<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Prue Leith &#187; gourmet first courses</title>
	<atom:link href="http://www.prueleith.co.za/blog/tag/gourmet-first-courses/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.prueleith.co.za/blog</link>
	<description>Prue Leith</description>
	<lastBuildDate>Fri, 04 Feb 2011 06:09:58 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.0.4</generator>
		<item>
		<title>Gourmet First Courses &#124; Bacon and Quail’s Egg Salad</title>
		<link>http://www.prueleith.co.za/blog/gourmet-first-courses-bacon-and-quail%e2%80%99s-egg-salad/</link>
		<comments>http://www.prueleith.co.za/blog/gourmet-first-courses-bacon-and-quail%e2%80%99s-egg-salad/#comments</comments>
		<pubDate>Tue, 28 Jul 2009 07:01:28 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Gourmet First Courses]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[first course salad]]></category>
		<category><![CDATA[gourmet first courses]]></category>
		<category><![CDATA[Quails Egg]]></category>
		<category><![CDATA[salad]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1078</guid>
		<description><![CDATA[3 rashers of rindless streaky smoked bacon 2 tablespoons oil for frying 1 slice of bread 2 handfuls of very young spinach or beet leaves 1 handful of young dandelion leaves, or watercress if not available French dressing 12 Raw &#8230;]]></description>
		<wfw:commentRss>http://www.prueleith.co.za/blog/gourmet-first-courses-bacon-and-quail%e2%80%99s-egg-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gourmet First Courses &#124; Pinenut and Duck breast Salad</title>
		<link>http://www.prueleith.co.za/blog/gourmet-first-courses-pinenut-and-duck-breast-salad/</link>
		<comments>http://www.prueleith.co.za/blog/gourmet-first-courses-pinenut-and-duck-breast-salad/#comments</comments>
		<pubDate>Tue, 28 Jul 2009 06:58:14 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Gourmet First Courses]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[duck salad]]></category>
		<category><![CDATA[first course salads]]></category>
		<category><![CDATA[gourmet first courses]]></category>
		<category><![CDATA[pinenut]]></category>
		<category><![CDATA[salads]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1076</guid>
		<description><![CDATA[SERVES 4 2 handfuls of bitter salad leaves, such as mâche, watercress, chicory, radicchio 2 tablespoons French dressing, made with walnut oil 2 tablespoon olive oil 1 duck breast, skinned and halved horizontally 55 g &#124; 2 oz pinenuts Wash &#8230;]]></description>
		<wfw:commentRss>http://www.prueleith.co.za/blog/gourmet-first-courses-pinenut-and-duck-breast-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gourmet First Courses &#124; Bruschetta</title>
		<link>http://www.prueleith.co.za/blog/gourmet-first-courses-bruschetta/</link>
		<comments>http://www.prueleith.co.za/blog/gourmet-first-courses-bruschetta/#comments</comments>
		<pubDate>Tue, 28 Jul 2009 06:56:16 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Gourmet First Courses]]></category>
		<category><![CDATA[aubergines]]></category>
		<category><![CDATA[beef tomatoes]]></category>
		<category><![CDATA[Bruschetta]]></category>
		<category><![CDATA[first course Bruschetta]]></category>
		<category><![CDATA[French bread]]></category>
		<category><![CDATA[gourmet first courses]]></category>
		<category><![CDATA[Haloumi]]></category>
		<category><![CDATA[infused garlic]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[Parma ham]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1073</guid>
		<description><![CDATA[To make Bruschetta simply cut thick slices of French bread on the diagonal. Fry them in olive oil that has been infused with garlic until crisp on both sides. Drain well on absorbent paper. The toast should be crisp on &#8230;]]></description>
		<wfw:commentRss>http://www.prueleith.co.za/blog/gourmet-first-courses-bruschetta/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gourmet First Courses &#124; Melon, Cucumber and Tomato salad</title>
		<link>http://www.prueleith.co.za/blog/gourmet-first-courses-melon-cucumber-and-tomato-salad/</link>
		<comments>http://www.prueleith.co.za/blog/gourmet-first-courses-melon-cucumber-and-tomato-salad/#comments</comments>
		<pubDate>Tue, 28 Jul 2009 06:55:13 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Gourmet First Courses]]></category>
		<category><![CDATA[Cucumber]]></category>
		<category><![CDATA[First Courses salad. salads]]></category>
		<category><![CDATA[gourmet first courses]]></category>
		<category><![CDATA[melon]]></category>
		<category><![CDATA[melon salad]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1071</guid>
		<description><![CDATA[SERVES 6 6 tomatoes, peeled, deseeded and cut into slivers 1 cucumber, cubed 1 medium ripe melon, deseeded and cut into chunks French dressing 1 tablespoon chopped fresh mint Mix all the ingredients together with the French dressing and mint. &#8230;]]></description>
		<wfw:commentRss>http://www.prueleith.co.za/blog/gourmet-first-courses-melon-cucumber-and-tomato-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gourmet First Courses &#124; Stuffed Mushrooms</title>
		<link>http://www.prueleith.co.za/blog/gourmet-first-courses-stuffed-mushrooms/</link>
		<comments>http://www.prueleith.co.za/blog/gourmet-first-courses-stuffed-mushrooms/#comments</comments>
		<pubDate>Tue, 28 Jul 2009 06:48:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Gourmet First Courses]]></category>
		<category><![CDATA[first course muchrooms]]></category>
		<category><![CDATA[gourmet first courses]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Stuffed Mushrooms]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1067</guid>
		<description><![CDATA[SERVES 4 4 large flat mushrooms about 7.5 cm &#124; 3 in diameter Salt and freshly ground black pepper 70 g &#124; 2 ½ oz pancetta or streaky bacon, diced 2 shallots, finely chopped ½ clove of garlic, crushed 55g &#8230;]]></description>
		<wfw:commentRss>http://www.prueleith.co.za/blog/gourmet-first-courses-stuffed-mushrooms/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

