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	<title>saus | Slow Foodies</title>
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	<link>https://slowfoodies.nl</link>
	<description>Jitske&#039;s blog over gezond, verantwoord en lekker eten</description>
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		<title>Oosterse auberginedip</title>
		<link>https://slowfoodies.nl/baba-ganoush/</link>
					<comments>https://slowfoodies.nl/baba-ganoush/#respond</comments>
		
		<dc:creator><![CDATA[Jitske]]></dc:creator>
		<pubDate>Sun, 12 Mar 2023 10:24:00 +0000</pubDate>
				<category><![CDATA[Recepten]]></category>
		<category><![CDATA[Verantwoord]]></category>
		<category><![CDATA[aubergine]]></category>
		<category><![CDATA[auberginegerecht]]></category>
		<category><![CDATA[auberginerecept]]></category>
		<category><![CDATA[baba ganoush]]></category>
		<category><![CDATA[baba ganoush maken]]></category>
		<category><![CDATA[bereiden]]></category>
		<category><![CDATA[flat bread]]></category>
		<category><![CDATA[gerecht]]></category>
		<category><![CDATA[Hoe maak ik baba ganoush?]]></category>
		<category><![CDATA[hummus]]></category>
		<category><![CDATA[klaarmaken]]></category>
		<category><![CDATA[knoflook]]></category>
		<category><![CDATA[met]]></category>
		<category><![CDATA[pitabroodje]]></category>
		<category><![CDATA[recept]]></category>
		<category><![CDATA[saus]]></category>
		<category><![CDATA[vega]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[veganistisch]]></category>
		<category><![CDATA[vegetarisch]]></category>
		<category><![CDATA[wrap]]></category>
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					<description><![CDATA[Baba Ganoush is een auberginedip uit het Midden-Oosten. De dip lijkt op hummus, maar deze puree maak je niet met kikkererwten maar met aubergine. Heerlijk bij een pitabroodje of flat bread.]]></description>
		
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		<title>Zelf pastasaus maken</title>
		<link>https://slowfoodies.nl/zelf-pastasaus-maken/</link>
					<comments>https://slowfoodies.nl/zelf-pastasaus-maken/#respond</comments>
		
		<dc:creator><![CDATA[Jitske]]></dc:creator>
		<pubDate>Fri, 10 Feb 2023 16:06:00 +0000</pubDate>
				<category><![CDATA[Recepten]]></category>
		<category><![CDATA[Verantwoord]]></category>
		<category><![CDATA[basilicum]]></category>
		<category><![CDATA[blik]]></category>
		<category><![CDATA[bouillonblokje]]></category>
		<category><![CDATA[gezond]]></category>
		<category><![CDATA[gezonder]]></category>
		<category><![CDATA[hoe maak ik pastasaus?]]></category>
		<category><![CDATA[hoe maak ik tomatensaus?]]></category>
		<category><![CDATA[knoflook]]></category>
		<category><![CDATA[kruiden]]></category>
		<category><![CDATA[maken]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pastasaus]]></category>
		<category><![CDATA[saus]]></category>
		<category><![CDATA[tomaat]]></category>
		<category><![CDATA[tomaten]]></category>
		<category><![CDATA[tomatensaus]]></category>
		<category><![CDATA[tuinkruiden]]></category>
		<category><![CDATA[ui]]></category>
		<category><![CDATA[uit blik]]></category>
		<category><![CDATA[verse]]></category>
		<category><![CDATA[zelf pastasaus maken]]></category>
		<category><![CDATA[zelf tomatensaus maken]]></category>
		<guid isPermaLink="false">http://www.slowfoodies.nl/?p=1931</guid>

					<description><![CDATA[Niks lekkerder dan zelfgemaakte tomatensaus met verse kruiden. Het is een prima basis voor in de pasta en je keuken gaat heerlijk naar tuinkruiden ruiken. De tuinkruiden zijn ook gezonder dan bouillonblokjes, want daar zit meestal (heel) veel zout in.]]></description>
		
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		<title>Asperges met zuring-spinaziesaus</title>
		<link>https://slowfoodies.nl/zuring-spinaziesaus/</link>
					<comments>https://slowfoodies.nl/zuring-spinaziesaus/#comments</comments>
		
		<dc:creator><![CDATA[Jitske]]></dc:creator>
		<pubDate>Mon, 25 May 2020 06:24:00 +0000</pubDate>
				<category><![CDATA[Recepten]]></category>
		<category><![CDATA[Verantwoord]]></category>
		<category><![CDATA[asperges]]></category>
		<category><![CDATA[asperges koken]]></category>
		<category><![CDATA[eetbaar]]></category>
		<category><![CDATA[eetbare planten]]></category>
		<category><![CDATA[eten]]></category>
		<category><![CDATA[gerecht]]></category>
		<category><![CDATA[hoe maak ik zuring klaar?]]></category>
		<category><![CDATA[juni]]></category>
		<category><![CDATA[lente]]></category>
		<category><![CDATA[mei]]></category>
		<category><![CDATA[plukken]]></category>
		<category><![CDATA[recept]]></category>
		<category><![CDATA[saus]]></category>
		<category><![CDATA[seizoen]]></category>
		<category><![CDATA[seizoensgroente]]></category>
		<category><![CDATA[soep]]></category>
		<category><![CDATA[spinazie]]></category>
		<category><![CDATA[streekproduct]]></category>
		<category><![CDATA[vega]]></category>
		<category><![CDATA[vegetarisch]]></category>
		<category><![CDATA[veldzuring]]></category>
		<category><![CDATA[voorjaar]]></category>
		<category><![CDATA[wild]]></category>
		<category><![CDATA[wilde]]></category>
		<category><![CDATA[wildpluk]]></category>
		<category><![CDATA[wildplukken]]></category>
		<category><![CDATA[zuring]]></category>
		<category><![CDATA[zuring eten]]></category>
		<category><![CDATA[zuringsaus]]></category>
		<guid isPermaLink="false">http://www.slowfoodies.nl/?p=1645</guid>

					<description><![CDATA[Prima voor saus en soep in het voorjaar: versgeplukte  bladeren van veldzuring. In dit recept meng ik de zuring met gewokte spinazie. Lekker bij asperges!]]></description>
		
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