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	<title>Cooking CrusadersCooking Crusaders | Cooking Crusaders</title>
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	<description>Five Friends with a Love of Food</description>
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		<title>Braised Beef With Chocolate and Rosemary</title>
		<link>http://www.ourcookinggroup.com/braised-beef-with-chocolate-and-rosemary/</link>
		<comments>http://www.ourcookinggroup.com/braised-beef-with-chocolate-and-rosemary/#comments</comments>
		<pubDate>Sat, 18 Jun 2011 07:39:02 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.ourcookinggroup.com/?p=787</guid>
		<description><![CDATA[This is the recipe I followed however I used Osso Bucco cut of beef. I would also HALVE the chocolate in there and use no more than 70% chocolate. Otherwise delicious without the chocolate :)]]></description>
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		<title>Chocolate</title>
		<link>http://www.ourcookinggroup.com/chocolate/</link>
		<comments>http://www.ourcookinggroup.com/chocolate/#comments</comments>
		<pubDate>Wed, 30 Mar 2011 11:36:07 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Events]]></category>

		<guid isPermaLink="false">http://www.ourcookinggroup.com/?p=776</guid>
		<description><![CDATA[Monday, 4th April 2011 Host / Mains / Side – Meredith Drinks – Kylie Starter – Kathryn Dessert – Sheridan Photo source: http://www.smh.com.au/news/national/crossing-to-dark-side/2008/08/23/1219262608874.html]]></description>
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		<title>Raspberry Granita with Vanilla Cream</title>
		<link>http://www.ourcookinggroup.com/raspberry-granita-with-vanilla-cream/</link>
		<comments>http://www.ourcookinggroup.com/raspberry-granita-with-vanilla-cream/#comments</comments>
		<pubDate>Wed, 09 Mar 2011 03:04:34 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.ourcookinggroup.com/?p=771</guid>
		<description><![CDATA[Ingredients 3/4 Cup Caster Sugar 2 1/3 Cups of Water 375g Raspberries 2 Cups single (pouring) Cream 1 Teaspoon Vanilla Bean Paste 1/2 Cup Icing Sugar Method Place the sugar and the water in a small saucepan over low heat and stir until the sugar is dissolved. Increase the heat to medium, add the raspberries and simmer for 3-4 minutes or thickened slightly. Remove from the heat and press the mixture through a sieve, discarding the seeds. Allow the liquid to cool slightly before pouring into a 20cm x 30cm shallow metal tin. Freeze for 1 hour. Using a fork, rake the top of the granita and freeze for a further 1 hour, repeat every hour for 3-4 hours or until granita is set. Place the cream, vanilla and sugar in a bowl and whisk until soft peaks form. Divide the cream mixture between 8 glasses and top with the granita. Serves 6.]]></description>
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		<title>Mini Prawn Lettuce Wraps</title>
		<link>http://www.ourcookinggroup.com/mini-prawn-lettuce-wraps/</link>
		<comments>http://www.ourcookinggroup.com/mini-prawn-lettuce-wraps/#comments</comments>
		<pubDate>Wed, 09 Mar 2011 01:25:08 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Starters]]></category>

		<guid isPermaLink="false">http://www.ourcookinggroup.com/?p=768</guid>
		<description><![CDATA[Ingredients MAKES a platter of 10-12 wraps (serves 3-6 people as an appetizer) 1 (packed) cup cooked baby shrimp 1 head romaine lettuce, OR other lettuce that has a cup-like leaf 1/3 cup dry shredded unsweetened coconut (baking type) 1/3 cup dry roasted peanuts, ground or finely chopped 2 green onions, sliced up very finely 2 cloves garlic, minced or pressed 2 tsp. grated galangal OR ginger 1 fresh red chili, minced, OR 1/4 to 1/2 tsp. dried crushed chili 1/2 tsp. regular chili powder (Mexican type is fine) 1 Tbsp. sugar 1 Tbsp. fish sauce (available in the Asian section of your supermarket, or at Asian stores) 3 Tbsp. good-quality coconut milk 1/2 Packet of Vermicelli Rice Noodles 1/2 to 1 fresh lime, sliced into wedges 1/3 cup fresh coriander (cilantro) Method Place coconut in a dry wok or frying pan set over medium-high heat. &#8216;Dry-fry&#8217; it by stirring continually until it turns light golden-brown and is fragrant. Immediately transfer your toasted coconut to a bowl and set aside to cool. Place rice noodles in a bowl and cover with boiling water. Leave for 5 minutes. Tip hot water out and cover with cold water let sit for 5 [...]]]></description>
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		<title>Beetroot Ravioli Stuffed with Ricotta, Goat&#8217;s Cheese &amp; Mint</title>
		<link>http://www.ourcookinggroup.com/beetroot-ravioli-stuffed-with-ricotta-goats-cheese-mi/</link>
		<comments>http://www.ourcookinggroup.com/beetroot-ravioli-stuffed-with-ricotta-goats-cheese-mi/#comments</comments>
		<pubDate>Mon, 07 Mar 2011 02:40:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Mains]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.ourcookinggroup.com/?p=757</guid>
		<description><![CDATA[Serves 4 as a main or 8 as a starter Ingredients: 3/4 cup fresh ricotta cheese, drained 30 minutes 3/4 cup fresh goat cheese, room temperature 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh mint, plus small sprigs for garnish Coarse salt and freshly ground pepper 1/2 recipe Fresh Beetroot Pasta Dough (see ingredients below) Semolina flour or fine cornmeal, for dusting 2 tablespoons coarse salt Extra-virgin olive oil, for drizzling 6 tablespoons unsalted butter Ingredients for Fresh Beetroot Pasta Dough: 8 ounces red or golden beets (about 2 medium), without greens 2 teaspoons olive oil Coarse salt 2 large eggs 1 large egg yolk 2 1/2 cups all-purpose flour, plus more for dusting Semolina flour, for storage Making the Fresh Beetroot Pasta Dough: Preheat oven to 375 degrees. Toss beets with oil and a large pinch of salt. Wrap tightly in a parchment-lined piece of foil, and place on a baking sheet. Roast until tender, 45 minutes to 1 hour. Let cool. Rub beets with paper towels to remove skins. Puree in a food processor (you should have 1/2 cup puree). Add eggs and yolk to puree in food processor, and process until combined. Add flour and [...]]]></description>
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		<title>Bittersweet Salad</title>
		<link>http://www.ourcookinggroup.com/bittersweet-salad/</link>
		<comments>http://www.ourcookinggroup.com/bittersweet-salad/#comments</comments>
		<pubDate>Mon, 07 Mar 2011 02:27:01 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sides]]></category>

		<guid isPermaLink="false">http://www.ourcookinggroup.com/?p=752</guid>
		<description><![CDATA[Serves 2 Ingredients: 2 blood or plain oranges orange juice as required 20ml lemon juice 60ml maple syrup 1/2 tsp orange blossom water 1/2 small radicchio 1 small red endive (red chicory), leaves seperated 1 tbsp olive oil handful of small red leaves 150g good quality ricotta 20g pine nuts, toasted 100g pomegranate seeds (1 small pomegranate) coarse sea salt and black pepper To make orange syrup: Slice off top and base of oranges. Cut down the side of the orange to remove the skin and pith. Over a bowl, remove individual segments of orange by cutting in between membranes. Squeeze juice from skin and membranes into a bowl.  Make up the juice to 100ml with extra orange. Add lemon juice, maple syrup and pinch of salt.  Bring to a light simmer. Leave to reduce for 20-25 minutes or until left with approx. 3 tbsps of thick syrup. Strain it through a sieve and allow to cool.  Once cool, stir through orange blossom water. Making up the salad: Pull apart radicchio leaves and tear into large pieces.  Put in large mixing bowl. Add endive leaves, oil and some salt and pepper.  Toss gently. Divide leaves between two plates. Dot with [...]]]></description>
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		<title>Tastes of Thailand</title>
		<link>http://www.ourcookinggroup.com/tastes-of-thailand/</link>
		<comments>http://www.ourcookinggroup.com/tastes-of-thailand/#comments</comments>
		<pubDate>Mon, 07 Mar 2011 01:52:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Events]]></category>

		<guid isPermaLink="false">http://www.ourcookinggroup.com/?p=735</guid>
		<description><![CDATA[We wanted our next theme to be a particular country&#8217;s cuisine and as Sarah would be our next &#8216;host and mains&#8217; we asked her to decide so Thai it became. Tuesday, 8th March 2011 Host / Mains / Side &#8211; Sarah Drinks &#8211; Sheridan Starter &#8211; Meredith Dessert &#8211; Kathryn Photo source: www.lindasyummies.com/thai-green-curry/]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Shades Of Red</title>
		<link>http://www.ourcookinggroup.com/shades-of-red/</link>
		<comments>http://www.ourcookinggroup.com/shades-of-red/#comments</comments>
		<pubDate>Mon, 31 Jan 2011 12:24:43 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Events]]></category>

		<guid isPermaLink="false">http://www.ourcookinggroup.com/?p=712</guid>
		<description><![CDATA[﻿ As our cooking group kicked off in February and February is the month of love, we decided that &#8220;Shades of Red&#8221; would be an interesting theme. Sunday, 13th February 2011 Host / Mains &#8211; Kylie Drinks &#8211; Kathryn Starter &#8211; Sarah Dessert &#8211; Meredith Photo source: www.mallofamerica.com/blog/miscellaneous/valentines-day-moa/]]></description>
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