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	<title>Low GI &#38; Omega 3 Rich Recipes &#187; Fine dining</title>
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	<link>http://lowgicooking.com</link>
	<description>Recipes for healthy, slower-carb eating. Eat till you&#039;re full, feel satisfied and lose weight at the same time!</description>
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  <link>http://lowgicooking.com</link>
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  <title>Low GI &amp; Omega 3 Rich Recipes</title>
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		<item>
		<title>Pomegranate lamb (Lamb fesenjan)</title>
		<link>http://lowgicooking.com/pomegranate-lamb/</link>
		<comments>http://lowgicooking.com/pomegranate-lamb/#comments</comments>
		<pubDate>Mon, 21 Dec 2009 11:33:18 +0000</pubDate>
		<dc:creator>libbywarne</dc:creator>
				<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Fine dining]]></category>
		<category><![CDATA[Freezable]]></category>
		<category><![CDATA[Hot]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Middle Eastern]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://lowgicooking.com/?p=894</guid>
		<description><![CDATA[This is a middle eastern inspired dish. It is also known as lamb fesenjan, and is an Iranian specialty. I looked up a few different recipes, most that I could find were made with pomegranate syrup, but this is high in sugar, so I replaced this with juice and simplified the cooking stages slightly. Pomegranates [...]]]></description>
		<wfw:commentRss>http://lowgicooking.com/pomegranate-lamb/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Poached Turkey</title>
		<link>http://lowgicooking.com/poached-turkey/</link>
		<comments>http://lowgicooking.com/poached-turkey/#comments</comments>
		<pubDate>Mon, 21 Dec 2009 10:54:00 +0000</pubDate>
		<dc:creator>libbywarne</dc:creator>
				<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[English]]></category>
		<category><![CDATA[Fine dining]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Modern Australian]]></category>

		<guid isPermaLink="false">http://lowgicooking.com/?p=901</guid>
		<description><![CDATA[Takes just an hour to prepare, but has all the richness and tenderness of a perfectly roasted turkey breast. This Gourmet Traveller recipe is a delightful alternative to heating up the kitchen with a roast! We tested this recipe out, and give it the thumbs up for an easier Christmas Day.  Not only that, the [...]]]></description>
		<wfw:commentRss>http://lowgicooking.com/poached-turkey/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Confit garlic tomatoes</title>
		<link>http://lowgicooking.com/confit-garlic-tomatoes/</link>
		<comments>http://lowgicooking.com/confit-garlic-tomatoes/#comments</comments>
		<pubDate>Mon, 14 Dec 2009 00:08:49 +0000</pubDate>
		<dc:creator>libbywarne</dc:creator>
				<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Fine dining]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Winter]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[sage]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://lowgicooking.com/?p=899</guid>
		<description><![CDATA[Slow roasted tomatoes seem to be everywhere! Fine dining has found a newest best friend &#8211; and after eating these &#8211; I can see why. My sister in law kindly described them as &#8220;life changing&#8221; though I am not sure if the champagne they were served with had something to do with that! The certainly [...]]]></description>
		<wfw:commentRss>http://lowgicooking.com/confit-garlic-tomatoes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chocolate souffle</title>
		<link>http://lowgicooking.com/chocolate-souffle/</link>
		<comments>http://lowgicooking.com/chocolate-souffle/#comments</comments>
		<pubDate>Sun, 06 Sep 2009 12:28:29 +0000</pubDate>
		<dc:creator>libbywarne</dc:creator>
				<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fine dining]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Hot]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Winter]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cream of tartar]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[Fruisana fruit sugar]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[strawberry]]></category>

		<guid isPermaLink="false">http://lowgicooking.com/?p=511</guid>
		<description><![CDATA[I have adapted this dark chocolate souffle recipe I found on a website titled &#8220;Cooking for  Engineers&#8220;. The author of this site has a very interesting approach to recipe blogging &#8211; tabulating each recipe into a grid which can be printed. To make it from the &#8220;good&#8221; fats, I skipped the butter and added an [...]]]></description>
		<wfw:commentRss>http://lowgicooking.com/chocolate-souffle/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Mandarin glazed lamb with pumpkin (butternut squash) &amp; black-eyed peas</title>
		<link>http://lowgicooking.com/mandarin-glazed-lamb-pumpkin-blackeyed-peas/</link>
		<comments>http://lowgicooking.com/mandarin-glazed-lamb-pumpkin-blackeyed-peas/#comments</comments>
		<pubDate>Sun, 06 Sep 2009 01:14:47 +0000</pubDate>
		<dc:creator>libbywarne</dc:creator>
				<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Fine dining]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Hot]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Winter]]></category>
		<category><![CDATA[black eyed peas]]></category>
		<category><![CDATA[butternut squash]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[lemon thyme]]></category>
		<category><![CDATA[mandarin]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[sage]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[white wine]]></category>

		<guid isPermaLink="false">http://lowgicooking.com/?p=512</guid>
		<description><![CDATA[Getting creative with roasting, and with a great supply of inexpensive, sweet, juicy imperial mandarins which are in season at present, I decided to see whether mandarin could replace honey in basting lamb racks. While you could only taste the slightest hint of mandarin flavour in the final product, it certainly helped with developing a [...]]]></description>
		<wfw:commentRss>http://lowgicooking.com/mandarin-glazed-lamb-pumpkin-blackeyed-peas/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ricotta and goats cheese souffle &#8211; minus the butter and cream!</title>
		<link>http://lowgicooking.com/ricotta-goats-cheese-souffle-butter-cream/</link>
		<comments>http://lowgicooking.com/ricotta-goats-cheese-souffle-butter-cream/#comments</comments>
		<pubDate>Sun, 30 Aug 2009 09:55:41 +0000</pubDate>
		<dc:creator>libbywarne</dc:creator>
				<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Fine dining]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Hot]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Winter]]></category>
		<category><![CDATA[bay leaf]]></category>
		<category><![CDATA[fetta]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[lemon thyme]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[parmesan]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[salt]]></category>

		<guid isPermaLink="false">http://lowgicooking.com/?p=513</guid>
		<description><![CDATA[Prepare these soft, delicate and fluffy morsels to impress! This recipe removes the cream and butter which souffle is traditionally cooked with, and uses ricotta cheese, which is lower in fat. I find it wonderful experimenting with my favourite restaurant delicacies, and being able to eat them without restraint! This is a lower fat version [...]]]></description>
		<wfw:commentRss>http://lowgicooking.com/ricotta-goats-cheese-souffle-butter-cream/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pistachio apple flan</title>
		<link>http://lowgicooking.com/pistachio-apple-flan/</link>
		<comments>http://lowgicooking.com/pistachio-apple-flan/#comments</comments>
		<pubDate>Thu, 23 Jul 2009 10:46:04 +0000</pubDate>
		<dc:creator>libbywarne</dc:creator>
				<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fine dining]]></category>
		<category><![CDATA[Freezable]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Hot]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Winter]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[Apple]]></category>
		<category><![CDATA[cannellini beans]]></category>
		<category><![CDATA[Cinnamon]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[linseed]]></category>
		<category><![CDATA[liqueur tokay]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[Nutmeg]]></category>
		<category><![CDATA[pistachio]]></category>
		<category><![CDATA[shredded wheatmeal biscuit]]></category>
		<category><![CDATA[vanilla bean]]></category>

		<guid isPermaLink="false">http://lowgicooking.com/?p=345</guid>
		<description><![CDATA[This mouthwatering treat combines soft, thin slices of apple with a light custard and a nut base to die for &#8212; the pistachio nut flavour really comes through. It&#8217;s great from a GI and cholesterol perspective: the nut base has white beans added which are low GI (31), has no butter or oil added, and [...]]]></description>
		<wfw:commentRss>http://lowgicooking.com/pistachio-apple-flan/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Buffalo Mozzarella with basil and tomato</title>
		<link>http://lowgicooking.com/buffalo-mozzarella-basil-tomato/</link>
		<comments>http://lowgicooking.com/buffalo-mozzarella-basil-tomato/#comments</comments>
		<pubDate>Mon, 20 Jul 2009 02:33:34 +0000</pubDate>
		<dc:creator>libbywarne</dc:creator>
				<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Cold]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Fine dining]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Quick to prepare]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Winter]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[buffalo mozzarella]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[sourdough bread]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://lowgicooking.com/?p=251</guid>
		<description><![CDATA[Buffalo mozzarella bears no resemblance whatsoever to the food labelled &#8220;mozzarella&#8221; you will find on supermarket shelves which is yellow and hard. This soft white cheese is more like bocconcini, though much bigger in size, and makes a scrumptious entre flavoured simply with basil and tomato, or even just tomato. I thought the word &#8220;buffalo&#8221; [...]]]></description>
		<wfw:commentRss>http://lowgicooking.com/buffalo-mozzarella-basil-tomato/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mushroom Soup</title>
		<link>http://lowgicooking.com/mushroom-soup/</link>
		<comments>http://lowgicooking.com/mushroom-soup/#comments</comments>
		<pubDate>Sun, 05 Jul 2009 12:36:08 +0000</pubDate>
		<dc:creator>libbywarne</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Fine dining]]></category>
		<category><![CDATA[Freezable]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Hot]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Winter]]></category>
		<category><![CDATA[bay leaf]]></category>
		<category><![CDATA[chicken stock]]></category>
		<category><![CDATA[chives]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[lemon thyme]]></category>
		<category><![CDATA[Mint]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[oregano]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[white wine]]></category>
		<category><![CDATA[yoghurt]]></category>

		<guid isPermaLink="false">http://lowgicooking.com/?p=161</guid>
		<description><![CDATA[This recipe is loosely based on a recipe by Damien Pignolet for mushroom broth with herb cream crust. I have made the original version, and it is very tasty. It is made with creme fraiche and cream which is a very special treat, but not great for every day. This much more cholesterol friendly version [...]]]></description>
		<wfw:commentRss>http://lowgicooking.com/mushroom-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Herb-stuffed roast lamb with garlic confit</title>
		<link>http://lowgicooking.com/roast-lamb-shoulder-vegetables-butter-beans/</link>
		<comments>http://lowgicooking.com/roast-lamb-shoulder-vegetables-butter-beans/#comments</comments>
		<pubDate>Sun, 28 Jun 2009 12:47:53 +0000</pubDate>
		<dc:creator>libbywarne</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Fine dining]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Hot]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Winter]]></category>
		<category><![CDATA[bay leaf]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[lemon thyme]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[parsnip]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[rosemary]]></category>

		<guid isPermaLink="false">http://lowgicooking.com/?p=81</guid>
		<description><![CDATA[The best part of this recipe is the delicious garlic confit. This recipe is taken from Damien Pignolet&#8217;s book &#8220;French&#8221; (consider buying it through this Amazon link to support lowgicooking.com) however I have altered the way it is cooked slightly, excluding lavender from the herbs, using less parsley, and rather than spending the hours it [...]]]></description>
		<wfw:commentRss>http://lowgicooking.com/roast-lamb-shoulder-vegetables-butter-beans/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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