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	<title>Istanbul Culinary Institute &#187; News from IstCI</title>
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		<title>Here is a new recipe for you to bake:  Zucchini fritters</title>
		<link>http://www.istanbulculinary.com/eng/archives/3225</link>
		<comments>http://www.istanbulculinary.com/eng/archives/3225#comments</comments>
		<pubDate>Tue, 03 Jan 2012 17:57:50 +0000</pubDate>
		<dc:creator>ICI</dc:creator>
				<category><![CDATA[News from IstCI]]></category>

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		<description><![CDATA[Enjoy Zucchini Fritters (Mücver) Zucchini: 500gr Scallions, chopped: 1 each Feta cheese, crumbled: 100gr Flour: 75gr Egg: 3 each Dill, chopped: 1 bunch Black pepper: 1 tsp. Salt: as needed Wash the zucchini and grate them.  Drain the excess liquidby pressing. In a large bowl place the zucchini, feta cheese, chopped dill, salt, pepper and [...]]]></description>
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		<title>Captain of the Norwegian Culinary Team, Jostein Medhus was in Istanbul Culinary Institute&#8230;</title>
		<link>http://www.istanbulculinary.com/eng/archives/3123</link>
		<comments>http://www.istanbulculinary.com/eng/archives/3123#comments</comments>
		<pubDate>Tue, 13 Dec 2011 05:52:00 +0000</pubDate>
		<dc:creator>ICI</dc:creator>
				<category><![CDATA[News from IstCI]]></category>

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		<description><![CDATA[Norwegian Royal Embassy and Innovation Norway hosted Norwegian Chef Jostein Medhus in Istanbul. We wanted to share one of his recipes with you Enjoy&#8230; 1: Salmon Tataki, crispy vegetables and black pepper vinaigrette Fish: ½ tbsp toasted black pepper 1 tbsp toasted coriander seeds 1 tbsp toasted fennel seeds 1 tbsp toasted sesame seeds 600 [...]]]></description>
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		<title>It is the season of the quince</title>
		<link>http://www.istanbulculinary.com/eng/archives/3085</link>
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		<pubDate>Fri, 02 Dec 2011 13:28:50 +0000</pubDate>
		<dc:creator>ICI</dc:creator>
				<category><![CDATA[News from IstCI]]></category>

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		<description><![CDATA[You can do many tasty things with his fruit, jams, compotes, desserts. From time to time we have quince pie in the menu at the Enstitu. Here is the recipe for you to bake:We will first make a pie crust; blind bake it, then make the pie filling and bake together. Ingredients for the crust: [...]]]></description>
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		<title>Registration for Chefschool weekend program has started</title>
		<link>http://www.istanbulculinary.com/eng/archives/2784</link>
		<comments>http://www.istanbulculinary.com/eng/archives/2784#comments</comments>
		<pubDate>Tue, 20 Sep 2011 10:02:42 +0000</pubDate>
		<dc:creator>ICI</dc:creator>
				<category><![CDATA[News from IstCI]]></category>

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		<description><![CDATA[The interviews for  February 18, 2012 weekend program has started. You may fill the application form under the Chefschool page.]]></description>
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		<title>Make your mayonnaise at home</title>
		<link>http://www.istanbulculinary.com/eng/archives/2177</link>
		<comments>http://www.istanbulculinary.com/eng/archives/2177#comments</comments>
		<pubDate>Mon, 21 Mar 2011 09:26:15 +0000</pubDate>
		<dc:creator>ICI</dc:creator>
				<category><![CDATA[News from IstCI]]></category>

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		<description><![CDATA[Do you like mayonnaise? If mayo is something that you consume in your kitchen, here is an easy recipe so that you can prepare your own, without any additives or preservatives. The recipe below will provide you a jar around 750 ml. You can keep it in the fridge up to one week, with closed [...]]]></description>
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