6oz digestive biscuits, crushed 25 g/1 oz golden granulated sugar
Filling: 65 g/2V2O2 caster sugar
1 tablespoon water 65 g/2&#8242;/2 oz shelled pecan nuts or 225 g/8 oz
whole pecan nuts
350g/12oz full-fat soft cheese
2 eggs, lightly beaten
25 g/1 oz cornflour 75ml/3floz maple syrup
Decoration:
150 mlPA pint double or whipping cream shelled pecan [...]]]></description>
		<link>http://cookbook.foodsnwines.com/948/pecan-and-maple-syrup-cheesecake/</link>
	</item>
	<item>
		<title>Sultana Cheesecake with Rum</title>
		<description><![CDATA[	Sultana Cheesecake with Rum
Metric/Imperial
Base:
50 g/2 02 butter
2 teaspoons golden syrup
100g/4oz malted milk biscuits, finely crushed
Filling:
225 g/8 oz curd cheese
100g/4oz full-fat soft cheese
100g/4oz cottage cheese, sieved
15g/y2oz powdered gelatine
2 tablespoons rum
50g/2oz sugar 2 large eggs (size 1 or 2), lightly beaten
25 g/1 oz sultanas
2 tablespoons soured cream
Decoration:
whipped cream
sultanas
Place the butter and syrup in a small jug and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/947/sultana-cheesecake-with-rum/</link>
	</item>
	<item>
		<title>Plum Cheesecake</title>
		<description><![CDATA[	Plum Cheesecake
Metric/Imperial
Base:
100g/4oz butter
1 tablespoon golden syrup
225 g/8 oz digestive biscuits, crushed
Filling:
225 g/8 oz plum puree
25 g/1 oz caster sugar
1 tablespoon powdered gelatine
300 g/11 oz full-fat soft cheese
6 tablespoons double cream
Decoration: 150 ml/&#8217;/f pint double or whipping cream, stiffly
whipped 2 fresh plums, stoned and quartered
To make the base, put the butter in a large jug and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/946/plum-cheesecake/</link>
	</item>
	<item>
		<title>Olde English Christmas Pudding</title>
		<description><![CDATA[	Olde English Christmas Pudding
Metric/Imperial
50g/2oz currants
75g/3oz raisins
75 g/3 oz sultanas
5 glace cherries, chopped
1 small cooking apple, peeled, cored and
chopped
25g/loz candied peel, chopped 40g/1 V2 oz shelled almonds, skinned and
chopped
grated rind of 1 lemon grated rind and juice of 1 small orange
50g/2oz flour
V4 teaspoon salt
lA teaspoon mixed spice
VA teaspoon ground cinnamon
VA teaspoon grated nutmeg
50g/2oz dark brown sugar
25g/loz [...]]]></description>
		<link>http://cookbook.foodsnwines.com/945/olde-english-christmas-pudding/</link>
	</item>
	<item>
		<title>Raspberry Gateau</title>
		<description><![CDATA[	Raspberry Gateau
Metric/Imperial
4 eggs, separated
175g/6oz sugar
grated rind and juice of 1 lemon
75 g/3 oz fine semolina
1 tablespoon ground almonds
2 tablespoons sweet sherry
450 g/1 Ib raspberries
sugar (optional)
300 ml/V2 pint double cream, whipped 100g/4oz flaked almonds, toasted
Place the egg yolks and sugar in a bowl and whisk together until thick and creamy. Add the lemon rind, juice, semolina [...]]]></description>
		<link>http://cookbook.foodsnwines.com/944/raspberry-gateau/</link>
	</item>
	<item>
		<title>Mocha Honey Gateau</title>
		<description><![CDATA[	Mocha Honey Gateau
Metric/Imperial 
Cake: 175g/6oz butter 75 g/3 oz demerara sugar 2 tablespoons clear honey
3 eggs, beaten 120g/4&#8242;/2OZ self-raising flour
40g/l1/2oz cocoa powder 1 teaspoon instant coffee granules
4 tablespoons hot water
few drops of vanilla essence
Filling and topping:
40g/t&#8217;/2oz cornflour
450 ml/3A pint milk
2 tablespoons instant coffee granules
215g/7&#8242;/2Oz light, soft brown sugar
350g/12oz butter 65g/2&#8242;/2oz walnuts, finely chopped
Decoration: chocolate curls [...]]]></description>
		<link>http://cookbook.foodsnwines.com/943/mocha-honey-gateau/</link>
	</item>
	<item>
		<title>Raspberry Mousse Cake</title>
		<description><![CDATA[	Raspberry Mousse Cake
Metric/Imperial
175g/6oz butter 175g/6oz caster sugar
3 eggs, beaten
finely grated rind and juice of 1 lemon 175g/6oz self-raising flour
1  teaspoon baking powder 350g/12oz raspberries
2  tablespoons icing sugar 2 tablespoons Cointreau
3 tablespoons orange juice IV2 teaspoons powdered gelatine
1 egg white
150ml/&#8217;/4pint double cream
150 ml/Vi pint extra thick natural yogurt
toasted flaked almonds, to decorate
Cream the butter [...]]]></description>
		<link>http://cookbook.foodsnwines.com/942/raspberry-mousse-cake/</link>
	</item>
	<item>
		<title>Coffee and Walnut Gateau with Brandy Sauce</title>
		<description><![CDATA[	Coffee and Walnut Gateau with Brandy Sauce
Metric/Imperial
 40g/l1/2oz self-raising flour
15g/&#8217;/2OZ cornflour Vi teaspoon baking powder
50g/2oz soft margarine
50g/2oz soft, dark brown sugar
1 teaspoon coffee essence
1 egg 40g/iy2oz walnuts, finely chopped
Filling and topping: 2 tablespoons apricot jam JWg/ll 02 can mandarin segments, drained 1 walnut half
Sauce: 35g/l&#8217;Aoz butter, softened
15g/&#8217;/2oz flour 9 tablespoons hot water
Grease a 600ml/1 pint, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/941/coffee-and-walnut-gateau-with-brandy-sauce/</link>
	</item>
	<item>
		<title>Chocolate Mountain</title>
		<description><![CDATA[	Chocolate Mountain
Metric/Imperial
100g/4oz margarine, softened
100g/4oz caster sugar
25g/l oz cocoa powder
90g/3&#8242;/2OZ self-raising flour
1  teaspoon baking powder
2  drops of vanilla essence
2.tablespoons milk
2 large eggs (size 1 or 2), lightly beaten
8 large marshrnallows, diced
150ml/Vkpint warm coffee
sugar to taste 3 tablespoons medium sherry
Decoration: 250rnl/8floz double cream, whipped
flaked chocolate 2-3 sparklers (optional)
Place the margarine, caster sugar, cocoa, Hour, baking [...]]]></description>
		<link>http://cookbook.foodsnwines.com/940/chocolate-mountain/</link>
	</item>
	<item>
		<title>Blackberry and Honey Sorbet</title>
		<description><![CDATA[	Blackberry and Honey Sorbet
Metric/Imperial
lkg/21b blackberries, hulled
4 tablespoons clear honey
225g/8oz sugar
300ml/&#8217;/2 pint water
2 egg whites
Place the blackberries, honey, sugar and water m a cooking dish. Cover and cook on FULL (100%) for 6 to 8 minutes until tender, stirring once. Allow to cool, then rub through a fine nylon sieve.
Spoon into a freezer tray and freeze [...]]]></description>
		<link>http://cookbook.foodsnwines.com/939/blackberry-and-honey-sorbet/</link>
	</item>
	<item>
		<title>Toasted Almond Ice Cream</title>
		<description><![CDATA[	Toasted Almond Ice Cream
Metric/Imperial
 300 ml/16 pint milk
1 large egg (size 1) 2 large egg yolks (size 1) 300ml/&#8217;/a pint double cream, stiffly whipped
1 teaspoon almond essence
50g/2oz toasted split almonds, chopped
25 g/1 02 toasted split almonds, cut into slivers,
to decorate
Place the milk in a small jug and cook on FULL (100%) for 3 minutes or [...]]]></description>
		<link>http://cookbook.foodsnwines.com/938/toasted-almond-ice-cream/</link>
	</item>
	<item>
		<title>Lemon Sorbet</title>
		<description><![CDATA[	Lemon Sorbet
Metric/Imperial
3 large lemons, washed
225g/8oz caster sugar
600 ml/1 pint water
1 egg white Decoration (optional):
mint sprigs finely grated lemon rind
place the lemons on a plate and cook on FULL (100%) for 1 minute. (This will improve the juice yield.) Grate the rind from 2 lemons, very finely, avoiding any pith.
Squeeze the juice from the fruit and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/937/lemon-sorbet/</link>
	</item>
	<item>
		<title>Orange and Apricot Ice Cream</title>
		<description><![CDATA[	Orange and Apricot Ice Cream
Metric/Imperial 
1 X 175 ml/6fioz can frozen concentrated orange
juice 225g/8oz dried apricots
2 eggs 450m]/3/4 pint milk
175g/6oz sugar 300 ml IV2 pint double cream
Place the orange juice in a jug and cook on FULL (100%) for 1 to 2 minutes, until melted. Add sufficient water to make up to 600ml/l pint. Pour [...]]]></description>
		<link>http://cookbook.foodsnwines.com/936/orange-and-apricot-ice-cream/</link>
	</item>
	<item>
		<title>Coffee Ice Cream</title>
		<description><![CDATA[	Coffee Ice Cream
Metric/Imperial
 300ml/&#8217;/2 pint double cream 300ml/V2 pint single cream
50g/2oz caster sugar
IV2 teaspoons coffee essence
4 egg yolks
3 teaspoons cornflour
Put 1.2 litre/2 pint plastic ice cream container in the freezer.
Whip the double cream to the very soft peak stage. Refrigerate to chill.
Put the single cream into a jug and cook on FULL (100%) for 3 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/935/coffee-ice-cream/</link>
	</item>
	<item>
		<title>Coffee Ice Cream</title>
		<description><![CDATA[	Coffee Ice Cream
Metric/Imperial
 300ml/&#8217;/2 pint double cream 300ml/V2 pint single cream
50g/2oz caster sugar
IV2 teaspoons coffee essence
4 egg yolks
3 teaspoons cornflour
Put 1.2 litre/2 pint plastic ice cream container in the freezer.
Whip the double cream to the very soft peak stage. Refrigerate to chill.
Put the single cream into a jug and cook on FULL (100%) for 3 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/934/coffee-ice-cream/</link>
	</item>
	<item>
		<title>Rich Chocolate Chip Ice Cream</title>
		<description><![CDATA[	Rich Chocolate Chip Ice Cream
Metric/Imperial 
300 ml/ V2 pint single cream
3. eggs, beaten
40g/lV2OZ caster sugar
2 teaspoons vanilla essence
150ml/V4 pint double cream
100g/4oz plain chocolate, grated, or 100g/4oz
chocolate polka dots (chocolate drops)
Mix the single cream with the eggs and sugar in a heatproof bowl. Cook on FULL (100%) for 4 to 6 minutes, stirring every 1 minute, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/933/rich-chocolate-chip-ice-cream/</link>
	</item>
	<item>
		<title>Creamy Vanilla Ice Cream</title>
		<description><![CDATA[	Creamy Vanilla Ice Cream
Metric/Imperial
2 eggs, beaten 450 ml/% pint milk
175g/6oz sugar
3 teaspoons vanilla essence
300 ml/ V2 pint double cream
Mix the eggs  with  the  milk  and  sugar in heatproof bowl. Cook on FULL (100%) for 6 minutes, stirring every 2 minutes, until slightly thickened. Allow to cool.
Add the vanilla essence and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/932/creamy-vanilla-ice-cream/</link>
	</item>
	<item>
		<title>Creamy Squares</title>
		<description><![CDATA[	Creamy Squares
Metric/Imperial
200g/7oz cooking chocolate
50g/2oz ground almonds
50g/2oz mixed dried fruit
50g/2oz glace cherries, chopped
25g/loz desiccated coconut
50g/2oz caster sugar 1 large egg (size 1 or 2), beaten
Break up the chocolate and put into the base of a 2.25 litre/4 pint ice cream container. Cook on MEDIUM (50%) for 4&#8242;/2 to 5 minutes, stirring twice during cooking. Spread over [...]]]></description>
		<link>http://cookbook.foodsnwines.com/931/creamy-squares/</link>
	</item>
	<item>
		<title>Candied Apples</title>
		<description><![CDATA[	Candied Apples
Metric/Imperial
175g/6oz soft brown sugar
50g/2oz caster sugar
25 g/1 oz margarine
5 tablespoons water
1 teaspoon vinegar
1 tablespoon golden syrup
4 firm, ripe eating apples, well washed and dried
put the sugars, margarine, water, vinegar and syrup into a mixing bowl and stir wel] to mix. Cook on FULL (100%) for 1 minute. Stir well for a few minutes to [...]]]></description>
		<link>http://cookbook.foodsnwines.com/930/candied-apples/</link>
	</item>
	<item>
		<title>Praline</title>
		<description><![CDATA[	Praline
Metric/Imperial
 100g/4oz whole almonds 225g/8oz granulated sugar
Cut a double sheet of greaseproof paper to fit the oven base or turntable. Mix the almonds and sugar on the paper. Cook on FULL (100%) for 11 to 13 minutes, until the sugar melts to form a dark brown syrup. Stir frequently and turn the mixture with a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/929/praline/</link>
	</item>
	<item>
		<title>Almond and Peanut Brittle</title>
		<description><![CDATA[	Almond and Peanut Brittle
Metric/Imperial
225g/8oz sugar
6 tablespoons golden syrup
100g/4oz salted peanuts
100g/4oz flaked almonds
7g/V4OZ butter 1 teaspoon vanilla essence 1 teaspoon baking powder
Place the sugar and golden syrup in a large heatproof bowl. Cook on FULL (100%) for 4 minutes, stirring twice.
Add the peanuts and almonds, blending well. Cook on FULL (100%) for 3 to 5 minutes [...]]]></description>
		<link>http://cookbook.foodsnwines.com/928/almond-and-peanut-brittle/</link>
	</item>
	<item>
		<title>Fudge</title>
		<description><![CDATA[	Fudge
Metric/Imperial
225g/8oz granulated sugar 225 g/8 oz caster sugar
50g/2oz butter 300 m!/1/^ pint whipping cream
150 ml/1/! pint milk 1 teaspoon vanilla essence
Put all the ingredients into an ovenproof mixing bowl and stir well.
Cook on MEDIUM (50%) for 10 minutes. Stir well to ensure that the sugar has dissolved. If the mixture still appears to be gritty, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/927/fudge/</link>
	</item>
	<item>
		<title>Coconut Ice</title>
		<description><![CDATA[	Coconut Ice
Metric/Imperial 
450g/llb caster sugar
150 ml/&#8217;A pint milk
75g/3oz desiccated coconut
few drops of pink food colouring
Lightly    grease   an    18 X 23 X 2.5 cm/7 X 9 X 1 inch shallow dish or tray.
Place the sugar and milk in a large heatproof bowl. Cook on FULL (100%) for 4 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/926/coconut-ice/</link>
	</item>
	<item>
		<title>Glace Grapes</title>
		<description><![CDATA[	Glace Grapes
Metric/Imperial
 175g/6oz bunch of large grapes
100g/4oz granulated sugar
1 teaspoon powdered glucose
5 tablespoons water
Prepare glace fruit no longer than 1 hour before serving. Wash and dry the grapes thoroughly and separate into pairs. Brush a baking tray with oil or line with greaseproof paper.
Place the sugar, glucose and water in a large heatproof jug. Stir [...]]]></description>
		<link>http://cookbook.foodsnwines.com/925/glace-grapes/</link>
	</item>
	<item>
		<title>Chocolate Marzipan Cherries</title>
		<description><![CDATA[	Chocolate Marzipan Cherries
Metric/Imperial
1 X225g/8oz packet marzipan
few drops of pink food colouring
16 to 20 glace cherries 175g/6oz plain cooking chocolate
Knead the marzipan lightly, then pour on the pink food colouring and knead until an even colour is obtained. Divide into 16 to 20 even-sized pieces. Roll each one into a ball, then flatten to form a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/924/chocolate-marzipan-cherries/</link>
	</item>
	<item>
		<title>Marzipan Chocolates</title>
		<description><![CDATA[	Marzipan Chocolates
Metric/Imperial
100g/4oz marzipan
225g/8oz plain or milk chocolate
few flaked almonds, crystallized violets or sugar
flowers, to decorate
Using your hands, work the marzipan until pliable. Shape into small balls and small cigar shapes.
Break the chocolate into pieces and place in a mixing bowl. Cook on MEDIUM (50%) for 3 to 4 minutes, stirring twice. Beat until smooth.
Put a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/923/marzipan-chocolates/</link>
	</item>
	<item>
		<title>Marrons Glaces</title>
		<description><![CDATA[	Marrons Glaces
Metric/Imperial
675g/l1/2lb large chestnuts
350g/12oz granulated sugar
350g/12oz powdered glucose
300ml/l/2 pint water 1 teaspoon vanilla essence
Start preparing marrons glaces at least 3 days before vou intend to serve them.
Slit the chestnuts and place 10 on the oven shelf- Cook on FULL (100%) for 2 to 3 minutes, stirring frequently, until the chestnuts arc soft. Quickly remove the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/922/marrons-glaces/</link>
	</item>
	<item>
		<title>Almond and Ginger Clusters</title>
		<description><![CDATA[	Almond and Ginger Clusters
Metric/Imperial
50g/2oz flaked almonds
75g/3oz plain chocolate
25g/l oz crystallized ginger, chopped
finely chopped crystallized ginger, to decorate
Place the almonds on a plate and cook on FULL (100%) for 2 minutes. Stir to rearrange and cook Ior a further 2 minutes or until lightly browned. Leave to cool, then cut into thin slivers.
Break the chocolate into [...]]]></description>
		<link>http://cookbook.foodsnwines.com/921/almond-and-ginger-clusters/</link>
	</item>
	<item>
		<title>Tipsy Truffles</title>
		<description><![CDATA[	Tipsy Truffles
Metric/Imperial
 100g/4oz plain chocolate
1 egg yolk
15g/&#8217;/2OZ butter
2 teaspoons sherry or rum
1 tablespoon single cream
50g/2oz ground almonds
50g/2oz toasted almond nibs or chocolate
vermicelli
Break the chocolate into pieces and place in a mixing bowl. Cook on MEDIUM (50%) for 2&#8242;/2 to 3 minutes, stirring twice, until smooth.
Beat in the egg yolk, butter, sherry or rum, cream and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/920/tipsy-truffles/</link>
	</item>
	<item>
		<title>Colettes</title>
		<description><![CDATA[	Colettes
Metric/Imperial 
275g/10oz plain chocolate 150ml/!/4 pint double cream
1 tablespoon brandy 20 whole hazelnuts, skinned
Break the chocolate into pieces and place 100g/ 4oz in a bowl. Cook on MEDIUM (50%) for 2&#8242;/2 to 3 minutes, stirring twice, until melted. Use to coat the insides of 20 round petit four cases, then turn the cases upside down [...]]]></description>
		<link>http://cookbook.foodsnwines.com/919/colettes/</link>
	</item>
	<item>
		<title>Colettes</title>
		<description><![CDATA[	Colettes
Metric/Imperial 
275g/10oz plain chocolate 150ml/!/4 pint double cream
1 tablespoon brandy 20 whole hazelnuts, skinned
Break the chocolate into pieces and place 100g/ 4oz in a bowl. Cook on MEDIUM (50%) for 2&#8242;/2 to 3 minutes, stirring twice, until melted. Use to coat the insides of 20 round petit four cases, then turn the cases upside down [...]]]></description>
		<link>http://cookbook.foodsnwines.com/918/colettes/</link>
	</item>
	<item>
		<title>Trio Truffles</title>
		<description><![CDATA[	Trio Truffles
Metric/Imperial
200 ml/7 fl 02 double cream
few drops of vanilla essence
450g/1 lb plain chocolate
40g/lV2oz butter
V2 Jamaica ginger cake
about 50g/2oz chocolate vermicelli
about 50g/2oz long-thread coconut
about 75g/3oz chopped nuts
Place the cream in a bowl and cook on FULL (100%) for 2 to 3 minutes until hot but not boiling. Stir in a few drops of vanilla essence.
Break [...]]]></description>
		<link>http://cookbook.foodsnwines.com/917/trio-truffles/</link>
	</item>
	<item>
		<title>Chocolate Bourbon Balls</title>
		<description><![CDATA[	Chocolate Bourbon Balls
Metric/Imperial
100g/4oz pecans or walnuts, finely chopped 3 tablespoons bourbon whisky
100g/4oz butter 500 g/1 lb 2 02 icing sugar, sifted 675g/lV2ib plain chocolate chips
Combine the nuts with the bourbon. Cover and refrigerate overnight. Put the butter in a small heatproof bowl and heat on FULL (100%) for IV2 to 2 minutes or until melted. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/916/chocolate-bourbon-balls/</link>
	</item>
	<item>
		<title>Chocolate Crackles</title>
		<description><![CDATA[	Chocolate Crackles
Metric/Imperial 
2 tablespoons clear honey
75g/3oz butter 2 teaspoons drinking chocolate powder
175g/6o2 icing sugar 100g/4oz chocolate rice cereal
Place the honey and butter in a large bowl and heat on FULL (100%) for 2 to 2V2 minutes or until melted.
Add the chocolate powder, icing sugar and rice cereal, blending well.
Spoon equally into about 30 paper cake [...]]]></description>
		<link>http://cookbook.foodsnwines.com/915/chocolate-crackles/</link>
	</item>
	<item>
		<title>Chocolate Crackles</title>
		<description><![CDATA[	Chocolate Crackles
Metric/Imperial 
2 tablespoons clear honey
75g/3oz butter 2 teaspoons drinking chocolate powder
175g/6o2 icing sugar 100g/4oz chocolate rice cereal
Place the honey and butter in a large bowl and heat on FULL (100%) for 2 to 2V2 minutes or until melted.
Add the chocolate powder, icing sugar and rice cereal, blending well.
Spoon equally into about 30 paper cake [...]]]></description>
		<link>http://cookbook.foodsnwines.com/914/chocolate-crackles/</link>
	</item>
	<item>
		<title>French Chocolates</title>
		<description><![CDATA[	French Chocolates
Metric/Imperial
12oz plain chocolate chips
100g/4oz walnuts, ground
generous 150 ml/&#8217;A pint sweetened condensed
milk 1 teaspoon vanilla essence
pinch of salt
chocolate vermicelli
shredded coconut
chopped nuts
Put the chocolate into a heatproof bowl and cook on FULL (100%) for 3 to 3&#8242;/2 minutes until melted.
Stir in the nuts, milk, vanilla essence and salt-Leave to cool for 5 minutes. Roll into balls [...]]]></description>
		<link>http://cookbook.foodsnwines.com/913/french-chocolates/</link>
	</item>
	<item>
		<title>Merry Mints</title>
		<description><![CDATA[	Merry Mints
Metric/Imperial
40g/lV2Oz butter
2 tablespoons milk
440g/15V2O2 icing sugar
pinch of cream of tartar
1/2 teaspoon peppermint extract
pink and green food colouring
p it the butter and milk in a medium heatproof howl Heat on FULL (100%) for 1 minute until the butter melts. Stir in the frosting mix. Cook FULL (100%) for 2 to 3 minutes until the mixture [...]]]></description>
		<link>http://cookbook.foodsnwines.com/912/merry-mints/</link>
	</item>
	<item>
		<title>Divinity</title>
		<description><![CDATA[	Divinity
Metric/Imperial
675 g/1&#8242;/21b granulated sugar
50g/2oz glucose syrup
V4 teaspoon salt
2 egg whites
V4 teaspoon vanilla essence 100g/4oz nuts, chopped
Put the sugar, syrup and 150 ml/V4 pint water in a large heatproof bowl and cook on FULL (100%) for IOV2 to IW2 minutes until a sugar thermometer reads 155°C/310°F or a teaspoonful of mixture separates into hard brittle threads [...]]]></description>
		<link>http://cookbook.foodsnwines.com/911/divinity/</link>
	</item>
	<item>
		<title>Chocolate and Walnut Fudge</title>
		<description><![CDATA[	Chocolate and Walnut Fudge
Metric/Imperial
900g/21b granulated sugar
400g/Hoz can evaporated milk
225 g/8 oz butter 350g/12oz plain chocolate chips
200g/7oz jar marshmallow cream
1 teaspoon vanilla essence
100g/4oz walnuts, chopped
walnut halves, to decorate
Combine the sugar, milk and butter in a large heatproof bowl. Cook on FULL (100%) for 15 to 18 minutes until a sugar thermometer registers 115°C/240°F or a teaspoonful [...]]]></description>
		<link>http://cookbook.foodsnwines.com/910/chocolate-and-walnut-fudge/</link>
	</item>
	<item>
		<title>Victoria Sandwich</title>
		<description><![CDATA[	Victoria Sandwich
Metric/Imperial
175g/6oz butter 175g/6oz caster sugar
3 eggs, beaten
175g/6oz plain flour
2 teaspoons baking powder
pinch of salt
2 tablespoons hot water
5 tablespoons raspberry jam
icing sugar for dusting
Line a 20 cm/8 inch cake or souffle dish with greaseproof paper.
Cream the butter and sugar until light and fluffy. Add the eggs, a little at a time, beating well to blend.
Sift [...]]]></description>
		<link>http://cookbook.foodsnwines.com/909/victoria-sandwich/</link>
	</item>
	<item>
		<title>Genoese Sponge</title>
		<description><![CDATA[	Genoese Sponge
Metric/Imperial
4 eggs
100g/4oz caster sugar 100g/4oz plain flour
pinch of salt
50g/2oz butter
5 tablespoons jam
150ml/Vi pint whipped cream
icing sugar for dusting
Line a 20 cm/8 inch cake or souffle dish with greaseproof paper.
Whisk the eggs and sugar together until they are very thick and pale and have trebled in volume. Sift the flour and salt together and using [...]]]></description>
		<link>http://cookbook.foodsnwines.com/908/genoese-sponge/</link>
	</item>
	<item>
		<title>Coffee Almond Torte</title>
		<description><![CDATA[	Coffee Almond Torte
Metric/Imperial
1 Genoese Sponge (see above)
300mI/V2 pint whipping cream
2 tablespoons strong black coffee
2 tablespoons sifted icing sugar
100g/4oz flaked almonds
Prepare and cook the Genoese Sponge as de¬scribed above. Allow to cool, then split into two layers.
Whip the cream with the coffee and icing sugar until it stands in soft peaks. Sandwich the cake layers together [...]]]></description>
		<link>http://cookbook.foodsnwines.com/907/coffee-almond-torte/</link>
	</item>
	<item>
		<title>Quick Vienna Sponge</title>
		<description><![CDATA[	Quick Vienna Sponge
Metric/Imperial
75g/3oz self-raising flour
2 teaspoons cornflour
pinch of salt 75g/3oz caster sugar
50g/2oz butter
2 teaspoons cocoa powder, silted 3 eggs, beaten
Line the base of a 20 cm/8 inch deep round glass dish with greaseproof paper. Do not grease the sides of the dish.
Sift the flour, cornflour and salt into a bowl. Add the sugar, blending well.
place [...]]]></description>
		<link>http://cookbook.foodsnwines.com/906/quick-vienna-sponge/</link>
	</item>
	<item>
		<title>Cake Mix Sandwich Cake</title>
		<description><![CDATA[	Cake Mix Sandwich Cake
Metric/Imperial
1 X 350g/12oz packet plain cake mix
4 tablespoons jam
Prepare the cake mix according to the instruc¬tions on the packet, adding the required amount of eggs and liquid.
Line the bases of two 18 cm/7 inch round shallow dishes with greaseproof paper and grease the sides. Divide the mixture evenly between the dishes.
Cook the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/905/cake-mix-sandwich-cake/</link>
	</item>
	<item>
		<title>Supreme Chocolate Cake</title>
		<description><![CDATA[	Supreme Chocolate Cake
Metric/Imperial
50g/2oz flaked almonds
175g/6oz butter, softened
175g/6oz dark brown sugar
3 large eggs (size 1 or 2)
5  tablespoons dear honey 150 mi/1/! pint soured cream
175g/6oz seJf-raising flour
6 tablespoons cocoa powder
6 tablespoons ground almonds
3 tablespoons granulated sugar
3 tablespoons cold water
Sauce:
175g/6oz plain chocolate 40g/l&#8217;/3Oz butter
6  tablespoons brown rum
Grease and line the base of a 2 litre/31/^ [...]]]></description>
		<link>http://cookbook.foodsnwines.com/904/supreme-chocolate-cake/</link>
	</item>
	<item>
		<title>Chocolate and Coffee Crown Cake</title>
		<description><![CDATA[	Chocolate and Coffee Crown Cake
Metric/Imperial
175g/6oz butter 150g/5oz dark, soft brown sugar
3 eggs, beaten
175g/6oz plain flour, sifted
2 teaspoons coffee and chicory essence
4 tablespoons cocoa powder
Vi teaspoon baking powder
VA teaspoon grated nutmeg
YA teaspoon vanilla essence
1 tablespoon milk
Butter icing:
175g/6o/ unsalted butter
lA teaspoon coffee and chicory essence
175g/6oz icing sugar, sifted
Grease a 23 cm/9 inch ring mould and line the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/903/chocolate-and-coffee-crown-cake/</link>
	</item>
	<item>
		<title>Strawberry Gateau</title>
		<description><![CDATA[	Strawberry Gateau
Metric/Imperial
175g/6oz caster sugar
175g/6oz self-raising flour, sifted
175g/6oz soft margarine
3 large eggs (size 1 or 2)
3 tablespoons milk
2 tablespoons strawberry jam
300 ml/V2 pint double cream, whipped and
chilled
50g/2oz flaked almonds, toasted 225g/8oz fresh strawberries strips of angelica, to decorate
Prepare a 19cm/7V2 inch souffle or cake dish by lightly brushing the sides and base with oil. Line the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/902/strawberry-gateau/</link>
	</item>
	<item>
		<title>Chocolate Gateau</title>
		<description><![CDATA[	Chocolate Gateau
Metric/Imperial
 3 large eggs (size 1 or 2)
2 tablespoons milk
1 tablespoon golden syrup
150g/Soz self-raising flour
25 g/1 oz cocoa powder
175g/6oz soft margarine
175g/6oz caster sugar 3 tablespoons lemon curd
Decoration:
75g/3oz plain chocolate
150ml/V4 pint cream, whipped
Grease the base of a souffle or cake dish, 19 cm/
7i/2 inches in diameter, 10cm/4 inches deep. Cut
circle of greaseproof paper and line [...]]]></description>
		<link>http://cookbook.foodsnwines.com/901/chocolate-gateau/</link>
	</item>
	<item>
		<title>Chocolate Yogurt Cake</title>
		<description><![CDATA[	Chocolate Yogurt Cake
Metric/Imperial
150 ml/5 fl oz vegetable oil
150ml/5fl oz natural yogurt
4 tablespoons golden syrup
175g/6oz caster sugar
3 eggs
3 tablespoons cocoa powder
&#8216;/a teaspoon bicarbonate of soda
225g/8oz self-raising flour
pinch of salt
Grease a 20 cm/8 inch cake or souffle dish.
Place the oil, yogurt, golden syrup, sugar and eggs in a bowl. Beat well with a wooden spoon until well [...]]]></description>
		<link>http://cookbook.foodsnwines.com/900/chocolate-yogurt-cake/</link>
	</item>
	<item>
		<title>Chocolate Cherry Cake</title>
		<description><![CDATA[	Chocolate Cherry Cake
Metric/Imperial
100g/4oz butter
100g/4oz sugar
2 eggs, beaten
100g/4oz self-raising flour
50g/2oz cocoa powder 50g/2oz ground almonds 4 tablespoons clear honey
4 tablespoons milk 8 to 10 glace cherries, halved
Icing:
2 tablespoons milk
50g/2oz unsalted butter
1 tablespoon cocoa powder
V2 teaspoon vanilla essence
200g/7oz icing sugar, sifted
Grease a 15 cm/6 inch deep round cake dish (or line with microwave cling film).
Cream the butter [...]]]></description>
		<link>http://cookbook.foodsnwines.com/899/chocolate-cherry-cake/</link>
	</item>
	<item>
		<title>Walnut Cake</title>
		<description><![CDATA[	Walnut Cake
Metric/Imperial
175g/6oz margarine
175g/6oz soft brown sugar
3 eggs, beaten
225g/8oz plain flour
i&#8217;/z teaspoons baking powder
Vi teaspoon salt
2 tablespoons milk
1 teaspoon vanilla essence
75g/3oz walnuts, chopped
Grease an 18 cm/7 inch deep round cake dish and line the base with greaseproof paper.
Cream the margarine and sugar until light and fluffy. Add the eggs, a little at a time, beating well [...]]]></description>
		<link>http://cookbook.foodsnwines.com/898/walnut-cake/</link>
	</item>
	<item>
		<title>Lightning Coffee Cake</title>
		<description><![CDATA[	Lightning Coffee Cake
Metric/Imperial
50g/2oz soft margarine
50g/2oz soft brown sugar
75g/3oz self-raising flour
1 large egg (size 1 or 2)
2 teaspoons instant coffee powder, dissolved in 2
teaspoons milk
Decoration:
whipped cream
demerara sugar
Lightly grease a 0.75 Iitre/lVi pint Pyrex souffle dish.
Place the margarine, sugar, flour, egg and coffee-flavoured milk in a bowl. Stir only enough to make a smooth, soft mixture.
Spread evenly [...]]]></description>
		<link>http://cookbook.foodsnwines.com/897/lightning-coffee-cake/</link>
	</item>
	<item>
		<title>Devil&#8217;s Food Cake</title>
		<description><![CDATA[	Devil&#8217;s Food Cake
Metric/Imperial
75 g/3 oz plain flour
35g/lV4Oz cocoa powder
&#8216;A teaspoon bicarbonate of soda
75 ml/3 fl oz milk 75g/3oz butter or margarine, softened
75g/3oz caster sugar
2 large eggs (size 1 or 2)
75g/3oz golden syrup
25g/l oz ground almonds
American frosting: 175g/6oz granulated sugar lOOml^&#8217;/an oz cold water
1 egg white VA teaspoon cream of tartar
To make the cake, lightly grease [...]]]></description>
		<link>http://cookbook.foodsnwines.com/896/devils-food-cake/</link>
	</item>
	<item>
		<title>Apple Ring Cake</title>
		<description><![CDATA[	Apple Ring Cake
Metric/Imperial
1 x350g/12oz packet plain cake mix
175 g/6 oz cooking apple, peeled, cored and
chopped 3 heaped tablespoons apricot jam, sieved
2 tablespoons water \ red-skinncd dessert apple, cored and sliced
Make up the cake mixture according to the directions on the packet. Add the chopped cook¬ing apple anc* m*x we&#8217;^ Turn into a greased 750ml/l&#8217;/4 pint [...]]]></description>
		<link>http://cookbook.foodsnwines.com/895/apple-ring-cake/</link>
	</item>
	<item>
		<title>Chocolate and Orange Chequered Cake</title>
		<description><![CDATA[	Chocolate and Orange Chequered Cake
Metric/Imperial 
1 X 350g/12oz packet plain cake mix
2 teaspoons water 2 tablespoons cocoa powder, sifted
2 teaspoons orange juice
few drops of orange food colouring
1 X 200g/7oz can apricot pie filling
100g/4oz plain cooking chocolate
orange jelly slices, to decorate
Grease two 18 cm/7 inch straight-sided round dishes and line the bases with greased grease¬proof paper.
Prepare [...]]]></description>
		<link>http://cookbook.foodsnwines.com/894/chocolate-and-orange-chequered-cake/</link>
	</item>
	<item>
		<title>Orange Streusel Cake</title>
		<description><![CDATA[	Orange Streusel Cake
Metric/Imperial 
Streusel topping:
25g/l oz plain flour
1 teaspoon ground cinnamon
2 teaspoons cocoa powder
50g/2oz butter, chilled
75g/3oz brown sugar
Cake base:
50g/2oz butter
150g/5oz sugar
175g/6oz plain flour
2 teaspoons baking powder
pinch of salt
grated rind and juice of 1 orange
about 5 tablespoons milk
1 egg, beaten
To prepare the streusel topping, sift the flour,-cinnamon and cocoa into a bow). Cut the butter into [...]]]></description>
		<link>http://cookbook.foodsnwines.com/893/orange-streusel-cake/</link>
	</item>
	<item>
		<title>Chocolate- Topped Sponge Ring</title>
		<description><![CDATA[	Chocolate- Topped Sponge Ring
Metric/Imperial
 100g/4oz soft margarine
100g/4oz caster sugar 100g/4oz self-raising flour
2 large eggs (size 1 or 2) 50g/2oz chocolate, grated
Lightly grease a 22cm/8V2 inch Pyrex savarin dish. Place the margarine, sugar, flour and eggs in a bowl and stir only enough to make a smooth, soft mixture.
Spread evenly into the prepared dish and cook [...]]]></description>
		<link>http://cookbook.foodsnwines.com/892/chocolate-topped-sponge-ring/</link>
	</item>
	<item>
		<title>Madeira Cake</title>
		<description><![CDATA[	Madeira Cake
Metric/Imperial
 175g/6oz butter
50g/2ozlard 225g/8oz sugar
3 large eggs (size 1 or 2), beaten 175g/6oz self-raising flour
50g/2oz plain flour 34 tablespoons evaporated milk
Glaze:
1 tablespoon evaporated milk
1 tablespoon dark brown sugar
Vz teaspoon arrowroot
Grease the sides of an 18 cm/7 inch deep round dish and line the base with greaseproof paper.
Cream the butter, lard and sugar together until [...]]]></description>
		<link>http://cookbook.foodsnwines.com/891/madeira-cake/</link>
	</item>
	<item>
		<title>Orange Tipsy Cake</title>
		<description><![CDATA[	Orange Tipsy Cake
Metric/Imperial
175g/6oz butter
175g/6oz caster sugar
175g/6oz self-raising flour
1 teaspoon baking powder
3 large eggs (size 1 or 2)
finely grated rind of 2 oranges
Tipsy syrup: 75g/3oz caster sugar
juice of 2 oranges 1 teaspoon Cointreau
Topping: 225 g / 8 oz plain chocolate-flavoured cake
covering 1 teaspoon vegetable oil
Grease an 18 cm/7 inch deep round cake dish and line the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/890/orange-tipsy-cake/</link>
	</item>
	<item>
		<title>Coffee Ice Cream Cake</title>
		<description><![CDATA[	Coffee Ice Cream Cake
Metric/Imperial
2 eggs, separated
2 tablespoons coffee essence
50g/2oz icing sugar, sifted
ISOnil/Vi pint double cream
1 Genoese Sponge (see page 278)
icing sugar for dusting
Bear the egg yolks and coffee essence together. Whisk the egg whites until they stand in soft peaks, then gradually whisk in the icing sugar until thick and glossy. Using a metal spoon, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/889/coffee-ice-cream-cake/</link>
	</item>
	<item>
		<title>Carrot Cake with Soft Cheese Frosting</title>
		<description><![CDATA[	Carrot Cake with Soft Cheese Frosting
Metric/Imperial
3 eggs
75g/3oz demerara sugar
1 „z teaspoons mixed spice
3 tablespoons clear honey
150 ml/&#8217;A pint grapeseed or sunflower oil
225g/8oz wholemeal flour
2 teaspoons baking powder
3 tablespoons skimmed milk
225g/8oz carrots, finely grated
Frosting:
275g/10oz low-fat soft cheese
2 tablespoons soft, light brown sugar
100g/4oz mixed chopped nuts, toasted
Lightly oil a 15 cm/6 inch diameter souffle dish, &#8216;n a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/888/carrot-cake-with-soft-cheese-frosting/</link>
	</item>
	<item>
		<title>Cherryoat Cake</title>
		<description><![CDATA[	Cherryoat Cake
Metric/Imperial
1 tablespoon caster sugar
225g/8oz soft brown sugar
175g/6oz soft margarine 50g/2oz glace cherries, chopped
100g/4oz raisins
50g/2oz rolled oats
1 teaspoon baking powder
pinch of salt
50 g/2oz mixed nuts, chopped
175g/6oz strong flour (wholemeal or white)
1 large egg (size 1 or 2)
Decoration (optional):
100g/4oz cooking chocolate, melted
4 glace cherries, halved
Prepare an 18 cm/7 inch souffle or cake dish by brushing the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/887/cherryoat-cake/</link>
	</item>
	<item>
		<title>Walnut Streusel Cake</title>
		<description><![CDATA[	Walnut Streusel Cake
Metric/Imperial 
Streusel topping:
25g/loz butter
75g/3oz soft brown sugar
25 g/1 oz self-raising flour
50g/2oz walnuts, chopped
1 teaspoon ground cinnamon
Cake:
75g/3oz butter 175g/6oz caster sugar
1 egg, beaten 175g/6oz self-raising flour
pinch of salt 150 ml/1/* pint milk
Lightly grease a 19cm/7&#8242;/2 inch round deep dish and line the base with greaseproof paper.
Prepare the topping by beating the butter and sugar [...]]]></description>
		<link>http://cookbook.foodsnwines.com/886/walnut-streusel-cake/</link>
	</item>
	<item>
		<title>Orange and Apple Cake</title>
		<description><![CDATA[	Orange and Apple Cake
Metric/Imperial
ll/2 tablespoons soft, dark brown sugar
25 g/1 oz whole blanched almonds, toasted
3 eggs
75g/3oz demerara sugar ISOml/&#8217;/t pint grapeseed or sunflower oil
175g/6oz wholemeal flour IV2 teaspoons baking powder
1 small orange 2 eating apples, peeled, cored and grated
Lightly oil a 15 cm/6 inch diameter souffle dish. Sprinkle the dark brown sugar all over the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/885/orange-and-apple-cake/</link>
	</item>
	<item>
		<title>Chocolate Ban/ Ring</title>
		<description><![CDATA[	Chocolate Ban/ Ring
Metric/Imperial
2 eggs
4 tablespoons milk 150 g/5 oz soft brown sugar 1
100g/4oz soft margarine
450 g/1 lb bananas, chopped ]]></description>
		<link>http://cookbook.foodsnwines.com/884/chocolate-ban-ring/</link>
	</item>
	<item>
		<title>Gingerbread</title>
		<description><![CDATA[	Gingerbread
Metric/Imperial
a little caster sugar 225 g/8 oz plain flour
Vi teaspoon salt 1 teaspoon bicarbonate of soda
V2 teaspoon mixed spice
2 teaspoons ground ginger
100g/4oz brown sugar
100g/4oz black treacle
100g/4oz margarine
100g/4oz golden syrup
1 large egg (size 1 or 2), beaten
150ml/V4 pint milk 25 g/1 oz mixed nuts, finely chopped
[,t prepare a 23 cm/9 inch ring mould. Brush t mould [...]]]></description>
		<link>http://cookbook.foodsnwines.com/883/gingerbread/</link>
	</item>
	<item>
		<title>Lemon Sponge Cake</title>
		<description><![CDATA[	Lemon Sponge Cake
Metric/Imperial
 225 g/8 oz self-raising flour Vi teaspoon baking powder
100g/4oz butter 100g/4oz soft, dark brown sugar
2 eggs
2 teaspoons grated lemon rind 1 tablespoon milk
2 tablespoons lemon juice
3 tablespoons lemon curd 225 g/8 oz icing sugar, sifted
2 tablespoons water
yellow food colouring
8 sugared lemon slices, to decorate
Sift the flour and baking powder into a large [...]]]></description>
		<link>http://cookbook.foodsnwines.com/882/lemon-sponge-cake/</link>
	</item>
	<item>
		<title>Mixed Fruit and Walnut Cake</title>
		<description><![CDATA[	Mixed Fruit and Walnut Cake
Metric/Imperial
] 175g/6oz self-raising flour
2 teaspoons mixed spice 175g/6oz soft margarine
3 large eggs (size 1 or 2)
1 tablespoon milk
1 teaspoon liquid gravy browning
175g/6oz soft brown sugar
1 tablespoon black treacle
100g/4oz mixed dried fruit
25 g/1 oz walnuts, chopped
a little caster sugar for sprinkling
First, prepare a souffle or cake dish, 19 cm/7% inches in diameter, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/881/mixed-fruit-and-walnut-cake/</link>
	</item>
	<item>
		<title>Rich Fruit Cake</title>
		<description><![CDATA[	Rich Fruit Cake
Metric/Imperial 
150g/5oz butter
2 eggs
150g/5oz soft brown sugar
2 tablespoons black treacle
1 tablespoon brandy
75 g/3 oz plain flour
75g/3oz self-raising flour
3 tablespoons milk 2 teaspoons ground mixed spice
25 g/I oz nuts, chopped
25g/l oz glace cherries, chopped
450 g/1 lb mixed dried fruit
Place the butter in a large mixing bowl. Cook on FULL (100%) for V/i minutes. Add [...]]]></description>
		<link>http://cookbook.foodsnwines.com/880/rich-fruit-cake/</link>
	</item>
	<item>
		<title>Date Cake</title>
		<description><![CDATA[	Date Cake
Metric/Imperial
a little caster sugar
175g/6oz self-raising flour, sifted
V2 teaspoon mixed spice
100g/4o2 soft margarine
75 g/3 oz soft, dark brown sugar
100g/4oz stoned chopped dates
2 large eggs (size 1 or 2)
4 tablespoons milk
1 tablespoon black treacle
1 teaspoon gravy browning
Lightly brush a 19cm/7&#8242;/2inch souffle or cake dish with oil and coat the base and sides with a sprinkling of [...]]]></description>
		<link>http://cookbook.foodsnwines.com/879/date-cake/</link>
	</item>
	<item>
		<title>Fruit Loaf</title>
		<description><![CDATA[	Fruit Loaf
Metric/Imperial
175 g/6 oz plain flour
2 teaspoons baking powder
Vi teaspoon salt
25 g/1 oz butter
2 tablespoons brown sugar
1 egg, beaten
150ml/&#8217;Apint natural yogurt
1A teaspoon bicarbonate of soda
50g/2oz raisins
25 g/1 oz currants
Caramel Colouring (see page 314)
Sift the flour, baking powder and salt into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/878/fruit-loaf/</link>
	</item>
	<item>
		<title>Light Fruit Cake</title>
		<description><![CDATA[	Light Fruit Cake
Metric/Imperial
100g/4oz butter 100g/4oz soft brown sugar
3 eggs, beaten
175 g/6 oz plain flour
2V&#8217;2 teaspoons baking powder
2 teaspoons mixed spice
25 g/1 oz currants
25 g/1 oz raisins
100g/4oz sultanas 25g/loz chopped mixed peel
5 glace cherries, chopped
40g/l&#8217;/2oz ground almonds
1 teaspo011 Caramel Colouring (see page 314), or
gravy browning
3-4 tablespoons milk
2 tablespoons sieved apricot jam, warmed
4 tablespoons toasted flaked almonds
Trease [...]]]></description>
		<link>http://cookbook.foodsnwines.com/877/light-fruit-cake/</link>
	</item>
	<item>
		<title>Lemon Teabread</title>
		<description><![CDATA[	Lemon Teabread
Metric/Imperial
grated rind of 1 lemon
about 3 tablespoons lemon juice
75g/3oz currants
100g/4oz raisins
25 g/1 oz sultanas
225g/8oz plain wholemeal flour
V2 teaspoon baking powder
pinch of salt
75g/3oz butter
100g/4oz soft, dark brown sugar
1 egg, beaten
3 tablespoons milk
&#8216;A teaspoon bicarbonate of soda
15g/V2oz mixed peel
°tnbirie the lemon rind, juice, currants, raisins sultanas  in  a  basin  and  cook [...]]]></description>
		<link>http://cookbook.foodsnwines.com/876/lemon-teabread/</link>
	</item>
	<item>
		<title>Christmas Cake</title>
		<description><![CDATA[	Christmas Cake
Metric/Imperial
225g/8oz butter 175g/6oz dark brown sugar
4 eggs, beaten 225g/8oz plain flour
pinch of salt
1 teaspoon mixed spice
25 g/1 oz ground almonds
75g/3oz mixed almonds and walnuts, chopped
10 glace cherries, quartered
50g/2oz candied peel, finely chopped
225g/8oz currants
100g/4oz raisins
175 g/6 oz sultanas
50g/2oz stoned dates, chopped
grated rind and juice of 1 large orange
1 teaspoon Caramel Colouring (see page 314)
3 tablespoons [...]]]></description>
		<link>http://cookbook.foodsnwines.com/875/christmas-cake/</link>
	</item>
	<item>
		<title>Raisin and Walnut Loaf</title>
		<description><![CDATA[	Raisin and Walnut Loaf
Metric/Imperial
nt orange juice 1 teaspoon bicarbonate of soda
25g/loz butter V2 teaspoon vanilla essence
75 g/3oz raisins
75g/3oz soft brown sugar
1 large egg (size 1 or 2), beaten
175g/6oz plain flour 1 teaspoon baking powder
V4 teaspoon salt 75 g/3oz walnuts, chopped
Grease the sides of a 23 X 10 cm/9 X 4 inch loaf dish and line [...]]]></description>
		<link>http://cookbook.foodsnwines.com/874/raisin-and-walnut-loaf/</link>
	</item>
	<item>
		<title>Strawberry Shortcake</title>
		<description><![CDATA[	Strawberry Shortcake
Metric/Imperial
225g/8oz plain flour
50g/2oz icing sugar
150g/5oz unsalted butter, softened
Vt teaspoon vanilla essence
450g/llb fresh strawberries
300 ml/V&#8217;2 pint double cream, whipped
25 g/1 oz granulated sugar
Sift the flour and icing sugar together in a bowl. Add the butter and vanilla and mix with a table knife until the butter is completely incorporated and the mixture resembles fine breadcrumbs.
Line [...]]]></description>
		<link>http://cookbook.foodsnwines.com/873/strawberry-shortcake/</link>
	</item>
	<item>
		<title>Walnut Biscuits</title>
		<description><![CDATA[	Walnut Biscuits
Metric/Imperial
75g/3oz soft margarine
50g/2oz soft brown sugar
100g/4oz self-raising flour, sifted
V2 teaspoon mixed spice
Vz egg, beaten 12 walnut halves
Beat together the margarine and sugar until light and fluffy. Using a metal spoon, fold in the flour and spice with the egg. Mix well.
Turn on to a lightly floured board and knead until smooth. Roll into 12 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/872/walnut-biscuits/</link>
	</item>
	<item>
		<title>Chocolate Quickies</title>
		<description><![CDATA[	Chocolate Quickies
Metric/Imperial
100g/4oz butter 2 tablespoons cocoa powder
1  tablespoon demerara sugar
2 tablespoons golden syrup 225g/8oz semi-sweet biscuits, crushed
100g/4oz plain or milk chocolate
Place the butter in a bowl with the cocoa, demerara sugar and golden syrup. Cook on FULL (100%) for 3 to 4 minutes, stirring once until boiling and bubbly.
Stir in the biscuit crumbs, blending [...]]]></description>
		<link>http://cookbook.foodsnwines.com/871/chocolate-quickies/</link>
	</item>
	<item>
		<title>Genoese Iced Fancies</title>
		<description><![CDATA[	Genoese Iced Fancies
Metric/Imperial
4 eggs
100g/4oz sugar
50g/2oz butter
100g/4oz plain flour
1 teaspoon baking powder
Icing: 5 tablespoons orange juice
50g/2oz butter
450 g/1 lb icing sugar, sifted
orange and yellow food colouring
Decoration: crystallized orange and lemon slices
Grease two 20 cm/8 inch square dishes (or line with microwave cling film).
Using an electric beater or rotary whisk, whisk the eggs and sugar together in [...]]]></description>
		<link>http://cookbook.foodsnwines.com/870/genoese-iced-fancies/</link>
	</item>
	<item>
		<title>Spice And Nut Biscuits</title>
		<description><![CDATA[	Spice And Nut Biscuits
Metric/Imperial
75g/3oz polyunsaturated margarine
2 tablespoons dark brown sugar
50g/2oz walnuts, chopped
150g/5oz wholemeal flour
IV2 teaspoons mixed spice
Vz tablespoon skimmed milk
2 tablespoons clear honey 50g/2oz chopped nuts, toasted
In a large bowl,  beat the margarine with the sugar until creamy. Stir in the walnuts.
Mix together the flour and spice and add to the creamed mixture, stirring [...]]]></description>
		<link>http://cookbook.foodsnwines.com/869/spice-and-nut-biscuits/</link>
	</item>
	<item>
		<title>Butterscotch Slices</title>
		<description><![CDATA[	Butterscotch Slices
Metric/Imperial
50g/2oz butter 175g/6oz brown sugar
75g/3oz plain flour 1 teaspoon baking powder
1 egg, beaten
Vz teaspoon vanilla essence 25 g/1 oz chopped nuts
Put the butter in a large bow! and heat on FULL (100%) for 1 minute until melted. Stir in the sugar and cook on FULL (100%) for 2 minutes. Leave to cool.
Sift the flour [...]]]></description>
		<link>http://cookbook.foodsnwines.com/868/butterscotch-slices/</link>
	</item>
	<item>
		<title>Oat Fingers</title>
		<description><![CDATA[	Oat Fingers
Metric/Imperial
75g/3oz soft margarine
75g/3oz soft, dark brown sugar
1 tablespoon golden syrup
150 g/5 oz rolled oats
Put the margarine, sugar and syrup into an ovenproof mixing bowl. Cook on FULL (100%) for IV2 minutes. Add the oats, stirring until well coated.
Press the oat mixture into a greased 20 cm/ 8inch pie dish. Cook on MEDIUM (50%) fOr8 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/867/oat-fingers/</link>
	</item>
	<item>
		<title>Shortbread Fingers</title>
		<description><![CDATA[	Shortbread Fingers
Metric/Imperial
 100g/4oz cold butter 50g/2oz caster sugar 175g/6oz plain flour
Vz teaspoon salt
caster sugar for sprinkling or 5()g/2oz milk chocolate to coat
Lightly grease a 23 X 13 X 5 cm/9 X 5 X 2inch shallow dish and sprinkle with caster sugar, tapping out any surplus.
Combine the butter (straight from the re¬frigerator) and sugar. Gradually work [...]]]></description>
		<link>http://cookbook.foodsnwines.com/866/shortbread-fingers/</link>
	</item>
	<item>
		<title>Jam Tarts</title>
		<description><![CDATA[	Jam Tarts
Metric/Imperial 
1 X 175 g/6 oz packet frozen shortcrust pastry,
thawed
Caramel Colouring (see page 314) 6 tablespoons jam
Roll out the pastry thinly and cut out six 6 cm/ 31/2 inch circles, using a pastry cutter. Carefully nlace the pastry circles in a 6-holed bun or muffin dish. Lightly press the pastry into the base and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/865/jam-tarts/</link>
	</item>
	<item>
		<title>Apricot Tartines</title>
		<description><![CDATA[	Apricot Tartines
Metric/Imperial
 50g/2oz butter or margarine, softened
50g/2oz caster sugar
50g/2oz stale cake crumbs
50g/2oz ground almonds
2 large eggs (size 1 or 2)
Vz teaspoon almond essence
Vz teaspoon lemon juice
Streusel:
50g/2oz butter or hard margarine 100g/4oz self-raising flour 4 teaspoons demerara sugar
Decoration:
12 teaspoons apricot jam
150 ml/Vi pint double cream, whipped
12 apricot halves, canned or fresh, skinned
pieces of glace cherry and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/864/apricot-tartines/</link>
	</item>
	<item>
		<title>Chocolate Biscuits</title>
		<description><![CDATA[	Chocolate Biscuits
Metric/Imperial
50g/2oz wholemeal flour
50g/2oz self-raising flour
100g/4oz porridge oats
25 g/1 oz dark brown sugar
V2 teaspoon salt
Vz teaspoon bicarbonate of soda 100g/4oz butter, softened
4 tablespoons milk 350g/12oz plain chocolate
Combine all the ingredients, except the choco¬late, in a large bowl. Mix thoroughly and knead to form a soft dough. Roll out on a floured surface to a thickness [...]]]></description>
		<link>http://cookbook.foodsnwines.com/863/chocolate-biscuits/</link>
	</item>
	<item>
		<title>Chocolate Oaties</title>
		<description><![CDATA[	Chocolate Oaties
Metric/Imperial
 100g/4oz plain chocolate
100g/4oz butter 175g/6oz brown sugar
2 eggs, beaten
100g/4oz plain flour
1 teaspoon salt
1  teaspoon baking powder 75 g/3 oz walnuts, chopped
175g/6oz rolled oats
2 teaspoons vanilla essence
Break the chocolate into pieces and place in a bowl. Cook on MEDIUM (50%) for 2Vfe to 3 minutes or until melted, stirring once.
Meanwhile, cream the butter [...]]]></description>
		<link>http://cookbook.foodsnwines.com/862/chocolate-oaties/</link>
	</item>
	<item>
		<title>Cornflake Crunchies</title>
		<description><![CDATA[	Cornflake Crunchies
Metric/Imperial
1 egg white Vz teaspoon vanilla essence
65g/2&#8242;/2Oz sugar
40g/lV2Oz ground almonds
25g/loz cornflakes, lightly crushed
2-3 sheets rice paper
Whisk the egg white until stiff, then fold in the vanilla, sugar, ground almonds and cornflakes. Divide the mixture into 12 pieces, each about the size of a walnut. Roll each piece into a ball.
Line the oven base or [...]]]></description>
		<link>http://cookbook.foodsnwines.com/861/cornflake-crunchies/</link>
	</item>
	<item>
		<title>Lemon and Honey Crispies</title>
		<description><![CDATA[	Lemon and Honey Crispies
Metric/Imperial
 100g/4oz margarine 50g/2oz caster sugar
2 tablespoons runny honey or golden syrup 2 teaspoons lemon juice
25 g/1 oz raisins 100g/4oz cornflakes
a little chocolate vermicelli or coloured sugar strands, to decorate
Put the margarine, sugar and honey or syrup into a mixing bowl. Cook on FULL (100%) for 1 minute. Stir well, reduce the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/860/lemon-and-honey-crispies/</link>
	</item>
	<item>
		<title>Florentines</title>
		<description><![CDATA[	Florentines
Metric/Imperial
50g/2oz butter
50g/2oz demerara sugar
1 tablespoon golden syrup
50g/2oz glace cherries, chopped
75g/3oz walnuts, chopped
25 g/1 oz sultanas
25 g/1 oz blanched almonds, chopped
25 g/1 oz mixed peel, chopped
25 g/1 oz plain flour
Place the butter, sugar and golden syrup in a bowl. Cook on FULL (100%) for 1 to IV2 minutes or until melted.
Add the cherries, walnuts, sultanas, almonds, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/859/florentines/</link>
	</item>
	<item>
		<title>Flapjacks</title>
		<description><![CDATA[	Flapjacks
Metric/Imperial
100g/4oz butter
25 g/1 oz caster sugar
40g/l&#8217;/2oz soft brown sugar
4 tablespoons golden syrup
pinch of salt
200g/7oz rolled oats
50 g/2 oz grapenuts
Lightly  grease  a  23 cm/9 inch  square  shallow glass dish.
Place the butter and sugars in a bowl. Cook on FULL (100%) for IV2 minutes. Add the syrup, salt, oats and grapenuts, blending [...]]]></description>
		<link>http://cookbook.foodsnwines.com/858/flapjacks/</link>
	</item>
	<item>
		<title>Bakewell Tart</title>
		<description><![CDATA[	Bakewell Tart
Metric/Imperial
Pastry:
100g/4oz plain flour
50 g/2 oz butter
25 g/1 oz sugar
2 egg yolks, beaten
Filling:
50 g/2 oz butter
50g/2oz sugar
25 g/1 oz ground almonds
50g/2oz cake crumbs few drops of vanilla essence
1 teaspoon lemon juice 2 tablespoons raspberry jam
Topping:
100g/4oz icing sugar, sifted 1 tablespoon water red food colouring
Sift the flour into a bowl. Rub in the butter until the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/857/bakewell-tart/</link>
	</item>
	<item>
		<title>Shortbread Fans</title>
		<description><![CDATA[	Shortbread Fans
Metric/Imperial
100g/4oz softened butter or soft margarine 25 g/1 oz caster sugar
1 egg yolk, beaten
175g/6oz self-raising flour, sifted
caster sugar, to decorate
Put all the ingredients together in a mixing bowl and work with the hands until a soft dough is formed. Shape into a 20 cm/8 inch round be¬tween 2 sheets of greaseproof paper. Remove the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/856/shortbread-fans/</link>
	</item>
	<item>
		<title>Cup Cakes</title>
		<description><![CDATA[	Cup Cakes
Metric/Imperial
2 large eggs (size 1 or 2)
100g/4oz caster sugar
100g/4oz self-raising flour
100g/4oz soft margarine
2 tablespoons milk
2 tablespoons warm water
175 g/6oz icing sugar, sifted
few drops of food colouring
25 g/1 oz butter coloured sugar strands, to decorate
Put the eggs, sugar, flour, margarine and milk in a mixing bowl. Beat for 2 minutes with a wooden spoon to [...]]]></description>
		<link>http://cookbook.foodsnwines.com/855/cup-cakes/</link>
	</item>
	<item>
		<title>Gingerbread Squares</title>
		<description><![CDATA[	Gingerbread Squares
Metric/Imperial
50g/2oz butter or margarine
50g/2oz dark, soft brown sugar
3 tablespoons black treacle
75 g/3oz plain flour
1 teaspoon ground ginger
1 teaspoon cinnamon
1 egg
5 tablespoons milk y-i teaspoon bicarbonate of soda crystallized ginger, to decorate
Combine the butter or margarine, sugar and treacle in a 1.5 litre/2V2 pint mixing bowl and cook on FULL (100%) for 3A minute or [...]]]></description>
		<link>http://cookbook.foodsnwines.com/854/gingerbread-squares/</link>
	</item>
	<item>
		<title>Chocolate Cookies</title>
		<description><![CDATA[	Chocolate Cookies
Metric/Imperial
225 g/8 oz butter
100g/4oz muscovado sugar
1 teaspoon vanilla essence
225 g/8 oz self-raising flour
50g/2oz powdered chocolate
Cream the butter with the sugar and vanilla essence until light and fluffy.
Sift the flour with the chocolate and gradually add to the butter mixture to make a smooth dough. Form teaspoons of the mixture into 24 small balls about [...]]]></description>
		<link>http://cookbook.foodsnwines.com/853/chocolate-cookies/</link>
	</item>
	<item>
		<title>Coconut Cookies</title>
		<description><![CDATA[	Coconut Cookies
Metric/Imperial 
50g/2oz soft margarine
65g/2&#8242;/2Oz sugar
1 small egg, beaten
few drops of vanilla essence
75 g/3 oz plain flour 25 g/1 oz desiccated coconut
pinch of salt 1 tablespoon raspberry or strawberry jam
Beat the margarine and sugar together until light and fluffy. Stir in the egg and vanilla, then add the flour, coconut and salt; mix thoroughly. Knead [...]]]></description>
		<link>http://cookbook.foodsnwines.com/852/coconut-cookies/</link>
	</item>
	<item>
		<title>Date and Raisin Bars</title>
		<description><![CDATA[	Date and Raisin Bars
Metric/Imperial
175 g/6oz self-raising flour
175g/6oz ground rice
75 g/3oz brown sugar
175 g/6oz butter
100g/4oz block stoned dates
100g/4oz sultanas
2 tablespoons honey
1 tablespoon lemon juice
2 tablespoons water
V4 teaspoon grated nutmeg
VA teaspoon ground cinnamon
Combine the flour, ground rice and sugar in a large bowl, then rub in the butter until the fixture forms large crumbs. Put the dates, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/851/date-and-raisin-bars/</link>
	</item>
	<item>
		<title>Viennese Cherry Cakes</title>
		<description><![CDATA[	Viennese Cherry Cakes
Metric/Imperial
225 g/8 oz plain flour
3 tablespoons custard powder
65g/2&#8242;/2Oz sugar
175g/6oz butter
Decoration:
150 ml/V4 pint double cream, whipped 12 glace cherries
Sift the flour and custard powder together into a mixing bowl. Add the sugar, then rub in the butter until the mixture clings together. Knead until smooth. Divide the mixture between 12 paper cake cases, pressing [...]]]></description>
		<link>http://cookbook.foodsnwines.com/850/viennese-cherry-cakes/</link>
	</item>
	<item>
		<title>Fig and Walnut Wedges</title>
		<description><![CDATA[	Fig and Walnut Wedges
Metric/Imperial
75g/3oz polyunsaturated margarine
75g/3oz soft, dark brown sugar
2 eggs
175g/6oz wholemeal flour
75 g/3 oz dried figs, finely chopped
Vi teaspoon ground cinnamon
V2 teaspoon ground ginger
1 tablespoon skimmed milk
150g/5oz walnuts, chopped
In a large bowl, beat the margarine and sugar until creamy. Beat in the eggs, one at a time.
Place 2 tablespoons of the flour in a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/849/fig-and-walnut-wedges/</link>
	</item>
	<item>
		<title>Sultana Squares</title>
		<description><![CDATA[	Sultana Squares
Metric/Imperial 
225 g/8 oz self-raising flour
pinch of salt 100g/4oz butter
100g/4oz light muscovado or soft brown sugar
A teaspoon ground cinnamon
150g/5oz sultanas
2 eggs, beaten 4 to 6 tablespoons milk
Lightly grease an 18 cm/7 inch square cake dish and line the base with greased greaseproof paper.
Sift the flour and salt into a bowl. Rub in the butter [...]]]></description>
		<link>http://cookbook.foodsnwines.com/848/sultana-squares/</link>
	</item>
	<item>
		<title>Sultana Squares</title>
		<description><![CDATA[	Sultana Squares
Metric/Imperial 
225 g/8 oz self-raising flour
pinch of salt 100g/4oz butter
100g/4oz light muscovado or soft brown sugar
A teaspoon ground cinnamon
150g/5oz sultanas
2 eggs, beaten 4 to 6 tablespoons milk
Lightly grease an 18 cm/7 inch square cake dish and line the base with greased greaseproof paper.
Sift the flour and salt into a bowl. Rub in the butter [...]]]></description>
		<link>http://cookbook.foodsnwines.com/847/sultana-squares/</link>
	</item>
	<item>
		<title>Spicy Currant Biscuits</title>
		<description><![CDATA[	Spicy Currant Biscuits
Metric/Imperial
225 g/8 oz plain flour
Vz teaspoon ground mixed spice
VA teaspoon grated nutmeg
175g/6oz butter, softened
75 g/3 oz currants 150g/5oz demerara sugar
Sift the flour with the mixed spice and nutmeg. Add the butter, currants and 100g/4oz of the demerara sugar. Knead to make a firm dough.
Divide the mixture into 2 pieces and form each into [...]]]></description>
		<link>http://cookbook.foodsnwines.com/846/spicy-currant-biscuits/</link>
	</item>
	<item>
		<title>Chocolate Oat Chews</title>
		<description><![CDATA[	Chocolate Oat Chews
Metric/Imperial
75g/3oz butter 50g/2oz caster sugar
2 tablespoons golden syrup 225 g/8 oz quick-cook oats
3  tablespoons cocoa powder
1 teaspoon vanilla or rum essence 25g/l oz walnuts, chopped 50g/2oz raisins, chopped
Grease a 20 cm/8 inch square cake dish.
Place the butter, sugar and golden syrup in a bowl. Cook on FULL (100%) for 3 to 4 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/845/chocolate-oat-chews/</link>
	</item>
	<item>
		<title>Treacle and Spice Squares</title>
		<description><![CDATA[	Treacle and Spice Squares
Metric/Imperial
IV2 teaspoons vinegar
4 tablespoons milk
300g/4oz plain flour
1 teaspoon baking powder
V4 teaspoon bicarbonate of soda
pinch of salt
&#8216;A teaspoon ground ginger
Vz teaspoon ground cinnamon
VA teaspoon ground allspice
50g/2oz butter 50g/2oz brown sugar
1 egg, beaten
175g/6oz black treacle
whipped cream, to decorate (optional)
Mix the vinegar and milk together and set aside, wt the flour, baking powder, bicarbonate of [...]]]></description>
		<link>http://cookbook.foodsnwines.com/844/treacle-and-spice-squares/</link>
	</item>
	<item>
		<title>Wholemeal Loaf</title>
		<description><![CDATA[	Wholemeal Loaf
Metric/Imperial
1 teaspoon caster sugar
1 teaspoon dried yeast
300 ml/ V2 pint warm water
450g/l lb plain wholemeal flour
V2 teaspoon salt
15g/&#8217;/2OZ butter
1 tablespoon bran for sprinkling
Mix the sugar with the yeast and half of the water in a jug. Leave in a warm place for 10 to 15 minutes until well risen and frothy.
Place the flour and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/843/wholemeal-loaf/</link>
	</item>
	<item>
		<title>Cheesy Soda Bread</title>
		<description><![CDATA[	Cheesy Soda Bread
Metric/Imperial 
450 g/1 lb plain wholemeal or white flour
2 teaspoons mustard powder
2 teaspoons bicarbonate of soda
2 teaspoons cream of tartar
1 teaspoon salt
25 g/1 oz lard
1 teaspoon dried sage
100g/4oz Cheddar cheese, grated
300 ml/V2 pint milk
1 tablespoon lemon juice
25 g/1 oz porridge oats
Mix the flour with the mustard powder, bicarbo¬nate of soda, cream of tartar [...]]]></description>
		<link>http://cookbook.foodsnwines.com/842/cheesy-soda-bread/</link>
	</item>
	<item>
		<title>Farmhouse Orchard Scones</title>
		<description><![CDATA[	Farmhouse Orchard Scones
Metric/Imperial
175g/6oz plain wholemeal flour
50 g/2 oz plain flour
V2 teaspoon salt
4 teaspoons baking powder
50 g/2 oz butter
1 egg, beaten
4-6 tablespoons milk
cracked wheat, for sprinkling (optional)
Filling:
2 red-skinned apples
2 tablespoons lemon juice
100-175 g/4-6oz full-fat soft cheese
Sift the flours, salt and baking powder into a bowl. Rub in the butter until the mixture re¬sembles fine breadcrumbs. Stir [...]]]></description>
		<link>http://cookbook.foodsnwines.com/841/farmhouse-orchard-scones/</link>
	</item>
	<item>
		<title>Yeast Pancakes</title>
		<description><![CDATA[	Yeast Pancakes
Metric/Imperial
5 tablespoons milk
1 teaspoon sugar
1 teaspoon dried yeast
100g/4oz plain flour
pinch of salt
65g/2&#8242;/^o2 butter, at room temperature 2 eggs, beaten
put the milk in a jug and cook on FULL (100%) for V* minute until just warm to the touch. Add the sugar and yeast and beat with a fork until thoroughly blended. Set aside for [...]]]></description>
		<link>http://cookbook.foodsnwines.com/840/yeast-pancakes/</link>
	</item>
	<item>
		<title>Chelsea Buns</title>
		<description><![CDATA[	Chelsea Buns
Metric/Imperial
 450g/l lb White Bread dough (see page 302)
25g/l oz butter
150g/5o2 currants
50g/2oz soft brown sugar
soft brown sugar for sprinkling
pinch of ground cinnamon 2 tablespoons sieved apricot jam
Lightly grease a large shallow dish.
Follow the instructions and method for the white bread dough until the end of the first proving.
Knead the dough on a lightly floured [...]]]></description>
		<link>http://cookbook.foodsnwines.com/839/chelsea-buns/</link>
	</item>
	<item>
		<title>Brown Rolls</title>
		<description><![CDATA[	Brown Rolls
Metric/Imperial
300ml/V2 pint milk
2 teaspoons dried yeast
1 teaspoon sugar
350g/12oz plain wholemeal flour 100g/4oz plain flour
I teaspoon salt
2 teaspoons malt extract
2 tablespoons vegetable oil
Topping:
beaten egg, to glaze
sesame seeds for sprinkling
Put the milk in a jug and cook on FULL (100%) for V2 to 34 minute until just hot to the touch. Add the yeast and sugar [...]]]></description>
		<link>http://cookbook.foodsnwines.com/838/brown-rolls/</link>
	</item>
	<item>
		<title>Basic White Bread</title>
		<description><![CDATA[	Basic White Bread
Metric/Imperial
1 teaspoon caster sugar
1 teaspoon dried yeast
300ml/Va pint warm water
450g/llb plain flour
Vz teaspoon salt
40g/lV2OZ butter
2 teaspoons vegetable oil
1 tablespoon cracked wheat for sprinkling
Mix the sugar with the yeast and half of the water in a jug. Leave to STAND in a warm place until well risen and frothy.
Sift the flour and salt into [...]]]></description>
		<link>http://cookbook.foodsnwines.com/837/basic-white-bread/</link>
	</item>
	<item>
		<title>Glazed Savarin</title>
		<description><![CDATA[	Glazed Savarin
Metric/Imperial
 150ml/&#8217;/4 pint water
1 teaspoon sugar 15g/&#8217;/2oz dried yeast 250g/9oz plain flour
Vz teaspoon salt
few blanched almonds
50g/2oz butter
2 eggs, beaten
Syrup:
100g/4oz caster sugar
lSOml/V^ pint water
few drops of lemon juice
Apricot glaze:
4 tablespoons sieved apricot jam 2-3 tablespoons hot water
Place the water and sugar in a small jug and cook on FULL (100%) for V4 to V2 minute [...]]]></description>
		<link>http://cookbook.foodsnwines.com/836/glazed-savarin/</link>
	</item>
	<item>
		<title>Honey Bread</title>
		<description><![CDATA[	Honey Bread
Metric/Imperial
350g/12oz plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
&#8216;A teaspoon salt
Vz teaspoon ground ginger
V2 teaspoon mixed spice
6 tablespoons clear honey
175 ml/6 floz milk 2 tablespoons vegetable oil
Sift the dry ingredients into a mixing bowl. Combine the honey and miik in a jug and cook on FULL (100%) for V2 minute. Beat in the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/835/honey-bread/</link>
	</item>
	<item>
		<title>Malt Loaf</title>
		<description><![CDATA[	Malt Loaf
Metric/Imperial 
2 teaspoons dried yeast
1 teaspoon sugar 120ml/4fl oz warm water 2 teaspoons black treacle 2 tablespoons malt extract
15g/&#8217;/2oz butter
100g/4oz plain wholemeal flour
100g/4oz strong plain white flour, sifted
Vz teaspoon salt
25g/l oz sultanas
1 tablespoon clear honey
Mix the yeast, sugar and water together in a small bowl. Set aside for 10 to 15 minutes until frothy.
&#8220;ut [...]]]></description>
		<link>http://cookbook.foodsnwines.com/834/malt-loaf/</link>
	</item>
	<item>
		<title>Wholemeal Scones</title>
		<description><![CDATA[	Wholemeal Scones
Metric/Imperial
175g/6oz plain wholemeal flour
2 teaspoons baking powder
V2 teaspoon cream of tartar
40g/l&#8217;/2OZ polyunsaturated margarine
50g/2oz sultanas
about 6 tablespoons skimmed milk milk for brushing bran for sprinkling
In a large bowl combine the flour, baking powder and cream of tartar. Add the margarine and rub in until the mixture forms fine crumbs. Stir in the sultanas and add [...]]]></description>
		<link>http://cookbook.foodsnwines.com/833/wholemeal-scones/</link>
	</item>
	<item>
		<title>Corn Bread</title>
		<description><![CDATA[	Corn Bread
Metric/Imperial
 100g/4oz coarse yellow cornmeal
100g/4oz plain flour 2 tablespoons baking powder
xh teaspoon salt
1 tablespoon sugar
50g/2oz soft margarine
1 egg, beaten 250ml/8floz milk
Sift the cornmeal, flour, baking powder and salt together into a mixing bowl. Stir in the sugar, then mix in the margarine with a fork until thoroughly blended. Add the egg and milk and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/832/corn-bread/</link>
	</item>
	<item>
		<title>Bran and Apricot Buns</title>
		<description><![CDATA[	Bran and Apricot Buns
Metric/Imperial
50g/2 oz dried apricots
175g/6oz wholemeal flour
2 teaspoons baking powder
2 tablespoons bran
2 eggs, beaten
120 ml/4 floz skimmed milk
4 tablespoons soft, dark brown sugar
85 ml/3 floz grapeseed or sunflower oil
bran for sprinkling
Place the apricots in a bowl, cover with hot water and leave to soak for 30 minutes. Drain well and chop finely. Set [...]]]></description>
		<link>http://cookbook.foodsnwines.com/831/bran-and-apricot-buns/</link>
	</item>
	<item>
		<title>Cornish Wholewheat Scones</title>
		<description><![CDATA[	Cornish Wholewheat Scones
Metric/Imperial
100g/4oz plain wholemeal flour
100g/4oz self-raising flour
pinch of salt
1 teaspoon sugar
50g/2oz butter
lh teaspoon bicarbonate of soda
1 teaspoon cream of tartar 2 tablespoons natural yogurt
1 egg, beaten 46 tablespoons milk
To serve:
raspberry or strawberry jam whipped cream or butter
Place the flours, salt and sugar in a mixing bowl. Rub in the butter until the mixture resembles [...]]]></description>
		<link>http://cookbook.foodsnwines.com/830/cornish-wholewheat-scones/</link>
	</item>
	<item>
		<title>Cheesy Flowerpot Loaves</title>
		<description><![CDATA[	Cheesy Flowerpot Loaves
Metric/Imperial
175g/6oz plain wholemeal flour 25 g/1 oz wheat bran
Yi teaspoon salt
V2 teaspoon dry mustard
50 g/2 oz Farmhouse English Cheddar cheese,
finely grated 1V2 teaspoons dried yeast
1 teaspoon sugar
300 ml/ Vi pint warm water.
1 egg, beaten
]n a mixing bowl, mix together the flour, bran, salt, mustard and cheese. Dissolve the dried yeast with the sugar [...]]]></description>
		<link>http://cookbook.foodsnwines.com/829/cheesy-flowerpot-loaves/</link>
	</item>
	<item>
		<title>Tea Scones</title>
		<description><![CDATA[	Tea Scones
Metric/Imperial
225 g/8 oz plain flour
pinch of salt
2 teaspoons baking powder
50g/2oz butter
25g/l oz sugar
25 g/1 oz currants
1 egg, beaten 4-6 tablespoons milk
Sift the flour, salt and baking powder into a mixing bow! and rub in the butter until the mixture resembles breadcrumbs. Add the sugar and currants. Stir in the beaten egg and sufficient milk [...]]]></description>
		<link>http://cookbook.foodsnwines.com/828/tea-scones/</link>
	</item>
	<item>
		<title>Oatcakes</title>
		<description><![CDATA[	Oatcakes
Metric/Imperial
100g/4oz wholemeal flour 50g/2oz rolled oats
pinch of salt
50g/2oz vegetable fat
1 egg, lightly beaten
1 tablespoon soft, light brown sugar
In a large bowl, mix together the flour, rolled oats and salt. Rub in the vegetable fat, add the egg and sugar and mix to a firm dough, suitable for rolling.
Roll out on a lightly floured surface to [...]]]></description>
		<link>http://cookbook.foodsnwines.com/827/oatcakes/</link>
	</item>
	<item>
		<title>Gravy I</title>
		<description><![CDATA[	Gravy I
Metric/Imperial
juices from the roasting dish
1-2 tablespoons plain flour
300 ml/1/? pint hot stock
1 stock cube, crumbled
salt freshly ground black pepper
Pour away the surplus dripping from the roast¬ing dish and stir in enough flour to absorb the remaining fat. Cook on FULL (100%) for 2 to 3 minutes, stirring twice, until the flour browns. Gradually stir [...]]]></description>
		<link>http://cookbook.foodsnwines.com/826/gravy-i/</link>
	</item>
	<item>
		<title>White Pouring Sauce</title>
		<description><![CDATA[	White Pouring Sauce
Metric/Imperial
25g/l oz butter 25g/l oz plain flour 300ml/&#8217;/2 pint milk
salt freshly ground black or white pepper
Place the butter in a large heatproof jug and heat on FULL (100%) for „i minute or until melted. Add the flour, blending well. Gradually add the milk and salt and pepper to taste.
Cook on FULL (100%) for [...]]]></description>
		<link>http://cookbook.foodsnwines.com/825/white-pouring-sauce/</link>
	</item>
	<item>
		<title>Gravy Ii</title>
		<description><![CDATA[	Gravy Ii
Metric/Imperial
40g/l&#8217;/2oz butter 40g/lV2Oz wholemeal flour
salt
freshly ground black pepper
1 tablespoon tomato puree
600ml/l pint hot, well-flavoured stock
1 bay leaf
&#8216;/a teaspoon dried mixed herbs juices from the roasting dish
Place the butter in a large jug or mixing bow) and heat on FULL (100%) for 1 minute.
Stir in the flour, salt and pepper and mix weU-Cook on FULL [...]]]></description>
		<link>http://cookbook.foodsnwines.com/824/gravy-ii/</link>
	</item>
	<item>
		<title>Hollandaise Sauce</title>
		<description><![CDATA[	Hollandaise Sauce
Metric/Imperial
50g/2oz butter 50g/2oz savoury butter with black pepper
2 egg yolks 2 tablespoons wine vinegar or lemon juice
Place the butter and savoury butter in a bowl. Heat on FULL (100%) for V/i minutes or until melted.
Gradually whisk in the egg yolks and vinegar or lemon juice, blending well. Cook on FULL (100%) for Vi minute, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/823/hollandaise-sauce/</link>
	</item>
	<item>
		<title>Chunky Tomato Sauce</title>
		<description><![CDATA[	Chunky Tomato Sauce
Metric/Imperial 
2 streaky bacon rashers, derinded and chopped
1 large carrot, sliced
1 large onion, chopped
2 celery sticks, sliced
1  X 400g/i4oz can tomatoes
2 tablespoons tomato puree
lh teaspoon dried basil 1 tablespoon chopped fresh parsley
,salt freshly ground black pepper
Place the bacon in a dish and cook on FULL (100%) for 2 minutes, stirring once. Add [...]]]></description>
		<link>http://cookbook.foodsnwines.com/822/chunky-tomato-sauce/</link>
	</item>
	<item>
		<title>Fresh Tomato Sauce</title>
		<description><![CDATA[	Fresh Tomato Sauce
Metric/Imperial
25g/l oz butter 1 onion, finely chopped 1 clove garlic, crushed
salt
1 teaspoon caster sugar
1 teaspoon dried oregano
2 tablespoons tomato puree
25g/l oz plain flour 575 g/1 &#8216;A 1b tomatoes, skinned and chopped
freshly ground black pepper 150ml/&#8217;/t pint hot chicken stock
Place the butter, onion, garlic, salt, sugar, oregano and tomato puree in a large bowl. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/821/fresh-tomato-sauce/</link>
	</item>
	<item>
		<title>Pizzaiola Sauce</title>
		<description><![CDATA[	Pizzaiola Sauce
Metric/Imperial
1 tablespoon vegetable oil
2 onions, very finely chopped or minced
2 cloves garlic, crushed
2 small green peppers, cored, seeded and sliced
50g/2oz mushrooms, sliced
1 X400g/14oz can tomatoes
2 teaspoons dried marjoram or oregano
dash of chilli sauce
salt freshly ground black pepper
Place the oil in a bowl and cook on FULL (100%) for t minute. Add the onion, garlic [...]]]></description>
		<link>http://cookbook.foodsnwines.com/820/pizzaiola-sauce/</link>
	</item>
	<item>
		<title>Hot Barbecue Sauce</title>
		<description><![CDATA[	Hot Barbecue Sauce
Metric/Imperial
1 small onion, grated
4 tablespoons tomato puree
150 ml/&#8217;A pint water
1  tablespoon wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
salt
freshly ground black pepper 2 tablespoons redcurrant jelly
Place all the ingredients in a bowl and cook on FULL (100%) for 7Vi minutes, stirring three times during cooking.
This sauce is delicious served with pork or [...]]]></description>
		<link>http://cookbook.foodsnwines.com/819/hot-barbecue-sauce/</link>
	</item>
	<item>
		<title>Bechamel Sauce</title>
		<description><![CDATA[	Bechamel Sauce
Metric/Imperial
1 small onion, peeled 1 carrot, sliced
1 bay leaf
blade of mace
12 peppercorns
few parsley sprigs
300ml/&#8217;/2 pint milk
25g/l oz butter 25 g/1 oz plain flour
salt freshly ground black pepper
Place the onion, carrot, bay leaf, mace, pepper¬corns, parsley and milk in a large jug. Cook on LOW (30%) for 10 to 11 minutes until hot. Strain and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/818/bechamel-sauce/</link>
	</item>
	<item>
		<title>Curry Sauce I</title>
		<description><![CDATA[	Curry Sauce I
Metric/Imperial
50g/2oz savoury butter with black pepper
1 onion, chopped
1 apple, peeled, cored and chopped
. 1 tablespoon ground coriander
V2 teaspoon ground cumin
V2 teaspoon ground ginger
25g/l oz sultanas 2 tablespoons plain flour 2 teaspoons curry powder
pinch of salt 450m!/3/4 pint hot stock 1 teaspoon black treacle
Place the butter, onion, apple, coriander, cumin, ginger and sultanas in [...]]]></description>
		<link>http://cookbook.foodsnwines.com/817/curry-sauce-i/</link>
	</item>
	<item>
		<title>Curry Sauce Ii</title>
		<description><![CDATA[	Curry Sauce Ii
Metric/Imperial
1 onion, chopped
1 clove garlic, crushed
1 apple, peeled, cored and chopped
1 tablespoon ground coriander
1 teaspoon turmeric V2 teaspoon ground cumin VA teaspoon chilli powder VA teaspoon ground cinnamon V* teaspoon ground ginger VA teaspoon grated nutmeg IV2 tablespoons plain flour
1 tablespoon tomato puree
1  teaspoon lemon juice VA teaspoon meat extract
2 teaspoons curry [...]]]></description>
		<link>http://cookbook.foodsnwines.com/816/curry-sauce-ii/</link>
	</item>
	<item>
		<title>Quick Tomato Sauce</title>
		<description><![CDATA[	Quick Tomato Sauce
Metric/Imperial
1 X400g/14oz can tomatoes 1 large onion, finely chopped
2 cloves garlic, crushed
2 tablespoons tomato puree
1 tablespoon clear honey or 2 teaspoons brown
sugar 120 ml/4fl oz hot vegetable or chicken stock or
water 1 bouquet garni or 1 teaspoon dried mixed herbs
pinch of salt freshly ground black pepper
Place all the ingredients in a large bowl [...]]]></description>
		<link>http://cookbook.foodsnwines.com/815/quick-tomato-sauce/</link>
	</item>
	<item>
		<title>Cranberry Wine Sauce</title>
		<description><![CDATA[	Cranberry Wine Sauce
Metric/Imperial
 450 g/11b fresh cranberries
6 tablespoons port wine grated rind of 1 small orange grated rind of Vi small lemon 350g/12oz granulated sugar
Place the cranberries, wine, orange rind, lemon rind and sugar in a bowl, blending well. Cover and cook on FULL (100%) for 18 to 20 minutes, stirring every 6 minutes, until [...]]]></description>
		<link>http://cookbook.foodsnwines.com/814/cranberry-wine-sauce/</link>
	</item>
	<item>
		<title>Gooseberry Sauce</title>
		<description><![CDATA[	Gooseberry Sauce
Metric/Imperial
400g/14oz gooseberries, topped and tailed
150ml/V4 pint water
25 g/1 oz cornflour
50g/2oz caster sugar
Place the gooseberries and 120 ml/4 fl oz of the water in a large bowl. Cover and cook on FULL (100%) for 6 minutes, stirring halfway through cooking. Rub through a sieve or puree in a blender or food processor until smooth.
Blend together [...]]]></description>
		<link>http://cookbook.foodsnwines.com/813/gooseberry-sauce/</link>
	</item>
	<item>
		<title>Apple Sauce</title>
		<description><![CDATA[	Apple Sauce
Metric/Imperial
450 g/J lb cooking apples, peeled, cored and
sliced
2 tablespoons water 25 g/1 oz butter
Place all the ingredients in a bowl and cook on FULL (100%) for 6 to 8 minutes, stirring once during cooking. Sieve or beat the sauce until smooth.
Serve with pork dishes and roast duck. MAKES 300ml/V2 pint
]]></description>
		<link>http://cookbook.foodsnwines.com/812/apple-sauce/</link>
	</item>
	<item>
		<title>Sweet and Sour Sauce</title>
		<description><![CDATA[	Sweet and Sour Sauce
Metric/Imperial
 1 X 4(J()g/14oz can pineapple pieces in natural
juice
\50m\/lA pint chicken stock
JV2 tablespoons brown sugar
3 tablespoons wine vinegar
2 teaspoons soy sauce
1  teaspoon tomato ketchup pinch of Chinese 5-spice powder
IV2 tablespoons cornflour
50g/2oz spring onions, chopped
1 small red pepper, cored, seeded and chopped
1 small green pepper, cored, seeded and chopped
Drain the juice from [...]]]></description>
		<link>http://cookbook.foodsnwines.com/811/sweet-and-sour-sauce/</link>
	</item>
	<item>
		<title>Bread Sauce</title>
		<description><![CDATA[	Bread Sauce
Metric/Imperial
1 onion, peeled and studded with 4 cloves 300ml/&#8217;/2 pint milk
V2 small bay leaf 6 white peppercorns
1 small biade of mace or pinch of grated nutmeg
65g/2&#8242;/2oz fresh white breadcrumbs
15g/&#8217;/2oz butter
2  tablespoons single cream
salt freshly ground black pepper
Place the onion, milk, bay leaf, peppercorns, mace or nutmeg in a bowl. Cook on FULL (100%) [...]]]></description>
		<link>http://cookbook.foodsnwines.com/810/bread-sauce/</link>
	</item>
	<item>
		<title>Cumberland Sauce</title>
		<description><![CDATA[	Cumberland Sauce
Metric/Imperial
 2 tablespoons soft brown sugar
pinch of cayenne pepper
150 ml/&#8217;A pint hot chicken stock
150ml/&#8217;/4 pint red wine
1 tablespoon cornflour
3 tablespoons redcurrant jelly
grated rind of V2 small orange
2 tablespoons orange juice
salt freshly ground black pepper
Place the sugar, cayenne, chicken stock and wine in a large bowl or jug and cook on FULL (100%) for 2V2 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/809/cumberland-sauce/</link>
	</item>
	<item>
		<title>Savoury Egg Sauce</title>
		<description><![CDATA[	Savoury Egg Sauce
Metric/Imperial
50g/2oz butter 25 g/1 oz plain flour
salt
freshly ground black pepper 300 m\/V2 pint milk
1 egg yolk
2 tablespoons single cream 1 teaspoon lemon juice
Place 25 g/1 oz butter in a jug and cook on FULL (100%) for about 1 minute, until very hot. Stir in the flour and salt and pepper to taste. Stir [...]]]></description>
		<link>http://cookbook.foodsnwines.com/808/savoury-egg-sauce/</link>
	</item>
	<item>
		<title>Brandy Sauce</title>
		<description><![CDATA[	Brandy Sauce
Metric/Imperial
V/2 tablespoons cornflour
300 ml/&#8217;/a pint milk
25 g/1 oz caster sugar
2 tablespoons brandy
25 g/1 oz butter
(vlix the cornflour with a little of the milk in a bowl until smooth.
Put the remaining milk into a large jug and heat on FULL (100%) for 2 minutes. Pour the heated milk on to the blended cornflour, stirring all [...]]]></description>
		<link>http://cookbook.foodsnwines.com/807/brandy-sauce/</link>
	</item>
	<item>
		<title>Hot Fudge Sauce</title>
		<description><![CDATA[	Hot Fudge Sauce
Metric/Imperial 
25 g/1 oz plain chocolate
I5g/1/2oz butter
2 tablespoons milk
100g/4oz soft brown sugar
1 tablespoon golden syrup
Break the chocolate into small pieces and place in a bowl with the butter. Cook on FULL (100%) for 1 minute, stirring once.
Add the milk, sugar and golden syrup, blend¬ing well.  Cook on FULL (100%)  for 3 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/806/hot-fudge-sauce/</link>
	</item>
	<item>
		<title>Butterscotch Sauce</title>
		<description><![CDATA[	Butterscotch Sauce
Metric/Imperial
250g/9oz light brown sugar
40g/l1/;oz butter 6 tablespoons evaporated milk
&#8220;lace rhe sugar and butter in a large heatproof J&#8221;g. Cook on FULL (100%) for 1 minute.
Add the evaporated milk, blending well. Cook on FULL (100%) for VA minutes, stirring once. Serve at once.
 300mi/>/2 pint
Metric/Imperial
100g/4oz plain cooking chocolate
5 tablespoons golden syrup
3 tablespoons cocoa powder
3 tablespoons [...]]]></description>
		<link>http://cookbook.foodsnwines.com/805/butterscotch-sauce/</link>
	</item>
	<item>
		<title>Custard Sauce</title>
		<description><![CDATA[	Custard Sauce
Metric/Imperial
1 large egg (size 1 or 2)
40g/l&#8217;/2oz plain flour
25 g/1 oz soft brown sugar
!/t teaspoon vanilla essence
600ml/l pint milk
Beat the egg, flour, sugar and vanilla essence together. Pour the milk into a large bowl and cook on FULL (100%) for 4 minutes until steaming. Pour on to the egg mixture, whisking continuously.
Strain the custard [...]]]></description>
		<link>http://cookbook.foodsnwines.com/804/custard-sauce/</link>
	</item>
	<item>
		<title>Quick Custard Sauce</title>
		<description><![CDATA[	Quick Custard Sauce
Metric/Imperial
2 tablespoons custard powder
1-2 tablespoons sugar
600 ml/1 pint milk
Place the custard powder and sugar to taste in a bowl. Mix with about 2 tablespoons of the milk to make a smooth paste. Gradually add the rest of the milk, blending well.
Cook on FULL (100%) for 6 minutes, stirring the mixture every 2 minutes, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/803/quick-custard-sauce/</link>
	</item>
	<item>
		<title>Chocolate  Mint  Sauce  Chocolate  Custard</title>
		<description><![CDATA[	Chocolate  Mint  Sauce  Chocolate  Custard
Metric/Imperial
75g/3oz plain cooking chocolate
50ml/2fl oz water
200g/7oz sugar 150g/5oz golden syrup
pinch of salt
75 ml/3 fl oz single cream or evaporated milk Vs teaspoon peppermint essence
Break up the chocolate and place in large heat¬proof bowl with the water. Cook on FULL (100%) for 3A minute, stirring once.
Add the sugar, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/802/chocolate-mint-sauce-chocolate-custard/</link>
	</item>
	<item>
		<title>Egg Custard</title>
		<description><![CDATA[	Egg Custard
Metric/Imperial
300ml/V2 pint milk 2 drops of vanilia essence
1 egg 1 egg yolk
50g/2oz caster sugar 25 g/1 oz plain flour
Place the milk and Manilla essence in a large jug and cook on FULL (100%) for 2 minutes.
Place the egg, egg yolk and sugar in a bow! and beat together. Add the flour and beat until [...]]]></description>
		<link>http://cookbook.foodsnwines.com/801/egg-custard/</link>
	</item>
	<item>
		<title>Melba Sauce</title>
		<description><![CDATA[	Melba Sauce
Metric/Imperial
350g/12oz raspberries, sieved
3 tablespoons caster sugar
2 teaspoons cornflour
1 tablespoon water V2 teaspoon lemon juice
Place the raspberries and sugar in a 600 ml/1 pint jug. Blend the cornflour with the water and stir into the raspberries. Cook on FULL (100%) for 2V2 minutes, stirring every 1 minute.
Stir in the lemon juice, and allow to cool. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/800/melba-sauce/</link>
	</item>
	<item>
		<title>Orange Sauce</title>
		<description><![CDATA[	Orange Sauce
Metric/Imperial
75g/3oz butter
175g/6oz icing sugar, sifted
175ml/6floz concentrated orange juice
15g/l/aoz cornflour
grated rind of 1 orange
1 egg, separated
Place the butter in a medium bowl and heat oil FULL (100%) for 1 minute or until melted. Beat the icing sugar into the melted butter.
Blend the orange juice and cornflour together and stir into the sugar mixture. Beat in [...]]]></description>
		<link>http://cookbook.foodsnwines.com/799/orange-sauce/</link>
	</item>
	<item>
		<title>Mushroom Stuffing</title>
		<description><![CDATA[	Mushroom Stuffing
Metric/Imperial
25 g/1 oz butter
75g/3oz mushrooms, chopped
50g/2oz fresh white breadcrumbs
grated rind of 1 lemon 1 teaspoon dried tarragon
salt
freshly ground black pepper 1 small egg, beaten
Put the butter into a small bowl and heat on FULL (100%) for 1 minute. Stir in the mush¬rooms, breadcrumbs, lemon rind, tarragon, and salt and pepper to taste.
Add the beaten [...]]]></description>
		<link>http://cookbook.foodsnwines.com/798/mushroom-stuffing/</link>
	</item>
	<item>
		<title>Chestnut Stuffing</title>
		<description><![CDATA[	Chestnut Stuffing
Metric/Imperial
100g/4oz streaky bacon, derinded and chopped
1 X 575g/1&#8242;Alb can whole, peeled chestnuts,
drained
salt
freshly ground black pepper
100g/4oz fresh brown breadcrumbs
25 g/1 oz butter, melted
1 teaspoon dried thyme
1 egg, beaten
Put the bacon into a small mixing bowl and cook on FULL (100%) for 2 minutes.
Place the chestnuts in a large bowl and mash with a fork. Add [...]]]></description>
		<link>http://cookbook.foodsnwines.com/797/chestnut-stuffing/</link>
	</item>
	<item>
		<title>Mock Goose Stuffing</title>
		<description><![CDATA[	Mock Goose Stuffing
Metric/Imperial
15g/V2OZ butter
1 small onion, chopped
100g/4oz fresh white breadcrumbs
225g/8oz cooking apples, peeled, cored and
chopped &#8216;5g/3oz prunes, soaked, stoned and sliced
&#8216;A teaspoon ground ginger
salt
freshly ground black pepper 1 egg, beaten
Place the butter in a bowl with the onion. Cover and cook on FULL (100%) for 2 minutes, stirring once.
Add the breadcrumbs, apples, prunes, ginger and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/796/mock-goose-stuffing/</link>
	</item>
	<item>
		<title>Savoury Onion  Stuffing</title>
		<description><![CDATA[	Savoury Onion Stuffing
Metric/Imperial
2 Spanish onions, finely chopped
25g/loz butter
ISOml/&#8217;A pint chicken stock
50g/2oz fresh white breadcrumbs
2 teaspoons dried sage, thyme or parsley
lA teaspoon salt V* teaspoon freshly ground black pepper
Combine the onion and butter in a bowl and cook on FULL (100%) for 3 minutes. Add the stock, cover and cook on FULL (100%) for 5 minutes.
Stir [...]]]></description>
		<link>http://cookbook.foodsnwines.com/795/savoury-onion-stuffing/</link>
	</item>
	<item>
		<title>Turkey Stuffing</title>
		<description><![CDATA[	Turkey Stuffing
Metric/Imperial
50g/2oz butter
1 onion, finely chopped
1 turkey heart, chopped
1 turkey liver, chopped
175g/6oz mushrooms, sliced
50g/2oz liver pate 225g/8oz chestnut puree
1 celery stick, chopped
100g/4oz smoked bacon, derinded an^ chopped 1 tablespoon chopped fresh parsley
salt
freshly ground black pepper 25-50g/l-2oz fresh white breadcrumbs
Place the butter in a large bowl and heat on FULL (100%) for V2 minute or until [...]]]></description>
		<link>http://cookbook.foodsnwines.com/794/turkey-stuffing/</link>
	</item>
	<item>
		<title>Peanut Stuffing</title>
		<description><![CDATA[	Peanut Stuffing
Metric/Imperial
40g/lV2oz butter
! small onion, finely chopped
50g/2oz salted peanuts, chopped
V2 teaspoon dried sage
50g/2oz fresh white breadcrumbs
1 cooking apple, peeled, cored and sliced
2 teaspoons chopped fresh parsley
1 tablespoon water
freshly ground black pepper
lemon juice
Place the butter in a large bowl and heat on FULL (100%) for 1 minute or until melted. Add the onion and peanuts, blending [...]]]></description>
		<link>http://cookbook.foodsnwines.com/793/peanut-stuffing/</link>
	</item>
	<item>
		<title>Croutons</title>
		<description><![CDATA[	Croutons
Metric/Imperial
50g/2oz butter
1 tablespoon oil
4 slices from a sliced loaf, crusts removed
Place the butter and oil in a medium shallow dish and heat on FULL (100%) for W2 minutes to melt.
Cut the bread into small cubes and toss into the hot butter and oil until coated. Cook on FULL (100%) for 4 minutes, stirring twice. Allow [...]]]></description>
		<link>http://cookbook.foodsnwines.com/792/croutons/</link>
	</item>
	<item>
		<title>Toasted Crumbs</title>
		<description><![CDATA[	Toasted Crumbs
Metric/Imperial
50g/2oz butter 100g/4oz fresh white or brown breadcrumbs
Put the butter in a jug and heat on FULL (100%) for VA minutes. Stir in the breadcrumbs until coated with the butter, then cook on FULL (100%) for 2 minutes. Stir well, breaking down any lumps.
Cook on FULL (100%) for 2 minutes. Stir again, then cook [...]]]></description>
		<link>http://cookbook.foodsnwines.com/791/toasted-crumbs/</link>
	</item>
	<item>
		<title>Caramel Colouring</title>
		<description><![CDATA[	Caramel Colouring
Metric/Imperial
100g/4oz sugar
4 tablespoons water
1 teaspoon vegetable oil
Combine the sugar and water in a 600 ml/1 pint heat-resistant jug. Cook on FULL (100%) for 6 minutes, without stirring.
Pour 3 tablespoons of water into a glass or cup and put in the microwave oven beside the syrup. Cook on FULL (100%) for 1 Vi to 2 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/790/caramel-colouring/</link>
	</item>
	<item>
		<title>Quick and Easy Marmalade</title>
		<description><![CDATA[	Quick and Easy Marmalade
Metric/Imperial
1 X 875 g/1 lb 13 oz can prepared Seville oranges
water (as directed on can)
2kg/41b granulated sugar
15g/&#8217;/2oz butter
Empty the contents of the can of oranges into a 2.25 litre/4 pint ovenproof mixing bowl and stir in the water and sugar. Cook on FULL (100%) for 4 minutes and stir well.
Cook on FULL [...]]]></description>
		<link>http://cookbook.foodsnwines.com/789/quick-and-easy-marmalade/</link>
	</item>
	<item>
		<title>Plum Jam</title>
		<description><![CDATA[	Plum Jam
Metric/Imperial
1 kg/2 lb juicy plums
150ml/^pint water
V* teaspoon almond essence
1 kg/21b sugar
ut the plums in a large bowl with the water and almond essence. Cover and cook on FULL \ W%)   for   15  minutes,   stirring  occasionally.
emove as many of the stones as possible with a slotted spoon. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/788/plum-jam/</link>
	</item>
	<item>
		<title>Microwave S Tra Wberr Yjam</title>
		<description><![CDATA[	Microwave S Tra Wberr Yjam
Metric/Imperial
1.2kg/2&#8242;/2lb strawberries, hulled
juice of 1 lemon
1.5 kg/3 lb sugar
7g/1/4oz butter
V2 bottle pectin
Place the strawberries in a large heatproof bowl and crush thoroughly. Add the lemon juice and sugar, blending well.
Cook on FULL (100%) for 15 minutes, stir¬ring every 5 minutes. Add the butter and stir well to blend. Cook on FULL [...]]]></description>
		<link>http://cookbook.foodsnwines.com/787/microwave-s-tra-wberr-yjam/</link>
	</item>
	<item>
		<title>Strawberry Preserve Microwave Mint Jelly</title>
		<description><![CDATA[	Strawberry Preserve Microwave Mint Jelly
Metric/Imperial 
1 kg/21b large strawberries, hulled
1.5 kg/3 lb sugar 3 tablespoons lemon juice
Rinse the strawberries and dry thoroughly. Put the strawberries and sugar into a large bowl. Toss gently, then cover and leave for 24 hours.
Add the lemon juice and stir thoroughly. Cook on FULL (100%) for 10 to 15 minutes, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/786/strawberry-preserve-microwave-mint-jelly/</link>
	</item>
	<item>
		<title>Berry and Apple Jam</title>
		<description><![CDATA[	Berry and Apple Jam
Metric/Imperial
100g/4oz blackcurrants or blueberries
100g/4oz redcurrants
225 g/8 oz gooseberries
225 g/8 oz cooking apples
150 ml/Vi pint water
1 kg/21b sugar
Wash, top and tail the soft fruit. Peel, core and slice the apples. Combine all the fruit in a large bowl and stir in the water. Cover loosely and cook on FULL (100%) for 7 to [...]]]></description>
		<link>http://cookbook.foodsnwines.com/785/berry-and-apple-jam/</link>
	</item>
	<item>
		<title>Applejelly</title>
		<description><![CDATA[	Applejelly
Metric/Imperial
750 ml/1 % pints apple juice
1 kg/lVtlb sugar 1 teaspoon lemon juice
150 ml/&#8217;Apint pectin few drops of green food colouring
Combine the apple juice, sugar and lemon juice in a large bowl. Cover and cook on FULL (100%) for 10 minutes, stirring occasionally. Stir in the pectin. Without covering, cook on FULL (100%) for 7 to [...]]]></description>
		<link>http://cookbook.foodsnwines.com/784/applejelly/</link>
	</item>
	<item>
		<title>Orange and Redcurrant Jelly</title>
		<description><![CDATA[	Orange and Redcurrant Jelly
Metric/Imperial
 1 kg/21b redcurrants, topped and tailed
5 tablespoons water
5 tablespoons unsweetened orange juice
675 g/1&#8242;Alb sugar
lA bottle pectin
pjace the redcurrants in a bowl and crush with a wooden spoon. Add the water and orange juice, blending well. Cook on FULL (100%) for 10 minutes, stirring once.
Strain the mixture through a jelly bag into [...]]]></description>
		<link>http://cookbook.foodsnwines.com/783/orange-and-redcurrant-jelly/</link>
	</item>
	<item>
		<title>Strawberry and  Grand Marnier  Preserve</title>
		<description><![CDATA[	Strawberry and Grand Marnier Preserve
METRIC/IMPERIAL
575g/lV4ib strawberries, hulled
900 g/2 lb caster sugar 23 tablespoons Grand Marnier
Va bottle pectin 2 tablespoons lemon juice
Crush the strawberries with the sugar and Grand Marnier in a bowl. Cook on FULL (100%) for 1 minute. Stir well and leave the mixture to stand for 30 minutes.
Stir and cook on FULL (100%) [...]]]></description>
		<link>http://cookbook.foodsnwines.com/782/strawberry-and-grand-marnier-preserve/</link>
	</item>
	<item>
		<title>Damson Preserve</title>
		<description><![CDATA[	Damson Preserve
Metric/Imperial
2.25 kg/5 lb damsons
150m]/&#8217;/4pint plus 2 tablespoons water
1 kg/2lb sugar
Wash the fruit, dry thoroughly and place in a large bowl. Add the water. Cover loosely and cook on FULL (100%) for 15 minutes. Press through a sieve to remove the stones. Stir in the sugar.
Partially cover and cook on FULL (100%) for 20 to [...]]]></description>
		<link>http://cookbook.foodsnwines.com/781/damson-preserve/</link>
	</item>
	<item>
		<title>Orange Preser Ve</title>
		<description><![CDATA[	Orange Preser Ve
Metric/Imperial
2 large oranges, scrubbed
1 lemon
300 ml/!/2 pint water 450 g/1 lb sugar
Wash the oranges and lemon and cut them in half Place in a large bowl with the water. Cover loosely and cook on FULL (100%) for 10 min¬utes. Remove the fruit carefully and leave to STAND for 5 minutes.
Discard the pips, shred [...]]]></description>
		<link>http://cookbook.foodsnwines.com/780/orange-preser-ve/</link>
	</item>
	<item>
		<title>Orange and Lemon Curd</title>
		<description><![CDATA[	Orange and Lemon Curd
Metric/Imperial
2 medium lemons
2 medium oranges
225 g/8 oz unsalted butter, cut into pieces
450 g/1 lb sugar 5 eggs, lightly beaten
Wash the fruit and arrange on a plate. Cook on FULL (100%) for Vh minutes.
Finely grate the rind from the fruit and put it into a mixing bowl. Halve the fruits and squeeze and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/779/orange-and-lemon-curd/</link>
	</item>
	<item>
		<title>Raspberry Preserve</title>
		<description><![CDATA[	Raspberry Preserve
Metric/Imperial
lkg/21b raspberries, hulled
1 kg/21b caster sugar
Do not wash the fruit. Place the raspberries in a mixing bowl and crush them with the back of a wooden spoon.
Add the sugar. Cover the bowl with cling film and leave in a cool place overnight.
Remove the cling film. Cover and cook on FULL (100%) for 5 minutes, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/778/raspberry-preserve/</link>
	</item>
	<item>
		<title>Raspberryjam</title>
		<description><![CDATA[	Raspberryjam
Metric/Imperial
800g/t%lb raspberries, hulled
7g/1Aoz citric acid 625 g/1 lb 6 oz preserving sugar    &#8216; 15g/&#8217;/2oz unsalted butter
Place the raspberries in a large heatproof bowl and sprinkle with the citric acid. Cook on FULL (100%) for 10 minutes until soft.
Add the sugar and butter, blending well. Cook on FULL (100%) for 40 to 45 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/777/raspberryjam/</link>
	</item>
	<item>
		<title>Lemon Curd</title>
		<description><![CDATA[	Lemon Curd
Metric/Imperial
grated rind and juice of 3 lemons
75g/3oz unsalted butter
225 g/8 oz sugar 3 large eggs (size 1 or 2), beaten
Put the lemon rind, juice and butter in a large bowl and cook on FULL (100%) for 3 minutes until the butter has melted.
Stir in the sugar and cook on FULL (100%) for 2 minutes. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/776/lemon-curd/</link>
	</item>
	<item>
		<title>Fresh Apricot Jam</title>
		<description><![CDATA[	Fresh Apricot Jam
Metric/Imperial
1.4 kg/3 lb apricots, halved and stoned
7 g/Y-t oz citric acid
200 ml/7 floz water
1.6kg/3V2lb granulated or preserving sugar
Place the apricots in a large heatproof bowl- M&#8217;* the citric acid with the water and pour over tn apricots. Cover and cook on FULL (100%) &#8216;°r
20 minutes or until the apricots are soft, stirring twice.
Stir [...]]]></description>
		<link>http://cookbook.foodsnwines.com/775/fresh-apricot-jam/</link>
	</item>
	<item>
		<title>Redcurrant And Apple Jam</title>
		<description><![CDATA[	Redcurrant And Apple Jam
Metric/Imperial 
450 g/1 lb redcurrants, topped and tailed
300ml/&#8217;/2 pint water 350g/12oz cooking apples, peeled, cored and
sliced lkg/21b caster sugar
Place the redcurrants and water in a mixing bowl and cook on FULL (100%) for 2Vz minutes. Stir in the apples and continue to cook on FULL (100%) for 4 minutes.
Add the sugar and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/774/redcurrant-and-apple-jam/</link>
	</item>
	<item>
		<title>Three Fruit Marmalade</title>
		<description><![CDATA[	Three Fruit Marmalade
Metric/Imperial
IV2 medium lemons
W2 medium oranges
1V2 medium grapefruit
600 ml/1 pint boiling water
1 ? 6 kg/3 &#8216;/2 lb granulated or preserving sugar
Wash the fruit, cut into quarters and slice thinly, detain the pips and tic them in a piece of muslin, rlace the fruit and the pips in a large heatproof bowl. Add lSOml/Vipint of [...]]]></description>
		<link>http://cookbook.foodsnwines.com/773/three-fruit-marmalade/</link>
	</item>
	<item>
		<title>Cider and Sage Jelly</title>
		<description><![CDATA[	Cider and Sage Jelly
Metric/Imperial
150ml/V4 pint boiling water
4 tablespoons chopped fresh sage
900g/21b sugar 450 m\PA pint sweet cider 150ml/&#8217;/4 pint liquid pectin
Mix the water with the sage and leave to stand for 15 minutes.
Place the sugar and cider in a large heatproof bowl. Cook on FULL (100%) for 8V2 minutes, stirring once.
Strain the herbs and add [...]]]></description>
		<link>http://cookbook.foodsnwines.com/772/cider-and-sage-jelly/</link>
	</item>
	<item>
		<title>Tangy Chocolate Spread</title>
		<description><![CDATA[	Tangy Chocolate Spread
Metric/Imperial 
50 g/2 02 butter
225g/8oz sugar
juice of 1 lemon
25 g/1 oz cocoa powder
1 tablespoon evaporated milk
1 large egg (size 1 or 2), beaten
Put the butter and sugar in a large jug and cook on FULL (100%) for 2 minutes. Beat thorough¬ly, then stir in the lemon juice, cocoa powder and evaporated milk. Beat [...]]]></description>
		<link>http://cookbook.foodsnwines.com/771/tangy-chocolate-spread/</link>
	</item>
	<item>
		<title>Bottled Damsons</title>
		<description><![CDATA[	Bottled Damsons
Metric/Imperial
450 g/1 lb caster sugar
300ml/&#8217;/2 pint boiling water
1 kg/21b damsons, halved and stoned
Place the sugar and boiling water in a 1.75 kg/4 lb preserving jar. Cook on FULL (100%) for 4 minutes, stirring once.
Add the damsons to the jar, packing down well. Partially cover to allow any steam to escape. Cook on FULL (100%) [...]]]></description>
		<link>http://cookbook.foodsnwines.com/770/bottled-damsons/</link>
	</item>
	<item>
		<title>Rosy Pears</title>
		<description><![CDATA[	Rosy Pears
Metric/Imperial
175g/6oz caster sugar 450 ml/3/4 pint dry red or rose wine
6 large pears, peeled 2 tablespoons lemon juice
Place the sugar and wine in a t.75kg/41b pre¬serving jar. Cook on FULL (100%) for 4 to 5 minutes, stirring the mixture once.
Brush the pears with the lemon juice and add to the jar. Partially cover to [...]]]></description>
		<link>http://cookbook.foodsnwines.com/769/rosy-pears/</link>
	</item>
	<item>
		<title>Sweetcorn Relish</title>
		<description><![CDATA[	Sweetcorn Relish
Metric/Imperial
250 ml/8 floz malt vinegar
few strands of saffron
1 red pepper, cored, seeded and chopped
1 green pepper, cored, seeded and chopped
1 celery stick, chopped
1 onion, finely chopped
1 clove garlic, chopped
225 g/8 oz sugar 675g/lValb swectcorn kernels
15g/&#8217;/2oz salt
pinch of mustard powder
pinch of ground mace
pinch of dried tarragon
2 tablespoons arrowroot powder, blended with a little cold water
Mix [...]]]></description>
		<link>http://cookbook.foodsnwines.com/768/sweetcorn-relish/</link>
	</item>
	<item>
		<title>Mediterranean Chutney</title>
		<description><![CDATA[	Mediterranean Chutney
Metric/Imperial
lkg/21b tomatoes, skinned and chopped
450 g/1 lb Spanish onions, chopped
450 g/1 lb courgettes, thinly sliced
1 large green pepper, cored, seeded and chopped
1 large red pepper, cored, seeded and chopped
225 g/8 oz aubergine, chopped
2 large cloves garlic, crushed
1 tablespoon cayenne pepper
1 tablespoon ground paprika
1 tablespoon ground coriander
300ml/&#8217;/2 pint malt vinegar
350g/12oz sugar
Place the tomatoes in a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/767/mediterranean-chutney/</link>
	</item>
	<item>
		<title>Tomato Chutney</title>
		<description><![CDATA[	Tomato Chutney
Metric/Imperial
350g/12oz tomatoes, skinned and chopped
350 g/12 oz cooking apples, peeled, cored and
sliced
1  onion, finely chopped
350g/12oz raisins 2 tablespoons salt
2 teaspoons mixed spice 1 clove garlic, crushed
225 g/8 oz molasses sugar 450 ml/3/4 pint malt vinegar
Place the tomatoes, apples and onion in a large bowl. Cover and cook on FULL (100%) for 10 minutes, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/766/tomato-chutney/</link>
	</item>
	<item>
		<title>Rhubarb Chutney</title>
		<description><![CDATA[	Rhubarb Chutney
Metric/Imperial
450 g/1 lb rhubarb, sliced
50g/2oz raisins
50g/2oz sultanas
few cloves
4 onions
150g/5oz soft brown sugar pinch of mustard
pinch of salt
grated rind of 1 orange
450 ml/3/4 pint malt vinegar
Place all the ingredients in a large dish and cook on FULL (100%) for 25 minutes, stirring every 5 minutes.
Bottle the chutney while still hot in warm sterilized jars. Cover [...]]]></description>
		<link>http://cookbook.foodsnwines.com/765/rhubarb-chutney/</link>
	</item>
	<item>
		<title>Piccalilli</title>
		<description><![CDATA[	Piccalilli
Metric/Imperial
225 g/8 oz cucumber, cubed
225 g/8 oz green tomatoes, chopped
225 g/8 oz onions, sliced
225 g/8 oz shallots, peeled and left whole
225 g/8 oz cauliflower florets
225 g/8 oz celery, chopped
generous 1 litre/2 pints water
25 g/1 oz salt
25 g/1 oz flour
2 teaspoons dry mustard
Vi teaspoon turmeric
75g/3oz sugar
Spiced vinegar:
600 ml/1 pint malt vinegar
blade of mace few peppercorns
few cloves
pinch [...]]]></description>
		<link>http://cookbook.foodsnwines.com/764/piccalilli/</link>
	</item>
	<item>
		<title>Japanese Punch</title>
		<description><![CDATA[	Japanese Punch
Metric/Imperial
300ml/V2 pint brewed tea, strained
4 cloves
1 cinnamon stick V2 teaspoon ground ginger
small mint sprig 1.2 litres/2 pints lemonade
Place the tea, cloves, cinnamon, ginger and mint in a large heatproof bowl. Cook on FULL (100%) for 3 minutes. Leave to STAND until cool.
Strain the tea mixture into a jug and top up with the lemonade. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/763/japanese-punch/</link>
	</item>
	<item>
		<title>Real Old-Fashioned Lemonade</title>
		<description><![CDATA[	Real Old-Fashioned Lemonade
Metric/Imperial
 finely grated rind of 2 lemons
juice of 4 lemons 3 tablespoons water
225g/8oz sugar iced water, to serve
Place the lemon rind, lemon juice, water and sugar in a large heatproof jug, blending well. Cook on FULL (100%) for 4 minutes, stirring twice. Leave to STAND, covered, until cool.
Chill thoroughly, then dilute to taste [...]]]></description>
		<link>http://cookbook.foodsnwines.com/762/real-old-fashioned-lemonade/</link>
	</item>
	<item>
		<title>Spicy Apple Juice</title>
		<description><![CDATA[	Spicy Apple Juice
Metric/Imperial 
450 g/1 lb cooking apples, peeled, cored and
sliced 2 tablespoons water
sugar to taste
150 ml/1/* pint dry white wine V4 teaspoon ground cinnamon 300 ml/ V2 pint sparkling cider
Place the apples in a bowl with the water and sugar to taste. Cover and cook on FULL (100%) for 5 minutes.
Pour the mixture into [...]]]></description>
		<link>http://cookbook.foodsnwines.com/761/spicy-apple-juice/</link>
	</item>
	<item>
		<title>Irish Coffee</title>
		<description><![CDATA[	Irish Coffee
Metric/Imperial
175ml/6floz cold black coffee 2-3 tablespoons Irish whiskey
1-2 teaspoons sugar 1-2 tablespoons double cream
Place the coffee, whiskey and sugar to taste in an Irish coffee goblet or heatproof glass. Cook on FULL (100%) for IVi to 2 minutes until very hot but not boiling. Stir well to blend.
Whip the cream lightly until slightly thick¬ened. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/760/irish-coffee/</link>
	</item>
	<item>
		<title>Orange and Lemon Tea</title>
		<description><![CDATA[	Orange and Lemon Tea
Metric/Imperial
750 ml/PApints cold weak tea, strained
1 lemon, washed and sliced
1 orange, washed and sliced
Pour the tea into a large serving jug and cook on FULL (100%) for 4% to 5V4 minutes until boiling. Add the fruit, then cover tightly. Leave to infuse for 5 minutes before pouring into heated glasses, adding a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/759/orange-and-lemon-tea/</link>
	</item>
	<item>
		<title>Foaming Mocha</title>
		<description><![CDATA[	Foaming Mocha
Metric/Imperial
4 teaspoons drinking chocolate
3 teaspoons instant coffee granules
1 teaspoon sugar
600 ml/1 pint milk
1 egg white ground cinnamon for sprinkling
Blend the drinking chocolate, coffee, sugar and milk in a large heatproof jug. Cook on FULL (100%) for 4 to 5 minutes until very hot but not boiling. Pour into mugs or heatproof glass tumblers.
Whisk the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/758/foaming-mocha/</link>
	</item>
	<item>
		<title>Creamy Cocoa</title>
		<description><![CDATA[	Creamy Cocoa
Metric/Imperial
3 tablespoons cocoa powder
50 g/2 oz sugar 900 ml/1 Vi pints milk
Blend the cocoa, sugar and milk in a large heatproof jug. Cook on FULL (100%) for 4 to 5 minutes until very hot but not boiling.
Whisk well until hot,  steaming and frothy. Pour into mugs and serve at once. SERVES 4
]]></description>
		<link>http://cookbook.foodsnwines.com/757/creamy-cocoa/</link>
	</item>
	<item>
		<title>Honeyed Posset</title>
		<description><![CDATA[	Honeyed Posset
Metric/Imperial
3 egg yolks
2 rounded tablespoons clear honey
150 ml/1/! pint medium white wine
grated rind of 1 orange
Place the egg yolks and honey in a bowl and whisk well to blend.
Place the wine and orange rind in a jug and cook on FULL (100%) for V/z minutes until just boiling. Pour on to the egg mixture, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/756/honeyed-posset/</link>
	</item>
	<item>
		<title>Fresh Tomato Juice</title>
		<description><![CDATA[	Fresh Tomato Juice
Metric/Imperial
12 ripe tomatoes, skinned and chopped 100 ml/4 floz water
1 onion, sliced 2 celery sticks (with leaves), sliced
1 bay leaf 3 parsley sprigs
1 teaspoon Worcestershire sauce 1 teaspoon sugar
salt freshly ground black pepper
Place the tomatoes in a bowl with the water, onion, celery, bay leaf and parsley, blending well. Cover and cook on [...]]]></description>
		<link>http://cookbook.foodsnwines.com/755/fresh-tomato-juice/</link>
	</item>
	<item>
		<title>Tom and Jerrys</title>
		<description><![CDATA[	Tom and Jerrys
Metric/Imperial
150ml/V4 pint milk
20 g/3A oz butter
2 eggs, separated
1 tablespoon sugar
VA teaspoon vanilla essence
75ml/3 floz brandy
75 ml/3 fi oz brown rum
grated nutmeg for sprinkling
Place the milk and butter in a large heatproof jug and cook on FULL (100%) for IV2 minutes, stirring once.
Whisk the egg whites until they stand in stiff peaks. Add the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/754/tom-and-jerrys/</link>
	</item>
	<item>
		<title>Orange Tea</title>
		<description><![CDATA[	Orange Tea
Metric/Imperial
250 ml/8 floz orange juice
600 ml/1 pint water 1 tablespoon caster sugar
2 tea bags Decoration: 4 orange slices 4 mint sprigs
Place the orange juice, water and sugar in a large jug. Cook on FULL (100%) for 8 minutes, stirring halfway through cooking.
Stir in the tea bags, cover and leave to STAND for 4 minutes.
Stir [...]]]></description>
		<link>http://cookbook.foodsnwines.com/753/orange-tea/</link>
	</item>
	<item>
		<title>Icelandic Coffee</title>
		<description><![CDATA[	Icelandic Coffee
Metric/Imperial
600 ml/1 pint cold strong black coffee
150ml/&#8217;/4 pint Grand Marnier
4 tablespoons demerara sugar
120 ml/4 floz double cream, whipped
Put the coffee in a large jug and cook on FULL (100%) for 4&#8242;/2 to 5 minutes until steaming. Cover and set aside.
Divide the Grand Marnier between 4 drinking glasses. Arrange on the oven base or turntable [...]]]></description>
		<link>http://cookbook.foodsnwines.com/752/icelandic-coffee/</link>
	</item>
	<item>
		<title>Frosty Night Punch</title>
		<description><![CDATA[	Frosty Night Punch
Metric/Imperial 
250 ml/8 fioz water
1 tea bag 1 small orange, cut into pieces
4 cloves
Vi teaspoon lemon juice
V2 cinnamon stick
60 ml/2 floz whisky
60 ml/2 floz dry cider
60 ml/2 floz orange juice
25 g/1 oz brown sugar 2 cinnamon sticks, to decorate
Place the water in a large jug. Cook on FULL (100%) until boiling. Place the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/751/frosty-night-punch/</link>
	</item>
	<item>
		<title>Mulled Wine</title>
		<description><![CDATA[	Mulled Wine
Metric/Imperial
750 ml/1 Vi pints red wine
12 cloves
2 small pieces of cinnamon stick
grated rind and juice of 1 lemon
grated rind and juice of 1 orange
2-3 tablespoons brown sugar
Combine the wine, cloves, cinnamon, lemon and orange rinds and juice in a large bowl and cook on FULL (100%) for 5 minutes until nearly boiling. Strain into [...]]]></description>
		<link>http://cookbook.foodsnwines.com/750/mulled-wine/</link>
	</item>
	<item>
		<title>Hot Whisky Egg Nog</title>
		<description><![CDATA[	Hot Whisky Egg Nog
Metric/Imperial
 750 ml/1 VA pints milk 65ml/2V2fl oz whisky 50g/2oz caster sugar 2 eggs, lightly beaten grated nutmeg for sprinkling
Place the milk, whisky and sugar in a large jug-Cook on FULL (100%) for 6 minutes, stirring halfway through cooking.
Beat the eggs into the hot milk mixture. Strain into 4 heatproof or warmed [...]]]></description>
		<link>http://cookbook.foodsnwines.com/749/hot-whisky-egg-nog/</link>
	</item>
	<item>
		<title>Russian Chocolate</title>
		<description><![CDATA[	Russian Chocolate
Metric/Imperial
300ml/y2 pint milk 5 teaspoons drinking chocolate
1 measure brandy
1 tablespoon double cream
grated chocolate, to decorate
Place the milk in a heatproof mug and cook on FULL (100%) for W* minutes. Stir in the drinking chocolate, blending well.
Add  the  brandy,   blending   well.   Cook  on FULL (100%) for [...]]]></description>
		<link>http://cookbook.foodsnwines.com/748/russian-chocolate/</link>
	</item>
	<item>
		<title>Orangeade</title>
		<description><![CDATA[	Orangeade
Metric/Imperial 
4 oranges 1 lemon
900 ml/1 Vi pints cold water 75g/3oz sugar
Thinly pare the rind from the oranges and lemon and place in a bowl with the water. Cook on FULL (100%) for 6 to 7 minutes until very hot. Add the sugar and stir to dissolve. Cover and leave until cold.
Strain the mixture into [...]]]></description>
		<link>http://cookbook.foodsnwines.com/747/orangeade/</link>
	</item>
	<item>
		<title>Rich Hot Chocolate</title>
		<description><![CDATA[	Rich Hot Chocolate
Metric/Imperial
50g/2oz plain chocolate, broken into pieces 5 tablespoons hot water
450 m\/3A pint milk whipped cream for topping
Place the chocolate in a large jug. Cook on FULL (100%) for 3V2 minutes or until the chocolate has melted.
Stir in the water and then the milk, blending well. Cook on MEDIUM (50%) for 2 to 2V2 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/746/rich-hot-chocolate/</link>
	</item>
	<item>
		<title>After Eight Coffee</title>
		<description><![CDATA[	After Eight Coffee
Metric/Imperial
1 tablespoon Creme de Menthe
1 rounded teaspoon demerara sugar
175ml/6fioz cold black coffee
1-2 tablespoons double cream
Place the Creme de Menthe, sugar and coffee in a stemmed, heatproof glass. Cook on FULL (100%) for IV2 to 2 minutes until very hot but not boiling. Stir well to dissolve the sugar completely.
Whip the cream lightly, then [...]]]></description>
		<link>http://cookbook.foodsnwines.com/745/after-eight-coffee/</link>
	</item>
	<item>
		<title>Summer Fruit Punch</title>
		<description><![CDATA[	Summer Fruit Punch
Metric/Imperial
50g/2oz caster sugar
150ml/V4 pint water
60 ml/2 fl oz orange juice
60 ml/2 floz lemon squash
60 ml/2 fl oz pineapple juice
60 ml/2 floz grape juice
300 mllVi pint cold tea
orange and apple slices
mint, to decorate
Place the sugar and water in a jug. Cover and cook on FULL (100%) for 3 minutes. Stir well to dissolve the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/744/summer-fruit-punch/</link>
	</item>
	<item>
		<title>History of food and cooking</title>
		<description><![CDATA[	Historic texts
	The origin of many modern dishes can be traced back to ancient times but there are very few surviving texts, that deal with cooking, written before the year 1000 AD. In many cases where texts exist the recipes and directions they provide are little more than guidelines and assume much knowledge on the part [...]]]></description>
		<link>http://cookbook.foodsnwines.com/743/history-of-food-and-cooking/</link>
	</item>
	<item>
		<title>Aesthetics</title>
		<description><![CDATA[	Food is more than fuel, and eating should be a pleasure, appealing to all the senses. This page considers some basic principles.
	Sight
	The appearance of food can be a major contribution to enjoyment. Arrange the food on the serving with the same care you would use in creating a work of art, balancing colors and forms [...]]]></description>
		<link>http://cookbook.foodsnwines.com/742/aesthetics/</link>
	</item>
	<item>
		<title>Stir-frying</title>
		<description><![CDATA[	Stir-frying involves frying food quickly over very high heat in an oiled pan. While stir-frying, you generally stir continually. A special slope-sided pan called a wok is designed for stir-frying.
	Here are some tips:
	-Make sure all ingredients are prepared before you begin stir-frying.
-Heat the wok on medium-high or high heat at least one minute before adding [...]]]></description>
		<link>http://cookbook.foodsnwines.com/741/stir-frying/</link>
	</item>
	<item>
		<title>Steaming</title>
		<description><![CDATA[	Steaming is the cooking of food by the application of steam. In this cooking process, the food is put into a steamer, which is a cooking utensil that consists of a vessel with a perforated bottom placed over one containing water. As the water boils, steam rises and cooks the food in the upper, or [...]]]></description>
		<link>http://cookbook.foodsnwines.com/740/steaming/</link>
	</item>
	<item>
		<title>Simmering</title>
		<description><![CDATA[	Simmering, or stewing, is a modification of boiling. By this method, food is cooked in liquid at a temperature below the boiling point, or anywhere from 185 to 200 degrees Fahrenheit (85-95 Celsius). Water at the simmering point always moves gently&#8211;never rapidly as it does in boiling. Less heat and consequently less fuel are required [...]]]></description>
		<link>http://cookbook.foodsnwines.com/739/simmering/</link>
	</item>
	<item>
		<title>Smoking</title>
		<description><![CDATA[	Smoking is a slow form of cooking that can pack in more flavour than probably any other form. It involves soaking the ingredient, whether it be fish, meat or some vegetables, in the smoke of an aromatic wood. The question is though, how can you do it at home.
	Building a smoker is not a complicated [...]]]></description>
		<link>http://cookbook.foodsnwines.com/738/smoking/</link>
	</item>
	<item>
		<title>Sauteing</title>
		<description><![CDATA[	Sautéing is browning food first on one side and then on the other in a small quantity of fat or oil. When sautéing, which is a type of frying, the fat is placed in a shallow pan, and when it is sufficiently hot, the food is put into it. When cooking, the fat should not [...]]]></description>
		<link>http://cookbook.foodsnwines.com/737/sauteing/</link>
	</item>
	<item>
		<title>Salting</title>
		<description><![CDATA[	Salting is a technique to preserve food, it was popular before modern refridgeration. To salt a food item is very simple, just pack salt around it and put it in a cool dry place. Depending on how much salt is used the food could last for a few months to a few years, and the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/736/salting/</link>
	</item>
	<item>
		<title>Roasting</title>
		<description><![CDATA[	Roasting is high-heat baking with very little moisture. Roasted foods get drier and browned on the outside, which keeps most of the moisture from being cooked out of the food. Meats and vegetables are good roasted. A typical roasting temperature is 425-450 degrees Fahrenheit.
	You can either roast in an oven or over an open fire. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/735/roasting/</link>
	</item>
	<item>
		<title>Poaching</title>
		<description><![CDATA[	Poaching is a method of cooking that employs a liquid, usually a small amount, that is hot but not actually bubbling. The ideal temperature is between 160F and 180F. The cooking liquid is often water, but broth, stock or juice can also be used.
	Delicate foods such as fish, eggs out of the shell, or fruits [...]]]></description>
		<link>http://cookbook.foodsnwines.com/734/poaching/</link>
	</item>
	<item>
		<title>Pickling</title>
		<description><![CDATA[	Pickling is the preservation of food in acid. It is used to preserve vegetables, fruit, fish, herbs, meat, and even hard-boiled eggs.
	Pickling brine is a moderately strong acid which inhibits the growth of microbes; a high content of salt and/or sugar often enhances this effect. Some foods have a high water content, in which case [...]]]></description>
		<link>http://cookbook.foodsnwines.com/733/pickling/</link>
	</item>
	<item>
		<title>Outdoor cooking</title>
		<description><![CDATA[	Outdoor cooking takes many forms; from basic cooking over a simple camp-fire to gormet meals prepared on equipment that rivals that found in modern kitchens. Wood, charcol, propane gas or piped in natural gas may fuel the cooking devices. This is clearly a type of cooking with many variations.
	Camp Cooking
Backyard Smoking
Backyard Grilling
Backyard Deep-Fry (think deep-fried [...]]]></description>
		<link>http://cookbook.foodsnwines.com/732/outdoor-cooking/</link>
	</item>
	<item>
		<title>Grilling</title>
		<description><![CDATA[	Grilling is an ambiguous term that can mean:
	double-sided frying
	This would be done in a sandwich cooking device, similar to a waffle iron but preferably without the square bumps. The George Foreman Grill works fairly well. The procedure is sometimes also known as toasting, as in the toasted cheese sandwich.
	broiling (British only)
	This is best done in [...]]]></description>
		<link>http://cookbook.foodsnwines.com/731/grilling/</link>
	</item>
	<item>
		<title>Frying</title>
		<description><![CDATA[	Frying is the cooking of food in oil. This takes several forms, from deep-frying, where the food is completly immersed in hot oil, to sautéing where food is cooked in a frying pan where there is only a thin coating of oil. Frying is the fastest way to cook, as it is the most efficient [...]]]></description>
		<link>http://cookbook.foodsnwines.com/730/frying/</link>
	</item>
	<item>
		<title>Dutch Oven cooking</title>
		<description><![CDATA[	A Dutch oven is a heavy, cast-iron or aluminum pot with a tight-fitting lid. Once heated, it retains heat exceptionally well, making Dutch ovens a good choice for slow-cooked stews. Dutch ovens are one of the best ways to cook over an open fire, and can be used to make a wide range of dishes. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/729/dutch-oven-cooking/</link>
	</item>
	<item>
		<title>Deep Fat Fry</title>
		<description><![CDATA[	Deep frying involves fully immersing food in hot oil. It is an extremely fast cooking method, and, despite the use of liquid oil, is best classified as a dry cooking method.
	Deep frying does not actually make the food greasy if it is done properly. What happens is the water in the food repels the oil. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/728/deep-fat-fry/</link>
	</item>
	<item>
		<title>Creaming</title>
		<description><![CDATA[	Creaming combines sugar with butter or margarine. The sugar&#8217;s sharp particles cut into the butter, introducing air bubbles. It is the most important step for cookies and cakes because it allows them to rise.
	Cube the butter before following these steps.
	By Hand
Fill a large bowl to half volume with hot water from the tap. Use a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/727/creaming/</link>
	</item>
	<item>
		<title>Broiling</title>
		<description><![CDATA[	Broiling is the use of radiant heat for cooking, usually called grilling in British English. Typically this is done in an electric oven, using only the upper heating element, with the door partially open. Gas ovens often provide a less-effective lower drawer for broiling.
	Broiling is used to retain the juices of meat while developing flavor. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/726/broiling/</link>
	</item>
	<item>
		<title>Braising</title>
		<description><![CDATA[	Braising is cooking meat in an oven in a closed pan with a small quantity of water. This cooking process might be called a combination of simmering and baking, but when it is properly carried out, the meat is placed on a rack so as to be raised above the water, in which may be [...]]]></description>
		<link>http://cookbook.foodsnwines.com/725/braising/</link>
	</item>
	<item>
		<title>Boiling</title>
		<description><![CDATA[	Boiling, as it applies to cooking, means cooking foods in boiling water. In most populated parts of the world, plain water boils at temperatures from about 200°F to 212°F. This varies with the atmospheric pressure, which in turn varies with both altitude and weather. When the atmospheric pressure on the surface of the water is [...]]]></description>
		<link>http://cookbook.foodsnwines.com/724/boiling/</link>
	</item>
	<item>
		<title>Blanching</title>
		<description><![CDATA[	Blanching is a cooking technique involving boiling food (usually vegetables and fruits) in water for a very short time. Blanching is often followed by plunging the food into cold water to stop the cooking process. Though the word means to make something white or pale, blanching certain vegetables like broccoli will make their colors more [...]]]></description>
		<link>http://cookbook.foodsnwines.com/723/blanching/</link>
	</item>
	<item>
		<title>Baking</title>
		<description><![CDATA[	Baking is cooking food in an oven with dry heat applied evenly throughout the oven. Breads, pastries, desserts, and meat are often baked.
	The dry heat of baking causes the outside of the food to brown or char, giving it an attractive appearance and taste, as well as sealing in the food&#8217;s moisture. The browning is [...]]]></description>
		<link>http://cookbook.foodsnwines.com/722/baking/</link>
	</item>
	<item>
		<title>Pots and Pans</title>
		<description><![CDATA[	Pots and pans hold food, generally for cooking on a range. Sometimes pots and pans are used in an oven or microwave.
	Dark gummy burned-on oil can be removed with acetone, widely available from hardware stores and in diluted form as nail polish remover.
	Common materials
stainless steel 
Stainless steel is good enough for most uses, although it [...]]]></description>
		<link>http://cookbook.foodsnwines.com/721/pots-and-pans/</link>
	</item>
	<item>
		<title>Zester : Kitchen Tools</title>
		<description><![CDATA[	A zester is a tool for making zest. A common design would be a foot-shaped blade sticking out of a handle, sharp along the toe edge, and with little holes in the toe area. This a scraped over the peel (rind) of a citrus fruit to create the zest.

]]></description>
		<link>http://cookbook.foodsnwines.com/720/zester-kitchen-tools/</link>
	</item>
	<item>
		<title>Whisk : Kitchen Tools</title>
		<description><![CDATA[	A whisk is a cooking utensil used in food preparation to smoothly blend ingredients or whip in air to a mixture. Most wisks consist of a long narow handle with a series of wire loops joined at the end. The wires are usually metal, but some are coated with silicone or have plastic wires for [...]]]></description>
		<link>http://cookbook.foodsnwines.com/719/whisk-kitchen-tools/</link>
	</item>
	<item>
		<title>Baster : Kitchen Tools</title>
		<description><![CDATA[	A tube attached to a rubber bulb used to suck up and squirt cooking liquid from a pan onto roasting meat or poultry, thus moistening it. Often called a Turkey Baster.

]]></description>
		<link>http://cookbook.foodsnwines.com/718/baster-kitchen-tools/</link>
	</item>
	<item>
		<title>Tongs : Kitchen Tools</title>
		<description><![CDATA[	Tongs are used to easily grasp and transfer food.
	They consist of two jaws attached to a long handle that are forced apart by a spring. Their length serves to insulate the user from hot food and/or kitchen appliances. Tongs are usually made from pressed steel sheet, but they are sometimes made from steel wire too.

]]></description>
		<link>http://cookbook.foodsnwines.com/717/tongs-kitchen-tools/</link>
	</item>
	<item>
		<title>Sieve : Kitchen Tools</title>
		<description><![CDATA[	A sieve (also known as a strainer) is a kitchen utensil used to separate liquids or fine dry foods (like flour) from larger particles. It can also be used to break up lumps in dry ingredients (like cocoa powder) or to purée cooked foods by passing them through the sieve. Modern sieves are usually made [...]]]></description>
		<link>http://cookbook.foodsnwines.com/716/sieve-kitchen-tools/</link>
	</item>
	<item>
		<title>Knife Sharpener : Kitchen Tools</title>
		<description><![CDATA[	There are various kinds of knife sharpeners available for maintaining the sharpness of knives.
	A sharpening stone or oil stone is also known simply as a stone, and is a tool for maintaining the sharpness of knives. It consists of a carborundum stone, a block of ceramic, or a metal plate with embedded diamond dust. Many [...]]]></description>
		<link>http://cookbook.foodsnwines.com/715/knife-sharpener-kitchen-tools/</link>
	</item>
	<item>
		<title>Slotted Spoon : Kitchen Tools</title>
		<description><![CDATA[	A large long-handled kitchen spoon with openings in the bowl of the spoon. The spoon is usually used to remove food such as vegetables from cooking liquid because it will hold the food while allowing the excess water to run through it.

]]></description>
		<link>http://cookbook.foodsnwines.com/714/slotted-spoon-kitchen-tools/</link>
	</item>
	<item>
		<title>Wooden Spoon : Kitchen Tools</title>
		<description><![CDATA[	A wooden spoon is a long handled kitchen spoon made from wood usually used for stirring.
	Supposedly, sanitation of wooden spoon can be problematic, because bacteria get into the pores of the wood. However, in practice, this is not a major difficulty if the spoon is used only to stir boiling mixtures, and is washed and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/713/wooden-spoon-kitchen-tools/</link>
	</item>
	<item>
		<title>Spatula : Kitchen Tools</title>
		<description><![CDATA[	A spatula is a hand-held tool that is used for lifting, flipping, or spreading. Spatulas have a handle that is long enough to keep the holder&#8217;s hand away from what is being lifted or spread; for example, the spatula may keep the holder&#8217;s hand away from any heat.
	The blade of the spatula is wide and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/712/spatula-kitchen-tools/</link>
	</item>
	<item>
		<title>Sieve : Kitchen Tools</title>
		<description><![CDATA[	A sieve (also known as a strainer) is a kitchen utensil used to separate liquids or fine dry foods (like flour) from larger particles. It can also be used to break up lumps in dry ingredients (like cocoa powder) or to purée cooked foods by passing them through the sieve. Modern sieves are usually made [...]]]></description>
		<link>http://cookbook.foodsnwines.com/711/sieve-kitchen-tools/</link>
	</item>
	<item>
		<title>Tongs : Kitchen Tools</title>
		<description><![CDATA[	Tongs are used to easily grasp and transfer food.
	They consist of two jaws attached to a long handle that are forced apart by a spring. Their length serves to insulate the user from hot food and/or kitchen appliances. Tongs are usually made from pressed steel sheet, but they are sometimes made from steel wire too.

]]></description>
		<link>http://cookbook.foodsnwines.com/710/tongs-kitchen-tools/</link>
	</item>
	<item>
		<title>Knife Sharpener : Kitchen Tools</title>
		<description><![CDATA[	There are various kinds of knife sharpeners available for maintaining the sharpness of knives.
	A sharpening stone or oil stone is also known simply as a stone, and is a tool for maintaining the sharpness of knives. It consists of a carborundum stone, a block of ceramic, or a metal plate with embedded diamond dust. Many [...]]]></description>
		<link>http://cookbook.foodsnwines.com/709/knife-sharpener-kitchen-tools/</link>
	</item>
	<item>
		<title>Salad Spinner : Kitchen Tools</title>
		<description><![CDATA[	A tool used for removing excess water from salad greens. The greens are placed in a large strainer, which fits inside a slightly larger bowl. A lid, which contains a spinning mechanism, is placed on top. The spinning mechanism causes the inside strainer to spin rapidly and usually works by repeatedly pulling a cord or [...]]]></description>
		<link>http://cookbook.foodsnwines.com/708/salad-spinner-kitchen-tools/</link>
	</item>
	<item>
		<title>Potato-ricer : Kitchen Tools</title>
		<description><![CDATA[	Imagine a very big garlic press. That&#8217;s what a potato ricer is like. It is used in the preparation of mashed potato. After the potatoes have been slightly overcooked and chopped up, pass them through the potato-ricer to reduce them to a smooth puree. Then mix in butter, milk, cream etc, according to your preferences.

]]></description>
		<link>http://cookbook.foodsnwines.com/707/potato-ricer-kitchen-tools/</link>
	</item>
	<item>
		<title>Potato Masher : Kitchen Tools</title>
		<description><![CDATA[	A potato masher is a food preparation utensil used to crush cooked food. Its name comes from its most common use: crushing cooked potatoes for mashed potatoes.
	The potato masher consists of a handle connected to a mashing head. The handle can either be upright or sideways. There are two types of heads. The first is [...]]]></description>
		<link>http://cookbook.foodsnwines.com/706/potato-masher-kitchen-tools/</link>
	</item>
	<item>
		<title>Pizza Cutter : Kitchen Tools</title>
		<description><![CDATA[	A kitchen instrument with a circular rolling blade that is used for cutting flat foods such as pizzas into slices. Also called a Pizza Wheel.
	Warning
	Long-term use of pizza cutters may cause nerve injuries in the wrist or palm.

]]></description>
		<link>http://cookbook.foodsnwines.com/705/pizza-cutter-kitchen-tools/</link>
	</item>
	<item>
		<title>Peeler : Kitchen Tools</title>
		<description><![CDATA[	A peeler (sometimes potato peeler or vegetable peeler) is a kitchen utensil used to remove vegetable peels, particularly from potatoes. Often it will have a semi-sharp point that can be used to gouge out bad spots; the pictured model lacks this feature.

]]></description>
		<link>http://cookbook.foodsnwines.com/704/peeler-kitchen-tools/</link>
	</item>
	<item>
		<title>Pastry Cutter : Kitchen Tools</title>
		<description><![CDATA[	A pastry cutter is a device used to cut solid fat (such as butter, margarine, lard, or shortening) into flour, creating a crumb-like mixture to which a liquid (typically water or milk) is added to form a dough. A pastry cutter will typically have four or five blades or stiff wires running parallel, which curve [...]]]></description>
		<link>http://cookbook.foodsnwines.com/703/pastry-cutter-kitchen-tools/</link>
	</item>
	<item>
		<title>Pasta Fork : Kitchen Tools</title>
		<description><![CDATA[	A spoon-shaped instument with prongs for lifting long-stranded cooked pastas, such as spaghetti.

]]></description>
		<link>http://cookbook.foodsnwines.com/702/pasta-fork-kitchen-tools/</link>
	</item>
	<item>
		<title>Knife Sharpener : Kitchen Tools</title>
		<description><![CDATA[	There are various kinds of knife sharpeners available for maintaining the sharpness of knives.
	A sharpening stone or oil stone is also known simply as a stone, and is a tool for maintaining the sharpness of knives. It consists of a carborundum stone, a block of ceramic, or a metal plate with embedded diamond dust. Many [...]]]></description>
		<link>http://cookbook.foodsnwines.com/701/knife-sharpener-kitchen-tools/</link>
	</item>
	<item>
		<title>Mortar and Pestle : Kitchen Tools</title>
		<description><![CDATA[	A mortar and pestle is a pair of tools used with each other to grind and mix substances, such as nuts, herbs, and spices.
	The mortar is a bowl-like vessel used to contain the substance to be ground. Mortars have smooth, rounded bottoms and wide mouths. The pestle is the pounding and grinding instrument. The mortar [...]]]></description>
		<link>http://cookbook.foodsnwines.com/700/mortar-and-pestle-kitchen-tools/</link>
	</item>
	<item>
		<title>Grater : Kitchen Tools</title>
		<description><![CDATA[	A grater is a kitchen utensil that is usually made from metal (and sometimes ceramic or even wood), with sharp perforations or protrusions used to shred food. Graters come in various sizes: from those with larger perforations which are often used to shred cheese and vegetables, to the very fine graters and micro planes that [...]]]></description>
		<link>http://cookbook.foodsnwines.com/699/grater-kitchen-tools/</link>
	</item>
	<item>
		<title>Melon Baller : Kitchen Tools</title>
		<description><![CDATA[	A spoon-like tool with a small, deep bowl used to shape melons in balls.

]]></description>
		<link>http://cookbook.foodsnwines.com/698/melon-baller-kitchen-tools/</link>
	</item>
	<item>
		<title>Measuring Cup : Kitchen Tools</title>
		<description><![CDATA[	A handled cup used for measuring ingredients. Measuring cups usually come in sets of 1 cup, 1/2 cup, 1/4 cup and 1/8 cup.
	Those designed ingredients usually contain the measured amount when full, and can be stricken with a straightedge to get the measured amount.
	Cups designed for liquids often contain markings for various levels along the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/697/measuring-cup-kitchen-tools/</link>
	</item>
	<item>
		<title>Mandoline : Kitchen Tools</title>
		<description><![CDATA[	A mandoline is a device for making even slices. It is composed of a fixed, horizontal, blade mounted slightly above a platform. Food is slid across the platform, and a slice is removed from the bottom. Higher-quality mandolines have adjustable cutting thickneses, and/or interchangable blades for julienne or waffle cut. Mandolines (or their close cousins, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/696/mandoline-kitchen-tools/</link>
	</item>
	<item>
		<title>Ladle : Kitchen Tools</title>
		<description><![CDATA[	A large spoon-shaped utensil with a long handle used for transferring soups, stews and other liquid or semi-liquid foods from one container to another, as from a cooking pot to a bowl.
Module

]]></description>
		<link>http://cookbook.foodsnwines.com/695/ladle-kitchen-tools/</link>
	</item>
	<item>
		<title>Grater : Kitchen Tools</title>
		<description><![CDATA[	A grater is a kitchen utensil that is usually made from metal (and sometimes ceramic or even wood), with sharp perforations or protrusions used to shred food. Graters come in various sizes: from those with larger perforations which are often used to shred cheese and vegetables, to the very fine graters and micro planes that [...]]]></description>
		<link>http://cookbook.foodsnwines.com/694/grater-kitchen-tools/</link>
	</item>
	<item>
		<title>Garlic Press : Kitchen Tools</title>
		<description><![CDATA[	A garlic press is a small kitchen tool designed to simplify the process of crushing a clove of garlic. It is a hinged device. The garlic clove is put into a containing section and when the arms of the press are closed, the clove is crushed and the pulp is forced out through a grating.
	It [...]]]></description>
		<link>http://cookbook.foodsnwines.com/693/garlic-press-kitchen-tools/</link>
	</item>
	<item>
		<title>Funnel : Kitchen Tools</title>
		<description><![CDATA[	A funnel is a conical utensil with a wide opening at one end that tapers down to a narrow (almost cylindrical) tube at the other. It is generally used to transfer ingredients from larger to smaller containers.

]]></description>
		<link>http://cookbook.foodsnwines.com/692/funnel-kitchen-tools/</link>
	</item>
	<item>
		<title>Egg Slicer : Kitchen Tools</title>
		<description><![CDATA[	An egg slicer is a food preparation utensil used to slice peeled, hard-boiled eggs quickly and evenly. It consists of a slotted dish for holding the egg and a hinged plate of wires or blades that can be closed to slice.
	Though primarily used for eggs, an egg slicer can also be used to uniformly slice [...]]]></description>
		<link>http://cookbook.foodsnwines.com/691/egg-slicer-kitchen-tools/</link>
	</item>
	<item>
		<title>Egg Separator : Kitchen Tools</title>
		<description><![CDATA[	An egg separator is a tool used to separate the yolk of an egg from the egg white.
	Those not wishing to purchase a device to seperate their eggs for them can simply crack the egg into their hand (fingers a very tiny distance apart) and allow the egg white to slide through their fingers while [...]]]></description>
		<link>http://cookbook.foodsnwines.com/690/egg-separator-kitchen-tools/</link>
	</item>
	<item>
		<title>Cutting Board : Kitchen Tools</title>
		<description><![CDATA[	A cutting board (also known as a chopping board) is a kitchen utensil used as a surface on which to cut or slice things. Cutting boards are often made of wood or plastic.
	Sanitation with cutting boards can be difficult, because bacteria get into the grooves produced by cutting. For this reason, it is often advised [...]]]></description>
		<link>http://cookbook.foodsnwines.com/689/cutting-board-kitchen-tools/</link>
	</item>
	<item>
		<title>Colander : Kitchen Tools</title>
		<description><![CDATA[	A large perforated bowl used to drain foods.

]]></description>
		<link>http://cookbook.foodsnwines.com/688/colander-kitchen-tools/</link>
	</item>
	<item>
		<title>Cutting Board : Kitchen Tools</title>
		<description><![CDATA[	A cutting board (also known as a chopping board) is a kitchen utensil used as a surface on which to cut or slice things. Cutting boards are often made of wood or plastic.
	Sanitation with cutting boards can be difficult, because bacteria get into the grooves produced by cutting. For this reason, it is often advised [...]]]></description>
		<link>http://cookbook.foodsnwines.com/687/cutting-board-kitchen-tools/</link>
	</item>
	<item>
		<title>Cheese Plane : Kitchen Tools</title>
		<description><![CDATA[	A tool used to slice cheese. It consists of a handle attached to flat metal plane with a blade cut into it.

]]></description>
		<link>http://cookbook.foodsnwines.com/686/cheese-plane-kitchen-tools/</link>
	</item>
	<item>
		<title>Cheese Knife : Kitchen Tools</title>
		<description><![CDATA[	Cheese knives come in a wide variety of shapes and sizes, including very small knives for cutting individual pieces, specialty knives with etching or openings in the blade to allow the knife to pass through the cheese more easily, and large two-handled knives.

]]></description>
		<link>http://cookbook.foodsnwines.com/685/cheese-knife-kitchen-tools/</link>
	</item>
	<item>
		<title>Can Opener : Kitchen Tools</title>
		<description><![CDATA[	A can opener (also known as a tin opener) is a device used to open steel (not tin) cans.
	Simple can openers, like those found in pocket knives, are operated by walking the device around the edge of the can while digging into the lid. The lid will have very jagged edges after removal.
	Most can openers [...]]]></description>
		<link>http://cookbook.foodsnwines.com/684/can-opener-kitchen-tools/</link>
	</item>
	<item>
		<title>Baster : Kitchen Tools</title>
		<description><![CDATA[	A tube attached to a rubber bulb used to suck up and squirt cooking liquid from a pan onto roasting meat or poultry, thus moistening it. Often called a Turkey Baster.

]]></description>
		<link>http://cookbook.foodsnwines.com/683/baster-kitchen-tools/</link>
	</item>
	<item>
		<title>Blender : Appliances</title>
		<description><![CDATA[	A blender is a kitchen appliance used to blend ingredients or purée food. The term typically refers to a stationary, upright electrical device, which is to be distinguished from a hand-powered or electric mixer that may be used for similar purposes.
	A typical blender will be built around a vessel for the ingredients to be blended. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/682/blender-appliances/</link>
	</item>
	<item>
		<title>Waffle Iron : Appliances</title>
		<description><![CDATA[	A waffle maker (also known as a waffle iron) is a type of kitchen appliance used to make waffles. It usually consists of two hinged metal plates, moulded to create the square indentations found on waffles. The batter is poured between the plates, and heated to make the waffle. Commonly these come equipped with an [...]]]></description>
		<link>http://cookbook.foodsnwines.com/681/waffle-iron-appliances/</link>
	</item>
	<item>
		<title>Toaster : Appliances</title>
		<description><![CDATA[	A toaster is a kitchen appliance for toasting food such as sliced bread, crumpets, and bagels. Toasted bread is called toast. A typical toaster uses heat radiated from hot electric elements to heat a piece of bread. The toasting process consists of reducing the bread&#8217;s water content, raising its temperature, and slightly charring and caramelizing [...]]]></description>
		<link>http://cookbook.foodsnwines.com/680/toaster-appliances/</link>
	</item>
	<item>
		<title>Rice Cooker : Appliances</title>
		<description><![CDATA[	A rice cooker or rice steamer is a kitchen appliance used to automate and simplify the process of cooking rice. Traditionally, rice is cooked by measuring a specific amount of rice and water and applying heat for a specific amount of time. The process is deceptively simple. Rice cookers provide a simple alternative. Although rice [...]]]></description>
		<link>http://cookbook.foodsnwines.com/679/rice-cooker-appliances/</link>
	</item>
	<item>
		<title>Proofer : Appliances</title>
		<description><![CDATA[	A proofer is commonly used in bakeries to make bread rise before baking it.

]]></description>
		<link>http://cookbook.foodsnwines.com/678/proofer-appliances/</link>
	</item>
	<item>
		<title>Pasta Machine : Appliances</title>
		<description><![CDATA[	A pasta machine is a kitchen appliance for making fresh laminated pasta in the home (such as ravioli, lasagne, fettuccine, and tagliatelle).
	The machine is used to roll pasta dough into a progressively thinner sheet with each pass through the machine. When the desired thickness is reached, the sheet can be used as it is to [...]]]></description>
		<link>http://cookbook.foodsnwines.com/677/pasta-machine-appliances/</link>
	</item>
	<item>
		<title>Oven : Appliances</title>
		<description><![CDATA[	An oven is a closed compartment for baking and broiling. Usually a cooktop is attached to the top.
	Gas
	Some ovens are heated by burning gas. Gas creates a moist humid environment inside the oven. While this reduces the need to cover foods to prevent drying, it also prevents drying when drying is desired. Gas ovens generally [...]]]></description>
		<link>http://cookbook.foodsnwines.com/676/oven-appliances/</link>
	</item>
	<item>
		<title>Oven : Appliances</title>
		<description><![CDATA[	An oven is a closed compartment for baking and broiling. Usually a cooktop is attached to the top.
	Gas
	Some ovens are heated by burning gas. Gas creates a moist humid environment inside the oven. While this reduces the need to cover foods to prevent drying, it also prevents drying when drying is desired. Gas ovens generally [...]]]></description>
		<link>http://cookbook.foodsnwines.com/675/oven-appliances/</link>
	</item>
	<item>
		<title>Mixer : Appliances</title>
		<description><![CDATA[	A mixer is a kitchen appliance for mixing, beating, kneading, and whipping.
	Usually, a mixer is used with whisk-like beater attachments. These are usually removable from an electric mixer, but permanately attached to a hand-cranked mixer. For this reason hand mixers are sometimes simply called beaters.
	A typical mixer is electric and has two removable beaters that [...]]]></description>
		<link>http://cookbook.foodsnwines.com/674/mixer-appliances/</link>
	</item>
	<item>
		<title>Microwave Oven : Appliances</title>
		<description><![CDATA[	A good microwave will run you about $60, if you look for the right kind. More expensive ovens will give you some additional cooking options, such as sensor cooking, which allows you to easily cook something based on a particular kind of food and how much you have to cook. Still other ovens are called [...]]]></description>
		<link>http://cookbook.foodsnwines.com/673/microwave-oven-appliances/</link>
	</item>
	<item>
		<title>Food Processor : Appliances</title>
		<description><![CDATA[	A food processor is a kitchen appliance used to facilitate various repetitive tasks in the process of preparation of food. In modern times, it is usually equipped with an electric motor, although there are manual versions.
	Typically, a food processor will have a vessel (called a bowl), with a removable lid to contain ingredients during processing [...]]]></description>
		<link>http://cookbook.foodsnwines.com/672/food-processor-appliances/</link>
	</item>
	<item>
		<title>Cooktop : Appliances</title>
		<description><![CDATA[	A cooktop, also known as a range or stovetop, is an appliance used for heating pots and pans. Most cooktops are attached to the top of an oven.
	Cooktops vary in their methods of heat generation, with some models providing multiple options. The various methods include:
	Gas
	Gas is traditional and well-loved by many expert cooks. Gas responds [...]]]></description>
		<link>http://cookbook.foodsnwines.com/671/cooktop-appliances/</link>
	</item>
	<item>
		<title>Blender : Appliances</title>
		<description><![CDATA[	A blender is a kitchen appliance used to blend ingredients or purée food. The term typically refers to a stationary, upright electrical device, which is to be distinguished from a hand-powered or electric mixer that may be used for similar purposes.
	A typical blender will be built around a vessel for the ingredients to be blended. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/670/blender-appliances/</link>
	</item>
	<item>
		<title>Beater : Appliances</title>
		<description><![CDATA[	A beater is the normal mixer attachment, typically somewhat whisk-like in shape. Beaters are used with foods that do not require great force to mix. Example usages:
making whipped cream from cream
whipping eggs to make a meringue
mixing thin cake batter
	Beaters are not suitable for mixing thick cookie dough, pizza dough, or bread dough. The beaters might [...]]]></description>
		<link>http://cookbook.foodsnwines.com/669/beater-appliances/</link>
	</item>
	<item>
		<title>Chopstick : Utensil</title>
		<description><![CDATA[	Chopsticks are a pair of small even-length tapered sticks that are used to grasp food and convey it to the mouth. Chopsticks are commonly made of wood, bamboo, metal, bone, ivory, and in modern times, plastic as well.

]]></description>
		<link>http://cookbook.foodsnwines.com/668/chopstick-utensil/</link>
	</item>
	<item>
		<title>Teaspoon : Utensil</title>
		<description><![CDATA[	A teaspoon is a unit of volume measure equal to 1/3 tablespoon. It is approximately equal to 5 mL. There are 16 teaspoons in 1/3 cup, and there are 6 teaspoons in 1 fluid ounce.
	&#8220;Teaspoon&#8221; may be abbreviated as t (note: lowercase letter t) or tsp.
	A small spoon, as might be used for eating yogurt [...]]]></description>
		<link>http://cookbook.foodsnwines.com/667/teaspoon-utensil/</link>
	</item>
	<item>
		<title>Tablespoon : Utensil</title>
		<description><![CDATA[	A tablespoon is a unit of measure equal to 1/16 cup, 3 teaspoons, or 1/2 fluid ounce. It is approximately equal to 15 mL.
	&#8220;Tablespoon&#8221; may be appreviated as T (note: uppercase letter) or tbs.
	A typical large dinner spoon, as one might use for a normal bowl of soup or cereal, is about 1 tablespoon in [...]]]></description>
		<link>http://cookbook.foodsnwines.com/666/tablespoon-utensil/</link>
	</item>
	<item>
		<title>Soup Spoon : Utensil</title>
		<description><![CDATA[	A soup spoon has a rounded bowl, and is specifically designed for eating soup.

]]></description>
		<link>http://cookbook.foodsnwines.com/665/soup-spoon-utensil/</link>
	</item>
	<item>
		<title>Slotted Spoon : Utensil</title>
		<description><![CDATA[	A large long-handled kitchen spoon with openings in the bowl of the spoon. The spoon is usually used to remove food such as vegetables from cooking liquid because it will hold the food while allowing the excess water to run through it.

]]></description>
		<link>http://cookbook.foodsnwines.com/664/slotted-spoon-utensil/</link>
	</item>
	<item>
		<title>Ladle : Utensil</title>
		<description><![CDATA[	A large spoon-shaped utensil with a long handle used for transferring soups, stews and other liquid or semi-liquid foods from one container to another, as from a cooking pot to a bowl.
Module

]]></description>
		<link>http://cookbook.foodsnwines.com/663/ladle-utensil/</link>
	</item>
	<item>
		<title>Dessert Spoon : Utensil</title>
		<description><![CDATA[	A dessert spoon is a general purpose spoon, and a (very seldom used) unit of measure equal to 10 mL (2 teaspoons).

]]></description>
		<link>http://cookbook.foodsnwines.com/662/dessert-spoon-utensil/</link>
	</item>
	<item>
		<title>Paring Knife : Utensil</title>
		<description><![CDATA[	A paring knife is a any small general purpose knife used mainly for shaping and trimming food. It is important that any knives are kept sharp, as blunt knives require more force to use, actually increasing the likelihood of injury (cuts from a sharp knife heal more quickly than those from a blunt one). A [...]]]></description>
		<link>http://cookbook.foodsnwines.com/661/paring-knife-utensil/</link>
	</item>
	<item>
		<title>Chef&#8217;s Knife : Utensil</title>
		<description><![CDATA[	Chef&#8217;s knife is a loose term for any very large general purpose knife used mainly for chopping and slicing food (Sabatier and Kiwi are some of the available brands). It is important that any knives are kept sharp, as blunt knives require more force to use, actually increasing the likelihood of injury (cuts from a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/660/chefs-knife-utensil/</link>
	</item>
	<item>
		<title>Dull Knife : Utensil</title>
		<description><![CDATA[	A dull knife or butter knife is used for cutting soft foods, spreading, and prying.

]]></description>
		<link>http://cookbook.foodsnwines.com/659/dull-knife-utensil/</link>
	</item>
	<item>
		<title>Bread Knife : Utensil</title>
		<description><![CDATA[	A knife with a serrated edge used for cutting bread.

]]></description>
		<link>http://cookbook.foodsnwines.com/658/bread-knife-utensil/</link>
	</item>
	<item>
		<title>Utensil</title>
		<description><![CDATA[	Knives (cutlery)
bread knife
butter knife (dull knife)
carving knife
chef&#8217;s knife
meat cleaver
paring knife
steak knife (sharp knife)
	Spoons
dessert spoon
grapefruit spoon
gravy ladle
ladle
skimmer
slotted spoon
soup spoon
table spoon
tea spoon
	Others
chopstick
fork
Module

]]></description>
		<link>http://cookbook.foodsnwines.com/657/utensil/</link>
	</item>
	<item>
		<title>Springform Pan : Bakeware</title>
		<description><![CDATA[	A cake pan with sides that detach from the bottom when they are unlatched, making the cake easy to remove. It is often used to cook cheesecakes.

]]></description>
		<link>http://cookbook.foodsnwines.com/656/springform-pan-bakeware/</link>
	</item>
	<item>
		<title>Sifter : Bakeware</title>
		<description><![CDATA[	A sifter is a device used to simultaneously sieve and aerate flour and other dry ingredients used in baking. It should be noted that a simple sieve can be employed for the same task, with no ill effects.

]]></description>
		<link>http://cookbook.foodsnwines.com/655/sifter-bakeware/</link>
	</item>
	<item>
		<title>Rolling Pin : Bakeware</title>
		<description><![CDATA[	A long cylinder-shaped tool often with handles on either end used to roll out dough. Rolling Pins can be made from wood, plastic, ceramic or marble.
	In choosing a rolling pin, consider that:
Handle connections may be impossible to properly clean.
When refrigerated before use, ceramic and marble rolling pins help keep cold cookie dough from sticking.
Ceramic and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/654/rolling-pin-bakeware/</link>
	</item>
	<item>
		<title>Pastry Blender : Bakeware</title>
		<description><![CDATA[	A pastry blender is a device used to cut a fat, such as butter, evenly into a dry, usually flour-based, mixture. The purpose of a pastry blender is to distribute the fat into the mixture without combining them. When a dough made with this technique is rolled flat, these small pieces of fat are extended [...]]]></description>
		<link>http://cookbook.foodsnwines.com/653/pastry-blender-bakeware/</link>
	</item>
	<item>
		<title>Muffin Pan : Bakeware</title>
		<description><![CDATA[	A muffin pan is similar to a cupcake pan, but with larger holes. It is a tray intended for oven use, with shallow cup-like depressions (holes) about 4 inches (10 cm) in diameter and 1.5 inches deep.

]]></description>
		<link>http://cookbook.foodsnwines.com/652/muffin-pan-bakeware/</link>
	</item>
	<item>
		<title>Mixing Bowl : Bakeware</title>
		<description><![CDATA[	A mixing bowl is a deep bowl that is particularly well suited for mixing ingredients together in.
]]></description>
		<link>http://cookbook.foodsnwines.com/651/mixing-bowl-bakeware/</link>
	</item>
	<item>
		<title>Cupcake Pan : Bakeware</title>
		<description><![CDATA[	A cupcake pan is similar to a muffin pan, but with smaller holes. It is a tray intended for oven use, with shallow cup-like depressions (holes) about 2.5 inches in diameter and 1.5 inches deep.

]]></description>
		<link>http://cookbook.foodsnwines.com/650/cupcake-pan-bakeware/</link>
	</item>
	<item>
		<title>Cooling rack : Bakeware</title>
		<description><![CDATA[	A cooling rack (also known simply as a wire rack) is used to allow air to circulate freely to cool baked goods, and to prevent them getting soggy from condensation.
	An alternative is often to flip the baked goods upside down and leave them in the original hot pan.
Module

]]></description>
		<link>http://cookbook.foodsnwines.com/649/cooling-rack-bakeware/</link>
	</item>
	<item>
		<title>Cookie Sheet : Bakeware</title>
		<description><![CDATA[	A cookie sheet, sometimes called an oven tray or baking sheet, is used to hold uncooked food items (typically cookies or bread) while baking within an oven. If it has sides, they are very low. Unlike a typical pizza pan, an oven tray is rectangular and usually does not have any holes. Good oven trays [...]]]></description>
		<link>http://cookbook.foodsnwines.com/648/cookie-sheet-bakeware/</link>
	</item>
	<item>
		<title>Cookie Cutter : Bakeware</title>
		<description><![CDATA[	A cookie cutter is a tool used to stamp out cookie dough in a particular shape. They are usually made from metal or plastic and come in a wide variety of shapes and sizes.

]]></description>
		<link>http://cookbook.foodsnwines.com/647/cookie-cutter-bakeware/</link>
	</item>
	<item>
		<title>Bundt Cake Pan : Bakeware</title>
		<description><![CDATA[	A bundt cake pan gives a tall round cake with a hole in the middle. Without the hole, the outside of the cake would burn before the inside of the cake cooks.

]]></description>
		<link>http://cookbook.foodsnwines.com/646/bundt-cake-pan-bakeware/</link>
	</item>
	<item>
		<title>Bain-Marie : Bakeware</title>
		<description><![CDATA[	A bain-marie is a double-walled oven pot with water inbetween the walls. This contstruction limits the maximum temperature to the boiling point of water, which is generally about 200°F to 212°F. Two suitably sized oven-proof pots can function as a bain-marie, provided that the inner pot can be kept from touching the outer pot (except [...]]]></description>
		<link>http://cookbook.foodsnwines.com/645/bain-marie-bakeware/</link>
	</item>
	<item>
		<title>Bakeware</title>
		<description><![CDATA[	These items of bakeware are used for baking.
	bain-marie
bundt cake pan
cookie cutter
cookie sheet (also: sheet pan, baking sheet, baking tray, oven tray)
cooling rack (also: wire rack)
cupcake pan
mixing bowl
muffin pan
pastry board
pastry blender
pizza pan
rolling pin
sifter
springform pan

]]></description>
		<link>http://cookbook.foodsnwines.com/644/bakeware/</link>
	</item>
	<item>
		<title>Vitamins</title>
		<description><![CDATA[	Vitamins are essential nutrients that must either be ingested or synthesised to maintain health. There are two main varieties: water-soluble and fat-soluble. Because some vitamins are only soluble in fat, a totally fat-free diet can be unhealthy.
Vitamin A (also known as retinol) is a fat-soluble vitamin found in dairy products and in liver. Excessive vitamin [...]]]></description>
		<link>http://cookbook.foodsnwines.com/643/vitamins/</link>
	</item>
	<item>
		<title>Organic</title>
		<description><![CDATA[	Organic food has both a popular meaning, and in some countries, a legal definition. In everyday conversation, it usually refers to all &#8220;naturally produced&#8221; foods, or the product of organic farming. As a legal and marketing term, it means certified organic. The distinction is important, as the two definitions can represent quite different products.
	Types of [...]]]></description>
		<link>http://cookbook.foodsnwines.com/642/organic/</link>
	</item>
	<item>
		<title>Fiber</title>
		<description><![CDATA[	Fibers are long chains of carbohydrates that are undigestable to the human digestive tract. Fiber is important, as it bulks up the stools and allows them to retain moisture better, resulting in easier defecation.
	Some foods that have large amounts of fiber include oranges, apples, bananas, broccoli, and carrots.

]]></description>
		<link>http://cookbook.foodsnwines.com/641/fiber/</link>
	</item>
	<item>
		<title>Carbohydrates</title>
		<description><![CDATA[	carbohydrates, also known as carbs, usually means starches (complex carbohydrates) but can also refer to sugars.
	Strictly speaking, carbohydrates are not necessary for human nutrition because proteins can be converted to carbohydrates - the traditional diet of some peoples consists of nearly zero percent carbohydrate, and they are perfectly healthy. However, carbohydrates require (relatively) less water [...]]]></description>
		<link>http://cookbook.foodsnwines.com/640/carbohydrates/</link>
	</item>
	<item>
		<title>Calorie</title>
		<description><![CDATA[	A Calorie (sometimes calorie, C, kcal, or kCal) is a unit of energy. It is equal to 4185.5 joules (J) or 3.968 Btu.
	High-calorie foods provide the energy needed for growth and activity. You can increase the calorie content of your food by adding oil and fat. A tasty way to do this is by frying [...]]]></description>
		<link>http://cookbook.foodsnwines.com/639/calorie/</link>
	</item>
	<item>
		<title>Antioxidants</title>
		<description><![CDATA[	Cookbook Antioxidants are compounds that prevent or slow a chemical change called oxidation. A commonly recognized oxidation reaction is the rusting of iron, in which iron reacts with oxygen to form iron (ferrous) oxide. Heat is often released in the process of oxidation, and this is the main chemical change that occurs when a substance [...]]]></description>
		<link>http://cookbook.foodsnwines.com/638/antioxidants/</link>
	</item>
	<item>
		<title>Sugar</title>
		<description><![CDATA[	Sugar is a sweetener. There is detailed information about the chemistry and history of sugar in the Wikipedia article on sugar.
	white sugar
cane sugar
caster sugar
baking sugar
bar sugar
superfine sugar
castor sugar (AUS/NZ)
caster sugar (UK)
confectioners&#8217; sugar
fructose (fruit sugar)
granulated sugar
icing sugar (AUS/NZ)
powdered sugar
refined sugar
rock sugar
	brown sugar
demerara sugar
dark brown sugar
light brown sugar
jaggery
maple sugar
raw sugar
turbanado sugar
unrefined sugar
ModuleDiscussion

]]></description>
		<link>http://cookbook.foodsnwines.com/637/sugar/</link>
	</item>
	<item>
		<title>Soy</title>
		<description><![CDATA[	The Soy bean is a small fat green bean. It is particularly associated with Japanese cuisine, large-scale commercial cooking, artificial meat for vegatarians, and industrial processes. Soy beans may be served uncooked and whole during a Japanese meal. They may be fermented to produce soy sauce, natto, tofu, miso, and tempeh. Soy beans may be [...]]]></description>
		<link>http://cookbook.foodsnwines.com/636/soy/</link>
	</item>
	<item>
		<title>Baking Soda</title>
		<description><![CDATA[	Baking soda is a chemical, sodium bicarbonate, also known as bicarbonate of soda or NaHCO3. It reacts with acid to produce carbon dioxide gas. Baking soda is used in baking as a leavening agent, to make cakes, cookies, and breads rise (expand) by producing tiny little bubbles of carbon dioxide gas.
	Acids commonly used with baking [...]]]></description>
		<link>http://cookbook.foodsnwines.com/635/baking-soda/</link>
	</item>
	<item>
		<title>Salt</title>
		<description><![CDATA[	Salt, or sodium chloride, is a mineral, one of the few rocks people eat. Saltiness is one of the basic flavors tasted by our tastebuds, along with sweet, sour, bitter, and umami. Salt is required for life, but overconsumption can increase the risk of health problems, including high blood preasure. Salt can be reduced by [...]]]></description>
		<link>http://cookbook.foodsnwines.com/634/salt/</link>
	</item>
	<item>
		<title>Rice</title>
		<description><![CDATA[	Rice is the staple diet of many Asian countries.
	Types of rice
	There are several types of rice 
Medium-grain (white or brown)
Long-grain (white or brown)
Sticky (glutinous)
Converted (parboiled)
Enriched
Instant (pre-cooked)
	Cooking methods
	There are several ways to cook rice:
Boiling
Microwave
Electric rice cooker
Rice cooker
Pressure cooker

]]></description>
		<link>http://cookbook.foodsnwines.com/633/rice/</link>
	</item>
	<item>
		<title>Potato</title>
		<description><![CDATA[	A potato is a tuber. Originally from South America the potato is now grown and used as a foodstuff in most parts of the world, and is valued for its relative ease of growing and its high carbohydrate content. It is also extremely versatile in the kitchen, and can be served boiled, roast, baked, shallow-fried [...]]]></description>
		<link>http://cookbook.foodsnwines.com/632/potato/</link>
	</item>
	<item>
		<title>Pepper</title>
		<description><![CDATA[	There are several different plants and ingredients commonly known as pepper including:
the chili pepper (including the bell pepper)
several Asian spices including &#8216;pink&#8217; peppercorns and Szechuan pepper.
and lastly, black, green and white peppers, which is what is commonly used in the Western world for seasoning.
	Whole unground pepper berries are called peppercorns.
	The black, white and green peppers [...]]]></description>
		<link>http://cookbook.foodsnwines.com/631/pepper/</link>
	</item>
	<item>
		<title>Milk</title>
		<description><![CDATA[	The milk of some mammals, particularly cows, goats, sheep, and buffalo, is collected for human consumption, either directly, usually after pasteurization, or is processed into dairy products such as cream, butter, yogurt, ice cream, or cheese. When used alone, milk almost always refers to cow&#8217;s milk.
	A rarer use is to refer to plant-based &#8216;milks&#8217;, usually [...]]]></description>
		<link>http://cookbook.foodsnwines.com/630/milk/</link>
	</item>
	<item>
		<title>Jams and Jellies</title>
		<description><![CDATA[	Making jams and jellies
	A jam is a fruit conserve in which sugar and fruit chunks are boiled together. In a jelly, the juice is pressed or boiled out of the fruit, filtered and then boiled again with sugar to reduce and thicken it. It is important to keep in mind that some fruits are better [...]]]></description>
		<link>http://cookbook.foodsnwines.com/629/jams-and-jellies/</link>
	</item>
	<item>
		<title>Cereal Grain</title>
		<description><![CDATA[	Grains are the seeds or fruits of cereal grasses and, in common usage, other commercially similar plants such as soybeans.
	Grains
Alfalfa
Barley
Maize (US Corn)
Millet
Milo
Oats
Quinoa
Amaranth
Rice
Rye
Sorghum
Wheat (UK Corn)
Bulgur
Couscous
Buckwheat
	Beans
Chick Pea
Lentils
Soybeans

]]></description>
		<link>http://cookbook.foodsnwines.com/628/cereal-grain/</link>
	</item>
	<item>
		<title>Egg</title>
		<description><![CDATA[	Bird and fish eggs are common food sources. For fish eggs, see roe or caviar. Reptile eggs, particularly turtle eggs, are sometimes eaten as well. Chicken eggs are standard. Duck, goose, quail, and ostrich eggs are occasionally used as gourmet ingredients.
	Eggs are frequently used to bind other ingredients together, trap air in the food, or [...]]]></description>
		<link>http://cookbook.foodsnwines.com/627/egg/</link>
	</item>
	<item>
		<title>Coffee</title>
		<description><![CDATA[	Coffee beans are best fresh. They must be roasted in order to be used, a process that normally takes place before the beans are sold. This roasting starts a degradation process, whereby the oils and flavor compounds break down and generally become bitter and less flavorful. Surface area is a large part of the degradation, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/626/coffee/</link>
	</item>
	<item>
		<title>Chocolate</title>
		<description><![CDATA[	Chocolate is a common ingredient in many kind of sweets. It is made from the fermented, roasted, and ground seeds of the tropical cacao tree. The substance yielded is intensely bitter. In the U.S. this substance is usually sweetened and the sweetened product is refered to as chocolate.
	There are many kind of chocolate, including:
Unsweetened Chocolate [...]]]></description>
		<link>http://cookbook.foodsnwines.com/625/chocolate/</link>
	</item>
	<item>
		<title>Chili Pepper</title>
		<description><![CDATA[	The chili pepper (also spelled chilli and chile) is the fruit of the plant capsicum of the nightshade (Solanaceae) family. Cultivated since prehistoric times in Peru and Mexico, it was discovered in the Caribbean by Christopher Columbus and named a &#8220;pepper&#8221; because of its similarity with the Old World peppers of the Piper genus. Diego [...]]]></description>
		<link>http://cookbook.foodsnwines.com/624/chili-pepper/</link>
	</item>
	<item>
		<title>Bread</title>
		<description><![CDATA[	Introduction
	There are many different types of bread. Each type of bread has it own history, style and of course taste. The more a baker experiments with different types of bread, the better he will be at creating new and interesting recipes.
	The basic elements of bread are flour (ground grain) and water. Wheat flour is the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/623/bread/</link>
	</item>
	<item>
		<title>Alcoholic Drink</title>
		<description><![CDATA[	Alcoholic drinks are frequently used as ingredients in recipes. This page lists the most common types used as ingredients. See the Bartending book for mixed drink recipes and other topics relating to direct uncooked consumption of alcoholic drinks.
	Small amounts of alcohol can be useful for cardiovascular reasons. Harvard says &#8220;For men, a good balance point [...]]]></description>
		<link>http://cookbook.foodsnwines.com/622/alcoholic-drink/</link>
	</item>
	<item>
		<title>Vegetable</title>
		<description><![CDATA[	The vegetables commonly used in cooking are listed below. Note that some vegetables which are botanically fruits are considered to be vegetables in the culinary sense and are listed here. Also note that where terminology is attributed to the UK, then the same usage can be assumed in AUS and NZ, unless otherwise stated.
	white and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/621/vegetable/</link>
	</item>
	<item>
		<title>Sweeteners</title>
		<description><![CDATA[	Here is a list of sweeteners generally used in cooking. The list is divided into natural sweeteners, such as sugar and honey, and artificial sweeteners, like saccarin.
	Sugar
	Liquid sweeteners
honey
maple syrup
corn syrup
cane syrup (US) = golden syrup (AUS/NZ) = light treacle (UK)
molasses
blackstrap (US) = dark treacle (UK)
sorghum = sorghum molasses = sorghum syrup
	Natural &#8220;alternative&#8221; sweeteners
apple juice concentrate
stevia
	Artificial [...]]]></description>
		<link>http://cookbook.foodsnwines.com/620/sweeteners/</link>
	</item>
	<item>
		<title>Panch Puran : Seafood Recipes</title>
		<description><![CDATA[	Panch Puran : Seafood Recipes
	Panch Puran (also called Panch Phoran, Panch Phoron, or Bengali Five-Spice Mix) is a spice mixture used in Indian cuisine. It is made of equal parts of five spices:
fenugreek (methi)
nigella seed (kalo jira)
mustard seed (rai or shorshe)
fennel seed (mouri)
cumin seed (jeera)
	In some variations, wild onion is used in place of cumin. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/619/panch-puran-seafood-recipes/</link>
	</item>
	<item>
		<title>Garam Masala : Seafood Recipes</title>
		<description><![CDATA[	Garam Masala : Seafood Recipes
	Garam masala is a term for a mixture of spices used in Indian cooking . Many commercial brands are available, but keen cooks will grind and blend their own. This ensures freshness and means you have control over the quality of the individual spices. Make your choice from the list of [...]]]></description>
		<link>http://cookbook.foodsnwines.com/618/garam-masala-seafood-recipes/</link>
	</item>
	<item>
		<title>Turmeric</title>
		<description><![CDATA[	Turmeric, or yellow ginger, is a spice similar to ginger in appearance, but it has a totally different taste, and it gives its characteristic yellow color to the food.

]]></description>
		<link>http://cookbook.foodsnwines.com/617/turmeric/</link>
	</item>
	<item>
		<title>Thyme</title>
		<description><![CDATA[	Thyme is a herb, the leaf (fresh or dried) of a number of related plants. It is often used to flavour meats, soups and stews. It is used in French cuisine, where it is an important element in a bouquet garni. It is also widely used in West Indian cuisine. In Jordan the condiment zahtar [...]]]></description>
		<link>http://cookbook.foodsnwines.com/616/thyme/</link>
	</item>
	<item>
		<title>Tarragon</title>
		<description><![CDATA[	Tarragon is a herb, the leaf of either the French tarragon or the Russian tarragon plant. The flavour is similar to that of aniseed, but milder and grassier. The herb is frequently used with fish.

]]></description>
		<link>http://cookbook.foodsnwines.com/615/tarragon/</link>
	</item>
	<item>
		<title>Star Anise</title>
		<description><![CDATA[	Star anise is a spice commonly used in Chinese cooking. It smells like anise, but is less expensive. It also smells somewhat like fennel and liquorice.

]]></description>
		<link>http://cookbook.foodsnwines.com/614/star-anise/</link>
	</item>
	<item>
		<title>Savory</title>
		<description><![CDATA[	Savory is an herb, the leaf of a perennial plant that grows in temperate regions. It is best known as a flavoring for beans and the traditional Acadian stew fricot.

]]></description>
		<link>http://cookbook.foodsnwines.com/613/savory/</link>
	</item>
	<item>
		<title>Sage</title>
		<description><![CDATA[	Sage is a herb, the leaf of a perennial plant that can be grown in most climates.
	It has a slight peppery flavour and in Western cooking it is used for flavouring fatty meats (especially as part of a marinade), cheeses, and some drinks. In Britain and Flanders, sage is used with onion for poultry or [...]]]></description>
		<link>http://cookbook.foodsnwines.com/612/sage/</link>
	</item>
	<item>
		<title>Saffron</title>
		<description><![CDATA[	Saffron is the dried stigma and part of the style of the saffron crocus. It has a pleasant spicy smell, and it contains a dye that colours food a distinctive deep golden colour. It is one of the most expensive of all spices, because of the labour-intensive way it is prepared.
	Saffron is used in many [...]]]></description>
		<link>http://cookbook.foodsnwines.com/611/saffron/</link>
	</item>
	<item>
		<title>Rosemary</title>
		<description><![CDATA[	Rosemary is a perennial woody herb, which grows in temperate and mediterranean climates. The thin needle-like leaves are used in cooking. They have a bitter, astringent taste, which complements oily foods, such as lamb and oily fish.
	You can also put whole branches of the plant on to the hot coals of a barbecue to flavour [...]]]></description>
		<link>http://cookbook.foodsnwines.com/610/rosemary/</link>
	</item>
	<item>
		<title>Pepper</title>
		<description><![CDATA[	There are several different plants and ingredients commonly known as pepper including:
the chili pepper (including the bell pepper)
several Asian spices including &#8216;pink&#8217; peppercorns and Szechuan pepper.
and lastly, black, green and white peppers, which is what is commonly used in the Western world for seasoning.
	Whole unground pepper berries are called peppercorns.
	The black, white and green peppers [...]]]></description>
		<link>http://cookbook.foodsnwines.com/609/pepper/</link>
	</item>
	<item>
		<title>Parsley</title>
		<description><![CDATA[	Parsley is a bright green, biennial herb that is very common in Middle Eastern, European, and American cooking. Its value as a breath-freshener, and much of its taste, come from its high concentration of chlorophyll. It is also high in vitamin C.
	Two forms of parsley are used as herbs: curly leaf and Italian or flat [...]]]></description>
		<link>http://cookbook.foodsnwines.com/608/parsley/</link>
	</item>
	<item>
		<title>Paprika</title>
		<description><![CDATA[	Paprika is a sweet-to-mildly hot cultivar of the chilli pepper (Capsicum annuum, of the family Solanaceae). Paprika peppers are a bright red elongated or round fruit.
	Paprika plants tolerate nearly every climate and are grown all over the world. A fairly warm climate is necessary for a strong aroma.
	Hungary is probably the world&#8217;s leading producer of [...]]]></description>
		<link>http://cookbook.foodsnwines.com/607/paprika/</link>
	</item>
	<item>
		<title>Oregano</title>
		<description><![CDATA[	Oregano is a herb that is found in both mediterranean and Mexican cusine. The leaves are used either fresh or dried, but the taste is stronger in the dried herb. The mediterranean variety is mild in flavor, whereas its Mexican counterpart has a more earthly taste. It can be used with anything that has tomato [...]]]></description>
		<link>http://cookbook.foodsnwines.com/606/oregano/</link>
	</item>
	<item>
		<title>Nutmeg</title>
		<description><![CDATA[	Nutmeg and mace are two spices derived from the same plant, the nutmeg tree (Myristica fragrans). The nutmeg tree is indigenous to the Banda Islands of Indonesia but is also grown in the Caribbean (eg. Grenada). Several commercial products are produced from the nutmeg tree, nutmeg and mace being the best known. Nutmeg is the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/605/nutmeg/</link>
	</item>
	<item>
		<title>Mint</title>
		<description><![CDATA[	Mint refers to the leaves of a perennial herb, typically peppermint (Mentha piperita) or spearmint (Mentha spicata), used for flavoring in candy, teas, and some dishes. An extract is produced for uses where the leaves would be inconvenient.
	Mint is also regarded as a good accompaniment to roast lamb, especially in the form of mint sauce.

]]></description>
		<link>http://cookbook.foodsnwines.com/604/mint/</link>
	</item>
	<item>
		<title>Marjoram</title>
		<description><![CDATA[	Marjoram is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. It is also called sweet marjoram or knotted marjoram.
	Marjoram&#8217;s aromatic leaves are used either green or dry for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used [...]]]></description>
		<link>http://cookbook.foodsnwines.com/603/marjoram/</link>
	</item>
	<item>
		<title>Nutmeg</title>
		<description><![CDATA[	Nutmeg and mace are two spices derived from the same plant, the nutmeg tree (Myristica fragrans). The nutmeg tree is indigenous to the Banda Islands of Indonesia but is also grown in the Caribbean (eg. Grenada). Several commercial products are produced from the nutmeg tree, nutmeg and mace being the best known. Nutmeg is the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/602/nutmeg/</link>
	</item>
	<item>
		<title>Liquorice</title>
		<description><![CDATA[	Liquorice or Licorice is a sweetener and spice. It smells somewhat like star anise, fennel and Anise.
	Licorice flavor is most commonly available as a liquid extract.
	Liquorice increases blood pressure, is an expectorant (cough remedy), and acts as a mild laxative.
ModuleDiscussionEdit this pageHistory

]]></description>
		<link>http://cookbook.foodsnwines.com/601/liquorice/</link>
	</item>
	<item>
		<title>Lemongrass</title>
		<description><![CDATA[	Lemon grass or lemongrass is a perennial herb used in Asian (particularly Thai and Vietnamese) and Caribbean cooking. It has a lemony flavor and can be dried and powdered, or used fresh. Commonly used in teas, soups, and curries it is also suitable for poultry, fish and sea food.
	There are over 50 species of Cymbopogon. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/600/lemongrass/</link>
	</item>
	<item>
		<title>Ginger</title>
		<description><![CDATA[	Ginger is used extensively as a cooking ingredient or spice in Cantonese cuisine and others. It is part of mainstream western food in ginger ale and desserts such as gingerbread and ginger snaps (a type of cookie). Though generally called &#8220;root&#8221;, it is actually the rhizome of the plant Zingiber officinalis.
	Young ginger roots are juicy [...]]]></description>
		<link>http://cookbook.foodsnwines.com/599/ginger/</link>
	</item>
	<item>
		<title>Garlic</title>
		<description><![CDATA[	Garlic is a pungently odiferous member of the allium family (like onions and leeks). Garlic is generally used as a spice or a seasoning rather than as a vegetable due to its extremely strong flavour.
	Garlic grows in large papery heads. A novice mistake is to massively overgarlic things by following instructions incorrectly. Please remember that [...]]]></description>
		<link>http://cookbook.foodsnwines.com/598/garlic/</link>
	</item>
	<item>
		<title>Fennel</title>
		<description><![CDATA[	Fennel is both a vegetable and a spice.
	As a spice, the dried seeds are ground for use. Fennel smells somewhat like star anise, Anise and liquorice.
	Fennel can be used in pizza sauce.
	The small seeds, similar in size and appearance to cumin seeds, are used in Indian cooking (eg as an ingredient in garam masala) or [...]]]></description>
		<link>http://cookbook.foodsnwines.com/597/fennel/</link>
	</item>
	<item>
		<title>Dill</title>
		<description><![CDATA[	Dill is a short-lived, European, annual herb. Dill seeds are used to flavor pickles; the fernlike leaves (called dill weed) are used to flavor many other foods, such as borshch.

]]></description>
		<link>http://cookbook.foodsnwines.com/596/dill/</link>
	</item>
	<item>
		<title>Cumin</title>
		<description><![CDATA[	Cumin (Cuminum cyminum) comes from Western Asia, where it has been cultivated since Biblical times. People cook with the fruits of the plant, which are usually referred to as the seeds.
	Cumin is a very weak spice often used in highly spiced cuisines, especially Mexican and Indian. You&#8217;ll want to buy cumin in very large containers. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/595/cumin/</link>
	</item>
	<item>
		<title>Coriander</title>
		<description><![CDATA[	Coriander is a spice commonly used in Latin American, Indian, and Southeast Asian cooking. It is a key ingredient in Indian curries and garam masala. It is also used in Ethiopian and Arabic cooking.
	Coriander is related to parsley and carrots. All parts of the plant are edible. The fresh leaves (which should be called cilantro [...]]]></description>
		<link>http://cookbook.foodsnwines.com/594/coriander/</link>
	</item>
	<item>
		<title>Clove</title>
		<description><![CDATA[	Cloves are the aromatic dried buds of a tree native to Indonesia, used as a spice in virtually all the world&#8217;s cuisine. They can be used in cooking either whole or in a ground form, but they are extremely strong so they are used sparingly.
	One use of cloves is as flavouring in stewed apple.

]]></description>
		<link>http://cookbook.foodsnwines.com/593/clove/</link>
	</item>
	<item>
		<title>Cinnamon</title>
		<description><![CDATA[	Cinnamon is a spice obtained from the inner bark of a small evergreen tree native to Sri Lanka. Cinnamon is principally employed in cookery as a condiment and flavouring material, being largely used in the preparation of some kinds of chocolate and liqueurs.
	The best cinnamon is from Sri Lanka, but the tree is also grown [...]]]></description>
		<link>http://cookbook.foodsnwines.com/592/cinnamon/</link>
	</item>
	<item>
		<title>Cilantro</title>
		<description><![CDATA[	Cilantro is the fresh leafy part of the coriander plant. Particularly outside the USA, cilantro may go by other names including dhania, coriander leaves, Chinese parsley and Mexican parsley.
	Cilantro has a very different taste from coriander seeds (hence the different name). Cilantro tastes soapy to some people. This difference in perception of the flavor of [...]]]></description>
		<link>http://cookbook.foodsnwines.com/591/cilantro/</link>
	</item>
	<item>
		<title>Chili Pepper</title>
		<description><![CDATA[	The chili pepper (also spelled chilli and chile) is the fruit of the plant capsicum of the nightshade (Solanaceae) family. Cultivated since prehistoric times in Peru and Mexico, it was discovered in the Caribbean by Christopher Columbus and named a &#8220;pepper&#8221; because of its similarity with the Old World peppers of the Piper genus. Diego [...]]]></description>
		<link>http://cookbook.foodsnwines.com/590/chili-pepper/</link>
	</item>
	<item>
		<title>Cardamom</title>
		<description><![CDATA[	Cardamom is a pungent aromatic spice. The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and Asian cuisine either whole or in a ground form. Ground cardamom is a primary ingredient of curry powder. In the Middle East, cardamom is used to flavour coffee or [...]]]></description>
		<link>http://cookbook.foodsnwines.com/589/cardamom/</link>
	</item>
	<item>
		<title>Bay Leaf</title>
		<description><![CDATA[	Bay leaves are the aromatic leaves of several species of the laurel family. They are used in cooking for their distinctive flavor and fragrance, and may be used fresh or dried.
Mediterranean bay leaf
	The leaf of the bay laurel or &#8220;true laurel&#8221;, Laurus nobilis, is a culinary herb often used to flavor soups, stews, and braises [...]]]></description>
		<link>http://cookbook.foodsnwines.com/588/bay-leaf/</link>
	</item>
	<item>
		<title>Basil</title>
		<description><![CDATA[	Basil is a herb, the green leaves of which are used extensively in Italian cuisine. It is the basis of pesto sauce, and is also widely used as a garnish.
	Storing Basil
	Basil is best used fresh and can usually be bought in either as a potted plant, or harvested leaves. The leaves on the potted plant [...]]]></description>
		<link>http://cookbook.foodsnwines.com/587/basil/</link>
	</item>
	<item>
		<title>Anise</title>
		<description><![CDATA[	Anise is both a vegetable and a spice.
	As a spice, the dried seeds are ground for use. Anise smells somewhat like star anise, fennel and liquorice. Anise is a strong spice, so use it sparingly. A few seeds, perhaps 10 at most, will improve the flavor of pizza sauce.
	As a vegetable, the stalks are used. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/586/anise/</link>
	</item>
	<item>
		<title>Allspice</title>
		<description><![CDATA[	The unripe berry of the Pimienta dioica tree; which is dried, ground, and used as a seasoning. Its name comes from its flavor, which is reminiscent of many spices, including cinnamon, cloves, and nutmeg.

]]></description>
		<link>http://cookbook.foodsnwines.com/585/allspice/</link>
	</item>
	<item>
		<title>Spices and herbs</title>
		<description><![CDATA[	Spices and herbs are used in many different ways in the art of cooking. Interestingly, different cultures use a different set of spices and herbs to give the dishes their distinguishing taste and flavour.
	Some commonly used herbs and spices are listed below:
Allspice
Anise
Basil
Bay leaves
Cardamom
Chili peppers
Cilantro
Cinnamon
Clove
Cocoa
Coriander
Cumin
Dill
Fennel
Garlic
Ginger
Lemongrass
Liquorice
Mace
Marjoram
Mint
Nutmeg
Oregano
Paprika
Parsley
Pepper
Rosemary
Saffron
Sage
Savory
Star Anise
Tarragon
Thyme
Turmeric
	Whole spices compared to ground spices
	Most spices and herbs are available [...]]]></description>
		<link>http://cookbook.foodsnwines.com/584/spices-and-herbs/</link>
	</item>
	<item>
		<title>San Francisco style Scallop Ceviche  : Seafood Recipes</title>
		<description><![CDATA[	A ceviche is a raw seafood dish, originating in Peru. This recipe adds a bit of a California twist by adding sliced avocado to the dish.
	Ingredients
1 pound (450 g) bay scallops
1/2 cup (125 mL) lemon juice (about 3-4 lemons)
4 red bell peppers, roasted, peeled, and seeded
2 tablespoons (30 mL) balsamic vinegar
2 tablespoons (30 mL) extra-virgin [...]]]></description>
		<link>http://cookbook.foodsnwines.com/583/san-francisco-style-scallop-ceviche-seafood-recipes/</link>
	</item>
	<item>
		<title>Pasta Romanov</title>
		<description><![CDATA[	A dead easy recipe that can be whipped up in about 15 minutes from minimal ingredients for maximum style.
	Ingredients
Pasta (taglietelli, spaghetti or angel hair prefered)
Mascarpone cheese (or similar mild cream cheese - e.g. Philadelphia)
Tomato puree (paste)
Vodka
Caviar (or lumpfish roe - cheaper alternative)
Whole lemon
	Boil a kettle and put the pasta on. Melt the cheese (do not [...]]]></description>
		<link>http://cookbook.foodsnwines.com/582/pasta-romanov/</link>
	</item>
	<item>
		<title>Low Country Shrimp and Grits : Seafood Recipes</title>
		<description><![CDATA[	Low Country Shrimp and Grits
	Ingredients
2-2½ cups Shrimp Stock (shrimp peels &#038; parts,dried shrimp flakes, mirapoix, peppercorns)
3-4 strips thick smoky Bacon
1 lb large Shrimp, peeled (use peels to make stock)
1 pint (divided) heavy Cream
1 recipe coarse grain Hominy Grits, time to complete when Shrimp are ready to serve
Butter
½ Onion, minced
2-3 cloves Garlic, minced
1-2 Jalapeńos, seeded, julienned/minced
dash [...]]]></description>
		<link>http://cookbook.foodsnwines.com/581/low-country-shrimp-and-grits-seafood-recipes/</link>
	</item>
	<item>
		<title>Gravalax : Seafood Recipes</title>
		<description><![CDATA[	Gravlax is a dish based on very fresh salmon. The salmon is first sliced very thinly and laid out on a serving dish where it is drizzled lemon or lime juice or very occasionally a wine vinegar, sometimes using olive oil as well. It is then sprinkled liberally with dill. The salmon is then covered [...]]]></description>
		<link>http://cookbook.foodsnwines.com/580/gravalax-seafood-recipes/</link>
	</item>
	<item>
		<title>Crab Quesadillas with Mango Salsa : Seafood Recipes</title>
		<description><![CDATA[	Crab Quesadillas with Mango Salsa
	Crab Quesadillas
	Ingredients
1 lb. lump crabmeat
1 package of 6-inch round flour tortillas
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
1/2 of a red onion, cut into strips
1 tablespoon olive oil
8 oz. mascarpone cheese
1/4 tsp. cayenne pepper
1/4 cup cilantro, finely chopped
1 cup Monterey Jack cheese, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/579/crab-quesadillas-with-mango-salsa-seafood-recipes/</link>
	</item>
	<item>
		<title>Ceviche of Shrimp and Sea Bass : Seafood Recipes</title>
		<description><![CDATA[	Ceviche (or cebiche) is the most famous dish of Peru. In its classic form, it is composed of chunks of raw fish, lime juice, chopped onion, and minced ajķ limo or rocoto, both types of chiles. The recipe below for Ceviche of Shrimp and Sea Bass is not &#8220;authentic&#8221; but should be edible.
	Ingredients
1 pound Shrimp [...]]]></description>
		<link>http://cookbook.foodsnwines.com/578/ceviche-of-shrimp-and-sea-bass-seafood-recipes/</link>
	</item>
	<item>
		<title>Caviar</title>
		<description><![CDATA[	Caviar is the processed, salted roe of various species of fish, most notably sturgeon. It is commercially marketed throughout the world as a delicacy and is eaten principally as a garnish or spread, as with hors d&#8217;oeuvres.
	The most well known fishery for caviar is the Caspian Sea, with Russian, Iranian, Azerbaijani, and Kazakh fishermen account [...]]]></description>
		<link>http://cookbook.foodsnwines.com/577/caviar/</link>
	</item>
	<item>
		<title>Scallop</title>
		<description><![CDATA[	Scallops are shellfish. Normally only a cylindrical part is sold, with the grain running along the axis. Scallops are available in two sizes. Bay scallops are about 1/4&#8243; to 5/8&#8243; in diameter, and 1/2&#8243; to 5/8&#8243; in length. Sea scallops are about 1&#8243; to 1.6&#8243; in diameter, and 1/2&#8243; to 5/8&#8243; in length. Scallops are [...]]]></description>
		<link>http://cookbook.foodsnwines.com/576/scallop/</link>
	</item>
	<item>
		<title>Squid</title>
		<description><![CDATA[	Squid, sometimes considered shellfish, are related to octopuses. The term calamari can mean deep-fat fried squid or squid in general.
	It is common to sell the condom-shaped hollow swimming organ alone, fresh or frozen. Squid are typically white, at least by the time of sale. The swimming organ may be stuffed whole or sliced into rings. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/575/squid/</link>
	</item>
	<item>
		<title>Snail</title>
		<description><![CDATA[	Snails, known as escargot (ESS car GO) in French cuisine, are mollusks found both on land and in the sea. Yes, people eat them. Today they are commonly harvested in citrus groves.
	Recipes using snails include
Paella

]]></description>
		<link>http://cookbook.foodsnwines.com/574/snail/</link>
	</item>
	<item>
		<title>Oyster</title>
		<description><![CDATA[	The name Oyster is used for a number of different groups of mollusks which grow for the most part in marine or brackish water.
	The &#8220;true oysters&#8221; are the members of the family Ostreidae, and this includes the edible oysters, which mainly belong to the genera Ostrea, Crassostrea, Ostreola or Saccostrea. Examples are the Edible Oyster, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/573/oyster/</link>
	</item>
	<item>
		<title>Octopus</title>
		<description><![CDATA[	Octopus, sometimes considered shellfish, are related to squid.
	It is common to sell octopus whole, frozen into a solid chunk of ice or fresh. Small octopuses are served as hand-like halves with about 4 tentacles. Large octopuses may be sliced thin for sushi. Live octopus is sometimes eaten for the thrill of having the suction cups [...]]]></description>
		<link>http://cookbook.foodsnwines.com/572/octopus/</link>
	</item>
	<item>
		<title>Mussel</title>
		<description><![CDATA[	Mussels are bivalve shellfish that can be found in lakes, rivers, creeks, intertidal areas, and throughout the ocean. The saltwater mussels (family Mytilidae) and freshwater mussels (family Unionidae) are not thought to be closely related despite considerable similarities in appearance. Mussels are filter feeders, and tend to absorbs toxic chemicals and pollutants from the water [...]]]></description>
		<link>http://cookbook.foodsnwines.com/571/mussel/</link>
	</item>
	<item>
		<title>Clam</title>
		<description><![CDATA[	Clams are shellfish commonly fried or thrown into soup.
	Recipes featuring clams include
Manhattan Clam Chowder
Miso Soup
Dashi
Fried Clams (with which one may make a clamwich)
Steamed Clams

]]></description>
		<link>http://cookbook.foodsnwines.com/570/clam/</link>
	</item>
	<item>
		<title>Shrimp</title>
		<description><![CDATA[	Shrimp are crustaceans, related to lobster, crab, crayfish, and krill. Prawns are not shrimp, but are generally indistinguisable in culinary usage; see the wikipedia articles listed below for details.
	To remove the shells, start by pinching away the leg-like gill structure. Then split the shell from there, pulling it off the rest of the way. You [...]]]></description>
		<link>http://cookbook.foodsnwines.com/569/shrimp/</link>
	</item>
	<item>
		<title>Lobster</title>
		<description><![CDATA[	Lobsters are crustaceans, related to shrimp, crab, crayfish, and krill.
	Lobsters are used for elegant, formal, showy, and extravagant dining. (for other meals, shrimp is a less expensive and less difficult substitute) When messy eating is tolerated or even intended, lobster is served in the shell. Numerous tools, such as pliers and even hammers, should be [...]]]></description>
		<link>http://cookbook.foodsnwines.com/568/lobster/</link>
	</item>
	<item>
		<title>Crayfish</title>
		<description><![CDATA[	Crayfish are crustaceans related to shrimp, crab, lobster, and krill. Crayfish are sometimes known as crawdads or crawfish.
	Crayfish can be found in muddy holes on the edge of a stream or pond, either above or below the waterline. They can pinch quite well.
	Crayfish are usually boiled whole, often with pepper in the water. Most of [...]]]></description>
		<link>http://cookbook.foodsnwines.com/567/crayfish/</link>
	</item>
	<item>
		<title>Crab</title>
		<description><![CDATA[	Crabs are crustaceans related to shrimp, crayfish, lobster, and krill.
	Crabs are usually boiled whole. Often, just the legs are served.

]]></description>
		<link>http://cookbook.foodsnwines.com/566/crab/</link>
	</item>
	<item>
		<title>Fish</title>
		<description><![CDATA[	Fish are oderless, nutritious, and tasty.
	Fish should never have the so-called &#8220;fishy&#8221; smell, which actually comes from bacterial decay. It is best to get live fish. The second best choice would be frozen-at-sea fish, often marked FAS. Refrigerated fish are generally a poor choice, especially for timid buyers who are hesitant to demand a chance [...]]]></description>
		<link>http://cookbook.foodsnwines.com/565/fish/</link>
	</item>
	<item>
		<title>Seafood</title>
		<description><![CDATA[	Seafood is derived from aquatic animals, such as fish, mollusks, and crustaceans. These animals provide protein in many diets around the world. The harvesting of seafood is called fishing.
	It is also a term used for the aquatic ingredients i.e. the shrimp, in such foods.
	The term is not restricted to &#8220;sea&#8221; creatures, but may include fresh-water [...]]]></description>
		<link>http://cookbook.foodsnwines.com/564/seafood/</link>
	</item>
	<item>
		<title>Poppy Seed</title>
		<description><![CDATA[	Poppy seeds are tiny blue-grey oily seeds. They are about 1 mm across at most.
	Poppy seeds can be added to almost any bread recipe by sprinkling or rolling the dough in the seeds before baking it, much as one might do for sesame seeds. Poppy seeds are especially popular on bagels.
	Warning

Eating poppy seeds can cause [...]]]></description>
		<link>http://cookbook.foodsnwines.com/563/poppy-seed/</link>
	</item>
	<item>
		<title>Sesame Seed</title>
		<description><![CDATA[	Sesame seeds are small oily seeds, off-white or black colored, and a few mm across at most. They are a common food allergen. They taste vaguely like peanuts and cashews.
	Sesame seeds can be added to salads for an extra &#8216;nutty&#8217; texture. Sesame seeds are commonly sprinkled over rice in Japanese cooking. Sesame seeds can be [...]]]></description>
		<link>http://cookbook.foodsnwines.com/562/sesame-seed/</link>
	</item>
	<item>
		<title>Pine Nut</title>
		<description><![CDATA[	Pine nuts are the edible seeds of pine trees. Commercially, most pine nuts are harvested from the Korean Pine; other important species include the Stone Pine in the Mediterranean area, the Colorado Pinyon and the Single-leaf Pinyon in southwestern North America. Several other species are of lesser importance. They are high in protein, and are [...]]]></description>
		<link>http://cookbook.foodsnwines.com/561/pine-nut/</link>
	</item>
	<item>
		<title>Peanut</title>
		<description><![CDATA[	The peanut, also known as the groundnut fruit, is a type of pea that is often used as if it were a nut. Peanuts are cheaper than real nuts like cashews.
	Peanuts are used to make peanut oil, peanut butter, and peanut sauce.
	Recipes featuring peanuts include
Gado-gado
	Warnings
Moldy peanuts are deadly. They contain aflatoxin. In time, even low [...]]]></description>
		<link>http://cookbook.foodsnwines.com/560/peanut/</link>
	</item>
	<item>
		<title>Coconut</title>
		<description><![CDATA[	All parts of coconut plant are useful and the trees have a comparatively high yield (up to 75 &#8220;nuts&#8221; per year) it therefore has significant economic value. Indeed in Sanskrit the name for the coconut palm is kalpa vriksha, which translates as &#8220;the tree which provides all the necessities of life&#8221;. Uses of the various [...]]]></description>
		<link>http://cookbook.foodsnwines.com/559/coconut/</link>
	</item>
	<item>
		<title>Cashew</title>
		<description><![CDATA[	Cashew is the seed of the cashew tree, Anacardium occidentale. It is used in Asian cuisine, snacks, and desserts. (The tree also produces an &#8220;apple&#8221;, which is edible as well.)

]]></description>
		<link>http://cookbook.foodsnwines.com/558/cashew/</link>
	</item>
	<item>
		<title>Almond</title>
		<description><![CDATA[	The almond comes from the pit of a stone fruit related to the plum, cherry, peach, apricot, and nectarine. Bitter almonds, and the seeds of the related fruits, contain high levels of the poison cyanide. Normal almonds are safe to eat.
	To remove the brown peels, blanch the almonds (briefly plunge them into boiling water) and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/557/almond/</link>
	</item>
	<item>
		<title>Walnut</title>
		<description><![CDATA[	There are several kinds of walnut, the Persian walnut (by far the most common), the Black walnut (more flavorful and expensive), the Butternut, the Japanese walnut and others. Walnuts are very similar to pecans.
	Walnuts go well with chocolate, making an excellent ice cream topping.
	Recipes featuring walnuts include
Snezhanka
Madeira Honey Cake
Butter tart
Pesto (as a pine nut replacement)
Brownies
Saucepan [...]]]></description>
		<link>http://cookbook.foodsnwines.com/556/walnut/</link>
	</item>
	<item>
		<title>Nuts and Seeds</title>
		<description><![CDATA[	Nuts in cuisine are a much less restrictive category than nuts in botany, the term being applied to many seeds that are not true nuts in the botanical sense. Any large, oily kernel found within a shell and used in food may be regarded as a nut. Because nuts generally have a high oil content, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/555/nuts-and-seeds/</link>
	</item>
	<item>
		<title>Canola Oil</title>
		<description><![CDATA[	Canola oil or LEAR oil is low erucic acid rapeseed oil. Canola is the marketing name, for obvious reasons. Erucic acid is poisonous.
	Despise such an unpalatable origin, this oil is one of the best. It has a high smoke point, which makes it suitable for high-temperature frying. It is also composed of mostly mono-unsaturated fat, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/554/canola-oil/</link>
	</item>
	<item>
		<title>Olive Oil</title>
		<description><![CDATA[	Olive oil is an oil derived from the fruit of the olive tree, which originated in the Mediterranean area. It is produced by pressing olives and has a very high content of monounsaturated fats.
	Olive oil was traditionally produced by beating the trees with sticks to knock the olives off and crushing them in stone or [...]]]></description>
		<link>http://cookbook.foodsnwines.com/553/olive-oil/</link>
	</item>
	<item>
		<title>Ghee</title>
		<description><![CDATA[	Ghee, or clarified butter, is butterfat that has been separated from the water, proteins, and salt in butter. This is accomplished by heating the butter at as low a temperature as possible. The butter will seperate into three layers: the casein, a frothy layer on top; the clairified butterfat in the middle; and the water, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/552/ghee/</link>
	</item>
	<item>
		<title>Cottonseed Oil</title>
		<description><![CDATA[	Cottonseed oil is a vegetable oil extracted from the seeds of the cotton plant after the cotton lint has been removed. It must be refined to remove gossypol, a naturally occurring toxin that protects the cotton plant from insect damage. Cottonseed oil has no cholesterol and is very low in trans fatty acids. It is [...]]]></description>
		<link>http://cookbook.foodsnwines.com/551/cottonseed-oil/</link>
	</item>
	<item>
		<title>Corn Oil</title>
		<description><![CDATA[	Corn oil is oil produced from corn. (some kinds of corn have more oil than the type normally sold to consumers)
	Corn oil has a medium-high smoke point, which makes it an OK choice for most high-temperature frying. Corn oil is composed of poly-unsaturated fat, which is considered reasonably good for human health. Corn oil tends [...]]]></description>
		<link>http://cookbook.foodsnwines.com/550/corn-oil/</link>
	</item>
	<item>
		<title>Strutto</title>
		<description><![CDATA[	Strutto is reconstituted pork fat. Strutto is primarily used for frying, or to prepare crusts for savory pies. It is also called sugna.

]]></description>
		<link>http://cookbook.foodsnwines.com/549/strutto/</link>
	</item>
	<item>
		<title>Spek</title>
		<description><![CDATA[	Spek is the firm pork fat that is taken from just underneath the pig&#8217;s skin. It is often used in South African cuisine, particularly in sausage such as boerewors. It is also used in Dutch cooking, sometimes baked into pancakes.

]]></description>
		<link>http://cookbook.foodsnwines.com/548/spek/</link>
	</item>
	<item>
		<title>Shortening</title>
		<description><![CDATA[	Shortening is a fat used in cooking. Modern shortening consists of hydrogenated vegetable oil that is just barely solid at room temperature. Shortening has a higher smoke point than butter and margarine (it is less flammable), leading to its use in deep-fat frying and as a pan coating to prevent baked goods from sticking. It [...]]]></description>
		<link>http://cookbook.foodsnwines.com/547/shortening/</link>
	</item>
	<item>
		<title>Margarine</title>
		<description><![CDATA[	Margarine is an unsaturated butter substitutealso made of at least 80% fat, except that the fat is made from vegetable oils. To make it taste like butter, some dairy flavorings are added to give it an authentic taste. This stuff works in baking as well, and is sold in stick or tub form. Margarine in [...]]]></description>
		<link>http://cookbook.foodsnwines.com/546/margarine/</link>
	</item>
	<item>
		<title>Lard</title>
		<description><![CDATA[	Lard is fat (meaning the thick oil, not the fat tissue) from a pig. Unlike normal shortening, which can be used as a lard substitute, lard is free of trans-fatty acids. Lard is also lower in saturated fat than butter, making lard one of the best of the well-known solid fats. Lard is slightly softer [...]]]></description>
		<link>http://cookbook.foodsnwines.com/545/lard/</link>
	</item>
	<item>
		<title>Butter</title>
		<description><![CDATA[	Butter is a dairy product made by churning fresh cream. It consists of an emulsion of water and milk proteins in a matrix of fat, with over 80% being fat. It is used as a condiment and for cooking in much the same ways as vegetable oils or lard.
	It is solid but soft at room [...]]]></description>
		<link>http://cookbook.foodsnwines.com/544/butter/</link>
	</item>
	<item>
		<title>Oils and fats</title>
		<description><![CDATA[	Oils and fats, also called lipids, are one of the three basic types of calorie sources (with carbohydrates and proteins). With 9 calories per gram (38 kJ/g), lipids have the highest food energy content of the three.
	For culinary purposes, the difference between oils and fats is that fats are solid at normal room temperature.
	Which fat [...]]]></description>
		<link>http://cookbook.foodsnwines.com/543/oils-and-fats/</link>
	</item>
	<item>
		<title>Meat and poultry</title>
		<description><![CDATA[	NOTE - depending on where you go in the world, almost any mammal can be regarded as edible meat. This list is for the most common, not for every animal that has ever been eaten!
	In addition to the skeletal muscle normally eaten as meat, internal organs may be eaten.
	Meat
Beef
Veal
Pork
Lamb
Mutton
Game
Bear
Venison
Goat
Wild Boar
Rabbit
Turtle
Dog
Cat
	Poultry
Chicken
Cornish Game Hen
Duck
Quail
Turkey
Ostrich
Goose

Game
Game in fur
Rabbit &#038; [...]]]></description>
		<link>http://cookbook.foodsnwines.com/542/meat-and-poultry/</link>
	</item>
	<item>
		<title>Goose : Meat and poultry</title>
		<description><![CDATA[	The goose (plural: geese) is a bird with the size of a turkey and the shape of a duck. Geese are often served as part of holiday meals.
]]></description>
		<link>http://cookbook.foodsnwines.com/541/goose-meat-and-poultry/</link>
	</item>
	<item>
		<title>Ratite : Meat and poultry</title>
		<description><![CDATA[	Red meat is now on the &#8220;wing&#8221; into innovative restaurants and some meat markets. The latest in meat products is from the &#8220;ratite&#8221; family of flightless birds. It&#8217;s lean and tastes like beef, but contains much less fat. In fact, ratite meat is even lower in calories than chicken and turkey.
	What are Ratites?
	Ratites are a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/540/ratite-meat-and-poultry/</link>
	</item>
	<item>
		<title>Turkey : Meat and poultry</title>
		<description><![CDATA[	Turkey is a large, widely domesticated North American bird with white plumage and a bare, wattled head and neck. The name turkey was originally applied to an African bird now known as the guinea fowl, which was believed to have originated in Turkey. When the Europeans came upon the American turkey, they thought it was [...]]]></description>
		<link>http://cookbook.foodsnwines.com/539/turkey-meat-and-poultry/</link>
	</item>
	<item>
		<title>Quail : Meat and poultry</title>
		<description><![CDATA[	Wild quail were once a popular game bird. The eggs of the quail are considered a delicacy, and are sometimes used raw in sushi. The Common Quail was previously much favoured in French cooking, but quail for the table are now more likely to be domesticated Japanese Quail.

]]></description>
		<link>http://cookbook.foodsnwines.com/538/quail-meat-and-poultry/</link>
	</item>
	<item>
		<title>Duck : Meat and poultry</title>
		<description><![CDATA[	Ducks have many domestic uses, being farmed for their meat, eggs, and feathers and down. In many areas, ducks of various species are hunted for sport and food.
	Types of domestic duck
Broiler Duckling or Fryer Duckling - a young duck (usually under 8 weeks of age) of either sex that is tender meated and has a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/537/duck-meat-and-poultry/</link>
	</item>
	<item>
		<title>Chicken : Meat and poultry</title>
		<description><![CDATA[	The chicken is a descendant of the Southeast Asian red jungle fowl first domesticated in India around 2000 B.C. Most of the birds raised for meat in America today are from the Cornish (a British breed) and the White Rock (a breed developed in New England). Broiler-fryers, roasters, stewing/baking hens, capons and Rock Cornish hens [...]]]></description>
		<link>http://cookbook.foodsnwines.com/536/chicken-meat-and-poultry/</link>
	</item>
	<item>
		<title>Dog : Meat and poultry</title>
		<description><![CDATA[	Can someone please do a general write up about this kind of meat. Dog meat is eaten in East Asia, South East Asia, and parts of Africa.
	Recipes
	Anjing Panggang Indonesian-style Grilled Dog in Spicy Marinade

]]></description>
		<link>http://cookbook.foodsnwines.com/535/dog-meat-and-poultry/</link>
	</item>
	<item>
		<title>Rabbit : Meat and poultry</title>
		<description><![CDATA[	Fresh or frozen, rabbit meat is sold all year round. It can be used in most of the ways in which chicken is used.
	Rabbits sold for food are North American cottontails, crosses between New Zealand and Belgian varieties, Chinese rabbits, or Scottish hares. The meat is fine grained and mild flavored. Like other lean meat, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/534/rabbit-meat-and-poultry/</link>
	</item>
	<item>
		<title>Venison : Meat and poultry</title>
		<description><![CDATA[	Venison is the meat of the deer and related species. As with the meat of other large animals, it is eaten as steaks, roasts, sausages and ground meat. Organ meats are sometimes eaten but would not be called venison. Venison is lower in calories, cholesterol and fat than common cuts of beef, pork or lamb.
	Types [...]]]></description>
		<link>http://cookbook.foodsnwines.com/533/venison-meat-and-poultry/</link>
	</item>
	<item>
		<title>Game : Meat and poultry</title>
		<description><![CDATA[	Game are wild animals and birds. Farm-raised game are originally wild species of animals and birds that have been raised for sale. Large native game animals living in North America include antelope, buffalo, bear, caribou, deer, elk, moose, reindeer, and wild boar. Elsewhere in the world, even rarer varieties eaten by humans are camel, elephant, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/532/game-meat-and-poultry/</link>
	</item>
	<item>
		<title>Mutton : Meat and poultry</title>
		<description><![CDATA[	Mutton, not to be confused with lamb, is the meat from adult sheep. While more flavorful, mutton is tougher to cook and fattier than lamb.

]]></description>
		<link>http://cookbook.foodsnwines.com/531/mutton-meat-and-poultry/</link>
	</item>
	<item>
		<title>Lamb : Meat and poultry</title>
		<description><![CDATA[	Lamb is meat from sheep less than 1 year old. Most are brought to market at about 6 to 8 months old.
	Lamb is usually tender because it is from animals less than 1 year old. However, look for good marbling (white flecks of fat within the meat muscle), and meat that is fine textured and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/530/lamb-meat-and-poultry/</link>
	</item>
	<item>
		<title>Pork : Meat and poultry</title>
		<description><![CDATA[	Pork is the meat from hogs, or domestic swine. The domestication of &#8220;pigs&#8221; (immature hogs) for food dates back to about 7000 B.C. in the Middle East. However, evidence shows that Stone Age man ate wild boar, the hog&#8217;s ancestor, and the earliest surviving pork recipe is Chinese, at least 2000-years old. While it is [...]]]></description>
		<link>http://cookbook.foodsnwines.com/529/pork-meat-and-poultry/</link>
	</item>
	<item>
		<title>Veal : Meat and poultry</title>
		<description><![CDATA[	Veal is meat from calves, the young of cattle. It is much more soft, tender, pale and less strongly flavored than beef. This is because the calves are milk-fed and do not have much iron in their bodies. (Iron is used to make hemoglobin and myoglobin, respectivly the red oxygen-carying protiens in blood and muscle [...]]]></description>
		<link>http://cookbook.foodsnwines.com/528/veal-meat-and-poultry/</link>
	</item>
	<item>
		<title>Beef : Meat and poultry</title>
		<description><![CDATA[	Beef is meat obtained from a bull, steer (castrated bull), or cow. Beef is one of the more common meats used in European and North American cuisine. Beef is an important part of Tex-Mex cuisine. Beef is also important in Argentina.
	There are two different beef production methods. In some parts of the world (eg. Australia [...]]]></description>
		<link>http://cookbook.foodsnwines.com/527/beef-meat-and-poultry/</link>
	</item>
	<item>
		<title>Strawberry : Fruit</title>
		<description><![CDATA[	The strawberry is a small sweet fruit.
	Choose red strawberries, being careful to avoid any signs of rot. Rotting strawberries tend to have mushy spots that might be discolored and sunken, often turning a bit violet or lavander. Unripe strawberried tend to be merely pale, sometimes almost white.
	When chopped up and boiled down with sugar, strawberries [...]]]></description>
		<link>http://cookbook.foodsnwines.com/526/strawberry-fruit/</link>
	</item>
	<item>
		<title>Rhubarb : Fruit</title>
		<description><![CDATA[	Rhubarb is a relative of buckwheat and has an earthy, sour flavor. Rhubarb thrives in cold climates and originated in Western China, Tibet, Mongolia, Siberia and neighboring areas. The traditional role was medicinal  the dried root was a popular remedy for a wide range of illnesses. Its primary function was to induce vomiting, although [...]]]></description>
		<link>http://cookbook.foodsnwines.com/525/rhubarb-fruit/</link>
	</item>
	<item>
		<title>Watermelon : Fruit</title>
		<description><![CDATA[	Watermelon is usually large, sweet, heavy, juicy, bulky, prone to causing stains, and very big. Japanese watermelons are often cube-shaped, to better fit in a small refrigerator.

]]></description>
		<link>http://cookbook.foodsnwines.com/524/watermelon-fruit/</link>
	</item>
	<item>
		<title>Melon : Fruit</title>
		<description><![CDATA[	Many melons originated in the Middle East and gradually spread its popularity across Europe. Ancient Egyptians and Romans enjoyed cantaloupes or muskmelons. Melon seeds were transported to the United States by Columbus and eventually cultivated by Spanish explorers in California.
	Melons are in the same gourd family as squashes and cucumbers. Most melons have similar structure [...]]]></description>
		<link>http://cookbook.foodsnwines.com/523/melon-fruit/</link>
	</item>
	<item>
		<title>Prickly Pear : Fruit</title>
		<description><![CDATA[	The prickly pear is a cactus fruit. It is 2 to 4 inches long and shaped like an avocado. Its skin is coarse and thick, not unlike an avocado&#8217;s and it ranges in color from yellow or orange to magenta or red. Tubercles with small prickly spines can be found on the prickly pears skin. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/522/prickly-pear-fruit/</link>
	</item>
	<item>
		<title>Pawpaw : Fruit</title>
		<description><![CDATA[	The pawpaw (also paw paw or paw-paw) is a fruit that is 3 to 5 inches long. The pawpaw tree, Asimina triloba, grows in the non-coastal parts of the southeastern quarter of the USA. The pawpaw is related to the cherimoya and soursop, not the papaya. Pawpaws taste and feel somewhat like bananas, and can [...]]]></description>
		<link>http://cookbook.foodsnwines.com/521/pawpaw-fruit/</link>
	</item>
	<item>
		<title>Grape : Fruit</title>
		<description><![CDATA[	The grape is a popular small fruit. Dried grapes are called raisins. Grapes are commonly used to make jam, jelly, and wine.
	Half of the world&#8217;s fruit production goes to grapes. Most grapes are used for production of foods marketed as being without added sugar. For this use, the juice is treated to remove the flavor [...]]]></description>
		<link>http://cookbook.foodsnwines.com/520/grape-fruit/</link>
	</item>
	<item>
		<title>Persimmon : Fruit</title>
		<description><![CDATA[	The persimmon is a fruit that has fallen out of fashion for its poor keeping qualities. There are two main types, the tall Hachiya type and the short squat Fuyu type. Choose persimmons that are very soft but not mushy, and be very careful not to bruise them.
	Although there are countless different varieties of persimmons, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/519/persimmon-fruit/</link>
	</item>
	<item>
		<title>Kiwi : Fruit</title>
		<description><![CDATA[	The kiwi (or kiwifruit, see footnote) is a fruit. It is the size of a large hens egg, and a is grown only in temperate climates. Kiwi flesh is said to taste and feel vaguely like strawberries, but with a strong green taste. When canned, kiwis become mushy and lose their color.
	Raw kiwifruit is also [...]]]></description>
		<link>http://cookbook.foodsnwines.com/518/kiwi-fruit/</link>
	</item>
	<item>
		<title>Gooseberry : Fruit</title>
		<description><![CDATA[	The gooseberry is a bittersweet little berry that the English had a passion for. Gooseberry wines, pies and puddings were very popular in colonial days. Today most such recipes have all but disappeared from cookbooks.
	Though this intriguing berry grows wild in many locations throughout the continental United States, it&#8217;s generally cultivated in tropical zones such [...]]]></description>
		<link>http://cookbook.foodsnwines.com/517/gooseberry-fruit/</link>
	</item>
	<item>
		<title>Currant : Fruit</title>
		<description><![CDATA[	The currant is a small fruit, commonly available dried or in jelly. There are three types of currants:
red currant
black currant
small raisins (most common &#8220;currant&#8221; in the USA)

]]></description>
		<link>http://cookbook.foodsnwines.com/516/currant-fruit/</link>
	</item>
	<item>
		<title>Cranberry : Fruit</title>
		<description><![CDATA[	The cranberry is a small sour fruit. It is so sour that most people can&#8217;t stand to eat fresh cranberries alone. Cranberries contain edible seeds and plenty of air. Cranberry juice has been shown to reduce bladder infections in a nursing home environment. Cranberries are popular as juice, dried fruit, and a jam or jelly [...]]]></description>
		<link>http://cookbook.foodsnwines.com/515/cranberry-fruit/</link>
	</item>
	<item>
		<title>Blueberry : Fruit</title>
		<description><![CDATA[	The blueberry is a small sweet fruit.
	Wild blueberries are smaller than cultivated ones. Blueberries have a protective light powdery coating on the skins and tend to last longer than other berry varieties. Nearly half of the cultivated blueberries grown are sold as fresh blueberries. Fresh blueberries are available for nearly eight months of the year [...]]]></description>
		<link>http://cookbook.foodsnwines.com/514/blueberry-fruit/</link>
	</item>
	<item>
		<title>Raspberry : Fruit</title>
		<description><![CDATA[	The raspberry is a small delicate berry. Raspberries have a similar structure to blackberries, but they are hollow. Red raspberries are the most common type but there are also golden, amber, and purple berries all similar in taste and texture. Imported raspberries are from Chile, while most of the fruit comes from California. Raspberry season [...]]]></description>
		<link>http://cookbook.foodsnwines.com/513/raspberry-fruit/</link>
	</item>
	<item>
		<title>Blackberry : Fruit</title>
		<description><![CDATA[	The blackberry is popular for making jams, wine, and dessert filling.
	Selection
	In general, berries should be dry, firm, well-shaped, and eaten within a week after purchase. If you cant eat them that soon, remember that berries freeze well! Its best to buy berries that are in-season as theyll cost less and are more ripe and flavorful [...]]]></description>
		<link>http://cookbook.foodsnwines.com/512/blackberry-fruit/</link>
	</item>
	<item>
		<title>Nectarine : Fruit</title>
		<description><![CDATA[	The nectarine is a stone fruit related to the plum, cherry, almond, apricot, and peach. Nectarine flesh tastes and feels somewhat like mango flesh, and almost identical to peach flesh. Freestone nectarines have flesh that separates easily from the pit. Cling nectarines have flesh that clings to the pit.
	Choose nectarines with a strong and pleasant [...]]]></description>
		<link>http://cookbook.foodsnwines.com/511/nectarine-fruit/</link>
	</item>
	<item>
		<title>Nuts and Seeds : Fruit</title>
		<description><![CDATA[	Nuts in cuisine are a much less restrictive category than nuts in botany, the term being applied to many seeds that are not true nuts in the botanical sense. Any large, oily kernel found within a shell and used in food may be regarded as a nut. Because nuts generally have a high oil content, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/510/nuts-and-seeds-fruit/</link>
	</item>
	<item>
		<title>Almond : Fruit</title>
		<description><![CDATA[	The almond comes from the pit of a stone fruit related to the plum, cherry, peach, apricot, and nectarine. Bitter almonds, and the seeds of the related fruits, contain high levels of the poison cyanide. Normal almonds are safe to eat.
	To remove the brown peels, blanch the almonds (briefly plunge them into boiling water) and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/509/almond-fruit/</link>
	</item>
	<item>
		<title>Peach : Fruit</title>
		<description><![CDATA[	The peach is a stone fruit related to the plum, cherry, almond, apricot, and nectarine. Peach flesh tastes and feels somewhat like mango flesh. Freestone peaches have flesh that separates easily from the pit. Cling peaches have flesh that clings to the pit. Cling peaches taste a bit better, but might not be worth the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/508/peach-fruit/</link>
	</item>
	<item>
		<title>Plum : Fruit</title>
		<description><![CDATA[	The plum is a stone fruit related to the peach, cherry, almond, apricot, and nectarine.
	Choose plums with a pleasant smell. Plums will soften if left around, but will not gain a nice ripe taste and smell.
	When chopped up and boiled down with sugar, plums make an excellent topping for vanilla ice cream.
	Dried plums are called [...]]]></description>
		<link>http://cookbook.foodsnwines.com/507/plum-fruit/</link>
	</item>
	<item>
		<title>Cherry : Fruit</title>
		<description><![CDATA[	The cherry is a stone fruit related to the plum, peach, almond, apricot, and nectarine.
	Cherries are commonly available as:
fresh fruit
dried
maraschino cherries in jars (dyed bright red)
canned (usually dark purple and soft)
	When choosing fresh cherries, pick hard red ones if you prefer sour cherries that will last. Pick soft purple ones if you prefer sweet cherries. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/506/cherry-fruit/</link>
	</item>
	<item>
		<title>Apricot : Fruit</title>
		<description><![CDATA[	The apricot is a stone fruit related to the plum, almond, peach, and nectarine. Apricots have loose pits that are fairly smooth. Apricots are plum-sized at most, sometimes smaller.
	Apricots do not keep well. Most apricots are picked while very unripe, and never develop much apricot flavor. When ripe, an apricot is very soft but not [...]]]></description>
		<link>http://cookbook.foodsnwines.com/505/apricot-fruit/</link>
	</item>
	<item>
		<title>Asian Pear : Fruit</title>
		<description><![CDATA[	Asian pears are related to the pears that are typically seen in grocery stores, but this fruit is similar to an apple and its many names reflect that characteristic. Other names that this fruit goes by are: Chinese pear, Japanese pear, Sand, Nashi, and apple pear.
	Asian pears are usually round, firm to touch when ripe, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/504/asian-pear-fruit/</link>
	</item>
	<item>
		<title>Quince : Fruit</title>
		<description><![CDATA[	A Quince is a pear-shaped golden-yellow fruit that is very loosely related to the pear and the apple. It was a common element in medieval cooking, but is rarely used now. Its flavor is similar to that of the pear and apple, but much stronger and more sour. Because of its firm texture and sourness [...]]]></description>
		<link>http://cookbook.foodsnwines.com/503/quince-fruit/</link>
	</item>
	<item>
		<title>Pear : Fruit</title>
		<description><![CDATA[	A pear is a fruit similar to an apple but often softer in flesh and with a sweeter taste. Pears can be eaten raw or used in various recipes. The juice can be drunk. The ripening of pears can be troublesome; some cultivars are at their best for a brief period of full ripeness.
	Cultivars of [...]]]></description>
		<link>http://cookbook.foodsnwines.com/502/pear-fruit/</link>
	</item>
	<item>
		<title>Apple : Fruit</title>
		<description><![CDATA[	Apples are a very important food in all cooler climates. To a greater degree than other tree fruit, except possibly citrus, apples store for months while still retaining much of their nutritive value. Winter apples, picked in late fall and stored just above freezing in a cellar or &#8220;fruit room&#8221; have been an important food [...]]]></description>
		<link>http://cookbook.foodsnwines.com/501/apple-fruit/</link>
	</item>
	<item>
		<title>Fruit</title>
		<description><![CDATA[	This is a list of all the fruits generally considered edible by various cultures and used for culinary purposes. Some are not widely used and would be hard to get a hold of, but they offer interesting alternatives to the common or garden varieties.
	Note that this is a list of &#8220;fruits&#8221; in the culinary sense [...]]]></description>
		<link>http://cookbook.foodsnwines.com/500/fruit/</link>
	</item>
	<item>
		<title>Soy : Cereal Grain</title>
		<description><![CDATA[	The Soy bean is a small fat green bean. It is particularly associated with Japanese cuisine, large-scale commercial cooking, artificial meat for vegatarians, and industrial processes. Soy beans may be served uncooked and whole during a Japanese meal. They may be fermented to produce soy sauce, natto, tofu, miso, and tempeh. Soy beans may be [...]]]></description>
		<link>http://cookbook.foodsnwines.com/499/soy-cereal-grain/</link>
	</item>
	<item>
		<title>Couscous : Cereal Grain</title>
		<description><![CDATA[	Couscous (from Maghreb Arabic kuskusu, which is from Tamazight seksu) is a food which consists of grains made from semolina which are about 1mm or 1/16th inch in diameter (after cooking). In the United States couscous is known as a pasta, however in most other countries it is treated more like a grain in its [...]]]></description>
		<link>http://cookbook.foodsnwines.com/498/couscous-cereal-grain/</link>
	</item>
	<item>
		<title>Bulgur : Cereal Grain</title>
		<description><![CDATA[	Bulgur (also &#8220;bulghur&#8221;, or occasionally &#8220;burghul&#8221;) is wheat that has been prepared so that it can be used just by soaking. The wheat is steamed, then dried, and very coarsely ground. It is frequently referred to as cracked wheat. However, &#8220;cracked wheat&#8221; in most American grocery stores is likely not to have been processed in [...]]]></description>
		<link>http://cookbook.foodsnwines.com/497/bulgur-cereal-grain/</link>
	</item>
	<item>
		<title>Wheat : Cereal Grain</title>
		<description><![CDATA[	Wheat is a grain which is the basis of many different kinds of food. Ground into flour it is the basis for most of the bread and pasta eaten in the world. The whole grains can be boiled and used like rice. With some processing, wheat is converted into couscous and bulgur wheat, which both [...]]]></description>
		<link>http://cookbook.foodsnwines.com/496/wheat-cereal-grain/</link>
	</item>
	<item>
		<title>Corn : Cereal Grain</title>
		<description><![CDATA[	Corn can be served fresh as a vegetable, or used as a grain. Fresh corn quickly turns starchy after it is picked; ideally it should be eaten the day it is picked. Because of this, frozen corn is often the most tasty type available.
	Recipes using corn
Azteca
Pate Chinois
Shepherd&#8217;s Pie
Turkey Soup
Chili (Vegan)
Ceviche_of_Shrimp_and_Sea_Bass
Hominy
Succotash

]]></description>
		<link>http://cookbook.foodsnwines.com/495/corn-cereal-grain/</link>
	</item>
	<item>
		<title>Alfalfa : Cereal Grain</title>
		<description><![CDATA[	Alfalfa sprouts are tiny alfalfa plants, usually grown directly in their container. This should be &#8212; though famously has not always been &#8212; a sterile hydroponic environment, so there should be no need to even wash the shoots before using them. Store the alfalfa in the refrigerator with the lid on so that it stays [...]]]></description>
		<link>http://cookbook.foodsnwines.com/494/alfalfa-cereal-grain/</link>
	</item>
	<item>
		<title>Cereal Grain</title>
		<description><![CDATA[	Grains are the seeds or fruits of cereal grasses and, in common usage, other commercially similar plants such as soybeans.
	Grains
Alfalfa
Barley
Maize (US Corn)
Millet
Milo
Oats
Quinoa
Amaranth
Rice
Rye
Sorghum
Wheat (UK Corn)
Bulgur
Couscous
Buckwheat
	Beans
Chick Pea
Lentils
Soybeans

]]></description>
		<link>http://cookbook.foodsnwines.com/493/cereal-grain/</link>
	</item>
	<item>
		<title>Yogurt : Dairy</title>
		<description><![CDATA[	A pudding-like food made from milk fermented in a culture of (typically) Lactobacillus delbrueckii bulgaricus and Streptococcus salivarius thermophilus. At the end of the process, the yogurt is usually heated to kill the bacteria. &#8220;Live active culture&#8221; is a type of yogurt that has the live bacteria still in it. Some people believe that this [...]]]></description>
		<link>http://cookbook.foodsnwines.com/492/yogurt-dairy/</link>
	</item>
	<item>
		<title>Condensed milk : Dairy</title>
		<description><![CDATA[	Condensed milk is evaporated whole milk and added with sugar . It contains high percent of sugar(about 40%) and more than 8% of fats and 28% of milk solids, that means it is quiet high in calories.
	Condensed milk can be used to make many desserts and candies.

]]></description>
		<link>http://cookbook.foodsnwines.com/491/condensed-milk-dairy/</link>
	</item>
	<item>
		<title>Condensed milk : Dairy</title>
		<description><![CDATA[	Condensed milk is evaporated whole milk and added with sugar . It contains high percent of sugar(about 40%) and more than 8% of fats and 28% of milk solids, that means it is quiet high in calories.
	Condensed milk can be used to make many desserts and candies.

]]></description>
		<link>http://cookbook.foodsnwines.com/490/condensed-milk-dairy/</link>
	</item>
	<item>
		<title>Condensed milk : Dairy</title>
		<description><![CDATA[	Condensed milk is evaporated whole milk and added with sugar . It contains high percent of sugar(about 40%) and more than 8% of fats and 28% of milk solids, that means it is quiet high in calories.
	Condensed milk can be used to make many desserts and candies.

]]></description>
		<link>http://cookbook.foodsnwines.com/489/condensed-milk-dairy/</link>
	</item>
	<item>
		<title>Milk : Dairy</title>
		<description><![CDATA[	The milk of some mammals, particularly cows, goats, sheep, and buffalo, is collected for human consumption, either directly, usually after pasteurization, or is processed into dairy products such as cream, butter, yogurt, ice cream, or cheese. When used alone, milk almost always refers to cow&#8217;s milk.
	A rarer use is to refer to plant-based &#8216;milks&#8217;, usually [...]]]></description>
		<link>http://cookbook.foodsnwines.com/488/milk-dairy/</link>
	</item>
	<item>
		<title>Egg : Dairy</title>
		<description><![CDATA[	Bird and fish eggs are common food sources. For fish eggs, see roe or caviar. Reptile eggs, particularly turtle eggs, are sometimes eaten as well. Chicken eggs are standard. Duck, goose, quail, and ostrich eggs are occasionally used as gourmet ingredients.
	Eggs are frequently used to bind other ingredients together, trap air in the food, or [...]]]></description>
		<link>http://cookbook.foodsnwines.com/487/egg-dairy/</link>
	</item>
	<item>
		<title>Sour Cream : Dairy</title>
		<description><![CDATA[	Sour cream is cream that has been fermented with lactic-acid bacteria to make it sour.
	Sour cream is most commonly spread on bagels. Sometimes it is mixed with bits of tomato, basil, or chives. Sour cream can be used as a dip, often with additional ingredients mixed in.

]]></description>
		<link>http://cookbook.foodsnwines.com/486/sour-cream-dairy/</link>
	</item>
	<item>
		<title>Cream : Dairy</title>
		<description><![CDATA[	Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. In the raw milk, over time, the lighter fat rises to the top. In many countries cream is sold in several grades depending on total fat content.
	Cream produced by cows grazing on natural pasture [...]]]></description>
		<link>http://cookbook.foodsnwines.com/485/cream-dairy/</link>
	</item>
	<item>
		<title>Cheese : Dairy</title>
		<description><![CDATA[	Cheese is a dairy foodstuff made from the curdled milk of various animals, most frequently cows, but often goats, sheep, and water buffalo.
	Some cheeses are made with the addition of herbs and spices. In some locations as a response to the loss of diversity in mass-produced cheeses, a cottage industry has grown up around home [...]]]></description>
		<link>http://cookbook.foodsnwines.com/484/cheese-dairy/</link>
	</item>
	<item>
		<title>Ghee : Dairy</title>
		<description><![CDATA[	Ghee, or clarified butter, is butterfat that has been separated from the water, proteins, and salt in butter. This is accomplished by heating the butter at as low a temperature as possible. The butter will seperate into three layers: the casein, a frothy layer on top; the clairified butterfat in the middle; and the water, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/483/ghee-dairy/</link>
	</item>
	<item>
		<title>Butter : Dairy</title>
		<description><![CDATA[	Butter is a dairy product made by churning fresh cream. It consists of an emulsion of water and milk proteins in a matrix of fat, with over 80% being fat. It is used as a condiment and for cooking in much the same ways as vegetable oils or lard.
	It is solid but soft at room [...]]]></description>
		<link>http://cookbook.foodsnwines.com/482/butter-dairy/</link>
	</item>
	<item>
		<title>Dairy</title>
		<description><![CDATA[	Dairy ingredients are generally the product of milk from mammals, often cows, goats, sheep, buffalo, and other domesticated animals. Historically, eggs are also considered dairy products, perhaps because dairies often raised chickens as well as cows.
	Butter
Ghee
Buttermilk
Cheese
Cream
Sour cream
Whipped cream
Eggs
Milk
Condensed milk
Yogurt

]]></description>
		<link>http://cookbook.foodsnwines.com/481/dairy/</link>
	</item>
	<item>
		<title>Vegan cuisine :  : Special Diets</title>
		<description><![CDATA[	Vegan cuisine uses no animal products, such as meat, dairy, or eggs. This is more restrictive than vegetarian cuisine, which allows non-meat animal products. All vegan recipes are vegetarian.
Different people practice veganism for different reasons; some of the most common are animal rights/welfare considerations, environmental concerns, and health. See Wikipedia&#8217;s article for more information on [...]]]></description>
		<link>http://cookbook.foodsnwines.com/480/vegan-cuisine-special-diets/</link>
	</item>
	<item>
		<title>Low-calorie diet : Special Diets</title>
		<description><![CDATA[	Low-Calorie Diets

Recently, interest has been picking up in low-calorie diets, especially for their possible life-extending properties.
	Studies with laboratory rats fed a nutritionally complete, yet calorie-restricted diet lived far longer than the control group which ate normal amounts. The lean rats also maintained youthful appearances and activity levels well into normal rat middle-age and had similar [...]]]></description>
		<link>http://cookbook.foodsnwines.com/479/low-calorie-diet-special-diets/</link>
	</item>
	<item>
		<title>Kosher : Special Diets</title>
		<description><![CDATA[	Kosher refers to that which is prepared in accordance with Judaic Law. Kosher foods are foods that practicing Jews are allowed to consume. The specific rules are enumerated in the Torah, and refined in the Talmud.
	There are two groups of rules - what can be eaten and how it can be prepared.
	What can be eaten
Any [...]]]></description>
		<link>http://cookbook.foodsnwines.com/478/kosher-special-diets/</link>
	</item>
	<item>
		<title>High Protein Diet : Special Diets</title>
		<description><![CDATA[	A High Protein Diet is often recommended by bodybuilders and nutritionists to help efforts to build muscle and lose fat. It should not be confused with low-carbohydrate diets such as the Atkins Diet, which are not calorie-controlled and which often contain large amounts of fat.
	High Protein diets typically obtain 30%60% of their calories from protein, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/477/high-protein-diet-special-diets/</link>
	</item>
	<item>
		<title>Halaal : Special Diets</title>
		<description><![CDATA[	Halaal is a label given to foods which are ceremonially clean according to Muslim traditions, as stated in the Koran. It is similar to the Jewish tradition of Kosher food (i.e., pork is not allowed), and has a common origin in early monotheistic scripture.

]]></description>
		<link>http://cookbook.foodsnwines.com/476/halaal-special-diets/</link>
	</item>
	<item>
		<title>Eating for Health : Special Diets</title>
		<description><![CDATA[	In choosing a healthful diet, you must start with two important concepts:
Your diet choice is no good if you fail to follow it.
Your diet choice can not make up for smoking, lack of excercise, or any other bad habit.
	Following your diet
	Not everyone is trying to lose weight, but as an example, suppose that you are. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/475/eating-for-health-special-diets/</link>
	</item>
	<item>
		<title>Gluten-Free : Special Diets</title>
		<description><![CDATA[	What is Gluten?
	Gluten is a protein most notably found in wheat, but also present in a number of other common grains. It permits the flexibility of wheat flour as a baking material. Gluten&#8217;s elasticity allows the cells that form in bread, and keep baked goods from crumbling. The elasticity of gluten increases when it is [...]]]></description>
		<link>http://cookbook.foodsnwines.com/474/gluten-free-special-diets/</link>
	</item>
	<item>
		<title>Atkins Diet Cooking : Atkins</title>
		<description><![CDATA[	The Atkins diet is a diet in which one eats a low level of carbohydrates and larger amounts of protein, including meats, poultry, and fish. Dieters avoid simple carbohydrates (refined sugar and starch (ie.flour) as well as most forms of sugar, starches (including starchy vegetables like potatoes), milk (but not cream or cheese), and grains [...]]]></description>
		<link>http://cookbook.foodsnwines.com/473/atkins-diet-cooking-atkins/</link>
	</item>
	<item>
		<title>Fantasy and Mythical cuisines</title>
		<description><![CDATA[	Many people like to have themed parties, both for kids birthdays, conventions, or just for fun. A themed dinner and party is greatly enhanced with proper foods, not just costume and decoration. I will be placing various ideas below for fantasy and mythological cooking in the days and weeks to come.
	For those who are eager [...]]]></description>
		<link>http://cookbook.foodsnwines.com/472/fantasy-and-mythical-cuisines/</link>
	</item>
	<item>
		<title>Cuisine of Tibet</title>
		<description><![CDATA[	The basic Tibetan meal is tsampa, a kind of dough made with roasted barley flour and yak butter with water, teror beer.
	Tibetans live on beef,mutton and milk products.As everybody knows,beef and mutton contain high heat energy,which is helpful for people living in the area of high attitude to withstand coldness.
	Yak Butter,refined from the milk of [...]]]></description>
		<link>http://cookbook.foodsnwines.com/471/cuisine-of-tibet/</link>
	</item>
	<item>
		<title>Cuisine of Nepal</title>
		<description><![CDATA[	in nepal, rice pancakes are served with lamb gravy. the batter has onions and fenuguk and cocunut mixed into it.
]]></description>
		<link>http://cookbook.foodsnwines.com/470/cuisine-of-nepal/</link>
	</item>
	<item>
		<title>Cuisine of India</title>
		<description><![CDATA[	Indian cuisine is the general term for the wide variety of cooking styles from India. In reality, India hosts an even greater number of distinct regional cuisines than the European continent. In general Indian food is prepared with delicate mixtures of many different fresh and dried spices, and the exact recipes often vary greatly from [...]]]></description>
		<link>http://cookbook.foodsnwines.com/469/cuisine-of-india/</link>
	</item>
	<item>
		<title>Empanada : Cuisine of Chile</title>
		<description><![CDATA[	Empanadas appear to be South American wontons or egg rolls. They might be more like pocket pies though. This recipe could really do with a picture.
	The filling usually consists primarily of beef. It may also contain cheese, ham and cheese, humita (corn with béchamel sauce) or spinach. Fruit is used to create a dessert empanada. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/468/empanada-cuisine-of-chile/</link>
	</item>
	<item>
		<title>Cuisine of Colombia</title>
		<description><![CDATA[	Cuisine of Colombia
	Sancocho
Ajiaco
Empanadas Colombiana
Pan de Yuca
]]></description>
		<link>http://cookbook.foodsnwines.com/467/cuisine-of-colombia/</link>
	</item>
	<item>
		<title>Tangerine Jelly : Cuisine of Brazil</title>
		<description><![CDATA[	Ingredients
One dozen big tangerines
2 kilos of sugar
2 liters of water
6 limes
	Preparation
	Cut very well the tangerines with the peel, taking care when you take out the seeds. Add water and keep until the next day. Then boil until very soft. Add sugar an leave baking until firm.

]]></description>
		<link>http://cookbook.foodsnwines.com/466/tangerine-jelly-cuisine-of-brazil/</link>
	</item>
	<item>
		<title>Moqueca de Peixe : Cuisine of Brazil</title>
		<description><![CDATA[	This is a recipe for the original Bahian Moqueca de Peixe. To prepare moqueca for 5 people, you will need:
	Ingredients
1 kg of fresh (white) fish (just try coal fish in the beginning), cut into two-finger wide stripes/slices
the juice of one lemon
2 mid-sized onions, cut into circular slices
2 bell peppers (one red, one green), cut into [...]]]></description>
		<link>http://cookbook.foodsnwines.com/465/moqueca-de-peixe-cuisine-of-brazil/</link>
	</item>
	<item>
		<title>Bobó de Camarao : Cuisine of Brazil</title>
		<description><![CDATA[	Ingredients
3 lbs medium size shrimp
3 lb yuca or manioc (wikipedia entry) root
2 cups onion, chopped
3 cloves garlic, chopped
½ cup olive oil
6 medium tomatoes, peeled and seeded (or a large can of whole tomatoes)
¼ cup cilantro, chopped
2 cups coconut milk
¼ cup dendź
1 green bell peppers, chopped
add salt and pepper to taste
some palm oil
	Preparation
Peel and cut the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/464/bobo-de-camarao-cuisine-of-brazil/</link>
	</item>
	<item>
		<title>Brigadeiro : Cuisine of Brazil</title>
		<description><![CDATA[	Brigadeiro is a simple Brazillian chocolate fudge candy created in the 1920s. It is named after Brazilian airman Brigadeiro Eduardo Gomes.
	For further information see Wikipedia&#8217;s entry on Brigadeiro.
	Ingredients
1 can of condensed milk (395g)
3 tablespoons of cocoa powder
1 tablespoon of butter
1 package of chocolate sprinkles
	Procedure
In a heavy saucepan, mix the milk, cocoa and butter. Stir to [...]]]></description>
		<link>http://cookbook.foodsnwines.com/463/brigadeiro-cuisine-of-brazil/</link>
	</item>
	<item>
		<title>Empanada : Cuisine of Argentina</title>
		<description><![CDATA[	Empanadas appear to be South American wontons or egg rolls. They might be more like pocket pies though. This recipe could really do with a picture.
	The filling usually consists primarily of beef. It may also contain cheese, ham and cheese, humita (corn with béchamel sauce) or spinach. Fruit is used to create a dessert empanada. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/462/empanada-cuisine-of-argentina/</link>
	</item>
	<item>
		<title>Fried Okra : Southern cuisine</title>
		<description><![CDATA[	Fried okra means summer in the South. A quick mid-day meal; a side-dish at the evening meal &#8212; easy to make and always tasty.
	For 1 person
	1. Wash and drain a couple of handfuls of fresh okra.
	2. Cut each okra into three or four slices, about 3/4 to one inch long. Discard the stem.
	3. Soak the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/461/fried-okra-southern-cuisine/</link>
	</item>
	<item>
		<title>Hominy Grits : Southern cuisine</title>
		<description><![CDATA[	Ingredients
5 cups water
1 cup hominy grits
1 tablespoon butter
1 tablespoon honey, brown sugar, or maple syrup (optional)
	Procedure
Bring water to a rapid boil in a saucepan.
Gradually pour in the hominy grits and stir.
Add the butter and stir.
Cook for 20 minutes, or until the water is absorbed.
	Grits may be sweetened with honey, brown sugar, maple syrup, or jelly. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/460/hominy-grits-southern-cuisine/</link>
	</item>
	<item>
		<title>Chicken-fried Steak : Southern cuisine</title>
		<description><![CDATA[	Chicken Fried Steak is a hearty food dish in the southern USA. The dish is commonly served with mashed potatoes smothered in chicken fried steak gravy.
	Chicken Fried Steak is, simply, a cut of steak (usually cheap round steak)pounded until tender and then breaded like you would bread chicken, and fried in oil. Milk, salt, and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/459/chicken-fried-steak-southern-cuisine/</link>
	</item>
	<item>
		<title>Fried Chicken : Southern cuisine</title>
		<description><![CDATA[	Fried chicken is a Southern main dish, served often at &#8220;Sunday dinner&#8221; (&#8221;dinner&#8221; being the midday meal for many Southerners) or church &#8220;suppers&#8221; (&#8221;supper&#8221; being the term for the evening meal). Recipes are legion; every family has one handed down. Here&#8217;s one:
	Buttermilk Fried Chicken with Pan Gravy
	1. Cut up a chicken into 8-10 pieces: legs, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/458/fried-chicken-southern-cuisine/</link>
	</item>
	<item>
		<title>Queso : Tex-Mex cuisine</title>
		<description><![CDATA[	Queso (cheese in Spanish) is a common dip found in southwestern and Tex-Mex cooking.
	Killer queso dip
1 lb. hot pork sausage
1 lb. Velveeta cheese
10 oz. can tomatoes stewed with green chilies (i.e. Rotel brand)
	Serve with tortilla chips or Fritos. Recipe makes about 3 cups.
	In a saucepan
	Brown sausage in saucepan and drain grease. Ad cubed cheese and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/457/queso-tex-mex-cuisine/</link>
	</item>
	<item>
		<title>Chile : Southwestern cuisine</title>
		<description><![CDATA[	Chile, chili, and chilli are ambiguous terms that generally all mean the same thing. You might be looking for one of&#8230;
chili (or chile) peppers, fruits known for their &#8220;heat&#8221;
chili powder, these fruits dried and ground, and mixed with other spices like cumin
Chili (see below), a dish made with chili peppers and/or chili powder, usually containing [...]]]></description>
		<link>http://cookbook.foodsnwines.com/456/chile-southwestern-cuisine/</link>
	</item>
	<item>
		<title>New England cuisine</title>
		<description><![CDATA[	New England cuisine is a type of American cuisine found in the Northeast United States. It is characterized by extensive use of seafood and dairy products.
	Recipes
New England Boiled Dinner
Boston Baked Beans
Chowder

]]></description>
		<link>http://cookbook.foodsnwines.com/455/new-england-cuisine/</link>
	</item>
	<item>
		<title>Midwestern cuisine</title>
		<description><![CDATA[	Midwestern cuisine in the United States is based on simple dishes such as pot roast, sausage, scrapple (also found in the South), and pancakes. Dairy is an important ingredient, especially cheese. Meals tend to be served family-style rather than in courses. Seasoning is light, and tends to the sweet; Midwestern cooks aim to feed a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/454/midwestern-cuisine/</link>
	</item>
	<item>
		<title>California cuisine</title>
		<description><![CDATA[	California cuisine is a cuisine marked by an interest in &#8220;fusion&#8221; integrating disparate cooking styles and ingredients and which, out of respect for the state&#8217;s health-conscious tradition, tends to produce food which is fresh and/or lean, rather than manufactured and/or fried.
	Common ingredients
	California cuisine adapts old world and far east cooking techniques to the ingredients available [...]]]></description>
		<link>http://cookbook.foodsnwines.com/453/california-cuisine/</link>
	</item>
	<item>
		<title>Cuisine of the United States</title>
		<description><![CDATA[	The Cuisine of the United States is very diverse, with many diverse cuisines from the various regions of the country. Here is a partial list of the regional and ethnic cuisenes of the United States.
	American Chinese cuisine
California cuisine
Euro-asian cuisine
Hawaiian cuisine
Midwestern cuisine
Mid-Atlantic cuisine
New England cuisine
New York City cuisine
Cuisine of Puerto Rico
Southern U.S. cuisine
Cajun cuisine
Louisiana Creole cuisine
Soul [...]]]></description>
		<link>http://cookbook.foodsnwines.com/452/cuisine-of-the-united-states/</link>
	</item>
	<item>
		<title>Wild Rice Blueberry Dessert : Native American cuisine</title>
		<description><![CDATA[	Ingredients
2 cups fresh or frozen blueberries
3/4 cup water
1/4 teaspoon salt
3/4 cup sugar
2 teaspoons cornstarch
1/4 cup water
1 tablespoon lemon juice
3 to 4 cups cooked wild rice (2/3 to 1 cup, uncooked)
	Instructions
Combine the blueberries, water and salt.
Mix sugar and cornstarch and dissolve this in the 1/4 cup water. Stir this into blueberries and cook, over medium heat, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/451/wild-rice-blueberry-dessert-native-american-cuisine/</link>
	</item>
	<item>
		<title>Blue Corn-Pinon Pancakes with Apricot-Pinon Compote : Native American cuisine</title>
		<description><![CDATA[	Apricot-Pinon Compote Ingredients
1 tablespoon unsalted butter
1/3 cup pine nuts
1 cup chopped fresh or dried apricots
1 to 2 tablespoons light corn syrup
1/4 teaspoon ground Mexican cinnamon (canela) or other ground cinnamon
1 drop pure almond extract
1 cup water
	Pancake Ingredients
1 1/4 cups pine nuts
3/4 cup unbleached all-purpose flour
1/2 cup blue or other cornmeal
1 tablespoon sugar
3/4 teaspoon baking powder
3/4 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/450/blue-corn-pinon-pancakes-with-apricot-pinon-compote-native-american-cuisine/</link>
	</item>
	<item>
		<title>Tamales : Cuisine of Mexico</title>
		<description><![CDATA[	This recipe yields about 50 tamales.
	Ingredients
	Spices and seasonings mix
½ cups corn oil
6 tablespoon chili powder
3 tablespoon garlic powder
3 tablespoon ground cumin (comino)
1 tablespoon (or less) black pepper
2 tablespoon salt
	Masa mix
4 lb bag corn masa
3 tablespoons paprika
3 tablespoons salt
1 tablespoon cumin seeds
3 tablespoons chili powder
3 tablespoons garlic powder
2 cups of corn oil (add only when indicated!)
	Meats [...]]]></description>
		<link>http://cookbook.foodsnwines.com/449/tamales-cuisine-of-mexico/</link>
	</item>
	<item>
		<title>Arroz con pollo : Cuisine of Puerto Rico</title>
		<description><![CDATA[	Ingredients (for 8 people)
8 small boneless and skinless chicken breasts
2 cloves of fresh garlic
1 onion finely chopped
½ cup vegetable or olive oil
3 cups rice (not instant)
5 cups chicken bullion
1 cup chopped culantro and 1 cup water (blend and then drain water after blending)
½ pound cooked peas
2 red bell peppers cut in very thin strips
Salt and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/448/arroz-con-pollo-cuisine-of-puerto-rico/</link>
	</item>
	<item>
		<title>Lechon Asao : Cuisine of Puerto Rico</title>
		<description><![CDATA[	Lechon Asado al horno
	Ingredients: 1-6 pound pork shoulder 5 teaspoons of salt 5 medium garlic cloves 1/2 teaspoon of powdered pepper 1/2 teaspoon of crushed oregano 3 tablespoons of vegetable oil 1 tablespoon of vinegar Procedure: Wash the pork shoulder. With a sharp knife make incisions in different place of the pork shoulder. Put salt [...]]]></description>
		<link>http://cookbook.foodsnwines.com/447/lechon-asao-cuisine-of-puerto-rico/</link>
	</item>
	<item>
		<title>Coquito : Cuisine of Puerto Rico</title>
		<description><![CDATA[	Ingredients:
	2 cans cream of cocoanut (Coco-Lopez) 2 cans condensed milk 4 - 6 oz Bacardi white rum 1/4 tsp cinnamon 1/4 tsp ground cloves 1/8 tsp nutmeg 1 tsp vanilla extract
	Directions:
	Mix all ingredients in a blender or food processor. Store refrigerated. Remove from refrigerator a half hour prior to serving and warm slightly

]]></description>
		<link>http://cookbook.foodsnwines.com/446/coquito-cuisine-of-puerto-rico/</link>
	</item>
	<item>
		<title>Jamaican Jerk Chicken : Cuisine of Jamaica</title>
		<description><![CDATA[	Ingredients
Spices: ground allspice, ground thyme, ground sage, ground nutmeg, ground cinnamon, garlic powder, sugar, Cinnamon, mace, ginger, brown sugar, parsley
Pepper: cayenne pepper, ground black pepper, Scotch bonnet pepper, habanero, serranos peppers, Thai bird chiles, hot pepper sauce, minced red pepper, hot pepper jelly
Liquids: olive oil, soy sauce, white vinegar, orange juice, lime juice, red wine [...]]]></description>
		<link>http://cookbook.foodsnwines.com/445/jamaican-jerk-chicken-cuisine-of-jamaica/</link>
	</item>
	<item>
		<title>Cuisine of Quebec</title>
		<description><![CDATA[	Traditional Cuisine

Most famous for its tourtičre, pea soup, baked beans, ham dishes, stew of pig legs and maple desserts, Quebec&#8217;s traditional cuisine is today being rediscovered as rich and diverse as its immense territory.
	The temps des sucres (sugar season) is one of the oldest of Quebec culinary traditions. During springtime, many Quebecers go to cabanes [...]]]></description>
		<link>http://cookbook.foodsnwines.com/444/cuisine-of-quebec/</link>
	</item>
	<item>
		<title>poutine : Cuisine of Canada</title>
		<description><![CDATA[	Poutine is common dish throughout the Ontario, Quebec and Atlantic regions of Canada which is made up of three items: beef gravy, french fries and cheese curds.
	Ingredients
1 L of vegetable oil for frying
1 (290 g) can of beef gravy
5 medium potatoes
2 cups (.5 L) of cheddar cheese curds
	Procedure
Slice potatoes into finger-width wedges and rinse them [...]]]></description>
		<link>http://cookbook.foodsnwines.com/443/poutine-cuisine-of-canada/</link>
	</item>
	<item>
		<title>Pate Chinois : Cuisine of Canada</title>
		<description><![CDATA[	Pāté Chinois (Chinese Pie), sometimes known as shepherd&#8217;s pie, is a simple dish made from layered minced meat on the bottom, corn (either kernel corn or creamed corn) and mashed potatoes on top. While Quebecers do not use ketchup as frequently as their southern American neighbours, Chinese Pie is most often topped with some of [...]]]></description>
		<link>http://cookbook.foodsnwines.com/442/pate-chinois-cuisine-of-canada/</link>
	</item>
	<item>
		<title>Butter tart : Cuisine of Canada</title>
		<description><![CDATA[	Butter tarts are an extremely common dessert in Canada, especially Ontario. Many versions are made, some are gooey while some are not, and different nuts, fruits, and other fillings can be used. Similar tarts can be found in the culinary traditions of Scotland and France.
	Ingredients
	Dough
1 cup shortening
1 large teaspoon margarine
3/4 cup boiling water
3 1/2 cups [...]]]></description>
		<link>http://cookbook.foodsnwines.com/441/butter-tart-cuisine-of-canada/</link>
	</item>
	<item>
		<title>Cuisine of New Zealand : Pacific cuisines</title>
		<description><![CDATA[	Characteristics &#038; influences
	New Zealand cuisine is characterised by its freshness and diversity. Diversity is owed to its relative youth, in world terms, which brings a willingness to experiment with food. Freshness is owed to its surrounding ocean and fertile lands. Its distinctiveness is more in the way New Zealanders eat - generally preferring as relaxed [...]]]></description>
		<link>http://cookbook.foodsnwines.com/440/cuisine-of-new-zealand-pacific-cuisines/</link>
	</item>
	<item>
		<title>Cuisine of Australia : Pacific cuisines</title>
		<description><![CDATA[	Warning: Australia uses a metric tablespoon defined to be 20 mL, while the rest of the world uses a tablespoon that is approximately 15 mL. An Australian tablespoon contains 4 teaspoons, not 3. Australian recipes might use this, and might also use normal-sized tablespoons due to foreign influence. Be wary.
	Australians supposedly eat:
Vegemite Sandwich
Pavlova
Anzac biscuits
Lamingtons
Peach Melba
Carpetbag [...]]]></description>
		<link>http://cookbook.foodsnwines.com/439/cuisine-of-australia-pacific-cuisines/</link>
	</item>
	<item>
		<title>Pacific cuisines</title>
		<description><![CDATA[	Cuisine of Australia
Cuisine of Cook Islands
Cuisine of Fiji
Cuisine of French Polynesia
Cuisine of Guam
Cuisine of Hawaii
Cuisine of Kiribati
Cuisine of Marshall Islands
Cuisine of Nauru
Cuisine of New Caledonia
Cuisine of New Zealand (Aotearoa)
Cuisine of Niue
Cuisine of Northern Mariana Islands
Cuisine of Norfolk Island
Cuisine of Palau
Cuisine of Papua New Guinea
Cuisine of Pitcairn
Cuisine of Solomon Islands
Cuisine of Tonga
Cuisine of Tuvalu
Cuisine of Tokelau
Cuisine [...]]]></description>
		<link>http://cookbook.foodsnwines.com/438/pacific-cuisines/</link>
	</item>
	<item>
		<title>Potato Pancakes : Cuisine of Israel</title>
		<description><![CDATA[	Ingredients
4 large potatoes
1 medium onion
1 egg, beaten
2 tablespoons Matzo meal, corn meal, or flour
Salt to taste
2 tablespoons vegetable oil
Applesauce and/or sour cream
	Instructions
Peel potatoes and onion and grate.
Mix potato and onion with egg, meal, and salt.
Heat oil in a 10&#8243; pan over medium heat until it is quite hot. Drop 1-2 tablespoons of the potato mixture [...]]]></description>
		<link>http://cookbook.foodsnwines.com/437/potato-pancakes-cuisine-of-israel/</link>
	</item>
	<item>
		<title>Rice in Fish Broth-Sayyadieh : Cuisine of Iraq</title>
		<description><![CDATA[	Iraqi Recipe(Rice in Fish Broth-Sayyadieh)
	Ingredient
1 large fish (weighing about 2 Ibs.)
1 cup olive oil 2 cups uncooked rice
1 1/2 cups chopped onion
Salt, Lemon juice and Water
	Directions
Fry fish in olive oil until well cooked.
Fry the chopped onions in the same oil well browned. Bone the fried fish, reserving the cooked fillets.
Add the head, bones and skin [...]]]></description>
		<link>http://cookbook.foodsnwines.com/436/rice-in-fish-broth-sayyadieh-cuisine-of-iraq/</link>
	</item>
	<item>
		<title>Cuisine of Iran</title>
		<description><![CDATA[	Zereshk Palau (Rice with Barberries)

1 onion
1 package of dried barberries
1 tsp sugar
a dash of salt
chicken (cooked and processed into small pieces)
2 cups basmati rice
vegetable oil
a few spindles of saffron
	Soak barberries in water for 20-30 minutes. Chop onion and saute in oil. Strain barberries to remove any stones. Combine barberries with onion and cook on low [...]]]></description>
		<link>http://cookbook.foodsnwines.com/435/cuisine-of-iran/</link>
	</item>
	<item>
		<title>Arab cuisine</title>
		<description><![CDATA[	Is there not there any one out there who will share a recipe for lamb shanks?!

]]></description>
		<link>http://cookbook.foodsnwines.com/434/arab-cuisine/</link>
	</item>
	<item>
		<title>Arambasici : Cuisine of Dalmatia</title>
		<description><![CDATA[	Arambai?i, kraut rolls, speciality from Sinj, Dalmatia, Croatia
	Ingredients
600 g beef
150 g smoked ham
50-60 g suet from ox kidneys
200 g pork
Beefbone
smoked pork
mutton
raw ham or smoked tongue
broth of water
2 large onions
some garlic
cloves
grated lemon rind
salt and pepper
some ground cinnamon
2-3 crushed cloves
1 grund nutmeg
1 head of sauer-kraut (or fresh white of grape leaves)
	Preparation
Image:Arambas.jpg
	Apart from other ingredients, fresh sauerkraut is [...]]]></description>
		<link>http://cookbook.foodsnwines.com/433/arambasici-cuisine-of-dalmatia/</link>
	</item>
	<item>
		<title>Warak Dawali : Cuisine of Lebanon</title>
		<description><![CDATA[	Ingredients
For the Chicken
4 x Skin-on, boned chicken breasts
2 Lemons completely juices (fresh lemons!)
6 cloves garlic
1 tsp Salt
1 tsp Pepper
1 tsp Basil
1/4 tsp Cayenne Pepper
6 large potatoes sliced in 1/4&#8243; slices
For the &#8216;toom&#8217; (Arabic for garlic)
4 cloves of garlic
1/2 cup olive oil
1/4 cup lemon juice
1/4 tsp salt
a dash of cayenne.
	Instructions
Blend the lemon juice, garlic, salt, pepper, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/432/warak-dawali-cuisine-of-lebanon/</link>
	</item>
	<item>
		<title>Sheik el Mahshi : Cuisine of Lebanon</title>
		<description><![CDATA[	Ingredients
	For the Chicken
4 x Skin-on, boned chicken breasts
2 Lemons completely juices (fresh lemons!)
6 cloves garlic
1 tsp Salt
1 tsp Pepper
1 tsp Basil
1/4 tsp Cayenne Pepper
6 large potatoes sliced in 1/4&#8243; slices
	For the &#8216;toom&#8217; (Arabic for garlic)
4 cloves of garlic
1/2 cup olive oil
1/4 cup lemon juice
1/4 tsp salt
a dash of cayenne.
	Procedure
Blend the lemon juice, garlic, salt, pepper, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/431/sheik-el-mahshi-cuisine-of-lebanon/</link>
	</item>
	<item>
		<title>Garlic Lemon Chicken : Cuisine of Lebanon</title>
		<description><![CDATA[	Ingredients
For the Chicken
4 x Skin-on, boned chicken breasts
2 Lemons completely juiced (use fresh lemons!)
6 cloves garlic
1 tsp Salt
1 tsp Pepper
1 tsp Basil
1/4 tsp Cayenne Pepper
6 large potatoes sliced in 1/4&#8243; slices
For the &#8216;toom&#8217; (Arabic for garlic)
4 cloves of garlic
1/2 cup olive oil
1/4 cup lemon juice
1/4 tsp salt
a dash of cayenne.
	Instructions
Blend the lemon juice, garlic, salt, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/430/garlic-lemon-chicken-cuisine-of-lebanon/</link>
	</item>
	<item>
		<title>Cuisine of Lebanon</title>
		<description><![CDATA[	Lebanese Cooking
	Some recipes passed down by my dear Grandmother.
	Types of Recipes:
	Chicken
Garlic Lemon Chicken Slow cooked chicken with a lemon/garlic marinade.
Chicken Shawarma Chicken heavily marinated in yoghurt and various spices in a yoghurt and tahini sauce wrapped in a pita with tomato.
	Lamb
Sheik el Mahshi Eggplant with lamb, tomato and pine nuts
Warak Dawali Grape leaves stuffed with [...]]]></description>
		<link>http://cookbook.foodsnwines.com/429/cuisine-of-lebanon/</link>
	</item>
	<item>
		<title>Wild Spinach and Lemon Salad : Cuisine of Israel / Palestine</title>
		<description><![CDATA[	5 minutes to prepare, a feast for the eyes and a surprise for the tongue.
	Ingredients
Spinach
Lemon or Lime
Salt
Sumak
Black Pepper
Olive Oil
	Procedure
Clean the spinach leaves and remove stems.
Poach leaves in boiling water for 2-3 minutes.
Rinse in cold water.
Wash lemon thoroughly.
Slice lemon paper thin with sharp knife.
Arrange plate circularly: loosley place a small bunch of leaves, then a slice [...]]]></description>
		<link>http://cookbook.foodsnwines.com/428/wild-spinach-and-lemon-salad-cuisine-of-israel-palestine/</link>
	</item>
	<item>
		<title>Tabula : Cuisine of Israel / Palestine</title>
		<description><![CDATA[	Also spelled and pronounced Tabouli - regional pronounciations vary.
	Ingredients
1/2 cup bulghur wheat (fine grind is best, medium grind acceptable)
2 bunches parsley (flat leaf or curly Italian)
1 bunch green onion
Tomatoes - at least 2 cups chopped
5 or 6 stalks fresh mint
2 to 3 lemons - to taste
Olive oil
Salt
Cucumbers (optional)
Romaine lettuce leaves (garnish &#038; scoopers, optional)
Fresh grape [...]]]></description>
		<link>http://cookbook.foodsnwines.com/427/tabula-cuisine-of-israel-palestine/</link>
	</item>
	<item>
		<title>Mejadra : Cuisine of Israel / Palestine</title>
		<description><![CDATA[	Extremely simple to cook, this dish is a fundamental component of the Palestinian cusine. It provides carbohydrates, proteins, and a full stomach. It also tastes great.
	Ingredients
1 Cup Rice or Bulgur
1 Cup Lentils
1 medium sized Onion
	Method
The more common recipe uses rice. Bulgur can be substituted for rice, with the exact same procedure.
Fry the lentils in oil [...]]]></description>
		<link>http://cookbook.foodsnwines.com/426/mejadra-cuisine-of-israel-palestine/</link>
	</item>
	<item>
		<title>Humus : Cuisine of Israel / Palestine</title>
		<description><![CDATA[	Ingredients
1 cup dry chick peas
water
1 teaspoon baking soda
2-3 cloves of garlic
1 tablespoon salt
Tahini (T&#8217;hina) and water, to make a paste
ground cumin; fresh, coarse cut coriander leaves; salt to taste
	Procedure
On the night before you plan to cook
In a large pot, add the chick peas, 2.5 cups of water, and baking soda. Leave to soak for 6-12 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/425/humus-cuisine-of-israel-palestine/</link>
	</item>
	<item>
		<title>Cuisine of Israel / Palestine</title>
		<description><![CDATA[	Characteristics
	Mainly Mediterranean and Near East, with European and other influences.
	Recipes
Humus
Mejadra
Tabula
Wild Spinach and Lemon Salad
Mod

]]></description>
		<link>http://cookbook.foodsnwines.com/424/cuisine-of-israel-palestine/</link>
	</item>
	<item>
		<title>Scottish cuisine</title>
		<description><![CDATA[	Scottish cuisine is often neglected and ignored, due to the prevailing view of Haggis. The country itself has quite a bit more to offer however. Presonally, my favorite is the Scottish Egg, which I&#8217;ve been trying to perfect since I left the restaurant industry. I&#8217;m hoping, by starting this page, others will contribute as well [...]]]></description>
		<link>http://cookbook.foodsnwines.com/423/scottish-cuisine/</link>
	</item>
	<item>
		<title>Cuisine of the United Kingdom</title>
		<description><![CDATA[	&#8220;British cookery is sometimes regarded as a source of fun but actually it ranks with the best cuisines in the world. British cooking, however, is not just traditional &#8216;Roast Beef and Yorkshire Pudding&#8217;. It reflects and incorporates something from all the cultures and countries Britain has had contact with throughout her long history. Indeed British [...]]]></description>
		<link>http://cookbook.foodsnwines.com/422/cuisine-of-the-united-kingdom/</link>
	</item>
	<item>
		<title>Cuisine of Turkey</title>
		<description><![CDATA[	Introduction
	With roots going back to the Eastern Turkish troops who left their homeland centuries ago, Turkish cuisine has travelled a long way to where we call Turkiye today.
	Having useful knowledge of keeping food for long travelling periods, first Turkish troops had little to dine on. On the way, they were influenced by different civilisatons such [...]]]></description>
		<link>http://cookbook.foodsnwines.com/421/cuisine-of-turkey/</link>
	</item>
	<item>
		<title>Cuisine of Sweden</title>
		<description><![CDATA[	Börja koka upp ris. Strimla en stor falukorv. Hacka en gul lök. Fräs löken. Stek korven. Tillsätt tomatpure en burk krossade tomater, grädde, peppar och salt efter eget tycke. Låt sjuda ett tag.
	Servera med riset.
]]></description>
		<link>http://cookbook.foodsnwines.com/420/cuisine-of-sweden/</link>
	</item>
	<item>
		<title>Basque cuisine : Cuisine of Spain</title>
		<description><![CDATA[	Introduction
	The Basque Country, or Euskal Herria as it is known to its inhabitants, encompasses three provinces of France and four of Spain. The origins of the Basque people are unknown, but it is likely that they have inhabited the region since prehistoric times.
	Like the Basque language, which is distinct from any other known language, Basque [...]]]></description>
		<link>http://cookbook.foodsnwines.com/419/basque-cuisine-cuisine-of-spain/</link>
	</item>
	<item>
		<title>All-i-oli : Cuisine of Spain</title>
		<description><![CDATA[	All-i-oli, ajoaceite in spanish, is a typical sauce from Valencia made up of olive oil and garlic. It is generally done with also egg but this is not real all-i-oli.

]]></description>
		<link>http://cookbook.foodsnwines.com/418/all-i-oli-cuisine-of-spain/</link>
	</item>
	<item>
		<title>Spanish Omelette : Cuisine of Spain</title>
		<description><![CDATA[	Ingredients
1lb/450g waxy potatoes
1 large white/spanish onion
About 1 liter of oil - Olive oil is best
6 eggs
pinch salt
	Recipe
Peel and slice potatoes. The slices should be quite thin.
Meanwhile, heat the oil on a low heat in a large saute pan
Add the potatoes to the saute pan, and fry until soft and cooked through, but not browned. This [...]]]></description>
		<link>http://cookbook.foodsnwines.com/417/spanish-omelette-cuisine-of-spain/</link>
	</item>
	<item>
		<title>Sangrķa : Cuisine of Spain</title>
		<description><![CDATA[	Sangria is a famous Spanish wine-based drink. Just as people we are drifting from place to place around the globe, this recipe for the Sangria here at wikibooks may bring great times to all those unsuspecting people waiting to party. Enjoy, drink and as Horatius Flaccus said, Carpe Diem!
	Ingredients
	Liquids
50% wine
25% orange juice
12.5% Sprite/7up
12.5% Tango Tropical
1 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/416/sangria-cuisine-of-spain/</link>
	</item>
	<item>
		<title>Paella : Cuisine of Spain</title>
		<description><![CDATA[	Ingredients (for 4 people)
	A Valencian Paella
500g (1 lb.) chicken
500g (1 lb.) rabbit
480g (1 lb.) medium grain rice
350g (3/4 lb.) paella vegetables (big haricot beans &#8220;garrofó&#8221;, small haricot beans &#8220;tavella&#8221;, green beans &#8220;bajoqueta (de ferraura)&#8221;/&#8221;judķas verdes&#8221;, red peppers and green peppers optional)
24 snails (optional)
120g (1/4 lb.) tomatoes
1.5 L (4 cups) of water
olive oil, salt, paprika (&#8221;pebre [...]]]></description>
		<link>http://cookbook.foodsnwines.com/415/paella-cuisine-of-spain/</link>
	</item>
	<item>
		<title>Gazpacho : Cuisine of Spain</title>
		<description><![CDATA[	Ingredients
1 lb /450 g tomatoes
1/2 lb / 225 g green peppers
1/2 cucumber
a few cilantro leaves
clove of garlic
1/4 chilli pepper, seeds removed (optional, leave out if you want a milder soup)
2 oz / 50 g white bread, 2-3 days old (also optional, leave out for a thinner soup)
1/2 mild Spanish onion
1 tbsp balsamic vinegar
2 tbsp olive [...]]]></description>
		<link>http://cookbook.foodsnwines.com/414/gazpacho-cuisine-of-spain/</link>
	</item>
	<item>
		<title>Prekmurska gibanica : Cuisine of Slovenia</title>
		<description><![CDATA[	PREKMURSKA GIBANICA is a cake similar to Strudel, with poppy seeds, curd cheese, walnuts and apples. It is a national speciality of Slovenia.
	Ingredients
A fireproof earthenware baking mould (preferably round, diameter 32 to 35 cm, height 7 to 9 cm).
To pour on: 70 cl sour cream and 2 eggs or 3 egg yolks, mixed well
To sprinkle [...]]]></description>
		<link>http://cookbook.foodsnwines.com/413/prekmurska-gibanica-cuisine-of-slovenia/</link>
	</item>
	<item>
		<title>Bliny : Cuisine of Russia</title>
		<description><![CDATA[	blini (singular blin; in Russian, ????[?]) are small Russian pancakes, typically topped with sour cream, jam or caviar.
	The following recipe makes 20-25 blini.
	Ingredients
1.3 pounds of wheat flour
1 tablespoon of sugar
1 tablespoon of salt
5 teaspoons of butter
1 ounce of yeast
1 egg
4 cups of milk
5 teaspoons of olive oil
	Procedure
Dissolve the yeast in 3 cups of warm (80-95 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/412/bliny-cuisine-of-russia/</link>
	</item>
	<item>
		<title>Vareniki : Cuisine of Russia</title>
		<description><![CDATA[	Vareniki (singular varenik; in Russian, ????????[?]) are a national Russian dish, somewhat similar to pierogi, pelmeni and ravioli. Vareniki, however, are of larger size and frequently have cottage cheese filling. Other typical fillings include mashed potatoes, meat, or berries.
	During preparation, the filling is wrapped with dough, and then boiled for several minutes. The name varenik, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/411/vareniki-cuisine-of-russia/</link>
	</item>
	<item>
		<title>Sirniki : Cuisine of Russia</title>
		<description><![CDATA[	Sirniki are Russian curd fritters.
	Ingredients
500 grams Curd
2 Eggs
6 tablespoons Flour
2 tablespoons Sugar
1 teaspoon Salt
	Garnish
Sour cream &#038; Sugar or Jam, confiture.
Apple sauce
	Procedure
Mix curd, eggs, flour, sugar &#038; salt.
Take piece of paste, make round, flat shape &#038; put on warm frying pan with oil.
Wait until it becomes gold colour and flip.
When it brown on both sides you [...]]]></description>
		<link>http://cookbook.foodsnwines.com/410/sirniki-cuisine-of-russia/</link>
	</item>
	<item>
		<title>Russian Cabbage Borscht : Cuisine of Russia</title>
		<description><![CDATA[	Russian Cabbage Borscht is a hearty Russian vegetable soup. All borscht has a beet broth base, although borscht sometimes also contains other vegetables.
	Ingredients
	Soup
1 1/2 cups thinly sliced Potatoes (about 3 small potatoes)
1 cup thinly sliced Beets.
4 cups water
1-2 tablespoons Butter
1 1/2 cups chopped Onion (about 1/3 of a large onion)
1 1/2 teaspoons Salt
1 stalk Celery, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/409/russian-cabbage-borscht-cuisine-of-russia/</link>
	</item>
	<item>
		<title>Cuisine of Romania</title>
		<description><![CDATA[	Mititei (grilled meatballs) is a typical Romanian dish. Usually in Romania you could find the prepared meat in most of the food shops, and you only have to cook them.
	Ingredients
minced pork meat (beef or beef-pork combination would do too)
minced garlic
white pepper
paprika
	Procedure
All the ingredients are mixed together, forming a paste; the ingredients are not optional, and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/408/cuisine-of-romania/</link>
	</item>
	<item>
		<title>Cuisine of Poland</title>
		<description><![CDATA[	The traditional cuisine of Poland is characterised by meat and vegetables, especially potatoes and dills. Lunch and dinner tend to be heavy.
	Breakfast is usually savoury. Lunch is taken at 2-3 o&#8217;clock and dinner is taken at 4-7 o&#8217;clock.
	The most well-known dish outside Poland is perhaps bigos. It is a sauerkraut (pickled cabbage) and meat (usually [...]]]></description>
		<link>http://cookbook.foodsnwines.com/407/cuisine-of-poland/</link>
	</item>
	<item>
		<title>Cuisine of the Netherlands</title>
		<description><![CDATA[	Dutch Cuisine is usually quite simple, but there are some good desserts:
	Dutch Desserts / Cakes
No-Bake Chocolate Pie

]]></description>
		<link>http://cookbook.foodsnwines.com/406/cuisine-of-the-netherlands/</link>
	</item>
	<item>
		<title>Cuisine of Italy</title>
		<description><![CDATA[	Introduction
	Italian cuisine has a tradition of dishes based on wheat products (such as bread and pasta), vegetables, cheese, fish, and meat, usually prepared in such a manner as to preserve their ingredients&#8217; natural qualities, appearance, and taste.
	This kind of cuisine puts a stress on lightness and healthy nutrition, and tends to vary greatly between the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/405/cuisine-of-italy/</link>
	</item>
	<item>
		<title>Cuisine of Ireland</title>
		<description><![CDATA[	Starters on Cuisine of w:Ireland:
	Boiled cabbage and bacon, boiled in the same pot. Soak the bacon in water for a night before to make it less salty, and boil it with new water. Not very popular these days.
	Rashers (bacon) and sausages and fried eggs. Mostly for breakfast or for lunch, but along with white pudding [...]]]></description>
		<link>http://cookbook.foodsnwines.com/404/cuisine-of-ireland/</link>
	</item>
	<item>
		<title>Cuisine of Hungary</title>
		<description><![CDATA[	Hungarian cooking
	Food and cooking form an important part of Hungarian culture, above all in the art of hospitality. Traditional Hungarian cuisine relies on the wide variety of high quality ingredients produced in the country including meats, seasonal vegetables, fruits and honey.
	Starters
	Soup is the quintessential Hungarian starter, and there are literally dozens of types including cold [...]]]></description>
		<link>http://cookbook.foodsnwines.com/403/cuisine-of-hungary/</link>
	</item>
	<item>
		<title>Cuisine of Greece : Spanakopita</title>
		<description><![CDATA[	Spanakopita is a spinach pie. This recipe serves 8.
	Ingredients
2 lbs. fresh spinach (or equivalent amount frozen, thawed, and drained)
1 large onion, finely chopped
1/4 C extra virgin olive oil
1 C chopped scallions
1/2 C minced fresh parsley
1 T minced fresh dill
1/4 t freshly ground nutmeg
1 T lemon juice
3/4 C crumbled feta cheese
3/4 C small curd cottage cheese
1/4 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/402/cuisine-of-greece-spanakopita/</link>
	</item>
	<item>
		<title>Cuisine of Germany</title>
		<description><![CDATA[	German cooking is considered rather heavy. Depending on season and region it uses pork, beef, sausages, game and fish. Vegetables used include especially potatoes, peas and carrots, cauliflower, string beans, pickled cabbage (Sauerkraut), kale (Grünkohl), asparagus. There&#8217;s a variety of stews. Surely not everything is Sauerkraut. Germany has various regional cuisines and specialities.
	Here is a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/401/cuisine-of-germany/</link>
	</item>
	<item>
		<title>Cuisine of France</title>
		<description><![CDATA[	French cuisine is characterised by its extreme diversity. Despite France&#8217;s history of centralization (Paris), each region has its own distinctive specialities: cuisine from North-West France uses butter and cream; Provenēal cuisine (from the southeast) favours olive oil and herbs; and eastern French recipes are reminiscent of German cuisine, including sausages, beer and sauerkraut. Wine and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/400/cuisine-of-france/</link>
	</item>
	<item>
		<title>Cuisine of Finland</title>
		<description><![CDATA[	Finnish cuisine is generally healthful, thanks in part to wholemeal products (rye, barley, oats) and berries (such as blueberries, lingonberries, cloudberries, and sea buckthorn). Traditionally families gather berries from forests in the autumn. Various turnips were common in older cooking, but these were largely supplanted by the potato when it was introduced in the 18th [...]]]></description>
		<link>http://cookbook.foodsnwines.com/399/cuisine-of-finland/</link>
	</item>
	<item>
		<title>Cuisine of Denmark</title>
		<description><![CDATA[	Danish traditional food that reflects the northern agricultural climate, where recipes are made of grains, beef, pork, chicken and milk products.
rye bread (rugbrųd)
beer bread (ųllebrųd)
rųdkaal: braised red cabbage
frikadeller: veal and pork meat patties traditionally served with gravy and rųdkaal
	South Jutland
	South Jutland is the southern part of the Danish mainland which is connected to Germany. There [...]]]></description>
		<link>http://cookbook.foodsnwines.com/398/cuisine-of-denmark/</link>
	</item>
	<item>
		<title>Cuisine of Bulgaria</title>
		<description><![CDATA[	Bulgarian Cuisine has grown out of wealth of culinary traditions, both local and foreign, combined in a way which is uniquely Bulgarian, offering cuisine with its own characteristics, originality and exceptional variety.
	The variety in Bulgarian cuisine is based on the long history of the country, as well as on the long-lasting migrations of the tribes [...]]]></description>
		<link>http://cookbook.foodsnwines.com/397/cuisine-of-bulgaria/</link>
	</item>
	<item>
		<title></title>
		<description><![CDATA[	Cuisine of Belgium
	Belgian cuisine is very similar to French Cuisine, but there are some specific regional dishes.
Asperges a la Flammand (asparagus with eggs and butter sauce)
Stoofvlees (meat stew)
Gentse waterzooi (chicken meal soup)
	Belgian fries
	A strange event happened in the history of Belgian cuisine. Belgian historians claim that the so-called &#8220;French fries&#8221; are actually a Belgian invention. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/396//</link>
	</item>
	<item>
		<title>Cuisine of Austria</title>
		<description><![CDATA[	Austrian recipies and dishes
Wiener Schnitzel (Viennese Schnitzel, calf escalope; thin hammered meat, bathed in eggs, breaded with pulverised rusk, shortly fried)
Schnitzel Wiener Art (&#8221;Schnitzel ą la Vienna&#8221;, pork escalope made like Wiener Schnitzel)
Goulash Soup

]]></description>
		<link>http://cookbook.foodsnwines.com/395/cuisine-of-austria/</link>
	</item>
	<item>
		<title>Potato and cabbage soup : Albanian dishes</title>
		<description><![CDATA[	Potato and cabbage soup (Albanian: Supė borsh me patate e lakėr) is an Albanian soup composed of mainly potato and cabbage.
	Recipe for potato and cabbage soup
	Ingredients
1 onion, grated
3 tablespoons oil or margarine
2 carrots, finely chopped
3 celery stalks, finely chopped
1 tablespoon flour
1 tablespoon tomato sauce
5 cups meat stock
1 pound cabbage, finely chopped
2 tablespoons vinegar
1 pound potatoes, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/394/potato-and-cabbage-soup-albanian-dishes/</link>
	</item>
	<item>
		<title>Mixed vegetables : Albanian dishes</title>
		<description><![CDATA[	Several different dishes are called &#8220;Mixed vegetables&#8221;; they all consist primarily of different kinds of vegetables cut into pieces and mixed together, then either served as-is or else cooked, typically by sauteing.
	The Albanian mixed vegetables dish, Turli perimesh, has the following recipe:
	Ingredients
2 lbs of various vegetables (peppers, eggplant, okra, zucchini, potatoes, etc)
1/2 cup oil, divided
1 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/393/mixed-vegetables-albanian-dishes/</link>
	</item>
	<item>
		<title>Garlic dressings : Albanian dishes</title>
		<description><![CDATA[	These are two garlic dressings recipes.
	Garlic-lemon dressing Ingredients:
1 sm. garlic clove
1 sprig rosemary
1 strip lemon peel (1&#8243; x 1/2&#8243;)
3/4 cup olive oil
1/4 cup lemon juice
	Instructions: Place the garlic and rosemary on a cutting board and lightly crush with the flat side of a heavy knife. Put the rosemary, garlic and lemon peel in a clean [...]]]></description>
		<link>http://cookbook.foodsnwines.com/392/garlic-dressings-albanian-dishes/</link>
	</item>
	<item>
		<title>Fėrgesė of Tirana with veal : Albanian dishes</title>
		<description><![CDATA[	Fėrgesė of Tirana with veal, Fergesė e Tiranės me Mish Viēi is an Albanian dish of veal.
	Ingredients
Veal Cutlets, one pound
Salted Cottage Cheese or Greek Feta Cheese, half-pound
Flour, one tablespoon
Butter, one quarter-pound stick
Virgin Olive Oil, 3 tablespoons
Onion, one medium-sized
	Add Salt, Black Pepper, and Chili Pepper for flavor
	Cooking Instructions
	First, cut the veal cutlets into small pieces and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/391/fergese-of-tirana-with-veal-albanian-dishes/</link>
	</item>
	<item>
		<title>Fėrgesė of Tirana with peppers : Albanian dishes</title>
		<description><![CDATA[	Tirana Fergese with Peppers, Fergesė e Tiranės me piperka, is an Albanian dish of peppers. Serves 4 people, sometimes utilized as an appetizer
	Ingredients
Green or Red Peppers, half- pound
Red Tomatoes, one pound
Salted Cottage Cheese or Greek Feta Cheese, half-pound
Flour, one tablespoon
Butter, one quarter-pound stick
Virgin Olive Oil, 3 tablespoons
	Add Salt, Black Pepper, and Chili Pepper to your [...]]]></description>
		<link>http://cookbook.foodsnwines.com/390/fergese-of-tirana-with-peppers-albanian-dishes/</link>
	</item>
	<item>
		<title>Elli&#8217;s veal or chicken with walnuts : Albanian dishes</title>
		<description><![CDATA[	Elli&#8217;s veal or chicken with walnuts, Gjellė me arra tė Ellit, is an Albanian dish of veal or chicken.
	Ingredients
2 tablespoons flour
15 finely crushed shelled walnuts
2 beaten egg yokes
1 minced garlic clove
1/4 lb. stick butter
2-3 lbs of Veal or Chicken meat
cut up in 1&#8243; cubes
	Cooking Instructions
	Place the meat or chicken in a saucepan and cook over [...]]]></description>
		<link>http://cookbook.foodsnwines.com/389/ellis-veal-or-chicken-with-walnuts-albanian-dishes/</link>
	</item>
	<item>
		<title>Bean Jahni soup : Albanian dishes</title>
		<description><![CDATA[	Bean Jahni soup, Jani me fasule, is an Albanian dish of bean soup.
	Ingredients:
2 cups of dry white beans
1/2 cup chopped onion
1/2 cup olive oil
2 tablespoons tomato sauce
1 tablespoon chopped parsley
1 tablespoon chopped mint salt
chili powder
	Instructions: Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in [...]]]></description>
		<link>http://cookbook.foodsnwines.com/388/bean-jahni-soup-albanian-dishes/</link>
	</item>
	<item>
		<title>Baked leeks : Albanian dishes</title>
		<description><![CDATA[	2 lbs leeks 1/2 cup oil 3/4 cup chopped onion 1/2 lb ground meat 1 tablespoon tomato sauce Mild red pepper Salt Pepper
	Cut off the green leaves from leeks; wash and cut leeks slantwise into 1-inch thick slices. Saute in a little oil and place in a baking pan. Saute onion and ground meat in [...]]]></description>
		<link>http://cookbook.foodsnwines.com/387/baked-leeks-albanian-dishes/</link>
	</item>
	<item>
		<title>Baked lamb and yogurt : Albanian dishes</title>
		<description><![CDATA[	Baked lamb and yogurt, Tavė Kosi, is an Albanian recipe for lamb.
	Ingredients:
1-1/2 lbs lamb
4 tablespoons butter (1/2 stick)
2 tablespoons rice
Salt, pepper
	For Yogurt sauce:
1 tablespoon flour
4 tablespoons butter (1/2 stick)
2 lbs. yogurt
5 eggs
Salt, pepper
	Preparation: Cut meat in 4 serving pieces, sprinkle each piece with salt and pepper, and bake in a moderately-heated oven with half the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/386/baked-lamb-and-yogurt-albanian-dishes/</link>
	</item>
	<item>
		<title>Albanian Vegetable Pie : Albanian dishes</title>
		<description><![CDATA[	Albanian vegetable pie, Byrek Shqipėtar me perime, is an Albanian recipe for cooking pies. Albanian pies are generally made of thin pastry leaves which can be rolled out at home or bought as FILO dough at a supermarket. Most of the pies prepared by Albanian cooks are not sweet; instead, pie fillings are almost always [...]]]></description>
		<link>http://cookbook.foodsnwines.com/385/albanian-vegetable-pie-albanian-dishes/</link>
	</item>
	<item>
		<title>Cuisine of Albania</title>
		<description><![CDATA[	Albanian cuisine consists of local dishes from around the country of Albania. Many of these dishes are typical of the Balkans and indeed the Mediterranean, but some are local specialties. The main meal of the Albanians is lunch and it is usually accompanied by a salad of fresh vegetables, such as tomatoes, cucumbers, green peppers, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/384/cuisine-of-albania/</link>
	</item>
	<item>
		<title>Tea Eggs : Cuisine of Taiwan</title>
		<description><![CDATA[	Tea Eggs
	Ingredients
6 chicken eggs
4 cups of water
3 tbl. of Jasmine green tea
1/4 tbl. of dark soy sauce
1/2 tsp. chopped ginger
1/2 tsp. of chopped garlic
	Procedure
Bring water and spices to a boil
Drop eggs and boil for 3 minutes
Reduce to simmer and simmer for 1 hour
Reduce to low heat and allow eggs to sit in brine until served.

]]></description>
		<link>http://cookbook.foodsnwines.com/383/tea-eggs-cuisine-of-taiwan/</link>
	</item>
	<item>
		<title>Bubble Tea : Cuisine of Taiwan</title>
		<description><![CDATA[	Bubble Tea - Very popular drink
	Ingredients
1/2 cup chilled, cooked bubble tea pearls
1 cup crushed ice
1 cup very strong chilled black tea
1 cup homogenized milk, or to taste
honey or granulated sugar, to taste
	Procedure
Place pearls in a large parfait glass,
Combine all remaining ingredients in a cocktail shaker,
Shake rigorously until mixture is frothy
Pour into glass and serve with [...]]]></description>
		<link>http://cookbook.foodsnwines.com/382/bubble-tea-cuisine-of-taiwan/</link>
	</item>
	<item>
		<title>Cuisine of Indonesia</title>
		<description><![CDATA[	Indonesian cuisine features a mixture of Chinese, Indian and European influences. Being an archipelago with hundreds of different ethnic groups, Indonesian cuisine is extremly rich in variety, with regional cooking techniques and ingredients.
	Vegetarian (Sayuran)
Gado-gado Indonesian salad with peanut sauce
rujak Fruit salad
	Poultry (Ayam) For authentic Indonesian dishes, use free range chicken if available
Ayam goreng kuning Fried [...]]]></description>
		<link>http://cookbook.foodsnwines.com/381/cuisine-of-indonesia/</link>
	</item>
	<item>
		<title>Bah Kut Teh : Cuisine of Malaysia</title>
		<description><![CDATA[	Bah Kut Teh

Bah Kut Teh (literally means Spare Rib Tea) is a Hokkien specialty. It is an exotic herbal soup spiced with plenty of aromatic spices including star anise, cinnamon, cloves and lots of garlics. It is served with Chinese doughnut and goes well with white rice. Usually comes with a small serve of cut [...]]]></description>
		<link>http://cookbook.foodsnwines.com/380/bah-kut-teh-cuisine-of-malaysia/</link>
	</item>
	<item>
		<title>Eurasian Smore : Cuisine of Malaysia</title>
		<description><![CDATA[	Eurasian Smore - Beef shank stew
Overview
Category:	Main dish, Stew
Servings:	?? Persons
Calories:	?? kcal/?? kJ
Time:	?? hours
Difficulty:		
	Ingredients
300 grams beef shank
1/4 teaspoon bicarbonate of soda
2 tablesppons ground pepper
1 teaspoon salt
1 teaspoon sugar
2 tablespoons vinegar
4 tablespoons dark soya sauce
2 tablespoons oil
420 millilitre water
3 Onions
1 thumb-sized piece of ginger
10 centimetre piece cinnamon
100 grams small carrots
3 potatos
1 tomato
1 sprig coriander leaves
2 soda biscuits
tin of [...]]]></description>
		<link>http://cookbook.foodsnwines.com/379/eurasian-smore-cuisine-of-malaysia/</link>
	</item>
	<item>
		<title>Cuisine of the Philippines</title>
		<description><![CDATA[	Adobo - Meat cooked with soy sauce and vinegar
Sinigang - Pork cooked with vegetables in a sour broth
Kare Kare -
Lumpia Shanghai - &#8216;Filipino springroll&#8217;
Sisig - Diced meat, allegedly pig ear
ModuleDiscussionEdit this page

]]></description>
		<link>http://cookbook.foodsnwines.com/378/cuisine-of-the-philippines/</link>
	</item>
	<item>
		<title>Cuisine of Vietnam</title>
		<description><![CDATA[	These recipes are considered to be a part of the culinary tradition of Vietnam:
Ph?  rice noodle soup
Ph? gą  with chicken
Bśn m?ng  rice noodle soup with bamboo shoots
Canh chua  fish soup (sour soup)
Bįnh mģ  colorful Saigon sandwich on French bread
Nem  fried spring rolls

]]></description>
		<link>http://cookbook.foodsnwines.com/377/cuisine-of-vietnam/</link>
	</item>
	<item>
		<title>Pad Thai : Thailand Recipes</title>
		<description><![CDATA[	Pad Thai
	This is a family recipe, so it may not be terribly accurate. It still is delicious, though.
	Ingredients
1/2 pound of rice noodles
1/4 cup fish sauce
1/4 cup and 1 Tbs. white vinegar
1/4 cup and 1 Tbs. granulated sugar
1/2 cup of vegetable oil
1/2 pound of shrimp, tofu, or beef (or a combination of all three)
2 eggs
4 chopped [...]]]></description>
		<link>http://cookbook.foodsnwines.com/376/pad-thai-thailand-recipes/</link>
	</item>
	<item>
		<title>Chuu Chee Fish : Thailand Recipes</title>
		<description><![CDATA[	Chu Chee Fish &#8212; whole fish in kaeng chuu chee curry sauce with lime leaves
	This very tasty distinctly Thai fish dish is great as one of the main courses of a Thai banquet. It is also good on it&#8217;s own with rice.
	Ingredients
650g whole bream or similar fish
1 metric cup vegtable oil (reserve 1 tablespoon for [...]]]></description>
		<link>http://cookbook.foodsnwines.com/375/chuu-chee-fish-thailand-recipes/</link>
	</item>
	<item>
		<title>Cuisine of Thailand</title>
		<description><![CDATA[	Recipes
Chuu Chee Fish - Whole fish in chuu chee curry sauce with lime leaves. Very tasty.
Pad Thai - A signature fried noodle dish of Thailand.
Tom Yum Gai - Chicken and mushroom hot and sour soup.
Mee krob - Fried Noodles
Khaeng Keaw Wan - Coconut soup with green curry and sliced meat.
Pad Krapao - Fried minced meat [...]]]></description>
		<link>http://cookbook.foodsnwines.com/374/cuisine-of-thailand/</link>
	</item>
	<item>
		<title>Cuisine of Korea</title>
		<description><![CDATA[	Bulgogi (???) - beef (and sometimes pork) marinated in soy sauce, sesame oil, garlic and chilli pepper, cooked on a grill at the table. It is a main course, and is therefore served with rice and side dishes. Bulgogi literally means &#8220;fire beef&#8221; and is often called &#8220;Korean BBQ.&#8221;
Bibimbap (???) - (literally meaning mixed rice [...]]]></description>
		<link>http://cookbook.foodsnwines.com/373/cuisine-of-korea/</link>
	</item>
	<item>
		<title>Cuisine of Japan</title>
		<description><![CDATA[	Recipes
	Rice ( gohan) Short-grain white rice.
Bento ( obentō) Box lunches.
Onigiri ( onigiri)
Sushi ( sushi)
Sashimi ( sashimi)
	Noodles ( men)
Soba ( soba) Japanese (buckwheat) noodles.
Udon ( udon) Japanese (thick) noodles in soup.
Kitsune Udon
Tanuki Udon
Tsukimi Udon
Ramen ( r?men) Chinese-style (thin) noodles in soup.
Shoyu Ramen
Miso Ramen
Shio Ramen
Tonkotsu Ramen
Chashu Ramen
Tanmen
Wonton Ramen
	Soup ( shirumono)
Miso Soup
Miso soup (Alternate recipe)
	Sweets &#038; Dessert ( [...]]]></description>
		<link>http://cookbook.foodsnwines.com/372/cuisine-of-japan/</link>
	</item>
	<item>
		<title>Cuisine of China</title>
		<description><![CDATA[	Chinese cuisine is actually not a single entity, but instead is made up of the individual cuisines of many provinces and ethnics groups of China. However, there are some common ingredients and philosophies about most Chinese food.
	First and foremost, Chinese believe that having a knife at the table is barbaric. This means dishes are usually [...]]]></description>
		<link>http://cookbook.foodsnwines.com/371/cuisine-of-china/</link>
	</item>
	<item>
		<title>Arroz Con Pollo : Key Recipes</title>
		<description><![CDATA[	This is a pretty standard Cuban dish, very similar to Paella, but without seafood.
	Chicken setup:
9 drumsticks
9 thighs
1 orange
1/2 lemon
1/2 lime
Adobo (or salt)
	Marinate the chicken for about 6 hours in the juice of 1 orange, 1/2 lemon, and 1/2 lime. Sprinkle with Adobo (or salt).
	Ingredients:
2 1/2 c. chopped green pepper (about 2 whole)
2 1/2 c. chopped [...]]]></description>
		<link>http://cookbook.foodsnwines.com/370/arroz-con-pollo-key-recipes/</link>
	</item>
	<item>
		<title>Cuban Black Beans : Key Recipes</title>
		<description><![CDATA[	Ingredients:
1 lb. Dried black beans
10 cups water
1 large green pepper (cut in half, seeds &#038; stem removed)
1/3 cup olive oil
1 large onion, chopped
4 cloves of garlic, smashed and chopped
1 large green pepper (seeds &#038; stem removed, then chopped)
4 teaspoons salt
1/2 teaspoon pepper
1 teaspoon oregano
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons dry white wine [...]]]></description>
		<link>http://cookbook.foodsnwines.com/369/cuban-black-beans-key-recipes/</link>
	</item>
	<item>
		<title>Cuisine of Cuba</title>
		<description><![CDATA[	Basic Ingredients
	Rice and beans
	White rice and black beans are the staple of every Cuban meal, and exist separately (Arroz con Frijoles Negros) or mixed together (Moros y Cristianos). Moros y Cristianos literally means &#8220;Moors and Christians&#8221; named because the beans are black (Moors) and the rice is white (Christians).
	Pork
	Pork is probably the most common meat [...]]]></description>
		<link>http://cookbook.foodsnwines.com/368/cuisine-of-cuba/</link>
	</item>
	<item>
		<title>Cuisine of South Africa</title>
		<description><![CDATA[	Introduction
	The cuisine of South Africa reflects the diversity of the various ethnic groups that make up the population of South Africa. The variety of different culinary traditions combined with the great variety of fresh food present a cuisine that caters for every taste sensation. Although the historical traditions are evident in the cuisine, modern food [...]]]></description>
		<link>http://cookbook.foodsnwines.com/367/cuisine-of-south-africa/</link>
	</item>
	<item>
		<title>Cuisine of Ethiopia</title>
		<description><![CDATA[	Ethiopian Dishes
	Most Ethiopian dishes are based on &#8220;berbere&#8221;, powdered hot red pepper that also contains a variety of other spices. Spiced, clarified butter is also commonly used, as are a variety of other spices. Usually several dishes are served at a meal, and Injera, a flat, pancake-like bread is always included. Stew or &#8220;wat&#8221; dishes [...]]]></description>
		<link>http://cookbook.foodsnwines.com/366/cuisine-of-ethiopia/</link>
	</item>
	<item>
		<title>Easy Dinners : Confections</title>
		<description><![CDATA[	These are dinners for people with little time or experience cooking. Generally they can be made in less then 30 minutes to put together and less then 2 hours to cook, and don&#8217;t involve complicated preperation.
]]></description>
		<link>http://cookbook.foodsnwines.com/365/easy-dinners-confections/</link>
	</item>
	<item>
		<title>Marshmallow : Confections</title>
		<description><![CDATA[	Ingredients
About 1 cup confectioners&#8217; sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115 degrees)
1/4 teaspoon salt
2 large egg whites
1 teaspoon vanilla extract
	Procedure
	Oil bottom and sides of a 13 by 9 by 2-inch rectangular metal baking pan and dust [...]]]></description>
		<link>http://cookbook.foodsnwines.com/364/marshmallow-confections/</link>
	</item>
	<item>
		<title>Peanut Brittle : Confections</title>
		<description><![CDATA[	Peanut Brittle is a sugar based hard candy, with peanuts embedded in it.
	Ingredients
1 cup granulated white sugar
1/2 cup light corn syrup
1/4 teaspoon salt (omit if using salted peanuts)
1/4 cup water
1 cup shelled peanuts - raw (Roasted may be used. See Notes below.)
2 tablespoons butter, softened
1 teaspoon baking soda (Optional. See Notes below.)
	Procedure
Grease a 9&#8243; x [...]]]></description>
		<link>http://cookbook.foodsnwines.com/363/peanut-brittle-confections/</link>
	</item>
	<item>
		<title>Chocolate Taffy : Confections</title>
		<description><![CDATA[	This chocolate taffy recipe yields a candy similar to a &#8220;Tootsie Roll,&#8221; but slightly richer and less saccharine.
	Ingredients
2 cups sugar
2/3 cup Dutch process cocoa powder
1/2 teaspoon salt
1 cup light corn syrup
1/4 cup plus 1 tablespoon water
1 teaspoon white vinegar
1 1/2 tablespoons butter, plus additional for greasing pan and hands
	Recipe
	In heavy medium saucepan, combine sugar, cocoa [...]]]></description>
		<link>http://cookbook.foodsnwines.com/362/chocolate-taffy-confections/</link>
	</item>
	<item>
		<title>Honey Taffy : Confections</title>
		<description><![CDATA[	Honey Taffy  This recipe entails a good workout with the reward of unmistakably honey-flavored candies. This recipe can be completed by a single chef, but is much more fun with the help of friends and family.
	Ingredients
2 cups sugar
1/2 tsp salt
2 tablespoons corn starch
1 cup liquid honey, any variety
3/4 cup water
2 tablespoons butter
	Procedure
In a 3 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/361/honey-taffy-confections/</link>
	</item>
	<item>
		<title>Chocolate Truffel : Confections</title>
		<description><![CDATA[	Chocolate truffels are soft chocolate balls. This recipe makes about 24.
	Ingredients
8oz (227g) bittersweet/plain chocolate (chopped into small pieces)
6 tablespoons (likely Imperial ones: 108 mL, 7.2 US tablespoons, or 2 teaspoons shy of 1/4 cup) double cream (48% fat)
cocoa powder
	In the USA, try using 2 tablespoons unsalted butter with 5 and 1/3 tablespoons heavy cream.
	Procedure
Put the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/360/chocolate-truffel-confections/</link>
	</item>
	<item>
		<title>Brigadeiro : Confections</title>
		<description><![CDATA[	Brigadeiro is a simple Brazillian chocolate fudge candy created in the 1920s. It is named after Brazilian airman Brigadeiro Eduardo Gomes.
	For further information see Wikipedia&#8217;s entry on Brigadeiro.
	Ingredients
1 can of condensed milk (395g)
3 tablespoons of cocoa powder
1 tablespoon of butter
1 package of chocolate sprinkles
	Procedure
In a heavy saucepan, mix the milk, cocoa and butter. Stir to [...]]]></description>
		<link>http://cookbook.foodsnwines.com/359/brigadeiro-confections/</link>
	</item>
	<item>
		<title>Red Cross Fudge : Confections</title>
		<description><![CDATA[	Red Cross Fudge
	Delicious easy fudge that works every time. Never crystalizes.
	Ingredients and procedure
	Combine the following:
4-1/2 C Sugar
1/2 Lb. Butter
12 Oz. Evaporated milk
1 Tbsp. Vanilla extract
	Bring to a rolling boil. Cook at medium heat for 11 minutes, stirring constantly.
2 C Miniature marshmallows
12 Oz. Real chocolate chips
2 C Chopped walnuts
	Add to fudge and mix well
	Pour into a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/358/red-cross-fudge-confections/</link>
	</item>
	<item>
		<title>Chocolate Fudge : Confections</title>
		<description><![CDATA[	Chocolate fudge is a traditional, rich candy, especially around the holidays in the United States.
2 1/2 c Sugar
1/2 c Margarine or butter
2/3 c Evaporated milk
1 Jar (7 oz.) marshmallow creme
2 c Semi sweet chocolate chips
3/4 c Chopped walnuts
1 ts Vanilla
	Line 9 inch square or 13&#215;9 inch pan with foil so that foil extends over sides [...]]]></description>
		<link>http://cookbook.foodsnwines.com/357/chocolate-fudge-confections/</link>
	</item>
	<item>
		<title>Tiramisł : Desserts</title>
		<description><![CDATA[	Tiramisł means &#8220;pull me up&#8221; and aptly describes the Italian dessert made from lady fingers, espresso coffee, mascarpone cheese, egg whites, sugar, and often marsala wine. The biscuits are sprinkled with strong coffee and the marsala, and then embedded in a thick rich custard. Sometimes chocolate is also used, but that is not traditional.
	Ingredients
4 egg [...]]]></description>
		<link>http://cookbook.foodsnwines.com/356/tiramisu-desserts/</link>
	</item>
	<item>
		<title>S&#8217;more : Desserts</title>
		<description><![CDATA[	S&#8217;mores are a traditional American campfire treat, prepared over an open fire.
	Ingredients
4 marshmallows
4 graham crackers (4&#8243; x 2&#8243;)
2 oz chocolate bar
	Makes 4 single serving s&#8217;mores
	Preparation
Build a campfire for toasting marshmallows.
Find a long stick from the woods (a thin, long wooden dowell may be a good substitute). The stick, which is usually taken from the ground [...]]]></description>
		<link>http://cookbook.foodsnwines.com/355/smore-desserts/</link>
	</item>
	<item>
		<title>Sheer khurma : Desserts</title>
		<description><![CDATA[	Sheer Khurma is a sweet noodle soup served by many Indian Muslims to guests during the holy month of Ramadan. The recipe was originally imported from Persia.
	Ingredients
200 grams dry vermicelli
1 1/4 cups ghee
100 grams dried dates, soaked overnight, pitted and chopped thin
100 grams almonds, blanched and slivered
100 grams white raisins
100 grams halved cashew nuts
12 cups [...]]]></description>
		<link>http://cookbook.foodsnwines.com/354/sheer-khurma-desserts/</link>
	</item>
	<item>
		<title>Pavlova : Desserts</title>
		<description><![CDATA[	Pavlova is a light and fluffy meringue dessert named after the ballet dancer, Anna Pavlova. Both Wellington, New Zealand and Perth, Australia claim to be the home of the dish. The earliest record of the recipe is a cook book published in New Zealand in 1933, two years before claims made in Perth
	Pavlova is traditionally [...]]]></description>
		<link>http://cookbook.foodsnwines.com/353/pavlova-desserts/</link>
	</item>
	<item>
		<title>Jalebi : Desserts</title>
		<description><![CDATA[	Jalebi is a syrupy sweet that is shaped like a slightly large, chaotic pretzel and is traditionally prepared in South India.
	Ingredients

Jalebis
3 cup all-purpose flour
1/4 cup rice flour
1/4 teaspoon baking powder
2 cups water
	Syrup
4 cups sugar
3 cups water
1/8 teaspoon cream of tartar
red and yellow food coloring
1 teaspoon rose water
	3 cups of vegetable oil for deep frying
	Procedure
Mix up [...]]]></description>
		<link>http://cookbook.foodsnwines.com/352/jalebi-desserts/</link>
	</item>
	<item>
		<title>Denver Crunch : Desserts</title>
		<description><![CDATA[	Denver Crunch is a layered dessert that includes a crunchy base, a cream cheese middle, and a fruit top.
	Ingredients
	Crust:
2 cups Flour
1 cup chopped Pecans
1/2 cup Brown sugar
1 cup Butter
	Filling:
11 oz. Cream cheese
1 cup Powdered sugar
1 medium pkg. of Whipped cream
1 tsp. Vanilla
	Procedure
	Mix crust ingredients like pie crust until cumbly. Press in pan. Bake until brown. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/351/denver-crunch-desserts/</link>
	</item>
	<item>
		<title>Hot Fudge : Desserts</title>
		<description><![CDATA[	The sort of hot fudge appropriate for putting on ice cream sundaes.
	Hot Fudge
	Ingredients
1/2 cup Milk
1 1/2 cups Sugar
1 1/2 tablespoons Cocoa
dash Salt
3/4 tablespoon Butter
1/2 teaspoon Vanilla
	Procedure
	Mix milk, sugar, cocoa and salt in a saucepan and bring to a full rolling boil. Turn off heat and add butter and vanilla. Let cool for a couple minutes, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/350/hot-fudge-desserts/</link>
	</item>
	<item>
		<title>Rice Pudding : Desserts</title>
		<description><![CDATA[	This is a simple rice pudding recipe, dating to at least 1965, in Columbus Ohio USA.
	Ingredients
2 cups milk
4 eggs
2/3 cup sugar
3 cups cooked rice (brown rice works as well as, if not better than, white rice)
1 cup raisins, if desired
Cinnamon, nutmeg, vanilla extract to taste
	Preparation
Mix milk, eggs, sugar in a 3 quart casserole until thoroughly [...]]]></description>
		<link>http://cookbook.foodsnwines.com/349/rice-pudding-desserts/</link>
	</item>
	<item>
		<title>Atkins-friendly Chocolate Mousse : Desserts</title>
		<description><![CDATA[	Ingredients
1 cup or 1 parts Half &#038; Half
1 cup or 1 parts Heavy Cream
1 cup or 1 parts Water
4 scoops or 1 parts Atkins Chocolate Shake Mix
2 tsp or 1/24 part stevia extract or other sugar replacement
4 slices white bread, cubed
	Directions
Lightly whip half &#038; half and cream in a blender
Add other ingredients into blender
Blend everything [...]]]></description>
		<link>http://cookbook.foodsnwines.com/348/atkins-friendly-chocolate-mousse-desserts/</link>
	</item>
	<item>
		<title>Chocolate Mousse : Desserts</title>
		<description><![CDATA[	Chocolate Mousse (French for Chocolate foam) is a sweet food from France, which is normally served as dessert.
	Ingredients
200 g (8 oz) Bittersweet chocolate, chopped (s. Note)
3 Eggs (s. Note)
250ml (1 cup) Cream
40g Sugar
30 ml (2 tablespoons) hot water
	Preparation
Melt the chocolate in a double boiler.
Carefully separate the eggs.
Whisk the egg whites and cream separately until very [...]]]></description>
		<link>http://cookbook.foodsnwines.com/347/chocolate-mousse-desserts/</link>
	</item>
	<item>
		<title>Sunglow Motel-Cafe Pickle Pie : Desserts</title>
		<description><![CDATA[	The Sunglow Motel-Cafe in Bicknell, Utah serves a very unique pie: Pickle Pie. The recipe for this pie was developed by Cula Ekker.
	The recipe given here is their recipe, as it appeared in a Salt Lake Tribune article that is framed and hangs on the Cafe wall.
	Ingredients
5 eggs
2 cups sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/346/sunglow-motel-cafe-pickle-pie-desserts/</link>
	</item>
	<item>
		<title>Strawberry Rhubarb Pie : Desserts</title>
		<description><![CDATA[	Ingredients
2 1/2 c rhubarb stalks (about 1 1/4 pounds)
2 1/2 c sliced strawberries
1 1/4 c sugar
1/4 c cornstarch or tapioca pearls
1/4 tsp salt
	Procedure
	Crust
Prepare the flaky pie crust and refrigerate while preparing the filling.
	Filling
Clean the strawberries and remove the leaves.
Cut the strawberries in halves (or quarters for larger berries)
Clean and trim the rhubarb stalks.
Cut the stalks [...]]]></description>
		<link>http://cookbook.foodsnwines.com/345/strawberry-rhubarb-pie-desserts/</link>
	</item>
	<item>
		<title>Rhubarb Pie : Desserts</title>
		<description><![CDATA[	Ingredients
5 c rhubarb stalks (about 2 1/2 pounds)
1 1/2 c sugar
1/4 c cornstarch or tapioca pearls
1/4 tsp salt
	Procedure
	Crust
Prepare the flaky pie crust and refrigerate while preparing the rhubarb.
	Filling
Clean and trim the rhubarb stalks.
Cut the stalks into 1/2 inch to 1 inch sections.
Add sugar, cornstarch or tapioca, and salt.
Stir until rhubarb is evenly coated with dry [...]]]></description>
		<link>http://cookbook.foodsnwines.com/344/rhubarb-pie-desserts/</link>
	</item>
	<item>
		<title>Grandma&#8217;s Lemon Meringue Pie : Desserts</title>
		<description><![CDATA[	Grandma&#8217;s Lemon Meringue Pie
	This is the traditional old-fashioned lemon meringue pie with a gel-like center. If you want a sticky center, use the the other recipe instead.
	Ingredients
	Pie filling
1 1/2 cups cold water
1 cup white granulated sugar
2 tablespoons all purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup lemon juice (from about 2 lemons or bottled lemon juice)
1 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/343/grandmas-lemon-meringue-pie-desserts/</link>
	</item>
	<item>
		<title>Butter tart</title>
		<description><![CDATA[	Butter tarts are an extremely common dessert in Canada, especially Ontario. Many versions are made, some are gooey while some are not, and different nuts, fruits, and other fillings can be used. Similar tarts can be found in the culinary traditions of Scotland and France.
	Ingredients
	Dough
1 cup shortening
1 large teaspoon margarine
3/4 cup boiling water
3 1/2 cups [...]]]></description>
		<link>http://cookbook.foodsnwines.com/342/butter-tart/</link>
	</item>
	<item>
		<title>British Lemon Meringue Pie</title>
		<description><![CDATA[	British Lemon Meringue Pie
	These instructions will make a sticky and indulgent lemon meringue pie. If you want the normal gel-like center, use the other recipe instead.
	Ingredients
Serves 4.
8 digestive biscuits
2 imperial tbsp (36 mL, 2.4 US tbsp.) butter
1 tin sweetened condensed milk
1-2 lemons
3 eggs (1 yolk, 3 whites)
6 imperial tbsp (108 mL, 7.2 US tbsp.) caster [...]]]></description>
		<link>http://cookbook.foodsnwines.com/341/british-lemon-meringue-pie/</link>
	</item>
	<item>
		<title>Apple Pie</title>
		<description><![CDATA[	Ingredients
8 oz (225g) plain Flour
4 oz(110g) Margarine
2 oz (55g) Lard
pinch of Salt
2 tablespoons cold and 3 tablespoons hot Water
1 lb (500g) cooking Apples, sliced
1 oz (28g) Sugar, and additional to sprinkle on crust
1 oz (28g) Milk
	Procedure
Rub all flour, margarine, lard, and salt ingredients together until fine breadcrumbs
Add 2 tablespoons water to make a soft but [...]]]></description>
		<link>http://cookbook.foodsnwines.com/340/apple-pie/</link>
	</item>
	<item>
		<title>Traditional Pie Crust : Pie crusts</title>
		<description><![CDATA[	This is the traditional pie crust. To ensure a flakey crust (considered desirable), you need to use lard and you need to keep the lard from melting. It&#8217;s best to use a cold stone rolling pin and surface, and to generally keep everything in the refrigerator until used.
	Ingredients
flour
lard
salt
	Procedure
	Sift a pound and a half of flour, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/339/traditional-pie-crust-pie-crusts/</link>
	</item>
	<item>
		<title>Pie Crust</title>
		<description><![CDATA[	Pie crust is the shell which forms the outside of a pie. Old-style pie crusts are made of pastry. They are usually bland, flakey, and somewhat greasy. Many modern pies use crumb crusts, consisting of cookies crumbs or graham cracker crumbs held together with fat. Crumb crusts are generally sweeter and more flavorful than pastry [...]]]></description>
		<link>http://cookbook.foodsnwines.com/338/pie-crust/</link>
	</item>
	<item>
		<title>Grandma&#8217;s Pie Crust : Pie crusts</title>
		<description><![CDATA[	Ingredients
1 cup all purpose flour
1/2 teaspoon salt
10 tablespoons solid vegetable shortening
1 whipped egg
1/2 tablespoon distilled white vinegar
2 tablespoons cold water
	Procedure
Mix flour and salt. Cut shortening into the flour/salt mixture with a pastry cutter, until mixture resembles the texture of tiny peas.
In separate bowl, wisk the egg, vinegar and water until well mixed.
Drizzle water/egg mixture into [...]]]></description>
		<link>http://cookbook.foodsnwines.com/337/grandmas-pie-crust-pie-crusts/</link>
	</item>
	<item>
		<title>Fruit Whip : Desserts</title>
		<description><![CDATA[	Ingredients
3/4 cup sugar, plus three tablespoons
4 tablespoons cornstarch
pinch each of salt and fine-ground ginger
3 egg yolks and whites, divided
juice of one small lime
2 cups fruit nectar: peach, pear, apricot, or tropical fruits
	Procedure
In a saucepan, beat together dry ingredients, egg yolks and lime juice until pale and creamy
Beat in fruit nectar
Bring to a full boil over [...]]]></description>
		<link>http://cookbook.foodsnwines.com/336/fruit-whip-desserts/</link>
	</item>
	<item>
		<title>Ambrosia Fruit Salad : Desserts</title>
		<description><![CDATA[	Ambrosia Fruit Salad is a sweet mixture of mandarin oranges, fruit cocktail, coconut and marshmallows coated in sour cream. This is a favorite dessert salad at family gatherings.
	Ingredients
2 (11 oz) cans mandarin orange segments, drained
2 (15 oz) cans fruit cocktail, drained
2 cups flaked coconut
2 cups miniature marshmallows
1 (8 oz) container sour cream
	Procedure
Mix the mandarin oranges, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/335/ambrosia-fruit-salad-desserts/</link>
	</item>
	<item>
		<title>Peach Cobbler : Desserts</title>
		<description><![CDATA[	This is a simple recipe for peach cobbler.
	Ingredients
	Crust
1 cup all purpose Flour
½ cup Butter
¼ cup Milk
	Filling
2-15 oz. (425 g) cans Peaches
½ cup Sugar
	Procedure
Combine flour, butter, and milk. Cut together and set aside.
Pour 2 cans of peaches in 9&#8243;x13&#8243; baking pan. Sprinkle ½ cup of sugar on top
Roll out crust and place on top of peaches.
Bake [...]]]></description>
		<link>http://cookbook.foodsnwines.com/334/peach-cobbler-desserts/</link>
	</item>
	<item>
		<title>Apple Cobbler : Desserts</title>
		<description><![CDATA[	Apple Cobbler is a dessert made up of a baked apple filling and a simple topping. It is similar to Apple Crisp, which has a crunchy topping made with oatmeal.
	Ingredients
6 Cups sliced, peeled and cored baking apples
1 Cup all-purpose flour
2 Tbl. sugar
1 1/2 tea. baking powder
1/2 tea.
1/4 Cup butter
2/3 Cup + 2 Tbl. sugar
1 Tbl. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/333/apple-cobbler-desserts/</link>
	</item>
	<item>
		<title>Space Cake</title>
		<description><![CDATA[	Ingredients
1 cup finely ground pure marijuana (hydroponics is ok, as long as it is not artificial or has additives)
1 cup flour
1 cups water
1 tsp baking powder
1 tbsp cocoa powder
5 tbsp butter or margarine
1 cup sugar
	Additional Ideas
1 capful mint essence
1/2 cup chocolate chips (goes well with the mint)
1/2 cup coconut flakes
	Instructions
Preheat oven to 180 deg Celsius.
Grease [...]]]></description>
		<link>http://cookbook.foodsnwines.com/332/space-cake/</link>
	</item>
	<item>
		<title>Grannie Gilbert&#8217;s Sugar Cookies</title>
		<description><![CDATA[	Grannie Gilbert&#8217;s Sugar Cookies are a recipe of sugar cookies running with the Gilbert women of Ontario, Canada for more than 100 years. Noone knows where the recipe started, but it&#8217;s been that way as long as any can recall with no real change.
	Ingredients
512-768 mL (2-3 cups) of flour
10 mL (2 teaspoons) of baking powder
256 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/331/grannie-gilberts-sugar-cookies/</link>
	</item>
	<item>
		<title>Swedish Lemon Angels</title>
		<description><![CDATA[	Ingredients
1 egg
1/2 cup buttermilk
5 teaspoons baking soda
1/2 teaspoon vanilla
1 cup lemon juice
1 1/4 cups sugar
7/8 cup all-purpose flour
8 tablespoons butter or margarine, melted
	Procedure
Preheat oven to 375° F.
In a small bowl, beat egg until foamy.
Mix in buttermilk and vanilla.
Gradually add baking soda, one teaspoon at a time, mixing until smooth and creamy.
Pour in lemon juice all [...]]]></description>
		<link>http://cookbook.foodsnwines.com/330/swedish-lemon-angels/</link>
	</item>
	<item>
		<title>Saucepan Fudge Crackle Cookie</title>
		<description><![CDATA[	These are true chocolate cookies. They are brownie-like or cake-like. They tend to have a dome-like surface that stands 1/2-inch to 3/4-inch tall, and have a diameter of 2.5 to 5 inches. The surface is cracked.
	Ingredients
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup margarine
3 ounces unsweetened baking chocolate
1 cup common granulated sugar
2 eggs
1 teaspoon [...]]]></description>
		<link>http://cookbook.foodsnwines.com/329/saucepan-fudge-crackle-cookie/</link>
	</item>
	<item>
		<title>Oatmeal Raisin Cookies</title>
		<description><![CDATA[	Ingredients
3/4 c butter, apple sauce, equal parts butter and vegetable oil, or shortening
1 1/4 c brown sugar &#8212; firmly : packed
1 egg
1/3 c water or milk
1 1/2 tsp vanilla
3 c oats, rolled (raw) &#8212; quick/ : old fashioned
1 c flour &#8212; all-purpose
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 c raisins
3/4 c walnuts &#8212; chopped
	Procedure
Heat [...]]]></description>
		<link>http://cookbook.foodsnwines.com/328/oatmeal-raisin-cookies/</link>
	</item>
	<item>
		<title>Ginny&#8217;s Toll House Cookies</title>
		<description><![CDATA[	Ginny&#8217;s Toll House Cookies - Traditional chewy chocolate chip cookies with oatmeal added to provide a bit of extra body to the cookie.
	Ingredients
1 stick butter softened
1/3 cup sugar
½ cup brown sugar
1 egg
½ teaspoon vanilla
½ teaspoon salt
½ teaspoon baking soda
1 cup plus 2 tablespoons flour
¼ cup oatmeal
½ cup chocolate chips
	Procedure
Cream butter and sugars.
Add egg and vanilla [...]]]></description>
		<link>http://cookbook.foodsnwines.com/327/ginnys-toll-house-cookies/</link>
	</item>
	<item>
		<title>Molasses Cookies</title>
		<description><![CDATA[	These cookies can be considered gingerbread cookies, and originally were named as such. They resemble the molasses cookies made by Archway; they use relatively little ginger and are thus not as spicy hot as gingerbread cookies from many other recipes. They are usually somewhat soft and not at all gooey, being halfway between crumbly and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/326/molasses-cookies/</link>
	</item>
	<item>
		<title>Crispy Gingerbread Cookies</title>
		<description><![CDATA[	This recipe makes crispy gingerbread cookies that are perfect for gingerbread men. To keep the cookies crisp, store them in an air-tight container.
	Makes 5 1/2 dozen 4 1/2 inch gingerbread men.
	Ingredients
2/3 cup packed light brown sugar
2/3 cup molasses
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 teaspoon (1/2 tablespoon) baking soda
2/3 cup butter
1 egg
4 cups (1 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/325/crispy-gingerbread-cookies/</link>
	</item>
	<item>
		<title>Chewy Ginger Cookies</title>
		<description><![CDATA[	These chewy ginger cookies are soft and delicately flavored.
	This recipe makes about 4 to 4½ dozen cookies.
	Ingredients
¾ cup butter, softened
1 cup sugar
1 egg
¼ cup molasses
2 tsp. baking soda
2 cups flour
½ tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
½ tsp. salt
extra sugar for coating
	Procedure
Preheat oven to 350°F.
Cream the butter and the sugar.
Add the egg and [...]]]></description>
		<link>http://cookbook.foodsnwines.com/324/chewy-ginger-cookies/</link>
	</item>
	<item>
		<title>Sweet Cornbread : Desserts</title>
		<description><![CDATA[	Sweet Cornbread is a varient of the Skillet Cornbread made throughout the Southern United States. Sweet Cornbread is common in central and eastern Ontario and Quebec and is sometimes known by the alternative name of Johnny Cake.
	Ingredients
256 mL (1 cup) of cornmeal
512 mL (2 cups) of flour
8 mL (1 1/2 teaspoons) of baking powder
128 mL [...]]]></description>
		<link>http://cookbook.foodsnwines.com/323/sweet-cornbread-desserts/</link>
	</item>
	<item>
		<title>Sunshine Cake : Desserts</title>
		<description><![CDATA[	Sunshine Cake - Nothing more delicious in the way of cake can be made than sunshine cake. It is especially nice to serve with a frozen dessert of some kind, for it is not too rich and it is attractive in color.
	Ingredients
6 Eggs
1/3 tsp. Cream of tartar
1 cup Sugar
3/4 cup Flour
1 tsp. Lemon juice
1 tsp. [...]]]></description>
		<link>http://cookbook.foodsnwines.com/322/sunshine-cake-desserts/</link>
	</item>
	<item>
		<title>Rhubarb Cake : Desserts</title>
		<description><![CDATA[	Rhubarb Cake. While rhubarb may be a very tart food by itself, it makes excellent desserts such as the cake recipe below.
	Ingredients
1 1/2 C. raw sliced thin rhubarb
1 1/2 C. brown sugar
1/2 C butter or margarine
1 egg
1/2 tsp. salt
1 C. sour milk or buttermilk
1 tsp. baking soda
1 tsp. vanilla
2 C. flour
1/4 C. sugar
1 tsp. cinnamon
	Procedure
	Cream [...]]]></description>
		<link>http://cookbook.foodsnwines.com/321/rhubarb-cake-desserts/</link>
	</item>
	<item>
		<title>New York Cheesecake : Desserts</title>
		<description><![CDATA[	This recipe makes a firm and heavy cheesecake, nicely flavored with lemon. It is very important to avoid over-beating the ingredients in order to avoid cracks.
	Ingredients
	For Cake:
2 ½ pounds softened cream cheese
1 3/4 cups sugar
1 tablespoon corn starch
3 tablespoons flour
zest of one lemon
1 teaspoon vanilla
5 large whole eggs
2 large egg yolks
¼ cup heavy cream
	For Crust:
5 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/320/new-york-cheesecake-desserts/</link>
	</item>
	<item>
		<title>Madeira Honey Cake : Desserts</title>
		<description><![CDATA[	This is the recipe for the traditional Madeira Honey Cake, made usually on Christmas but also all round the year on the island of Madeira and named originally in Portuguese, bolo de mel.
	Ingredients
9 ounces (250 g) Bread dough from the baker&#8217;s shop
90 ounces (2.5 kg) Flour
35 ounces (1 kg) Sugar
26 ounces (750 g) banha, this [...]]]></description>
		<link>http://cookbook.foodsnwines.com/319/madeira-honey-cake-desserts/</link>
	</item>
	<item>
		<title>Gingerbread : Desserts</title>
		<description><![CDATA[	This recipe produces gingerbread, not gingerbread cookies. Gingerbread is a type of spice cake. Parkin, a variation listed at the bottom, is partially oat-based.
	Ingredients
4oz Butter
4oz Brown sugar
8oz Golden syrup
8oz plain Flour
1 level teaspoon Baking powder
1 level teaspoon mixed spice
2 level teaspoon ground Ginger
2 Eggs
4 fluid oz Milk
	Procedure
Put butter, sugar, and syrup in pan
Heat gently until [...]]]></description>
		<link>http://cookbook.foodsnwines.com/318/gingerbread-desserts/</link>
	</item>
	<item>
		<title>Cola Cake : Desserts</title>
		<description><![CDATA[	Ingredients
2 cups flour
2 cups sugar
1 cup cola
2 sticks margarine
3 tablespoons cocoa
2 eggs
1/2 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 cup miniature marshmallows
	Instructions
Combine flour and sugar in a bowl.
Mix cola, margarine, and cocoa in a saucepan, and bring to a boil.
Pour over flour/sugar mixture and mix well.
Beat eggs and mix in. Add milk, soda, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/317/cola-cake-desserts/</link>
	</item>
	<item>
		<title>Apple Bundt Cake : Desserts</title>
		<description><![CDATA[	Apple Bundt Cake - This very easy to make cake requires no fancy frosting or filling and is delicious for serving at breakfast, tea time or even as a birthday cake with a chocolate or fruit glaze covering.
	Ingredients
2 cups sugar
Rind of 1 lemon
4 eggs
1 cup vegetable oil
1 tsp vanilla
2 cups flour
1/2 tsp allspice
1/2 tsp nutmeg
2 [...]]]></description>
		<link>http://cookbook.foodsnwines.com/316/apple-bundt-cake-desserts/</link>
	</item>
	<item>
		<title>Quick Marshmallow Rice Squares</title>
		<description><![CDATA[	Really Fast Marshmallow Rice Squares
	This recipe is super-simple and requires little knowledge of cooking!
	Ingredients
1 cup puffed rice cereal, ie Rice Krispies
1 cup marshmallows
	Procedure
Combine cereal and marshmallows in microwaveable bowl
Place in microwave for 1-2 minutes depending on speed
Press into a baking pan or dish lined with plastic wrap (so the marshmallow doesn&#8217;t stick to the pan).
Cut [...]]]></description>
		<link>http://cookbook.foodsnwines.com/315/quick-marshmallow-rice-squares/</link>
	</item>
	<item>
		<title>Hermits</title>
		<description><![CDATA[	Hermits are chewy molasses spice cookies. This version is on the strong side of the spectrum so those who prefer less hot-tasting food should hold back on the cloves and ginger.
	Ingredients
2 cups flour (AP)
2/3 cup seedless raisins (a handful more if you like them)
2/3 cup dark brown sugar, packed
2 1/2 teaspoon ground ginger
2 teaspoon ground [...]]]></description>
		<link>http://cookbook.foodsnwines.com/314/hermits/</link>
	</item>
	<item>
		<title>Date Bar</title>
		<description><![CDATA[	Date bars have crumbly upper and lower surfaces with a date filling in the middle.
	Ingredients
1/4 c sugar
3 c cut-up dates (1 pound)
1 + 1/2 c water
1/4 c shortening
1/2 c butter or margarine
1 c brown sugar
1/2 t baking soda
1 + 3/4 c flour
1 + 1/2 c quick-cooking oatmeal
1 t salt
	Procedure
Mix the dates, sugar, and water in [...]]]></description>
		<link>http://cookbook.foodsnwines.com/313/date-bar/</link>
	</item>
	<item>
		<title>Chocolate Pear Bake</title>
		<description><![CDATA[	A Chocolate Pear Bake is a dessert that resembles a brownie in appearance, yet contains no flour, instead using whipped egg whites to provide structure. The pear adds a nice mild fruit tone to the chocolate.
	Ingredients
7 oz Semisweet chocolate, chopped or chips
1/2 cup Butter or Margarine
4 Eggs, separated
1/2 cup Sugar
2 Pears, sliced
Lightly whipped cream, to [...]]]></description>
		<link>http://cookbook.foodsnwines.com/312/chocolate-pear-bake/</link>
	</item>
	<item>
		<title>Brownie</title>
		<description><![CDATA[	Before you make brownies, ask yourself if this is what you really want. Many people undercook brownies to get them &#8220;fudgy&#8221;. If this would be you, consider making fudge instead.
	Rich brownies
	The first variation gives brownies that are somewhat cake-like, but denser and not springy or gooey. It works well with 3 tablespoons of oil in [...]]]></description>
		<link>http://cookbook.foodsnwines.com/311/brownie/</link>
	</item>
	<item>
		<title>Stewed Oysters : Stews</title>
		<description><![CDATA[	There are several ways to stew oysters. Two recipes are given below.
	Recipe 1
	Ingredients
Two dozen (24) raw Oysters
2 ounces Butter
1/4 cup Cream
1/4 teaspoon Mace
2 Bay leaves
Salt, Black pepper, Nutmeg, to taste.
	Procedure
If you are using fresh, live oysters, shuck them, saving any liquid in the oyster.
Put your oysters with all their liquor into a saucepan; add the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/310/stewed-oysters-stews/</link>
	</item>
	<item>
		<title>Goulash : Stews</title>
		<description><![CDATA[	Goulash (Gulyįs in Hungarian, which originates from the word &#8220;gulya&#8221; meaning herd of cattle) is a food originated in Hungary. In some regions of the United States, the term goulash can be used interchangeably with hot dish and casserole.
	Goulash is made of beef, onions and paprika.
	It is hard to find a good gulyįs in Hungary, [...]]]></description>
		<link>http://cookbook.foodsnwines.com/309/goulash-stews/</link>
	</item>
	<item>
		<title>Boeuf Bourguignon : Stews</title>
		<description><![CDATA[	Classic French beef stew in red wine.
	Need:
3 large onions
1kg beef, blade steak, or stewing shoulder cut.
300g of chopped carrot
300g of button mushrooms
bouquet of herbs, basil rosemary and thyme tied with string.
2-4 cups of red wine
1-2 cloves of garlic
salt and pepper
	HowTo:
(1) Cut beef into large 5cm chunks, season with salt, pepper and olive oil
(2) Cook beef [...]]]></description>
		<link>http://cookbook.foodsnwines.com/308/boeuf-bourguignon-stews/</link>
	</item>
	<item>
		<title>Ukrainian Cornmeal Stuffing (Nachynka) :  Side dishes</title>
		<description><![CDATA[	Nachynka in Ukrainian literally means stuffing. This dish is usually not stuffed inside anything, but served as a side dish.
	Ingredients
1/2 cup (250 ml) butter
1 cup (250 ml) cornmeal
3 cups (750 ml) homogenized milk
2 large eggs
1 tsp (15 ml) salt
1/2 tsp (7 ml) sugar
1 tsp (15 ml) baking powder
butter to grease casserole dish
	Procedure
Melt butter in a [...]]]></description>
		<link>http://cookbook.foodsnwines.com/307/ukrainian-cornmeal-stuffing-nachynka-side-dishes/</link>
	</item>
	<item>
		<title>Tomatoes with Cheese Stuffing :  Side dishes</title>
		<description><![CDATA[	Tomatoes with Cheese Stuffing - The addition of cheese to the stuffing used in stuffed tomatoes means added flavor, as well as nutritive value in the form of protein, the food substance in which the tomatoes themselves are lacking. The bread crumbs used for the stuffing supply a large amount of carbohydrate, so that the [...]]]></description>
		<link>http://cookbook.foodsnwines.com/306/tomatoes-with-cheese-stuffing-side-dishes/</link>
	</item>
	<item>
		<title>Simple Nachos :  Side dishes</title>
		<description><![CDATA[	Ingredients
1 pound lean ground beef (92% lean or better)
1 can diced tomatoes with Green Chiles
2 teaspoons or less taco seasoning mix (mostly cumin)
2 tablespoons sour cream
1 dash Mexican seasoning
corn tortilla chips
	Preparation
In a skillet, brown ground beef with Mexican seasoning and Taco Mix.
When beef is browned add the can of diced tomatoes with green chiles, cover [...]]]></description>
		<link>http://cookbook.foodsnwines.com/305/simple-nachos-side-dishes/</link>
	</item>
	<item>
		<title>Rosemary Garlic Baked Potatoes :  Side dishes</title>
		<description><![CDATA[	Rosemary Garlic Baked Potatoes are a delicious side dish of baked potatoes infused with rosemary and garlic.
	Ingredients
4 Baking potatoes
4 Tablespoons Olive oil
2 to 4 cloves Garlic, chopped
1 teaspoon dried, crushed Rosemary
1/4 teaspoon salt
1/8 teaspoon fresh ground Pepper
	Procedure
Heat oven to 400ŗ F.
Wash potatoes and pierce all over with fork.
Lay