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    <title>The Oxford Times | Recipes</title>
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    <pubDate>Thu, 23 May 2013 04:02:51 +0100</pubDate>
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           <title>Fluffy strawberry pancakes</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/recipes/10435684.Fluffy_strawberry_pancakes/?ref=rss</link>
           
           
           <description><![CDATA[
  If you normally make a rather thin pancake batter, the thickness of this mix may alarm you. Worry not, it needs to be thick to hold its shape when cooking and because these pancakes are indeed thick (well at least ½ an inch when cooked) – that is why they are so special.
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           <pubDate>Wed, 22 May 2013 13:26:01 +0100</pubDate>
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           <title>Pasta and purple broccoli with anchovies and mushrooms &#40;serves 4)</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/recipes/10375462.Pasta_and_purple_broccoli_with_anchovies_and_mushrooms__serves_4_/?ref=rss</link>
           
           
           <description><![CDATA[
  Because the earth is still cold this year, vegetables such as purple broccoli that normally begin coming towards the end of their season by now are still sprouting, which is why my friend Wendy arrived at my cottage carrying a bag of freshly picked broccoli spears that she had gathered on her allotment. It was celebrity chef Alistair Little, known for the many Italian influences he weaves into his dishes, who reminded me of how well anchovy and chilli blend with vegetables such as purple broccoli.
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           <pubDate>Wed, 24 Apr 2013 10:58:48 +0100</pubDate>
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           <title>French onion soup</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/recipes/10360520.French_onion_soup/?ref=rss</link>
           
           
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  Onion soups were once considered the food of the poor, as the ingredients were both cheap and plentiful. Now that Gruyère cheese and wine is added to the base of simmering onion slices and rich stock it is considered a soup of great worth and particularly popular with restaurant chefs who want to add something special and tasty to the menu.
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           <pubDate>Thu, 18 Apr 2013 11:20:00 +0100</pubDate>
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    <item>
           <title>Dandelion and spinach soup</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/recipes/10345910.Dandelion_and_spinach_soup/?ref=rss</link>
           
           
           <description><![CDATA[
  By mixing dandelion with spinach you obtain a delightful balance of flavours — the bitterness of the dandelion leaves certainly doesn’t dominate but it adds something special. To obtain an attractive green finish, a handful of the mixed leaves added to the pot just before you process it in the blender will keep the soup a vibrant green.
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           <pubDate>Wed, 10 Apr 2013 15:57:59 +0100</pubDate>
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           <title>Radish and rice salad with orange dressing &#40;serves 4)</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/recipes/10330803.Radish_and_rice_salad_with_orange_dressing__serves_4_/?ref=rss</link>
           
           
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  This is one of those recipes that you create from the salad vegetables you have grown yourself and have in the fridge. By using your imagination to combine colours and flavours this makes a colourful side dish.
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           <pubDate>Wed, 03 Apr 2013 15:48:24 +0100</pubDate>
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           <title>Banana cake &#40;enough to feed the family)</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/recipes/10316261.Banana_cake__enough_to_feed_the_family_/?ref=rss</link>
           
           
           <description><![CDATA[
  Almost 100 million metric tonnes of bananas are consumed every year, making them the fourth most important food staple in the world. Sadly, only about 20 per cent of the prices paid by consumers in supermarkets reach the exporting country and only a small fraction of the total revenue generated by this crop goes to the farmers who produce them. However, farmers whose crop bears the Fairtrade certification are guaranteed a minimum price to cover the cost of sustainable production. Given the glorious taste of these superb fruits — that’s not much to ask, is it?
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           <pubDate>Thu, 28 Mar 2013 00:00:00 +0000</pubDate>
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           <title>Chocolate ice cream, serves the whole family</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/recipes/10305103.Chocolate_ice_cream__serves_the_whole_family/?ref=rss</link>
           
           
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  You will need
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           <pubDate>Thu, 21 Mar 2013 12:07:13 +0000</pubDate>
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           <title>Sandy Hellig's cottage pie &#40;serves4)</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/recipes/10270435.Sandy_Hellig_s_cottage_pie__serves4_/?ref=rss</link>
           
           
           <description><![CDATA[
  This sauce is great with spaghetti or any pasta, with gnocchi, rice or a baked potato. You may want to add some stock or tinned tomatoes to make it thinner. (It is also delicious if you add some smoked bacon/pancetta/ground pork to the mixture). It can also be used to make lasagne. Or top with pastry instead of mash to make a pie.
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           <pubDate>Wed, 06 Mar 2013 13:10:36 +0000</pubDate>
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           <title>Chicken and garlic cooked to medieval guidelines</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/recipes/10255078.Chicken_and_garlic_cooked_to_medieval_guidelines/?ref=rss</link>
           
           
           <description><![CDATA[
  During medieval times, chickens rubbed with salt, coloured with saffron and flavoured with ginger, diced bacon fat, spices and garlic were often cooked in a coffin (a sealed pastry case which kept the juices in, just as a modern casserole dish would today). But they were also cooked on a spit in front of a hot fire or cooked as pieces in a shallow iron pan with a flat bottom as illustrated. The garlic would have been added to enhance the flavour of the dish and to preserve good health.
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           <pubDate>Wed, 27 Feb 2013 13:34:40 +0000</pubDate>
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           <title>Pea and roasted garlic soup &#40;serves 4)</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/recipes/10240145.Pea_and_roasted_garlic_soup__serves_4_/?ref=rss</link>
           
           
           <description><![CDATA[
  The Oxford Literary Festival, which this year takes place from March 16-24, will include several fascinating talks about food along with a presentation dinner at Gee’s Restaurant which will celebrate the winner of the £7,500 Jeremy Mogford Food and Drink Literary prize. Talks with food-related subjects include a slightly quirky talk by the award-winning historian and food writer Bee Wilson, who aims to open our eyes to the incredible creations and kitchen tools that have shaped how and what we cook.
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           <pubDate>Wed, 20 Feb 2013 14:17:13 +0000</pubDate>
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           <title>The perfect pancake - makes about ten</title>
           
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  The trick to making a perfect pancake is to allow the batter to rest once it has been mixed. Although an hour’s rest will do, by allowing it to sit in the refrigerator overnight you are guaranteed success. If you don’t need a dozen pancakes, make them anyway, and having placed a square of greaseproof paper between each one, carefully pack the excess into the freezer for use another day. I prefer self-raising flour for my pancakes as I find it produces a light texture, but plain flour is popular too.
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           <pubDate>Fri, 08 Feb 2013 13:26:16 +0000</pubDate>
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           <title>Parsnip and sage bread</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/recipes/10195153.Parsnip_and_sage_bread/?ref=rss</link>
           
           
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  You will need 2 parsnips cooked in salted water and mashed Enough strong white bread flour to weigh in at 500g (1lb 4oz) when mixed with the mashed parsnips I x 7g sachet of dried yeast I tsp sugar 1½ tsp salt 300ml warm water (can be made up with some of the water used to cook parsnips for extra flavour) Leaves from 2 or 3 pieces of sage — chopped fine, also oiled sage leaves to garnish.
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           <pubDate>Wed, 30 Jan 2013 15:55:32 +0000</pubDate>
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           <title>Cottage pie from the Killingworth Castle, Wootton, near Woodstock</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/recipes/10168190.Cottage_pie_from_the_Killingworth_Castle__Wootton__near_Woodstock/?ref=rss</link>
           
           
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  A shepherd’s pie is made with minced lamb, whereas a cottage pie is made from minced beef. Award-winning chef Andrew Lipp, who has taken over the kitchen at the Killingworth Castle, Wootton, creates his cottage pies from chopped sirloin steak. The result is a delicious hearty dish a cut above the usual cottage pies created with mince. This is his recipe. YOU WILL NEED 1kg sirloin beef roasted rare 2 onions, 2 carrots chopped fine 2tsp rosemary chopped 1.5 litres beef stock Ground black pepper and salt 2 tsp plain flour Mashed potatoes for topping Oil and butter to sweat vegetables METHOD Dice beef, discarding fat or gristle.
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           <pubDate>Thu, 17 Jan 2013 11:38:10 +0000</pubDate>
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           <title>Dumpling whirls &#40;makes at least 6)</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/recipes/10139661.Dumpling_whirls__makes_at_least_6_/?ref=rss</link>
           
           
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  Dumplings are just balls of dough cooked in hot liquid. They are so easy to make, and can be created from any kind of fat, suet is not essential. A couple of things to remember however, when adding dumplings to a stew – first, they tend to expand as they cook, so when you drop them into the pan allow for this, otherwise you will create one big mass of dumplings that have stuck together and are acting as a pastry topping. Second, they tend to soak up the liquids in the pan, so make sure there is enough liquid in the pot.
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           <pubDate>Thu, 03 Jan 2013 16:08:22 +0000</pubDate>
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           <title>Pumpkin marmalade</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/recipes/10061611.Pumpkin_marmalade/?ref=rss</link>
           
           
           <description><![CDATA[
  Who would have thought that you can turn pumpkin flesh into marmalade? But be assured you can and, what’s more, it is very tasty.
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           <pubDate>Wed, 21 Nov 2012 14:32:01 +0000</pubDate>
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           <title>Pumpkin wine &#40;makes one gallon)</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/recipes/10018038.Pumpkin_wine__makes_one_gallon_/?ref=rss</link>
           
           
           <description><![CDATA[
  If you hate waste and are trying to think of an interesting way of using up all that pumpkin flesh left over from Halloween, try brewing up some pumpkin wine. Get it right and it will give you at least five bottles of a quite drinkable brew that will only cost the price of the sugar and root ginger providing you have loads of pumpkin flesh left from carving. You will need 6lb/3 kilos pumpkin flesh 1 piece of fresh ginger the size of a walnut 1 gallon water – warm 3lb/1.5 kilos granulated sugar 1 x 7g packet of dried yeast Juice of three lemons Method Cut the pumpkin flesh into reasonably small chunks and chop the ginger really finely.
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           <pubDate>Wed, 31 Oct 2012 13:46:16 +0000</pubDate>
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           <title>Stuffed courgettes &#40;serves four&quot;</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/recipes/9967006.Stuffed_courgettes__serves_four_/?ref=rss</link>
           
           
           <description><![CDATA[
  Gardeners and allotment holders are now harvesting a plethora of squashes, courgettes and marrows that are swelling into all sorts of fascinating shapes and sizes. But what do you do with them all?
]]></description>
           <pubDate>Thu, 04 Oct 2012 14:50:00 +0100</pubDate>
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