<?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>Кулинар &#124; Съвети в кухнята &#124; Eadvise.info &#187; копър</title>
	<atom:link href="http://kulinar.eadvise.info/tag/%d0%ba%d0%be%d0%bf%d1%8a%d1%80/feed/" rel="self" type="application/rss+xml" />
	<link>http://kulinar.eadvise.info</link>
	<description>kulinar.eadvise.info</description>
	<lastBuildDate>Tue, 09 Jan 2018 07:41:16 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8.5</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Марината за филе от риба — херинга, сафрид, паламуд, скумрия</title>
		<link>http://kulinar.eadvise.info/2011/06/%d0%bc%d0%b0%d1%80%d0%b8%d0%bd%d0%b0%d1%82%d0%b0-%d0%b7%d0%b0-%d1%84%d0%b8%d0%bb%d0%b5-%d0%be%d1%82-%d1%80%d0%b8%d0%b1%d0%b0-%e2%80%94-%d1%85%d0%b5%d1%80%d0%b8%d0%bd%d0%b3%d0%b0-%d1%81%d0%b0%d1%84/</link>
		<comments>http://kulinar.eadvise.info/2011/06/%d0%bc%d0%b0%d1%80%d0%b8%d0%bd%d0%b0%d1%82%d0%b0-%d0%b7%d0%b0-%d1%84%d0%b8%d0%bb%d0%b5-%d0%be%d1%82-%d1%80%d0%b8%d0%b1%d0%b0-%e2%80%94-%d1%85%d0%b5%d1%80%d0%b8%d0%bd%d0%b3%d0%b0-%d1%81%d0%b0%d1%84/#comments</comments>
		<pubDate>Sat, 04 Jun 2011 08:17:37 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Маринати]]></category>
		<category><![CDATA[доматено пюре]]></category>
		<category><![CDATA[копър]]></category>
		<category><![CDATA[лимон]]></category>
		<category><![CDATA[паламуд]]></category>
		<category><![CDATA[рибно филе]]></category>
		<category><![CDATA[сафрид]]></category>
		<category><![CDATA[скумрия]]></category>
		<category><![CDATA[херинга]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=744</guid>
		<description><![CDATA[Прибавят се лукът и доматеното пюре, разредено с малко вода, и се варят на тих огън десетина минути.]]></description>
		<wfw:commentRss>http://kulinar.eadvise.info/2011/06/%d0%bc%d0%b0%d1%80%d0%b8%d0%bd%d0%b0%d1%82%d0%b0-%d0%b7%d0%b0-%d1%84%d0%b8%d0%bb%d0%b5-%d0%be%d1%82-%d1%80%d0%b8%d0%b1%d0%b0-%e2%80%94-%d1%85%d0%b5%d1%80%d0%b8%d0%bd%d0%b3%d0%b0-%d1%81%d0%b0%d1%84/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>ЯХНИИ</title>
		<link>http://kulinar.eadvise.info/2011/05/%d1%8f%d1%85%d0%bd%d0%b8%d0%b8/</link>
		<comments>http://kulinar.eadvise.info/2011/05/%d1%8f%d1%85%d0%bd%d0%b8%d0%b8/#comments</comments>
		<pubDate>Sun, 15 May 2011 07:49:09 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Топлинна (вторична) обработка на хранителните продукти]]></category>
		<category><![CDATA[Безмесни яхнии]]></category>
		<category><![CDATA[брашно]]></category>
		<category><![CDATA[Домати]]></category>
		<category><![CDATA[копър]]></category>
		<category><![CDATA[кромид лук]]></category>
		<category><![CDATA[Месни яхнии]]></category>
		<category><![CDATA[риба]]></category>
		<category><![CDATA[тиквички]]></category>
		<category><![CDATA[топла вода]]></category>
		<category><![CDATA[червен пипер]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=728</guid>
		<description><![CDATA[След това месото се залива с вода и се вари на слаб огън. Останалите продукти (сурови или задушени) се прибавят, когато месото е полусварено.]]></description>
		<wfw:commentRss>http://kulinar.eadvise.info/2011/05/%d1%8f%d1%85%d0%bd%d0%b8%d0%b8/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Сушене и съхранение на подправките</title>
		<link>http://kulinar.eadvise.info/2011/04/%d1%81%d1%83%d1%88%d0%b5%d0%bd%d0%b5-%d0%b8-%d1%81%d1%8a%d1%85%d1%80%d0%b0%d0%bd%d0%b5%d0%bd%d0%b8%d0%b5-%d0%bd%d0%b0-%d0%bf%d0%be%d0%b4%d0%bf%d1%80%d0%b0%d0%b2%d0%ba%d0%b8%d1%82%d0%b5/</link>
		<comments>http://kulinar.eadvise.info/2011/04/%d1%81%d1%83%d1%88%d0%b5%d0%bd%d0%b5-%d0%b8-%d1%81%d1%8a%d1%85%d1%80%d0%b0%d0%bd%d0%b5%d0%bd%d0%b8%d0%b5-%d0%bd%d0%b0-%d0%bf%d0%be%d0%b4%d0%bf%d1%80%d0%b0%d0%b2%d0%ba%d0%b8%d1%82%d0%b5/#comments</comments>
		<pubDate>Thu, 28 Apr 2011 14:51:35 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[ОБЩИ]]></category>
		<category><![CDATA[кимион]]></category>
		<category><![CDATA[копър]]></category>
		<category><![CDATA[магданоз]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=681</guid>
		<description><![CDATA[Наберете вашите билки рано сутринта, когато росата е изсъхнала и преди да са се изпарили летливите вещeства, които дават на всяка билка нейния специфичен вкус.]]></description>
		<wfw:commentRss>http://kulinar.eadvise.info/2011/04/%d1%81%d1%83%d1%88%d0%b5%d0%bd%d0%b5-%d0%b8-%d1%81%d1%8a%d1%85%d1%80%d0%b0%d0%bd%d0%b5%d0%bd%d0%b8%d0%b5-%d0%bd%d0%b0-%d0%bf%d0%be%d0%b4%d0%bf%d1%80%d0%b0%d0%b2%d0%ba%d0%b8%d1%82%d0%b5/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Зеленчуци и други</title>
		<link>http://kulinar.eadvise.info/2011/04/%d0%b7%d0%b5%d0%bb%d0%b5%d0%bd%d1%87%d1%83%d1%86%d0%b8-%d0%b8-%d0%b4%d1%80%d1%83%d0%b3%d0%b8/</link>
		<comments>http://kulinar.eadvise.info/2011/04/%d0%b7%d0%b5%d0%bb%d0%b5%d0%bd%d1%87%d1%83%d1%86%d0%b8-%d0%b8-%d0%b4%d1%80%d1%83%d0%b3%d0%b8/#comments</comments>
		<pubDate>Sun, 10 Apr 2011 07:28:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[джоджен]]></category>
		<category><![CDATA[зелен лук]]></category>
		<category><![CDATA[Зеленчуци]]></category>
		<category><![CDATA[качамак]]></category>
		<category><![CDATA[копър]]></category>
		<category><![CDATA[магданоз]]></category>
		<category><![CDATA[царевично брашно]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=588</guid>
		<description><![CDATA[Магданоз, джоджен, копър, зелен лук ще нарежете по-бързо и лесно с ножица.]]></description>
		<wfw:commentRss>http://kulinar.eadvise.info/2011/04/%d0%b7%d0%b5%d0%bb%d0%b5%d0%bd%d1%87%d1%83%d1%86%d0%b8-%d0%b8-%d0%b4%d1%80%d1%83%d0%b3%d0%b8/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Лук и чесън</title>
		<link>http://kulinar.eadvise.info/2011/04/%d0%bb%d1%83%d0%ba-%d0%b8-%d1%87%d0%b5%d1%81%d1%8a%d0%bd/</link>
		<comments>http://kulinar.eadvise.info/2011/04/%d0%bb%d1%83%d0%ba-%d0%b8-%d1%87%d0%b5%d1%81%d1%8a%d0%bd/#comments</comments>
		<pubDate>Sun, 10 Apr 2011 07:09:53 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[копър]]></category>
		<category><![CDATA[кромид]]></category>
		<category><![CDATA[лук]]></category>
		<category><![CDATA[червен пипер]]></category>
		<category><![CDATA[чесън]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=578</guid>
		<description><![CDATA[Ако “плачете”, като режете лук, ето няколко съвета: Щом обелите лука, сложете го в студена вода или в камерата на хладилника. ]]></description>
		<wfw:commentRss>http://kulinar.eadvise.info/2011/04/%d0%bb%d1%83%d0%ba-%d0%b8-%d1%87%d0%b5%d1%81%d1%8a%d0%bd/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Още за печеното месо и зеленчуците</title>
		<link>http://kulinar.eadvise.info/2011/03/%d0%be%d1%89%d0%b5-%d0%b7%d0%b0-%d0%bf%d0%b5%d1%87%d0%b5%d0%bd%d0%be%d1%82%d0%be-%d0%bc%d0%b5%d1%81%d0%be-%d0%b8-%d0%b7%d0%b5%d0%bb%d0%b5%d0%bd%d1%87%d1%83%d1%86%d0%b8%d1%82%d0%b5/</link>
		<comments>http://kulinar.eadvise.info/2011/03/%d0%be%d1%89%d0%b5-%d0%b7%d0%b0-%d0%bf%d0%b5%d1%87%d0%b5%d0%bd%d0%be%d1%82%d0%be-%d0%bc%d0%b5%d1%81%d0%be-%d0%b8-%d0%b7%d0%b5%d0%bb%d0%b5%d0%bd%d1%87%d1%83%d1%86%d0%b8%d1%82%d0%b5/#comments</comments>
		<pubDate>Sun, 27 Mar 2011 16:25:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Новини]]></category>
		<category><![CDATA[джоджен]]></category>
		<category><![CDATA[зелен лук]]></category>
		<category><![CDATA[копър]]></category>
		<category><![CDATA[магданоз]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=421</guid>
		<description><![CDATA[За печеното - парчето месо ще стане по-сочно, ако под тавичката във фърната сложите да се изпарява съд с вода.]]></description>
		<wfw:commentRss>http://kulinar.eadvise.info/2011/03/%d0%be%d1%89%d0%b5-%d0%b7%d0%b0-%d0%bf%d0%b5%d1%87%d0%b5%d0%bd%d0%be%d1%82%d0%be-%d0%bc%d0%b5%d1%81%d0%be-%d0%b8-%d0%b7%d0%b5%d0%bb%d0%b5%d0%bd%d1%87%d1%83%d1%86%d0%b8%d1%82%d0%b5/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>За сълзите в кухнята</title>
		<link>http://kulinar.eadvise.info/2011/03/%d0%b7%d0%b0-%d1%81%d1%8a%d0%bb%d0%b7%d0%b8%d1%82%d0%b5-%d0%b2-%d0%ba%d1%83%d1%85%d0%bd%d1%8f%d1%82%d0%b0/</link>
		<comments>http://kulinar.eadvise.info/2011/03/%d0%b7%d0%b0-%d1%81%d1%8a%d0%bb%d0%b7%d0%b8%d1%82%d0%b5-%d0%b2-%d0%ba%d1%83%d1%85%d0%bd%d1%8f%d1%82%d0%b0/#comments</comments>
		<pubDate>Sun, 27 Mar 2011 15:50:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[копър]]></category>
		<category><![CDATA[лук]]></category>
		<category><![CDATA[магданоз]]></category>
		<category><![CDATA[олио]]></category>
		<category><![CDATA[филийки]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=402</guid>
		<description><![CDATA[Лукът се нарязва на филийки, на ситно или се настъргва в зависимост от ястието, което се приготвя]]></description>
		<wfw:commentRss>http://kulinar.eadvise.info/2011/03/%d0%b7%d0%b0-%d1%81%d1%8a%d0%bb%d0%b7%d0%b8%d1%82%d0%b5-%d0%b2-%d0%ba%d1%83%d1%85%d0%bd%d1%8f%d1%82%d0%b0/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
