{"id":5650,"date":"2014-03-28T18:58:02","date_gmt":"2014-03-28T18:58:02","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5650"},"modified":"2014-01-19T19:12:33","modified_gmt":"2014-01-19T19:12:33","slug":"pizza-aufstrich","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/28\/pizza-aufstrich\/","title":{"rendered":"Pizza-Aufstrich"},"content":{"rendered":"

Zutaten<\/strong>
\n8 kg Fleisch- oder Eiertomaten
\n16 EL Oliven\u00f6l
\n16 Zwiebeln
\n40 Knoblauchzehen
\n4 gr\u00fcne Paprika
\n8 Chillischoten
\n8 Thymianzweige
\n4 Oreganozweig
\n20 Rosmarinbl\u00e4tter
\n16 Basilikumbl\u00e4tter
\nMeersalz
\nPfeffer aus der M\u00fchle<\/p>\n

Zubereitung<\/strong>
\nTomaten waschen, kurz in kochendes Wasser tauchen, kalt abschrecken, mit einem spitzen Messer die Haut abziehen und kleinschneiden. Zwiebeln, Knoblauch, Paprika, Chili und Kr\u00e4uter fein schneiden. Oliven\u00f6l in einem Topf erhitzen, Zwiebelw\u00fcrfel darin glasig d\u00fcnsten, die restlichen Zutaten nacheinander dazugeben und fein abschmecken.
\nDas Ganze unter R\u00fchren ca. 30 Minuten bei schwacher Hitze k\u00f6cheln lassen, so das eine Paste entsteht. Die Masse in saubere, kleine Einmachgl\u00e4ser f\u00fcllen und 30 Minuten bei 90 Grad einkochen. K\u00fchl gelagert, h\u00e4lt der Pizza-Aufstrich 12 Monate.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 8 kg Fleisch- oder Eiertomaten 16 EL Oliven\u00f6l 16 Zwiebeln 40 Knoblauchzehen 4 gr\u00fcne Paprika 8 Chillischoten 8 Thymianzweige 4 Oreganozweig 20 Rosmarinbl\u00e4tter 16 Basilikumbl\u00e4tter Meersalz Pfeffer aus der M\u00fchle Zubereitung Tomaten waschen, kurz in kochendes Wasser tauchen, kalt abschrecken, mit einem spitzen Messer die Haut abziehen und kleinschneiden. Zwiebeln, Knoblauch, Paprika, Chili und … <\/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":[6,444],"tags":[773],"class_list":["post-5650","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-pizza","tag-pizza","item-wrap"],"yoast_head":"\nPizza-Aufstrich<\/title>\n<meta name=\"description\" content=\"- Pizza-Aufstrich\" \/>\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\/03\/28\/pizza-aufstrich\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pizza-Aufstrich\" \/>\n<meta property=\"og:description\" content=\"- Pizza-Aufstrich\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/28\/pizza-aufstrich\/\" \/>\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=\"2014-03-28T18:58:02+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\\\/03\\\/28\\\/pizza-aufstrich\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/28\\\/pizza-aufstrich\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Pizza-Aufstrich\",\"datePublished\":\"2014-03-28T18:58:02+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/28\\\/pizza-aufstrich\\\/\"},\"wordCount\":115,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Pizza\"],\"articleSection\":[\"Hauptgerichte\",\"Pizza\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/28\\\/pizza-aufstrich\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/28\\\/pizza-aufstrich\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/28\\\/pizza-aufstrich\\\/\",\"name\":\"Pizza-Aufstrich\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-03-28T18:58:02+00:00\",\"description\":\"- Pizza-Aufstrich\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/28\\\/pizza-aufstrich\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/28\\\/pizza-aufstrich\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/28\\\/pizza-aufstrich\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pizza-Aufstrich\"}]},{\"@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":"Pizza-Aufstrich","description":"- Pizza-Aufstrich","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\/03\/28\/pizza-aufstrich\/","og_locale":"de_DE","og_type":"article","og_title":"Pizza-Aufstrich","og_description":"- Pizza-Aufstrich","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/28\/pizza-aufstrich\/","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":"2014-03-28T18:58:02+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\/03\/28\/pizza-aufstrich\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/28\/pizza-aufstrich\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Pizza-Aufstrich","datePublished":"2014-03-28T18:58:02+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/28\/pizza-aufstrich\/"},"wordCount":115,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Pizza"],"articleSection":["Hauptgerichte","Pizza"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/28\/pizza-aufstrich\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/28\/pizza-aufstrich\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/28\/pizza-aufstrich\/","name":"Pizza-Aufstrich","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2014-03-28T18:58:02+00:00","description":"- Pizza-Aufstrich","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/28\/pizza-aufstrich\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/28\/pizza-aufstrich\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/28\/pizza-aufstrich\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Pizza-Aufstrich"}]},{"@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-1t8","jetpack-related-posts":[{"id":5197,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/27\/huhn-mit-ratatouille\/","url_meta":{"origin":5650,"position":0},"title":"Huhn mit Ratatouille","author":"Steffen","date":"27. Februar 2013","format":false,"excerpt":"Zutaten 1 H\u00e4hnchen (etwa 1,5 kg) oder H\u00e4hnchenschnitzel 2 Knoblauchzehen Salz 4 Zweige Salbei, frischer (evtl. mehr) weisser Pfeffer, frisch gemahlen 1 kleine Dose Tomaten 1 Paprikaschote, rot 1 Paprikaschote, gr\u00fcn 1 Paprikaschote, gelb 2 EL Oliven\u00f6l 1 Aubergine (etwa 300 g) 2 Zucchini (etwa 350 g) 1 Zwiebeln 1\/8\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5363,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/09\/gefuellte-auberginenroellchen-mit-tomaten-paprika-ragout\/","url_meta":{"origin":5650,"position":1},"title":"Gef\u00fcllte Auberginenr\u00f6llchen mit Tomaten-Paprika-Ragout","author":"Steffen","date":"9. Oktober 2013","format":false,"excerpt":"Zutaten Tomaten-Paprika Ragout 700g Tomaten 1 Rote Pfefferschote 1 Gelbe Paprikaschote 2 Knoblauchzehen 2 EL Oliven\u00f6l Pfeffer & Salz Auberginenr\u00f6llchen 2 mittlere Auberginen (\u00e0 250 g) 8-10 EL Oliven\u00f6l Pfeffer & Salz 30g Pinienkerne 80g Zwiebeln 2 Scheiben Toastbrot 4 Stiele Minze 100g Feta-K\u00e4se 1 Ei (M) 300g Rinderhackfleisch Zubereitung\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":2161,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/schnitzel-pizza-vom-blech\/","url_meta":{"origin":5650,"position":2},"title":"Schnitzel-Pizza vom Blech","author":"Steffen","date":"17. Juli 2011","format":false,"excerpt":"Zutaten 1 Zwiebel 2 Knoblauchzehen 150 Gramm Champignons 1 Dose (850 ml) Tomaten 2-3 EL Oliven\u00f6l Salz, schwarzer Pfeffer 2 P\u00e4ckchen \"Delikatess-Tomaten-So\u00dfe\" (f\u00fcr je 1\/4 l Fl\u00fcssigkeit) 1-2 TL Pizza-Gew\u00fcrz 8-10 Schweineschnitzel (\u00e0 150 g) 150 Gramm geriebener Parmesan-K\u00e4se 4 gro\u00dfe Scheiben (ca. 150 g) gekochter Schinken 500 Gramm Mozzarella-K\u00e4se\u2026","rel":"","context":"In "Pizza und Co."","block_context":{"text":"Pizza und Co.","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/pizza-und-co\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":857,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/oster-lammkeule\/","url_meta":{"origin":5650,"position":3},"title":"Oster-Lammkeule","author":"Steffen","date":"22. April 2011","format":false,"excerpt":"Zutaten: 1 Lammkeule 300Gramm Kenia-Bohnen 500Gramm Stangenbohnen 1 klein. Dose Pizza-Tomaten 1 Rote Paprika 5 Knoblauchzehen 1 Zweig Rosmarin 0,3 Ltr. Rotwein Zubereitung: Die Knoblauchzehen in Stifte schneiden. Mit diesen Stiften die Lammkeule spicken. Das Loch, in dem vorher der Knochen war, mit dem geb\u00fcndelten Rosmarinzweig stopfen. Die Lammkeule in\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":1749,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/15\/tomaten-garnelen-pizza-mit-grunem-spargel\/","url_meta":{"origin":5650,"position":4},"title":"Tomaten-Garnelen-Pizza mit gr\u00fcnem Spargel","author":"Steffen","date":"15. Mai 2011","format":false,"excerpt":"Zutaten Sauce 1\/2 Zwiebel, gesch\u00e4lt und klein gew\u00fcrfelt 3 EL Oliven\u00f6l 200 g gesch\u00e4lte Tomaten aus der Dose 1 \u00a0 Scheibe Knoblauch 1 \u00a0 Basilikumstiel 1\/2 TL getrockneter Oregano Salz Cayennepfeffer Teig 50 g Ricotta 2,5 EL Oliven\u00f6l 2,5 EL Milch 1 Prise Salz 1\/3 TL getrockneter Oregano 150 g\u2026","rel":"","context":"In "Pizza und Co."","block_context":{"text":"Pizza und Co.","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/pizza-und-co\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2157,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/kalbsplatzli-an-peperoni-pilz-sauce\/","url_meta":{"origin":5650,"position":5},"title":"Kalbspl\u00e4tzli an Peperoni-Pilz-Sauce","author":"Steffen","date":"17. Juli 2011","format":false,"excerpt":"Zutaten 150 g Rote Peperoni 150 g Gelbe Peperoni 250 g Frische Champignons 2 EL Zitronensaft 2 Knoblauchzehen 3 Zweige Petersilie 8 D\u00fcnne Kalbsschnitzel Pfeffer Salz 20 g Weissmehl 1 EL Bratbutter 1 EL Oliven\u00f6l Paprika 1 dl Saucen-Halbrahm Zubereitung Peperoni halbieren, entkernen und in feine Streifen schneiden. Champignons putzen,\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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5650","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=5650"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5650\/revisions"}],"predecessor-version":[{"id":5651,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5650\/revisions\/5651"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}