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	<title>Learn From The Chefs</title>
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	<link>http://learnfromthechefs.com</link>
	<description>Learn the Cooking Tips from the Chefs and Find Out About The Best Cookware</description>
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		<title>Frozen cheesecake of mascarpone</title>
		<link>http://learnfromthechefs.com/frozen-cheesecake-mascarpone/</link>
		<comments>http://learnfromthechefs.com/frozen-cheesecake-mascarpone/#comments</comments>
		<pubDate>Fri, 08 Jun 2012 06:34:21 +0000</pubDate>
		<dc:creator>Martin Adler</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Cheese]]></category>

		<guid isPermaLink="false">http://learnfromthechefs.com/?p=1240</guid>
		<description><![CDATA[<p><p><a href="http://learnfromthechefs.com/frozen-cheesecake-mascarpone/">Frozen cheesecake of mascarpone</a></p><p>Frozen mascarponecheesecake with red delicious summer berries. &#8220;The tastiest I&#8217;ve done.&#8221; This is a simple birthday cake you can make by whipping up things you have in your kitchen! The looks and the taste are second to none! Ingredients 4 pc organic eggs 1.5 cups powdered sugar 1 pc lemon, shell 200 g mascarpone cheese 4 cups whipping cream 300 g digestive biscuits Garnish Strawberries, raspberries, currants &#160; Tip The recipe gives a cheesecake. By using a cake mold you can get this dessert a little more luxurious look, but it is of course as well do it in a dish or plastic box. Bucket up the cheesecake with a spoon into bowls for serving. Do<span class="ellipsis">&#8230;</span><div class="read-more"><a href="http://learnfromthechefs.com/frozen-cheesecake-mascarpone/"  rel="nofollow">Read more &#8250;</a></div><!-- end of .read-more --></p></p><p><a href="http://learnfromthechefs.com">Learn From The Chefs</a></p>]]></description>
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		<title>Roast potatoes with allioli</title>
		<link>http://learnfromthechefs.com/roast-potatoes-allioli/</link>
		<comments>http://learnfromthechefs.com/roast-potatoes-allioli/#comments</comments>
		<pubDate>Thu, 07 Jun 2012 06:18:56 +0000</pubDate>
		<dc:creator>Martin Adler</dc:creator>
				<category><![CDATA[Potatoes]]></category>

		<guid isPermaLink="false">http://learnfromthechefs.com/?p=1233</guid>
		<description><![CDATA[<p><p><a href="http://learnfromthechefs.com/roast-potatoes-allioli/">Roast potatoes with allioli</a></p><p>Grilled potatoes are good in itself and suitable for the most part. Use an open grill and a charcoal or gas grill. The recipe is from the book Grill like a pro. Sometimes when I don’t have much time I can use my Orgreenic pan to roast the potatoes. No oil or margarine is needed for that. You can read more about it here.   Servings: 4 Ingredients 1 kg new potatoes, well-scrubbed olive oil salt 1 x egg yolk 1 tablespoon red wine vinegar or sherry 2 x garlic cloves Salt, to taste Black pepper, freshly ground to taste 2 tsp Pimentón de la Vera picante 1 cup virgin olive oil, mild or fruity 1 cup sunflower<span class="ellipsis">&#8230;</span><div class="read-more"><a href="http://learnfromthechefs.com/roast-potatoes-allioli/"  rel="nofollow">Read more &#8250;</a></div><!-- end of .read-more --></p></p><p><a href="http://learnfromthechefs.com">Learn From The Chefs</a></p>]]></description>
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		<title>Santoku Knife</title>
		<link>http://learnfromthechefs.com/santoku-knife/</link>
		<comments>http://learnfromthechefs.com/santoku-knife/#comments</comments>
		<pubDate>Wed, 06 Jun 2012 06:00:04 +0000</pubDate>
		<dc:creator>Martin Adler</dc:creator>
				<category><![CDATA[Cookware]]></category>
		<category><![CDATA[Santoku Knife]]></category>

		<guid isPermaLink="false">http://learnfromthechefs.com/?p=1219</guid>
		<description><![CDATA[<p><p><a href="http://learnfromthechefs.com/santoku-knife/">Santoku Knife</a></p><p>When it comes to cooking knives, one of the popular cooking knives in the recent years is the Santoku Knife, hence many reviews and discussions about it in the news and also the internet. And if you’re thinking about getting yourself a set of those knives, we’ll give you the best tips to look into where to get the best Santoku knife you’ll need at the best price there is. It all began when Rachael Ray used this Santoku Knife on her show and publicly announced it was one of her most favorite that the knife has started to receive<span class="ellipsis">&#8230;</span><div class="read-more"><a href="http://learnfromthechefs.com/santoku-knife/"  rel="nofollow">Read more &#8250;</a></div><!-- end of .read-more --></p></p><p><a href="http://learnfromthechefs.com">Learn From The Chefs</a></p>]]></description>
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		<title>Parmesan Bowls</title>
		<link>http://learnfromthechefs.com/parmesan-bowls/</link>
		<comments>http://learnfromthechefs.com/parmesan-bowls/#comments</comments>
		<pubDate>Sat, 02 Jun 2012 08:05:00 +0000</pubDate>
		<dc:creator>Martin Adler</dc:creator>
				<category><![CDATA[Italian Cuisine]]></category>
		<category><![CDATA[Cheese]]></category>

		<guid isPermaLink="false">http://learnfromthechefs.com/?p=1209</guid>
		<description><![CDATA[<p><p><a href="http://learnfromthechefs.com/parmesan-bowls/">Parmesan Bowls</a></p><p>&#160; Parmesan bowls filled with tart, sweet and salty! The recipe is calculated for four people. &#160; Serves: 4-6 &#160; Completion of: 45 minutes &#160; Ingredients   Parmesan Bowls 2 cup Parmesan cheese, grated avocado and mango salsa with Parma ham 2 pcs avocado into small pieces 150 g of frozen mango 0.5 pc cucumber, peeled, cut and seeded 1 st red onion, finely cut 3 pieces scallions into thin rings 0.5 pc green chilies, finely chopped 1 pc lime, finely grated peel and juice 0.5 tsp salt 0.5 tsp black pepper 200 g Parma ham, crispy &#160; Tip &#160;<span class="ellipsis">&#8230;</span><div class="read-more"><a href="http://learnfromthechefs.com/parmesan-bowls/"  rel="nofollow">Read more &#8250;</a></div><!-- end of .read-more --></p></p><p><a href="http://learnfromthechefs.com">Learn From The Chefs</a></p>]]></description>
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		<item>
		<title>How to Make Yummy Grilled Chicken Tacos</title>
		<link>http://learnfromthechefs.com/grilled-chicken-tacos/</link>
		<comments>http://learnfromthechefs.com/grilled-chicken-tacos/#comments</comments>
		<pubDate>Fri, 01 Jun 2012 07:40:37 +0000</pubDate>
		<dc:creator>Martin Adler</dc:creator>
				<category><![CDATA[Mexican Cuisine]]></category>
		<category><![CDATA[chicken]]></category>

		<guid isPermaLink="false">http://learnfromthechefs.com/?p=1197</guid>
		<description><![CDATA[<p><p><a href="http://learnfromthechefs.com/grilled-chicken-tacos/">How to Make Yummy Grilled Chicken Tacos</a></p><p>&#160; Servings: 4 &#160; Ingredients &#160; 600 g salmon fillet, cut into 8 slices Salt, to taste Black pepper, freshly ground 2 tsp oregano 2 cup chipotle mayonnaise 2 pcs avocado, cut into dice-sized pieces 2 pcs tomatoes cut into dice-sized pieces 2 x limes, cut into wedges 1 red onion, small 1 st romaine lettuce, shredded 8 pcs taco shells Jalapeños pickled from jar Tip Use an open grill with charcoal or gas grill. Chipotle mayonnaise Mix 2 cups mayonnaise 3 tablespoons chipotle sauce. More recipes from the book can be found here. &#160; &#160; How to make this<span class="ellipsis">&#8230;</span><div class="read-more"><a href="http://learnfromthechefs.com/grilled-chicken-tacos/"  rel="nofollow">Read more &#8250;</a></div><!-- end of .read-more --></p></p><p><a href="http://learnfromthechefs.com">Learn From The Chefs</a></p>]]></description>
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		<title>Broccoli au gratin (gratin with broccoli)</title>
		<link>http://learnfromthechefs.com/broccoli-au-gratin-gratin-broccoli/</link>
		<comments>http://learnfromthechefs.com/broccoli-au-gratin-gratin-broccoli/#comments</comments>
		<pubDate>Thu, 31 May 2012 11:11:26 +0000</pubDate>
		<dc:creator>Martin Adler</dc:creator>
				<category><![CDATA[Italian Cuisine]]></category>
		<category><![CDATA[Broccoli]]></category>

		<guid isPermaLink="false">http://learnfromthechefs.com/?p=1191</guid>
		<description><![CDATA[<p><p><a href="http://learnfromthechefs.com/broccoli-au-gratin-gratin-broccoli/">Broccoli au gratin (gratin with broccoli)</a></p><p>Broccoli Gratin. Prepare your own gratin with broccoli with gratin sauce and cheese. This dish is great with everything; fits on the buffet. Baked broccoli is quite good too especially if you choose fresh broccoli. Broccoli Gratin will allow you to eat also plenty of other vegetables. Ingredients for Broccoli au gratin (gratin with broccoli): &#160; 4-5 port broccoli gratin 1 kg of fresh broccoli or 750 grams of frozen &#160; CHEESE SAUCE FOR GRATIN: 2 tablespoons butter or olive oil 3 tablespoons flour 2 cups water from the cooking of broccoli 2 cups milk (default) 1 cup aged grated<span class="ellipsis">&#8230;</span><div class="read-more"><a href="http://learnfromthechefs.com/broccoli-au-gratin-gratin-broccoli/"  rel="nofollow">Read more &#8250;</a></div><!-- end of .read-more --></p></p><p><a href="http://learnfromthechefs.com">Learn From The Chefs</a></p>]]></description>
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		<item>
		<title>Pomodori ripieni</title>
		<link>http://learnfromthechefs.com/pomodori-ripieni/</link>
		<comments>http://learnfromthechefs.com/pomodori-ripieni/#comments</comments>
		<pubDate>Wed, 30 May 2012 11:03:57 +0000</pubDate>
		<dc:creator>Martin Adler</dc:creator>
				<category><![CDATA[Italian Cuisine]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://learnfromthechefs.com/?p=1180</guid>
		<description><![CDATA[<p><p><a href="http://learnfromthechefs.com/pomodori-ripieni/">Pomodori ripieni</a></p><p>Some flavor combinations, I&#8217;m hooked on, and here you got to try: pecorino cheese, mushrooms and a little nutmeg to the filling of the gratin tomatoes. So good! Servings: 4 Ingredients 4 pcs tomatoes (preferably with the base of the peduncle left) Filling 2 eggs 1 cup chopped mushrooms, such as mushrooms 1 cup grated pecorino cheese 1 cup bread crumbs 0.5 pinch Nutmeg 0.5 tsp salt Black Pepper 1 pinch of sugar How to Cook It &#160; Preheat oven to 200 degrees. Whisk the eggs quickly. Stir together eggs, mushrooms, pecorino cheese, bread crumbs, nutmeg, salt, pepper and sugar.<span class="ellipsis">&#8230;</span><div class="read-more"><a href="http://learnfromthechefs.com/pomodori-ripieni/"  rel="nofollow">Read more &#8250;</a></div><!-- end of .read-more --></p></p><p><a href="http://learnfromthechefs.com">Learn From The Chefs</a></p>]]></description>
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		<title>Potato Aioli</title>
		<link>http://learnfromthechefs.com/potato-aioli/</link>
		<comments>http://learnfromthechefs.com/potato-aioli/#comments</comments>
		<pubDate>Tue, 29 May 2012 10:49:12 +0000</pubDate>
		<dc:creator>Martin Adler</dc:creator>
				<category><![CDATA[Italian Cuisine]]></category>
		<category><![CDATA[Potatoes]]></category>

		<guid isPermaLink="false">http://learnfromthechefs.com/?p=1172</guid>
		<description><![CDATA[<p><p><a href="http://learnfromthechefs.com/potato-aioli/">Potato Aioli</a></p><p>Aioli Potatoes. Cooked new potatoes or deli potato mixed with aioli is garlicmayonnaise. Potatoes and gravy accessories in one. A kind of potato salad that is suitable for grilled meat, chicken, fish, vegetables, etc.. Ingredients for Potato Aioli: Servings: 4 aioli potatoes Preparation: 5 minutes Cooking time: 25 minutes Ready in: 30 min 20-24 pieces of fresh potatoes or gourmet potatoes, about 7-8 small fresh potatoes per serving or 4-5 larger 4 spring onions or 100 g green beans 3 tablespoons mayonnaise 2 tablespoons matyoghurt 1 clove garlic Salt and pepper &#160; How are you cooking Aioli Potatoes: Wash, trim and divide the potatoes. Share larger potatoes in half. Less can be cookedwhole. Boil the soft for about 20 minutes. Squeeze garlic into a bowl and mix with mayonnaise and matyoghurt. Clean and cut the ugly leaves of vårlökarnas blast. Cut it about 10 cm up from the onion.Save and shred foliage. Vårlökarna you can boil in water for 5 minutes and serve as an accessory. Boil the tops of the potatoes the last 5 minutes. Do you use green beans so clear them and divide<span class="ellipsis">&#8230;</span><div class="read-more"><a href="http://learnfromthechefs.com/potato-aioli/"  rel="nofollow">Read more &#8250;</a></div><!-- end of .read-more --></p></p><p><a href="http://learnfromthechefs.com">Learn From The Chefs</a></p>]]></description>
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		<item>
		<title>Italian Food and Italian Buffet</title>
		<link>http://learnfromthechefs.com/italian-buffet/</link>
		<comments>http://learnfromthechefs.com/italian-buffet/#comments</comments>
		<pubDate>Mon, 28 May 2012 10:44:06 +0000</pubDate>
		<dc:creator>Martin Adler</dc:creator>
				<category><![CDATA[Italian Cuisine]]></category>
		<category><![CDATA[Buffet]]></category>

		<guid isPermaLink="false">http://learnfromthechefs.com/?p=1164</guid>
		<description><![CDATA[<p><p><a href="http://learnfromthechefs.com/italian-buffet/">Italian Food and Italian Buffet</a></p><p>Italian Food and Italian Buffet Italian buffet and country festival for the whole mob, inspired by Italian cuisine and recipes from the Mediterranean &#8211; Grilled chicken, vegetables and lots of Italian food &#160; &#160; Italian buffet has something for everyone. Here with caesar salad, Parma ham, salami and many other delicious Italian delicacies, and antipasti dishes. Invite friends for dinner need not be so dramatic. Spontaneous and casual dinners are often the nicest. Set up all the food on a table, place one at the grill and hang out. Meat and vegetables you choose based on availability. Nevertheless, I have<span class="ellipsis">&#8230;</span><div class="read-more"><a href="http://learnfromthechefs.com/italian-buffet/"  rel="nofollow">Read more &#8250;</a></div><!-- end of .read-more --></p></p><p><a href="http://learnfromthechefs.com">Learn From The Chefs</a></p>]]></description>
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		<title>How To Make Beet Juice</title>
		<link>http://learnfromthechefs.com/beet-juice/</link>
		<comments>http://learnfromthechefs.com/beet-juice/#comments</comments>
		<pubDate>Wed, 23 May 2012 14:10:57 +0000</pubDate>
		<dc:creator>Martin Adler</dc:creator>
				<category><![CDATA[Juice Recipes]]></category>
		<category><![CDATA[Beets]]></category>

		<guid isPermaLink="false">http://learnfromthechefs.com/?p=1153</guid>
		<description><![CDATA[<p><p><a href="http://learnfromthechefs.com/beet-juice/">How To Make Beet Juice</a></p><p>Beets have long been used for their medicinal properties, even as far back as Roman times. It is a very healthy root that is fairly cheap. If you want to get the full potential from beet juice you have to drink it fresh. I also recommend you use a good juicer like the Super Angle 5500, you can read our review here. This is why buying canned beet juice is not such a good idea. Benefits Of Beet Juice Beet juice is a very potent juice with a lot of antioxidants. It is known to reduce blood pressure and hypertension.<span class="ellipsis">&#8230;</span><div class="read-more"><a href="http://learnfromthechefs.com/beet-juice/"  rel="nofollow">Read more &#8250;</a></div><!-- end of .read-more --></p></p><p><a href="http://learnfromthechefs.com">Learn From The Chefs</a></p>]]></description>
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