<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Roger Collis &#187; Cook Book</title>
	<atom:link href="http://www.rogercollis.co.uk/category/words/cook-book/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.rogercollis.co.uk</link>
	<description>Roger has earned world-wide recognition as a business travel guru through his weekly column, &#039;The Frequent Traveler,&#039; in the International Herald Tribune; and as a contributing columnist for the New York Times. He has been described as the dean of business-travel journalists in Europe, who ‘created the template for business-travel columns in newspapers worldwide.’ An actor and broadcaster, Roger provides the many voices offered by Voicesetcetera.com.</description>
	<lastBuildDate>Fri, 30 Jul 2010 00:26:11 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8.6</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Coquilles Saint Jacques</title>
		<link>http://www.rogercollis.co.uk/2010/02/09/coquilles-saint-jacques/</link>
		<comments>http://www.rogercollis.co.uk/2010/02/09/coquilles-saint-jacques/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 11:40:04 +0000</pubDate>
		<dc:creator>Chris Hawes</dc:creator>
				<category><![CDATA[Cook Book]]></category>

		<guid isPermaLink="false">http://www.rogercollis.co.uk/?p=628</guid>
		<description><![CDATA[Fry a few rashers of streaky bacon in a heavy pan until crisp; then lay aside on a strip of absorbent kitchen roll. You should have a nice lining of bacon fat in the pan; add a modicum of olive oil and a small pat of butter and put over a strong heat (I use [...]]]></description>
		<wfw:commentRss>http://www.rogercollis.co.uk/2010/02/09/coquilles-saint-jacques/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cappucino D’avocat</title>
		<link>http://www.rogercollis.co.uk/2010/02/09/cappucino-d%e2%80%99avocat/</link>
		<comments>http://www.rogercollis.co.uk/2010/02/09/cappucino-d%e2%80%99avocat/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 11:39:48 +0000</pubDate>
		<dc:creator>Chris Hawes</dc:creator>
				<category><![CDATA[Cook Book]]></category>

		<guid isPermaLink="false">http://www.rogercollis.co.uk/?p=626</guid>
		<description><![CDATA[From the Beau Rivage Palace, Lausanne. A delicious cold soup.

Avocat (avocado)
Bouillon de volaille (chicken stock)
Crème
Jus de citron
Piment rouge

Roughly cut the avocado to fill about half of mixer
Add bouillon nearly to the top, then crème, jus de citron, and piment.
Mix
If consistency is too thick, add more bouillon.
Chill
]]></description>
		<wfw:commentRss>http://www.rogercollis.co.uk/2010/02/09/cappucino-d%e2%80%99avocat/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gravy</title>
		<link>http://www.rogercollis.co.uk/2010/02/09/gravy/</link>
		<comments>http://www.rogercollis.co.uk/2010/02/09/gravy/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 11:38:42 +0000</pubDate>
		<dc:creator>Chris Hawes</dc:creator>
				<category><![CDATA[Cook Book]]></category>

		<guid isPermaLink="false">http://www.rogercollis.co.uk/?p=624</guid>
		<description><![CDATA[Ah, gravy! Not the tasteless stuff that politicians, bankers, and that sort, notoriously have their feet in; or the bland watery stuff that the English traditionally dish up: ‘Oh, I’ve forgotten to make the gravy! Help yourselves; I’ll be back in a moment.’
Just go and make the gravy! You can’t make gravy from stock cubes, [...]]]></description>
		<wfw:commentRss>http://www.rogercollis.co.uk/2010/02/09/gravy/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Echalotes Sautées Aux Poivrons Rouges</title>
		<link>http://www.rogercollis.co.uk/2010/02/09/echalotes-sautees-aux-poivrons-rouges/</link>
		<comments>http://www.rogercollis.co.uk/2010/02/09/echalotes-sautees-aux-poivrons-rouges/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 11:38:21 +0000</pubDate>
		<dc:creator>Chris Hawes</dc:creator>
				<category><![CDATA[Cook Book]]></category>

		<guid isPermaLink="false">http://www.rogercollis.co.uk/?p=622</guid>
		<description><![CDATA[Makes a marvelous side-dish, or a meal in itself with boiled potatoes, rice or pasta.
Peel half a dozen fresh echalotes (shallots) and roughly chop a red pepper and sauté very very slowly in a heavy frying pan with olive oil (and maybe a small knob of butter). Turn them around from time to time with [...]]]></description>
		<wfw:commentRss>http://www.rogercollis.co.uk/2010/02/09/echalotes-sautees-aux-poivrons-rouges/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fried Mushrooms</title>
		<link>http://www.rogercollis.co.uk/2010/02/09/fried-mushrooms/</link>
		<comments>http://www.rogercollis.co.uk/2010/02/09/fried-mushrooms/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 11:38:00 +0000</pubDate>
		<dc:creator>Chris Hawes</dc:creator>
				<category><![CDATA[Cook Book]]></category>

		<guid isPermaLink="false">http://www.rogercollis.co.uk/?p=620</guid>
		<description><![CDATA[You must use those big flat field mushrooms with the wonderful black undersides. Peel them and sauté slowly in a heavy saucepan with olive oil and a little butter. Turn them from time to time. They are delicious with fried/grilled bacon and steamed spinach. And maybe a nice pork sausage.   
]]></description>
		<wfw:commentRss>http://www.rogercollis.co.uk/2010/02/09/fried-mushrooms/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fillet of Pork Tenderloin</title>
		<link>http://www.rogercollis.co.uk/2010/02/09/fillet-of-pork-tenderloin/</link>
		<comments>http://www.rogercollis.co.uk/2010/02/09/fillet-of-pork-tenderloin/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 11:37:42 +0000</pubDate>
		<dc:creator>Chris Hawes</dc:creator>
				<category><![CDATA[Cook Book]]></category>

		<guid isPermaLink="false">http://www.rogercollis.co.uk/?p=618</guid>
		<description><![CDATA[(Half a fillet will serve one (or two); a whole fillet works for a dinner party for four.) ‘Seal’ the meat in a heavy saucepan with a little olive oil (I often use basil or garlic-flavored oil); remove, cut into thick slices and replace in the pan. Add Dijon mustard and soy sauce, mixing and [...]]]></description>
		<wfw:commentRss>http://www.rogercollis.co.uk/2010/02/09/fillet-of-pork-tenderloin/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rack of Lamb</title>
		<link>http://www.rogercollis.co.uk/2010/02/09/rack-of-lamb/</link>
		<comments>http://www.rogercollis.co.uk/2010/02/09/rack-of-lamb/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 11:37:26 +0000</pubDate>
		<dc:creator>Chris Hawes</dc:creator>
				<category><![CDATA[Cook Book]]></category>

		<guid isPermaLink="false">http://www.rogercollis.co.uk/?p=616</guid>
		<description><![CDATA[Spike a small carre d’agneau (500-600g) with garlic; place in a small baking pan and dress with rosemary, Dijon mustard; olive oil and balsamic vinegar; maybe a knife-tip of spice (raz el hanout). Surround with a few small tomatoes and a little of my home-made gravy stock, which I often refresh by splashing in some [...]]]></description>
		<wfw:commentRss>http://www.rogercollis.co.uk/2010/02/09/rack-of-lamb/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chicken Soup</title>
		<link>http://www.rogercollis.co.uk/2010/02/09/chicken-soup/</link>
		<comments>http://www.rogercollis.co.uk/2010/02/09/chicken-soup/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 11:36:37 +0000</pubDate>
		<dc:creator>Chris Hawes</dc:creator>
				<category><![CDATA[Cook Book]]></category>

		<guid isPermaLink="false">http://www.rogercollis.co.uk/?p=614</guid>
		<description><![CDATA[Everyone has their own take on chicken soup (like spaghetti bolognaise sauce). Not for nothing is it called the ‘Jewish penicillin.’  I roast a chicken at least once a week (knob of butter inside; Dijon mustard between the thighs; covered with olive oil and estragon). Cold chicken is a versatile standby, and chicken fat [...]]]></description>
		<wfw:commentRss>http://www.rogercollis.co.uk/2010/02/09/chicken-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Nora Ephron’s Mashed Potatoes</title>
		<link>http://www.rogercollis.co.uk/2010/02/09/nora-ephron%e2%80%99s-mashed-potatoes/</link>
		<comments>http://www.rogercollis.co.uk/2010/02/09/nora-ephron%e2%80%99s-mashed-potatoes/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 11:36:17 +0000</pubDate>
		<dc:creator>Chris Hawes</dc:creator>
				<category><![CDATA[Cook Book]]></category>

		<guid isPermaLink="false">http://www.rogercollis.co.uk/?p=612</guid>
		<description><![CDATA[‘Nothing like mashed potatoes when you’re feeling blue. Nothing like getting into bed with a bowl of hot mashed potatoes already loaded with butter, and methodically adding a thin cold slice of butter to every forkful.’
‘For mashed potatoes: Put one large (or 2 small) potatoes in a large pot of salted water and bring to [...]]]></description>
		<wfw:commentRss>http://www.rogercollis.co.uk/2010/02/09/nora-ephron%e2%80%99s-mashed-potatoes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Perfect Four-Minute Eggs</title>
		<link>http://www.rogercollis.co.uk/2010/02/09/perfect-four-minute-eggs/</link>
		<comments>http://www.rogercollis.co.uk/2010/02/09/perfect-four-minute-eggs/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 11:35:55 +0000</pubDate>
		<dc:creator>Chris Hawes</dc:creator>
				<category><![CDATA[Cook Book]]></category>

		<guid isPermaLink="false">http://www.rogercollis.co.uk/?p=610</guid>
		<description><![CDATA[Put the eggs into cold water and bring to the boil. Turn off the heat immediately and cover the saucepan. In 3 minutes, you will have perfect four-minute eggs. (Nora Ephron)	
]]></description>
		<wfw:commentRss>http://www.rogercollis.co.uk/2010/02/09/perfect-four-minute-eggs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
