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  <title>My books of recipes</title>
  <description>My books of recipes</description>
  <language>fr-FR</language>
     <link>http://recipesbook.blog.mongenie.com</link>
  <generator>KWO - http://www.kernix.com</generator><item>
   <title>Hachis turkey with mushrooms on a bed of Swiss chard</title>
   <description><![CDATA[ Ingredients  * Some leaves of Swiss chard * Some leaves of spinach  * Woodland Mushrooms  * Potatoes  * Turkey escalope * Onion  * Fresh Cream  * Butter  * Olive oil Preparation  * Make launder Swiss chard.  * Chop finely leaves of spinach, turkey and onions.  * Clean the mushrooms and make the jump into a pan with rows of olive oil until they make all their water.  * Cook the potatoes in water.  * Once cooked potatoes, mash them and confectionnez mashed adding cream, butter and milk.  * Spread leaves bette well drained to the bottom of the gratin dish.  * Add over mushrooms.  * Add the minced turkey.  * End with mashed potatoes.  * Bake in a hot oven and cook for about twenty minutes.  * Use and .... enjoy! Sources: My inspiration of the moment! Remarks: There is no indication of weight because I improvised this dish from abag of mushrooms (chanterelles modest feet and mutton) collected bystep-dad, a few vegetables from their gardens and what I 'had in thefreezer and refrigerator ... ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2008/09/690565</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2008/09/690565</guid>
  <pubDate>Mon, 08 Sep 2008 15:21:23 +0200</pubDate>
  </item><item>
   <title>Rabbit with olives</title>
   <description><![CDATA[ Ingredients for 4 guests* 1 rabbit ready to be cooked (approximately 1.2 kg ) * 2 onions  * 2 cloves garlic  * 15 cl of white wine  * 100 grams of black olives  * 1 fillet of lemon juice  * 1 trickle of olive oil  A few minutes preparation  * Cut the rabbit into 12 pieces.  * Peel and finely chop garlic and onions.  55 minutes cooking
* Heat the oil in a casserole and let it brown the pieces of rabbit.
Have them return from all sides on high heat without ceasing to stir so
that the pieces do not burn. Wet with white wine and 15 cl of water.
Simmer, covered, for 45 minutes over medium heat.  * Add black olives and continue cooking for 10 minutes.  * Just before serving, raise all the net with lemon juice. Sources: Encyclopedia of Cooking A to Z Accompanying  Serve with pasta (fresh if possible), rice, potatoes boiled in water or pureed. ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2008/09/689174</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2008/09/689174</guid>
  <pubDate>Fri, 05 Sep 2008 14:52:41 +0200</pubDate>
  </item><item>
   <title>Gratin of artichokes</title>
   <description><![CDATA[ Ingredients for 4 people 
 * 6 canned funds of artichoke 
 * 4 tomatoes 
 * 8 anchovy fillets 
 * 2 tablespoon of oil (if you use anchovies in oil, use oil from the anchovy to cook this dish) 
 * 80 g pitted black olives 
 Preparation time: 20 minutes 
 * Preheat oven to th.6. 
 * Cut the artichoke funds into strips. 
 * Put tomatoes in boiled water and peel them. Remove seeds. 
 * Put a little oil in a dish in oven. Spread a layer of slices of
tomato, then a layer of funds artichoke and a last layer of tomatoes.
Add anchovies and olives.  Cooking time: 25 minutes 
 Sprinkle with the remaining oil and cook in oven for 25 minutes. Serve in baking dish. 
 Sources: "Bien Cuisiner" ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2008/07/668020</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2008/07/668020</guid>
  <pubDate>Mon, 21 Jul 2008 21:44:14 +0200</pubDate>
  </item><item>
   <title>Index</title>
   <description><![CDATA[ Alphabetic List of the recipes 

&nbsp;

Find recipes ordered by thema
 ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2008/04/623697</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2008/04/623697</guid>
  <pubDate>Mon, 28 Apr 2008 22:32:33 +0200</pubDate>
  </item><item>
   <title>Chicory gratin with blue cheese from Auvergne</title>
   <description><![CDATA[ Ingredients for 6&nbsp;guests * 1 kg of chicories* 1 tablespoon of lemon juice* 3 eggs* 12 teaspoon of cream* 80 g of couscous* 60 g of blue cheese from Auvergne* 3 teaspoons of olive oilPreparation * Wash endives and cut them in half. * Cook the chicories&nbsp;20 minutes in a cooker. * Meanwhile, preheat oven to 180 degrees C. * In a bowl, beat the egg omelette. Add the cream. * Oil a gratin dish with half dice olive oil. Pour semolina couscous in the background.&nbsp;Put the drained chicories. Pour the egg-cream over the chicories. Put the gratted blue cheese over.&nbsp;Pour the rest of olive oil. * Put in oven and cook 30 minutes. Serve hot in the baking dish.&nbsp;
Sources: Inspired by a recipe Weight Watchers&nbsp;Personal Remarks * The blue cheese of Auvergne is already salted, it is not necessary to add salt in this recipe. * Once cooked, this gratin can be kept beautifully in the freezer. Just then reheat a few minutes in the microwave right out of the freezer. * You will find a very complete this recipe: vegetables, protein and calcium. ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2008/04/623678</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2008/04/623678</guid>
  <pubDate>Mon, 28 Apr 2008 22:16:33 +0200</pubDate>
  </item><item>
   <title>When chicory is compatible with ham ...</title>
   <description><![CDATA[ ... you get chicories wrapped in ham with awhite sauce, of course !

A delicious meal even for people (like me) who dislike chicories uncooked in salad!

&nbsp;

Ingredients for 4 guests
* 8 small chicories

* 8 slices of ham

* bechamel sauce (white sauce)

* grated Swiss cheese (gruy&egrave;re)

(Swiss cheese is already salted therefore you don't have to add salt to the meal).

&nbsp;

Preparation
Wash the chicories.

Boil them in order to get them them tender.

Roll each chicory into a slice of ham and put them into a gratin dish.

&nbsp;
&nbsp;

Cover the chicories with the white sauce and cover with grated Swiss cheese to get a&nbsp;nice gratin.

&nbsp;
&nbsp;

Cooking
Cook in the oven preheated (180&deg;C) during about twenty minutes.... or until you get a nice gratin !

&nbsp;

Enjoy your meal !

&nbsp;

&nbsp;
 ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2008/02/578206</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2008/02/578206</guid>
  <pubDate>Thu, 28 Feb 2008 10:10:18 +0100</pubDate>
  </item><item>
   <title>Happy New Year 2008 ...</title>
   <description><![CDATA[ Bye Bye&nbsp;2007 !

Hello&nbsp;2008 !

&nbsp;

I wish you an happy new year 2008....
 ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2008/01/533176</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2008/01/533176</guid>
  <pubDate>Wed, 02 Jan 2008 15:03:00 +0100</pubDate>
  </item><item>
   <title>The &quot;Congolais&quot; (small coconut cakes)</title>
   <description><![CDATA[  

Delicious small coconut cakes...

 

Don't hesitate to &quot;invite&quot; the congolais (small coconut cakes) at dessert !
 ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2007/11/493355</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2007/11/493355</guid>
  <pubDate>Wed, 07 Nov 2007 18:23:50 +0100</pubDate>
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