<?xml version="1.0" encoding="utf-8"?><rss version="2.0"><channel><title>Coastline Villas - Recipe Corner</title><link>http://www.coastline.co.uk</link><description>Latest content from coastline.</description><language>en-gb</language><item><title>Favourite Dishes</title><link>http://www.coastline.co.uk/redirect.aspx?module=0&amp;id=0:53998&amp;tid=rss</link><guid>http://www.coastline.co.uk/redirect.aspx?module=0&amp;id=0:53998&amp;tid=rss</guid><pubDate>Fri, 07 Aug 2009 14:05:15 GMT</pubDate></item><item><title>Favourite Dishes from the Med</title><link>http://www.coastline.co.uk/redirect.aspx?module=3&amp;doc=0:42285&amp;tid=rss</link><guid>http://www.coastline.co.uk/redirect.aspx?module=3&amp;doc=0:42285&amp;tid=rss</guid><pubDate>Fri, 07 Aug 2009 14:21:21 GMT</pubDate><description>
		
				
						
								
										Gazpacho soup with long tail shrimp 
								
						
				
		
		
				
						
								 
						
				
		
		
				
						
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						1 red pepper  peeled seeds removed and roughly chopped 
				
		
		
				
						
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						5 large ripe tomatoes 
				
		
		
				
						
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						1 cucumber peeled with seeds removed (slice length ways then remove the seeds with a tea spoon)
				
		
		
				
						
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						2 cloves of garlic peeled and crushed
				
		
		
				
						
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						1 large white onion peeled and chopped 
				
		
		
				
						
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												Tabasco
										
								
								dash or more if you like hot food
						
				
		
		
				
						
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						Salt and pepper 
				
		
		
				
						
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						3 shrimp peeled and cooked per serving 
				
		
		
				
						
								 
						
				
		
		
				
						
								 
						
				
		
		
				
						
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						Place a cross on the bottom of each tomato drop them into a pan of hot water for 20 seconds then remove and place in a bowl of cold water allow to cool.
				
		
		
				
						
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						Once cooled remove the skin cut in half and scrape out the seeds.  In a jug place the tomatoes and the rest of the ingredients apart from the prawns and blend until smooth place a few ice cubes in the bowl or jug...</description></item><item><title>Recipes</title><link>http://www.coastline.co.uk/redirect.aspx?module=3&amp;doc=0:40369&amp;tid=rss</link><guid>http://www.coastline.co.uk/redirect.aspx?module=3&amp;doc=0:40369&amp;tid=rss</guid><pubDate>Thu, 18 Dec 2008 16:09:11 GMT</pubDate><description>
		
				Children's Recipes
		
		
				
						Bacon, sweet corn and potato cakes with a simple salad
				
				Ingredients 
		
		4 strips of bacon
		100g sweet corn 
		3 large potatoes peeled 
		5g parsley finely chopped 
		Salt and pepper 
		Method
		1. Boil the potatoes so that they soft and you can mash them.
		2. Cut the bacon up into like pieces then grill or pan fry them until they are cooked then allow to cool.
		3. Mash the potatoes and add all of the ingredient mix well then make balls in your hands with the mix then roll them in a little plain flour, so that the potato cake has a light coating. Place the cakes on a lightly greased baking tray with some vegetable oil.
		4. Place in the oven at 180c for 15 to 20 minutes after 10 minutes turn them over
		5. Serve with a nice simple salad of tomato lettuce and cucumber. 
		
				
						Prawn cocktail  
				
				Ingredients 
		
		2 tbsp of mayonnaise 
		1 tbsp of...</description></item></channel></rss>