{"id":5187,"date":"2023-09-26T14:07:15","date_gmt":"2023-09-26T14:07:15","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5187"},"modified":"2023-09-27T07:07:48","modified_gmt":"2023-09-27T07:07:48","slug":"kurbis-englisch","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/09\/26\/kurbis-englisch\/","title":{"rendered":"K\u00fcrbis englisch"},"content":{"rendered":"
<\/div>
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K\u00fcrbis enqlisch<\/h2>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Rezept drucken<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Zubereitungszeit <\/span>1 day<\/span><\/span> d<\/span><\/span><\/div><\/div>\n
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\n\t
\n \t
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t
Gericht <\/span>Gelee<\/span><\/div>
K\u00fcche <\/span>England<\/span><\/div><\/div>\n <\/div>\n
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<\/div><\/div>\n\t\t\n <\/div>\n<\/div>\n\n

Zutaten
<\/div>  <\/h3>
  • 2<\/span> kg<\/span> K\u00fcrbis<\/span> netto,<\/span><\/li>
  • 1<\/span> kg<\/span> Zucker<\/span><\/li>
  • 1<\/span> Zitrone<\/span><\/li>
  • 1<\/span> TL<\/span> Ingwerpulver<\/span><\/li>
  • 1\/4<\/span> TL<\/span> Cayennepfeffer<\/span><\/li><\/ul><\/div><\/div>\n

    Anleitungen
    <\/div> <\/h3>
    • Das feste Fleisch vollreifer K\u00fcrbisse in 2 cm grosse W\u00fcrfel schneiden. Mit dem Zucker in einer Sch\u00fcssel mischen. Zitronensaft sowie 3 St\u00fccke der gewaschenen Schale hinzuf\u00fcgen. Mit einem Teller beschweren und \u00fcber Nacht zugedeckt stehen lassen.<\/div><\/li>
    • Am n\u00e4chsten Tag die K\u00fcrbisse absch\u00fctten und den Saft auffangen. Diesen aufkochen und die K\u00fcrbisw\u00fcrfel darin leise siedend glasig werden lassen. Aber immer nur soviel auf einmal, dass die Fl\u00fcssigkeit eben \u00fcber den goldgelben W\u00fcrfeln steht. Die fertigen K\u00fcrbisse absch\u00fctten, den Saft in einer Sch\u00fcssel auffangen.<\/div><\/li>
    • Die Zitronenschalen aus dem heissen Sud fischen und Ingwer, Cayennepfeffer und den aufgefangenen Saft dazugeben. Weitere 5 Minuten kochen lassen. Inzwischen die Gl\u00e4ser mit den noch warmen Fruchtst\u00fccken f\u00fcllen. Mit dem heissen Sirup \u00fcbergiessen und bedecken. Sofort mit Deckel oder Cellophan verschliessen.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      Notizen
      <\/div><\/h3>
      Zu gekochtem Rindfleisch servieren.<\/span><\/div><\/div>\n\n
      <\/div>\n
      <\/div><\/path><\/g><\/g><\/svg><\/span>
      <\/div><\/div>\n
      Keyword <\/span>Beilage, Gelee, K\u00fcrbis, Marmelade<\/span><\/div><\/div>\n
      <\/div>\n<\/div><\/div>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

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Basilico)Salz und Pfeffer50 Gramm Gr\u00fcne K\u00fcrbiskerne1 kleinere Knoblauchzehe1 Bund Glatte Petersilie1\/2 Bund Basilikum25 Gramm Frisch geriebener Parmesan1 TL Aceto Balsamico100 ml Oliven\u00f6l5 EL K\u00fcrbiskern\u00f6lSalz und Pfeffer Backofen auf 220 Grad vorheizen.\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":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00000-_Pumpkin_spaghetti_with_pesto_.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00000-_Pumpkin_spaghetti_with_pesto_.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00000-_Pumpkin_spaghetti_with_pesto_.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00000-_Pumpkin_spaghetti_with_pesto_.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":2811,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/09\/18\/kurbiskonfiture\/","url_meta":{"origin":5187,"position":2},"title":"K\u00fcrbiskonfit\u00fcre","author":"Steffen","date":"18. September 2023","format":false,"excerpt":"K\u00fcrbiskonfit\u00fcre Marmeladenkochtopf 1 Riesenk\u00fcrbis (ca. 3 kg)2,5 kg Gelierzucker500 g getrocknete Aprikosen2 dl trockener Wei\u00dfwein1 Vanilleschote1 dl Whisky1 OrangeSaft von 2 ZitronenSaft von 1 Grapefruit Am Vortag die getrockneten Aprikosen in 0,5 l Wasser einweichen. Am n\u00e4chsten Tag abtropfen und das Wasser aufheben. K\u00fcrbis sch\u00e4len, in St\u00fccke schneiden.In einem gro\u00dfen\u2026","rel":"","context":"In "Marmeladen"","block_context":{"text":"Marmeladen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/marmeladen\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00002-Pumpkin_jam.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00002-Pumpkin_jam.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00002-Pumpkin_jam.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00002-Pumpkin_jam.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":836,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/zuckerkurbis\/","url_meta":{"origin":5187,"position":3},"title":"Zuckerk\u00fcrbis","author":"Steffen","date":"22. April 2011","format":false,"excerpt":"Zutaten: K\u00fcrbis Zimt Nelken Ingwer Zitronenschale Essigl\u00f6sung 50 % Wasser, 50 % Essig 1\/2 kg Zucker auf 1 Liter L\u00f6sung Zubereitung: Ein guter, gelber Speisek\u00fcrbis wird halbiert, gesch\u00e4lt, die Kerne bis auf das festere Fleisch entfernt, in zollbreite, nicht zu lange St\u00fcckchen zerschnitten und hierauf in Salzwasser etwa 10 Minuten\u2026","rel":"","context":"In "Desert"","block_context":{"text":"Desert","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/desert\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1181,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/kurbis-sus-sauer\/","url_meta":{"origin":5187,"position":4},"title":"K\u00fcrbis s\u00fc\u00df-sauer","author":"Steffen","date":"30. April 2011","format":false,"excerpt":"Zutaten: 2 kg K\u00fcrbis 1\/2l Weinessig 1\/2l Wasser 1-1,5kg Zucker 2 Ingwerwurzeln 1-2 Zimtstangen Zitronensaft Zubereitung: K\u00fcrbis in St\u00fccke schneiden, Essig, Zucker, Wasser und Gew\u00fcrze etwa 30 Minuten kochen lassen danach durchsieben und die K\u00fcrbisst\u00fccke dazugeben. \u00dcber Nacht k\u00fchl stellen und ziehen lassen. Am n\u00e4chsten und \u00fcbern\u00e4chsten Tag jeweils noch\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":2806,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/09\/14\/curry-kurbissuppe\/","url_meta":{"origin":5187,"position":5},"title":"Curry K\u00fcrbissuppe","author":"Steffen","date":"14. September 2023","format":false,"excerpt":"Curry K\u00fcrbissuppe Kugelausstecher 2 K\u00fcrbisse (a ca. 600 g)40 Gramm Butter60 Gramm Schalotten; gew\u00fcrfelt1 Knoblauchzehe; gehackt1\/2 TL Madras-Currypulver100 ml Wei\u00dfwein600 ml Gefl\u00fcgelfond (a. d. Glas)200 ml SchlagsahneSalz und Pfeffer; wei\u00dfMuskatnuss400 ml Pflanzen\u00f6l; zum Fritieren70 Gramm M\u00f6hren (in feinen Streifen)70 Gramm Porree (in feinen Streifen)70 Gramm Rote Bete (in feinen Streifen)1\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00005-Curry_pumpkin_soup.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00005-Curry_pumpkin_soup.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00005-Curry_pumpkin_soup.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00005-Curry_pumpkin_soup.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5187","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=5187"}],"version-history":[{"count":3,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5187\/revisions"}],"predecessor-version":[{"id":8391,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5187\/revisions\/8391"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media\/8388"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}