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	<title>Chef  Nuria Rodríguez Parra</title>
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		<title>Chef  Nuria Rodríguez Parra</title>
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		<title>Merengue de judías verdes con boletus edulis y tofú</title>
		<link>http://chefnuriarodriguez.com/2011/09/20/merengue-de-judias-verdes-con-boletus-edulis-y-tofuentrantesetastofu-mil-formasjudias-verdes-merenguealta-cocinacocina-creativa/</link>
		<comments>http://chefnuriarodriguez.com/2011/09/20/merengue-de-judias-verdes-con-boletus-edulis-y-tofuentrantesetastofu-mil-formasjudias-verdes-merenguealta-cocinacocina-creativa/#comments</comments>
		<pubDate>Tue, 20 Sep 2011 09:30:18 +0000</pubDate>
		<dc:creator>Nuria Rodpa</dc:creator>
				<category><![CDATA[Entrantes / Starters]]></category>
		<category><![CDATA[alta cocina]]></category>
		<category><![CDATA[boletus]]></category>
		<category><![CDATA[cocina creativa]]></category>
		<category><![CDATA[cocina fácil y creativa]]></category>
		<category><![CDATA[judias verdes]]></category>
		<category><![CDATA[Merengue de judías]]></category>
		<category><![CDATA[tipos de merengues]]></category>
		<category><![CDATA[tofú]]></category>

		<guid isPermaLink="false">http://rodpa.wordpress.com/?p=405</guid>
		<description><![CDATA[Nombre del plato: Merengue de judías verdes con boletus edulis y tofú Número de comensales: 4 personas Ingredientes: ■  200g de judías verdes ■  100g de boletus edulis desidratados ■  50g de tofú&#8230; <a class="read-more" href="http://chefnuriarodriguez.com/2011/09/20/merengue-de-judias-verdes-con-boletus-edulis-y-tofuentrantesetastofu-mil-formasjudias-verdes-merenguealta-cocinacocina-creativa/">Read More <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=chefnuriarodriguez.com&#038;blog=14519933&#038;post=405&#038;subd=rodpa&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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			<media:title type="html">Merengue de judías verdes con boletus edulis y tofú</media:title>
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		<title>Gelatina de cacao especiada</title>
		<link>http://chefnuriarodriguez.com/2011/09/12/alta-cocinapostre-facilcacaochocolate/</link>
		<comments>http://chefnuriarodriguez.com/2011/09/12/alta-cocinapostre-facilcacaochocolate/#comments</comments>
		<pubDate>Mon, 12 Sep 2011 17:35:48 +0000</pubDate>
		<dc:creator>Nuria Rodpa</dc:creator>
				<category><![CDATA[Postres / Desserts]]></category>
		<category><![CDATA[brandy]]></category>
		<category><![CDATA[Cacao]]></category>
		<category><![CDATA[chocolate especiado]]></category>
		<category><![CDATA[gelatina vegetal]]></category>
		<category><![CDATA[nata]]></category>
		<category><![CDATA[philiasis]]></category>
		<category><![CDATA[postre]]></category>
		<category><![CDATA[postre de alta cocina]]></category>
		<category><![CDATA[postre fácil]]></category>
		<category><![CDATA[vainilla]]></category>

		<guid isPermaLink="false">http://rodpa.wordpress.com/?p=397</guid>
		<description><![CDATA[Nombre del plato: Gelatina de cacao especiada Número de comensales: 4 personas Ingredientes: ■  420g de nata líquida ■  80g de azúcar ■  300g de cacao amargo en polvo ■  25g de gelatina&#8230; <a class="read-more" href="http://chefnuriarodriguez.com/2011/09/12/alta-cocinapostre-facilcacaochocolate/">Read More <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=chefnuriarodriguez.com&#038;blog=14519933&#038;post=397&#038;subd=rodpa&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>3</slash:comments>
	
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		<title>Gazpacho de fresas con jamón ibérico</title>
		<link>http://chefnuriarodriguez.com/2011/09/07/gazpacho-gazpacho-de-fresasjamon-ibericohuevo-de-codornizyogurt-griegoalta-cocinafresas/</link>
		<comments>http://chefnuriarodriguez.com/2011/09/07/gazpacho-gazpacho-de-fresasjamon-ibericohuevo-de-codornizyogurt-griegoalta-cocinafresas/#comments</comments>
		<pubDate>Wed, 07 Sep 2011 09:08:36 +0000</pubDate>
		<dc:creator>Nuria Rodpa</dc:creator>
				<category><![CDATA[Entrantes / Starters]]></category>
		<category><![CDATA[alta cocina]]></category>
		<category><![CDATA[fresas]]></category>
		<category><![CDATA[Gazpacho]]></category>
		<category><![CDATA[gazpacho de fresas]]></category>
		<category><![CDATA[gazpacho original]]></category>
		<category><![CDATA[huevos de codorniz]]></category>
		<category><![CDATA[yogurt griego]]></category>

		<guid isPermaLink="false">http://rodpa.wordpress.com/?p=329</guid>
		<description><![CDATA[&#160; Nombre del plato: Gazpacho de fresas con jamón ibérico Número de comensales: 2 personas   Ingredientes: ■ 300g de tomates pera ■ 20g de fresas ■ 25g de jamón ibérico ■ Medio&#8230; <a class="read-more" href="http://chefnuriarodriguez.com/2011/09/07/gazpacho-gazpacho-de-fresasjamon-ibericohuevo-de-codornizyogurt-griegoalta-cocinafresas/">Read More <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=chefnuriarodriguez.com&#038;blog=14519933&#038;post=329&#038;subd=rodpa&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>3</slash:comments>
	
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		<title>Bavaroise de regaliz y chocolate con leche</title>
		<link>http://chefnuriarodriguez.com/2011/06/07/bavaroisealta-cocinachocolatechocolate-con-lechepostres-gelatinasregaliz-postre-con-regaliz-regaliz-negro/</link>
		<comments>http://chefnuriarodriguez.com/2011/06/07/bavaroisealta-cocinachocolatechocolate-con-lechepostres-gelatinasregaliz-postre-con-regaliz-regaliz-negro/#comments</comments>
		<pubDate>Tue, 07 Jun 2011 18:07:20 +0000</pubDate>
		<dc:creator>Nuria Rodpa</dc:creator>
				<category><![CDATA[Postres / Desserts]]></category>
		<category><![CDATA[alta cocina]]></category>
		<category><![CDATA[bavaroise]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[chocolate con leche]]></category>
		<category><![CDATA[decoración de bavaroise]]></category>
		<category><![CDATA[decoraciones alta coicna]]></category>
		<category><![CDATA[postres con gelatina]]></category>
		<category><![CDATA[regaliz]]></category>

		<guid isPermaLink="false">http://rodpa.wordpress.com/?p=265</guid>
		<description><![CDATA[&#160; &#160; &#160; Ingredientes: para 4 personas 500g de leche 80g polvo de regaliz 160g de yemas 6 hojas de gelatina 160g de cobertura con leche 500g de nata 6 claras 200g de&#8230; <a class="read-more" href="http://chefnuriarodriguez.com/2011/06/07/bavaroisealta-cocinachocolatechocolate-con-lechepostres-gelatinasregaliz-postre-con-regaliz-regaliz-negro/">Read More <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=chefnuriarodriguez.com&#038;blog=14519933&#038;post=265&#038;subd=rodpa&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>5</slash:comments>
	
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			<media:title type="html">Bavaroise de regaliz y chocolate con leche</media:title>
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		<title>Sorbete de limón con licor de hierbas</title>
		<link>http://chefnuriarodriguez.com/2011/05/14/sorbete-de-limonbebida-refrescantelimon-licor-de-hierbas-sorbetescocina-frescacocina-decorativaalta-cocina-decoracion-de-vaso-de-sorbete-rosa-de-limonentre-el-pescado-y-la-carne/</link>
		<comments>http://chefnuriarodriguez.com/2011/05/14/sorbete-de-limonbebida-refrescantelimon-licor-de-hierbas-sorbetescocina-frescacocina-decorativaalta-cocina-decoracion-de-vaso-de-sorbete-rosa-de-limonentre-el-pescado-y-la-carne/#comments</comments>
		<pubDate>Sat, 14 May 2011 20:06:48 +0000</pubDate>
		<dc:creator>Nuria Rodpa</dc:creator>
				<category><![CDATA[Sorbetes / Sorbets]]></category>
		<category><![CDATA[bebida refrescante]]></category>
		<category><![CDATA[decoración de sorbetes]]></category>
		<category><![CDATA[Entre el pescado y la carne]]></category>
		<category><![CDATA[licor de hierbas]]></category>
		<category><![CDATA[limón]]></category>
		<category><![CDATA[rosa de cascara de limón]]></category>
		<category><![CDATA[sorbete de boda]]></category>
		<category><![CDATA[Sorbete de limón]]></category>
		<category><![CDATA[sorbete gallego]]></category>

		<guid isPermaLink="false">http://rodpa.wordpress.com/?p=257</guid>
		<description><![CDATA[Nombre del plato: Sorbete de limón con licor de hierbas Número de comensales de la receta (pax): 4 comensales. Ingredientes: ½  botella de licor de hierbas. 500 mililitros de helado de limón Métodos&#8230; <a class="read-more" href="http://chefnuriarodriguez.com/2011/05/14/sorbete-de-limonbebida-refrescantelimon-licor-de-hierbas-sorbetescocina-frescacocina-decorativaalta-cocina-decoracion-de-vaso-de-sorbete-rosa-de-limonentre-el-pescado-y-la-carne/">Read More <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=chefnuriarodriguez.com&#038;blog=14519933&#038;post=257&#038;subd=rodpa&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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			<media:title type="html">Sorbete de limón con licor de hierbas</media:title>
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	</item>
		<item>
		<title>Cucharita de berberechos con manzana</title>
		<link>http://chefnuriarodriguez.com/2011/05/03/cucharita-de-berberechos-con-manzana/</link>
		<comments>http://chefnuriarodriguez.com/2011/05/03/cucharita-de-berberechos-con-manzana/#comments</comments>
		<pubDate>Tue, 03 May 2011 19:23:06 +0000</pubDate>
		<dc:creator>Nuria Rodpa</dc:creator>
				<category><![CDATA[Aperitivos / Appetizers]]></category>
		<category><![CDATA[Entrantes / Starters]]></category>
		<category><![CDATA[Mariscos / Seafood]]></category>
		<category><![CDATA[alta cocina]]></category>
		<category><![CDATA[aperitivo]]></category>
		<category><![CDATA[aperitivo original]]></category>
		<category><![CDATA[berberecho gallego]]></category>
		<category><![CDATA[berberechos]]></category>
		<category><![CDATA[cocina creativa]]></category>
		<category><![CDATA[cocina gallega]]></category>
		<category><![CDATA[cuccharita]]></category>
		<category><![CDATA[manzana]]></category>
		<category><![CDATA[original y fácil]]></category>
		<category><![CDATA[plato fácil]]></category>

		<guid isPermaLink="false">http://rodpa.wordpress.com/?p=251</guid>
		<description><![CDATA[Nombre del plato: Cucharita de berberechos con manzana. Número de comensales de la receta (pax): 2 comensales Ingredientes:   10 berberechos gallegos.   ½ luna de cebolla pequeña.   1 diente de ajo.&#8230; <a class="read-more" href="http://chefnuriarodriguez.com/2011/05/03/cucharita-de-berberechos-con-manzana/">Read More <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=chefnuriarodriguez.com&#038;blog=14519933&#038;post=251&#038;subd=rodpa&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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			<media:title type="html">Cucharita de berberechos con manzana</media:title>
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		<title>Tacos de bacalao con espuma de puerros</title>
		<link>http://chefnuriarodriguez.com/2011/04/19/tacos-de-bacalao-con-espuma-de-puerros/</link>
		<comments>http://chefnuriarodriguez.com/2011/04/19/tacos-de-bacalao-con-espuma-de-puerros/#comments</comments>
		<pubDate>Tue, 19 Apr 2011 18:56:25 +0000</pubDate>
		<dc:creator>Nuria Rodpa</dc:creator>
				<category><![CDATA[Pescados / Fish]]></category>
		<category><![CDATA[alta cocina]]></category>
		<category><![CDATA[Bacalao]]></category>
		<category><![CDATA[bacalao en salsa]]></category>
		<category><![CDATA[cocina creativa]]></category>
		<category><![CDATA[espuma de puerros]]></category>
		<category><![CDATA[puerros]]></category>
		<category><![CDATA[puerros con salsa]]></category>
		<category><![CDATA[salsa para bacalao]]></category>

		<guid isPermaLink="false">http://rodpa.wordpress.com/?p=241</guid>
		<description><![CDATA[  Nombre del plato: Tacos de bacalao con espuma de puerros Número de comensales: 4 personas Ingredientes: ■  700g de puerros ■  300g de fumet de ave ■  45g de instangel ■  25g&#8230; <a class="read-more" href="http://chefnuriarodriguez.com/2011/04/19/tacos-de-bacalao-con-espuma-de-puerros/">Read More <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=chefnuriarodriguez.com&#038;blog=14519933&#038;post=241&#038;subd=rodpa&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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			<media:title type="html">Tacos de bacalao con espuma de puerros</media:title>
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		<item>
		<title>Crujiente de morcilla con gelatina de manzana</title>
		<link>http://chefnuriarodriguez.com/2011/03/28/crujiente-de-morcilla-con-gelatina-de-manzana/</link>
		<comments>http://chefnuriarodriguez.com/2011/03/28/crujiente-de-morcilla-con-gelatina-de-manzana/#comments</comments>
		<pubDate>Mon, 28 Mar 2011 17:06:35 +0000</pubDate>
		<dc:creator>Nuria Rodpa</dc:creator>
				<category><![CDATA[Aperitivos / Appetizers]]></category>
		<category><![CDATA[Entrantes / Starters]]></category>
		<category><![CDATA[General / Uncategorized]]></category>
		<category><![CDATA[alta cocina]]></category>
		<category><![CDATA[aperitivos]]></category>
		<category><![CDATA[cocina original]]></category>
		<category><![CDATA[crujiente de morcilla]]></category>
		<category><![CDATA[diseño cocina]]></category>
		<category><![CDATA[entrante fácil]]></category>
		<category><![CDATA[entrante original]]></category>
		<category><![CDATA[gelatina de manzana]]></category>
		<category><![CDATA[Manzanas]]></category>

		<guid isPermaLink="false">http://rodpa.wordpress.com/?p=234</guid>
		<description><![CDATA[&#160; Nombre del plato: Crujiente de morcilla con gelatina de manzana Número de comensales: 4 personas Ingredientes: ■ 2 morcillas medianas ■  12 obleas de hojaldre ■  500g de pulpa de manzana ■ &#8230; <a class="read-more" href="http://chefnuriarodriguez.com/2011/03/28/crujiente-de-morcilla-con-gelatina-de-manzana/">Read More <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=chefnuriarodriguez.com&#038;blog=14519933&#038;post=234&#038;subd=rodpa&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>9</slash:comments>
	
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		<media:content url="http://rodpa.files.wordpress.com/2011/03/img_32911.jpg" medium="image">
			<media:title type="html">Crujiente de morcilla con gelatina de manzana</media:title>
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		<title>Foie sobre risotto de hongos</title>
		<link>http://chefnuriarodriguez.com/2011/03/21/foie-sobre-risotto-de-hongos/</link>
		<comments>http://chefnuriarodriguez.com/2011/03/21/foie-sobre-risotto-de-hongos/#comments</comments>
		<pubDate>Mon, 21 Mar 2011 20:54:14 +0000</pubDate>
		<dc:creator>Nuria Rodpa</dc:creator>
				<category><![CDATA[Entrantes / Starters]]></category>
		<category><![CDATA[Foie]]></category>
		<category><![CDATA[hongos]]></category>
		<category><![CDATA[mantequilla]]></category>
		<category><![CDATA[mermelada de arándanos]]></category>
		<category><![CDATA[phisalis]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[risotto jugoso]]></category>
		<category><![CDATA[setas]]></category>

		<guid isPermaLink="false">http://rodpa.wordpress.com/?p=223</guid>
		<description><![CDATA[Nombre del plato: Foie sobre risotto de hongos Número de comensales: 4 personas Ingredientes: ■ 400g de foie ■  350g de arroz bomba ■  2 cebolletas ■  150g de hongos deshidratados ■  1l&#8230; <a class="read-more" href="http://chefnuriarodriguez.com/2011/03/21/foie-sobre-risotto-de-hongos/">Read More <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=chefnuriarodriguez.com&#038;blog=14519933&#038;post=223&#038;subd=rodpa&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://chefnuriarodriguez.com/2011/03/21/foie-sobre-risotto-de-hongos/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
	
		<media:content url="http://0.gravatar.com/avatar/079105e182b43513f8e6f7477718f074?s=96&#38;d=identicon&#38;r=G" medium="image">
			<media:title type="html">rodpa</media:title>
		</media:content>

		<media:content url="http://rodpa.files.wordpress.com/2011/03/img_32201.jpg" medium="image">
			<media:title type="html">Foie sobre risotto de hongos</media:title>
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	</item>
		<item>
		<title>Buey de mar gratinado con queso de tetilla</title>
		<link>http://chefnuriarodriguez.com/2010/11/18/buey-de-mar-gratinado-con-queso-de-tetilla/</link>
		<comments>http://chefnuriarodriguez.com/2010/11/18/buey-de-mar-gratinado-con-queso-de-tetilla/#comments</comments>
		<pubDate>Thu, 18 Nov 2010 20:04:08 +0000</pubDate>
		<dc:creator>Nuria Rodpa</dc:creator>
				<category><![CDATA[Mariscos / Seafood]]></category>
		<category><![CDATA[Buey de mar]]></category>
		<category><![CDATA[cocina creativa]]></category>
		<category><![CDATA[cocina gallega]]></category>
		<category><![CDATA[comer bien]]></category>
		<category><![CDATA[gratinado]]></category>
		<category><![CDATA[gratinar]]></category>
		<category><![CDATA[gratinar un buey de mar]]></category>
		<category><![CDATA[gulas]]></category>
		<category><![CDATA[pimiento de piquillo]]></category>
		<category><![CDATA[queso tetilla]]></category>

		<guid isPermaLink="false">http://rodpa.wordpress.com/?p=208</guid>
		<description><![CDATA[      Nombre del plato: Buey de mar gratinado con queso de tetilla.  Números de comensales: 2 personas.  Ingredientes: 2 bueyes de mar medianos 2 cebollas pequeñas 3 dientes de ajo 25g&#8230; <a class="read-more" href="http://chefnuriarodriguez.com/2010/11/18/buey-de-mar-gratinado-con-queso-de-tetilla/">Read More <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=chefnuriarodriguez.com&#038;blog=14519933&#038;post=208&#038;subd=rodpa&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://chefnuriarodriguez.com/2010/11/18/buey-de-mar-gratinado-con-queso-de-tetilla/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
	
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			<media:title type="html">rodpa</media:title>
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