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	<title>The Basic Cookbook &#187; Chef Volli</title>
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	<link>http://www.thebasiccookbook.com</link>
	<description>Inspire people to cook!</description>
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		<title>HEALTHY HEALTHY VEGGIE PITA</title>
		<link>http://www.thebasiccookbook.com/2011/04/garbanzo-pita-with-avocado-spread/</link>
		<comments>http://www.thebasiccookbook.com/2011/04/garbanzo-pita-with-avocado-spread/#comments</comments>
		<pubDate>Sat, 02 Apr 2011 11:00:04 +0000</pubDate>
		<dc:creator>Chef Volli</dc:creator>
				<category><![CDATA[Headlines]]></category>
		<category><![CDATA[OUR AMAZING VIDEO TUTORIALS ...]]></category>
		<category><![CDATA[Avocado]]></category>
		<category><![CDATA[canola oil]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[chick peas]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[pita]]></category>
		<category><![CDATA[red onion]]></category>
		<category><![CDATA[Scallions]]></category>
		<category><![CDATA[Sour Cream]]></category>
		<category><![CDATA[tortilla chips]]></category>

		<guid isPermaLink="false">http://www.thebasiccookbook.com/?p=118</guid>
		<description><![CDATA[It´s officially April - which in this household will be dedicated to our health.  My goal is to shed those six pounds that I´m still carrying around since giving birth to our daughter eight months ago.


Related posts:<ol><li><a href='http://www.thebasiccookbook.com/2011/03/smoked-salmon-fingerlings-potatoes/' rel='bookmark' title='Permanent Link: SMOKED SALMON &#038; FINGERLINGS POTATOES'>SMOKED SALMON &#038; FINGERLINGS POTATOES</a></li>
<li><a href='http://www.thebasiccookbook.com/2010/02/guacamole/' rel='bookmark' title='Permanent Link: Guacamole with Cilantro and Jalapeno'>Guacamole with Cilantro and Jalapeno</a></li>
<li><a href='http://www.thebasiccookbook.com/2010/03/fresh-scallop-ceviche/' rel='bookmark' title='Permanent Link: FRESH SCALLOP CEVICHE'>FRESH SCALLOP CEVICHE</a></li>
</ol>]]></description>
		<wfw:commentRss>http://www.thebasiccookbook.com/2011/04/garbanzo-pita-with-avocado-spread/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>SMOKED SALMON &amp; FINGERLINGS POTATOES</title>
		<link>http://www.thebasiccookbook.com/2011/03/smoked-salmon-fingerlings-potatoes/</link>
		<comments>http://www.thebasiccookbook.com/2011/03/smoked-salmon-fingerlings-potatoes/#comments</comments>
		<pubDate>Sun, 20 Mar 2011 07:48:25 +0000</pubDate>
		<dc:creator>Chef Volli</dc:creator>
				<category><![CDATA[Headlines]]></category>
		<category><![CDATA[OUR AMAZING VIDEO TUTORIALS ...]]></category>
		<category><![CDATA[Dill]]></category>
		<category><![CDATA[Horseradish]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Salmon]]></category>
		<category><![CDATA[Sour Cream]]></category>

		<guid isPermaLink="false">http://www.thebasiccookbook.com/?p=64</guid>
		<description><![CDATA[Oh yes! It´s time for some fancy Sunday finger food - mostly because of all the dill I have. I keep a vegetable garden that I just love although you can´t really tell. I have a few banana trees...


Related posts:<ol><li><a href='http://www.thebasiccookbook.com/2011/04/garbanzo-pita-with-avocado-spread/' rel='bookmark' title='Permanent Link: HEALTHY HEALTHY VEGGIE PITA'>HEALTHY HEALTHY VEGGIE PITA</a></li>
<li><a href='http://www.thebasiccookbook.com/2010/02/honey-roasted-plums-with-thyme-and-whipped-creme/' rel='bookmark' title='Permanent Link: Honey-Roasted Plums with Thyme and Whipped Cream'>Honey-Roasted Plums with Thyme and Whipped Cream</a></li>
<li><a href='http://www.thebasiccookbook.com/2010/03/fresh-scallop-ceviche/' rel='bookmark' title='Permanent Link: FRESH SCALLOP CEVICHE'>FRESH SCALLOP CEVICHE</a></li>
</ol>]]></description>
		<wfw:commentRss>http://www.thebasiccookbook.com/2011/03/smoked-salmon-fingerlings-potatoes/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>GINGER CHICKEN SATAY WITH PEANUT SAUCE</title>
		<link>http://www.thebasiccookbook.com/2011/03/ginger-chicken-satay-with-peanut-sauce/</link>
		<comments>http://www.thebasiccookbook.com/2011/03/ginger-chicken-satay-with-peanut-sauce/#comments</comments>
		<pubDate>Sat, 19 Mar 2011 07:30:35 +0000</pubDate>
		<dc:creator>Chef Volli</dc:creator>
				<category><![CDATA[Headlines]]></category>
		<category><![CDATA[OUR AMAZING VIDEO TUTORIALS ...]]></category>
		<category><![CDATA[Asian Fish Sauce]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Cilangro]]></category>
		<category><![CDATA[Coconut Milk]]></category>
		<category><![CDATA[Coriander]]></category>
		<category><![CDATA[Fish Sauce]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[Ground Pepper]]></category>
		<category><![CDATA[Jalapeno]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Lime Juice]]></category>
		<category><![CDATA[Peanut Butter]]></category>
		<category><![CDATA[Shallots]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://www.thebasiccookbook.com/?p=423</guid>
		<description><![CDATA[I remember the first time I heard of Asian fish sauce. I thought it was some sort of yummy gravy - and couldn't believe my luck. See - I love gravy more than anything - literally - well - almost! So imagine my surprise when the whole house stank like a - well I´m not going to say it - but it stank bad.


Related posts:<ol><li><a href='http://www.thebasiccookbook.com/2010/02/chicken-stir-fry-with-homemade-teriyaki-sauce/' rel='bookmark' title='Permanent Link: Chicken Stir-Fry with homemade Teriyaki Sauce'>Chicken Stir-Fry with homemade Teriyaki Sauce</a></li>
<li><a href='http://www.thebasiccookbook.com/2010/02/chicken-marbella/' rel='bookmark' title='Permanent Link: Chicken Marbella'>Chicken Marbella</a></li>
<li><a href='http://www.thebasiccookbook.com/2011/03/tandoori-chicken-with-mango-chutney/' rel='bookmark' title='Permanent Link: TANDOORI CHICKEN WITH MANGO CHUTNEY'>TANDOORI CHICKEN WITH MANGO CHUTNEY</a></li>
</ol>]]></description>
		<wfw:commentRss>http://www.thebasiccookbook.com/2011/03/ginger-chicken-satay-with-peanut-sauce/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>TANDOORI CHICKEN WITH MANGO CHUTNEY</title>
		<link>http://www.thebasiccookbook.com/2011/03/tandoori-chicken-with-mango-chutney/</link>
		<comments>http://www.thebasiccookbook.com/2011/03/tandoori-chicken-with-mango-chutney/#comments</comments>
		<pubDate>Tue, 08 Mar 2011 15:55:33 +0000</pubDate>
		<dc:creator>Chef Volli</dc:creator>
				<category><![CDATA[Headlines]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[THE KITCHEN CORNER ...]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[chutney]]></category>
		<category><![CDATA[Cinnamon]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[mango chutney]]></category>
		<category><![CDATA[tandoori chicken]]></category>

		<guid isPermaLink="false">http://www.thebasiccookbook.com/?p=1152</guid>
		<description><![CDATA[I always admire people who can look inside a seemingly empty fridge, pull out a few jars of this and that and within minutes they have made something amazing. It was pretty much like that on our first date. 


Related posts:<ol><li><a href='http://www.thebasiccookbook.com/2011/03/ginger-chicken-satay-with-peanut-sauce/' rel='bookmark' title='Permanent Link: GINGER CHICKEN SATAY WITH PEANUT SAUCE'>GINGER CHICKEN SATAY WITH PEANUT SAUCE</a></li>
<li><a href='http://www.thebasiccookbook.com/2010/02/chicken-stir-fry-with-homemade-teriyaki-sauce/' rel='bookmark' title='Permanent Link: Chicken Stir-Fry with homemade Teriyaki Sauce'>Chicken Stir-Fry with homemade Teriyaki Sauce</a></li>
<li><a href='http://www.thebasiccookbook.com/2010/02/chicken-marbella/' rel='bookmark' title='Permanent Link: Chicken Marbella'>Chicken Marbella</a></li>
</ol>]]></description>
		<wfw:commentRss>http://www.thebasiccookbook.com/2011/03/tandoori-chicken-with-mango-chutney/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>PARIS: DAY THREE</title>
		<link>http://www.thebasiccookbook.com/2011/03/paris-day-three/</link>
		<comments>http://www.thebasiccookbook.com/2011/03/paris-day-three/#comments</comments>
		<pubDate>Mon, 07 Mar 2011 15:26:18 +0000</pubDate>
		<dc:creator>Chef Volli</dc:creator>
				<category><![CDATA[Headlines]]></category>
		<category><![CDATA[SOMETIMES THINGS HAPPEN...]]></category>
		<category><![CDATA[paris]]></category>

		<guid isPermaLink="false">http://www.thebasiccookbook.com/?p=1125</guid>
		<description><![CDATA[According to the chef Paris has been a blast: Interesting events, amazing people from all over the world, great food and new and exciting things everywhere you look - not to mention fabulous cookbooks.


Related posts:<ol><li><a href='http://www.thebasiccookbook.com/2011/03/paris-day-one/' rel='bookmark' title='Permanent Link: PARIS: DAY ONE'>PARIS: DAY ONE</a></li>
<li><a href='http://www.thebasiccookbook.com/2011/03/paris-the-roundup/' rel='bookmark' title='Permanent Link: PARIS: THE ROUND UP'>PARIS: THE ROUND UP</a></li>
</ol>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>SPAGHETTI AND MEATBALLS&#8230;</title>
		<link>http://www.thebasiccookbook.com/2011/02/spaghetti-and-meatballs/</link>
		<comments>http://www.thebasiccookbook.com/2011/02/spaghetti-and-meatballs/#comments</comments>
		<pubDate>Fri, 04 Feb 2011 20:31:51 +0000</pubDate>
		<dc:creator>Chef Volli</dc:creator>
				<category><![CDATA[Headlines]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[THE KITCHEN CORNER ...]]></category>
		<category><![CDATA[meatballs]]></category>
		<category><![CDATA[Spaghetti]]></category>

		<guid isPermaLink="false">http://www.thebasiccookbook.com/?p=1046</guid>
		<description><![CDATA[Every once in a while I like to step out of my comfort zone. Not too much though but it is essential for my self growth I´d like to think. A few months ago my cooking skills were quite limited to say the least. I had mastered two recipes and baby food.


No related posts.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>CREPES WITH BLUEBERRIES</title>
		<link>http://www.thebasiccookbook.com/2011/02/crepes-with-blueberries/</link>
		<comments>http://www.thebasiccookbook.com/2011/02/crepes-with-blueberries/#comments</comments>
		<pubDate>Thu, 03 Feb 2011 16:26:08 +0000</pubDate>
		<dc:creator>Chef Volli</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Headlines]]></category>
		<category><![CDATA[THE KITCHEN CORNER ...]]></category>
		<category><![CDATA[blueberries]]></category>
		<category><![CDATA[crepes]]></category>

		<guid isPermaLink="false">http://www.thebasiccookbook.com/?p=1042</guid>
		<description><![CDATA[Yesterday I found myself in desperate need for something sweet and delicious. It was pure greed since I already had some soup leftovers for lunch and there would be spaghetti and meatballs for dinner. So - it was definitely just greed but against my better judgment I decided to whip up some crepes. The crepes in this recipe are not the traditional American ones. Instead they are more European - thin and almost the size of a dinner plate.


No related posts.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>GUILTY PLEASURE: MY MERINGUE DESSERT</title>
		<link>http://www.thebasiccookbook.com/2011/02/guilty-pleasure-my-meringue-dessert/</link>
		<comments>http://www.thebasiccookbook.com/2011/02/guilty-pleasure-my-meringue-dessert/#comments</comments>
		<pubDate>Tue, 01 Feb 2011 08:00:53 +0000</pubDate>
		<dc:creator>Chef Volli</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Headlines]]></category>
		<category><![CDATA[THE KITCHEN CORNER ...]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[meringue]]></category>

		<guid isPermaLink="false">http://www.thebasiccookbook.com/?p=1013</guid>
		<description><![CDATA[I went through a stage a few years ago where I got obsessed with meringue. It all started shortly after my Hollandaise obsession reached it´s high point and my fridge was filled with egg whites that I had no idea what to do with. So I thought I´d give meringue a try.


Related posts:<ol><li><a href='http://www.thebasiccookbook.com/2011/03/rustic-tart-with-apples-and-plums-2/' rel='bookmark' title='Permanent Link: RUSTIC TART WITH APPLES AND PLUMS'>RUSTIC TART WITH APPLES AND PLUMS</a></li>
</ol>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>SILVER OF THE SEA – THE DEADLINE APPROACHES</title>
		<link>http://www.thebasiccookbook.com/2011/01/silver-of-the-sea-%e2%80%93-the-deadline-approaches/</link>
		<comments>http://www.thebasiccookbook.com/2011/01/silver-of-the-sea-%e2%80%93-the-deadline-approaches/#comments</comments>
		<pubDate>Mon, 31 Jan 2011 15:04:37 +0000</pubDate>
		<dc:creator>Chef Volli</dc:creator>
				<category><![CDATA[Headlines]]></category>
		<category><![CDATA[THE DOMESTIC LIFE ...]]></category>
		<category><![CDATA[book]]></category>
		<category><![CDATA[silver of the sea]]></category>

		<guid isPermaLink="false">http://www.thebasiccookbook.com/?p=1032</guid>
		<description><![CDATA[The weekend passed quietly but here the madness was ongoing. We are slowly approaching our deadline for the new book and we are working our butt’s off. We were supposed to be finished (isn’t it always like that) but there are always some last minute details. The book is quite amazing I have to say (and I’m allowed to brag because even though I would love to take some credit for the book it is solely Volli´s idea).


Related posts:<ol><li><a href='http://www.thebasiccookbook.com/2011/02/silver-of-the-sea-the-book-is-ready/' rel='bookmark' title='Permanent Link: SILVER OF THE SEA &#8211; THE BOOK IS READY!!!'>SILVER OF THE SEA &#8211; THE BOOK IS READY!!!</a></li>
</ol>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>IT´S FRIDAY – WHICH MEANS IT´S TIME FOR CHOCOLATE…</title>
		<link>http://www.thebasiccookbook.com/2011/01/milk-chocolate-fudge/</link>
		<comments>http://www.thebasiccookbook.com/2011/01/milk-chocolate-fudge/#comments</comments>
		<pubDate>Fri, 28 Jan 2011 12:00:57 +0000</pubDate>
		<dc:creator>Chef Volli</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Headlines]]></category>
		<category><![CDATA[THE KITCHEN CORNER ...]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Coconut Flakes]]></category>
		<category><![CDATA[Condensed Milk]]></category>
		<category><![CDATA[Fudge]]></category>
		<category><![CDATA[Milk]]></category>

		<guid isPermaLink="false">http://www.thebasiccookbook.com/?p=51</guid>
		<description><![CDATA[These angels are just about the easiest thing you can make and I sometimes call them the last temptation. I don´t know why – but I like the sound of it. Chocolate is a funny thing. Most people like it but we also have very different ways of enjoying it. 


Related posts:<ol><li><a href='http://www.thebasiccookbook.com/2010/02/chocolate-souffles/' rel='bookmark' title='Permanent Link: Chocolate Soufflé'>Chocolate Soufflé</a></li>
<li><a href='http://www.thebasiccookbook.com/2010/12/chocolate-chip-cookies-2/' rel='bookmark' title='Permanent Link: Chocolate Chip Cookies'>Chocolate Chip Cookies</a></li>
<li><a href='http://www.thebasiccookbook.com/2010/02/hot-fudge-sauce/' rel='bookmark' title='Permanent Link: Hot Fudge Sauce'>Hot Fudge Sauce</a></li>
</ol>]]></description>
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		<slash:comments>0</slash:comments>
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