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	<title>Vanielje Kitchen &#187; vkcb</title>
	<atom:link href="http://vanielje.com/blog/category/vkcb/feed/" rel="self" type="application/rss+xml" />
	<link>http://vanielje.com/blog</link>
	<description>...food and family from a vanielje spiced kitchen</description>
	<pubDate>Sun, 20 Jul 2008 11:23:07 +0000</pubDate>
	<generator>http://wordpress.org/?v=2.5.1</generator>
	<language>en</language>
			<item>
		<title>Chocolate Bread</title>
		<link>http://vanielje.com/blog/2008/07/12/chocolate-bread/</link>
		<comments>http://vanielje.com/blog/2008/07/12/chocolate-bread/#comments</comments>
		<pubDate>Sat, 12 Jul 2008 14:44:01 +0000</pubDate>
		<dc:creator>african vanielje</dc:creator>
		
		<category><![CDATA[vkcb]]></category>

		<category><![CDATA[baking]]></category>

		<category><![CDATA[bread]]></category>

		<category><![CDATA[breakfast]]></category>

		<category><![CDATA[chocolate]]></category>

		<category><![CDATA[sweet kitchen]]></category>

		<guid isPermaLink="false">http://vanielje.com/blog/?p=487</guid>
		<description><![CDATA[
This is a very quick and easy loaf, enriched with a little butter and sugar and flavoured with cocoa powder and dark chocolate chips.  It is not as sweet as you might think, and is delicious as toast or with cream cheese or mascarpone as a snack.

Sift 3 cups of organic strong white flour (bread [...]]]></description>
		<wfw:commentRss>http://vanielje.com/blog/2008/07/12/chocolate-bread/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Asparagus and poached egg on toast with basil aioli</title>
		<link>http://vanielje.com/blog/2008/07/11/asparagus-and-poached-egg-on-toast-with-basil-aioli/</link>
		<comments>http://vanielje.com/blog/2008/07/11/asparagus-and-poached-egg-on-toast-with-basil-aioli/#comments</comments>
		<pubDate>Fri, 11 Jul 2008 10:52:02 +0000</pubDate>
		<dc:creator>african vanielje</dc:creator>
		
		<category><![CDATA[vkcb]]></category>

		<category><![CDATA[asparagus]]></category>

		<category><![CDATA[basil]]></category>

		<category><![CDATA[bread]]></category>

		<category><![CDATA[mayonnaise]]></category>

		<category><![CDATA[poached egg]]></category>

		<category><![CDATA[sourdough]]></category>

		<guid isPermaLink="false">http://vanielje.com/blog/?p=529</guid>
		<description><![CDATA[
You&#8217;ll need to have all your ingredients ready to go before you start.  It is a quick and easy dish but requires a little multi-tasking.  The basil aioli needs to be made in advance.

Rinse your asparagus and gently snap off the ends.  Go as close the the ends as possible until you [...]]]></description>
		<wfw:commentRss>http://vanielje.com/blog/2008/07/11/asparagus-and-poached-egg-on-toast-with-basil-aioli/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Pain de Campagne &#038; a sourdough starter</title>
		<link>http://vanielje.com/blog/2008/06/29/pain-de-compagne-a-sourdough-starter/</link>
		<comments>http://vanielje.com/blog/2008/06/29/pain-de-compagne-a-sourdough-starter/#comments</comments>
		<pubDate>Sun, 29 Jun 2008 00:15:03 +0000</pubDate>
		<dc:creator>african vanielje</dc:creator>
		
		<category><![CDATA[vkcb]]></category>

		<category><![CDATA[artisan]]></category>

		<category><![CDATA[bread]]></category>

		<category><![CDATA[sourdough]]></category>

		<guid isPermaLink="false">http://vanielje.com/blog/?p=465</guid>
		<description><![CDATA[
Pain de Campagne is a French country loaf with fabulous staying power because of its sourdough origins.  It is one of my favourites with it&#8217;s lovely sour smell and deeply crunchy crust.  Once your sourdough starter is ready you can proceed with the recipe below.  This is a rather firm starter, not [...]]]></description>
		<wfw:commentRss>http://vanielje.com/blog/2008/06/29/pain-de-compagne-a-sourdough-starter/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Bitter Cocoa Biscuits</title>
		<link>http://vanielje.com/blog/2008/06/11/bitter-cocoa-biscuits/</link>
		<comments>http://vanielje.com/blog/2008/06/11/bitter-cocoa-biscuits/#comments</comments>
		<pubDate>Wed, 11 Jun 2008 22:13:54 +0000</pubDate>
		<dc:creator>african vanielje</dc:creator>
		
		<category><![CDATA[Africa]]></category>

		<category><![CDATA[Fruit]]></category>

		<category><![CDATA[baking]]></category>

		<category><![CDATA[chocolate]]></category>

		<category><![CDATA[sweet kitchen]]></category>

		<category><![CDATA[vkcb]]></category>

		<category><![CDATA[chocolate biscuits]]></category>

		<guid isPermaLink="false">http://vanielje.com/blog/?p=458</guid>
		<description><![CDATA[
Fragrant piles of bite sized crispy biscuits are my idea of heaven, and these bitter cocoa butterflies certainly deliver.  Simple to make, they rely on excellent quality pure cocoa, so don&#8217;t bother with an adulterated, sweetened brand.
Originally taken from Regan Daley&#8217;s book &#8216;In the Sweet Kitchen&#8217;, I have made these so many times I [...]]]></description>
		<wfw:commentRss>http://vanielje.com/blog/2008/06/11/bitter-cocoa-biscuits/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Buttermilk and Orange Blossom Pancakes</title>
		<link>http://vanielje.com/blog/2008/05/25/buttermilk-and-orange-blossom-pancakes/</link>
		<comments>http://vanielje.com/blog/2008/05/25/buttermilk-and-orange-blossom-pancakes/#comments</comments>
		<pubDate>Sun, 25 May 2008 11:31:43 +0000</pubDate>
		<dc:creator>african vanielje</dc:creator>
		
		<category><![CDATA[vkcb]]></category>

		<category><![CDATA[berries]]></category>

		<category><![CDATA[breakfast]]></category>

		<category><![CDATA[buttermilk]]></category>

		<category><![CDATA[pancakes]]></category>

		<category><![CDATA[sweet kitchen]]></category>

		<category><![CDATA[yoghurt]]></category>

		<guid isPermaLink="false">http://vanielje.com/blog/?p=442</guid>
		<description><![CDATA[
Sift together


1 cup of organic plain (all purpose or cake) flour
1 T of vanilla caster sugar
1teaspoon bicarbonate of soda
1 1/2 teaspoons cream of tartar

Drop into the centre

One large organic egg

With a wooden spoon slowly beat in 

1 1/4 cups (185mls) of buttermilk
30g of butter, melted
1/2 teaspoon of orange blossom water

Heat your griddle pan and cook [...]]]></description>
		<wfw:commentRss>http://vanielje.com/blog/2008/05/25/buttermilk-and-orange-blossom-pancakes/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Organic Honey and Oat Granola Bars</title>
		<link>http://vanielje.com/blog/2008/05/25/organic-honey-and-oat-granola-bars/</link>
		<comments>http://vanielje.com/blog/2008/05/25/organic-honey-and-oat-granola-bars/#comments</comments>
		<pubDate>Sun, 25 May 2008 10:45:15 +0000</pubDate>
		<dc:creator>african vanielje</dc:creator>
		
		<category><![CDATA[vkcb]]></category>

		<category><![CDATA[baking]]></category>

		<category><![CDATA[granola bars]]></category>

		<category><![CDATA[healthy treats]]></category>

		<category><![CDATA[honey]]></category>

		<category><![CDATA[nuts]]></category>

		<category><![CDATA[oats]]></category>

		<category><![CDATA[sweet kitchen]]></category>

		<guid isPermaLink="false">http://vanielje.com/blog/?p=440</guid>
		<description><![CDATA[
The great thing about this recipe is that you can customize it and use your own flavours.  I like to use all organic ingredients, a sweet local honey and some sour cherries to stop it from being  too cloying.  If you like you can up the sugar and lessen the honey as [...]]]></description>
		<wfw:commentRss>http://vanielje.com/blog/2008/05/25/organic-honey-and-oat-granola-bars/feed/</wfw:commentRss>
		</item>
		<item>
		<title>bashed new potato and wilted ramson salad with news season asparagus and lemon butter</title>
		<link>http://vanielje.com/blog/2008/05/15/bashes-new-potato-and-wilted-ramson-salad-with-news-season-asparagus-and-lemon-butter/</link>
		<comments>http://vanielje.com/blog/2008/05/15/bashes-new-potato-and-wilted-ramson-salad-with-news-season-asparagus-and-lemon-butter/#comments</comments>
		<pubDate>Thu, 15 May 2008 14:28:20 +0000</pubDate>
		<dc:creator>african vanielje</dc:creator>
		
		<category><![CDATA[vkcb]]></category>

		<category><![CDATA[asparagus]]></category>

		<category><![CDATA[foraged food]]></category>

		<category><![CDATA[salad]]></category>

		<category><![CDATA[seasonal cooking]]></category>

		<category><![CDATA[wild garlic]]></category>

		<guid isPermaLink="false">http://vanielje.com/blog/?p=430</guid>
		<description><![CDATA[

Wash your freshly dug (or freshly purchased) new potatoes, making sure all the soil is scrubbed off, but trying to keep some of the delicate and tasty skin intact.
Place in a pan of cold salted water and bring to the boil.
Cook for about 15-20 minutes until just soft
In the last five minutes of cooking time [...]]]></description>
		<wfw:commentRss>http://vanielje.com/blog/2008/05/15/bashes-new-potato-and-wilted-ramson-salad-with-news-season-asparagus-and-lemon-butter/feed/</wfw:commentRss>
		</item>
		<item>
		<title>farfalle with parmesan and wild garlic butter, and roasted tomatoes</title>
		<link>http://vanielje.com/blog/2008/05/14/farfalle-with-parmesan-and-wild-garlic-butter-and-roasted-tomatoes/</link>
		<comments>http://vanielje.com/blog/2008/05/14/farfalle-with-parmesan-and-wild-garlic-butter-and-roasted-tomatoes/#comments</comments>
		<pubDate>Wed, 14 May 2008 12:18:49 +0000</pubDate>
		<dc:creator>african vanielje</dc:creator>
		
		<category><![CDATA[vkcb]]></category>

		<category><![CDATA[foraged food]]></category>

		<category><![CDATA[Pasta]]></category>

		<category><![CDATA[wild garlic]]></category>

		<guid isPermaLink="false">http://vanielje.com/blog/?p=421</guid>
		<description><![CDATA[
Wild garlic can be foraged for in the countryside in Spring and early summer.  Pick the youngest tender green leaves, avoiding any that are going yellow or are damaged or browned.
Wild garlic benefits from softening slightly in butter or olive oil then being added to all sorts of dishes.  The smell is quite pungently delicious [...]]]></description>
		<wfw:commentRss>http://vanielje.com/blog/2008/05/14/farfalle-with-parmesan-and-wild-garlic-butter-and-roasted-tomatoes/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Saffron Seafood Soup</title>
		<link>http://vanielje.com/blog/2008/03/19/saffron-seafood-soup/</link>
		<comments>http://vanielje.com/blog/2008/03/19/saffron-seafood-soup/#comments</comments>
		<pubDate>Wed, 19 Mar 2008 10:38:34 +0000</pubDate>
		<dc:creator>african vanielje</dc:creator>
		
		<category><![CDATA[vkcb]]></category>

		<category><![CDATA[Easter]]></category>

		<category><![CDATA[seafood]]></category>

		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://vanielje.com/blog/2008/03/19/saffron-seafood-soup/</guid>
		<description><![CDATA[


Clean one monkfish, or thick white fish such as cod, by skinning, deboning and rinsing it in fresh water.
Chop into chunky bite-sized pieces.
Add the bones to a stock pot.
Wash and clean 500 g of mussels, debearding them, scrubbing their shells clean and discarding any that don&#8217;t close when tapped.
Wash and trim the coral from your [...]]]></description>
		<wfw:commentRss>http://vanielje.com/blog/2008/03/19/saffron-seafood-soup/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Buttermilk rusks</title>
		<link>http://vanielje.com/blog/2008/03/17/buttermilk-rusks/</link>
		<comments>http://vanielje.com/blog/2008/03/17/buttermilk-rusks/#comments</comments>
		<pubDate>Mon, 17 Mar 2008 14:43:38 +0000</pubDate>
		<dc:creator>african vanielje</dc:creator>
		
		<category><![CDATA[vkcb]]></category>

		<category><![CDATA[Africa]]></category>

		<category><![CDATA[baking]]></category>

		<category><![CDATA[biscuits]]></category>

		<category><![CDATA[buttermilk]]></category>

		<category><![CDATA[rusks]]></category>

		<category><![CDATA[sweet kitchen]]></category>

		<guid isPermaLink="false">http://vanielje.com/blog/2008/03/17/buttermilk-rusks/</guid>
		<description><![CDATA[

One of my daughter&#8217;s favourite treats, and despite the fact that this is one of the best recipes I have seen for rusks, she still doesn&#8217;t think they are as good as the ones we get at the little coffee shop in Greyton, Cape Town, where my parents have a holiday cottage.  Shows you [...]]]></description>
		<wfw:commentRss>http://vanielje.com/blog/2008/03/17/buttermilk-rusks/feed/</wfw:commentRss>
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