<?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>Mon, 10 Aug 2026 19:31:17 GMT</lastBuildDate><atom:link href="https://ecency.com/created/melktert/rss.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[melktert]]></title><description><![CDATA[Ons het die melktertvulsel in klein fillodeegdoppies gebak. Ons het die doppies eers gebak voordat ons dit gevul het en toe weer vir sowat 15 minute gebak. Genoeg vir: 1 melktert (8-10 porsies) Bereidingstyd:]]></description><link>https://ecency.com/@bosveldtzaneen/melktert</link><guid isPermaLink="true">https://ecency.com/@bosveldtzaneen/melktert</guid><category><![CDATA[melktert]]></category><dc:creator><![CDATA[bosveldtzaneen]]></dc:creator><pubDate>Tue, 22 May 2018 08:22:00 GMT</pubDate></item><item><title><![CDATA[Traditional Melktert recipe]]></title><description><![CDATA[This is the traditional Duch way and it worth making it the "old fashioned" way if you have the time. Ingredients Pastry 62.5ml margarine (1/4 cup) 62.5mll sugar (1/4/ cup) 250ml Self raising]]></description><link>https://ecency.com/@bosveldtzaneen/traditional-melktert-recipe</link><guid isPermaLink="true">https://ecency.com/@bosveldtzaneen/traditional-melktert-recipe</guid><category><![CDATA[traditional]]></category><dc:creator><![CDATA[bosveldtzaneen]]></dc:creator><pubDate>Fri, 08 Sep 2017 08:32:27 GMT</pubDate><enclosure url="https://i.ecency.com/p/3W72119s5BjWPGGUiZ9pqnZoj8JHYxCCp9dtn2QVeTRTYPqXRNm4nkCSKpGM61Dt4zx6ytZF443Ve5JHfWFTYikKV4GXTPzF2sGzhYMtPpPNKoU36op5iv?format=match&amp;mode=fit" length="0" type="false"/></item></channel></rss>