{"id":3233,"date":"2011-12-23T22:06:51","date_gmt":"2011-12-23T22:06:51","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3233"},"modified":"2011-12-23T22:06:51","modified_gmt":"2011-12-23T22:06:51","slug":"schinken-raclette","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/schinken-raclette\/","title":{"rendered":"Schinken-Raclette"},"content":{"rendered":"

Zutaten<\/strong>
\n600 g Festkochende Kartoffeln (gleich gro\u00dfe nehmen )
\n1 EL K\u00fcmmel
\n400 g Gekochter Schinken ohne Fett
\n1 gro\u00dfe Rote Paprikaschote
\n4 Eier
\n4 EL Sahne
\n1 Prise Wei\u00dfer Pfeffer
\n1 Prise Paprika rosenscharf
\n150 g Emmentaler-K\u00e4se
\nMixed Pickles; nach Belieben <\/p>\n

Zubereitung<\/strong>
\nDie Kartoffeln unter flie\u00dfendem Wasser gr\u00fcndlich b\u00fcrsten, mit dem K\u00fcmmel in einen Topf geben und mit Wasser bedeckt zum Kochen bringen. Erst bei mittlerer, sp\u00e4ter bei schwacher Hitze in etwa 25 Minuten weich kochen. Die Schinkenscheiben in Gr\u00f6\u00dfe der Raclette-Pf\u00e4nnchen zurechtschneiden und auf einer Platte anrichten. Die Paprikaschote halbieren, vom Stielansatz, den Rippen und den Kernen befreien, die Schotenh\u00e4lften waschen, abtrocknen und in sehr kleine W\u00fcrfel schneiden. Die Eier mit der Sahne, dem Pfeffer und dem Paprikapulver verquirlen und die Paprikaw\u00fcrfel unter die Eiermasse mischen. Die Eiermasse in einer Sch\u00fcssel anrichten. Den K\u00e4se reiben und ebenfalls in einer extra Sch\u00fcssel anrichten Das Raclette-Ger\u00e4t bereitstellen und die Kartoffeln auf der Abdeckplatte des Raclette-Ger\u00e4tes hei\u00df stellen. Jeder Teilnehmeer der Tischrunde belegt den Boden seines Raclettepf\u00e4nnchens mit einer Schinkenscheibe und gibt darauf 1-2 E\u00dfl\u00f6ffel von der Eiermasse. Die Pf\u00e4nnchen ins Ger\u00e4t schieben und den
\nInhalt so lange erhitzen, bis die Eiermasse gerade zu stocken beginnt. Die Pf\u00e4nnchen dann wieder herausnehmen, die Eiermasse dicht mit geriebenen K\u00e4se bestreuen. Die Pf\u00e4nnchen noch so lange ins Raclette- Ger\u00e4t geben, bis der K\u00e4se auf der Oberfl\u00e4che schmilzt. Den Inhalt der Pf\u00e4nnchen mit dem Holzspatel auf die Teller schaben und mit den Kartoffeln verzehren. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 600 g Festkochende Kartoffeln (gleich gro\u00dfe nehmen ) 1 EL K\u00fcmmel 400 g Gekochter Schinken ohne Fett 1 gro\u00dfe Rote Paprikaschote 4 Eier 4 EL Sahne 1 Prise Wei\u00dfer Pfeffer 1 Prise Paprika rosenscharf 150 g Emmentaler-K\u00e4se Mixed Pickles; nach Belieben Zubereitung Die Kartoffeln unter flie\u00dfendem Wasser gr\u00fcndlich b\u00fcrsten, mit dem K\u00fcmmel in einen … <\/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-3233","post","type-post","status-publish","format-standard","hentry","category-grill","tag-raclette","item-wrap"],"yoast_head":"\nSchinken-Raclette<\/title>\n<meta name=\"description\" content=\"- Schinken-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\/schinken-raclette\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Schinken-Raclette\" \/>\n<meta property=\"og:description\" content=\"- Schinken-Raclette\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/schinken-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=\"2011-12-23T22:06:51+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\\\/schinken-raclette\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/schinken-raclette\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Schinken-Raclette\",\"datePublished\":\"2011-12-23T22:06:51+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/schinken-raclette\\\/\"},\"wordCount\":261,\"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\\\/schinken-raclette\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/schinken-raclette\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/schinken-raclette\\\/\",\"name\":\"Schinken-Raclette\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-12-23T22:06:51+00:00\",\"description\":\"- Schinken-Raclette\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/schinken-raclette\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/schinken-raclette\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/schinken-raclette\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Schinken-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 - 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