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	<title>Simple Flavours &#187; Pasta, Risottos and other Yummies</title>
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	<description>Good Food, No Fuss, No Worries</description>
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		<title>Risotto The Simplest Way</title>
		<link>http://www.simpleflavours.com.au/2011/10/risotto-the-simplest-way/</link>
		<comments>http://www.simpleflavours.com.au/2011/10/risotto-the-simplest-way/#comments</comments>
		<pubDate>Mon, 03 Oct 2011 21:39:04 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1451</guid>
		<description><![CDATA[Risotto snobs say their way is the only way. They&#8217;re wrong, and they&#8217;re right. Cook it to the consistency you like. And stick with it.
The secret to success with risotto is to have two large, heavy-based pots, one for cooking the rice, the other for preparing and maintaining a stock at a simmer while you [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Squiggly Pasta With Carrots, For Kids</title>
		<link>http://www.simpleflavours.com.au/2011/07/squiggly-pasta-with-carrots-for-kids/</link>
		<comments>http://www.simpleflavours.com.au/2011/07/squiggly-pasta-with-carrots-for-kids/#comments</comments>
		<pubDate>Thu, 14 Jul 2011 07:43:36 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1435</guid>
		<description><![CDATA[Carrots are an underrated treasure, the most consistently cheap star in any vegie shop. We should all praise the Lord they have never become trendy.
I have very fond memories of this dish: I love the memories of the flavour; I love the idea of using that underrated root the carrot as the star of the [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/07/squiggly-pasta-with-carrots-for-kids/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pasta With Spinach and Fresh Tomatoes</title>
		<link>http://www.simpleflavours.com.au/2011/07/pasta-with-spinach-and-fresh-tomatoes/</link>
		<comments>http://www.simpleflavours.com.au/2011/07/pasta-with-spinach-and-fresh-tomatoes/#comments</comments>
		<pubDate>Thu, 14 Jul 2011 07:19:50 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1410</guid>
		<description><![CDATA[Spinach is as popular in my household as carrots. Bugs Bunny and Popeye were not as silly as they looked.
Not all tomato sauces are made from cooking tomatoes for hours until they are desperately thick and all but free of any excess water. We don&#8217;t always have the time, and the freshness you get from [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/07/pasta-with-spinach-and-fresh-tomatoes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A Pilaf With Smoked Salmon</title>
		<link>http://www.simpleflavours.com.au/2011/07/a-pilaf-with-smoked-salmon/</link>
		<comments>http://www.simpleflavours.com.au/2011/07/a-pilaf-with-smoked-salmon/#comments</comments>
		<pubDate>Tue, 12 Jul 2011 23:26:22 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1375</guid>
		<description><![CDATA[Risotto or pilaf? Who cares? This is one of my favourites. The gentle joy of the infused rice, with the magic flavour of smoked salmon draped over the top, like a red robe.
There&#8217;s a flash brand of risotto rice labelled Ferron. It&#8217;s worth the extra. Try the Carnaroli type for this dish. It is truly [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/07/a-pilaf-with-smoked-salmon/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>A Creamy Cheese, A Creamy Sauce</title>
		<link>http://www.simpleflavours.com.au/2011/07/a-creamy-cheese-a-creamy-sauce/</link>
		<comments>http://www.simpleflavours.com.au/2011/07/a-creamy-cheese-a-creamy-sauce/#comments</comments>
		<pubDate>Fri, 08 Jul 2011 04:00:10 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1364</guid>
		<description><![CDATA[Gorgonzola is a richly flavoured, creamy blue cheese. Just melted, it makes a creamy sauce of its own, especially with such chunky dishes as gnocchi. With pasta, I reckon it needs a few props, to cut down the fattiness of the dish.
The best pasta for the creaminess of this sauce is either a flat spaghetti [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/07/a-creamy-cheese-a-creamy-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Getting Fresh, With Prawns</title>
		<link>http://www.simpleflavours.com.au/2011/07/getting-fresh-with-prawns/</link>
		<comments>http://www.simpleflavours.com.au/2011/07/getting-fresh-with-prawns/#comments</comments>
		<pubDate>Tue, 05 Jul 2011 04:32:36 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1348</guid>
		<description><![CDATA[Pasta with seafood is a universal favourite, and so it should be. The trick is to keep it simple. No need for splashes of all different types of shellfish and/or fish. Go with something strong. And stick to it.
There&#8217;s an argument to suggest that fresh prawns need no more than a barbecue to turn them [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/07/getting-fresh-with-prawns/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pasta With Praties</title>
		<link>http://www.simpleflavours.com.au/2011/06/pasta-with-praties/</link>
		<comments>http://www.simpleflavours.com.au/2011/06/pasta-with-praties/#comments</comments>
		<pubDate>Tue, 28 Jun 2011 00:14:24 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1324</guid>
		<description><![CDATA[An Irish joke? Pasta with praties? Why not? I adore hot potatoes on bread as well. And chip sandwiches. And even, spare me, squashed potato crisps stuck between slices of bread.
Pasta with potatoes makes as much sense as cream with ice cream. But haven&#8217;t we all done that, and loved it? The funny thing about [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/06/pasta-with-praties/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Risotto With Dried Mushrooms</title>
		<link>http://www.simpleflavours.com.au/2011/06/risotto-with-dried-mushrooms/</link>
		<comments>http://www.simpleflavours.com.au/2011/06/risotto-with-dried-mushrooms/#comments</comments>
		<pubDate>Mon, 20 Jun 2011 01:20:05 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1284</guid>
		<description><![CDATA[With rice in the cupboard, you know you&#8217;re going to get a good feed. Sometimes you need to make do with lucky breaks, like that old packet of dried mushrooms in the back of the pantry.
Any decent, and not so decent, Italian deli will have a cache of dried mushrooms stuck in a dusty corner. [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/06/risotto-with-dried-mushrooms/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pasta With A Sauce Like Tapenade</title>
		<link>http://www.simpleflavours.com.au/2011/06/pasta-with-a-sauce-like-tapenade/</link>
		<comments>http://www.simpleflavours.com.au/2011/06/pasta-with-a-sauce-like-tapenade/#comments</comments>
		<pubDate>Thu, 09 Jun 2011 01:09:57 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1248</guid>
		<description><![CDATA[Anchovies and olives and things like that&#8230; Strong flavours means don&#8217;t go overboard. This is a dish in which all sorts of flavours pop out at you, like spooks in a ghost train. For those who eat and sleep food, you will note this recipe is no more than deconstructed tapenade. Take a tick.

1 onion, [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/06/pasta-with-a-sauce-like-tapenade/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Joseph Martin&#8217;s Oysters with Pasta</title>
		<link>http://www.simpleflavours.com.au/2011/05/joseph-martins-oysters-with-pasta/</link>
		<comments>http://www.simpleflavours.com.au/2011/05/joseph-martins-oysters-with-pasta/#comments</comments>
		<pubDate>Sun, 22 May 2011 23:38:12 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1199</guid>
		<description><![CDATA[Lots of oysters, and a little cream. Fresh oysters, and fresh pasta is just as pleasant as it would seem, on paper. Add a little cream, to draw the flavours of the sea through every strand of the pasta.
The simplest of food is not always associated with restaurants, more&#8217;s the pity. But the first time [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/05/joseph-martins-oysters-with-pasta/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mussels in a rich tomato sauce</title>
		<link>http://www.simpleflavours.com.au/2011/04/mussels-in-a-rich-tomato-sauce/</link>
		<comments>http://www.simpleflavours.com.au/2011/04/mussels-in-a-rich-tomato-sauce/#comments</comments>
		<pubDate>Thu, 07 Apr 2011 23:33:58 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1125</guid>
		<description><![CDATA[You&#8217;re hooked. You loved the pasta starter, now for the real fun. Start thinking. Start adding. Start creating havoc.
Pasta shapes were not all about bored artisans getting trendy, and offering the yuppies of the 12th century the pasta shape you need when you&#8217;re tired of spaghetti! More to the point: different shapes for different sauces. [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/04/mussels-in-a-rich-tomato-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Risotto with tomato and lime</title>
		<link>http://www.simpleflavours.com.au/2011/02/risotto-with-tomato-and-lime/</link>
		<comments>http://www.simpleflavours.com.au/2011/02/risotto-with-tomato-and-lime/#comments</comments>
		<pubDate>Sun, 20 Feb 2011 22:33:29 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1105</guid>
		<description><![CDATA[This is a product of the tomato season, that time of the year when you&#8217;ve got the little red marvels bubbling away on top of the stove. Ladled into risotto, every grain is infused with that delicious richness of tomato puree.
Cooking, in my life, has more to do with what&#8217;s at hand than what&#8217;s in [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/02/risotto-with-tomato-and-lime/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Risotto with tuna</title>
		<link>http://www.simpleflavours.com.au/2010/12/risotto-with-tuna/</link>
		<comments>http://www.simpleflavours.com.au/2010/12/risotto-with-tuna/#comments</comments>
		<pubDate>Tue, 14 Dec 2010 20:40:28 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1085</guid>
		<description><![CDATA[The heat retained in risotto makes it a natural for cooking fish without effort, while retaining any of the juice of the fish that might run free. Tuna is an excellent partner, chunky and bitey and aggressive, particularly when kept undercooked.

Tuna is a delicious fish, at its best when it&#8217;s just seared in a hot [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/12/risotto-with-tuna/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A pasta starter</title>
		<link>http://www.simpleflavours.com.au/2010/12/a-pasta-starter/</link>
		<comments>http://www.simpleflavours.com.au/2010/12/a-pasta-starter/#comments</comments>
		<pubDate>Tue, 14 Dec 2010 00:22:00 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1075</guid>
		<description><![CDATA[This is so simple, it&#8217;s hardly worth noting, but it encompasses everything to do with cooking pasta: simple flavours, blends, add-ons, options, opinions, care, and colour. Just like the society we live in.

This recipe is dedicated to all those hoons who avoid the kitchen with cries of &#8216;But I can only cook an egg!&#8217; Paah, [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/12/a-pasta-starter/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Leftover risotto</title>
		<link>http://www.simpleflavours.com.au/2010/06/leftover-risotto/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/leftover-risotto/#comments</comments>
		<pubDate>Fri, 04 Jun 2010 04:50:34 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=191</guid>
		<description><![CDATA[It&#8217;s getting to be a little confusing when the dish you make with the leftovers turns out to be just as attractive as its parent of the day before. But I suppose that&#8217;s how the pie&#8217;n&#8217;sauce came to be. Whenever we cook risotto, we throw enough rice into a pot to feed fifteen people, and [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/leftover-risotto/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Risotto, the basics</title>
		<link>http://www.simpleflavours.com.au/2010/06/risotto-the-basics/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/risotto-the-basics/#comments</comments>
		<pubDate>Fri, 04 Jun 2010 04:35:26 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=180</guid>
		<description><![CDATA[Before I became really keen on risotto, I had always believed it to be about long and tedious and watchful cooking. And it is. And also about richly flavoured stocks adding bite to just-crunchy rice, and it is. But, and this is an important but, it is also rice which does not need hard-working stock [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/risotto-the-basics/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Polenta, any way you like</title>
		<link>http://www.simpleflavours.com.au/2010/06/polenta-any-way-you-like/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/polenta-any-way-you-like/#comments</comments>
		<pubDate>Fri, 04 Jun 2010 04:30:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=178</guid>
		<description><![CDATA[Polenta is one of those archetypal Italian dishes which conjures up pictures of medieval housewives — sleeves rolled up, stirring and stirring, and stirring and stirring, in front of a massive hearth. Meanwhile, the men folk are lounging at table taking drink and waiting for mum to serve lunch, or afternoon tea, or dinner, or [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/polenta-any-way-you-like/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Couscous, for swells</title>
		<link>http://www.simpleflavours.com.au/2010/06/couscous-for-swells/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/couscous-for-swells/#comments</comments>
		<pubDate>Fri, 04 Jun 2010 04:02:16 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=160</guid>
		<description><![CDATA[Life seems to run permanently on the edge. Not enough time for this, not enough time for that, too much time for not much at all. What it means, I guess, is that you&#8217;ve got the ball, 20 metres from goal, you can win the game with the last shot, but five opponents are about [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/couscous-for-swells/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A sexy tale of swedes and pasta</title>
		<link>http://www.simpleflavours.com.au/2010/06/a-sexy-tale-of-swedes-and-pasta/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/a-sexy-tale-of-swedes-and-pasta/#comments</comments>
		<pubDate>Fri, 04 Jun 2010 03:57:41 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=156</guid>
		<description><![CDATA[This piece of writing, which was originally written for The Sunday Age, is reproduced here, word for word, because it makes me laugh whenever I reread it.
I think I must be drifting into some sort of mental illness. The symptoms manifested themselves just the other day when I strolled into the local fruit shop and [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/a-sexy-tale-of-swedes-and-pasta/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Goat&#8217;s cheese and spinach ravioli</title>
		<link>http://www.simpleflavours.com.au/2010/06/goats-cheese-and-spinach-ravioli/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/goats-cheese-and-spinach-ravioli/#comments</comments>
		<pubDate>Fri, 04 Jun 2010 03:50:17 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>
		<category><![CDATA[Starters]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=153</guid>
		<description><![CDATA[There was a time when I thought you couldn't make ravioli unless you had one of those extraordinary instruments that attach somehow to the top of those extra useful, tried and trusted, hand-powered pasta machines. The ravioli extra is something like a laundry shute, as seen in forties hotel movies. Two strips of pasta approach each other from opposite sides and a highly flavoured mixture is gobbled up as the strips rush through the machine. At least that's what happens in the literature.]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/goats-cheese-and-spinach-ravioli/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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