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	<title>Restaurant Recipes, News &#38; Events &#124; Go dine.co.uk</title>
	<link>http://www.godine.co.uk/blog</link>
	<description>News, recipes and events about restaurants</description>
	<lastBuildDate>Thu, 11 Mar 2010 12:44:21 +0000</lastBuildDate>
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		<title>Go dine blogs now showing on Twitter</title>
		<description><![CDATA[We love twitter and for all of you who use the site regularly, you can now view our latest posts. All you need to do is add us to your friend list and away you go!

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		<link>http://www.godine.co.uk/blog/go-dine-twitter</link>
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		<title>White fish recipe of Buckingham&#8217;s restaurant Derby</title>
		<description><![CDATA[Sometimes simple cooking methods are best. When you want to cook a fillet of fish to perfection, keeping its delicate flavour intact, then poaching is the answer. This method uses a combination of fish stock and white wine to enhance the fish and has a very quick cooking time, ideal for a weekday evening meal [...]]]></description>
		<link>http://www.godine.co.uk/blog/poaching-white-fish-recipe</link>
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		<title>Choux Pastry recipe by Buckingham&#8217;s restaurant Derby</title>
		<description><![CDATA[A beautiful batch of profiteroles, éclairs or cream puffs will easily impress your guests into thinking you are a master chef, but they are actually quite easy to make. The important thing is to learn how to get the choux pastry just right. After that you can choose what shape to pipe them into and [...]]]></description>
		<link>http://www.godine.co.uk/blog/choux-pastry-recipe</link>
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		<title>Cheese and Chive Fritter recipe by Buckinghams&#8217;s restaurant Derby</title>
		<description><![CDATA[Once you have mastered making choux pastry, you can use part of the quantity from the recipe for these delicious cheese and chive fritters. Ideal for an appetizer, snack or as part of a starter, they are very light and tasty. Use a full-flavoured mature cheddar for the best results, but you can also experiment [...]]]></description>
		<link>http://www.godine.co.uk/blog/cheese-chive-fritter-recipe</link>
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		<title>Vegetable Pearls recipe by Buckingham&#8217;s restaurant Derby</title>
		<description><![CDATA[When you are creating an elegant meal and want to plate it up beautifully, these vegetable pearls can be a great addition to your repertoire. A variety of colours and flavours of vegetable are presented in uniform balls that can be arranged around your meat to make an impressive main course presentation. It takes a [...]]]></description>
		<link>http://www.godine.co.uk/blog/vegetable-pearls-recipe</link>
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		<title>Guide to Modern British Cuisine</title>
		<description><![CDATA[
After the dire era of war-time food rationing it took a while for the British to overcome their reputation for food and regain pride in their traditional gastronomic roots. Elizabeth David was the forerunner of a new interest in good food, but she mostly looked to the country cooking of Europe for her inspiration.  The [...]]]></description>
		<link>http://www.godine.co.uk/blog/modern-british-cuisine</link>
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		<title>Fish and Chips &#8211; A British Institution</title>
		<description><![CDATA[
Fish and chips have been the great British takeaway since the 1860s. Even though they now have competition from Indian curries, Chinese chop sueys and Italian  pizzas, fish and chips are still as popular as ever, despite the rising price of fish, as catches decline, which makes them no longer the cheapest fast food on [...]]]></description>
		<link>http://www.godine.co.uk/blog/fish-and-chips-2</link>
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		<title>British Cuisine – The Sunday Roast</title>
		<description><![CDATA[
There are few meals as quintessentially British as the Sunday Roast. Even if you don’t bother with other British classics like steak and kidney pie, or Cornish pasties there is hardly anyone (except vegetarians of course) who doesn’t enjoy some variation of the good old Sunday lunch. It could be roast beef with Yorkshire pudding, [...]]]></description>
		<link>http://www.godine.co.uk/blog/sunday-roast</link>
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		<title>Afternoon Tea – A British Institution</title>
		<description><![CDATA[
When we’re thinking of British cuisine, it is usually the restaurant scene that springs to mind but there is one element of quintessentially British eating that has its own separate category. Afternoon tea with its image of delicate sandwiches, light as air sponges and the clinking of delicate bone china in elegant salons seems to [...]]]></description>
		<link>http://www.godine.co.uk/blog/afternoon-tea</link>
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		<title>A Short History of British Cuisine</title>
		<description><![CDATA[Until recently British cuisine was in the doldrums, the poor relation of Europe, disdained for its lack of flavour, soggy vegetables and watery meat. The last thirty years have seen British cuisine fight back and re-establish itself proudly among the cosmopolitan collection of cuisines that we can now savour in the restaurants of the British [...]]]></description>
		<link>http://www.godine.co.uk/blog/short-history-british-cuisine</link>
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