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		<title>Moules Marinière</title>
		<link>http://www.best-entertainment.co.uk/2010/10/moules-mariniere/</link>
		<comments>http://www.best-entertainment.co.uk/2010/10/moules-mariniere/#comments</comments>
		<pubDate>Wed, 06 Oct 2010 06:38:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Mediterranean]]></category>
		<category><![CDATA[Starters]]></category>
		<category><![CDATA[mussels]]></category>
		<category><![CDATA[shallots]]></category>

		<guid isPermaLink="false">http://www.best-entertainment.co.uk/?p=167</guid>
		<description><![CDATA[A really simple yet delicious recipe Ingredients 2lbs (1kg) Mussels 4oz (115g) unsalted butter 1 clove Garlic finely chopped 2 shallots finely diced 200ml dry white wine 1 bay leaf chopped parsley In a large pan melt the butter over a medium/high heat.  Added the shallots, a fry for a minute then add the garlic and bay leaf.  After about 30 seconds add the wine.  Once this is bubbling and producing plenty of steam add the mussels and put the [...]]]></description>
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		<title>Nana&#8217;s Watercress Soup</title>
		<link>http://www.best-entertainment.co.uk/2010/09/nanas-watercress-soup/</link>
		<comments>http://www.best-entertainment.co.uk/2010/09/nanas-watercress-soup/#comments</comments>
		<pubDate>Tue, 14 Sep 2010 10:19:44 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Starters]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[watercress]]></category>

		<guid isPermaLink="false">http://www.best-entertainment.co.uk/?p=161</guid>
		<description><![CDATA[Watercress &#8211; 2 bunches de-stalked Leeks &#8211; 3 large 2 Medium potatoes 2oz butter or margarine 1.5 pints light chicken stock or vegetable stock if catering for veggies 1/4 pint double cream salt &#38; pepper In a heavy based saucepan fry the potato and leeks gently in the butter/margarine for a few minutes. Add a splash of stock and the watercress, cover and leave on a low heat for 20 minutes, stirring occassionally. Add the rest of the stock and [...]]]></description>
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		<title>Welcome</title>
		<link>http://www.best-entertainment.co.uk/2010/09/welcome/</link>
		<comments>http://www.best-entertainment.co.uk/2010/09/welcome/#comments</comments>
		<pubDate>Mon, 06 Sep 2010 16:18:46 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Entertaining]]></category>

		<guid isPermaLink="false">http://www.best-entertainment.co.uk/?p=156</guid>
		<description><![CDATA[Eating In is the new Going Out &#8211; as the credit crunch has hit us all more of us are turning to entertaining at home rather than spending fortunes in restaurants, bars and clubs.  And what is nicer really than having a group of your closest friends relaxed with good food and drinks in the comfort of your own home? That is really what this site is all about.  Having a lovely time with friends or family or even complete [...]]]></description>
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		<title>Coleslaw</title>
		<link>http://www.best-entertainment.co.uk/2010/06/coleslaw/</link>
		<comments>http://www.best-entertainment.co.uk/2010/06/coleslaw/#comments</comments>
		<pubDate>Wed, 30 Jun 2010 12:18:27 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Sides]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[coleslaw]]></category>

		<guid isPermaLink="false">http://www.best-entertainment.co.uk/?p=150</guid>
		<description><![CDATA[Ingredients: small  white cabbage 2 large carrots ½ red onion 4 tablespoons good mayonnaise 1 teaspoon wholegrain mustard 1 teaspoon lemon juice salt and pepper to season Shred the cabbage with a sharp knife into thin strips that are a comfortable size to eat.  Grate the carrot on the coarsest side of the grater. Slice the onion as finely as you can. Toss the vegetables with the mayonnaise, mustard and lemon juice, taste for seasoning and add however much salt and pepper [...]]]></description>
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		<title>Crème Brûlée</title>
		<link>http://www.best-entertainment.co.uk/2010/06/creme-brulee/</link>
		<comments>http://www.best-entertainment.co.uk/2010/06/creme-brulee/#comments</comments>
		<pubDate>Wed, 30 Jun 2010 10:09:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Dinner Party]]></category>
		<category><![CDATA[Crème Brûlée]]></category>

		<guid isPermaLink="false">http://www.best-entertainment.co.uk/?p=147</guid>
		<description><![CDATA[Ingredients 500ml/18fl oz double cream 1 vanilla pod 100g/4oz caster sugar, plus extra for the topping 6 egg yolks Pre-heat the oven to 150C/300F/Gas 2. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream.  Chop the empty pod into small pieces, and add them to the cream.  Bring to boiling point, then lower the heat and simmer gently for five minutes. Beat the sugar and egg yolks together in a large heat-proof bowl until pale and [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Tortilla Español / Spanish Omelette</title>
		<link>http://www.best-entertainment.co.uk/2010/06/tortilla-espanol-spanish-omelette/</link>
		<comments>http://www.best-entertainment.co.uk/2010/06/tortilla-espanol-spanish-omelette/#comments</comments>
		<pubDate>Wed, 30 Jun 2010 09:51:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Mediterranean]]></category>
		<category><![CDATA[Nibbles]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[tapas]]></category>
		<category><![CDATA[Tortilla Español]]></category>

		<guid isPermaLink="false">http://www.best-entertainment.co.uk/?p=145</guid>
		<description><![CDATA[Ingredients: Olive oil 1 large onion, chopped 1 clove garlic, crushed 2 medium-sized potatoes, peeled and diced 6 eggs, beaten Heat oil in a pan over a medium low heat.  Add the diced potatoes, onion and garlic. Lightly season with salt and pepper. Gently fry until golden-brown and potatoes softened. Add the beaten eggs, stir and then cook on a low heat until it is firm to 3/4 height, about 10-12 minutes. Put a plate on top of the pan [...]]]></description>
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		<title>Roasted Pepper Salad</title>
		<link>http://www.best-entertainment.co.uk/2010/06/roasted-pepper-salad/</link>
		<comments>http://www.best-entertainment.co.uk/2010/06/roasted-pepper-salad/#comments</comments>
		<pubDate>Fri, 25 Jun 2010 10:36:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Mediterranean]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[Starters]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[extra virgin olive oil]]></category>
		<category><![CDATA[peppers]]></category>

		<guid isPermaLink="false">http://www.best-entertainment.co.uk/?p=135</guid>
		<description><![CDATA[Ingredients 2 red peppers 2 yellow/orange peppers 2 green peppers 2 tbsp extra virgin olive oil 2 tsp balsamic vinegar small clove of garlic salt &#38; pepper Preheat the oven to 200ºC (400ºF, gas mark 6). Brush the peppers with a little of the olive oil and arrange them in a shallow roasting tin. Roast for about 35 minutes or until the pepper skins are evenly darkened, turning them 3 or 4 times. Place the peppers in a polythene bag and leave [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Chocolate Mousse</title>
		<link>http://www.best-entertainment.co.uk/2010/05/chocolate-mousse/</link>
		<comments>http://www.best-entertainment.co.uk/2010/05/chocolate-mousse/#comments</comments>
		<pubDate>Mon, 31 May 2010 09:04:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Dinner Party]]></category>
		<category><![CDATA[amaretto]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[Chocolate mousse]]></category>
		<category><![CDATA[cointreau]]></category>
		<category><![CDATA[tia maria]]></category>

		<guid isPermaLink="false">http://www.best-entertainment.co.uk/?p=123</guid>
		<description><![CDATA[Ingredients 30g/1¼oz unsalted butter, chopped 100g/3½oz dark chocolate, broken into pieces 3 free-range eggs, separated 25g/1oz caster sugar 1 shot Tia Maria /Cointreau/Amaretto Bring a little water to the boil in a pan, then reduce the heat until the water is simmering and then suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the butter and dark chocolate and stir until melted, smooth and well combined. Remove from the heat and set aside [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Chilled Beetroot Consommé</title>
		<link>http://www.best-entertainment.co.uk/2010/05/chilled-beetroot-consomme/</link>
		<comments>http://www.best-entertainment.co.uk/2010/05/chilled-beetroot-consomme/#comments</comments>
		<pubDate>Mon, 17 May 2010 12:26:24 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Dinner Party]]></category>
		<category><![CDATA[Starters]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[beetroot]]></category>
		<category><![CDATA[Consommé]]></category>
		<category><![CDATA[cucumber]]></category>

		<guid isPermaLink="false">http://www.best-entertainment.co.uk/?p=117</guid>
		<description><![CDATA[Ingredients: 700 g (1 &#38; 1/2 lb) raw beetroot peeled and chopped 10 large spring onions, chopped A sprig of thyme 1 clove of garlic, crushed A few parsley stalks A bay leaf A 2 inch strip orange zest 2 &#38; 1/2 pints of water 1 cucumber 1 tablespoon red wine vinegar 1 tablespoon lemon juice Salt and freshly milled black pepper To garnish: 5 fl oz natural or low fat yoghurt 2 tablespoons snipped chives Put the prepared beetroot [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Mojito</title>
		<link>http://www.best-entertainment.co.uk/2010/05/mojito/</link>
		<comments>http://www.best-entertainment.co.uk/2010/05/mojito/#comments</comments>
		<pubDate>Fri, 14 May 2010 10:53:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cocktail]]></category>
		<category><![CDATA[Cocktail Party]]></category>
		<category><![CDATA[Drinks]]></category>
		<category><![CDATA[Long Drinks]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[mojito]]></category>
		<category><![CDATA[white rum]]></category>

		<guid isPermaLink="false">http://www.best-entertainment.co.uk/?p=67</guid>
		<description><![CDATA[Ingredients Three fresh mint sprigs &#8211; the best sprigs are slightly &#8216;woody&#8217; from old established plants rather that from the young plants where they are &#8216;greener&#8217; Two tablespoons of sugar &#8211; white cane sugar, or better yet some sugar cane 1 part lime juice 2 parts white silver dry rum Chilled soda &#8211; it should be really cold, just above freezing point Ice cubes Method Place two of the sprigs of mint into a tall glass using a spoon and [...]]]></description>
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