{"id":1310,"date":"2011-05-01T19:07:56","date_gmt":"2011-05-01T19:07:56","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1310"},"modified":"2011-05-01T19:07:56","modified_gmt":"2011-05-01T19:07:56","slug":"pikanter-liptauer","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/01\/pikanter-liptauer\/","title":{"rendered":"Pikanter Liptauer"},"content":{"rendered":"

Zutaten:<\/b>
\n65 g Margarine
\n25 g Quark
\nje 3 Prisen Salz und Paprika
\n1 Stips Sardellen- oder Anchovispaste aus der Tube oder 1 St\u00fcckchen Hering
\n11\/2 Essl\u00f6ffel Senf
\n1 Prise Zucker
\nSchnittlauch oder 7 geriebenes Zwiebelchen<\/p>\n

\nZubereitung: <\/b>
Die Margarine verr\u00fchren, erst den m\u00f6glichst durchgestrichenen Quark und danach alle \u00fcbrigen Zutaten beif\u00fcgen. Bergartig anrichten und mit der L\u00f6ffelspitze kleine Verzierungen eindr\u00fccken, dann noch mit etwas Paprika \u00fcberstreuen.
\nDazu reichen Sie Vollkornbrot. weil es die f\u00fcr unsere Gesundheit wertvollste Brotsorte ist.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 65 g Margarine 25 g Quark je 3 Prisen Salz und Paprika 1 Stips Sardellen- oder Anchovispaste aus der Tube oder 1 St\u00fcckchen Hering 11\/2 Essl\u00f6ffel Senf 1 Prise Zucker Schnittlauch oder 7 geriebenes Zwiebelchen Zubereitung: Die Margarine verr\u00fchren, erst den m\u00f6glichst durchgestrichenen Quark und danach alle \u00fcbrigen Zutaten beif\u00fcgen. Bergartig anrichten und mit … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[60],"tags":[],"class_list":["post-1310","post","type-post","status-publish","format-standard","hentry","category-abendessen","item-wrap"],"yoast_head":"\nPikanter Liptauer<\/title>\n<meta name=\"description\" content=\"- Pikanter Liptauer\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/01\/pikanter-liptauer\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pikanter Liptauer\" \/>\n<meta property=\"og:description\" content=\"- Pikanter Liptauer\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/01\/pikanter-liptauer\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-05-01T19:07:56+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/01\\\/pikanter-liptauer\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/01\\\/pikanter-liptauer\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Pikanter Liptauer\",\"datePublished\":\"2011-05-01T19:07:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/01\\\/pikanter-liptauer\\\/\"},\"wordCount\":81,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Abendessen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/01\\\/pikanter-liptauer\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/01\\\/pikanter-liptauer\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/01\\\/pikanter-liptauer\\\/\",\"name\":\"Pikanter Liptauer\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-05-01T19:07:56+00:00\",\"description\":\"- Pikanter Liptauer\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/01\\\/pikanter-liptauer\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/01\\\/pikanter-liptauer\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/01\\\/pikanter-liptauer\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pikanter Liptauer\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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(\u00c4hnlich wie bei Bl\u00e4tterteig) K\u00fchl rasten lassen. F\u00fclle: \u00c4pfel, kleingeschnitten Zucker Zimt Zitronensaft Nach Belieben: Semmelbr\u00f6sel, geriebene N\u00fcsse, geriebene Mandel. H\u00e4lfte Teig ausrollen, auf ein Blech geben, F\u00fclle drauf, restlichen Teig drauf. Backen\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1314,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/01\/quark-pikant\/","url_meta":{"origin":1310,"position":2},"title":"Quark, pikant","author":"Steffen","date":"1. Mai 2011","format":false,"excerpt":"Zun\u00e4chst 500 g Quark, t(4 Liter Milch und 4 Essl\u00f6ffel Lein\u00f6l sahnig schlagen, mit Salz, K\u00fcmmel, Schnittlauch und Paprika w\u00fcrzen. Nun r\u00fchren Sie f\u00fcr Kr\u00e4uterquark feingehackte frische Kr\u00e4uter, f\u00fcr Tomatenquark feingehackte Tomaten oder Tomatenmark, f\u00fcr Paprikaquark 1 Essl\u00f6ffel Pritamin (ungarisches Paprikamark) und f\u00fcr Rettichquark 50 g geriebenen Meerrettich unter.","rel":"","context":"In "Abendessen"","block_context":{"text":"Abendessen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/abendessen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2651,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bohnensuppe-diabolo-art\/","url_meta":{"origin":1310,"position":3},"title":"Bohnensuppe (Diabolo Art)","author":"Steffen","date":"11. 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