<?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; лук</title>
	<atom:link href="http://kulinar.eadvise.info/tag/%d0%bb%d1%83%d0%ba/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>КАПАМА</title>
		<link>http://kulinar.eadvise.info/2011/05/%d0%ba%d0%b0%d0%bf%d0%b0%d0%bc%d0%b0/</link>
		<comments>http://kulinar.eadvise.info/2011/05/%d0%ba%d0%b0%d0%bf%d0%b0%d0%bc%d0%b0/#comments</comments>
		<pubDate>Fri, 20 May 2011 14:19:52 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Топлинна (вторична) обработка на хранителните продукти]]></category>
		<category><![CDATA[ароматни пролетни треви]]></category>
		<category><![CDATA[българска кухня]]></category>
		<category><![CDATA[Домати]]></category>
		<category><![CDATA[лук]]></category>
		<category><![CDATA[месо]]></category>
		<category><![CDATA[пресни зеленчуци]]></category>
		<category><![CDATA[чесън]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=732</guid>
		<description><![CDATA[Капамата е гозба от най-старите видове, считана като специалитет на българската кухня.]]></description>
		<wfw:commentRss>http://kulinar.eadvise.info/2011/05/%d0%ba%d0%b0%d0%bf%d0%b0%d0%bc%d0%b0/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Полезни тайни</title>
		<link>http://kulinar.eadvise.info/2011/04/%d0%bf%d0%be%d0%bb%d0%b5%d0%b7%d0%bd%d0%b8-%d1%82%d0%b0%d0%b9%d0%bd%d0%b8/</link>
		<comments>http://kulinar.eadvise.info/2011/04/%d0%bf%d0%be%d0%bb%d0%b5%d0%b7%d0%bd%d0%b8-%d1%82%d0%b0%d0%b9%d0%bd%d0%b8/#comments</comments>
		<pubDate>Sun, 10 Apr 2011 07:54:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[лук]]></category>
		<category><![CDATA[сладкиши]]></category>
		<category><![CDATA[хляб]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=632</guid>
		<description><![CDATA[В загорялото ястие сложете кора хляб или филийка лук (ако ястието позволява това). ]]></description>
		<wfw:commentRss>http://kulinar.eadvise.info/2011/04/%d0%bf%d0%be%d0%bb%d0%b5%d0%b7%d0%bd%d0%b8-%d1%82%d0%b0%d0%b9%d0%bd%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>Домати и краставици</title>
		<link>http://kulinar.eadvise.info/2011/04/%d0%b4%d0%be%d0%bc%d0%b0%d1%82%d0%b8-%d0%b8-%d0%ba%d1%80%d0%b0%d1%81%d1%82%d0%b0%d0%b2%d0%b8%d1%86%d0%b8/</link>
		<comments>http://kulinar.eadvise.info/2011/04/%d0%b4%d0%be%d0%bc%d0%b0%d1%82%d0%b8-%d0%b8-%d0%ba%d1%80%d0%b0%d1%81%d1%82%d0%b0%d0%b2%d0%b8%d1%86%d0%b8/#comments</comments>
		<pubDate>Sun, 10 Apr 2011 07:06:48 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[Домати]]></category>
		<category><![CDATA[краставици]]></category>
		<category><![CDATA[лук]]></category>
		<category><![CDATA[мед]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=570</guid>
		<description><![CDATA[Доматената салца не киселее и става по-вкусна, ако наред с олиото и лука й се добави и 1 ч. л. мед.]]></description>
		<wfw:commentRss>http://kulinar.eadvise.info/2011/04/%d0%b4%d0%be%d0%bc%d0%b0%d1%82%d0%b8-%d0%b8-%d0%ba%d1%80%d0%b0%d1%81%d1%82%d0%b0%d0%b2%d0%b8%d1%86%d0%b8/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Почистване на зеленчуци</title>
		<link>http://kulinar.eadvise.info/2011/03/%d0%bf%d0%be%d1%87%d0%b8%d1%81%d1%82%d0%b2%d0%b0%d0%bd%d0%b5-%d0%bd%d0%b0-%d0%b7%d0%b5%d0%bb%d0%b5%d0%bd%d1%87%d1%83%d1%86%d0%b8/</link>
		<comments>http://kulinar.eadvise.info/2011/03/%d0%bf%d0%be%d1%87%d0%b8%d1%81%d1%82%d0%b2%d0%b0%d0%bd%d0%b5-%d0%bd%d0%b0-%d0%b7%d0%b5%d0%bb%d0%b5%d0%bd%d1%87%d1%83%d1%86%d0%b8/#comments</comments>
		<pubDate>Mon, 28 Mar 2011 21:04:26 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Кулинарни тайни]]></category>
		<category><![CDATA[картофи]]></category>
		<category><![CDATA[лук]]></category>
		<category><![CDATA[моркови]]></category>
		<category><![CDATA[целина]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=529</guid>
		<description><![CDATA[Морковите се мият цели с четка за ръце под струя течаща вода.]]></description>
		<wfw:commentRss>http://kulinar.eadvise.info/2011/03/%d0%bf%d0%be%d1%87%d0%b8%d1%81%d1%82%d0%b2%d0%b0%d0%bd%d0%b5-%d0%bd%d0%b0-%d0%b7%d0%b5%d0%bb%d0%b5%d0%bd%d1%87%d1%83%d1%86%d0%b8/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Целина</title>
		<link>http://kulinar.eadvise.info/2011/03/%d1%86%d0%b5%d0%bb%d0%b8%d0%bd%d0%b0/</link>
		<comments>http://kulinar.eadvise.info/2011/03/%d1%86%d0%b5%d0%bb%d0%b8%d0%bd%d0%b0/#comments</comments>
		<pubDate>Sun, 27 Mar 2011 17:50:36 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Подправки]]></category>
		<category><![CDATA[лук]]></category>
		<category><![CDATA[мащерка]]></category>
		<category><![CDATA[риган]]></category>
		<category><![CDATA[сол]]></category>
		<category><![CDATA[хлориди]]></category>
		<category><![CDATA[чесън]]></category>

		<guid isPermaLink="false">http://kulinar.eadvise.info/?p=496</guid>
		<description><![CDATA[Миризливата целина е почитана още от древните египтяни, елини и римляни.]]></description>
		<wfw:commentRss>http://kulinar.eadvise.info/2011/03/%d1%86%d0%b5%d0%bb%d0%b8%d0%bd%d0%b0/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>
