<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" version="2.0"><channel><title>Recipes @ superfood.blog-city.com</title><link>http://superfood.blog-city.com/</link><description>(Recipes) </description><copyright>Copyright 2008 superfood.blog-city.com</copyright><generator></generator><lastBuildDate>Mon, 13 Oct 2008 09:14:00 GMT</lastBuildDate><image><title>Recipes @ superfood.blog-city.com</title><url>http://server1.blog-city.com/images/bc_v5_logo_small.gif</url><link>http://superfood.blog-city.com/</link></image><ttl>360</ttl><docs>http://backend.userland.com/rss</docs><item><title>Trout and Prosciutto</title><guid isPermaLink="true">http://superfood.blog-city.com/trout_and_prosciutto.htm</guid><link>http://superfood.blog-city.com/trout_and_prosciutto.htm</link><pubDate>Wed, 27 Aug 2008 23:00:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=trout%5Fand%5Fprosciutto</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[We're off to Portugal soon and I've been scouring Elisabeth Luard's excellent book for recipes that we should cook while we're out there  One of them intrigued me - trout wrapped in local ham... here's a version.]]></description><category>fish</category><category>trout</category></item><item><title>Haddock with Garbanzos</title><guid isPermaLink="true">http://superfood.blog-city.com/haddock_with_garbanzos.htm</guid><link>http://superfood.blog-city.com/haddock_with_garbanzos.htm</link><pubDate>Wed, 06 Aug 2008 12:55:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=haddock%5Fwith%5Fgarbanzos</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[A strange mix perhaps, but this made for a great Saturday evening dinner in front of the TV recently.&nbsp; Big, fat pieces of haddock, grilled so ths skin was crisp and the white flakes of fish just cooked through, served on top of a gutsy dish of c]]></description><category>fish</category><category>spain</category></item><item><title>Turbot with basil, pine nuts and almonds</title><guid isPermaLink="true">http://superfood.blog-city.com/turbot_with_basil_pine_nuts_and_almonds.htm</guid><link>http://superfood.blog-city.com/turbot_with_basil_pine_nuts_and_almonds.htm</link><pubDate>Tue, 10 Jun 2008 07:48:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=turbot%5Fwith%5Fbasil%5Fpine%5Fnuts%5Fand%5Falmonds</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[Summer is here!&nbsp; We&#39;ll see if we&#39;re still saying that in a few weeks, but for the time being, the sun is out and the evenings are getting warmer.&nbsp; So time for some summer cooking.&nbsp; This dish is perfect for a summer evening...]]></description><category>fish</category></item><item><title>The Morel of the Story</title><guid isPermaLink="true">http://superfood.blog-city.com/the_morel_of_the_story.htm</guid><link>http://superfood.blog-city.com/the_morel_of_the_story.htm</link><pubDate>Thu, 03 Apr 2008 16:18:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=the%5Fmorel%5Fof%5Fthe%5Fstory</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[So there I was at my local greengrocers on Easter&nbsp;Saturday morning when the boss, Angie, took me to one side and said &quot;I&#39;ve got something for you...&quot;&nbsp; And there in a little plastic crate was a small pile of brown gold - morels]]></description><category>mushroom</category><category>lamb</category></item><item><title>Sweetbreads for lunch?</title><guid isPermaLink="true">http://superfood.blog-city.com/sweetbreads_for_lunch.htm</guid><link>http://superfood.blog-city.com/sweetbreads_for_lunch.htm</link><pubDate>Tue, 18 Mar 2008 23:00:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=sweetbreads%5Ffor%5Flunch</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[I couldn&#39;t help myself.&nbsp; The butcher had a little tray of voluptuous pink lovehearts on Saturday morning.&nbsp; Perfect little lambs&#39; sweetbreads for lunch it was... and all for me]]></description><category>lamb</category></item><item><title>Ratatouille, Ratatouille</title><guid isPermaLink="true">http://superfood.blog-city.com/ratatouille_ratatouille.htm</guid><link>http://superfood.blog-city.com/ratatouille_ratatouille.htm</link><pubDate>Mon, 17 Mar 2008 08:31:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=ratatouille%5Fratatouille</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[It&#39;s not often that I can say my cooking is influenced by a cartoon... but I finally got round to watching Pixar&#39;s Ratatouille recently and it inspired me to cook something completely out of season.&nbsp; Sad really, but there we are.&nbsp; R]]></description><category>courgette</category><category>lamb</category></item><item><title>Foie gras, Marsala shallots, frissé and hazelnut toast</title><guid isPermaLink="true">http://superfood.blog-city.com/foie_gras_marsala_shallots_and_hazelnut_toast.htm</guid><link>http://superfood.blog-city.com/foie_gras_marsala_shallots_and_hazelnut_toast.htm</link><pubDate>Mon, 10 Mar 2008 17:59:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=foie%5Fgras%5Fmarsala%5Fshallots%5Fand%5Fhazelnut%5Ftoast</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[This entry has been kicking-round my draft folder since Christmas - here it is in all its politically incorrect glory - if you don't like the idea of foie gras, don't read on!]]></description><category>fowl</category><category>france</category></item><item><title>Oxtail stew</title><guid isPermaLink="true">http://superfood.blog-city.com/oxtail_stew.htm</guid><link>http://superfood.blog-city.com/oxtail_stew.htm</link><pubDate>Mon, 18 Feb 2008 13:14:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=oxtail%5Fstew</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[This really is the epitome of a winter dinner.&nbsp; Coming back from a frosty tramp through the fields what could be better than the soft smell of a rich oxtail stew all ready for the table?]]></description><category>beef</category></item><item><title>Valentine&apos;s Seduction (Part 3)</title><guid isPermaLink="true">http://superfood.blog-city.com/valentines_seduction_part_3.htm</guid><link>http://superfood.blog-city.com/valentines_seduction_part_3.htm</link><pubDate>Wed, 13 Feb 2008 08:05:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=valentines%5Fseduction%5Fpart%5F3</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[Let&#39;s be honest, it&#39;s about chocolate.&nbsp; What we need is something hot, fudgy, sweet, rich and - above all - chocolatey...&nbsp;A good chocolate pudding has a crisp, toothsome&nbsp;crust and a gooey, dreamy middle.&nbsp;]]></description><category>nigel slater</category><category>pudding</category><category>valentines</category></item><item><title>Valentines Seduction (Part 1)</title><guid isPermaLink="true">http://superfood.blog-city.com/valentines_seduction_part_1.htm</guid><link>http://superfood.blog-city.com/valentines_seduction_part_1.htm</link><pubDate>Tue, 05 Feb 2008 21:07:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=valentines%5Fseduction%5Fpart%5F1</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[The first in a 3-part series - my Valentines seduction menu.  First-up,  the starter - a Jerusalem Artichoke Veloute.]]></description><category>valentines</category></item><item><title>Marmalade</title><guid isPermaLink="true">http://superfood.blog-city.com/marmalade.htm</guid><link>http://superfood.blog-city.com/marmalade.htm</link><pubDate>Thu, 31 Jan 2008 08:29:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=marmalade</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[File under: Take One Ingredient - - marmalade is surely the king of breakfast spreads?  It's time-consuming to make but deeply satisfying]]></description></item><item><title>Little Seville Orange Cakes</title><guid isPermaLink="true">http://superfood.blog-city.com/little_seville_orange_cakes.htm</guid><link>http://superfood.blog-city.com/little_seville_orange_cakes.htm</link><pubDate>Wed, 23 Jan 2008 14:05:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=little%5Fseville%5Forange%5Fcakes</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[This recipe is adapted from one from Nigel Slater&#39;s Kitchen Diaries for a lemon cake.&nbsp;  I've replaced the lemon with seville oranges and made them into buns rather than a big cake.  I've also ditched the sliced lemon topping...]]></description><category>pudding</category></item><item><title>A winter fruit salad</title><guid isPermaLink="true">http://superfood.blog-city.com/a_winter_fruit_salad.htm</guid><link>http://superfood.blog-city.com/a_winter_fruit_salad.htm</link><pubDate>Fri, 28 Dec 2007 09:19:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=a%5Fwinter%5Ffruit%5Fsalad</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[With all the Christmas pudding, rich fruit cake, chocolates, cream and all the other lovely but quite unhealthy things, a fruit salad can be an excellent tonic.&nbsp; The problem being, of course, finding decent fruit in season.]]></description><category>pudding</category></item><item><title>Baked trout with lemon butter sauce</title><guid isPermaLink="true">http://superfood.blog-city.com/baked_trout_with_lemon_butter_sauce.htm</guid><link>http://superfood.blog-city.com/baked_trout_with_lemon_butter_sauce.htm</link><pubDate>Mon, 17 Dec 2007 09:20:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=baked%5Ftrout%5Fwith%5Flemon%5Fbutter%5Fsauce</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[While not the dish I intended to cook, this was a pretty good way of serving a couple of trout...]]></description><category>fish</category><category>trout</category></item><item><title>Roasted tomato and garlic sauce</title><guid isPermaLink="true">http://superfood.blog-city.com/roasted_tomato_and_garlic_sauce.htm</guid><link>http://superfood.blog-city.com/roasted_tomato_and_garlic_sauce.htm</link><pubDate>Thu, 29 Nov 2007 20:56:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=roasted%5Ftomato%5Fand%5Fgarlic%5Fsauce</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[You know you&#39;re becoming a local somewhere by the actions of the shopkeepers.&nbsp; I was off work last week (between jobs, not sciving!) and went into the village one morning.&nbsp; The manager of the wine shop waved at me through the window.&nb]]></description><category>pasta</category></item><item><title>Two Apple Tart</title><guid isPermaLink="true">http://superfood.blog-city.com/two_apple_tart.htm</guid><link>http://superfood.blog-city.com/two_apple_tart.htm</link><pubDate>Tue, 20 Nov 2007 14:25:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=two%5Fapple%5Ftart</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[I love apple recipes that use two different types of apple - the cooking apple that has flopped down to a fluffy smoothness plus the eating apple that retains a little bite and texture even after cooking.]]></description></item><item><title>An open lasagna of pheasant</title><guid isPermaLink="true">http://superfood.blog-city.com/an_open_lasagna_of_pheasant.htm</guid><link>http://superfood.blog-city.com/an_open_lasagna_of_pheasant.htm</link><pubDate>Mon, 05 Nov 2007 23:00:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=an%5Fopen%5Flasagna%5Fof%5Fpheasant</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[Is it a lasagna? Maybe it's an open ravioli? Anyway, it's just a quick way of making a lasagna without the white sauce and all that baking. This is a great way of using-up left-over pheasant - particularly leg meat.]]></description><category>game</category><category>pheasant</category><category>pasta</category></item><item><title>Pheasant with star anise, ginger, noodles and broccoli</title><guid isPermaLink="true">http://superfood.blog-city.com/pheasant_with_star_anise_ginger_noodles_and_broccoli.htm</guid><link>http://superfood.blog-city.com/pheasant_with_star_anise_ginger_noodles_and_broccoli.htm</link><pubDate>Thu, 01 Nov 2007 09:13:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=pheasant%5Fwith%5Fstar%5Fanise%5Fginger%5Fnoodles%5Fand%5Fbroccoli</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[Based largely on a Rick Stein recipe, this is a great way of dealing with a pheasant. While it's all well and good to roast a pheasant in the traditional way, it does tend towards dryness. Here it is kept nice and moist with interesting spicing.]]></description><category>game</category><category>pheasant</category></item><item><title>Steak and Ale Pie</title><guid isPermaLink="true">http://superfood.blog-city.com/steak_and_ale_pie.htm</guid><link>http://superfood.blog-city.com/steak_and_ale_pie.htm</link><pubDate>Wed, 31 Oct 2007 09:05:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=steak%5Fand%5Fale%5Fpie</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[Steak and ale pie is - or at least should be - a stable of the British pub food scene. There are two schools of thought on its making, however. There is the shortcrust pastry school and the puff pastry school...]]></description><category>beef</category></item><item><title>Halibut with pea puree</title><guid isPermaLink="true">http://superfood.blog-city.com/halibut_with_pea_puree.htm</guid><link>http://superfood.blog-city.com/halibut_with_pea_puree.htm</link><pubDate>Tue, 30 Oct 2007 12:50:00 GMT</pubDate><comments>http://superfood.blog-city.com/console/comments/popup/?f=halibut%5Fwith%5Fpea%5Fpuree</comments><dc:creator>Richard Leader</dc:creator><description><![CDATA[A few months ago now, I had the chance to visit Petrus with a group of colleagues. You may have read my review, where I declared my favourite course to be the halibut with pea puree. I decided this weekend that I would try to recreate it]]></description><category>fish</category></item></channel></rss>