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	<title>pot | Slow Foodies</title>
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	<description>Jitske&#039;s blog over gezond, verantwoord en lekker eten</description>
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		<title>De betere ansjovis (VIDEO)</title>
		<link>https://slowfoodies.nl/de-betere-ansjovis-video/</link>
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		<dc:creator><![CDATA[Jitske]]></dc:creator>
		<pubDate>Thu, 22 Jan 2026 09:16:00 +0000</pubDate>
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		<category><![CDATA[Jitske Jonkman]]></category>
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		<category><![CDATA[Petra Possel]]></category>
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					<description><![CDATA[In het Baskische Bermeo vissen ze duurzaam op ansjovis en en verwerken ze bij Karmelo Toja de vis ambachtelijk. ]]></description>
		
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		<title>Spruitjes inmaken</title>
		<link>https://slowfoodies.nl/spruitjes-inmaken/</link>
					<comments>https://slowfoodies.nl/spruitjes-inmaken/#comments</comments>
		
		<dc:creator><![CDATA[Jitske]]></dc:creator>
		<pubDate>Wed, 20 Nov 2024 16:25:00 +0000</pubDate>
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		<category><![CDATA[winter]]></category>
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					<description><![CDATA[Weer spruitjes binnen van Herenboeren Lingezegen-Grootstal! Dan wordt het tijd om eens te experimenteren met inmaken. Ik heb spruitjes en rode bieten liggen, en ga die allebei zoetzuur inmaken. SchoonDe potten van 0,5 liter kook ik eerst 15 minuten uit (de ringen 5 minuten) zodat ze brandschoon zijn. Dat is belangrijk bij inmaken: je moet [&#8230;]]]></description>
		
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