<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Retete Culinare &#187; Legume si Soia</title>
	<atom:link href="http://www.retete-culinare.info/category/soia-si-legume/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.retete-culinare.info</link>
	<description>Retete culinare romanesti organizate pe categorii</description>
	<lastBuildDate>Sun, 22 Jan 2012 02:27:24 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.1</generator>
		<item>
		<title>Varza alba</title>
		<link>http://www.retete-culinare.info/varza-alba/</link>
		<comments>http://www.retete-culinare.info/varza-alba/#comments</comments>
		<pubDate>Fri, 14 Aug 2009 16:58:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Legume si Soia]]></category>

		<guid isPermaLink="false">http://www.retete-culinare.info/varza-alba/</guid>
		<description><![CDATA[De la varza se consuma capatana, care este formata din frunze ingrosate. Varza se taie ca fideaua, sau fasii mai groase, dupa preparat. Se fierbe in apa clocotita circa 30 minute sau se caleste in untdelemn, pana se inmoaie. Varza calita isi pastreaza mai bine gustul. Varza are un continut ridicat de vitamine (A, C, [...]]]></description>
		<wfw:commentRss>http://www.retete-culinare.info/varza-alba/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Varza de Bruxelles</title>
		<link>http://www.retete-culinare.info/varza-de-bruxelles/</link>
		<comments>http://www.retete-culinare.info/varza-de-bruxelles/#comments</comments>
		<pubDate>Fri, 14 Aug 2009 16:54:17 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Legume si Soia]]></category>

		<guid isPermaLink="false">http://www.retete-culinare.info/varza-de-bruxelles/</guid>
		<description><![CDATA[Varza de Bruxelles este formata din capatani mici, care cresc multe pe aceeasi tulpina. Acestea se curata de frunzele vestede, se fierb in apa clocotita circa 30-40 minute, apoi se adauga intregi la diferite preparate. Varza de Bruxelles este bogata in vitamina C, complexul de vitamine B, minerale (in mod special fier, potasiu si fosfor) [...]]]></description>
		<wfw:commentRss>http://www.retete-culinare.info/varza-de-bruxelles/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Conopida</title>
		<link>http://www.retete-culinare.info/conopida/</link>
		<comments>http://www.retete-culinare.info/conopida/#comments</comments>
		<pubDate>Fri, 14 Aug 2009 16:49:37 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Legume si Soia]]></category>

		<guid isPermaLink="false">http://www.retete-culinare.info/conopida/</guid>
		<description><![CDATA[De la conopida se consuma floarea, formata din mici buchetele. Se taie conopida in buchetele, se curata codita fiecarui buchetel de partea fibroasa, tragand coaja de la taietura inspre floare. Se va elimina numai partea lemnoasa, nu si coaja frageda. Conopida se spala apoi in apa ca sa se curete de pamant si se va [...]]]></description>
		<wfw:commentRss>http://www.retete-culinare.info/conopida/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dovlecel</title>
		<link>http://www.retete-culinare.info/dovlecel/</link>
		<comments>http://www.retete-culinare.info/dovlecel/#comments</comments>
		<pubDate>Fri, 14 Aug 2009 16:48:07 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Legume si Soia]]></category>

		<guid isPermaLink="false">http://www.retete-culinare.info/dovlecel/</guid>
		<description><![CDATA[Se consuma de la dovleceii in floare, mici de tot, pana la cei mari de 1 kg si mai bine, numai sa nu aiba coaja intarita. Dovleceii in floare nu au samburii dezvoltati, se consuma in intregime, necuratati de coaja, se fierb intregi circa 10 minute, altfel se prea moaie. Dovleceii mai mari ori se [...]]]></description>
		<wfw:commentRss>http://www.retete-culinare.info/dovlecel/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sparanghelul</title>
		<link>http://www.retete-culinare.info/sparanghelul/</link>
		<comments>http://www.retete-culinare.info/sparanghelul/#comments</comments>
		<pubDate>Fri, 14 Aug 2009 16:46:59 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Legume si Soia]]></category>

		<guid isPermaLink="false">http://www.retete-culinare.info/sparanghelul/</guid>
		<description><![CDATA[De la sparanghel se consuma lujerul fraged (15-20 cm inspre varf). Cu cat este mai tanar cu atat se poate consuma mai mult din el, altfel este lemnos. Coaja care este fibroasa se desprinde cu cutitul de la taietura spre varf. Partea frageda se rade. Se aseaza lujerii in manunchiuri de 8-10 bucati, unul langa [...]]]></description>
		<wfw:commentRss>http://www.retete-culinare.info/sparanghelul/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fasolea boabe</title>
		<link>http://www.retete-culinare.info/fasolea-boabe/</link>
		<comments>http://www.retete-culinare.info/fasolea-boabe/#comments</comments>
		<pubDate>Fri, 14 Aug 2009 16:45:17 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Legume si Soia]]></category>

		<guid isPermaLink="false">http://www.retete-culinare.info/fasolea-boabe/</guid>
		<description><![CDATA[Fasolea boabe se curata de impuritati si se pune de seara sa se moaie in apa rece. Fasolea are invelisul format din celuloza, care este foarte greu atacata de sucurile digestive, din aceasta cauza este greu de suportat de multe persoane. Stagneaza mult in tubul digestiv, produce fermentatii, apoi gaze, care genereaza balonari. Celulele de [...]]]></description>
		<wfw:commentRss>http://www.retete-culinare.info/fasolea-boabe/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fasole verde</title>
		<link>http://www.retete-culinare.info/fasole-verde/</link>
		<comments>http://www.retete-culinare.info/fasole-verde/#comments</comments>
		<pubDate>Mon, 10 Aug 2009 21:04:49 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Legume si Soia]]></category>

		<guid isPermaLink="false">http://www.retete-culinare.info/fasole-verde/</guid>
		<description><![CDATA[Fasolea verde are tecile mai late sau mai subtiri, dupa soi. Unele sunt fragede, chiar cand sunt mature, altele devin repede atoase si foarte neplacute la mancat. Pastaia trebuie rupta la capete si daca se desprind ate lungi, inseamna ca fasolea este de proasta calitate.  Fasolea se va folosi cu tecile intregi sau rupta in [...]]]></description>
		<wfw:commentRss>http://www.retete-culinare.info/fasole-verde/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cartofi</title>
		<link>http://www.retete-culinare.info/cartofi/</link>
		<comments>http://www.retete-culinare.info/cartofi/#comments</comments>
		<pubDate>Mon, 10 Aug 2009 21:03:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Legume si Soia]]></category>

		<guid isPermaLink="false">http://www.retete-culinare.info/cartofi/</guid>
		<description><![CDATA[Cartoful are o foarte larga intrebuintare atat curatat cat si fiert in coaja. Curatat se fierbe numai in apa clocotita, altfel amidonul, in care este foarte bogat, se dizolva in apa. Apa in care fierbe nu se arunca, se pune la supe sau sosuri. Cartofii fierb in 10-20 minute dupa cum sunt taiati cand se [...]]]></description>
		<wfw:commentRss>http://www.retete-culinare.info/cartofi/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Urzici</title>
		<link>http://www.retete-culinare.info/urzici/</link>
		<comments>http://www.retete-culinare.info/urzici/#comments</comments>
		<pubDate>Mon, 10 Aug 2009 21:02:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Legume si Soia]]></category>

		<guid isPermaLink="false">http://www.retete-culinare.info/urzici/</guid>
		<description><![CDATA[ De la urzici se consuma varful lujerilor numai primavara, cand sunt fragede. Se spala in mai multe ape, agitandu-se cu o lingura de lemn, ca sa nu urzice. De altfel cand sunt tinere urzica foarte putin. Se scot din apa si se schimba apa de mai multe ori pana sunt curate. Se fierb in apa [...]]]></description>
		<wfw:commentRss>http://www.retete-culinare.info/urzici/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Andivele</title>
		<link>http://www.retete-culinare.info/andivele/</link>
		<comments>http://www.retete-culinare.info/andivele/#comments</comments>
		<pubDate>Mon, 10 Aug 2009 21:02:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Legume si Soia]]></category>

		<guid isPermaLink="false">http://www.retete-culinare.info/andivele/</guid>
		<description><![CDATA[Andivele sunt un soi de salata, mai putin raspandita in unele regiuni ale tarii. Are frunzele ca salata, insa mai lungi, mai carnoase, de culoare alb galbuie. Frunzele verzi sunt amare. Se spala la fel, la un curent de apa, indepartand fiecare frunza ca sa se spele de nisip si larve. Se consuma atat cruda [...]]]></description>
		<wfw:commentRss>http://www.retete-culinare.info/andivele/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

