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	<title>Time To Cook - Online</title>
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		<link>http://timetocookonline.com</link>
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		<title>Sausage Inna Bun</title>
		<link>http://timetocookonline.com/2013/05/17/sausage-inna-bun/</link>
		<comments>http://timetocookonline.com/2013/05/17/sausage-inna-bun/#comments</comments>
		<pubDate>Fri, 17 May 2013 16:17:01 +0000</pubDate>
		<dc:creator>MAB</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Budget]]></category>
		<category><![CDATA[Deja Food]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://timetocookonline.com/?p=2073</guid>
		<description><![CDATA[“Meat pies! Hot sausages! Inna bun! So fresh the pig h’an’t noticed they’re gone!” Cut-Me-Own-Throat Dibbler — Terry Pratchett &#8211; Moving Pictures Wotchers! Some time ago, the question &#8220;When were sausage rolls invented?&#8221; popped into my head, and so I decided to mount a culinary expdition to try and find the earliest recipe for these [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=timetocookonline.com&#038;blog=24168668&#038;post=2073&#038;subd=timetocookonline&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>6</slash:comments>
	
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			<media:title type="html">Arrangement of the sausage rings</media:title>
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		<title>Coconut Orange Cakes</title>
		<link>http://timetocookonline.com/2013/05/07/coconut-orange-cakes/</link>
		<comments>http://timetocookonline.com/2013/05/07/coconut-orange-cakes/#comments</comments>
		<pubDate>Tue, 07 May 2013 13:12:34 +0000</pubDate>
		<dc:creator>MAB</dc:creator>
				<category><![CDATA[Biscuits]]></category>
		<category><![CDATA[Cakes]]></category>

		<guid isPermaLink="false">http://timetocookonline.com/?p=2055</guid>
		<description><![CDATA[Wotchers! Here&#8217;s a little gem of a recipe I found in a far-off Romanian corner of the internet, on the blog of Laura Laurentin. Don&#8217;t ask me how I got there &#8211; it&#8217;s all a bit of a blur &#8211; but this is an absolutely delightful two-in-one recipe that you can enjoy a variety of [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=timetocookonline.com&#038;blog=24168668&#038;post=2055&#038;subd=timetocookonline&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>Banoffi Pie</title>
		<link>http://timetocookonline.com/2013/04/29/banoffi-pie/</link>
		<comments>http://timetocookonline.com/2013/04/29/banoffi-pie/#comments</comments>
		<pubDate>Mon, 29 Apr 2013 13:00:49 +0000</pubDate>
		<dc:creator>MAB</dc:creator>
				<category><![CDATA[Budget]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Sweet shortcrust]]></category>
		<category><![CDATA[Traditional]]></category>

		<guid isPermaLink="false">http://timetocookonline.com/?p=2027</guid>
		<description><![CDATA[Wotchers! I decided to treat you all to an extra post this week and so today we&#8217;re going back to basics with that classic dessert &#8211; Banoffi Pie. Yes, Banoffi. Not Banoffee. That&#8217;s just one of my little niggles regarding this dessert that have ultimately led to this post. Done properly, to the original recipe, [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=timetocookonline.com&#038;blog=24168668&#038;post=2027&#038;subd=timetocookonline&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://timetocookonline.com/2013/04/29/banoffi-pie/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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		<title>Roast Pork In Milk</title>
		<link>http://timetocookonline.com/2013/04/27/roast-pork-in-milk/</link>
		<comments>http://timetocookonline.com/2013/04/27/roast-pork-in-milk/#comments</comments>
		<pubDate>Sat, 27 Apr 2013 18:07:45 +0000</pubDate>
		<dc:creator>MAB</dc:creator>
				<category><![CDATA[Budget]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Traditional]]></category>

		<guid isPermaLink="false">http://timetocookonline.com/?p=2018</guid>
		<description><![CDATA[Wotchers! And welcome to the most un-kosher recipe ever. If this offends you, look away now &#8211; but for everyone else, let&#8217;s just admire the incredible awesomeness that is Roast Pork in Milk. Because that&#8217;s all it is: pork, milk. Not even salt and pepper.  It tastes that good. In essence, this is a cross [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=timetocookonline.com&#038;blog=24168668&#038;post=2018&#038;subd=timetocookonline&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://timetocookonline.com/2013/04/27/roast-pork-in-milk/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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			<media:title type="html">Roast Pork in Milk</media:title>
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		<title>Coconut Oat Crunchies</title>
		<link>http://timetocookonline.com/2013/04/21/coconut-oat-crunchies/</link>
		<comments>http://timetocookonline.com/2013/04/21/coconut-oat-crunchies/#comments</comments>
		<pubDate>Sun, 21 Apr 2013 10:21:46 +0000</pubDate>
		<dc:creator>MAB</dc:creator>
				<category><![CDATA[Biscuits]]></category>
		<category><![CDATA[Budget]]></category>
		<category><![CDATA[Traditional]]></category>

		<guid isPermaLink="false">http://timetocookonline.com/?p=2007</guid>
		<description><![CDATA[Wotchers! The story of this recipe is an example of how I make recipes work for me. That&#8217;s right &#8211; make. I&#8217;m not at their beck and call, I bend them to my will (and store-cupboard). Before you start backing towards the door, eyes flickering to the window as a potential back-up escape route because [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=timetocookonline.com&#038;blog=24168668&#038;post=2007&#038;subd=timetocookonline&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://timetocookonline.com/2013/04/21/coconut-oat-crunchies/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
	
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			<media:title type="html">Coconut Oat Crunchies</media:title>
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		<item>
		<title>Yogurt Pie</title>
		<link>http://timetocookonline.com/2013/04/01/yogurt-pie/</link>
		<comments>http://timetocookonline.com/2013/04/01/yogurt-pie/#comments</comments>
		<pubDate>Mon, 01 Apr 2013 15:37:27 +0000</pubDate>
		<dc:creator>MAB</dc:creator>
				<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Desserts]]></category>

		<guid isPermaLink="false">http://timetocookonline.com/?p=2000</guid>
		<description><![CDATA[Wotchers! Here&#8217;s a lovely recipe for anyone with a sweet tooth. It&#8217;s like cheesecake &#8211; but without the guilt. Made with plain yogurt and a bit of low-fat crème fraiche, the filling is topped and tailed with a delicious, lemon-flavoured&#8230;&#8230;. well, now it gets a bit tricky. It&#8217;s not really pastry, because, although it&#8217;s crisp, [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=timetocookonline.com&#038;blog=24168668&#038;post=2000&#038;subd=timetocookonline&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://timetocookonline.com/2013/04/01/yogurt-pie/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
	
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		<item>
		<title>Iskender Kebab</title>
		<link>http://timetocookonline.com/2013/03/24/iskender-kebab/</link>
		<comments>http://timetocookonline.com/2013/03/24/iskender-kebab/#comments</comments>
		<pubDate>Sun, 24 Mar 2013 11:02:11 +0000</pubDate>
		<dc:creator>MAB</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Traditional]]></category>

		<guid isPermaLink="false">http://timetocookonline.com/?p=1986</guid>
		<description><![CDATA[Wotchers! Well, Spring is upon us! *gazes out window at snow-blanketed wonderland*  No, really. Anyhoo &#8211; this recipe is perfect for tender spring lamb, even if it&#8217;s not quite the weather for barbecuing. I&#8217;ve not recommended an entire plate of food before, but the flavour in this particular combination of ingredients is so fantastic, I [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=timetocookonline.com&#038;blog=24168668&#038;post=1986&#038;subd=timetocookonline&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://timetocookonline.com/2013/03/24/iskender-kebab/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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		<media:content url="http://timetocookonline.files.wordpress.com/2013/03/iskender-kebab-s.jpg" medium="image">
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		<item>
		<title>Dundee Cake</title>
		<link>http://timetocookonline.com/2013/03/20/dundee-cake/</link>
		<comments>http://timetocookonline.com/2013/03/20/dundee-cake/#comments</comments>
		<pubDate>Wed, 20 Mar 2013 11:27:13 +0000</pubDate>
		<dc:creator>MAB</dc:creator>
				<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Traditional]]></category>

		<guid isPermaLink="false">http://timetocookonline.com/?p=1974</guid>
		<description><![CDATA[Wotchers! This recipe is fabulous (she says modestly) &#8211; and this recommendation is coming from an until-recently Dundee-Cake-Disliker (DCD for short). The crust is crisp but delicately thin, the insides delicately moist and buttery, rich with the sweetness of sultanas and the tang of candied orange peel. The modern Dundee Cake has an iconic appearance, [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=timetocookonline.com&#038;blog=24168668&#038;post=1974&#038;subd=timetocookonline&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://timetocookonline.com/2013/03/20/dundee-cake/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
	
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		<media:content url="http://timetocookonline.files.wordpress.com/2013/03/dundee-cake.jpg" medium="image">
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		<title>Pork Adobo</title>
		<link>http://timetocookonline.com/2013/03/10/pork-adobo/</link>
		<comments>http://timetocookonline.com/2013/03/10/pork-adobo/#comments</comments>
		<pubDate>Sun, 10 Mar 2013 22:26:49 +0000</pubDate>
		<dc:creator>MAB</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Traditional]]></category>

		<guid isPermaLink="false">http://timetocookonline.com/?p=1969</guid>
		<description><![CDATA[Wotchers! This recipe is my latest favourite pork recipe. Quite apart from the amazing flavour, I love the incredible contrast of the dark, chocolate-looking sauce with the pale colour of the pork when the chunks are cut open. Despite the Spanish-sounding name, this recipe originates from The Philippines. When the Spanish arrived in the 16th [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=timetocookonline.com&#038;blog=24168668&#038;post=1969&#038;subd=timetocookonline&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://timetocookonline.com/2013/03/10/pork-adobo/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">A bowl of Pork Adobo</media:title>
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		<title>Vadouvan</title>
		<link>http://timetocookonline.com/2013/03/02/vadouvan/</link>
		<comments>http://timetocookonline.com/2013/03/02/vadouvan/#comments</comments>
		<pubDate>Sat, 02 Mar 2013 11:13:44 +0000</pubDate>
		<dc:creator>MAB</dc:creator>
				<category><![CDATA[Seasoning]]></category>

		<guid isPermaLink="false">http://timetocookonline.com/?p=1955</guid>
		<description><![CDATA[Wotchers! Oh, there you are! I&#8217;ve been meaning to ask &#8211; have you met Vadouvan? Come over here and have a seat and let me introduce you&#8230; Vadouvan is dark and exotic, aromatic with herbs and spices. It can be sprinkled as a pungent final flourish to a dish, or used as the richly rounded [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=timetocookonline.com&#038;blog=24168668&#038;post=1955&#038;subd=timetocookonline&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://timetocookonline.com/2013/03/02/vadouvan/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
	
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