{"id":5195,"date":"2013-02-27T19:30:55","date_gmt":"2013-02-27T19:30:55","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5195"},"modified":"2013-02-27T19:30:55","modified_gmt":"2013-02-27T19:30:55","slug":"spanischer-kaseflan","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/27\/spanischer-kaseflan\/","title":{"rendered":"Spanischer K\u00e4seflan"},"content":{"rendered":"

Zutaten<\/strong>
\n2 Paprikaschoten, rote
\n2 Paprikaschoten, gr\u00fcne
\n2 Gem\u00fcsezwiebeln
\n1\/4 l Fleischbr\u00fche
\n1\/4 l Weisswein
\nMargarine zum Einfetten
\n5 Scheiben Weissbrot (ca. 1\/2 cm dick)
\n300 g Butterkaese, milder, oder junger Goudakaese am Stuec
\n2 Dosen Creme fraiche a 200 g
\n4 Eier
\n1\/2 TL Oregano
\nSalz
\n1 Priese Rosenpaprika
\nschwarzer Pfeffer, grob gestossen<\/p>\n

je nach Geschmack<\/em>
\nKnoblauchpulver oder 1 Knoblauchzehe, zerdr\u00fcckte
\n8 Sardellenfilets aus dem Glas, evtl. mehr
\n12 Oliven, gr\u00fcne oder schwarze<\/p>\n

Zubereitung<\/strong>
\nVon den Paprikaschoten die Stengelans\u00e4tze und einen kleinen Deckel abschneiden. Kerne entfernen und die Schoten waschen. Gem\u00fcsezwiebeln sch\u00e4len und in d\u00fcnne Ringe schneiden, ebenso die Paprikaschoten. Fleischbr\u00fche mit Wein zum Kochen bringen. Paprika- und Zwiebelringe hineingeben und bei mittlerer Hitze glasig kochen. In ein Sieb sch\u00fctten und das Gem\u00fcse gut abtropfen lassen.
\nEine halbhohe feuerfeste Form mit Margarine ehesten. Brotscheiben entbinden und die Scheiben so zurechtschneiden, dass der Boden der Form bedeckt ist.
\nButter- oder Goudak\u00e4se entrinden und auf dem Hobel in d\u00fcnne Scheiben schneiden. Abwechselnd K\u00e4sescheiben und Gem\u00fcseringe in die Form geben, mit K\u00e4se abschliessen.
\nCreme fraiche mit den Eiern gut verquirlen, mit Oregano, Salz, Rosenpaprika, Pfeffer und eventuell Knoblauch pikant abschmecken. \u00dcber die letzte Lage K\u00e4se gie\u00dfen.
\nSardellenfilets unter fliessendem kalten Wasser kurz absp\u00fclen und trockentupfen. Die Filets rautenf\u00f6rmig auf den K\u00e4se legen, in jeden Zwischenraum eine Olive geben.
\nDen K\u00e4seflan auf der Mittelschiene im vorgeheizten Backofen (180\u00b0C) ca. 45 Minuten stocken lassen. Die Oberfl\u00e4che soll eine goldgelbe Farbe annehmen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 Paprikaschoten, rote 2 Paprikaschoten, gr\u00fcne 2 Gem\u00fcsezwiebeln 1\/4 l Fleischbr\u00fche 1\/4 l Weisswein Margarine zum Einfetten 5 Scheiben Weissbrot (ca. 1\/2 cm dick) 300 g Butterkaese, milder, oder junger Goudakaese am Stuec 2 Dosen Creme fraiche a 200 g 4 Eier 1\/2 TL Oregano Salz 1 Priese Rosenpaprika schwarzer Pfeffer, grob gestossen je … <\/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":[77],"tags":[13],"class_list":["post-5195","post","type-post","status-publish","format-standard","hentry","category-auflauf","tag-kase","item-wrap"],"yoast_head":"\nSpanischer K\u00e4seflan<\/title>\n<meta name=\"description\" content=\"- Spanischer K\u00e4seflan\" \/>\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\/2013\/02\/27\/spanischer-kaseflan\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spanischer K\u00e4seflan\" \/>\n<meta property=\"og:description\" content=\"- Spanischer K\u00e4seflan\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/27\/spanischer-kaseflan\/\" \/>\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=\"2013-02-27T19:30:55+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\\\/2013\\\/02\\\/27\\\/spanischer-kaseflan\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/27\\\/spanischer-kaseflan\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Spanischer K\u00e4seflan\",\"datePublished\":\"2013-02-27T19:30:55+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/27\\\/spanischer-kaseflan\\\/\"},\"wordCount\":247,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"K\u00e4se\"],\"articleSection\":[\"Auflauf\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/27\\\/spanischer-kaseflan\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/27\\\/spanischer-kaseflan\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/27\\\/spanischer-kaseflan\\\/\",\"name\":\"Spanischer K\u00e4seflan\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-02-27T19:30:55+00:00\",\"description\":\"- Spanischer K\u00e4seflan\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/27\\\/spanischer-kaseflan\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/27\\\/spanischer-kaseflan\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/27\\\/spanischer-kaseflan\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Spanischer K\u00e4seflan\"}]},{\"@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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