<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>rack &#8211; Sous Vide Cooking</title>
	<atom:link href="https://www.sous-vide.cooking/tag/rack/feed/" rel="self" type="application/rss+xml" />
	<link>https://www.sous-vide.cooking</link>
	<description>All about Vacuum Cooking. Technique, Recipes, Equipment and more.</description>
	<lastBuildDate>Thu, 21 Mar 2019 08:42:17 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	<generator>https://wordpress.org/?v=5.9.12</generator>

<image>
	<url>https://www.sous-vide.cooking/wp-content/uploads/2020/02/favicon.ico</url>
	<title>rack &#8211; Sous Vide Cooking</title>
	<link>https://www.sous-vide.cooking</link>
	<width>32</width>
	<height>32</height>
</image> 
	<item>
		<title>Rack of Lamb with Glazed Carrots</title>
		<link>https://www.sous-vide.cooking/rack-of-lamb-with-glazed-carrots/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 26 Mar 2019 11:40:52 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[rack]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[recipe]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=17419</guid>

					<description><![CDATA[Ingredients: 400 g (14.1 oz) rack of lamb 200 g (7 oz) baby carrots 30 g (1 oz) ginger 50 g (1.8 oz) butter 1 sprig rosemary 1 clove garlic Salt Pepper Oil Preparation: [&#8230;]]]></description>
		
		
		
			</item>
	</channel>
</rss>
