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	<title>Digital Anachronism</title>
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	<link>http://www.digitalanachronism.co.uk</link>
	<description>Panem et circenses</description>
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		<title>Rye Baked Ham</title>
		<link>http://www.digitalanachronism.co.uk/796-rye-baked-ham</link>
		<comments>http://www.digitalanachronism.co.uk/796-rye-baked-ham#comments</comments>
		<pubDate>Fri, 25 Dec 2009 23:07:05 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[>24 hrs]]></category>
		<category><![CDATA[Finnish]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[christmas]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[pork]]></category>

		<guid isPermaLink="false">http://www.digitalanachronism.co.uk/?p=796</guid>
		<description><![CDATA[The traditional Finnish Christmas ham, this is not exactly fast food as you need to plan about a week ahead to make this but it’s not that difficult and the end result is excellent. The rye crust keeps the ham moist, giving you a wonderfully soft, juicy joint.
Preparation time: 1 week + 1 day + [...]]]></description>
		<wfw:commentRss>http://www.digitalanachronism.co.uk/796-rye-baked-ham/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Karjalanpaisti</title>
		<link>http://www.digitalanachronism.co.uk/778-karjalanpaisti</link>
		<comments>http://www.digitalanachronism.co.uk/778-karjalanpaisti#comments</comments>
		<pubDate>Fri, 11 Sep 2009 21:48:22 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[> 2 hours]]></category>
		<category><![CDATA[Finnish]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[pork]]></category>

		<guid isPermaLink="false">http://www.digitalanachronism.co.uk/?p=778</guid>
		<description><![CDATA[This traditional Karelian pot roast is extremely easy to make and perfect when you don’t want to spend all day in the kitchen. Just chuck it in the oven and forget about it for 3 hours.
Serves 4.
Preparation time 10 mins.
Cooking time 2–4 hours.

This recipe is best done with cheaper, fattier cuts of meat like neck [...]]]></description>
		<wfw:commentRss>http://www.digitalanachronism.co.uk/778-karjalanpaisti/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Apricot Crumble Cake</title>
		<link>http://www.digitalanachronism.co.uk/755-apricot-crumble-cake</link>
		<comments>http://www.digitalanachronism.co.uk/755-apricot-crumble-cake#comments</comments>
		<pubDate>Mon, 13 Apr 2009 10:00:56 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[30-60min]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[jam]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.digitalanachronism.co.uk/?p=755</guid>
		<description><![CDATA[Crunchy crumble on the top, rich sponge on the bottom, fruity jam in the middle. Easy to make and most delicious! Replace the apricot with any jam of your choice, works best with slightly tart jam. You can also use fresh fruit like rhubarb or cherries.
Cooking time: ~1 hour

Ingredients:

3 tbs Apricot Jam
	Sponge base
110g Butter
110g Sugar
110g [...]]]></description>
		<wfw:commentRss>http://www.digitalanachronism.co.uk/755-apricot-crumble-cake/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Thai Prawn Noodles</title>
		<link>http://www.digitalanachronism.co.uk/679-thai-prawn-noodles</link>
		<comments>http://www.digitalanachronism.co.uk/679-thai-prawn-noodles#comments</comments>
		<pubDate>Mon, 09 Mar 2009 15:38:26 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[< 30 min]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[oriental]]></category>
		<category><![CDATA[prawns]]></category>

		<guid isPermaLink="false">http://www.digitalanachronism.co.uk/?p=679</guid>
		<description><![CDATA[A quick and easy Thai-style prawn noodle dish, you could do this with chicken or pork too. You can also add more vegetables, for example pak choi or green pepper.
Cooking time: under 30 minutes
Serves 1 or 2
Ingredients:

200g Prawns
1 Onion
4 cloves Garlic
1″ piece of Ginger, peeled
1 medium sized Carrot
1 lime
Spring onions
1 tsp Paprika
2 tsp Chinese five [...]]]></description>
		<wfw:commentRss>http://www.digitalanachronism.co.uk/679-thai-prawn-noodles/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tomato Soup</title>
		<link>http://www.digitalanachronism.co.uk/639-tomato-soup</link>
		<comments>http://www.digitalanachronism.co.uk/639-tomato-soup#comments</comments>
		<pubDate>Fri, 06 Mar 2009 18:07:01 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[30-60min]]></category>
		<category><![CDATA[Basics]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.digitalanachronism.co.uk/?p=639</guid>
		<description><![CDATA[A really easy recipe for a delicious tomato soup. Serve with croutons and some sour cream.
Serves 1 or 2
Cooking &#38; Preparation time: ~1½ hours
Ingredients:

2 tins chopped tomato
1 Onion
3 cloves Garlic
1 Carrot
1 stick Celery
1 Bay leaf 
Small bunch of fresh Thyme
Olive Oil
Salt &#38; Pepper
Sour Cream to serve

Method:

Slice all the vegetables very thinly.
Heat  some olive oil [...]]]></description>
		<wfw:commentRss>http://www.digitalanachronism.co.uk/639-tomato-soup/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Shepherd’s Pie</title>
		<link>http://www.digitalanachronism.co.uk/623-shepherds-pie</link>
		<comments>http://www.digitalanachronism.co.uk/623-shepherds-pie#comments</comments>
		<pubDate>Thu, 05 Mar 2009 16:59:52 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[1-2 hrs]]></category>
		<category><![CDATA[Basics]]></category>
		<category><![CDATA[English]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[classic]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[mint]]></category>
		<category><![CDATA[pie]]></category>

		<guid isPermaLink="false">http://www.digitalanachronism.co.uk/?p=623</guid>
		<description><![CDATA[Classic comfort food, great combination of lamb, mint and potato. Pretty simple to make as well.
Cooking time 1½-2 hours
Serves 2–3
Ingredients:
Mash:

4–5 Large potatoes
25g Butter
100ml Milk
2 tsp Hot Mustard
Parmesan to taste
Salt to taste

Sauce:

250g minced Lamb (If you use beef then it’s Cottage Pie)
1 large Onion, roughly chopped
1 large Carrot, finely cubed
2 sticks celery, finely chopped
3–4 cloves Garlic, [...]]]></description>
		<wfw:commentRss>http://www.digitalanachronism.co.uk/623-shepherds-pie/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lamb Balti</title>
		<link>http://www.digitalanachronism.co.uk/603-lamb-balti</link>
		<comments>http://www.digitalanachronism.co.uk/603-lamb-balti#comments</comments>
		<pubDate>Wed, 04 Mar 2009 16:58:01 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[> 2 hours]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://www.digitalanachronism.co.uk/?p=603</guid>
		<description><![CDATA[My take on lamb balti. The longer you cook it the better it gets. The quantities of the spices are approximate as I never measure them, so taste as you cook and add more to balance the dish if necessary. Roasting the lamb before adding it to the sauce gives it a great flavour.
Serves 4


Ingredients

500g [...]]]></description>
		<wfw:commentRss>http://www.digitalanachronism.co.uk/603-lamb-balti/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mushroom Risotto</title>
		<link>http://www.digitalanachronism.co.uk/582-mushroom-risotto</link>
		<comments>http://www.digitalanachronism.co.uk/582-mushroom-risotto#comments</comments>
		<pubDate>Tue, 03 Mar 2009 14:10:00 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[30-60min]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Starter]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.digitalanachronism.co.uk/?p=582</guid>
		<description><![CDATA[This classic Italian rice dish is great as a starter or as a main. Try using wild mushrooms instead of the cultivated sort if you can get them.
Preparation and cooking time: 45mins
Serves: 2 as main or 4–6 as starter

Ingredients:

250g Risotto Rice (e.g. Carnaroli or Arborio)
500ml vegetable stock
1 glass white wine (optional)
30g Dried mushrooms or 125g [...]]]></description>
		<wfw:commentRss>http://www.digitalanachronism.co.uk/582-mushroom-risotto/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chicken Soup</title>
		<link>http://www.digitalanachronism.co.uk/565-chicken-soup</link>
		<comments>http://www.digitalanachronism.co.uk/565-chicken-soup#comments</comments>
		<pubDate>Fri, 27 Feb 2009 14:31:18 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[30-60min]]></category>
		<category><![CDATA[Basics]]></category>
		<category><![CDATA[English]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[chicken]]></category>

		<guid isPermaLink="false">http://www.digitalanachronism.co.uk/?p=565</guid>
		<description><![CDATA[This simple chicken soup makes a great starter for two or a main meal for one. It’s a good use for leftover chicken from a roast. 
Cooking time: 45 — 60mins
Serves: 1 — 2

Ingredients:

1 Onion or several small shallots
2 Carrots
3 cloves Garlic
1 litre Chicken stock
1 sprig fresh Rosemary
handful fresh Thyme
1 Bay leaf
few whole Peppercorns
1 whole [...]]]></description>
		<wfw:commentRss>http://www.digitalanachronism.co.uk/565-chicken-soup/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Iiris’ Christmas Mustard</title>
		<link>http://www.digitalanachronism.co.uk/544-iiris-christmas-mustard</link>
		<comments>http://www.digitalanachronism.co.uk/544-iiris-christmas-mustard#comments</comments>
		<pubDate>Tue, 06 Jan 2009 19:50:59 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[< 30 min]]></category>
		<category><![CDATA[Course]]></category>
		<category><![CDATA[Cuisine]]></category>
		<category><![CDATA[Finnish]]></category>
		<category><![CDATA[Sauces & Preserves]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[christmas]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.digitalanachronism.co.uk/?p=544</guid>
		<description><![CDATA[This is my mother’s Christmas mustard recipe. We have this every year with our christmas dinner. It’s a sweet, hot mustard and goes wonderfully with pork, sausages or any fatty meat.
preparation time: 10min
Ingredients:

 100g	 mustard powder
 200g	 sugar
 2 tsp  potato or corn starch
 pinch  salt
 200ml cream
 4 egg yolks
 1 tbs [...]]]></description>
		<wfw:commentRss>http://www.digitalanachronism.co.uk/544-iiris-christmas-mustard/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
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