<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:content="http://purl.org/rss/1.0/modules/content/"><channel><title>Paté on Pics and Cakes</title><link>https://picsandcakes.com/blog/en/tags/pat%C3%A9/</link><description>Recent content in Paté on Pics and Cakes</description><image><title>Pics and Cakes</title><url>https://picsandcakes.com/og-image.png</url><link>https://picsandcakes.com/og-image.png</link></image><generator>Hugo -- 0.146.0</generator><language>en</language><lastBuildDate>Fri, 07 Dec 2012 17:03:53 +0000</lastBuildDate><atom:link href="https://picsandcakes.com/blog/en/tags/pat%C3%A9/index.xml" rel="self" type="application/rss+xml"/><item><title>Sardine pâté</title><link>https://picsandcakes.com/blog/en/posts/pate-de-sardinas/</link><pubDate>Fri, 07 Dec 2012 17:03:53 +0000</pubDate><guid>https://picsandcakes.com/blog/en/posts/pate-de-sardinas/</guid><description>&lt;p>This is one of those recipes that comes together almost without thinking, with just a few totally everyday ingredients. An easy way to put out an appetizer where you know exactly what&amp;rsquo;s in it and that&amp;rsquo;s bound to surprise more than one guest. We made it as part of a big buffet-style spread for a birthday. You can serve it already spread, piped into little tartlets, or, if you prefer, in a pretty bowl so everyone can help themselves.&lt;/p></description></item></channel></rss>