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		<title>Espargos brancos, gema de ovo e vinagrete de pimento piquillo</title>
		<link>https://www.sous-vide.cooking/pt-pt/espargos-brancos-gema-de-ovo-e-vinagrete-de-pimento-piquillo/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 15 Jun 2021 09:56:49 +0000</pubDate>
				<category><![CDATA[Receitas]]></category>
		<category><![CDATA[Verduras]]></category>
		<category><![CDATA[Espargos]]></category>
		<category><![CDATA[espargos brancos]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[Ingredientes: Espargos brancos frescos 200&#160;g de gema de ovo pasteurizada 50&#160;g de pimentos piquillo 20&#160;g de mel 10&#160;g de vinagre de xerez 5&#160;g de cebolinho 25&#160;g [&#8230;]]]></description>
		
		
		
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		<title>Espargos trigueiros, tahini, vinagrete, queijo parmesão e menta</title>
		<link>https://www.sous-vide.cooking/pt-pt/espargos-trigueiros-tahini-vinagrete-queijo-parmesao-e-menta/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Mon, 11 Jan 2021 10:42:33 +0000</pubDate>
				<category><![CDATA[Receitas]]></category>
		<category><![CDATA[Verduras]]></category>
		<category><![CDATA[Espargos]]></category>
		<category><![CDATA[receita]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[Ingredientes 1 molho de espargos 20 g de tahini Vinagrete da casa 40 g de parmesão ralado Folhas de menta Sal Pimenta Óleo Confeção Para começar, [&#8230;]]]></description>
		
		
		
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		<title>Porque é que os espargos perdem a sua textura?</title>
		<link>https://www.sous-vide.cooking/pt-pt/porque-e-que-os-espargos-perdem-a-sua-textura/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 27 Sep 2018 11:15:39 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[Espargos]]></category>
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					<description><![CDATA[Na secção Pergunte ao nosso chef recebemos a seguinte pergunta: &#8220;Tenho uma pergunta relativamente aos espargos. Costumo colocá-los em vácuo com uma salmoura, e depois cozinho-os [&#8230;]]]></description>
		
		
		
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