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		<title>Baozi ripieni di maiale all’ananas e jalapeño</title>
		<link>https://www.sous-vide.cooking/pt-pt/baozi-ripieni-di-maiale-allananas-e-jalapeno/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 20 Jun 2017 11:45:14 +0000</pubDate>
				<category><![CDATA[Carnes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[ananas e jalapeño]]></category>
		<category><![CDATA[baos]]></category>
		<category><![CDATA[baos rellenos]]></category>
		<category><![CDATA[Baozi ripieni di maiale]]></category>
		<category><![CDATA[jalapeños]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[Baozi (panini cotti al vapore) 90 g di burro 360 g di latte intero 15 g di lievito secco 720 g di farina di grano duro [&#8230;]]]></description>
		
		
		
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		<title>Copo de citrinos e manga</title>
		<link>https://www.sous-vide.cooking/pt-pt/copo-de-citrinos-e-manga/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 13 Jun 2017 11:45:06 +0000</pubDate>
				<category><![CDATA[Frutas e outros]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[arroz inflado]]></category>
		<category><![CDATA[Arroz inflado caramelizado]]></category>
		<category><![CDATA[cítricos]]></category>
		<category><![CDATA[Copa de cítricos y mango]]></category>
		<category><![CDATA[Copo]]></category>
		<category><![CDATA[ctrinos]]></category>
		<category><![CDATA[manga]]></category>
		<category><![CDATA[mango]]></category>
		<category><![CDATA[Mermelada de mango y chile]]></category>
		<category><![CDATA[mousse de cam sanh]]></category>
		<category><![CDATA[receita]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12564</guid>

					<description><![CDATA[Nesta receita, ao utilizar o vácuo, extraímos mais aromas e mais sabores do que as infusões. Além disso, ao obter uma temperatura homogénea e constante, evitamos que [&#8230;]]]></description>
		
		
		
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		<item>
		<title>Choco confitado, guisado «a lo pelayo» (cozinhado com cebolas) e creme de pão sopako</title>
		<link>https://www.sous-vide.cooking/pt-pt/choco-confitado-guisado-a-lo-pelayo-cozinhado-com-cebolas-e-creme-de-pao-sopako/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 06 Jun 2017 10:45:19 +0000</pubDate>
				<category><![CDATA[Mariscos]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[a lo pelayo]]></category>
		<category><![CDATA[Chipirón]]></category>
		<category><![CDATA[Chipirón confitado]]></category>
		<category><![CDATA[Choco confitado]]></category>
		<category><![CDATA[crema de sopako]]></category>
		<category><![CDATA[guiso a lo pelayo]]></category>
		<category><![CDATA[receita]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12555</guid>

					<description><![CDATA[Para o Chipiron 2 chocos médios frescos 2 cebolas 500ml de azeite 0,4 sal Creme de pão sopako 2 cebolas ¼ de pão sopako 1l de [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Panceta adobada con patatas y chalotas</title>
		<link>https://www.sous-vide.cooking/pt-pt/panceta-marinada-com-batatas-e-chalotas/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 16 May 2017 11:45:00 +0000</pubDate>
				<category><![CDATA[Carnes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[chalotas]]></category>
		<category><![CDATA[panceta]]></category>
		<category><![CDATA[Panceta adobada con patatas y chalotas]]></category>
		<category><![CDATA[patatas]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12164</guid>

					<description><![CDATA[Ingredientes: 1 pedaço de panceta de 300g aproximadamente Malagueta en pó, 1 colher Mostarda antiga, 2 colhers Orégões, 1 colher Pimienta rosa, 1 colher Alecrim, 1 [&#8230;]]]></description>
		
		
		
			</item>
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		<title>Ninho de maçã</title>
		<link>https://www.sous-vide.cooking/pt-pt/ninho-de-maca/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 09 May 2017 11:45:22 +0000</pubDate>
				<category><![CDATA[Frutas e outros]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[manzanas]]></category>
		<category><![CDATA[nido de manzana]]></category>
		<category><![CDATA[pasta katafi]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12276</guid>

					<description><![CDATA[Ingredientes: 2 maçãs Manteiga, 50 g Açúcar, 50 g Manteiga, 20 g Massa kataifi, q.b. Açúcar glacé, q.b. Molho inglês para terminar Elaboração: Pelamos e cortamos [&#8230;]]]></description>
		
		
		
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		<title>Bochecha de porco ibérico, molho de ostras e shinkinbushi fumado</title>
		<link>https://www.sous-vide.cooking/pt-pt/bochecha-de-porco-iberico-molho-de-ostras-e-shinkinbushi-fumado/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 02 May 2017 11:45:05 +0000</pubDate>
				<category><![CDATA[Carnes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[Carrillera de cerdo ibérico]]></category>
		<category><![CDATA[salsa de ostras]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[shinkinbushi ahumado]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12132</guid>

					<description><![CDATA[Shinkinbushi fumado Ingredientes: 2 kg de cogumelos grandes frescos e bem duros. Elaboração: Laminar os cogumelos na mandolina com uma grossura de 2 mm e secar [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Salmão marinado em mel de ácer</title>
		<link>https://www.sous-vide.cooking/pt-pt/salmao-marinado-em-mel-de-acer/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 25 Apr 2017 11:45:33 +0000</pubDate>
				<category><![CDATA[Peixes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[Sem categoria]]></category>
		<category><![CDATA[miel]]></category>
		<category><![CDATA[miel de maple]]></category>
		<category><![CDATA[Salmon]]></category>
		<category><![CDATA[salmón marinado]]></category>
		<category><![CDATA[Salmón marinado en miel maple]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12263</guid>

					<description><![CDATA[Ingredientes: Um lombo di salmão de 150 g aprox. e de 2,5 cm di grossura Sale Pimenta 1 raminho de endro Mel de ácer, 25 g 1 batata [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Costeleta de porco com ananás de caril</title>
		<link>https://www.sous-vide.cooking/pt-pt/costeleta-de-porco-com-ananas-de-caril/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 21 Mar 2017 11:45:50 +0000</pubDate>
				<category><![CDATA[Carnes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[Chuleta de cerdo]]></category>
		<category><![CDATA[Chuleta de cerdo con piña al curry]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[piña]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=11652</guid>

					<description><![CDATA[Ingredientes 1 costeleta de porco Malaguetas, 1 colher 30 g banha de porco Sal Confeção Primeiro marinamos a carne com o sal, as malaguetas e a [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Hambúrguer com queijo cheddar</title>
		<link>https://www.sous-vide.cooking/pt-pt/hamburguer-com-queijo-cheddar/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 14 Mar 2017 11:32:59 +0000</pubDate>
				<category><![CDATA[Carnes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[Hamburgesa con queso cheddar]]></category>
		<category><![CDATA[Hamburguesa]]></category>
		<category><![CDATA[Queso Cheddar]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=11808</guid>

					<description><![CDATA[Ingredientes: 200 g carne de vitela picada 80 g de entremeada de porco picada 1 gema de ovo Sal Pimenta Mostarda, 1 colher Ketchup, 1 colher [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Coelho guisado com alhos franceses</title>
		<link>https://www.sous-vide.cooking/pt-pt/coelho-guisado-com-alhos-franceses/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 28 Feb 2017 11:45:42 +0000</pubDate>
				<category><![CDATA[Carnes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[Conejo]]></category>
		<category><![CDATA[conejo guisado con puerros]]></category>
		<category><![CDATA[puerros]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=11533</guid>

					<description><![CDATA[Ingredientes: Um coelho inteiro cortado Uma malagueta seca cortada 50 ml de vinagre de maçã 50 ml de vinho de Xerez Colorau, 1 colher 3 dentes [&#8230;]]]></description>
		
		
		
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