<rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:dc="http://purl.org/dc/elements/1.1/"><channel><title>vineryfoods</title><description>vineryfoods</description><link>https://www.vineryfoods.com.au/blog</link><item><title>Vine-ripened tomatoes and baby spinach salad with barramundi fillet</title><description><![CDATA[Vine-ripened tomatoes and baby spinach salad with barramundi fillet that's ready in 30 minutes. 2 tbs olive oil  80g butter  4 garlic cloves, thinly sliced lengthways  2 long fresh red chillies, finely chopped  1kg peeled green prawns, with tails intact  2 tbs fresh lemon juice  3 tsp grated lemon rind  1/4 cup chopped fresh coriander  Rocket leaves, to serve Crusty bread, sliced, brushed with oil, chargrilled, to serve Finely shred spinach.  Heat a pan over medium heat. Fry speck until crisp,<img src="http://static.parastorage.com/media/f6fee1_0ae175b8cebd4d83a6bf3c552332c28b.jpg_256"/>]]></description><link>https://www.vineryfoods.com.au/single-post/2013/11/18/Vineripened-tomatoes-and-baby-spinach-salad-with-barramundi-fillet</link><guid>https://www.vineryfoods.com.au/single-post/2013/11/18/Vineripened-tomatoes-and-baby-spinach-salad-with-barramundi-fillet</guid><pubDate>Mon, 18 Nov 2013 00:00:00 +0000</pubDate></item><item><title>Panettone french toast with mixed berries</title><description><![CDATA[If you've got leftover panettone, turn it into this delicious dessert or decadent breakfast. 3 eggs 1/3 cup (80ml) thin cream  1/3 cup (80ml) milk  2 tbs caster sugar  1/2 tsp vanilla extract  2 1.5cm-thick rounds of panettone* (cut across horizontally), quartered  250g frozen mixed berries, thawed  2 tbs icing sugar, plus extra to dust  40g unsalted butter Thick cream or yoghurt, to serve In a wide, shallow bowl, beat eggs, cream, milk, sugar and vanilla. Add the panettone, turn to coat and<img src="http://static.parastorage.com/media/f6fee1_6de3fbca91a44feeaf2c793a9db298ba.jpg_256"/>]]></description><link>https://www.vineryfoods.com.au/single-post/2013/10/24/Panettone-french-toast-with-mixed-berries</link><guid>https://www.vineryfoods.com.au/single-post/2013/10/24/Panettone-french-toast-with-mixed-berries</guid><pubDate>Thu, 24 Oct 2013 00:00:00 +0000</pubDate></item><item><title>Pumpkin and goats' cheese ravioli with walnut sauce</title><description><![CDATA[Goat's cheese and pumpkin ravioli is even better in this creamy sauce with a nutty crunch. 1 slice good-quality day-old bread, crusts removed 150ml milk 1 garlic clove, crushed 75g fresh walnuts, lightly roasted, chopped 2 tbs chopped flat-leaf parsley, plus extra to garnish 80ml (1/3 cup) thickened cream 500g fresh pumpkin & goats cheese ravioli* Olive oil, to drizzle Soak bread in the milk for a few minutes. Squeeze dry, discarding the milk. Place the bread, garlic, 50g of walnuts and parsley<img src="http://static.parastorage.com/media/f6fee1_95d5031013a540bf902f7e88ae76c2f3.jpg_256"/>]]></description><link>https://www.vineryfoods.com.au/single-post/2013/09/28/Pumpkin-and-goats-cheese-ravioli-with-walnut-sauce</link><guid>https://www.vineryfoods.com.au/single-post/2013/09/28/Pumpkin-and-goats-cheese-ravioli-with-walnut-sauce</guid><pubDate>Sat, 28 Sep 2013 01:00:00 +0000</pubDate></item><item><title>Chilli garlic prawns</title><description><![CDATA[Prawns pan-fried in chilli and finished with lemon and herbs make a spicy and refreshing meal that's ready in 10 minutes. 2 tbs olive oil 80g butter 4 garlic cloves, thinly sliced lengthways 2 long fresh red chillies, finely chopped 1kg peeled green prawns, with tails intact 2 tbs fresh lemon juice 3 tsp grated lemon rind 1/4 cup chopped fresh coriander Rocket leaves, to serve Crusty bread, sliced, brushed with oil, chargrilled, to serve Heat the oil and butter in a large frying pan over<img src="http://static.parastorage.com/media/f6fee1_764be32d3ba04bfd315c1faaa5a328ce.jpg_256"/>]]></description><link>https://www.vineryfoods.com.au/single-post/2013/09/12/Chilli-garlic-prawns</link><guid>https://www.vineryfoods.com.au/single-post/2013/09/12/Chilli-garlic-prawns</guid><pubDate>Thu, 12 Sep 2013 01:00:00 +0000</pubDate></item></channel></rss>