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	<title>Carrillera de cerdo ibérico &#8211; Sous Vide Cooking</title>
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		<title>Bäckchen vom iberischen Schwein, Austernsoße und geräuchertes Shinkinbushi</title>
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		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 02 May 2017 11:45:05 +0000</pubDate>
				<category><![CDATA[Fleisch]]></category>
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		<category><![CDATA[Carrillera de cerdo ibérico]]></category>
		<category><![CDATA[salsa de ostras]]></category>
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		<category><![CDATA[shinkinbushi ahumado]]></category>
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					<description><![CDATA[Geräucherter Shinkinbushi Zutaten 2 kg große, frische und feste Champignons. Zubereitung: Die Champignons mit der Mandoline in 2 mm dicke Scheiben schneiden und 48 Std. auf Silpat-Matten auf [&#8230;]]]></description>
		
		
		
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