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		<title>Black rice with Begihandi</title>
		<link>https://www.sous-vide.cooking/black-rice-with-begihandi/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 14 Nov 2024 08:21:14 +0000</pubDate>
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		<category><![CDATA[begihandi]]></category>
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		<category><![CDATA[rice]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24909</guid>

					<description><![CDATA[Ingredients: 450 g of chopped begihaundi (giant squid) 220 g of onion 150 g of green pepper 20 g of peeled garlic 14 g of squid [&#8230;]]]></description>
		
		
		
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		<title>Beetroot-infused Salmon</title>
		<link>https://www.sous-vide.cooking/beetroot-infused-salmon/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 07 Nov 2024 10:45:13 +0000</pubDate>
				<category><![CDATA[Fish]]></category>
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		<category><![CDATA[Uncategorized]]></category>
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		<category><![CDATA[Salmon]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24884</guid>

					<description><![CDATA[Ingredients: 240 g of cleaned salmon 180 g of cooked beetroot 50 g of water 220 g of crème fraîche 3 g of salt 2 g [&#8230;]]]></description>
		
		
		
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		<title>Vitello tonnato</title>
		<link>https://www.sous-vide.cooking/vitello-tonnato/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 30 Oct 2024 08:20:05 +0000</pubDate>
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		<category><![CDATA[sous-vide cooking]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24851</guid>

					<description><![CDATA[Ingredients: Sauce 300 g natural bonito (tuna) 45 g salted anchovies 200 g mayonnaise 100 g cream 30 g Dijon mustard 90 g capers 2 g [&#8230;]]]></description>
		
		
		
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		<title>Macedonia and granita of infused fruits</title>
		<link>https://www.sous-vide.cooking/macedonia-and-granita-of-infused-fruits/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 22 Aug 2024 08:06:14 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
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		<category><![CDATA[granita]]></category>
		<category><![CDATA[infused fruits]]></category>
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		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24737</guid>

					<description><![CDATA[Ingredients Seasonal Fruits 300 g of seasonal fruits, cut Neutral Syrup: 1 litre of water 130 g of sugar 5 g of unflavoured gelatine Infusions: 350 [&#8230;]]]></description>
		
		
		
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		<title>Beef ribs cooked at low temperature with french fries</title>
		<link>https://www.sous-vide.cooking/beef-ribs-cooked-at-low-temperature-with-french-fries/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 14 Aug 2024 08:09:19 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24720</guid>

					<description><![CDATA[Ingredients 800 g beef ribs 500 g peeled russet potatoes 200 g demi-glace 50 g ground mustard seeds 30 g ground black pepper For the brine: [&#8230;]]]></description>
		
		
		
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		<title>Irish coffee with tonka bean infused cream</title>
		<link>https://www.sous-vide.cooking/irish-coffee-with-tonka-bean-infused-cream/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 08 Aug 2024 08:13:07 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
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		<category><![CDATA[Infused cream]]></category>
		<category><![CDATA[irish coffee]]></category>
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		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24699</guid>

					<description><![CDATA[Ingredients 40 g of espresso 30 g of burnt whisky 22 g of brown sugar 120 g of cream (30% fat) 2 g of tonka bean [&#8230;]]]></description>
		
		
		
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		<title>Chilli-infused brownie</title>
		<link>https://www.sous-vide.cooking/chilli-infused-brownie/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 01 Aug 2024 08:10:11 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
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		<category><![CDATA[brownie]]></category>
		<category><![CDATA[chilli]]></category>
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		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24673</guid>

					<description><![CDATA[Ingredients 150 g of flour 340 g of room temperature butter 24 g of fresh chilli 560 g of sugar 150 g of cocoa powder 200 [&#8230;]]]></description>
		
		
		
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		<title>Glazed sous vide chicken wings</title>
		<link>https://www.sous-vide.cooking/glazed-sous-vide-chicken-wings/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 25 Jul 2024 08:33:57 +0000</pubDate>
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					<description><![CDATA[Ingredients 1 kg of chicken wings 20 g of garlic powder 5 g of oregano 5 g of black pepper 5 g of paprika 20 g [&#8230;]]]></description>
		
		
		
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		<title>Fish fingers</title>
		<link>https://www.sous-vide.cooking/fish-fingers/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 18 Jul 2024 08:15:41 +0000</pubDate>
				<category><![CDATA[Fish]]></category>
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		<category><![CDATA[Fish fingers]]></category>
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					<description><![CDATA[Ingredients 1 kg of cod or white fish 15 g of salt 300 g of panko 400 g of egg 100 g of flour Preparation Clean [&#8230;]]]></description>
		
		
		
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		<title>Squid in its ink</title>
		<link>https://www.sous-vide.cooking/squid-in-its-ink/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 11 Jul 2024 08:32:00 +0000</pubDate>
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		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[receta]]></category>
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		<category><![CDATA[sous-vide cooking]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24588</guid>

					<description><![CDATA[Ingredients 1 squid 1 green pepper 1 spring onion 1 clove of garlic 50 g of brandy 50 g of white wine 30 g of squid [&#8230;]]]></description>
		
		
		
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