<?xml version="1.0" encoding="UTF-8"?><!-- generator="WordPress/2.9.2" -->
<rss version="0.92">
<channel>
	<title>Cook with Reuben</title>
	<link>http://www.cookwithreuben.co.uk</link>
	<description></description>
	<lastBuildDate>Wed, 18 Jan 2012 10:55:28 +0000</lastBuildDate>
	<docs>http://backend.userland.com/rss092</docs>
	<language>en</language>
	
	<item>
		<title>January 2012, wine of the month.</title>
		<description><![CDATA[Leyda Riesling, Reserva. Chile.
Some of you may have decide not to drink this January. For the less pious people out there, here is a wonderful vibrant wine, that will awaken the slumber of your taste buds.
Pure and clean on the nose, with well-defined aromas of mandarin orange, green apples and touches of stone fruit and floral aromas. Precise and slim [...]]]></description>
		<link>http://www.cookwithreuben.co.uk/2012/01/january-2012-wine-of-the-month/</link>
			</item>
	<item>
		<title>Celeriac Remoulade</title>
		<description><![CDATA[This is a lovely winter vegetable dish,  that goes well with roast meats and hams and is the perfect side-dish to counterbalance any heaviness. This is a tangier twist on the classic French recipe.
Ingredients
1 Celeriac
4 tablespoons mayonnaise
4 Tablespoons natural yoghurt
Salt and black pepper
Grainy mustard or horseradish 2-3 teaspoons
Juice of half a lemon
A glug of olive [...]]]></description>
		<link>http://www.cookwithreuben.co.uk/2012/01/celeriac-remoulade/</link>
			</item>
	<item>
		<title>Pork fillet in bread</title>
		<description><![CDATA[This is a great dinner party dish or something different for Sunday lunch.  I got this recipe from my lovely sister in law Valentina, who is a true foodie.
Ingredients (serves  four)
1 pork fillet
1 French Baguette
200-300gs thinly sliced Parma ham.
Olive oil
Sage
Oregano
Black pepper
Method 
Roll the pork fillet in the ground black pepper and herbs, which need to [...]]]></description>
		<link>http://www.cookwithreuben.co.uk/2012/01/pork-fillet-in-bread/</link>
			</item>
	<item>
		<title>Aunty Ali’s birthday fish dish</title>
		<description><![CDATA[This is a lovely fish dish with a tomato and wine sauce, lovely for the end of summer/ early autumn when fish and seafood traditional come back into season. This should serve 6 people. We served it with rice. You could have green beans on the side or like the French do have a salad [...]]]></description>
		<link>http://www.cookwithreuben.co.uk/2011/09/aunty-ali%e2%80%99s-birthday-fish-dish/</link>
			</item>
	<item>
		<title>Wine of the month, August 2011</title>
		<description><![CDATA[As the weather has been so changeable this August and with summer drawing to an end I have picked two wines. Which are both versatile enough to suit a balmy summer’s day or the first chill of autumn.  A full and fresh white, as well as a lovely medium-bodied red.
White
 Yalumba (Y-Series) Viognier. £8.99. [...]]]></description>
		<link>http://www.cookwithreuben.co.uk/2011/08/wine-of-the-month-august-2011/</link>
			</item>
	<item>
		<title>Lettuce &amp; Pea Risotto</title>
		<description><![CDATA[Ingredients:
2 Little Gem lettuces, sliced crosswise
1 mug of frozen peas
1 glass of dry vermouth or white wine
250g risotto rice (Arborio or Carnaroli work best)
1 medium onion, finely chopped
2 cloves garlic, finely chopped
Handful of lardons (optional)
500ml stock (chicken or vegetable)
50 g butter
Tablespoon of olive oil
Salt and pepper
Parmigiana cheese, grated
Method
Heat the pan ( a sauté pan is best) [...]]]></description>
		<link>http://www.cookwithreuben.co.uk/2011/03/lettuce-pea-risotto/</link>
			</item>
	<item>
		<title>Orecchiette with Broccoli</title>
		<description><![CDATA[This is a great Spring dish, which uses some of the first vegetables of the season. Purple-sprouting broccoli is thinner and more delicate than normal broccoli and has a great flavour and a real freshness, as well as being packed with goodness. This dish is great as a starter or as a quick mid-week supper. [...]]]></description>
		<link>http://www.cookwithreuben.co.uk/2010/03/orecchiette-with-broccoli/</link>
			</item>
	<item>
		<title>March</title>
		<description><![CDATA[As the temperature has broken double figures for at least two days now, we can assume Spring is round the corner, if not quite sprung. With that in mind, I offer you this lovely recipe, which offers flavours of the months to come and revives our palates from all the rich winter dishes we have [...]]]></description>
		<link>http://www.cookwithreuben.co.uk/2010/03/march/</link>
			</item>
	<item>
		<title>March 2010</title>
		<description><![CDATA[Margaret River, Semillon Sauvignon Blanc 2008.
£7.99 Marks &#38; Spencer.
As the flowers start to tentatively bloom and the days get longer, I am inclined to go for fresher and lighter styles of wine – wines to awaken the palate after heavy winter reds – so this month’s wine is a sprightly little thing.
Hailing from the Margaret [...]]]></description>
		<link>http://www.cookwithreuben.co.uk/2010/03/wine-of-the-month-march-2010/</link>
			</item>
	<item>
		<title>Making Pasta</title>
		<description><![CDATA[]]></description>
		<link>http://www.cookwithreuben.co.uk/2010/03/making-pasta/</link>
			</item>
</channel>
</rss>

