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		<title>Nigella Recipes</title>
		<link>http://www.nigella.com/recipes</link>
		<description></description>
		<dc:language>en</dc:language>
		<dc:creator>support@buginteractive.com</dc:creator>
		<dc:rights>Copyright 2016</dc:rights>
		
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			<title>Coriander, Jalapeno and Garlic Sauce</title>
			<link>http://www.nigella.com/recipes/view/coriander-jalapeno-and-garlic-sauce</link>
			<guid>http://www.nigella.com/recipes/view/coriander-jalapeno-and-garlic-sauce</guid>
			<description><![CDATA[I have been making my version of a sauce I found on Epicurious for some time, and very indebted I am for the inspiration, for all that my take on it is heavier on the coriander and lighter on the garlic and lime. Along with the Ginger, Chilli and Garlic Sauce (its red counterpart) from Simply Nigella, there is always a kilner jar of this in my fridge; for me it is more of a condiment than a dip, but it&#8217;s good every which way. And don&#8217;t be lulled by the cool greenness: this is &#8211; desirably &#8211; fierce and fiery. You could, of course, deseed the jalape&#241;os, I suppose. And although I haven&#8217;t tried this with other chilli peppers, there is no reason why you couldn&#8217;t.]]></description>
			<pubDate>2016-02-11 16:08:37</pubDate>
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			<title>Sweet Potato Macaroni Cheese</title>
			<link>http://www.nigella.com/recipes/view/sweet-potato-macaroni-cheese</link>
			<guid>http://www.nigella.com/recipes/view/sweet-potato-macaroni-cheese</guid>
			<description><![CDATA[I&#8217;m just going to say it: this is the best macaroni cheese I&#8217;ve ever eaten. I don&#8217;t feel it&#8217;s boastful to say as much, as the greatness lies not in any brilliance on my part, but in the simple tastes of the ingredients as they fuse in the heat. That&#8217;s home cooking for you.
I do rather love the way these little macaroni cheeses, with their pixie-penne, look like they&#8217;ve been made with artificially coloured, cheap squeezy cheese or out of a box, when in fact their exotic glow comes courtesy of the earthy goodness of a sweet potato.

Photograph by Keiko Oikawa]]></description>
			<pubDate>2015-12-08 15:45:05</pubDate>
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			<title>Warm Spiced Cauliflower and Chickpea Salad With Pomegranate Seeds</title>
			<link>http://www.nigella.com/recipes/view/warm-spiced-cauliflower-and-chickpea-salad-with-pomegranate-seeds</link>
			<guid>http://www.nigella.com/recipes/view/warm-spiced-cauliflower-and-chickpea-salad-with-pomegranate-seeds</guid>
			<description><![CDATA[This is one of my favourite suppers, although there&#8217;s nothing that says you can&#8217;t serve this as a vegetable side as part of a more conventional meal. And you could also bolster it further by crumbling in some feta. But for me, it is perfect just as it is: the tomatoes almost ooze into a dressing in the oven, and the cauliflower softens, but not soggily.
And this is also very, very good cold, so if you have some left over, it makes a fabulous packed lunch, or provides instant gratification on those days you have to eat fridgeside, with your coat still on, you&#8217;re so hungry.

Photograph by Keiko Oikawa.]]></description>
			<pubDate>2015-11-12 11:51:29</pubDate>
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			<title>Spiced and Fried Haddock With Broccoli Puree</title>
			<link>http://www.nigella.com/recipes/view/spiced-and-fried-haddock-with-broccoli-puree</link>
			<guid>http://www.nigella.com/recipes/view/spiced-and-fried-haddock-with-broccoli-puree</guid>
			<description><![CDATA[This recipe could hardly be easier, and requires no complication, nor any effort to keep it simple. Good fish, lightly dredged in spiced flour then flash-fried, is an old-fashioned pleasure, and one to be savoured. Here I use gluten-free flour in preference to regular plain flour to coat the fish. I had wanted the slight grittiness of rice flour, but had none in the house, and gluten-free flour (which I did have) contains rice flour and worked fabulously. Obviously, you can use plain flour if you wish. And while the verdiglorious accompaniment may look like old-time mushy peas, it is, in fact, broccoli, blitzed with a stick blender. I use frozen broccoli simply because I find that, cooked in this way, the taste is &#8211; counterintuitively &#8211; fresher and needs no more added to it than a little salt and pepper to taste, along with the mildest, yet emphatically creamy, hit of coconut. If you cringe at the idea of coconuttiness, however delicate, then use butter or a really good extra-virgin olive oil instead.

Photograph by Keiko Oikawa]]></description>
			<pubDate>2015-12-17 14:43:58</pubDate>
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			<title>Chicken Traybake With Bitter Orange and Fennel</title>
			<link>http://www.nigella.com/recipes/view/chicken-traybake-with-bitter-orange-and-fennel</link>
			<guid>http://www.nigella.com/recipes/view/chicken-traybake-with-bitter-orange-and-fennel</guid>
			<description><![CDATA[I don&#8217;t think I could say how often I&#8217;ve made this since settling into my new kitchen. Not that I&#8217;m ashamed of being repetitive &#8211; I find that comforting &#8211; but I&#8217;ve simply cooked it too often to count. This, as it cooks, fills your kitchen with its gentle anise and citrus scent, working as well in midwinter with in-season Seville oranges as it does in summer with eating oranges, their sweetness soured by lemon.
I always get the chicken in its marinade a day ahead, but if you don&#8217;t have time, an hour would be fine (out of the fridge, but in a cool place) so long as you start off with good chicken. If you can afford good organic chicken, buy it. It is this chicken that provides a strong natural &#8220;gravy&#8221;, and the other reasons to do so are even more compelling.
Photograph by Keiko Oikawa]]></description>
			<pubDate>2015-11-17 12:19:17</pubDate>
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			<title>Old Rag Pie</title>
			<link>http://www.nigella.com/recipes/view/old-rag-pie</link>
			<guid>http://www.nigella.com/recipes/view/old-rag-pie</guid>
			<description><![CDATA[This is a salty-sweet version (think Greek cheesecake) of the Greek Patsavouropita, created by bakeries as a way of using up old scraps of filo pastry: the &#8221;old rags&#8221; indicated by the title. They&#8217;d just go along their counters, collect up all the bits and turn them into this pie. For this reason, you don&#8217;t need to worry about keeping your filo covered as you go, as is normally advised. It doesn&#8217;t matter if it dries out a little as you make it, indeed this can even be desirable.
I have made this with a variety of filo pastries, and I have found that the more widely available brands are too damp and too heavily sprinkled with flour to do the job well. Luckily, those brands make a frozen filo, which doesn&#8217;t seem to suffer from the same problems, which is why I stipulate this, below. However, should you be lucky enough to have access to good quality, authentic filo, then please use fresh.

Photograph by Keiko Oikawa.]]></description>
			<pubDate>2015-11-17 13:39:16</pubDate>
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			<title>Lemon Pavlova</title>
			<link>http://www.nigella.com/recipes/view/lemon-pavlova</link>
			<guid>http://www.nigella.com/recipes/view/lemon-pavlova</guid>
			<description><![CDATA[Ever since my first pav in How To Eat, I have been something of a pavaholic. For me, acidity is key. So naturally, a lemon pavlova made perfect sense.
You will note there are a lot of flaked almonds required: that is because they are the topping of the pav and not mere decoration; the crunch they offer is essential.
I make this with a jar of shop-bought lemon curd, but obviously I wouldn&#8217;t stop you from making your own. &#160;Should you want, you can adapt my Passionfruit Curd recipe, omitting the passionfruit and adding the finely grated zest and juice of 2 unwaxed lemons to the butter at the melting stage.

Photograph by Keiko Oikawa]]></description>
			<pubDate>2015-12-02 14:51:10</pubDate>
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			<title>A Vegan Salted Chocolate Tart</title>
			<link>http://www.nigella.com/recipes/view/A-Vegan-Salted-Chocolate-Tart-6254</link>
			<guid>http://www.nigella.com/recipes/view/A-Vegan-Salted-Chocolate-Tart-6254</guid>
			<description><![CDATA[While the salted chocolate tart Nigella made in episode 4 of Simply Nigella isn't vegan in the series, my Mum and I both thought it might be quite easy to veganise after seeing the base was made of Oreos. You could almost see our ears prick up when Nigella mentioned the base was made predominantly from them. The recipe below is my Mum's exchanges in ingredients- she uses single soy cream and I've also now tried it with single oat cream, and then she uses chocolate soy milk to add even extra chocolate in. She also suggested baking it really briefly in the oven just to get it set a little more- which I've kept doing too. As Nigella mentions in her recipe- this tart is pretty easy to make, even when it's vegan, but it tastes like such a treat. I've even started baking one for two occasions, and bringing half to each, pre cut into slices. It's perfect for a last minute Christmas dinner party, and having a few extra slices of this around wouldn't go amiss to trade for help with decorating the tree or hanging the mistletoe.]]></description>
			<pubDate>2015-12-09 13:21:41</pubDate>
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			<title>Triple Chocolate Buckwheat Cookies</title>
			<link>http://www.nigella.com/recipes/view/triple-chocolate-buckwheat-cookies</link>
			<guid>http://www.nigella.com/recipes/view/triple-chocolate-buckwheat-cookies</guid>
			<description><![CDATA[For those of you not yet familiar with the term procrastibaking, this is a prime example of the genre, and while I have certainly pioneered the practice, the brilliant coinage is one Aya Reina&#8217;s &#8211; I feel it deserves wider circulation. I was in the middle of the photo shoot for Simply Nigella when I first made these &#8211; I was putting off typing up some recipe changes and was suddenly gripped by an urgent need to make these cookies. The recipe itself is adapted from londonbakes.com, which in turn is an adaptation from the book Chocolate Magic by Kate Shirazi: this is the story of cooking.
I&#8217;ve fiddled with amounts a bit, only because I wanted a little less sugar and a lot more chocolate, but the star here is the buckwheat, not only because it makes these cookies gluten-free, but mainly because I feel it brings its own nutty flavour and unique texture, creating a cookie that has softness and a shortbready bite, as well as a subtle smokiness.
Buckwheat flour is in itself always gluten-free, but (as with oats) it is often contaminated by the presence of gluten, depending on the factories in which it is produced. So if you are making these because you need them to be gluten-free, rather than just going for the flavour of the flour, make sure the packet is labelled as such before you start.

Photograph by Keiko Oikawa.]]></description>
			<pubDate>2015-10-15 14:42:45</pubDate>
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			<title>My Mother's Bread Sauce</title>
			<link>http://www.nigella.com/recipes/view/my-mothers-bread-sauce</link>
			<guid>http://www.nigella.com/recipes/view/my-mothers-bread-sauce</guid>
			<description><![CDATA[I couldn't have Christmas lunch without bread sauce: just the smell of the milk, infusing on the hob, giving off that familiar scent of onion, mace, bay and clove, lets me know it is Christmas. The idea of a bread sauce remains intensely baffling, possibly even disgusting, to any person who hasn't been brought up with British traditions, but I have, so far, been able to convert Italians, Austrians and even (admittedly with some condescension on their part) a French contingent. I regard bread sauce as not only my legacy from my mother, but every Briton's sacred and stodgy inheritance. I shouldn't have to say it but, given the kind of bread our nation willingly consumes (and my children lead the way here, eschewing all proper loaves), let me warn you now: do not even consider making this with the plastic, sliced stuff.

Photo by Lis Parsons.]]></description>
			<pubDate>2015-11-26 20:17:02</pubDate>
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			<title>Panettone French Toast</title>
			<link>http://www.nigella.com/recipes/view/panettone-french-toast</link>
			<guid>http://www.nigella.com/recipes/view/panettone-french-toast</guid>
			<description><![CDATA[While I was tempted to call this Italian Toast, rather than the almost tactless Panettone French Toast, I felt the latter title had the benefit of conveying to you exactly what this is. You can certainly make it with plainer golden pandoro, but it may also be useful to know that should you have made, or be making, the Italian Christmas Pudding Cake, the amount of panettone specified below is pretty much what you&#8217;ll have leftover if you started with a 1kg/2&#188;lb panettone. Besides, the panettone with its spicy studding of sweet fruits does make this feel like a fully festive breakfast. Dried and candied fruit phobes should obviously take the pandoro path.
If you cook these, as I do, for 1 minute a side, the egg will be soft inside, so some eaters may want them cooked longer.

Photo by Petrina Tinslay.]]></description>
			<pubDate>2015-11-10 21:15:32</pubDate>
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			<title>Christmas Puddini Bonbons</title>
			<link>http://www.nigella.com/recipes/view/christmas-puddini-bonbons</link>
			<guid>http://www.nigella.com/recipes/view/christmas-puddini-bonbons</guid>
			<description><![CDATA[These bonbons are almost alarmingly easy. I&#160;was inspired by a picture I saw in&#160;The Australian Women&#8217;s Weekly, fell in love with their cuteness and had to have a go myself. This isn&#8217;t quite their recipe, but the idea &#8211; and the decoration &#8211; is the same, which is to say, these are delectable little truffley bonbons made by mixing up cold Christmas pudding, liquor, syrup and melted chocolate, rolling them into small balls, then melting white chocolate over them and arranging small pieces of red and green glac&#233; cherries on top to make them look like miniature Christmas puddings themselves.
I made this using some leftover pudding, foil wrapped and waiting to be gratifyingly recycled (though you could buy a mini one, microwave it and leave it to get cold) and adding a slug of my beloved Pedro Xim&#233;nez &#8211; since that was the alcohol I&#8217;d originally put into the pudding &#8211; and an ooze of golden syrup before compacting it with melted dark chocolate, but you could just as easily add rum or brandy and, as the original recipe also does, 40g icing sugar. The hard part &#8211; in the sense that you need superhuman patience, rather than any special skills &#8211; is dripping over the melted white chocolate and snipping the cherries and arranging them to evoke a sprig of berried holly. I am not really cut out for this work, and you will curse my name as you do it, but, afterwards, you will be thrilled with what you&#8217;ve done. And, although they look like baby Christmas puddings, they taste like meltingly rich, spiced chocolate truffles. These babies have got everything going for them.
Photograph by Lis Parsons.]]></description>
			<pubDate>2015-11-03 15:51:51</pubDate>
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			<title>Poinsettia</title>
			<link>http://www.nigella.com/recipes/view/poinsettia</link>
			<guid>http://www.nigella.com/recipes/view/poinsettia</guid>
			<description><![CDATA[This is probably the most serviceable, all-round Christmas drink: eminently refreshing; satisfyingly quaffable. Think of it as a juicily seasonal Buck&#8217;s Fizz (a drink I normally find too acidically challenging at best and downright depressing at worst). This prettily pink &#8211; rather than authentically red &#8211; Poinsettia can be knocked back without a moment&#8217;s thought. Whether this is entirely a good thing is another matter . . .

Photo by Lis Parsons.]]></description>
			<pubDate>2015-11-09 15:09:06</pubDate>
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			<title>Hot Schnocolate</title>
			<link>http://www.nigella.com/recipes/view/hot-schnocolate</link>
			<guid>http://www.nigella.com/recipes/view/hot-schnocolate</guid>
			<description><![CDATA[Well, how could I resist? A friend gave me this gorgeously named concoction &#8211; hot chocolate with peppermint schnapps in it, of course &#8211; a Christmas or so ago, and I have had to appropriate it. She couldn&#8217;t remember where she got the name or the idea, so whoever created it, thank you. The recipe below, however, is mine, from distant, delicious memory.

Photo by Lis Parsons.]]></description>
			<pubDate>2015-11-06 20:23:01</pubDate>
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			<title>Christmas Chutney</title>
			<link>http://www.nigella.com/recipes/view/christmas-chutney</link>
			<guid>http://www.nigella.com/recipes/view/christmas-chutney</guid>
			<description><![CDATA[Chutney is not the most obviously festive, seasonally indulgent, must-have foodstuff, but it is the cornerstone of my Christmas pantry. I begin to hyperventilate, now as I write, even at the idea of not having a stock of it. Cold cuts and Christmas Day leftovers are impossible to contemplate without chutney (and the Christmas ham first-time-out must have it as well); and since it is easy to prepare a lot at one time, you can get a tidy number of presents seen to out of one under-an-hour stint in the kitchen, too.
This unsubtly named Christmas Chutney &#8211; in jars decorated as they are here, with squidgy, cut-out snowflake ribbon &#8211;&#160; is just so full of Christmassiness, crammed as it is with dates, cranberries and clementines, and spiced with cloves and cinnamon.
Photograph by Lis Parsons.]]></description>
			<pubDate>2015-11-05 15:06:24</pubDate>
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			<title>Chestnut Cheesecake</title>
			<link>http://www.nigella.com/recipes/view/chestnut-cheesecake</link>
			<guid>http://www.nigella.com/recipes/view/chestnut-cheesecake</guid>
			<description><![CDATA[There is no doubt about it, anything with chestnuts in it, even if they come vacuum-packed or canned and are perennially available, is so right for this time of year. The chestnuts are present, in the form of a gritty, grainy sweetened pur&#233;e: some to add to the biscuit base; some to fold through the plain cheesecake filling before baking; and yet more &#8211; well, it is Christmas &#8211; to drip in a thick syrup over the cake when served. And yet, you know, the chestnuttiness is not blaring: there is something undeniably festive about this, but not in a full-on, party hat kind of a way.
As with all cheesecakes, you need to bake this the day before you want to serve it.

Photograph by James Merrell.]]></description>
			<pubDate>2015-11-05 19:52:18</pubDate>
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			<title>Steamed raw banana with grated coconut and dry fish paprika curry</title>
			<link>http://www.nigella.com/recipes/view/Steamed-raw-banana-with-grated-coconut-and-dry-fish-paprika-curry-6238</link>
			<guid>http://www.nigella.com/recipes/view/Steamed-raw-banana-with-grated-coconut-and-dry-fish-paprika-curry-6238</guid>
			<description><![CDATA[]]></description>
			<pubDate>2015-11-04 04:51:22</pubDate>
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			<title>Christmas Cupcakes</title>
			<link>http://www.nigella.com/recipes/view/christmas-cupcakes</link>
			<guid>http://www.nigella.com/recipes/view/christmas-cupcakes</guid>
			<description><![CDATA[These beauties also make a very good alternative to mince pies. I buy the icing ready made and dyed (which is why it isn&#8217;t a very convincing colour for holly, let&#8217;s be frank) and use cranberries as the holly berries. The cake underneath is somewhere between chocolate and gingerbread. If you&#8217;re thinking of taking anything to friends&#8217; houses, may I suggest these?

Photograph by Petrina Tinslay
]]></description>
			<pubDate>2015-11-04 14:38:46</pubDate>
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			<title>Christmas Creme Brulee</title>
			<link>http://www.nigella.com/recipes/view/christmas-creme-brulee</link>
			<guid>http://www.nigella.com/recipes/view/christmas-creme-brulee</guid>
			<description><![CDATA[I don&#8217;t need to tell you how beautiful this is: you can see. It&#8217;s extravagant, certainly, but it&#8217;s meant to be. And it feels like a treat, breaking through that gilt-tortoiseshell crust to the voluptuous depths of egg-nog-scented cream beneath.
The tip of freezing the bowl before pouring in the smooth cream-custard I culled from Simon Hopkinson, for which and for whom I am always grateful.

Photograph by Petrina Tinslay.]]></description>
			<pubDate>2015-11-04 15:04:27</pubDate>
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			<title>Crema di Limoncello Cheesecake</title>
			<link>http://www.nigella.com/recipes/view/Crema-di-Limoncello-Cheesecake-6233</link>
			<guid>http://www.nigella.com/recipes/view/Crema-di-Limoncello-Cheesecake-6233</guid>
			<description><![CDATA[A few splashes of Crema di Limoncello really does revamp this classic lemon cheesecake recipe. It provides an extra sharp lemony twang without being too overpowering, whilst making the whole dessert smoother and creamier. Serve this at a tea party and even the plate will be licked clean... trust me!]]></description>
			<pubDate>2015-10-27 13:25:51</pubDate>
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