{"id":5548,"date":"2014-02-12T20:14:01","date_gmt":"2014-02-12T20:14:01","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5548"},"modified":"2014-01-01T20:28:43","modified_gmt":"2014-01-01T20:28:43","slug":"patatu","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/12\/patatu\/","title":{"rendered":"Patatu"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Kartoffeln
\n2 Eier; geschlagen
\n1\/2 Tasse Hartk\u00e4se; gerieben
\n1\/4 Tasse Semmelbr\u00f6sel
\n1\/2 Bund Petersilie
\n1\/2 EL Butter
\nMuskatnuss
\nSalz & Pfeffer<\/p>\n

Zubereitung<\/strong>
\nDie Kartoffeln waschen, sch\u00e4len und kochen. Danach p\u00fcrieren und in eine gro\u00dfe Sch\u00fcssel geben. K\u00e4se, Eier, Semmelbr\u00f6sel und Petersilie zuf\u00fcgen. Den Teig gut durchmischen und mit Salz, Pfeffer und Muskatnuss w\u00fcrzen. Mit der halben Menge Butter eine Backpfanne bestreichen. Dann den ziemlich dicken Teig gleichm\u00e4\u00dfig in der Pfanne verteilen. Mit einer Gabel auf der Oberfl\u00e4che Linien einritzen, die restliche Menge Butter dar\u00fcberstreichen. Das Gericht am Backrohr eine Stunde bei mittlerer Hitze backen. In quadratischen oder rautenf\u00f6rmigen Portionen hei\u00df servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Kartoffeln 2 Eier; geschlagen 1\/2 Tasse Hartk\u00e4se; gerieben 1\/4 Tasse Semmelbr\u00f6sel 1\/2 Bund Petersilie 1\/2 EL Butter Muskatnuss Salz & Pfeffer Zubereitung Die Kartoffeln waschen, sch\u00e4len und kochen. Danach p\u00fcrieren und in eine gro\u00dfe Sch\u00fcssel geben. K\u00e4se, Eier, Semmelbr\u00f6sel und Petersilie zuf\u00fcgen. Den Teig gut durchmischen und mit Salz, Pfeffer und Muskatnuss … <\/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":[18],"tags":[89],"class_list":["post-5548","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-kartoffel","item-wrap"],"yoast_head":"\nPatatu<\/title>\n<meta name=\"description\" content=\"- Patatu\" \/>\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\/2014\/02\/12\/patatu\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Patatu\" \/>\n<meta property=\"og:description\" content=\"- Patatu\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/12\/patatu\/\" \/>\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=\"2014-02-12T20:14:01+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\\\/2014\\\/02\\\/12\\\/patatu\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/12\\\/patatu\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Patatu\",\"datePublished\":\"2014-02-12T20:14:01+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/12\\\/patatu\\\/\"},\"wordCount\":112,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Kartoffel\"],\"articleSection\":[\"Gem\u00fcse & Obst\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/12\\\/patatu\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/12\\\/patatu\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/12\\\/patatu\\\/\",\"name\":\"Patatu\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-02-12T20:14:01+00:00\",\"description\":\"- Patatu\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/12\\\/patatu\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/12\\\/patatu\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/12\\\/patatu\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Patatu\"}]},{\"@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":"Patatu","description":"- Patatu","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\/2014\/02\/12\/patatu\/","og_locale":"de_DE","og_type":"article","og_title":"Patatu","og_description":"- Patatu","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/12\/patatu\/","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":"2014-02-12T20:14:01+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\/2014\/02\/12\/patatu\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/12\/patatu\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Patatu","datePublished":"2014-02-12T20:14:01+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/12\/patatu\/"},"wordCount":112,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Kartoffel"],"articleSection":["Gem\u00fcse & Obst"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/12\/patatu\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/12\/patatu\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/12\/patatu\/","name":"Patatu","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2014-02-12T20:14:01+00:00","description":"- Patatu","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/12\/patatu\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/12\/patatu\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/12\/patatu\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Patatu"}]},{"@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-patatu","jetpack-related-posts":[{"id":737,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/18\/nusskuchen-in-der-kaffeetasse\/","url_meta":{"origin":5548,"position":0},"title":"Nusskuchen in der Kaffeetasse","author":"Steffen","date":"18. April 2011","format":false,"excerpt":"Zutaten: 50 Gramm Waln\u00fcsse; oder Mandeln 1 El. Amaretto 40 g Semmelbr\u00f6sel 3 Eier 2 El. Zucker 50 g Butter; zimmerwarm 2 El. Puderzucker f\u00fcr die Tassen Butter; weich Semmelbr\u00f6sel zum Dekorieren Walnussh\u00e4lften; oder Mandeln, abgezogen Zubereitung: N\u00fcsse hacken und mit Amaretto und Semmelbr\u00f6seln mischen. Kaffeetassen sorgf\u00e4ltig mit Butter ausstreichen\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":209,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/07\/feuriger-kartoffel-auflauf\/","url_meta":{"origin":5548,"position":1},"title":"Feuriger Kartoffel-Auflauf","author":"Steffen","date":"7. April 2011","format":false,"excerpt":"1 kg Kartoffeln (mehlige Sorte)1 kg \u00c4pfel (Boskop)150 Gramm Fr\u00fchst\u00fccksspeck200 Gramm Blutwurst1\/2 Zitrone1-2 Chilischoten50 Gramm Mandelsplitter3 Eier2 EL Butter1 Tasse Semmelbr\u00f6selThymian2 EL HonigMuskatSalz Die Kartoffeln sch\u00e4len, halbieren und 20 Minuten in Salzwasser gar kochen. W\u00e4hrendessen die \u00c4pfel sch\u00e4len, vierteln und in d\u00fcnne Scheiben schneiden, so, wie Sie es vom Apfelkuchen\u2026","rel":"","context":"In "Auflauf"","block_context":{"text":"Auflauf","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/auflauf\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":807,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/cajun-hackbraten\/","url_meta":{"origin":5548,"position":2},"title":"Cajun-Hackbraten","author":"Steffen","date":"22. April 2011","format":false,"excerpt":"Zutaten: 2 Lorbeerbl\u00e4tter 1Tl Salz 1Tl Cayenne Pfeffer 1Tl schwarzer Pfeffer 1\/2Tl wei\u00dfer Pfeffer 1\/2Tl Kreuzk\u00fcmmel, gemahlen 1\/2Tl Muskatnu\u00df, gerieben 4 EL Butter 3\/4 Tasse Zwiebel, feingehackt 1\/2 Tasse Staudensellerie, gehackt 1\/2 Tasse gr\u00fcne Paprika; gehackt 1\/4 Tasse Lauchzwiebel, feingehackt 2Tl Knoblauch, zerdr\u00fcckt 1 EL Tabasco 1 EL Worcestershire Sauce\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":5911,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/07\/17\/masale-ka-moussaka-indisches-moussaka\/","url_meta":{"origin":5548,"position":3},"title":"Masale Ka Moussaka (Indisches Moussaka)","author":"Steffen","date":"17. Juli 2014","format":false,"excerpt":"Zutaten 1 gro\u00dfe Aubergine, in Scheiben geschnitten 2 Kartoffeln, gesch\u00e4lt, in Scheiben geschnitten 4 Tassen Semmelbr\u00f6sel 1\/2 Tasse K\u00e4se, gerieben \u00d6l, wie ben\u00f6tigt Salz Pfeffer f\u00fcr die F\u00fcllung 3\/4 kg Hackfleisch 2 Zwiebeln, fein gehackt 1 TL Ingwer - Knoblauchpaste 1 TL Chilli Pulver 1\/2 TL Turmenic (Kurkuma, Gelbwurz) Pulver\u2026","rel":"","context":"In "Auflauf"","block_context":{"text":"Auflauf","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/auflauf\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":439,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/italienischer-hackbraten\/","url_meta":{"origin":5548,"position":4},"title":"Italienischer Hackbraten","author":"Steffen","date":"11. April 2011","format":false,"excerpt":"Zutaten: 400 g Hackfleisch 2 gekochte Kartoffeln Salz schwarzer Pfeffer 1 Ei 1 EL Semmelbr\u00f6sel 1\/8 l Mineralwasser 1 zerdr\u00fcckte Knoblauchzehe 1-2 EL Kapern 1 Bund gehackte Petersilie 250 g frische Pilze (Champignons, Pfifferlinge u.\u00e4.) 2 EL Butter Zubereitung: Hackfleisch mit den durchgepre\u00dften Kartoffeln, Salz, Pfeffer, Ei und Semmelbr\u00f6seln vermengen.\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":183,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/07\/lauchbuletten\/","url_meta":{"origin":5548,"position":5},"title":"Lauchbouletten","author":"Steffen","date":"7. April 2011","format":false,"excerpt":"Bouletten aller Art geh\u00f6ren zu meinen Top- Favoriten. Da darf es auch ruhig mal eine mit viel Gem\u00fcse sein. Lauchbouletten 1 EL Butter2 EL Oliven\u00f6l4 LauchstangenSalzPfeffer400 g Schweinehackfleisch200 g Schinken1 Knoblauchzehe2 EL feingehackte PetersilieMuskatnu\u00df2 Eier2 EL Semmelbr\u00f6sel1,5 l H\u00fchnerbr\u00fche Die Lauchstangen putzen und in St\u00fccke schneiden. Butter und \u00d6l erhitzen,\u2026","rel":"","context":"In "Schwein"","block_context":{"text":"Schwein","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/schwein\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/04\/4207161088_35a603e0c1_m.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5548","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=5548"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5548\/revisions"}],"predecessor-version":[{"id":5549,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5548\/revisions\/5549"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5548"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}