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<channel>
	<title>Munch Upon A Time!</title>
	<atom:link href="http://ghassandeeb.com/feed/" rel="self" type="application/rss+xml" />
	<link>http://ghassandeeb.com</link>
	<description>...and we  ate happily ever after.</description>
	<lastBuildDate>Sun, 07 Mar 2010 14:44:40 +0000</lastBuildDate>
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			<item>
		<title>Red pepper &amp; Aubergine Lasagne</title>
		<link>http://ghassandeeb.com/greek/red-pepper-aubergine-lasagne/</link>
		<comments>http://ghassandeeb.com/greek/red-pepper-aubergine-lasagne/#comments</comments>
		<pubDate>Sun, 07 Mar 2010 14:31:01 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[Greek]]></category>
		<category><![CDATA[aubergine]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[black]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[cheddar]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cloves]]></category>
		<category><![CDATA[emmental]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[gouda]]></category>
		<category><![CDATA[lasagne]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[nutmegtomatoes]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[olive]]></category>
		<category><![CDATA[oven]]></category>
		<category><![CDATA[parmesan]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[red]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=177</guid>
		<description><![CDATA[
Guest Recipe (Liz Zachopoulos)

Ingredients

1 recipe tomato sauce
 1 recipe cheese sauce
 4 large red peppers
 3 medium or aubergines
 500 grams Lasagne sheets 
 50g parmesan freshly grated.
Tomato sauce

2 cans of chopped tomatoes
30ml Olive oil
3 tbsp chopped fresh basil
2 garlic cloves peeled and crushed
Pinch of sugar
Cheese sauce

1 liter of milk
1 heaped tablespoon of flour
50g of [...]]]></description>
		<wfw:commentRss>http://ghassandeeb.com/greek/red-pepper-aubergine-lasagne/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Carrots Ginger Soup</title>
		<link>http://ghassandeeb.com/soup/carrots-ginger-soup/</link>
		<comments>http://ghassandeeb.com/soup/carrots-ginger-soup/#comments</comments>
		<pubDate>Fri, 26 Feb 2010 17:18:23 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[soup]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[olive]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[zest]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=171</guid>
		<description><![CDATA[

Ingredients

500 grams carrots (mincely chopped)
100 grams onions (mincely chopped)
2 tsp fresh ginger (grated)
6 cups stock
2 tbsp butter
2 tbsp olive oil
1/4 cup lime juice
saltand black pepper to taste




Instructions

In a soup pot, on medium low, add butter, oil, onions, carrots and salt. 
Saute until vegetables are soft.
Add ginger and cook for a minute or two more. the [...]]]></description>
		<wfw:commentRss>http://ghassandeeb.com/soup/carrots-ginger-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Peet&#8217;s Surf n Turf</title>
		<link>http://ghassandeeb.com/caribbean/peets-surf-n-turf/</link>
		<comments>http://ghassandeeb.com/caribbean/peets-surf-n-turf/#comments</comments>
		<pubDate>Sun, 21 Feb 2010 17:01:15 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[Caribbean]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=174</guid>
		<description><![CDATA[

Ingredients

2/3 cup butter
1/2 cup olive oil
4 cloves garlic (thinly sliced)
1 tsp salt
1 tsp cayenne pepper
1/2 tsp black pepper
1 kg entrecote
1 kg shrimps



Instructions

Blend all the mixture except for the meat and shrimps till you get a puree.
Spread the mixture over the meat and shrimps. 
Pre-heat the oven to 250 C.
Grill steaks until cooked to desired doneness [...]]]></description>
		<wfw:commentRss>http://ghassandeeb.com/caribbean/peets-surf-n-turf/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Express Shawarma</title>
		<link>http://ghassandeeb.com/lebanese/express-shawarma/</link>
		<comments>http://ghassandeeb.com/lebanese/express-shawarma/#comments</comments>
		<pubDate>Sun, 21 Feb 2010 08:00:40 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[Feast]]></category>
		<category><![CDATA[Lebanese]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[blac]]></category>
		<category><![CDATA[browned]]></category>
		<category><![CDATA[cardamom]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[extra]]></category>
		<category><![CDATA[juicy]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[marinate]]></category>
		<category><![CDATA[mastik]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[olive]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[red]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[shawarma]]></category>
		<category><![CDATA[steam]]></category>
		<category><![CDATA[tomatoes]]></category>
		<category><![CDATA[vinegar]]></category>
		<category><![CDATA[virgin]]></category>
		<category><![CDATA[vmeat]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=168</guid>
		<description><![CDATA[
Authentic taste from Lebanon

Ingredients

2 kg lamb or beef meat (thinly sliced)
1/4 cup extra virgin olive oil
1/4 cup vinegar
1/2 tsp black pepper
1/2 tsp red pepper
1 tsp Mastic
1/2 tsp Cardamom
1 tsp salt
5 medium sized tomatoes




Instructions

In a Bowl, mix all the peppers and salt together, add to the meat and the vinegar and olive oil and marinate before [...]]]></description>
		<wfw:commentRss>http://ghassandeeb.com/lebanese/express-shawarma/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Amaretti</title>
		<link>http://ghassandeeb.com/dessert/amaretti/</link>
		<comments>http://ghassandeeb.com/dessert/amaretti/#comments</comments>
		<pubDate>Thu, 18 Feb 2010 16:30:59 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[Candy]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[almond]]></category>
		<category><![CDATA[amaretti]]></category>
		<category><![CDATA[amaretto]]></category>
		<category><![CDATA[blanched]]></category>
		<category><![CDATA[brown]]></category>
		<category><![CDATA[cane]]></category>
		<category><![CDATA[cornstarch]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[extract]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[oven]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sprinkle]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[whites]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=162</guid>
		<description><![CDATA[
Recipe: little tastes of Venice!

Ingredients

1¼ cups almonds (blanched)
2 egg whites
1½ tsp cornstarch
½ cup confectioners&#8217; sugar
1½ tsp salt
1/3 cup sugar
½ tsp almond extract
1 tbsp amaretto
½ cup brown sugar



Instructions
1. Preheat oven to 190 C degrees. Using a food processor, pulse the almonds, cornstarch and confectioners&#8217; sugar until the almonds are very finely chopped.
2. Place the egg whites [...]]]></description>
		<wfw:commentRss>http://ghassandeeb.com/dessert/amaretti/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Giveaway: 2 Moleskine Passions Journals (Ends 21/03/2010)</title>
		<link>http://ghassandeeb.com/giveaway/2-giveaway-moleskine-passions-journals-ends-30032010/</link>
		<comments>http://ghassandeeb.com/giveaway/2-giveaway-moleskine-passions-journals-ends-30032010/#comments</comments>
		<pubDate>Tue, 16 Feb 2010 18:07:06 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[Giveaway]]></category>
		<category><![CDATA[comment]]></category>
		<category><![CDATA[moleskine]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[winner]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=158</guid>
		<description><![CDATA[Munch Upon a Time is throwing a giveaway this coming March 2010 to welcome the spring season.
All what you have to do is to comment and send your recipes through Munch Upon a Time comment box. 
There will be 2 winners for &#8220;best recipe&#8221; and &#8220;best comment&#8221;. The winners will be chosen by Ghassan (see [...]]]></description>
		<wfw:commentRss>http://ghassandeeb.com/giveaway/2-giveaway-moleskine-passions-journals-ends-30032010/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Grinchy Delight Steak Sauce</title>
		<link>http://ghassandeeb.com/sauce/grinchy-delight-steak-sauce/</link>
		<comments>http://ghassandeeb.com/sauce/grinchy-delight-steak-sauce/#comments</comments>
		<pubDate>Sun, 14 Feb 2010 21:47:34 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[sauce]]></category>
		<category><![CDATA[anchovy]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[broth]]></category>
		<category><![CDATA[brown]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[chervil]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[glaze]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[liver]]></category>
		<category><![CDATA[pan]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[puree]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[simmer]]></category>
		<category><![CDATA[skillet]]></category>
		<category><![CDATA[stock]]></category>
		<category><![CDATA[thyme]]></category>
		<category><![CDATA[white]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=155</guid>
		<description><![CDATA[
Recipe: Green and Tasty!

Ingredients

1/4 cup dry white wine
2 tbsp shallots (minced)
1 anchovy fillets (finely chopped)
50 grams chicken liver
1/4 cup broth (chicken or beef)
3 tbsp butter (unsalted)
1 tbsp fresh parsley (finely chopped)
1 tablespoon fresh chervil (finely chopped)
1 tablespoon fresh thyme (finely chopped)




Instructions

In a pan or skillet, brown the chicken livers until well cooked and then puree [...]]]></description>
		<wfw:commentRss>http://ghassandeeb.com/sauce/grinchy-delight-steak-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roasted Gigot</title>
		<link>http://ghassandeeb.com/feast/roasted-gigot/</link>
		<comments>http://ghassandeeb.com/feast/roasted-gigot/#comments</comments>
		<pubDate>Fri, 12 Feb 2010 17:28:43 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[Feast]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[clove]]></category>
		<category><![CDATA[fruits]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[gigot]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[leg]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[red]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=153</guid>
		<description><![CDATA[
You don&#8217;t want to miss that! 

Ingredients

~5 kg Gigot (bone removed)
6 garlic cloves 
1 medium sized onion
500 grams carrots
1 kg potatoes (preferably small bites)
4 tbsp mustard
2 leaves fresh rosemary 
1/4 cup extra-virgin olive oil 
2 tbsp salt 
2 tbsp freshly-ground black pepper



Instructions

Marinate and smear your &#8220;baby&#8221; Gigot (leg of Lamb) in a mixture of mustard, [...]]]></description>
		<wfw:commentRss>http://ghassandeeb.com/feast/roasted-gigot/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pizza con Prosciutto e Fichi</title>
		<link>http://ghassandeeb.com/italian/pizza-con-prosciutto-e-fichi/</link>
		<comments>http://ghassandeeb.com/italian/pizza-con-prosciutto-e-fichi/#comments</comments>
		<pubDate>Fri, 29 Jan 2010 13:15:40 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[italian]]></category>
		<category><![CDATA[black]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[extra]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[figs]]></category>
		<category><![CDATA[fresh]]></category>
		<category><![CDATA[ham]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[olive]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[roll]]></category>
		<category><![CDATA[rose]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[seeds]]></category>
		<category><![CDATA[virgin]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=147</guid>
		<description><![CDATA[
Pizza with ham and figs

Ingredients

500 grams of pizza dough
250 grams ham often cut into strips
250 grams fresh mozzarella cheese
2 tablespoons fennel seeds
extra virgin olive oil
14 fresh figs
salt and fresh black pepper.




Instructions

Roll out the dough into a thin sheet with a rolling pin or your hands.
Put the dough in an oiled baking sheet, brush with oil [...]]]></description>
		<wfw:commentRss>http://ghassandeeb.com/italian/pizza-con-prosciutto-e-fichi/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Chestnut Soup</title>
		<link>http://ghassandeeb.com/soup/chestnut-soup/</link>
		<comments>http://ghassandeeb.com/soup/chestnut-soup/#comments</comments>
		<pubDate>Thu, 28 Jan 2010 10:26:18 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[soup]]></category>
		<category><![CDATA[balck]]></category>
		<category><![CDATA[broth]]></category>
		<category><![CDATA[chestnut]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[extra]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[olive]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[thyme]]></category>
		<category><![CDATA[virgin]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=145</guid>
		<description><![CDATA[
Recipe: Chestnut Soup

Ingredients

500mg chestnuts (pre-roasted and peeled)
4 cups broth
2 cups milk
1 cup cream (full fat)
1 medium onion (minced)
2 tbsp extra-virgin olive oil
2 tsp salt
Freshly ground black pepper and thyme




Instructions

Sauté the onions and thyme with a pinch of salt in the olive oil in a heavy bottom sauté pan until the onions are golden. (make to [...]]]></description>
		<wfw:commentRss>http://ghassandeeb.com/soup/chestnut-soup/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
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