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<url><loc>https://holycook.es/noticias/recetas/pesto-rosso-tomate-seco-parmesano-enrique-pereira/</loc><news:news><news:publication><news:name>HolyCook Noticias</news:name><news:language>es</news:language></news:publication><news:publication_date>2026-09-29T06:02:04.070Z</news:publication_date><news:title>Enrique Pereira, chef: &quot;Tritura 60 g de tomate seco con 30 g de almendra y 30 g de parmesano&quot;</news:title></news:news></url>
<url><loc>https://holycook.es/noticias/recetas/fideos-udon-ternera-willy-pascual/</loc><news:news><news:publication><news:name>HolyCook Noticias</news:name><news:language>es</news:language></news:publication><news:publication_date>2026-09-29T06:01:21.595Z</news:publication_date><news:title>Willy Pascual, cocinero: &quot;Dora 200 g de ternera y cocina los udon con la salsa dos minutos&quot;</news:title></news:news></url>
<url><loc>https://holycook.es/noticias/trucos/crema-pastelera-almidon-yema-hervir/</loc><news:news><news:publication><news:name>HolyCook Noticias</news:name><news:language>es</news:language></news:publication><news:publication_date>2026-09-28T06:03:34.441Z</news:publication_date><news:title>Emma Sofía, pastelera: &quot;El almidón protege la yema y te deja hervirla sin que se corte&quot;</news:title></news:news></url>
<url><loc>https://holycook.es/noticias/recetas/aceite-achiotado-casero-semillas-achiote/</loc><news:news><news:publication><news:name>HolyCook Noticias</news:name><news:language>es</news:language></news:publication><news:publication_date>2026-09-28T06:02:30.440Z</news:publication_date><news:title>@malejabestial, cocinero: &quot;Calienta 16 g de achiote con 350 ml de aceite a fuego mínimo&quot;</news:title></news:news></url>
<url><loc>https://holycook.es/noticias/actualidad/tortilla-navarra-rabo-toro-inaki/</loc><news:news><news:publication><news:name>HolyCook Noticias</news:name><news:language>es</news:language></news:publication><news:publication_date>2026-09-28T06:01:43.738Z</news:publication_date><news:title>Iñaki, cocinero: &quot;Cocina la ternera 3 horas, reduce el caldo 2 y haz la patata en dos cocciones&quot;</news:title></news:news></url>
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