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      <title><![CDATA[Recipes - grannypants.webnode.page]]></title>
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      <pubDate>Thu, 07 Jun 2012 10:48:00 +0200</pubDate>
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      <category><![CDATA[Recipes]]></category>
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         <title><![CDATA[Sticky Pineapple Cake]]></title>
         <link>https://grannypants.webnode.page/news/sticky-pineapple-cake/</link>
         <description><![CDATA[
	

	

	

	Begin with the sticky mix for the tin. Mix the brown sugar and butter until creamy.

	

	Spread this mix all around the base and up the sides of your cake tin. (As this isn’t quite a traditional upside-down pineapple cake, I find it best to use a cake tin that has a base which separates from the sides.) Make sure you cover it as completely as you can.

	

	Now tip in your pineapple chunks. Try to cover the base of your cake tin.

	

	Now for making the cake itself; mix the eggs,...]]></description>
         <pubDate>Thu, 07 Jun 2012 10:48:00 +0200</pubDate>
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         <title><![CDATA[Tarte Au Citron]]></title>
         <link>https://grannypants.webnode.page/news/tarte-au-citron/</link>
         <description><![CDATA[
	

	

	

	Begin with making your sweet pasty. Mix the flour and icing sugar together - a really straight forward part.

	

	Next you will need to rub in your butter. To make this easier, I find cutting the butter into cubes helps it break apart in the mix.

	

	Rub in all of the butter until the mix is crumbly in your hands.

	

	Remove the yolks of your eggs as you will not want to use the egg whites here.

	

	Add the yolks to your mix and mix everything together, preferrably with an...]]></description>
         <pubDate>Mon, 02 Apr 2012 21:35:00 +0200</pubDate>
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         <title><![CDATA[Plum Sauce]]></title>
         <link>https://grannypants.webnode.page/news/plum-sauce/</link>
         <description><![CDATA[
	

	

	&nbsp;

	

	Chop the challot and fry it in a little olive oil. 

	

	Add the sugar to the mix and stir thoroughly until it has soaked up all of the oil and become crumbly. You don't want the sugar to actually dissolve at this point; just let it form a nice crumble.

	

	Slice up the plums; ensure you remove all of the stones and keep only the flesh. It's not required to peel them.

	

	Add the plums to the pan and cook in with the mix until the pieces soften and the sugar is dissolving...]]></description>
         <pubDate>Sun, 11 Mar 2012 21:08:00 +0200</pubDate>
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         <title><![CDATA[Hearty Chicken Pie]]></title>
         <link>https://grannypants.webnode.page/news/hearty-chicken-pie1/</link>
         <description><![CDATA[
	

	

	

	NOTE: This recipe is intended for filling only - your savoury pastry should already be made and pre-rolled.

	Put a casserole dish on the hob over a low heat; I know this seems a little weird at first but trust me its the best way! Add olive oil to the dish.

	

	Cut up your chicken into chunks; simply cut them to sizes of your own liking, there's no 'rule' here. Personally I always cut chicken/turkey with scissors as I find it so much easier and quicker than using a knife. Give it a...]]></description>
         <pubDate>Thu, 08 Mar 2012 18:04:00 +0200</pubDate>
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