{"id":3053,"date":"2011-12-08T20:02:53","date_gmt":"2011-12-08T20:02:53","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3053"},"modified":"2011-12-08T20:02:53","modified_gmt":"2011-12-08T20:02:53","slug":"kleinur","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/08\/kleinur\/","title":{"rendered":"Kleinur"},"content":{"rendered":"

Zutaten<\/strong>
\n1,5 kg Pflanzenfett zum Frittieren
\n300 g Weizenmehl
\n125 g Zucker
\n1 TL Backpulver
\n1 TL Hirschhornsalz (1)
\n1\/2 TL Salz
\n1 TL Kardamon, gemahlen (2)
\n1 TL Orangenschale, gerieben (3)
\n4 EL Butter, weich oder Margarine
\n1 Ei
\n3-5 EL Surmjolk (4) <\/p>\n

(1) Ist zur Weihnachtszeit in vielen Superm\u00e4rkten zu finden oder im Naturkosthandel.
\n(2) Etwa 5 Samenkapseln im M\u00f6rser fein mahlen und keine fertig gemahlene Ware kaufen, denn die enth\u00e4lt oft einen hohen Anteil der Schalen, weil Kardamon ziemlich teuer ist.
\n(3) Entweder selbst herstellen aus ungespritzten Orangen (die Schale trocknen und fein reiben) oder fertig kaufen, gibt es in vielen Superm\u00e4rkten.
\n(4) \u00c4hnelt einem Gemisch aus Buttermilch und Ricotta, ersatzweise Dickmilch nehmen. <\/p>\n

Zubereitung<\/strong>
\nKleinur, das isl\u00e4ndische Schmalzgeb\u00e4ck, \u00e4hnelt vom Geschmack unseren Mutzenmandeln oder Prilleken.
\nEinen grossen Topf (etwa 5 Liter) mit dem Frittierfett f\u00fcllen und dieses bei mittlerer Temperatur langsam schmelzen lassen. Das geschmolzene Fett sollte ein Drittel des Topfes f\u00fcllen. Achtung!<\/em> Das Fett nicht schnell heiss werden lassen, denn bei dieser Menge kann es sich sonst schnell entz\u00fcnden und einen Brand verursachen.
\nAlle trockenen Zutaten in eine Sch\u00fcssel geben und kurz vermischen. In der Mitte eine Kuhle machen und Butter, das Ei und die Surmjolk hineingeben und alles zu einem recht z\u00e4hen Teig verkneten. Eventuell noch etwas Mehl dazu geben, wenn der Teig zu feucht ist, oder Surmjolk, wenn er zu fest ist. Der Teig muss sich gut rollen lassen. Den Teig auf einer bemehlten Fl\u00e4che etwa 5 mm dick ausrollen und mit einem Teigr\u00e4dchen oder einem Messer etwa 6 cm breite Str\u00e4nge schneiden. Anschliessend im 45-Grad-Winkel diese Str\u00e4nge kreuzen, so dass Rauten entstehen, die etwa 10 cm lang sind. In jede Raute mit dem Messer in der Mitte l\u00e4ngs einen Schlitz schneiden. Die Teig-Raute in die Hand nehmen, das obere Ende durch den Schlitz ziehen und daran die Raute hochnehmen, so dass sie sich verdreht\/verzwirbelt. Alle Teigst\u00fccke auf diese Weise bearbeiten. Das Fett ist heiss, wenn es sich im Topf bewegt und Schlieren bildet. In das heisse Fett 7 oder 8 Teigst\u00fccke vorsichtig hintereinander hineingeben und 2 bis 3 Minuten frittieren. Eventuell mit dem Schauml\u00f6ffel wenden. Die Kleinur sollen rundherum eine satte, braune Farbe haben, sie dunkeln aber an der Luft noch einmal nach. Mit dem Schauml\u00f6ffel herausnehmen und auf K\u00fcchenkrepp abtropfen und etwas abk\u00fchlen lassen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1,5 kg Pflanzenfett zum Frittieren 300 g Weizenmehl 125 g Zucker 1 TL Backpulver 1 TL Hirschhornsalz (1) 1\/2 TL Salz 1 TL Kardamon, gemahlen (2) 1 TL Orangenschale, gerieben (3) 4 EL Butter, weich oder Margarine 1 Ei 3-5 EL Surmjolk (4) (1) Ist zur Weihnachtszeit in vielen Superm\u00e4rkten zu finden oder im … <\/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":[27],"tags":[],"class_list":["post-3053","post","type-post","status-publish","format-standard","hentry","category-geback","item-wrap"],"yoast_head":"\nKleinur<\/title>\n<meta name=\"description\" content=\"- Kleinur\" \/>\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\/12\/08\/kleinur\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kleinur\" \/>\n<meta property=\"og:description\" content=\"- Kleinur\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/08\/kleinur\/\" \/>\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=\"2011-12-08T20:02:53+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\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"2\u00a0Minuten\" \/>\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\\\/12\\\/08\\\/kleinur\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/08\\\/kleinur\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Kleinur\",\"datePublished\":\"2011-12-08T20:02:53+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/08\\\/kleinur\\\/\"},\"wordCount\":379,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Geb\u00e4ck\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/08\\\/kleinur\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/08\\\/kleinur\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/08\\\/kleinur\\\/\",\"name\":\"Kleinur\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-12-08T20:02:53+00:00\",\"description\":\"- Kleinur\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/08\\\/kleinur\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/08\\\/kleinur\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/08\\\/kleinur\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Kleinur\"}]},{\"@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 - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Kleinur","description":"- Kleinur","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/08\/kleinur\/","og_locale":"de_DE","og_type":"article","og_title":"Kleinur","og_description":"- Kleinur","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/08\/kleinur\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2011-12-08T20:02:53+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"2\u00a0Minuten"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/08\/kleinur\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/08\/kleinur\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Kleinur","datePublished":"2011-12-08T20:02:53+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/08\/kleinur\/"},"wordCount":379,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"articleSection":["Geb\u00e4ck"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/08\/kleinur\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/08\/kleinur\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/08\/kleinur\/","name":"Kleinur","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-12-08T20:02:53+00:00","description":"- Kleinur","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/08\/kleinur\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/08\/kleinur\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/08\/kleinur\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Kleinur"}]},{"@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 - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/s1tRoY-kleinur","jetpack-related-posts":[{"id":4517,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/21\/lachsfilets-in-lauch-mit-orangensauce\/","url_meta":{"origin":3053,"position":0},"title":"Lachsfilets in Lauch mit Orangensauce","author":"Steffen","date":"21. Oktober 2012","format":false,"excerpt":"Zutaten 4 St\u00fccke Lachsfilet (600 g) 2 gro\u00dfe Lauchstangen Salz schwarzer Pfeffer ad M. 2 unbehandelte Orangen 40 g Butter 1\/4 TL geriebenes Zitronengras (Sereh in Asienl\u00e4den oder im Asien-Regal im Supermarkt) 1-2 TL brauner Zucker 2 TL Mehl eventuell 1 TL rosa Pfefferk\u00f6rner zum Garnieren Zubereitung 1. Lachsfilets kalt\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2573,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/08\/bananen-walnuss-muffins\/","url_meta":{"origin":3053,"position":1},"title":"Bananen-Walnuss Muffins","author":"Steffen","date":"8. August 2011","format":false,"excerpt":"Zutaten 30 g Butter 1,5 Tassen Mehl 1\/4 TL Muskatnuss 1\/2 TL Salz 1 Ei 1\/2 Tasse gehackte Waln\u00fcsse 1\/2 TL geriebene Zitronenschale 2 Bananen 1,5 TL Backpulver 1\/4 Tasse Zucker 3\/4 Tasse Milch 2 EL \u00d6l 1\/2 TL geriebene Orangenschale Zubereitung Butter zerlassen, Bananen zerdr\u00fccken. Mehl, Backpulver, Muskat, Zucker\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":5134,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/23\/serrano-aprikosen-mit-feta-und-oliven-shortbread\/","url_meta":{"origin":3053,"position":2},"title":"Serrano-Aprikosen mit Feta und Oliven-Shortbread","author":"Steffen","date":"23. Februar 2013","format":false,"excerpt":"Zutaten Oliven-Shortbread 70 g Schwarze Oliven (mit Stein) 2 EL Rosmarinnadeln 125 g Butter (weich) 1 TL Salz 1 Eigelb (S) 1 Ei (S) 175 g Mehl 50 g Parmesan (fein gerieben) Mehl zum Bearbeitm Serrano-Aprikosen mit Feta 1 Unbehandelte Zitrone 1 TL Fenchelsaat 1 TL Schwarzer Pfeffer grob gemahlen\u2026","rel":"","context":"In "Snack"","block_context":{"text":"Snack","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/snack\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3407,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/01\/feuriges-vom-schwein\/","url_meta":{"origin":3053,"position":3},"title":"Feuriges Vom Schwein","author":"Steffen","date":"1. Januar 2012","format":false,"excerpt":"Zutaten 4 Getrocknete Chilischoten 125 ml halbtrockener Sherry 2\/3 kg Schweineschnitzel in d\u00fcnnen Scheiben 4 Knoblauchzehen 20 g Frischer Ingwer 2\/3 EL Gemahlener Kreuzk\u00fcmmel 1\/3 TL Gemahlener Zimt 1\/3 TL Schwarzer Pfeffer 1\/3 TL Muskat 1\/3 TL Gemahlene Nelken (evtl) 1\/3 TL Gemahlener Kardamon (evtl) 1 mittlere Zwiebeln 2 EL\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5252,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/03\/automat-pikantes-kasebrot\/","url_meta":{"origin":3053,"position":4},"title":"Automat: Pikantes K\u00e4sebrot","author":"Steffen","date":"3. M\u00e4rz 2013","format":false,"excerpt":"Zutaten 3\/4 TL Trockenhefe 420 g Weizenmehl Type 550 1 EL Zucker 1 TL Salz 20 g Butter 220 ml Milch 55 ml Wasser 1\/2 TL Schwarzer Pfeffer; grob gemahlen 1\/4 TL Chili; gemahlen, z.B. Piment d'Espelette 70 g Alter Gouda; grob geraffelt Butter f\u00fcr die Form Zubereitung Die Zutaten\u2026","rel":"","context":"In "Brot und Br\u00f6tchen"","block_context":{"text":"Brot und Br\u00f6tchen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/brot-und-brotchen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":363,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/pikante-eierkuchen\/","url_meta":{"origin":3053,"position":5},"title":"Pikante Eierkuchen","author":"Steffen","date":"10. April 2011","format":false,"excerpt":"Zutaten: 2 Eier 3 EL Wasser 1 1\/2 Tassen Milch 180 g Mehl 1\/2 TL Salz 1 EL geschmolzene Butter oder Margarine F\u00fcllung 1 1 1\/2 Tassen Vollmilchjoghurt 200 g Shrimps 3 EL feingehackter Dill 1\/2 TL Salz frisch gemahlener schwarzer Pfeffer 1 Messerspitze Cayennepfeffer F\u00fcllung 2 1 1\/2 Tassen\u2026","rel":"","context":"In "Eiergerichte"","block_context":{"text":"Eiergerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/eiergerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3053","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=3053"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3053\/revisions"}],"predecessor-version":[{"id":3054,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3053\/revisions\/3054"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3053"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3053"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3053"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}