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	<title>MyHotTropics</title>
	<atom:link href="http://www.myhottropics.com/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.myhottropics.com</link>
	<description>Cooking and recipe blog</description>
	<lastBuildDate>Fri, 03 Feb 2012 12:44:24 +0000</lastBuildDate>
	<language>en</language>
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		<item>
		<title>Homemade Bacon</title>
		<link>http://www.myhottropics.com/breakfast/homemade-bacon/</link>
		<comments>http://www.myhottropics.com/breakfast/homemade-bacon/#comments</comments>
		<pubDate>Fri, 03 Feb 2012 12:44:23 +0000</pubDate>
		<dc:creator>April</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[PORK]]></category>
		<category><![CDATA[bag]]></category>
		<category><![CDATA[bay]]></category>
		<category><![CDATA[board]]></category>
		<category><![CDATA[breakfast table]]></category>
		<category><![CDATA[brine]]></category>
		<category><![CDATA[caraway seed]]></category>
		<category><![CDATA[centre]]></category>
		<category><![CDATA[clove]]></category>
		<category><![CDATA[Cool]]></category>
		<category><![CDATA[cutting board]]></category>
		<category><![CDATA[day]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[fennel seed]]></category>
		<category><![CDATA[Finely]]></category>
		<category><![CDATA[gallon]]></category>
		<category><![CDATA[garlic clove]]></category>
		<category><![CDATA[grinder]]></category>
		<category><![CDATA[Heat]]></category>
		<category><![CDATA[heat oven]]></category>
		<category><![CDATA[instant read thermometer]]></category>
		<category><![CDATA[knife]]></category>
		<category><![CDATA[kosher salt]]></category>
		<category><![CDATA[lardons]]></category>
		<category><![CDATA[LBS]]></category>
		<category><![CDATA[Makes]]></category>
		<category><![CDATA[Measure]]></category>
		<category><![CDATA[oven]]></category>
		<category><![CDATA[paper]]></category>
		<category><![CDATA[paper towels]]></category>
		<category><![CDATA[parchment]]></category>
		<category><![CDATA[parchment paper]]></category>
		<category><![CDATA[plastic]]></category>
		<category><![CDATA[plastic wrap]]></category>
		<category><![CDATA[pork belly]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[refrigerate]]></category>
		<category><![CDATA[Rinse]]></category>
		<category><![CDATA[room]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[Saveur]]></category>
		<category><![CDATA[seasonings]]></category>
		<category><![CDATA[skin]]></category>
		<category><![CDATA[slab]]></category>
		<category><![CDATA[spice]]></category>
		<category><![CDATA[spice grinder]]></category>
		<category><![CDATA[table]]></category>
		<category><![CDATA[temperature]]></category>
		<category><![CDATA[thyme]]></category>
		<category><![CDATA[touch]]></category>
		<category><![CDATA[Transfer]]></category>
		<category><![CDATA[tray]]></category>
		<category><![CDATA[tsp]]></category>
		<category><![CDATA[wax paper]]></category>
		<category><![CDATA[Wrap]]></category>

		<guid isPermaLink="false">http://www.myhottropics.com/?p=1646</guid>
		<description><![CDATA[recipe adapted from Saveur magazine 2 1?2-lb. slab of skin-on pork belly 2 1?2 tbsp. kosher salt 1 1?2 tbsp. sugar&#160;&#160;&#160;&#160; 1 tbsp. black peppercorns 1 tsp. fennel seed 1 tsp. caraway seed 1 tsp. dried rosemary 1 tsp. dried thyme 2 bay leaves 1 garlic clove, Finely chopped 1. Trim pork belly to square off its edges. Rinse the pork, pat it dry, and transfer it to large sheet of parchment paper. 2. Measure out salt, sugar, black peppercorns, fennel seed, caraway seed, rosemary, thyme, and bay leaves and coarsely grind in a spice grinder. In a bowl, combine garlic with spices and set aside. 3. Rub seasonings all over pork. Transfer pork and any excess spices to a 1-gallon resealable plastic bag and seal, shaking the bag to distribute the seasonings. Refrigerate for 7 days on a sheet tray, flipping the bag every other day. (Some brine will accumulate in the bag as the salt draws water from the pork.) 4. After 7 days, the bacon should feel firm to the touch. Remove bacon from the bag and thoroughly wash off the spices under cold running water. Pat bacon dry with paper towels. 5. Heat oven to 200°. [...]]]></description>
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		</item>
		<item>
		<title>Ube-Buco Pie (Purple yam-coconut meat pie)</title>
		<link>http://www.myhottropics.com/cakes/ube-buco-pie-purple-yam-coconut-meat-pie/</link>
		<comments>http://www.myhottropics.com/cakes/ube-buco-pie-purple-yam-coconut-meat-pie/#comments</comments>
		<pubDate>Fri, 03 Feb 2012 07:35:09 +0000</pubDate>
		<dc:creator>April</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Breads]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[Philippines Recipes]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[snacks]]></category>
		<category><![CDATA[ball]]></category>
		<category><![CDATA[Boil]]></category>
		<category><![CDATA[boiled sweet potatoes]]></category>
		<category><![CDATA[bowl]]></category>
		<category><![CDATA[Buco]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[coconut meat]]></category>
		<category><![CDATA[condensed milk]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup butter]]></category>
		<category><![CDATA[cup coconut milk]]></category>
		<category><![CDATA[cup ice]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[filling]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food processor]]></category>
		<category><![CDATA[half]]></category>
		<category><![CDATA[ice]]></category>
		<category><![CDATA[inch]]></category>
		<category><![CDATA[inch pie plate]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Mash]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[meat pie]]></category>
		<category><![CDATA[melted butter]]></category>
		<category><![CDATA[MILK]]></category>
		<category><![CDATA[Mix]]></category>
		<category><![CDATA[mixture]]></category>
		<category><![CDATA[oven]]></category>
		<category><![CDATA[Peel]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[pie crust]]></category>
		<category><![CDATA[Place]]></category>
		<category><![CDATA[place crust]]></category>
		<category><![CDATA[plastic]]></category>
		<category><![CDATA[Plate]]></category>
		<category><![CDATA[Preheat]]></category>
		<category><![CDATA[Press]]></category>
		<category><![CDATA[processor]]></category>
		<category><![CDATA[puree]]></category>
		<category><![CDATA[purpose flour]]></category>
		<category><![CDATA[refrigerate]]></category>
		<category><![CDATA[Roll]]></category>
		<category><![CDATA[roll dough]]></category>
		<category><![CDATA[small cubes]]></category>
		<category><![CDATA[strands]]></category>
		<category><![CDATA[sweetness]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon salt]]></category>
		<category><![CDATA[tender]]></category>
		<category><![CDATA[time]]></category>
		<category><![CDATA[top]]></category>
		<category><![CDATA[ube]]></category>
		<category><![CDATA[unsalted butter]]></category>
		<category><![CDATA[water]]></category>
		<category><![CDATA[Wrap]]></category>

		<guid isPermaLink="false">http://www.myhottropics.com/?p=1638</guid>
		<description><![CDATA[&#160; Ingredients Pie Crust 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup butter, chilled and diced 1/4 cup ice water In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. For the Purple yam&#160; Filling 1-1/2 lb purple yam 1/2 cup coconut milk 1/2 cup condensed milk 1/2 cup melted unsalted butter 1. Boil the sweet potatoes until tender. Let them cool then peel and cut into small cubes. One and a half pounds of sweet potatoes will yield around 1 lb or roughly 3 cups cubed cooked sweet potatoes 2. Mash the cubed boiled sweet potatoes in a food processor. Add the coconut milk, condensed milk, and melted butter and mix well. Adjust the sweetness by adding more or using less condensed milk. Preheat the oven to 350 degrees F Pour ube filling&#160; puree on top of the crust., add [...]]]></description>
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		</item>
		<item>
		<title>UK goodies part 2</title>
		<link>http://www.myhottropics.com/beef/uk-goodies-part-2/</link>
		<comments>http://www.myhottropics.com/beef/uk-goodies-part-2/#comments</comments>
		<pubDate>Thu, 02 Feb 2012 12:57:00 +0000</pubDate>
		<dc:creator>April</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Breads]]></category>
		<category><![CDATA[British]]></category>
		<category><![CDATA[condiments]]></category>
		<category><![CDATA[cookie]]></category>
		<category><![CDATA[snacks]]></category>
		<category><![CDATA[Apricot]]></category>
		<category><![CDATA[apricot jam]]></category>
		<category><![CDATA[beef stock]]></category>
		<category><![CDATA[Blackwell]]></category>
		<category><![CDATA[Cream]]></category>
		<category><![CDATA[cream crackers]]></category>
		<category><![CDATA[Crosse]]></category>
		<category><![CDATA[crosse and blackwell]]></category>
		<category><![CDATA[Crosse and Blackwell browning sauce]]></category>
		<category><![CDATA[cubes]]></category>
		<category><![CDATA[curd]]></category>
		<category><![CDATA[digestive biscuits]]></category>
		<category><![CDATA[goodies]]></category>
		<category><![CDATA[Guinness]]></category>
		<category><![CDATA[hp]]></category>
		<category><![CDATA[HP Guinness]]></category>
		<category><![CDATA[jacob]]></category>
		<category><![CDATA[Jacob’s cream crackers and digestive biscuits.Apricot jam and lemon curd.]]></category>
		<category><![CDATA[jam]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[lemon curd]]></category>
		<category><![CDATA[OXO]]></category>
		<category><![CDATA[Oxo beef stock cubes]]></category>
		<category><![CDATA[part]]></category>
		<category><![CDATA[rich tea]]></category>
		<category><![CDATA[rich tea biscuits]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[stock]]></category>
		<category><![CDATA[tea]]></category>
		<category><![CDATA[tea biscuits]]></category>

		<guid isPermaLink="false">http://www.myhottropics.com/?p=1626</guid>
		<description><![CDATA[And some more goodies. &#160; Oxo beef stock cubes, HP Guinness, Crosse and Blackwell browning sauce rich tea biscuits, Jacob’s cream crackers and digestive biscuits. Apricot jam and lemon curd.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Burger steak with mashed and peas</title>
		<link>http://www.myhottropics.com/main-dishes/burger-steak-with-mashed-and-peas/</link>
		<comments>http://www.myhottropics.com/main-dishes/burger-steak-with-mashed-and-peas/#comments</comments>
		<pubDate>Thu, 02 Feb 2012 08:55:00 +0000</pubDate>
		<dc:creator>April</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Main Dishes]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[burger]]></category>
		<category><![CDATA[burger steak patty served with onion gravy]]></category>
		<category><![CDATA[gravy]]></category>
		<category><![CDATA[mashed potato and peas]]></category>
		<category><![CDATA[meal]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[onion gravy]]></category>
		<category><![CDATA[patty]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Steak]]></category>

		<guid isPermaLink="false">http://www.myhottropics.com/?p=1598</guid>
		<description><![CDATA[a simple and quick meal of pre-made burger steak patty served with onion gravy, mashed potato and peas]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Homemade Yogurt</title>
		<link>http://www.myhottropics.com/cheese/homemade-yogurt/</link>
		<comments>http://www.myhottropics.com/cheese/homemade-yogurt/#comments</comments>
		<pubDate>Wed, 01 Feb 2012 08:32:00 +0000</pubDate>
		<dc:creator>April</dc:creator>
				<category><![CDATA[cheese]]></category>
		<category><![CDATA[condiments]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[drinks]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[snacks]]></category>
		<category><![CDATA[absence]]></category>
		<category><![CDATA[airing cupboard]]></category>
		<category><![CDATA[airtight]]></category>
		<category><![CDATA[airtight container]]></category>
		<category><![CDATA[bowl]]></category>
		<category><![CDATA[bubbles]]></category>
		<category><![CDATA[commercial brands]]></category>
		<category><![CDATA[container]]></category>
		<category><![CDATA[Cottage]]></category>
		<category><![CDATA[cupboard]]></category>
		<category><![CDATA[dried milk]]></category>
		<category><![CDATA[edge]]></category>
		<category><![CDATA[eight hours]]></category>
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		<category><![CDATA[finger]]></category>
		<category><![CDATA[flask]]></category>
		<category><![CDATA[fridge]]></category>
		<category><![CDATA[Heat]]></category>
		<category><![CDATA[homemade]]></category>
		<category><![CDATA[hugh fearnley whittingstall homemeade yogurt]]></category>
		<category><![CDATA[lid]]></category>
		<category><![CDATA[Makes]]></category>
		<category><![CDATA[medium]]></category>
		<category><![CDATA[medium heat]]></category>
		<category><![CDATA[MILK]]></category>
		<category><![CDATA[milk powder]]></category>
		<category><![CDATA[pain]]></category>
		<category><![CDATA[Place]]></category>
		<category><![CDATA[Pour]]></category>
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		<category><![CDATA[radiator]]></category>
		<category><![CDATA[recipe]]></category>
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		<category><![CDATA[right]]></category>
		<category><![CDATA[River]]></category>
		<category><![CDATA[saucepan]]></category>
		<category><![CDATA[sieve]]></category>
		<category><![CDATA[steams]]></category>
		<category><![CDATA[Strain]]></category>
		<category><![CDATA[tbsp]]></category>
		<category><![CDATA[thermometer]]></category>
		<category><![CDATA[Thermos]]></category>
		<category><![CDATA[thermos flask]]></category>
		<category><![CDATA[thicken]]></category>
		<category><![CDATA[towel]]></category>
		<category><![CDATA[Whisk]]></category>
		<category><![CDATA[whole milk]]></category>
		<category><![CDATA[Wrap]]></category>
		<category><![CDATA[yogurt]]></category>
		<category><![CDATA[yogurt recipe]]></category>

		<guid isPermaLink="false">http://www.myhottropics.com/?p=1594</guid>
		<description><![CDATA[recipe adapted from The River Cottage Homemade yogurt You don&#8217;t have to add the dried milk powder, but it helps to thicken the yogurt. Makes 500ml. 500ml whole milk 25g dried milk powder 3 tbsp&#160; live, plain, whole milk yogurt Put the milk in a saucepan and whisk in the dried milk powder. Place over a medium heat until the milk steams and bubbles appear around the edge. Pour into a warmed mixing bowl and leave to cool until a thermometer reads 46C (or, in the absence of a thermometer, dip in a scrupulously clean finger and if you can keep it there for 20 seconds without causing undue pain, it&#8217;ll be about right). Whisk in the live yogurt, then cover the bowl with a lid or cling film, wrap it in a clean towel and put it somewhere warm &#8211; an airing cupboard or above a radiator, say. Alternatively, pour it into a warmed, wide-mouthed Thermos flask. Check the yogurt after six to eight hours, or leave it overnight. If it&#8217;s thickened and looks set, pour it into a clean, airtight container and refrigerate. Homemade yogurt isn&#8217;t as thick as commercial brands, so if you prefer a thicker yogurt, [...]]]></description>
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