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	<title>Sa cuina</title>
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	<description>LA CUINA COM ESPAI</description>
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		<title>Sa cuina</title>
		<link>http://caliu.wordpress.com</link>
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		<item>
		<title>SALMOREJO ANDALÚS</title>
		<link>http://caliu.wordpress.com/2012/01/09/salmorejo-andalus/</link>
		<comments>http://caliu.wordpress.com/2012/01/09/salmorejo-andalus/#comments</comments>
		<pubDate>Mon, 09 Jan 2012 12:11:53 +0000</pubDate>
		<dc:creator>xarbet</dc:creator>
				<category><![CDATA[Entrants]]></category>
		<category><![CDATA[SALMOREJO]]></category>

		<guid isPermaLink="false">http://caliu.wordpress.com/?p=535</guid>
		<description><![CDATA[El Salmorejo és un plat de pobre  i de morter, és a dir d&#8217; ingredients senzills molt ben treballats.  Avui en dia amb eines com el braç mecànic o la termomix, tot és molt més fàcil. Durant molt anys es va fer sense tomàtic, encara que avui en dia es considera que es un ingredient [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=caliu.wordpress.com&amp;blog=5007338&amp;post=535&amp;subd=caliu&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>4</slash:comments>
	
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			<media:title type="html">xarbet</media:title>
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		<item>
		<title>MI RECETA DE CALLOS AL PIL PIL</title>
		<link>http://caliu.wordpress.com/2011/10/11/mi-receta-de-callos-al-pil-pil-2/</link>
		<comments>http://caliu.wordpress.com/2011/10/11/mi-receta-de-callos-al-pil-pil-2/#comments</comments>
		<pubDate>Tue, 11 Oct 2011 21:58:25 +0000</pubDate>
		<dc:creator>xarbet</dc:creator>
				<category><![CDATA[Plats principals]]></category>
		<category><![CDATA[callos al pil-pil]]></category>
		<category><![CDATA[menorca]]></category>
		<category><![CDATA[xarbet]]></category>

		<guid isPermaLink="false">http://caliu.wordpress.com/?p=8</guid>
		<description><![CDATA[Yo digo que esta receta la he inventado yo, si no es así, que me lo digan y rectifico, pero de momento, afirmo y mantengo que no la he copiado de nadie. INGREDIENTES PARA CUATRO PERSONAS: -1 kilo de callos precocidos, ya limpios y envasados al vacío (al venir limpios, están precocidos en el proceso [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=caliu.wordpress.com&amp;blog=5007338&amp;post=8&amp;subd=caliu&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://caliu.wordpress.com/2011/10/11/mi-receta-de-callos-al-pil-pil-2/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">xarbet</media:title>
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		<media:content url="http://lacomunidad.elpais.com/userfiles/f-menorca/avatar48x48.png" medium="image" />

		<media:content url="http://lacomunidad.elpais.com/userfiles/-enrique/avatar48x48.png" medium="image" />

		<media:content url="http://lacomunidad.elpais.com/userfiles/esperanza-ardiz/avatar48x48.png" medium="image" />

		<media:content url="http://lacomunidad.elpais.com/templates/elpais-v2/images/default_avatar48x48.png" medium="image">
			<media:title type="html">Doménico Tenaglia. Armador y Patrón del Sorrento</media:title>
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		<media:content url="http://lacomunidad.elpais.com/templates/elpais-v2/images/default_avatar48x48.png" medium="image">
			<media:title type="html">aránzazu</media:title>
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		<title>CANELONS D&#8217;ESPINACS I CEBA CARAMELITZADA</title>
		<link>http://caliu.wordpress.com/2011/10/09/canelons-despinacs-i-ceba-caramelitzada/</link>
		<comments>http://caliu.wordpress.com/2011/10/09/canelons-despinacs-i-ceba-caramelitzada/#comments</comments>
		<pubDate>Sun, 09 Oct 2011 12:02:09 +0000</pubDate>
		<dc:creator>xarbet</dc:creator>
				<category><![CDATA[Entrants]]></category>
		<category><![CDATA[AGREDOLÇA VERDA]]></category>
		<category><![CDATA[CANELO]]></category>
		<category><![CDATA[CEBA CARAMEL.LITZADA]]></category>
		<category><![CDATA[espinacs]]></category>
		<category><![CDATA[PASTA FILO]]></category>

		<guid isPermaLink="false">http://caliu.wordpress.com/?p=493</guid>
		<description><![CDATA[INGREDIENTS PER A QUATRE PERSONES -1 Kg d&#8217;espinacs. -4 cebes grosses. -6 cullerades de mel. -4 cullerades de vinagre de poma. -4 fulls de pasta filo. -Oli de girasol. -Sal. -2 cullerades de pinyons. PREPARACIÓ -Es saltegen els espinacs, es salen i es reserven. -Es tallen les cebes en juliana, es salen i es confiten [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=caliu.wordpress.com&amp;blog=5007338&amp;post=493&amp;subd=caliu&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://caliu.wordpress.com/2011/10/09/canelons-despinacs-i-ceba-caramelitzada/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">xarbet</media:title>
		</media:content>

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		<title>PORROS AL FORN AMB AGREDOLÇA VERDA</title>
		<link>http://caliu.wordpress.com/2011/10/05/porros-al-forn-amb-agredolca-verda/</link>
		<comments>http://caliu.wordpress.com/2011/10/05/porros-al-forn-amb-agredolca-verda/#comments</comments>
		<pubDate>Wed, 05 Oct 2011 19:27:39 +0000</pubDate>
		<dc:creator>xarbet</dc:creator>
				<category><![CDATA[Entrants]]></category>
		<category><![CDATA[Guarniments]]></category>
		<category><![CDATA[agredolça]]></category>
		<category><![CDATA[espinacs]]></category>
		<category><![CDATA[mel]]></category>
		<category><![CDATA[porros]]></category>

		<guid isPermaLink="false">http://caliu.wordpress.com/?p=491</guid>
		<description><![CDATA[Esteim cansats de les agredolces pasades de tomatic o pitjor de &#8220;ketchup&#8221;, aquesta proposta incorpora espinacs com a vehicle de suport de la mel i el vinagre. En quant als porros, resulten senzills i sorprenents. És a més un plat que no vol sal, una excepció a la cuina. INGREDIENTS PER A QUATRE PERSONES -6 [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=caliu.wordpress.com&amp;blog=5007338&amp;post=491&amp;subd=caliu&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://caliu.wordpress.com/2011/10/05/porros-al-forn-amb-agredolca-verda/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">xarbet</media:title>
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		<title>POLLASTRE AMB PRUNES I CIURONS</title>
		<link>http://caliu.wordpress.com/2011/09/14/pollastre-amb-prunes-i-ciurons/</link>
		<comments>http://caliu.wordpress.com/2011/09/14/pollastre-amb-prunes-i-ciurons/#comments</comments>
		<pubDate>Wed, 14 Sep 2011 19:25:10 +0000</pubDate>
		<dc:creator>xarbet</dc:creator>
				<category><![CDATA[Plats principals]]></category>
		<category><![CDATA[ciurons]]></category>
		<category><![CDATA[orellons]]></category>
		<category><![CDATA[panses]]></category>
		<category><![CDATA[pollastre]]></category>
		<category><![CDATA[prunes]]></category>

		<guid isPermaLink="false">http://caliu.wordpress.com/?p=484</guid>
		<description><![CDATA[INGREDIENTS PER A SIS PERSONES: -12 cuixetes de pollastre. -3 cebes grosses -400 gr tomàtics de pera -1 pebre verd gros -300 gr prunes -100 gr panses -200 gr orellons -1 got de brandi -200 gr ciurons cuits. -oli sal i pebre. PREPARACIÓ: -Es salpebren les cuixes de pollastre. -Les cebes, tallades en juliana. -El [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=caliu.wordpress.com&amp;blog=5007338&amp;post=484&amp;subd=caliu&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://caliu.wordpress.com/2011/09/14/pollastre-amb-prunes-i-ciurons/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">xarbet</media:title>
		</media:content>

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		<item>
		<title>TRUITES DE SÍPIA.</title>
		<link>http://caliu.wordpress.com/2011/09/10/truites-de-sipia/</link>
		<comments>http://caliu.wordpress.com/2011/09/10/truites-de-sipia/#comments</comments>
		<pubDate>Sat, 10 Sep 2011 20:09:47 +0000</pubDate>
		<dc:creator>xarbet</dc:creator>
				<category><![CDATA[Entrants]]></category>
		<category><![CDATA[Crep]]></category>
		<category><![CDATA[Rubiol]]></category>
		<category><![CDATA[Sípia]]></category>
		<category><![CDATA[Truita]]></category>

		<guid isPermaLink="false">http://caliu.wordpress.com/?p=471</guid>
		<description><![CDATA[INGREDIENTS PER A 4 PERSONES -Una sípia mitjana. -Un poc d&#8217;oli. -Un quart de llet sencera. -Un quart de llet evaporada. -6 ous. PREPARACIÓ: -Es fa net, es pela i es talla la sípia en trossos molt petits,conservant la melsa i la tinta a part. -Amb una paella i un bon raig d&#8217;oli, es sofregeix [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=caliu.wordpress.com&amp;blog=5007338&amp;post=471&amp;subd=caliu&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://caliu.wordpress.com/2011/09/10/truites-de-sipia/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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			<media:title type="html">xarbet</media:title>
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		<item>
		<title>TARTA DE REQUESÓN CON COBERTURA DE NARANJA</title>
		<link>http://caliu.wordpress.com/2011/08/20/tarta-de-requeson-con-cobertura-de-naranja/</link>
		<comments>http://caliu.wordpress.com/2011/08/20/tarta-de-requeson-con-cobertura-de-naranja/#comments</comments>
		<pubDate>Sat, 20 Aug 2011 20:04:32 +0000</pubDate>
		<dc:creator>Rauxa</dc:creator>
				<category><![CDATA[Postres]]></category>
		<category><![CDATA[confitura naranja]]></category>
		<category><![CDATA[jengibre]]></category>
		<category><![CDATA[requeson]]></category>
		<category><![CDATA[tarta]]></category>

		<guid isPermaLink="false">http://caliu.wordpress.com/?p=462</guid>
		<description><![CDATA[INGREDIENTES Para la tarta -1 masa brisa fresca de supermercado -250 gr requeson -3 huevos -60 gr azúcar blanco -60 gr crema de leche fresca -1 pizca de sal fina Para la cobertura -1 cucharadita de jengibre -4 cucharadas de confitura de naranja ELABORACIÓN -Precalentar el horno a 200º y forrar un molde desmontable de [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=caliu.wordpress.com&amp;blog=5007338&amp;post=462&amp;subd=caliu&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://caliu.wordpress.com/2011/08/20/tarta-de-requeson-con-cobertura-de-naranja/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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			<media:title type="html">Rauxa</media:title>
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		<title>GOMINOLAS DE CERVEZA</title>
		<link>http://caliu.wordpress.com/2011/08/13/gominolas-de-cerveza/</link>
		<comments>http://caliu.wordpress.com/2011/08/13/gominolas-de-cerveza/#comments</comments>
		<pubDate>Sat, 13 Aug 2011 08:10:55 +0000</pubDate>
		<dc:creator>xarbet</dc:creator>
				<category><![CDATA[Receptes d'altres]]></category>
		<category><![CDATA[gominolas de cerveza]]></category>

		<guid isPermaLink="false">http://caliu.wordpress.com/?p=450</guid>
		<description><![CDATA[&#160; INGREDIENTES: -200 ml de cerveza -300 gr de azúcar -3 sobres de gelatina neutra -aceite de girasol para untar el molde ELABORACIÓN: -En un cazo echamos todos lo ingredientes y lo ponemos a fuego suave. Irá espesando, iremos removiendo con un batidor para que no se hagan grumos. -Al  primer hervor y ya haya [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=caliu.wordpress.com&amp;blog=5007338&amp;post=450&amp;subd=caliu&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://caliu.wordpress.com/2011/08/13/gominolas-de-cerveza/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">xarbet</media:title>
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		<title>SALSA ROMESCO</title>
		<link>http://caliu.wordpress.com/2011/02/08/salsa-romesco/</link>
		<comments>http://caliu.wordpress.com/2011/02/08/salsa-romesco/#comments</comments>
		<pubDate>Tue, 08 Feb 2011 19:58:31 +0000</pubDate>
		<dc:creator>Rauxa</dc:creator>
				<category><![CDATA[Salses]]></category>
		<category><![CDATA[calçots]]></category>
		<category><![CDATA[romesco]]></category>
		<category><![CDATA[salsa]]></category>

		<guid isPermaLink="false">http://caliu.wordpress.com/?p=437</guid>
		<description><![CDATA[INGREDIENTS (per a dotze persones): -4 cebes grosses. -6 tomàtics grossos -4 cabeces d&#8217;alls. -4 pebres xoricers -8 nyores -12 ametlles -12 avellanes - oli, sal, vinagre -1 llesca de pa. PREPARATIUS PRELIMINARS: -Les cebes i els alls es confiten al forn fins que estiguin toves. Després es pelen i es tallen a trossos grollers. [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=caliu.wordpress.com&amp;blog=5007338&amp;post=437&amp;subd=caliu&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://caliu.wordpress.com/2011/02/08/salsa-romesco/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
	
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			<media:title type="html">Rauxa</media:title>
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		<item>
		<title>TARTA DE ZANAHORIAS</title>
		<link>http://caliu.wordpress.com/2011/01/31/tarta-de-zanahorias/</link>
		<comments>http://caliu.wordpress.com/2011/01/31/tarta-de-zanahorias/#comments</comments>
		<pubDate>Mon, 31 Jan 2011 20:05:16 +0000</pubDate>
		<dc:creator>Rauxa</dc:creator>
				<category><![CDATA[Postres]]></category>
		<category><![CDATA[almendras]]></category>
		<category><![CDATA[mascarpone]]></category>
		<category><![CDATA[tarta]]></category>
		<category><![CDATA[zanahorias]]></category>

		<guid isPermaLink="false">http://caliu.wordpress.com/?p=433</guid>
		<description><![CDATA[INGREDIENTES Para la tarta -250 gr zanahorias -285 gr mantequilla -4 huevos grandes -285 gr azúcar moreno -1 naranja grande -175 gr harina -1 sobre de levadura -120 gr almendras molidas -1 pizca de canela Para el glaseado -115 gr queso mascarpone -225 gr queso de crema -85 gr azúcar glaseado -1 limón grande ELABORACIÓN [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=caliu.wordpress.com&amp;blog=5007338&amp;post=433&amp;subd=caliu&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">Rauxa</media:title>
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