<?xml version="1.0" encoding="UTF-8"?>
<rss xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" xmlns:apple-wallpapers="http://www.apple.com/ilife/wallpapers" xmlns:itunes="http://www.itunes.com/dtds/podcast-1.0.dtd" xmlns:g-custom="http://base.google.com/cns/1.0" xmlns:yweather="http://xml.weather.yahoo.com/ns/rss/1.0" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:creativeCommons="http://backend.userland.com/creativeCommonsRssModule" xmlns:taxo="http://purl.org/rss/1.0/modules/taxonomy/" xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" xmlns:sx="http://feedsync.org/2007/feedsync" xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:cc="http://web.resource.org/cc/" xmlns:g-core="http://base.google.com/ns/1.0" xmlns:media="http://search.yahoo.com/mrss/" xmlns:opensearch="http://a9.com/-/spec/opensearch/1.1/" xmlns:georss="http://www.georss.org/georss" xmlns:geo="http://www.w3.org/2003/01/geo/wgs84_pos#" version="2.0"><channel><title>It's my Favourite Actress it's Beverley MITCHELL</title><link>http://ddae.skyrock.com/</link><description /><sy:updatePeriod>daily</sy:updatePeriod><sy:updateFrequency>1</sy:updateFrequency><sy:updateBase>2009-12-28T17:20:22Z</sy:updateBase><dc:creator>ddae</dc:creator><dc:date>2009-12-28T17:20:22Z</dc:date><dc:language>fr</dc:language><dc:rights /><item><title>BONBONS FOIE GRAS</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/3c482613/l/0Lddae0Bskyrock0N0C2738545480A0EBONBONS0EFOIE0EGRAS0Bhtml/story01.htm</link><description>. Recette des bonbons de foie gras au lard fumé : ingrédients Pour 4 pers. - 320 g de foie gras IGP du Sud-Ouest. - 16 fines tranches de poitrine de porc fumée. -...&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/3c482613/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/1011361299/u/0/f/439847/c/32256/s/1011361299/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/1011361299/u/0/f/439847/c/32256/s/1011361299/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/2738545480-BONBONS-FOIE-GRAS.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2009-12-28T17:19:25Z</dc:date><dc:language>fr</dc:language></item><item><title>AMUSE BOUCHE</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/5f76b780/l/0Lddae0Bskyrock0N0C270A61860A480EAMUSE0EBOUCHE0Bhtml/story01.htm</link><description>Difficulté : Recette facile Coût: Normal Durée : Temps total : 45 min. Durée : Préparation : 20 min. Durée : Cuisson : 25 min. Amuse-bouche au saumon fumé...&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/5f76b780/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/1601615744/u/0/f/439847/c/32256/s/1601615744/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/1601615744/u/0/f/439847/c/32256/s/1601615744/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/2706186048-AMUSE-BOUCHE.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2009-11-26T19:37:32Z</dc:date><dc:language>fr</dc:language><content:encoded><![CDATA[<p><a href="http://ddae.skyrock.com/2706186048-AMUSE-BOUCHE.html"><img align="left" src="http://56.mgl.skyrock.com/blog/vig/ddae.24456256.2706186048.1.jpg" alt="" /></a> Difficulté : Recette facile Coût: Normal Durée : Temps total : 45 min. Durée : Préparation : 20 min. Durée : Cuisson : 25 min. Amuse-bouche au saumon fumé...</p>]]></content:encoded></item><item><title>TEURGOULE NORMANDE</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/7eaa9892/l/0Lddae0Bskyrock0N0C2649840A8280ETEURGOULE0ENORMANDE0Bhtml/story01.htm</link><description>Dessert Préparation : 15 minutes Difficulté : Budget : 1 l de Lait Entier 1 cuillère à café de Cannelle en Poudre 50 g de Sucre en Poudre 75 g...&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/7eaa9892/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/2125109394/u/0/f/439847/c/32256/s/2125109394/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/2125109394/u/0/f/439847/c/32256/s/2125109394/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/2649840828-TEURGOULE-NORMANDE.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2009-10-07T14:58:12Z</dc:date><dc:language>fr</dc:language></item><item><title>Foie Fras</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/585c1d51/l/0Lddae0Bskyrock0N0C260A140A96360EFoie0EFras0Bhtml/story01.htm</link><description>Foie gras Pour 6 Personne(s) Coût de la recette : Niveau de difficulté : Temps de préparation : 10 min Temps de cuisson : 20 min Temps de repos : 6 heures...&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/585c1d51/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/1482431825/u/0/f/439847/c/32256/s/1482431825/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/1482431825/u/0/f/439847/c/32256/s/1482431825/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/2601409636-Foie-Fras.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2009-08-26T16:22:02Z</dc:date><dc:language>fr</dc:language></item><item><title>Tarte aux poireaux</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/2f72a1d7/l/0Lddae0Bskyrock0N0C25553388890ETarte0Eaux0Epoireaux0Bhtml/story01.htm</link><description>Tarte Fondante aux Poireaux imprimer partager livre agenda zoomVotre avis ? / 10 votez Une tarte aux poireaux et sauce béchamel onctueuse très facile à faire et...&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/2f72a1d7/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/796041687/u/0/f/439847/c/32256/s/796041687/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/796041687/u/0/f/439847/c/32256/s/796041687/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/2555338889-Tarte-aux-poireaux.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2009-07-22T09:01:59Z</dc:date><dc:language>fr</dc:language><content:encoded><![CDATA[<p><a href="http://ddae.skyrock.com/2555338889-Tarte-aux-poireaux.html"><img align="left" src="http://56.mgl.skyrock.com/blog/vig/ddae.24456256.2555338889.1.jpg" alt="" /></a> Tarte Fondante aux Poireaux imprimer partager livre agenda zoomVotre avis ? / 10 votez Une tarte aux poireaux et sauce béchamel onctueuse très facile à faire et...</p>]]></content:encoded></item><item><title>BECHAMEL+ LIANT</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/5bc82f25/l/0Lddae0Bskyrock0N0C25342570A0A30EBECHAMEL0ELIANT0Bhtml/story01.htm</link><description>Ingredients: Lait liant sel poivre liant: 1 litre d'huile de colza 1 kg de farine Mettre d'abord l'huile est aptres la farine. Melanger l'huile et la farine a...&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/5bc82f25/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/1539845925/u/0/f/439847/c/32256/s/1539845925/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/1539845925/u/0/f/439847/c/32256/s/1539845925/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/2534257003-BECHAMEL-LIANT.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2009-07-06T14:59:02Z</dc:date><dc:language>fr</dc:language></item><item><title>TOMATES PROVENCALES</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/29881a89/l/0Lddae0Bskyrock0N0C24955420A590ETOMATES0EPROVENCALES0Bhtml/story01.htm</link><description>Ingrédients: tomates perssilliade chapelure huile Matériel: 1 planche à découper 1 couteau emminceur 1 bac gastro non troué 1)laver ls tomates a l'eau caire....&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/29881a89/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/696785545/u/0/f/439847/c/32256/s/696785545/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/696785545/u/0/f/439847/c/32256/s/696785545/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/2495542059-TOMATES-PROVENCALES.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2009-06-09T14:51:20Z</dc:date><dc:language>fr</dc:language></item><item><title>GRATIN D ASPERGES BLANCHES AU CANTAL</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/5c8c792a/l/0Lddae0Bskyrock0N0C2456680A5610EGRATIN0ED0EASPERGES0EBLANCHES0EAU0ECANTAL0Bhtml/story01.htm</link><description>Préparation: 25 min Cuisson: 50 min Ingrédients (pour 6 personnes): - 2 bottes de 500 g d'asperges blanches - 25 cl de crème - 250 g de Cantal - 1 cuillère à café...&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/5c8c792a/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/1552709930/u/0/f/439847/c/32256/s/1552709930/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/1552709930/u/0/f/439847/c/32256/s/1552709930/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/2456680561-GRATIN-D-ASPERGES-BLANCHES-AU-CANTAL.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2009-05-15T16:13:55Z</dc:date><dc:language>fr</dc:language></item><item><title>Tomates farcies oeufs lardons chèvre</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/2d4c381d/l/0Lddae0Bskyrock0N0C2423760A8270ETomates0Efarcies0Eoeufs0Elardons0Echevre0Bhtml/story01.htm</link><description>Préparation : 20 min Cuisson : 30 min Ingrédients (pour 4 personnes) : - 8 tomates de taille moyenne - 3 oeufs - 1 boîte de 100 g d'allumettes nature (lardons) -...&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/2d4c381d/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/759969821/u/0/f/439847/c/32256/s/759969821/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/759969821/u/0/f/439847/c/32256/s/759969821/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/2423760827-Tomates-farcies-oeufs-lardons-chevre.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2009-04-24T14:07:23Z</dc:date><dc:language>fr</dc:language></item><item><title>FABRICATION DE LA PATE A TARTE+ APPAREIL A TARTE</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/188ed2ec/l/0Lddae0Bskyrock0N0C2349420A4370EFABRICATION0EDE0ELA0EPATE0EA0ETARTE0EAPPAREIL0EA0ETARTE0Bhtml/story01.htm</link><description>Ingrédients: pâte à tarte: 1 L d'au 1 Kg de farine 1 pincée de sel appareil à tarte: Ingrédents: 4 oeufs par tartes 1 l de lait( 1 louche par tarte à peut près) 1...&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/188ed2ec/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/412013292/u/0/f/439847/c/32256/s/412013292/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/412013292/u/0/f/439847/c/32256/s/412013292/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/2349420437-FABRICATION-DE-LA-PATE-A-TARTE-APPAREIL-A-TARTE.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2009-03-09T17:57:55Z</dc:date><dc:language>fr</dc:language></item><item><title>PETITS POTS INDIENS</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/1c2b2861/l/0Lddae0Bskyrock0N0C23493610A730EPETITS0EPOTS0EINDIENS0Bhtml/story01.htm</link><description>Ingredients: petits pots indiens 25 cl de crème fluide 30 cl de lait 55g de sucre 4 jaunes d oeuf 20g d'amandes émndées 0,1 g de safran 10 graines de cardamome vertes...&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/1c2b2861/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/472590433/u/0/f/439847/c/32256/s/472590433/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/472590433/u/0/f/439847/c/32256/s/472590433/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/2349361073-PETITS-POTS-INDIENS.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2009-03-09T17:36:47Z</dc:date><dc:language>fr</dc:language></item><item><title>EPINARD A LA CREME</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/5685e46b/l/0Lddae0Bskyrock0N0C230A90A361870EEPINARD0EA0ELA0ECREME0Bhtml/story01.htm</link><description>Recette facile Coût: Normal Durée : Temps total : 50 min. Durée : Préparation : 20 min. Durée : Cuisson : 30 min. Epinards à la crème Epinards à la crème (2)photos...&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/5685e46b/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/1451615339/u/0/f/439847/c/32256/s/1451615339/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/1451615339/u/0/f/439847/c/32256/s/1451615339/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/2309036187-EPINARD-A-LA-CREME.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2009-02-16T09:48:19Z</dc:date><dc:language>fr</dc:language></item><item><title>SALADE DE CELERI MAYONNAISE</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/2b9f5426/l/0Lddae0Bskyrock0N0C2242950A3490ESALADE0EDE0ECELERI0EMAYONNAISE0Bhtml/story01.htm</link><description>DENREES+QUANTITES Céleri rave 0,150Kgx10 = 1.5 Kg Laitue: 1/2 pièce Olives noires: 10 Citron: PM Mayo prète à lemploi: 0.5L poste d'épluchage: planche à découper...&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/2b9f5426/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/731862054/u/0/f/439847/c/32256/s/731862054/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/731862054/u/0/f/439847/c/32256/s/731862054/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/2242950349-SALADE-DE-CELERI-MAYONNAISE.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2009-01-11T11:33:19Z</dc:date><dc:language>fr</dc:language></item><item><title>SALADE DE FRUITS ET CAKE</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/7bbde07f/l/0Lddae0Bskyrock0N0C2170A3485710ESALADE0EDE0EFRUITS0EET0ECAKE0Bhtml/story01.htm</link><description>DENREES+QUANTITE (12 personnes) [SALADE DE FRUITS Pommes (0,200Kg) Poires (0,200Kg) Bananes ( 6 pièces) Kiwi frais (6 pièces) Clémentines (6 pièces) Orange (1...&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/7bbde07f/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/2076041343/u/0/f/439847/c/32256/s/2076041343/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/2076041343/u/0/f/439847/c/32256/s/2076041343/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/2170348571-SALADE-DE-FRUITS-ET-CAKE.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2008-12-02T18:06:58Z</dc:date><dc:language>fr</dc:language></item><item><title>SOUPE AUX TRUFFES</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/1cbb4642/l/0Lddae0Bskyrock0N0C21118631350ESOUPE0EAUX0ETRUFFES0Bhtml/story01.htm</link><description>Recette de Soupe aux truffes noires Élysée RecettePhotos Ajouter aux favorisEnvoyer à un amiImprimer Cuisine lyonnaise Temps total: 15 à 30 minutes Temps de...&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/1cbb4642/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/482035266/u/0/f/439847/c/32256/s/482035266/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/482035266/u/0/f/439847/c/32256/s/482035266/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/2111863135-SOUPE-AUX-TRUFFES.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2008-11-02T16:00:55Z</dc:date><dc:language>fr</dc:language><content:encoded><![CDATA[<p><a href="http://ddae.skyrock.com/2111863135-SOUPE-AUX-TRUFFES.html"><img align="left" src="http://56.mgl.skyrock.com/blog/vig/ddae.24456256.2111863135.1.jpg" alt="" /></a> Recette de Soupe aux truffes noires Élysée RecettePhotos Ajouter aux favorisEnvoyer à un amiImprimer Cuisine lyonnaise Temps total: 15 à 30 minutes Temps de...</p>]]></content:encoded></item><item><title>CREME NUTELLA</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/19e38bf8/l/0Lddae0Bskyrock0N0C20A674819720ECREME0ENUTELLA0Bhtml/story01.htm</link><description>Supertoinette.com &amp;#8250; recettes &amp;#8250; Crème au nutella. Crème au nutella &amp;#8226; Recette facile &amp;#8226; versions imprimables Le texte + photos La...&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/19e38bf8/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/434342904/u/0/f/439847/c/32256/s/434342904/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/434342904/u/0/f/439847/c/32256/s/434342904/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/2067481972-CREME-NUTELLA.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2008-10-11T19:59:34Z</dc:date><dc:language>fr</dc:language><content:encoded><![CDATA[<p><a href="http://ddae.skyrock.com/2067481972-CREME-NUTELLA.html"><img align="left" src="http://56.mgl.skyrock.com/blog/vig/ddae.24456256.2067481972.1.jpg" alt="" /></a> Supertoinette.com &amp;#8250; recettes &amp;#8250; Crème au nutella. Crème au nutella &amp;#8226; Recette facile &amp;#8226; versions imprimables Le texte + photos La...</p>]]></content:encoded></item><item><title>SALADE OCEANE</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/7e464670/l/0Lddae0Bskyrock0N0C20A259394350ESALADE0EOCEANE0Bhtml/story01.htm</link><description>DENREES+QUANTITE (10 parts) 1/2 pièce de salade frisée 20 batonnets de surimi sous vide 0,1Kg crevettes roses decortiquees sous vide 1 pièce de citron 0,250L sauce...&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/7e464670/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/2118534768/u/0/f/439847/c/32256/s/2118534768/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/2118534768/u/0/f/439847/c/32256/s/2118534768/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/2025939435-SALADE-OCEANE.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2008-09-19T17:57:07Z</dc:date><dc:language>fr</dc:language></item><item><title>Pommes de Terre Salardaises</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/c86c8b8/l/0Lddae0Bskyrock0N0C19792812110EPommes0Ede0ETerre0ESalardaises0Bhtml/story01.htm</link><description>Ingrédients Recette "Eplucher les pommes de terre, les couper en très fines rondelles, les laver, les sécher très soigneusement. Préchauffer une grande...&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/c86c8b8/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/210159800/u/0/f/439847/c/32256/s/210159800/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/210159800/u/0/f/439847/c/32256/s/210159800/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/1979281211-Pommes-de-Terre-Salardaises.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2008-08-26T18:59:22Z</dc:date><dc:language>fr</dc:language></item><item><title>HOMARD AU BEURRE D' HERBE</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/4a1e14af/l/0Lddae0Bskyrock0N0C18745666330EHOMARD0EAU0EBEURRE0ED0EHERBE0Bhtml/story01.htm</link><description>Homard au beurre d'herbe Poissons En quelques mots "Un crustacé de choix, ce ""cardinal des mers"", dont la carapace bleue aux reflets verts devient à...&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/4a1e14af/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/1243485359/u/0/f/439847/c/32256/s/1243485359/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/1243485359/u/0/f/439847/c/32256/s/1243485359/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/1874566633-HOMARD-AU-BEURRE-D-HERBE.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2008-07-06T08:49:10Z</dc:date><dc:language>fr</dc:language></item><item><title>CHOUCROUTE DE FRUITS DE MER EST ALGUES</title><link>http://rss.feedsportal.com/c/32256/f/439847/p/1/s/6b52f64e/l/0Lddae0Bskyrock0N0C180A79186760ECHOUCROUTE0EDE0EFRUITS0EDE0EMER0EEST0EALGUES0Bhtml/story01.htm</link><description>INGREDIENTS PREPARATION Pour 6 personne(s) 1,5 kg de chou blanc (choucroute cuisinée 800 gr) 250 g d'oignons émincés 2 gousses d' ail épluché 10 grains de poivre...&lt;img width='1' height='1' src='http://rss.feedsportal.com/c/32256/f/439847/p/1/s/6b52f64e/mf.gif' border='0'/&gt;&lt;br/&gt;&lt;br/&gt;&lt;a href="http://da.feedsportal.com/r/1800599118/u/0/f/439847/c/32256/s/1800599118/a2.htm"&gt;&lt;img src="http://da.feedsportal.com/r/1800599118/u/0/f/439847/c/32256/s/1800599118/a2.img" border="0"/&gt;&lt;/a&gt;</description><guid isPermaLink="false">http://ddae.skyrock.com/1807918676-CHOUCROUTE-DE-FRUITS-DE-MER-EST-ALGUES.html</guid><dc:creator>ddae</dc:creator><dc:subject>Skyrock Blog</dc:subject><dc:date>2008-06-07T08:25:57Z</dc:date><dc:language>fr</dc:language><content:encoded><![CDATA[<p><a href="http://ddae.skyrock.com/1807918676-CHOUCROUTE-DE-FRUITS-DE-MER-EST-ALGUES.html"><img align="left" src="http://56.mgl.skyrock.com/blog/vig/ddae.24456256.1807918676.1.jpg" alt="" /></a> INGREDIENTS PREPARATION Pour 6 personne(s) 1,5 kg de chou blanc (choucroute cuisinée 800 gr) 250 g d&#039;oignons émincés 2 gousses d&#039; ail épluché 10 grains de poivre...</p>]]></content:encoded></item></channel></rss>
