{"id":3231,"date":"2011-12-23T22:02:25","date_gmt":"2011-12-23T22:02:25","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3231"},"modified":"2011-12-23T22:02:25","modified_gmt":"2011-12-23T22:02:25","slug":"sellerie-raclette","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/sellerie-raclette\/","title":{"rendered":"Sellerie-Raclette"},"content":{"rendered":"

Zutaten<\/strong>
\n750 g Gleich gro\u00dfe Kartoffeln
\nSalz
\n2 Knoblauchzehen
\n300 g Havartik\u00e4se
\n4 EL Cr\u00e8me double
\n3 EL Trockener Wei\u00dfwein
\nSalz und frisch gemahlener Pfeffer
\n400 g Stangensellerie; geputzt <\/p>\n

Zubereitung<\/strong>
\nDie Kartoffeln in einem Topf mit Wasser bedecken und mit dem Salz in 25-35 Minuten garen. Dann abgie\u00dfen, ausd\u00e4mpfen lassen und auf dem Racletteger\u00e4t hei\u00df halten.
\nDie Knoblauchzehen sch\u00e4len und kleinhacken. Den K\u00e4se grob raspeln und mit dem Knoblauch, der Cr\u00e8me double und dem Wein verr\u00fchren und nach Geschmack mit Pfeffer und Salz w\u00fcrzen. Den Sellerie waschen und die groben F\u00e4den von den Stangen abziehen. Die Stangen in ungef\u00e4hr 1\/2 cm dicke Scheibchen schneiden und in ein Sieb sch\u00fctten. Drei Minuten in kochendes Salzwasser tauchen, abtropfen lassen und zugedeckt in einer Sch\u00fcssel hei\u00df halten. Die Pf\u00e4nnchen mit Selleriescheibchen auslegen. Etwas K\u00e4secreme dar\u00fcber gie\u00dfen und goldgelb \u00fcberbacken. Die gepellten Kartoffeln dazu essen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 750 g Gleich gro\u00dfe Kartoffeln Salz 2 Knoblauchzehen 300 g Havartik\u00e4se 4 EL Cr\u00e8me double 3 EL Trockener Wei\u00dfwein Salz und frisch gemahlener Pfeffer 400 g Stangensellerie; geputzt Zubereitung Die Kartoffeln in einem Topf mit Wasser bedecken und mit dem Salz in 25-35 Minuten garen. Dann abgie\u00dfen, ausd\u00e4mpfen lassen und auf dem Racletteger\u00e4t hei\u00df … <\/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":[33],"tags":[472],"class_list":["post-3231","post","type-post","status-publish","format-standard","hentry","category-grill","tag-raclette","item-wrap"],"yoast_head":"\nSellerie-Raclette<\/title>\n<meta name=\"description\" content=\"- Sellerie-Raclette\" \/>\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\/23\/sellerie-raclette\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sellerie-Raclette\" \/>\n<meta property=\"og:description\" content=\"- Sellerie-Raclette\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/sellerie-raclette\/\" \/>\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=\"2011-12-23T22:02:25+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=\"1\u00a0Minute\" \/>\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\\\/23\\\/sellerie-raclette\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/sellerie-raclette\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Sellerie-Raclette\",\"datePublished\":\"2011-12-23T22:02:25+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/sellerie-raclette\\\/\"},\"wordCount\":155,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Raclette\"],\"articleSection\":[\"Grill\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/sellerie-raclette\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/sellerie-raclette\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/sellerie-raclette\\\/\",\"name\":\"Sellerie-Raclette\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-12-23T22:02:25+00:00\",\"description\":\"- Sellerie-Raclette\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/sellerie-raclette\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/sellerie-raclette\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/sellerie-raclette\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sellerie-Raclette\"}]},{\"@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":"Sellerie-Raclette","description":"- Sellerie-Raclette","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\/23\/sellerie-raclette\/","og_locale":"de_DE","og_type":"article","og_title":"Sellerie-Raclette","og_description":"- Sellerie-Raclette","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/sellerie-raclette\/","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":"2011-12-23T22:02:25+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/sellerie-raclette\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/sellerie-raclette\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Sellerie-Raclette","datePublished":"2011-12-23T22:02:25+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/sellerie-raclette\/"},"wordCount":155,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Raclette"],"articleSection":["Grill"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/sellerie-raclette\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/sellerie-raclette\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/sellerie-raclette\/","name":"Sellerie-Raclette","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-12-23T22:02:25+00:00","description":"- Sellerie-Raclette","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/sellerie-raclette\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/sellerie-raclette\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/sellerie-raclette\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Sellerie-Raclette"}]},{"@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\/p1tRoY-Q7","jetpack-related-posts":[{"id":4157,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pasta-e-fagioli-nudeln-mit-bohnen\/","url_meta":{"origin":3231,"position":0},"title":"Pasta e fagioli (Nudeln mit Bohnen)","author":"Steffen","date":"16. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 200 g Weisse Bohnen, getrocknet oder bunte Burlottibohnen 150 g R\u00e4ucherspeck, durchwachsen 1 Zwiebel 1 Karotte 1 Stange Bleichsellerie 2 Knoblauchzehen 500 g Tomaten; aus der Dose 3 EL Oliven\u00f6l Salz Pfeffer 300 g H\u00f6rnchen Parmesank\u00e4se Zubereitung Die Bohnen \u00fcber Nacht einweichen. Fast gar kochen, am besten im Dampftopf.\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5109,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/19\/suss-saures-kartoffel-lauch-gemuse\/","url_meta":{"origin":3231,"position":1},"title":"S\u00fcss-Saures Kartoffel-Lauch-Gem\u00fcse","author":"Steffen","date":"19. Februar 2013","format":false,"excerpt":"Zutaten 1 Stange Lauch (der wei\u00dfe Teil) 1 M\u00f6hre 800 g Kleine fest kochende Kartoffeln 1 TL Puderzucker 125 ml Wei\u00dfwein 2-3 EL Wei\u00dfweinessig 400 ml Gem\u00fcsebr\u00fche; ca. 5 Pimentk\u00f6rner 1 Lorbeerblatt 1 Getrocknete Chilischote 1\/2 Knoblauchzehe 1 Scheibe Frischer Ingwer 80 g Sahne Salz und Pfeffer aus der M\u00fchle\u2026","rel":"","context":"In "Beilagen"","block_context":{"text":"Beilagen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/beilagen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3471,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/07\/rote-linsencremesuppe\/","url_meta":{"origin":3231,"position":2},"title":"Rote Linsencremesuppe","author":"Steffen","date":"7. Januar 2012","format":false,"excerpt":"Zutaten 1 kleine R\u00fcebli; Karotte 1 kleines St\u00fcck Sellerie 1\/2 Lauchstengel 1 kleine Kartoffel 1 Schalotte 1 Knoblauchzehe 1 EL Butter 50 ml Noilly Prat; o. Weisswein 200 g Rote Linsen 1 l H\u00fchnerbouillon 1 Lorbeerblatt 1 Nelke 100 g Magere Bratspeckscheiben 1 Bund Schnittlauch 150 ml Rahm Salz Schwarzer\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1093,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/26\/rindfleisch-aus-dem-wok\/","url_meta":{"origin":3231,"position":3},"title":"Rindfleisch aus dem Wok","author":"Steffen","date":"26. April 2011","format":false,"excerpt":"Zutaten: 4 Mu-Err-Pilze 500 g Rinderfilet je 1\/2 rote, gr\u00fcne und gelbe Paprikaschote 1 Bund Fr\u00fchlingszwiebeln 250 g Stangensellerie 1 Knoblauchzehe 1 St\u00fcck Ingwerwurzel (2 cm) 4 EL Erdnu\u00df\u00f6l 25 g Cashewkerne 2 EL Sojasauce 2 EL Reiswein (oder trockener Sherry) Salz und Pfeffer Zubereitung: Die Pilze mit warmem Wasser\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":4050,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/06\/franzosische-zwiebelsuppe\/","url_meta":{"origin":3231,"position":4},"title":"Franz\u00f6sische Zwiebelsuppe","author":"Steffen","date":"6. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 1 kg Zwiebeln 100 g Butter 1,5 l Fleischbr\u00fche 125 g Stangenwei\u00dfbrot 2 Glas herber Wei\u00dfwein 1 Knoblauchzehe 125 g Emmentaler K\u00e4se 1 El. Oliven\u00f6l (15 g) Salz,Pfeffer Zubereitung Zwiebeln sch\u00e4len und in d\u00fcnne Scheiben schneiden. Butter in einem Topf erhitzen und die Zwiebeln unter h\u00e4ufigem R\u00fchren 20-30 Minuten\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3477,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/08\/ramadan-suppe\/","url_meta":{"origin":3231,"position":5},"title":"Ramadan-Suppe","author":"Steffen","date":"8. Januar 2012","format":false,"excerpt":"Zutaten 100 g Kichererbsen 100 g rote Linsen 1 gro\u00dfe Kartoffel 1 M\u00f6hre 1 Stange Staudensellerrie 2 mittelgro\u00dfe Zwiebeln 3 Knoblauchzehen 250 g Rindfleisch 5 El Oliven\u00f6l 1,5 l Fleischbr\u00fche (instant) 2 gro\u00dfe Fleischtomaten 1 Bund Petersilie 60 g Reis Saft einer Ztrone 1 Tl Harissa (gibts im t\u00fcrkischem Lebensmittelgesch\u00e4ft)\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"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\/3231","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=3231"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3231\/revisions"}],"predecessor-version":[{"id":3232,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3231\/revisions\/3232"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3231"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3231"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3231"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}