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	<title>Fine Clinic</title>
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	<description>Non-Surgical Weight Loss and Anti-Ageing</description>
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		<title>GRAPEFRUIT VINAIGRETTE</title>
		<link>http://thefineclinic.co.uk/?p=1394</link>
		<comments>http://thefineclinic.co.uk/?p=1394#comments</comments>
		<pubDate>Sun, 08 May 2011 22:14:18 +0000</pubDate>
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				<category><![CDATA[Sauces & Dressings]]></category>

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		<description><![CDATA[1 pink grapefruit 2 oranges 2 tablespoons  olive oil 1 tablespoons white wine vinegar Freshly ground black pepper Peel the grapefruit and oranges with a sharp knife, removing all the pith, then cut the segments from between the membranes. Do this over a bowl to catch the juice, and also squeeze out any remaining juice <a href='http://thefineclinic.co.uk/?p=1394'>[Read more]</a>]]></description>
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		<title>SOY POACHED FISH</title>
		<link>http://thefineclinic.co.uk/?p=1391</link>
		<comments>http://thefineclinic.co.uk/?p=1391#comments</comments>
		<pubDate>Sun, 08 May 2011 15:25:30 +0000</pubDate>
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				<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://thefineclinic.co.uk/?p=1391</guid>
		<description><![CDATA[For this recipe it is important to choose white fish that holds together well when cooked, e.g. grey mullet, salmon, Pollack, halibut. Serves 4 – 8 depending on whether you have it as a main dish or a starter. INGREDIENTS: 8 white fish fillets, Half a pint [300ml] of chicken stock 1 tablespoon light soy <a href='http://thefineclinic.co.uk/?p=1391'>[Read more]</a>]]></description>
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		<title>BEEF BOUILLON</title>
		<link>http://thefineclinic.co.uk/?p=1366</link>
		<comments>http://thefineclinic.co.uk/?p=1366#comments</comments>
		<pubDate>Sat, 07 May 2011 04:58:53 +0000</pubDate>
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				<category><![CDATA[Soups]]></category>

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		<description><![CDATA[The bouillon may be used as a clear soup or as a beef stock in other recipes.  If a stronger flavour is required for a stock, simmer the bouillon uncovered for longer, thereby reducing the liquid further. Makes 6 cups Preparation time 15 minutes Cooking time  8 hours Ingredients 4 lb [2kg] lean beef from <a href='http://thefineclinic.co.uk/?p=1366'>[Read more]</a>]]></description>
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		<title>CHICKEN CONSOMMÉ OR CHICKEN STOCK</title>
		<link>http://thefineclinic.co.uk/?p=1364</link>
		<comments>http://thefineclinic.co.uk/?p=1364#comments</comments>
		<pubDate>Sat, 07 May 2011 04:57:46 +0000</pubDate>
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				<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://thefineclinic.co.uk/?p=1364</guid>
		<description><![CDATA[This recipe can be used to make consomme or stock. For a stock you will not need the egg whites, but otherwise proceed as for consomme, stopping before the egg whites are added. This is clearly stated in the instructions below. Serves 6 Preparation time 20 minutes Cooking time 2 ½ hours Ingredients 1 cooked chicken carcass, <a href='http://thefineclinic.co.uk/?p=1364'>[Read more]</a>]]></description>
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		<title>CHICKEN SOUP</title>
		<link>http://thefineclinic.co.uk/?p=1362</link>
		<comments>http://thefineclinic.co.uk/?p=1362#comments</comments>
		<pubDate>Sat, 07 May 2011 04:56:57 +0000</pubDate>
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				<category><![CDATA[Soups]]></category>

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		<description><![CDATA[Makes about 1 litre [1¾ pints] Preparation time 20 minutes Cooking time 30 minutes Ingredients 250g  [8oz]chicken breast cut into bite-sized pieces 1 litre [1¾ pints]  chicken stock [see stock recipe or use a ready-made liquid stock, a stock cube or powdered stock] 1 tablespoon lemon juice 2 tablespoons fish sauce 6 dried kaffir lime <a href='http://thefineclinic.co.uk/?p=1362'>[Read more]</a>]]></description>
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		<title>AUGOLEMONO SOUP [GREEK]</title>
		<link>http://thefineclinic.co.uk/?p=1360</link>
		<comments>http://thefineclinic.co.uk/?p=1360#comments</comments>
		<pubDate>Sat, 07 May 2011 04:56:16 +0000</pubDate>
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				<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://thefineclinic.co.uk/?p=1360</guid>
		<description><![CDATA[This is a Greek  recipe which makes a chicken soup with a hint of lemon. Makes about 3 pints [2 litres] Preparation time 20 minutes Cooking time 12 minutes Ingredients 8oz [250gm] cooked chicken, skinned and boned, 3 pints [2 litre]chicken stock, 4 eggs, juice of 2 lemons, ½ teaspoon black pepper, 1 tbsp chopped <a href='http://thefineclinic.co.uk/?p=1360'>[Read more]</a>]]></description>
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		<title>SPICY PORK SOUP</title>
		<link>http://thefineclinic.co.uk/?p=1358</link>
		<comments>http://thefineclinic.co.uk/?p=1358#comments</comments>
		<pubDate>Sat, 07 May 2011 04:55:48 +0000</pubDate>
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				<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://thefineclinic.co.uk/?p=1358</guid>
		<description><![CDATA[Makes approximately 2 pints [725ml] of soup Preparation time: 20 minutes Cooking time: 2 hours Ingredients 1 pork hock; 8 juniper berries, crushed; 1 bay leaf; 8 cardamom pods, bruised; 8 black peppercorns,  crushed; 1 pint water; 1 pint orange juice; Grated rind of one orange; 1 teaspoon cumin powder; 1 teaspoon ground coriander; 1 <a href='http://thefineclinic.co.uk/?p=1358'>[Read more]</a>]]></description>
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		<title>PEPPERPOT SOUP</title>
		<link>http://thefineclinic.co.uk/?p=1356</link>
		<comments>http://thefineclinic.co.uk/?p=1356#comments</comments>
		<pubDate>Sat, 07 May 2011 04:55:14 +0000</pubDate>
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				<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://thefineclinic.co.uk/?p=1356</guid>
		<description><![CDATA[This makes a large volume and you may wish to decrease the recipe. You may substitute with other meat but NOT lamb or rabbit. Additional water may be added. It is recommended, when making soups with meat, that you make them the day before you want to eat them. When cooled, the natural fats solidify <a href='http://thefineclinic.co.uk/?p=1356'>[Read more]</a>]]></description>
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		<title>Information on stocks</title>
		<link>http://thefineclinic.co.uk/?p=1354</link>
		<comments>http://thefineclinic.co.uk/?p=1354#comments</comments>
		<pubDate>Sat, 07 May 2011 04:54:31 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Stock]]></category>

		<guid isPermaLink="false">http://thefineclinic.co.uk/?p=1354</guid>
		<description><![CDATA[For those of you wanting to make your own stock, both the beef bouillon and chicken consommé recipes in the soup section may be used as stock just as they are, or, if a stronger flavour is desired, simmer for longer to reduce the liquid further. If buying ready-made stock, or using stock powder or <a href='http://thefineclinic.co.uk/?p=1354'>[Read more]</a>]]></description>
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		<title>SPICED PRAWNS</title>
		<link>http://thefineclinic.co.uk/?p=1352</link>
		<comments>http://thefineclinic.co.uk/?p=1352#comments</comments>
		<pubDate>Sat, 07 May 2011 04:51:43 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Shellfish]]></category>

		<guid isPermaLink="false">http://thefineclinic.co.uk/?p=1352</guid>
		<description><![CDATA[Serves  5 Preparation time 5 minutes plus 30 minutes marinating time. Cooking time 2 minutes Ingredients 1 lb [500 grams] medium prawns, shelled and deveined. 2 oz [65 ml]olive oil 1 teaspoon cayenne pepper 1 teaspoon chilli powder 1 teaspoon ground cumin ½ teaspoon ground white pepper Several grindings black pepper Combine all ingredients except <a href='http://thefineclinic.co.uk/?p=1352'>[Read more]</a>]]></description>
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