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	<title>Shellfish &#8211; Sous Vide Cooking</title>
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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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					<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>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>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Shellfish]]></category>
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					<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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		<title>Lobster in achiote butter</title>
		<link>https://www.sous-vide.cooking/lobster-in-achiote-butter/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 21 Nov 2023 09:13:29 +0000</pubDate>
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		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[receta]]></category>
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		<category><![CDATA[sous-vide cooking]]></category>
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					<description><![CDATA[Ingredients: 300 gr of raw lobster tail 110 gr of butter 55 gr of achiote 2 gr of black pepper 3 gr of salt 45 gr [&#8230;]]]></description>
		
		
		
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		<title>Clarified roasted prawn stock</title>
		<link>https://www.sous-vide.cooking/clarified-roasted-prawn-stock/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 11 May 2023 09:10:08 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Shellfish]]></category>
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					<description><![CDATA[Ingredients: 2 l of water 200 g of onion 200 g of leek 20 g of garlic cloves 350 g of prawn heads and skins 150 [&#8230;]]]></description>
		
		
		
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		<title>Scallops at 70 °C</title>
		<link>https://www.sous-vide.cooking/scallops-at-70-c/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Fri, 16 Dec 2022 09:12:09 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[receta]]></category>
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					<description><![CDATA[Ingredients Flavoured cherry tomatoes: 70 g of different coloured cherry tomatoes 25 g of olive oil 5 g basil leaves 5 g of fresh oregano 150 [&#8230;]]]></description>
		
		
		
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		<title>Shellfish cream royale</title>
		<link>https://www.sous-vide.cooking/shellfish-cream-royale/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 27 Jul 2021 09:00:00 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[Cream]]></category>
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					<description><![CDATA[Ingredients 400 g of cream of shellfish soup (can be substituted with any purée or cream) 250&#160;g of cream 150&#160;g of pasteurised egg yolk 1 gelatine [&#8230;]]]></description>
		
		
		
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		<title>Sous-vide marinated mussels</title>
		<link>https://www.sous-vide.cooking/sous-vide-marinated-mussels/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 25 May 2021 10:07:03 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Shellfish]]></category>
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					<description><![CDATA[Ingredients: 500g of clean mussels 1 onion 30g fried tomato 50g white wine 50g vinegar 50g virgin olive oil 2 lemon skins 2 orange skins 5g [&#8230;]]]></description>
		
		
		
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		<title>Lobster roll</title>
		<link>https://www.sous-vide.cooking/lobster-roll/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Mon, 28 Dec 2020 10:00:46 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Shellfish]]></category>
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					<description><![CDATA[Ingredients 2 shelled lobster tails 20g butter chives, to garnish 2 tablespoons mayonnaise 2 tablespoons lemon juice 10g shallot, chopped 5g capers, chopped 10g Dijon mustard [&#8230;]]]></description>
		
		
		
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		<title>Scallops with Cauliflower and Mustard</title>
		<link>https://www.sous-vide.cooking/scallops-with-cauliflower-and-mustard/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 26 Nov 2019 11:05:41 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[cauliflower]]></category>
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		<category><![CDATA[Scallops]]></category>
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					<description><![CDATA[Ingredients: 5&#160;scallops 1 head cauliflower 30g (1&#160;oz) ginger 30g (1&#160;oz) mustard seeds 50g (1.8&#160;oz) butter 1 clove garlic Salt Pepper Oil Preparation: For the cauliflower purée, [&#8230;]]]></description>
		
		
		
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		<title>Razor Clams in Citrus Sauce</title>
		<link>https://www.sous-vide.cooking/razor-clams-in-citrus-sauce/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Fri, 19 Jul 2019 10:00:37 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[Razor clams]]></category>
		<category><![CDATA[receta]]></category>
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					<description><![CDATA[Ingredients: 300g (10.6 oz) fresh razor clams 50g (1.8 oz) salt 1,000g (1 qt) cold water For the citrus sauce: 80g (2.7 oz) razor clam water One lime Zest of [&#8230;]]]></description>
		
		
		
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