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		<title>BOMBÓN DE BONIATO Y ATÚN CON ENSALADA DE ESCAROLA Y VINAGRETA DE KIKOS.</title>
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		<dc:creator><![CDATA[Recetas Bonappetit]]></dc:creator>
		<pubDate>Wed, 10 Jul 2019 13:43:30 +0000</pubDate>
				<category><![CDATA[Pintxos,tapas y aperitivos de cocina originales]]></category>
		<category><![CDATA[coo]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[gastronomy]]></category>
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		<category><![CDATA[jummyk]]></category>
		<category><![CDATA[love]]></category>
		<category><![CDATA[recetasbonappetit]]></category>
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					<description><![CDATA[Ingredientes (para 14 bombones): 1 boniato 2 latas de atún al natural (160 gr.) 1 cucharada sopera de salsa Teriyaki perejil picado aceite de oliva sal y pimienta     Para rebozar los bombones: 3 claras de huevo 70 gr. de palomitas     Para la ensalada: escarola un puñado de kikos (maíces fritos) aceite [&#8230;]]]></description>
		
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		<title>MILHOJAS DE CALABACÍN, BERENJENA Y LÁMINAS DE BACALAO.</title>
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		<dc:creator><![CDATA[Recetas Bonappetit]]></dc:creator>
		<pubDate>Wed, 15 May 2019 06:42:17 +0000</pubDate>
				<category><![CDATA[Primer Plato]]></category>
		<category><![CDATA[Recetario de cocina original y casero]]></category>
		<category><![CDATA[Recetas con Verdura]]></category>
		<category><![CDATA[calabacín]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[gastronomy]]></category>
		<category><![CDATA[milhojas]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[verdura]]></category>
		<category><![CDATA[vsc]]></category>
		<category><![CDATA[yummy]]></category>
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					<description><![CDATA[Ingredientes (para 4 personas): 2 calabacines medianos 1 o 2 berenjenas 3 cebollas rojas 6 espárragos trigueros gordos 400 gr. de bacalao desalado 3 dientes de ajo aceite de oliva virgen extra vinagre de Jerez sal y pimienta negra Elaboración: Precalentamos el horno a 180ºC. Para el relleno del milhojas, pelamos las cebollas, las salpimentamos, [&#8230;]]]></description>
		
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