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	<title>Phil's Kitchen Weblog</title>
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	<link>http://philskitchen.wordpress.com</link>
	<description>If you can't stand the heat...</description>
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		<title>Phil's Kitchen Weblog</title>
		<link>http://philskitchen.wordpress.com</link>
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		<item>
		<title>Yorkshire Puddings</title>
		<link>http://philskitchen.wordpress.com/2008/12/26/yorkshire-puddings/</link>
		<comments>http://philskitchen.wordpress.com/2008/12/26/yorkshire-puddings/#comments</comments>
		<pubDate>Fri, 26 Dec 2008 22:45:14 +0000</pubDate>
		<dc:creator>Phil Willoughby</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://philskitchen.wordpress.com/2008/12/26/yorkshire-puddings/</guid>
		<description><![CDATA[Google for &#8216;H2G2 Yorkshire Pudding&#8217; and mostly follow the instructions. Ignore the advice to let it stand as it makes no difference. Chuck in some paprika for a spicier variation.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=philskitchen.wordpress.com&amp;blog=1789510&amp;post=18&amp;subd=philskitchen&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Phil</media:title>
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		<title>Breakfast</title>
		<link>http://philskitchen.wordpress.com/2008/01/15/breakfast/</link>
		<comments>http://philskitchen.wordpress.com/2008/01/15/breakfast/#comments</comments>
		<pubDate>Tue, 15 Jan 2008 09:23:51 +0000</pubDate>
		<dc:creator>Phil Willoughby</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://philskitchen.wordpress.com/2008/01/15/breakfast/</guid>
		<description><![CDATA[How do you deliver that first batch of energy for the day? Bread or toast is the obvious thing to start with as a base, but what do you put on it?  I&#8217;m a big fan of fresh bread and butter, but sometimes you want something a bit sweeter.  For those occasions, I present the [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=philskitchen.wordpress.com&amp;blog=1789510&amp;post=16&amp;subd=philskitchen&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Phil</media:title>
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		<title>Bruffins</title>
		<link>http://philskitchen.wordpress.com/2007/11/07/bruffins/</link>
		<comments>http://philskitchen.wordpress.com/2007/11/07/bruffins/#comments</comments>
		<pubDate>Wed, 07 Nov 2007 22:11:51 +0000</pubDate>
		<dc:creator>Phil Willoughby</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://philskitchen.wordpress.com/2007/11/07/bruffins/</guid>
		<description><![CDATA[Like bread?  Is a loaf too much to get through before it goes stale?  Are rolls too much hassle getting the shape right?  Here is the answer… Ingredients: Strong White Flour &#8211; 750g Salt &#8211; 2 tsp Sugar &#8211; 1 tsp Dried Yeast &#8211; 6g Warm Water &#8211; 450ml Butter &#8211; 25g + some for [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=philskitchen.wordpress.com&amp;blog=1789510&amp;post=15&amp;subd=philskitchen&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Phil</media:title>
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		<title>Sandwiches!</title>
		<link>http://philskitchen.wordpress.com/2007/10/07/sandwiches/</link>
		<comments>http://philskitchen.wordpress.com/2007/10/07/sandwiches/#comments</comments>
		<pubDate>Sun, 07 Oct 2007 19:59:26 +0000</pubDate>
		<dc:creator>Phil Willoughby</dc:creator>
				<category><![CDATA[Lighter options]]></category>

		<guid isPermaLink="false">http://philskitchen.wordpress.com/2007/10/07/sandwiches/</guid>
		<description><![CDATA[Here are a couple of my favourite sandwich-like things. Iceberg Lettuce and Dark Chocolate Use white bread for this one, no butter or spread. Chill the lettuce and chocolate. Prepare the dark chocolate by chopping it into fine pieces on a board using a sharp knife. You don&#8217;t need much; about 3 squares of Bournville [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=philskitchen.wordpress.com&amp;blog=1789510&amp;post=14&amp;subd=philskitchen&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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			<media:title type="html">Phil</media:title>
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		<title>Lemon &amp; Lime Cheesecake</title>
		<link>http://philskitchen.wordpress.com/2007/09/29/lemon-lime-cheesecake/</link>
		<comments>http://philskitchen.wordpress.com/2007/09/29/lemon-lime-cheesecake/#comments</comments>
		<pubDate>Sat, 29 Sep 2007 19:41:43 +0000</pubDate>
		<dc:creator>Phil Willoughby</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://philskitchen.wordpress.com/2007/09/29/lemon-lime-cheesecake/</guid>
		<description><![CDATA[This is based on my mum&#8217;s recipe for lime cheesecake. Ingredients: Ginger biscuits, 400g Butter, 100g (250g packs of Anchor have a mark every 50g which makes this easy) Mascarpone cheese, 1kg Icing sugar, 80g Unwaxed limes, 2 Unwaxed lemons, 2 Dark chocolate, ideally in flake form if you can get it Equipment: Pestle and [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=philskitchen.wordpress.com&amp;blog=1789510&amp;post=9&amp;subd=philskitchen&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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			<media:title type="html">Phil</media:title>
		</media:content>

		<media:content url="http://philskitchen.files.wordpress.com/2007/10/_mg_1285.jpg" medium="image">
			<media:title type="html">Cheesecake in tin</media:title>
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	</item>
		<item>
		<title>Pizzas</title>
		<link>http://philskitchen.wordpress.com/2007/09/29/pizzas/</link>
		<comments>http://philskitchen.wordpress.com/2007/09/29/pizzas/#comments</comments>
		<pubDate>Sat, 29 Sep 2007 14:26:23 +0000</pubDate>
		<dc:creator>Phil Willoughby</dc:creator>
				<category><![CDATA[Main Course]]></category>

		<guid isPermaLink="false">http://philskitchen.wordpress.com/2007/09/29/pizzas/</guid>
		<description><![CDATA[Pizzas are dead easy; 10 minutes at the deli counter and a small amount of baking is all that&#8217;s involved. Ingredients: Strong White Flour &#8211; 750g Salt &#8211; 2 tsp Sugar &#8211; 1 tsp Dried Yeast &#8211; 6g Warm Water &#8211; 450ml Olive Oil &#8211; 25g or so (I don&#8217;t actually measure it) Butter &#8211; [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=philskitchen.wordpress.com&amp;blog=1789510&amp;post=8&amp;subd=philskitchen&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
		<media:content url="http://0.gravatar.com/avatar/0593b3435342ffe1475708788762a23c?s=96&#38;d=identicon&#38;r=G" medium="image">
			<media:title type="html">Phil</media:title>
		</media:content>

		<media:content url="http://philskitchen.files.wordpress.com/2007/10/_mg_1122.jpg" medium="image">
			<media:title type="html">Pizza base, inverted, cooling</media:title>
		</media:content>

		<media:content url="http://philskitchen.files.wordpress.com/2007/10/_mg_1123-2.jpg" medium="image">
			<media:title type="html">Pizza with Sunblush Tomatoes, Parma Ham and Olives</media:title>
		</media:content>

		<media:content url="http://philskitchen.files.wordpress.com/2007/10/_mg_1123.jpg" medium="image">
			<media:title type="html">Pizza with Passata, Chorizo and Salami</media:title>
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	</item>
		<item>
		<title>Emma&#8217;s Cheese Sauce</title>
		<link>http://philskitchen.wordpress.com/2007/09/27/emmas-cheese-sauce/</link>
		<comments>http://philskitchen.wordpress.com/2007/09/27/emmas-cheese-sauce/#comments</comments>
		<pubDate>Thu, 27 Sep 2007 16:13:45 +0000</pubDate>
		<dc:creator>Phil Willoughby</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://philskitchen.wordpress.com/2007/09/27/emmas-cheese-sauce/</guid>
		<description><![CDATA[As Emma points out, I was too lazy to write down how to make cheese sauce. Her instructions are: - melt 25 g of butter in a pan and add flour until you have a blob that just about holds together (about 2 tbsp) - cook for a while (generally until it starts to stick [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=philskitchen.wordpress.com&amp;blog=1789510&amp;post=7&amp;subd=philskitchen&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://philskitchen.wordpress.com/2007/09/27/emmas-cheese-sauce/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">Phil</media:title>
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		<title>Lasagne: observations</title>
		<link>http://philskitchen.wordpress.com/2007/09/25/lasagne-observations/</link>
		<comments>http://philskitchen.wordpress.com/2007/09/25/lasagne-observations/#comments</comments>
		<pubDate>Tue, 25 Sep 2007 22:53:24 +0000</pubDate>
		<dc:creator>Phil Willoughby</dc:creator>
				<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Lasagne]]></category>

		<guid isPermaLink="false">http://philskitchen.wordpress.com/2007/09/25/lasagne-observations/</guid>
		<description><![CDATA[This evening&#8217;s effort was reasonably close to what I was after, but there is scope for improvement. I think the main mixture needed a bit more simmering to thicken it up. Now for a digression into lasagne theory, which I hope will give you and I ideas for future experimentation: The problem with a thinner-than-optimal [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=philskitchen.wordpress.com&amp;blog=1789510&amp;post=5&amp;subd=philskitchen&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://philskitchen.wordpress.com/2007/09/25/lasagne-observations/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
		<media:content url="http://0.gravatar.com/avatar/0593b3435342ffe1475708788762a23c?s=96&#38;d=identicon&#38;r=G" medium="image">
			<media:title type="html">Phil</media:title>
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		<item>
		<title>Lasagne</title>
		<link>http://philskitchen.wordpress.com/2007/09/25/lasagne/</link>
		<comments>http://philskitchen.wordpress.com/2007/09/25/lasagne/#comments</comments>
		<pubDate>Tue, 25 Sep 2007 14:54:28 +0000</pubDate>
		<dc:creator>Phil Willoughby</dc:creator>
				<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Cashew]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Lasagne]]></category>
		<category><![CDATA[Lasagne Recipe]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://philskitchen.wordpress.com/2007/09/25/lasagne/</guid>
		<description><![CDATA[Lasagne with a twist &#8211; based on Michael&#8217;s recipe for garlicky-bacony-spaghetti-sauce with some fairly random ingredients added. Ingredients: Smoked bacon rashers: 700g Tins of chopped tomatoes: two 400g Oxo Italian seasoning cubes: two Cashew nuts: 250g Closed cup mushrooms: 250g Fresh lasagne sheets: 3 layers Double Gloucester cheese: 500g Chopped garlic: 2 tsp Red wine: [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=philskitchen.wordpress.com&amp;blog=1789510&amp;post=3&amp;subd=philskitchen&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Phil</media:title>
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			<media:title type="html">Finished lasagne, not yet baked.</media:title>
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