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	<title>Leave Room for Dessert</title>
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	<link>http://leaveroomfordessert.com</link>
	<description>Anita&#039;s Food Blog</description>
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		<title>Spinach and Sour Cream Dip</title>
		<link>http://leaveroomfordessert.com/2010/03/spinach-and-sour-cream-dip/</link>
		<comments>http://leaveroomfordessert.com/2010/03/spinach-and-sour-cream-dip/#comments</comments>
		<pubDate>Wed, 10 Mar 2010 11:12:39 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=2749</guid>
		<description><![CDATA[
This dip is high on the list of dips we make for parties. Even though it may not sound the tastiest (with a packet of spinach in it) – it really is quite lovely. Even those who don&#8217;t like spinach will go back to more!
The dip can be served in a number of ways, with [...]]]></description>
		<wfw:commentRss>http://leaveroomfordessert.com/2010/03/spinach-and-sour-cream-dip/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Tiramisu &#8211; Daring Bakers Challenge February 2010</title>
		<link>http://leaveroomfordessert.com/2010/02/tiramisu-daring-bakers-challenge-february-2010/</link>
		<comments>http://leaveroomfordessert.com/2010/02/tiramisu-daring-bakers-challenge-february-2010/#comments</comments>
		<pubDate>Sat, 27 Feb 2010 12:28:31 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Cakes, Slices and Biscuits]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Daring Bakers]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Egg Yolks]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=2692</guid>
		<description><![CDATA[
The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession. 

We were not given one challenge this month [...]]]></description>
		<wfw:commentRss>http://leaveroomfordessert.com/2010/02/tiramisu-daring-bakers-challenge-february-2010/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>White Chocolate Cones with Nougat and Vienna Almond Semifreddo</title>
		<link>http://leaveroomfordessert.com/2010/02/white-chocolate-cones-nougat-vienna-almonds-semifreddo/</link>
		<comments>http://leaveroomfordessert.com/2010/02/white-chocolate-cones-nougat-vienna-almonds-semifreddo/#comments</comments>
		<pubDate>Tue, 23 Feb 2010 10:45:28 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Ice Cream]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=2624</guid>
		<description><![CDATA[
I am very excited to have come to the end of my first year of food blogging. What better way to celebrate, than by posting the recipe of the dessert in my header (at least the one at the moment – it may change in the future).

I love the look of this dessert. It looks [...]]]></description>
		<wfw:commentRss>http://leaveroomfordessert.com/2010/02/white-chocolate-cones-nougat-vienna-almonds-semifreddo/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Vienna Almonds</title>
		<link>http://leaveroomfordessert.com/2010/02/vienna-almonds/</link>
		<comments>http://leaveroomfordessert.com/2010/02/vienna-almonds/#comments</comments>
		<pubDate>Sat, 20 Feb 2010 11:32:55 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=2605</guid>
		<description><![CDATA[
I love Vienna Almonds. In the basement of the Queen Victoria Building, sweet caramelised nuts can be smelt by people walking to or from Town Hall station. I am very tempted every time I walk by there to pick up some of their tasty macadamia, cashews or almonds coated in lovely caramel. Other little stalls [...]]]></description>
		<wfw:commentRss>http://leaveroomfordessert.com/2010/02/vienna-almonds/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Steamed Barbecued Pork Buns &#8211; Char Siu Bao</title>
		<link>http://leaveroomfordessert.com/2010/02/steamed-barbecued-pork-buns-char-siu-bao/</link>
		<comments>http://leaveroomfordessert.com/2010/02/steamed-barbecued-pork-buns-char-siu-bao/#comments</comments>
		<pubDate>Sat, 13 Feb 2010 23:43:51 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Breads]]></category>
		<category><![CDATA[Budget Meals]]></category>
		<category><![CDATA[Main Meals]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Snacks]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=2542</guid>
		<description><![CDATA[
Happy Chinese New Year! The year of the Tiger has just begun and I decided to celebrate by making my first ever steamed barbeque pork buns.

The thing I love about barbecued pork buns is how sweet they are. I tend to add a tablespoon of sugar or more to most savoury dishes I make, although [...]]]></description>
		<wfw:commentRss>http://leaveroomfordessert.com/2010/02/steamed-barbecued-pork-buns-char-siu-bao/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Golabki &#8211; Minced Cabbage Rolls &#8211; Cooking Class 14</title>
		<link>http://leaveroomfordessert.com/2010/02/golabki-minced-cabbage-rolls-cooking-class-14/</link>
		<comments>http://leaveroomfordessert.com/2010/02/golabki-minced-cabbage-rolls-cooking-class-14/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 10:54:47 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Cooking Class]]></category>
		<category><![CDATA[Main Meals]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=1929</guid>
		<description><![CDATA[
When I heard we were having &#8220;Gwomkes&#8221; or &#8220;Gwonkys&#8221; I was intrigued, as I had no idea what it was. I tried searching for it on the internet, although it&#8217;s not spelled the way it&#8217;s pronounced. It was actually Golabki (pronounced ga-WUMP-kee), a traditional Polish minced cabbage roll made from meat wrapped in lightly boiled [...]]]></description>
		<wfw:commentRss>http://leaveroomfordessert.com/2010/02/golabki-minced-cabbage-rolls-cooking-class-14/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Herb and Orange Chicken with Pineapple and Capsicum served with Pomegranate, Orange and Baby Spinach Salad</title>
		<link>http://leaveroomfordessert.com/2010/02/herb-and-orange-chicken-with-pineapple-and-capsicum-served-with-pomegranate-orange-and-baby-spinach-salad/</link>
		<comments>http://leaveroomfordessert.com/2010/02/herb-and-orange-chicken-with-pineapple-and-capsicum-served-with-pomegranate-orange-and-baby-spinach-salad/#comments</comments>
		<pubDate>Tue, 02 Feb 2010 11:41:43 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Healthy Eating]]></category>
		<category><![CDATA[Main Meals]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Salad]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=2408</guid>
		<description><![CDATA[
We are so lucky in Australia with our beautiful range of lovely, fresh fruit and vegetables. The pineapples this year have been spectacularly sweet and perfect. I haven&#8217;t been able to go past them in the supermarkets or fruit shops.

Then there is the trouble of trying not to eat an entire pineapple between two people [...]]]></description>
		<wfw:commentRss>http://leaveroomfordessert.com/2010/02/herb-and-orange-chicken-with-pineapple-and-capsicum-served-with-pomegranate-orange-and-baby-spinach-salad/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Gluten-Free Graham Wafers and Nanaimo Bars &#8211; Daring Bakers Challenge January 2010</title>
		<link>http://leaveroomfordessert.com/2010/01/gluten-free-graham-wafers-and-nanaimo-bars-daring-bakers-challenge-january-2010/</link>
		<comments>http://leaveroomfordessert.com/2010/01/gluten-free-graham-wafers-and-nanaimo-bars-daring-bakers-challenge-january-2010/#comments</comments>
		<pubDate>Tue, 26 Jan 2010 19:36:00 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Cakes, Slices and Biscuits]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Daring Bakers]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=2475</guid>
		<description><![CDATA[
The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca. 

I always get excited seeing the new Daring Bakers challenge. I think I start most of [...]]]></description>
		<wfw:commentRss>http://leaveroomfordessert.com/2010/01/gluten-free-graham-wafers-and-nanaimo-bars-daring-bakers-challenge-january-2010/feed/</wfw:commentRss>
		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Lamingtons</title>
		<link>http://leaveroomfordessert.com/2010/01/lamingtons/</link>
		<comments>http://leaveroomfordessert.com/2010/01/lamingtons/#comments</comments>
		<pubDate>Mon, 25 Jan 2010 18:53:34 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Cakes, Slices and Biscuits]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=2445</guid>
		<description><![CDATA[
Happy Australia Day!

I thought I would celebrate by posting one of Australia&#8217;s favourite cakes &#8211; the Lamington. It is said to have originated in Queensland around the 1900&#8217;s, where Lord Lamington&#8217;s (the governor at the time) chef was given short notice to provide food for guests. He quickly dipped some old sponge in chocolate and [...]]]></description>
		<wfw:commentRss>http://leaveroomfordessert.com/2010/01/lamingtons/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Ricotta Hotcakes with Honeycomb Butter by Bill Granger</title>
		<link>http://leaveroomfordessert.com/2010/01/ricotta-hotcakes-with-honeycomb-butter-by-bill-granger/</link>
		<comments>http://leaveroomfordessert.com/2010/01/ricotta-hotcakes-with-honeycomb-butter-by-bill-granger/#comments</comments>
		<pubDate>Sat, 23 Jan 2010 02:12:06 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=2430</guid>
		<description><![CDATA[
Everyone probably knows by now that I love pancakes.

Many people have recommended I go and try Bill Granger&#8217;s pancakes/hotcakes at his restaurant (please disregard my use of the word pancake &#8211; it seems more natural for me to say pancake then hotcake). Bill&#8217;s pancakes are described as gorgeous fluffy soft ricotta pancakes with a beautiful [...]]]></description>
		<wfw:commentRss>http://leaveroomfordessert.com/2010/01/ricotta-hotcakes-with-honeycomb-butter-by-bill-granger/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
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