<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[RSS Feed]]></title><description><![CDATA[RSS Feed]]></description><link>https://ecency.com</link><image><url>https://ecency.com/logo512.png</url><title>RSS Feed</title><link>https://ecency.com</link></image><generator>RSS for Node</generator><lastBuildDate>Sun, 28 Jun 2026 17:49:24 GMT</lastBuildDate><atom:link href="https://ecency.com/@foodchef/rss" rel="self" type="application/rss+xml"/><item><title><![CDATA[Chocolate orange brownies]]></title><description><![CDATA[Ingredients 200g butter , chopped 200g dark chocolate , roughly chopped zest 1 large orange 4 large eggs 350g caster sugar 100g plain flour 50g cocoa powder 100g dark chocolate orange, chopped]]></description><link>https://ecency.com/@foodchef/chocolate-orange-brownies</link><guid isPermaLink="true">https://ecency.com/@foodchef/chocolate-orange-brownies</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Fri, 18 May 2018 13:50:12 GMT</pubDate><enclosure url="https://i.ecency.com/p/LcTxR7u1XKae8Zaj594qUJafNyNSBw9svATPAkZ7gdbF2hni67nQbjKm5nqgdqsYtjn1GfXe2TQBMBnbY5QFPM1kRLdcnC8vMH5XBfGbo44cS1YVd1NLwBdtzzngAeQNwgGUEYGS2cSfg7nyLDAUWCFfk?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[Fudgy chocolate and orange gateau]]></title><description><![CDATA[Set aside a day in the kitchen to make this fabulous cake. I’m not going to lie, it is a labour of love to bake all the sponges. But the process is very simple, and all your effort will be rewarded when]]></description><link>https://ecency.com/@foodchef/fudgy-chocolate-and-orange-gateau</link><guid isPermaLink="true">https://ecency.com/@foodchef/fudgy-chocolate-and-orange-gateau</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Fri, 18 May 2018 13:42:18 GMT</pubDate><enclosure url="https://i.ecency.com/p/2r8F9rTBenJR3iqPxDrevHK3vDeQGnHc8Wj8C8negStkvdivyJ7mbySx1qFVS2wZDSsThLQfDM96yVo34tnWUTa9js6UiTCvqpE3KZod7cPzJoPWKscDSwn76qZb5Xq34?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[Dark chocolate & orange cake]]></title><description><![CDATA[Ingredients 1 Seville orange a little melted butter , for greasing 100g plain chocolate, broken into pieces 3 eggs 280g caster sugar 240ml sunflower oil 25g cocoa powder 250g plain flour 1½ tsp baking]]></description><link>https://ecency.com/@foodchef/dark-chocolate-and-orange-cake</link><guid isPermaLink="true">https://ecency.com/@foodchef/dark-chocolate-and-orange-cake</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Fri, 18 May 2018 13:33:57 GMT</pubDate><enclosure url="https://i.ecency.com/p/5ShzsKnKF7vqjwxfz8GNQQU7Rv6mDu9Mbhf9eZ577FSCvyM17LHdPCbbsPVBBDQ1QGpGw9u1AYpwMGyiUHeDFT5UhsC4nYXamvn1RPnK7Fp9NeK6iwAstPys9nce1rhKqtagwfP3vej1vGCnJX9jC8Tp?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[Squidgy lemon-ginger cake]]></title><description><![CDATA[Ingredients 200g date , stoned 200g butter , cut in pieces 300g dark muscovado sugar 2 eggs 50g fresh or frozen root ginger, grated 1 lemon , grated zest 200g self-raising flour 1 Bramley apple (about]]></description><link>https://ecency.com/@foodchef/squidgy-lemon-ginger-cake</link><guid isPermaLink="true">https://ecency.com/@foodchef/squidgy-lemon-ginger-cake</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Sun, 13 May 2018 08:43:51 GMT</pubDate><enclosure url="https://i.ecency.com/p/EEEoA8oLaAxvDZG9qYrsSvDqYeABF1GqkXYm2Ven9neGTeDsYfjzt87E4g8Qf21t5z2aPx5x5goiTCiuxCFuLZTcpuYMJPsFdgmChz4C9ymN6APk9XuzgW8pQ8uon8mbhai2rwhesY9z6PMBBUM7c?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[Salted caramel pear cake]]></title><description><![CDATA[Ingredients 2cm piece ginger , grated 4 Williams pears, 3 grated over a sieve, reserving the pear juice for the caramel, 1 peeled, cored and chopped (do this when about to decorate) 360g self-raising flour]]></description><link>https://ecency.com/@foodchef/salted-caramel-pear-cake</link><guid isPermaLink="true">https://ecency.com/@foodchef/salted-caramel-pear-cake</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Sat, 12 May 2018 16:36:51 GMT</pubDate><enclosure url="https://i.ecency.com/p/2N61tyyncFaFnNFKLegVvzmsrMAExSDXzsHdqwaiT1cK7GFTFN2b9h7cuqNDG4DwzXvv1pmuUdKhTbFXVUG8RHwyeGreJLTBoEbijySvNxUuYm3YmBnNapSkgLC73UUzyX3fnehezxMk?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[Chocolate, salted caramel & banana mess]]></title><description><![CDATA[Ingredients ½ vanilla pod, scraped of seeds 150ml double cream 2 ready-made meringue nests, crumbled into chunks 2 bananas , sliced For the salted caramel sauce 2 tbsp caster sugar 3 tbsp double cream]]></description><link>https://ecency.com/@foodchef/chocolate-salted-caramel-and-banana-mess</link><guid isPermaLink="true">https://ecency.com/@foodchef/chocolate-salted-caramel-and-banana-mess</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Sat, 12 May 2018 16:30:06 GMT</pubDate><enclosure url="https://i.ecency.com/p/5ShzsKnKF7vqjwxfz8GNQQU7Rv6mDu9Mbhf9eZ575Mn2sxp2vSmd1kY3RPoe52hSwa3MHaxAAU6yEZor4CfPARkLHFPCUT15AvGE8c2SGMmHN8jvKBA4pvbs5weVCcLQjLW4jKX93auBoNz4FJbpFz8n?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[Chocolate ganache & salted caramel brittle]]></title><description><![CDATA[Ingredients 200g dark chocolate (or gluten-free alternative), broken into pieces 284ml pot double cream For the caramel sauce 100g soft brown sugar 100g butter 150ml double cream For the salted caramel]]></description><link>https://ecency.com/@foodchef/chocolate-ganache-and-salted-caramel-brittle</link><guid isPermaLink="true">https://ecency.com/@foodchef/chocolate-ganache-and-salted-caramel-brittle</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Sat, 12 May 2018 14:45:45 GMT</pubDate><enclosure url="https://i.ecency.com/p/Zskj9C56UondJxcjVaienfhVaNb7LJVWG6e787gaQfp3d6UYPWnAfha7oZHrmyPsNo2NVsja4Pde7JRJa23DwVyiq5XThFESumFWgnKhHXAsyFEcLipv?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[Salted caramel chocolate torte]]></title><description><![CDATA[Ingredients 175g digestive biscuits 85g butter , melted 397g can caramel (we used Carnation caramel) 1 tsp sea salt, plus extra to serve 300g plain chocolate (70% solids), broken into chunks 600ml tub]]></description><link>https://ecency.com/@foodchef/salted-caramel-chocolate-torte</link><guid isPermaLink="true">https://ecency.com/@foodchef/salted-caramel-chocolate-torte</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Sat, 12 May 2018 07:49:42 GMT</pubDate><enclosure url="https://i.ecency.com/p/LcTxR7u1XKae8Zaj594qUJafNyNSBw9svATPAkZ7d1PL5h6zKCuvJBNpUGop5er1EvvP3znPTKVhaqGjDzKrGyn6FuB12Kn64gfm48ZZFs1ngZtnsz5P7Xe6VvF4LRcBHTpGWYgkqTkCMKd66HCM6fPbU?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[Salted caramel choc pots]]></title><description><![CDATA[Ingredients 4 tbsp dulce de leche or canned caramel (we used Carnation) ½ tsp sea salt, plus extra to serve 85g each milk and dark chocolate , broken into squares 1-2 long, thin, plain grissini 2 tbsp]]></description><link>https://ecency.com/@foodchef/salted-caramel-choc-pots</link><guid isPermaLink="true">https://ecency.com/@foodchef/salted-caramel-choc-pots</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Sat, 12 May 2018 07:30:54 GMT</pubDate><enclosure url="https://i.ecency.com/p/5ShzsKnKF7vqjwxfz8GNQQU7Rv6mDu9Mbhf9eZ5757qPj5o5cThmW2F1SRXZjQiKfxDepnSNGwdp3NkhaxrckYb66J7AGzwJnEv5cGUGnvDRMvqX9kYhFgAuVWEnEyi7HAGoyh3skGcBpbn5D1Dur2Dc?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[Salted caramel popcorn pots]]></title><description><![CDATA[Ingredients 400ml double cream 200ml milk 140g toffee popcorn, plus a little to serve 2 gelatine leaves 4 tbsp caramel from a can (we used Carnation) ¼-½ tsp flaky sea salt]]></description><link>https://ecency.com/@foodchef/salted-caramel-popcorn-pots</link><guid isPermaLink="true">https://ecency.com/@foodchef/salted-caramel-popcorn-pots</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Sat, 12 May 2018 07:03:09 GMT</pubDate><enclosure url="https://i.ecency.com/p/32FTXiZsHoAWXDGUT6XfPTLRBbYW7TUFpRSTArzFnovVibasZxnKn16NEt5eTnaZSCN3519uQoVKzyTuxTLNBwTPShAbVBjxd75ahB587mYR52PmMxYrePLeUJEefxNoKCj7UB4XNdHfsy4i?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[Broken biscotti ice cream with hot mocha]]></title><description><![CDATA[Ingredients 500ml pot good-quality vanilla ice-cream 12 biscotti biscuits 100g bar good-quality dark chocolate 2 tbsp brandy 200ml (about 1 mug) freshly-made strong coffee]]></description><link>https://ecency.com/@foodchef/broken-biscotti-ice-cream-with-hot-mocha</link><guid isPermaLink="true">https://ecency.com/@foodchef/broken-biscotti-ice-cream-with-hot-mocha</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Sat, 12 May 2018 05:20:18 GMT</pubDate><enclosure url="https://i.ecency.com/p/5ShzsKnKF7vqjwxfz8GNQQU7Rv6mDu9Mbhf9eZ574HM9MVfLtrcckVuUFRBcDRjqzQhjTwVcyFrNjccE2E2wbYjdKWZVw3ZyuMQ4bzvUevdf5XLaWgshRnHkPLYi8UdihUjR6Gmk9gGhinW8QGDqMS9t?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[Hot mocha puddings]]></title><description><![CDATA[Ingredients 150ml milk 50g pitted prunes 2 tsp instant coffee 50g soft butter 50g icing sugar 1 large egg 50g ground almonds 2 tbsp cocoa 1 tbsp self-raising flour 4 scoops coffee or vanilla ice cream,]]></description><link>https://ecency.com/@foodchef/hot-mocha-puddings</link><guid isPermaLink="true">https://ecency.com/@foodchef/hot-mocha-puddings</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Fri, 11 May 2018 10:50:33 GMT</pubDate><enclosure url="https://i.ecency.com/p/cyxkEVqiiLyAJMrzqHfWLT7YbdgoprDQGwdeDRwqy4AUwpzW2uBjMW2mWSh2Xpo5jLBQBnSg6ahcmtPMG9uz1DZ5K6tMZexiFSrqS8S569VL8QyUZPcBrJyFuSzVSKBkHwL?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[Hazelnut cream hot chocolate]]></title><description><![CDATA[Ingredients 50ml double cream 1 tsp chocolate hazelnut spread (we used Nutella) 150ml whole milk 25g milk chocolate , chopped 25ml hazelnut liqueur (we used Frangelico) 1 tsp chopped hazelnuts , toasted]]></description><link>https://ecency.com/@foodchef/hazelnut-cream-hot-chocolate</link><guid isPermaLink="true">https://ecency.com/@foodchef/hazelnut-cream-hot-chocolate</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Fri, 11 May 2018 10:45:24 GMT</pubDate><enclosure url="https://i.ecency.com/p/9vWp6aU4y8kyJM9JABQLS7EhjmU3VVqJQJsLWXdiM4mP4S7pjUNM1oYhxdiqrVgyNhhGGM4PDPssHw4m7Y2nDHS2NvLR2pmBEkd9Ly6jU4Uug8LjpfY1kuhd9QRn3tkai1MFpCShJvkewQwin?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[Easy cheesecake]]></title><description><![CDATA[Ingredients 4 shortbread biscuits 300g tub soft cheese zest and juice of 1 lime 3 tbsp icing sugar ½ a 380g pack of frozen mixed berries, plus a few extra to serve]]></description><link>https://ecency.com/@foodchef/easy-cheesecake</link><guid isPermaLink="true">https://ecency.com/@foodchef/easy-cheesecake</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Fri, 11 May 2018 10:36:57 GMT</pubDate><enclosure url="https://i.ecency.com/p/5ShzsKnKF7vqjwxfz8GNQQU7Rv6mDu9Mbhf9eZ577HAeuEAWvRJGumhECvGkLUpoP7mQ5KNgzcQDWqo7i9iEmGXEWj8GoWS9mcKZZtxSesBFLjbaC9skLLY4mGCq1xMiJNpmuezPXzbwWPCz6M88tqdx?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[Baileys banana trifles]]></title><description><![CDATA[Ingredients 300g pot extra-thick double cream 7 tbsp Baileys 6 chocolate brownies (about 250g/9oz), broken up, or use crumbled chocolate biscuits or loaf cake 3 bananas , sliced 500g pot vanilla custard]]></description><link>https://ecency.com/@foodchef/baileys-banana-trifles</link><guid isPermaLink="true">https://ecency.com/@foodchef/baileys-banana-trifles</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Fri, 11 May 2018 10:14:54 GMT</pubDate><enclosure url="https://i.ecency.com/p/5ShzsKnKF7vqjwxfz8GNQQU7Rv6mDu9Mbhf9eZ575NJxYzekWFgDsxhxHHjUbMXtQJERiNPzVsxxdVfWkKbDPZ9uTE6TKxUe5rNc2SbPJzFwYLnjJD2PxYmAGFwu3fERtu3KSny7xUxgCeLAcrwAbfjk?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[Eyeball snot-tail]]></title><description><![CDATA[Ingredients 135g pack lime jelly 700ml apple & pear juice (we used Copella) 300ml lemonade 425g can lychees in syrup 10-15 cocktail cherries from a jar 10-15 raisins You will need 10-15 cocktail sticks]]></description><link>https://ecency.com/@foodchef/eyeball-snot-tail</link><guid isPermaLink="true">https://ecency.com/@foodchef/eyeball-snot-tail</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Fri, 11 May 2018 10:08:12 GMT</pubDate><enclosure url="https://i.ecency.com/p/99pyU5Ga1kws91ecJjkANAzfstp5ietJ4ACvk9NVLe5T9YWhaq6V4boxArqtw9SUXEidkiEXbMYurNTmbDQ1DVFtfQ83KN379iniS1KDX3FJLJiE8YJJqHNHWGfyTusvxn?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[Scary Halloween jelly]]></title><description><![CDATA[Ingredients 2 x 135g packs strawberry or raspberry jelly 425g can lychee in syrup 12-14 small seedless green grapes 12-14 dark coloured jelly beans 80g white marzipan 6-8 whole blanched almonds red piping]]></description><link>https://ecency.com/@foodchef/scary-halloween-jelly</link><guid isPermaLink="true">https://ecency.com/@foodchef/scary-halloween-jelly</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Fri, 11 May 2018 09:23:54 GMT</pubDate><enclosure url="https://i.ecency.com/p/LcTxR7u1XKae8Zaj594qUJafNyNSBw9svATPAkZ7oCELdWg8SZ9ocEAqSrHRuCntTw61BykzVq864vry7AbyP3SNMvqiNKqeC2hrm3oEEQmnhTy1ykxUrYbHoUUWBewkNdZGHNALCWTnFK83zbdnJf6CN?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[Halloween dips & bites]]></title><description><![CDATA[Ingredients Creepy bites 320g pack soft wheat tortillas 3 tbsp vegetable oil 50g poppy or black sesame seed Hellfire spread ½ squash, peeled, deseeded and diced 1 tbsp vegetable oil ½ tsp ground cumin]]></description><link>https://ecency.com/@foodchef/halloween-dips-and-bites</link><guid isPermaLink="true">https://ecency.com/@foodchef/halloween-dips-and-bites</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Thu, 10 May 2018 13:32:57 GMT</pubDate><enclosure url="https://i.ecency.com/p/21PRtjKRXPQyotRPt1Hd7fPufGf1WCpCvB7qBKbTkFBySR86KAT6ghz352d9BCcqqLc2JTnWQo6BFY5v6QvURrVeMYVAyE4EYWPyAZwvWfhqpRe11m5V9CWdFMDM3aht4LEG8P3udor3vTg1S8cTPsU?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[Freaky finger red velvet cake]]></title><description><![CDATA[Ingredients For the red velvet cake 175g soft butter , plus extra for greasing 225g white caster sugar 1 tsp vanilla extract 3 large eggs , at room temperature 1 tbsp red food colouring paste (we used]]></description><link>https://ecency.com/@foodchef/freaky-finger-red-velvet-cake</link><guid isPermaLink="true">https://ecency.com/@foodchef/freaky-finger-red-velvet-cake</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Thu, 10 May 2018 10:42:42 GMT</pubDate><enclosure url="https://i.ecency.com/p/gPCasciUWmF5VZucjWuzmpXUomGMznGBossB7LD3ar4YQKeFYr6qUy79ZEPUFyxGtbene4JqjqN3CjgeZu6E5AQonhduuWkvtHGHxubhRJdymkGNRsocgDvszENQPjStZMJczcUazUjXFZbYir?format=match&amp;mode=fit" length="0" type="false"/></item><item><title><![CDATA[Red velvet cake]]></title><description><![CDATA[Ingredients few sweets to decorate, we used jelly hearts from a sweet shop (optional) For the sponges 250g butter, plus extra for greasing 200g dark chocolate, broken into chunks 500g plain flour 500g]]></description><link>https://ecency.com/@foodchef/red-velvet-cake</link><guid isPermaLink="true">https://ecency.com/@foodchef/red-velvet-cake</guid><category><![CDATA[food]]></category><dc:creator><![CDATA[foodchef]]></dc:creator><pubDate>Mon, 07 May 2018 09:35:06 GMT</pubDate><enclosure 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