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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>
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					<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>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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		<title>Asas de frango sous vide glaceadas</title>
		<link>https://www.sous-vide.cooking/pt-pt/asas-de-frango-sous-vide-glaceadas/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 25 Jul 2024 08:33:56 +0000</pubDate>
				<category><![CDATA[Carnes]]></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=24640</guid>

					<description><![CDATA[Ingredientes 1 kg de asas de frango 20 g de alho em pó 5 g de orégãos 5 g de pimenta preta 5 g de pimentão [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Lulas na sua tinta</title>
		<link>https://www.sous-vide.cooking/pt-pt/lulas-na-sua-tinta/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 11 Jul 2024 08:32:13 +0000</pubDate>
				<category><![CDATA[Mariscos]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[receita]]></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=24593</guid>

					<description><![CDATA[Ingredientes 1 lula 1 pimento verde 1 cebolinha 1 dente de alho 50 g de conhaque 50 g de vinho branco 30 g de tinta de [&#8230;]]]></description>
		
		
		
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		<title>Consommé de frango</title>
		<link>https://www.sous-vide.cooking/pt-pt/consomme-de-frango/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 04 Jul 2024 08:23:20 +0000</pubDate>
				<category><![CDATA[Carnes]]></category>
		<category><![CDATA[Frutas e outros]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[consommé]]></category>
		<category><![CDATA[frango]]></category>
		<category><![CDATA[receita]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24571</guid>

					<description><![CDATA[Ingredientes 2 kg de carcaças de frango 500 g de alho-frances 3 dentes de alho 300 g de cebola 300 g de cenoura 50 g de [&#8230;]]]></description>
		
		
		
			</item>
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		<title>Creme de caramelo gelado</title>
		<link>https://www.sous-vide.cooking/pt-pt/creme-de-caramelo-gelado/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 20 Jun 2024 08:45:06 +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=24525</guid>

					<description><![CDATA[Ingredientes 275 g de açúcar 100 g de água para o caramelo 650 g de leite 150 g de natas 45 g de leite em pó [&#8230;]]]></description>
		
		
		
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		<title>Coxa de frango recheada com cheddar e fiambre cozido</title>
		<link>https://www.sous-vide.cooking/pt-pt/coxa-de-frango-recheada-com-cheddar-e-fiambre-cozido/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 13 Jun 2024 08:30:59 +0000</pubDate>
				<category><![CDATA[Carnes]]></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=24503</guid>

					<description><![CDATA[Ingredientes 2 coxas de frango inteiras 200 g de cheddar 100 g de fiambre cozido Elaboração Desosse as coxas de frango. Tempere as coxas com sal [&#8230;]]]></description>
		
		
		
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		<title>Beef bourguignon</title>
		<link>https://www.sous-vide.cooking/pt-pt/beef-bourguignon/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 02 May 2024 07:35:09 +0000</pubDate>
				<category><![CDATA[Carnes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[receita]]></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=24417</guid>

					<description><![CDATA[Ingredientes: 500g de jarrete de vitela 1 cebola 1 cenoura 200g de fundo de vitela 1 dente de alho 30g de aipo 50g de vinho tinto [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Creme de horchata</title>
		<link>https://www.sous-vide.cooking/pt-pt/creme-de-horchata/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 25 Apr 2024 07:38:32 +0000</pubDate>
				<category><![CDATA[Frutas e outros]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[creme de horchata]]></category>
		<category><![CDATA[horchata]]></category>
		<category><![CDATA[receita]]></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=24371</guid>

					<description><![CDATA[Ingredientes: 800 ml de horchata 200 ml de natas 100 g de açúcar 12 gemas de ovo Bolacha triturada para decorar Preparação: Use o triturador XM-12 [&#8230;]]]></description>
		
		
		
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