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	<title>Receitas &#8211; Sous Vide Cooking</title>
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		<title>Chutney de pera</title>
		<link>https://www.sous-vide.cooking/pt-pt/chutney-de-pera/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 07 Oct 2026 08:35:00 +0000</pubDate>
				<category><![CDATA[Frutas e outros]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[Pera]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
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					<description><![CDATA[Ingredientes 350 g de pera-branca 20 g de pimenta branca 50 g de vinagre de maçã 15 g de cebola em pó 30 g de azeite [&#8230;]]]></description>
		
		
		
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		<title>Doce de ameixa a vácuo</title>
		<link>https://www.sous-vide.cooking/pt-pt/doce-de-ameixa-a-vacuo/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 30 Sep 2026 08:15:00 +0000</pubDate>
				<category><![CDATA[Frutas e outros]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[Ameixa]]></category>
		<category><![CDATA[receita]]></category>
		<category><![CDATA[receta]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25286</guid>

					<description><![CDATA[Ingredientes 500 g de ameixas 200 g de açúcar 1 vagem de baunilha Preparação 1. Corte as ameixas e retire os caroços. 2. Coloque as ameixas [&#8230;]]]></description>
		
		
		
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		<item>
		<title>Flan clássico a 85 °C</title>
		<link>https://www.sous-vide.cooking/pt-pt/flan-classico-a-85-c/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 23 Sep 2026 08:40:00 +0000</pubDate>
				<category><![CDATA[Frutas e outros]]></category>
		<category><![CDATA[Receitas]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25222</guid>

					<description><![CDATA[Ingredientes 300 g de leite 160 g de ovo 70 g de açúcar 3 g de vagem de baunilha 60 g de açúcar para o caramelo [&#8230;]]]></description>
		
		
		
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		<title>Quiche de tomate e manjericão em frasco</title>
		<link>https://www.sous-vide.cooking/pt-pt/quiche-de-tomate-e-manjericao-em-frasco/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Fri, 18 Sep 2026 08:15:00 +0000</pubDate>
				<category><![CDATA[Receitas]]></category>
		<category><![CDATA[Verduras]]></category>
		<category><![CDATA[receta]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25188</guid>

					<description><![CDATA[Ingredientes 265 g de ovo 245 g de natas 2 g de sal 1 g de pimenta 40 g de tomate cherry 5 g de manjericão [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Doce de mirtilos a vácuo</title>
		<link>https://www.sous-vide.cooking/pt-pt/doce-de-mirtilos-a-vacuo/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 02 Sep 2026 09:15:00 +0000</pubDate>
				<category><![CDATA[Frutas e outros]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[sous-vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25136</guid>

					<description><![CDATA[Ingredientes 250 g de mirtilos 15 g de sumo de limão 180 g de açúcar 6 g de raspa de limão Preparação 1. Lave os mirtilos [&#8230;]]]></description>
		
		
		
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		<title>Arroz negro com begihandi</title>
		<link>https://www.sous-vide.cooking/pt-pt/arroz-negro-com-begihandi/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 14 Nov 2024 08:21:16 +0000</pubDate>
				<category><![CDATA[Mariscos]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[arroz]]></category>
		<category><![CDATA[begihandi]]></category>
		<category><![CDATA[negro]]></category>
		<category><![CDATA[receita]]></category>
		<category><![CDATA[receta]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24915</guid>

					<description><![CDATA[Ingredientes: 450 g de begihandi (pota gigante) cortado 220 g de cebola 150 g de pimento verde 20 g de alho descascado 14 g de tinta [&#8230;]]]></description>
		
		
		
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		<title>Vitello tonnato</title>
		<link>https://www.sous-vide.cooking/pt-pt/vitello-tonnato/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 30 Oct 2024 08:20:22 +0000</pubDate>
				<category><![CDATA[Carnes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24859</guid>

					<description><![CDATA[Ingredientes: Salsa 300 g de atum natural 45 g de anchova em conserva de sal 200 g de maionese 100 g de natas 30 g de [&#8230;]]]></description>
		
		
		
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		<title>Macedônia e granizado de frutas infusionadas</title>
		<link>https://www.sous-vide.cooking/pt-pt/macedonia-e-granizado-de-frutas-infusionadas/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 22 Aug 2024 08:06:24 +0000</pubDate>
				<category><![CDATA[Frutas e outros]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24746</guid>

					<description><![CDATA[Ingredientes Frutas da estação 300 g de frutas da estação cortadas Calda neutra: 1 litro de água 130 g de açúcar 5 g de gelatina sem [&#8230;]]]></description>
		
		
		
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		<title>Costelas de boi a baixa temperatura com batatas fritas</title>
		<link>https://www.sous-vide.cooking/pt-pt/costelas-de-boi-a-baixa-temperatura-com-batatas-fritas/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 14 Aug 2024 08:09:45 +0000</pubDate>
				<category><![CDATA[Carnes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[boi]]></category>
		<category><![CDATA[carne]]></category>
		<category><![CDATA[costelas]]></category>
		<category><![CDATA[costelas de boi]]></category>
		<category><![CDATA[receita]]></category>
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					<description><![CDATA[Ingredientes 800 g de costelas de boi 500 g de batata branca descascada 200 g de demi-glace 50 g de mostarda em grão moída 30 g [&#8230;]]]></description>
		
		
		
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		<title>Café irlandês com natas infusionadas com fava tonka</title>
		<link>https://www.sous-vide.cooking/pt-pt/cafe-irlandes-com-natas-infusionadas-com-fava-tonka/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 08 Aug 2024 08:13:06 +0000</pubDate>
				<category><![CDATA[Frutas e outros]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[receita]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24705</guid>

					<description><![CDATA[Ingredientes 40 g de café expresso 30 g de whisky queimado 22 g de açúcar mascavo 120 g de natas (30% de gordura) 2 g de [&#8230;]]]></description>
		
		
		
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