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	<title>Brutsellog.com</title>
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	<link>http://www.brutsellog.com</link>
	<description>Every day a recipe and photo ...</description>
	<pubDate>Fri, 21 Nov 2008 18:34:05 +0000</pubDate>
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			<item>
		<title>Wrapped Chicken Breasts</title>
		<link>http://www.brutsellog.com/2008/11/21/wrapped-chicken-breasts/</link>
		<comments>http://www.brutsellog.com/2008/11/21/wrapped-chicken-breasts/#comments</comments>
		<pubDate>Fri, 21 Nov 2008 18:34:05 +0000</pubDate>
		<dc:creator>Anja</dc:creator>
		
		<category><![CDATA[Chicken]]></category>

		<category><![CDATA[bacon]]></category>

		<category><![CDATA[chicken breast]]></category>

		<category><![CDATA[paprika]]></category>

		<guid isPermaLink="false">http://www.brutsellog.com/?p=706</guid>
		<description><![CDATA[
Ingrediënten: 2 chicken breasts, salt, pepper, paprika, 12 slices bacon, 
Preheat the oven to 180 degrees. Season 2 chicken breast with salt, pepper and paprika. Wrap each chicken breast with 6 slices bacon. Place the chicken breasts in a ovenproof dish. Place the chicken breasts about 25 minutes in the preheated oven. Serve with rosti [...]]]></description>
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		<item>
		<title>Pork Tenderloin In Cream Sauce</title>
		<link>http://www.brutsellog.com/2008/11/19/pork-tenderloin-in-cream-sauce/</link>
		<comments>http://www.brutsellog.com/2008/11/19/pork-tenderloin-in-cream-sauce/#comments</comments>
		<pubDate>Wed, 19 Nov 2008 18:15:26 +0000</pubDate>
		<dc:creator>Anja</dc:creator>
		
		<category><![CDATA[Meat]]></category>

		<category><![CDATA[beef stock]]></category>

		<category><![CDATA[cream]]></category>

		<category><![CDATA[pork tenderloin]]></category>

		<category><![CDATA[sage]]></category>

		<category><![CDATA[white wine]]></category>

		<guid isPermaLink="false">http://www.brutsellog.com/?p=704</guid>
		<description><![CDATA[
Ingredients: 1 pork tenderloin, salt, pepper, 100 ml white wine, 200 ml cream, sage, 1 cube of beef stock,  
Cut the pork tenderloin in half and pierce the tail piece down so the tenderloin is equally thick. Season with salt and pepper. Cook the pork tenderloin around brown in hot butter. Once the pork [...]]]></description>
		<wfw:commentRss>http://www.brutsellog.com/2008/11/19/pork-tenderloin-in-cream-sauce/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Marrowfat Peas</title>
		<link>http://www.brutsellog.com/2008/11/18/marrowfat-peas/</link>
		<comments>http://www.brutsellog.com/2008/11/18/marrowfat-peas/#comments</comments>
		<pubDate>Tue, 18 Nov 2008 17:39:44 +0000</pubDate>
		<dc:creator>Anja</dc:creator>
		
		<category><![CDATA[Vegetable]]></category>

		<category><![CDATA[bacon]]></category>

		<category><![CDATA[beef stock]]></category>

		<category><![CDATA[marrowfat peas]]></category>

		<guid isPermaLink="false">http://www.brutsellog.com/?p=701</guid>
		<description><![CDATA[
Ingredients: 250 grams diced bacon, 350 grams soup vegetables, 200 ml beef stock, 1 jar marrowfat peas,  
Bake in a hot wok 250 grams diced bacon crunchy. Scoop the diced bacon from the pan and set aside. Stir fry in the remaining fat 350 grams soup vegetables for about 5 minutes. Add 200 ml [...]]]></description>
		<wfw:commentRss>http://www.brutsellog.com/2008/11/18/marrowfat-peas/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Noodles with Chicken Breast and Carrots</title>
		<link>http://www.brutsellog.com/2008/11/17/noodles-with-chicken-breast-and-carrots/</link>
		<comments>http://www.brutsellog.com/2008/11/17/noodles-with-chicken-breast-and-carrots/#comments</comments>
		<pubDate>Mon, 17 Nov 2008 18:51:29 +0000</pubDate>
		<dc:creator>Anja</dc:creator>
		
		<category><![CDATA[Chicken]]></category>

		<category><![CDATA[Noodles]]></category>

		<category><![CDATA[carrot]]></category>

		<category><![CDATA[chicken breast]]></category>

		<category><![CDATA[Chinese five-spice]]></category>

		<category><![CDATA[hoisin sauce]]></category>

		<category><![CDATA[onion]]></category>

		<category><![CDATA[red pepper]]></category>

		<guid isPermaLink="false">http://www.brutsellog.com/?p=699</guid>
		<description><![CDATA[
Ingredients: noodles, 1 chicken breast, salt, pepper, Chinese five-spice powder, 1 onion, 1 carrot, 1 red pepper, 3 tablespoons hoisin sauce,  
Cook the noodles according pack instructions. Drain and set aside. Season 1 diced chicken breast with salt, pepper and Chinese five-spice powder. Bake the diced chicken breasts golden brown in hot oil and [...]]]></description>
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		<item>
		<title>Tagliatelle with Peas and Tomatoes</title>
		<link>http://www.brutsellog.com/2008/11/16/tagliatelle-with-peas-and-tomatoes/</link>
		<comments>http://www.brutsellog.com/2008/11/16/tagliatelle-with-peas-and-tomatoes/#comments</comments>
		<pubDate>Sun, 16 Nov 2008 18:54:45 +0000</pubDate>
		<dc:creator>Anja</dc:creator>
		
		<category><![CDATA[Pasta]]></category>

		<category><![CDATA[Vegetarian]]></category>

		<category><![CDATA[cheese]]></category>

		<category><![CDATA[garlic]]></category>

		<category><![CDATA[onion]]></category>

		<category><![CDATA[peas]]></category>

		<category><![CDATA[red wine]]></category>

		<category><![CDATA[thyme]]></category>

		<category><![CDATA[tomatoes]]></category>

		<category><![CDATA[vegetable stock]]></category>

		<guid isPermaLink="false">http://www.brutsellog.com/?p=697</guid>
		<description><![CDATA[
Ingredients: tagliatelle, salt, 1 onion, 1 garlic clove, thyme, 100 ml red wine, 6 tomatoes, 200 grams frozen peas, 100 ml vegetable stock, grated cheese,  
Boil the tagliatelle in boiling water with a little salt. Fruit in hot oil 1 finely chopped onion with 1 finely chopped garlic clove and thyme to taste until [...]]]></description>
		<wfw:commentRss>http://www.brutsellog.com/2008/11/16/tagliatelle-with-peas-and-tomatoes/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Cauliflower in Mustard-Cheesesauce</title>
		<link>http://www.brutsellog.com/2008/11/15/cauliflower-in-mustard-cheesesauce/</link>
		<comments>http://www.brutsellog.com/2008/11/15/cauliflower-in-mustard-cheesesauce/#comments</comments>
		<pubDate>Sat, 15 Nov 2008 17:52:28 +0000</pubDate>
		<dc:creator>Anja</dc:creator>
		
		<category><![CDATA[Vegetable]]></category>

		<category><![CDATA[butter]]></category>

		<category><![CDATA[cauliflower]]></category>

		<category><![CDATA[cheese]]></category>

		<category><![CDATA[flour]]></category>

		<category><![CDATA[milk]]></category>

		<category><![CDATA[mustard]]></category>

		<guid isPermaLink="false">http://www.brutsellog.com/?p=694</guid>
		<description><![CDATA[
Ingredients: 1 cauliflower, salt, 50 grams butter, 50 grams flour, 500 ml milk, 1 tablespoon mustard, 100 grams grated mature cheese,  
Preheat the oven to 180 degrees. Boil 1 cauliflower cut in florets in water with a little salt until al dente. Meanwhile make the mustard-cheesesauce. Melt 50 grams butter. Add 50 grams flour [...]]]></description>
		<wfw:commentRss>http://www.brutsellog.com/2008/11/15/cauliflower-in-mustard-cheesesauce/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Chicken Breast in Mushroom Tomato Sauce</title>
		<link>http://www.brutsellog.com/2008/11/13/chicken-breast-in-mushroom-tomato-sauce/</link>
		<comments>http://www.brutsellog.com/2008/11/13/chicken-breast-in-mushroom-tomato-sauce/#comments</comments>
		<pubDate>Thu, 13 Nov 2008 18:27:40 +0000</pubDate>
		<dc:creator>Anja</dc:creator>
		
		<category><![CDATA[Chicken]]></category>

		<category><![CDATA[bacon]]></category>

		<category><![CDATA[chicken breast]]></category>

		<category><![CDATA[chicken stock]]></category>

		<category><![CDATA[mushrooms]]></category>

		<category><![CDATA[onion]]></category>

		<category><![CDATA[red wine]]></category>

		<category><![CDATA[tomato puree]]></category>

		<guid isPermaLink="false">http://www.brutsellog.com/?p=692</guid>
		<description><![CDATA[
Ingredients: 2 chicken breast, salt, pepper, 1 onion, 200 grams diced bacon, 250 grams mushrooms, 100 ml red wine, 1 tin tomato puree, 200 ml chicken stock,  
Season 2 chicken breast with salt and pepper. Bake the chicken breasts around golden brown. Remove the chicken breasts from the pan. Bake in the remaining fat [...]]]></description>
		<wfw:commentRss>http://www.brutsellog.com/2008/11/13/chicken-breast-in-mushroom-tomato-sauce/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Spaghetti with Artichoke and Sundried Tomato</title>
		<link>http://www.brutsellog.com/2008/11/10/spaghetti-with-artichoke-and-sundried-tomato/</link>
		<comments>http://www.brutsellog.com/2008/11/10/spaghetti-with-artichoke-and-sundried-tomato/#comments</comments>
		<pubDate>Mon, 10 Nov 2008 18:54:17 +0000</pubDate>
		<dc:creator>Anja</dc:creator>
		
		<category><![CDATA[Chicken]]></category>

		<category><![CDATA[Pasta]]></category>

		<category><![CDATA[artichoke]]></category>

		<category><![CDATA[chicken breast]]></category>

		<category><![CDATA[cream]]></category>

		<category><![CDATA[mushrooms]]></category>

		<category><![CDATA[parsley]]></category>

		<category><![CDATA[sundried tomato]]></category>

		<guid isPermaLink="false">http://www.brutsellog.com/?p=690</guid>
		<description><![CDATA[
Ingredients: spaghetti, 1 chicken breast, 200 grams mushrooms, 1 can artichoke hearts, 5 sundried tomatoes, 5 tablespoons cream, salt, pepper, parsley,  
Cook the spaghetti in boiling water with some salt. Bake in hot oil 1 diced chicken breast golden brown. Add 200 grams sliced mushrooms and stir fry until the mushrooms have softened. Meanwhile [...]]]></description>
		<wfw:commentRss>http://www.brutsellog.com/2008/11/10/spaghetti-with-artichoke-and-sundried-tomato/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Pork Roulade with Ham and Cheese</title>
		<link>http://www.brutsellog.com/2008/11/09/pork-roulade-with-ham-and-cheese-2/</link>
		<comments>http://www.brutsellog.com/2008/11/09/pork-roulade-with-ham-and-cheese-2/#comments</comments>
		<pubDate>Sun, 09 Nov 2008 18:08:12 +0000</pubDate>
		<dc:creator>Anja</dc:creator>
		
		<category><![CDATA[Meat]]></category>

		<category><![CDATA[beef stock]]></category>

		<category><![CDATA[cheese]]></category>

		<category><![CDATA[cream]]></category>

		<category><![CDATA[ham]]></category>

		<category><![CDATA[mushrooms]]></category>

		<category><![CDATA[onion]]></category>

		<category><![CDATA[parsley]]></category>

		<category><![CDATA[pork roulade]]></category>

		<guid isPermaLink="false">http://www.brutsellog.com/?p=688</guid>
		<description><![CDATA[
Ingredients: 1 pork roulade, 1 onion, 250 grams mushrooms, 100 ml beef stock, 250 ml cream, parsley, cheese, ham,  
Preheat the oven at 180 degrees. Bake 1 pork roulade around brown in hot butter. Lower the heat and add a little water. Let the pork roulade be cooked in 30 minutes. Bake 1 chopped [...]]]></description>
		<wfw:commentRss>http://www.brutsellog.com/2008/11/09/pork-roulade-with-ham-and-cheese-2/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Curly Kale Gratin</title>
		<link>http://www.brutsellog.com/2008/11/08/curly-kale-gratin/</link>
		<comments>http://www.brutsellog.com/2008/11/08/curly-kale-gratin/#comments</comments>
		<pubDate>Sat, 08 Nov 2008 18:14:13 +0000</pubDate>
		<dc:creator>Anja</dc:creator>
		
		<category><![CDATA[Vegetable]]></category>

		<category><![CDATA[bacon]]></category>

		<category><![CDATA[cheese]]></category>

		<category><![CDATA[creme fraiche]]></category>

		<category><![CDATA[curly kale]]></category>

		<category><![CDATA[onion]]></category>

		<category><![CDATA[tabasco]]></category>

		<guid isPermaLink="false">http://www.brutsellog.com/?p=685</guid>
		<description><![CDATA[
Ingredients: 300 grams curly kale, 1 onion, 150 grams bacon, salt, pepper, tabasco, 100 ml crème fraîche, grated mature cheese,  
Preheat the oven to 180 degrees. Boil the curly kale for about 10 minutes in water with some salt. Drain the curly kale and set aside. Stir fry 1 chopped onion until softt. Add [...]]]></description>
		<wfw:commentRss>http://www.brutsellog.com/2008/11/08/curly-kale-gratin/feed/</wfw:commentRss>
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