{"id":6033,"date":"2014-09-07T15:31:26","date_gmt":"2014-09-07T15:31:26","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6033"},"modified":"2014-08-14T15:35:26","modified_gmt":"2014-08-14T15:35:26","slug":"bulgur-gratin","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/09\/07\/bulgur-gratin\/","title":{"rendered":"Bulgur-Gratin"},"content":{"rendered":"

Zutaten<\/strong>
\n60 g Bulgur
\n200 ml Gemuesebr\u00fche
\n10 g Butter
\n1 Knoblauchzehe
\n20 g Parmesank\u00e4se
\n1 Eigelb<\/p>\n

Zubereitung<\/strong>
\nBulgur mit Br\u00fche und der Butter und dem durchgepressten Knoblauch einmal aufkochen lassen; den Deckel schlie\u00dfen , bei milder Hitze 20 Minuten ausquellen lassen. Von der Herdplatte ziehen. Parmesan und Eigelb unterr\u00fchren. In eine feuerfesten Form geben und gleichm\u00e4\u00dfig glattstreichen. Mit einem Messer in Quadrate teilen. In den Backofen stellen und bei 200 Grad eine halbe Stund backen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 60 g Bulgur 200 ml Gemuesebr\u00fche 10 g Butter 1 Knoblauchzehe 20 g Parmesank\u00e4se 1 Eigelb Zubereitung Bulgur mit Br\u00fche und der Butter und dem durchgepressten Knoblauch einmal aufkochen lassen; den Deckel schlie\u00dfen , bei milder Hitze 20 Minuten ausquellen lassen. Von der Herdplatte ziehen. Parmesan und Eigelb unterr\u00fchren. In eine feuerfesten Form geben … <\/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":[54],"tags":[747,242],"class_list":["post-6033","post","type-post","status-publish","format-standard","hentry","category-beilagen","tag-bulgur","tag-gratin","item-wrap"],"yoast_head":"\nBulgur-Gratin<\/title>\n<meta name=\"description\" content=\"- Bulgur-Gratin\" \/>\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\/09\/07\/bulgur-gratin\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bulgur-Gratin\" \/>\n<meta property=\"og:description\" content=\"- Bulgur-Gratin\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/09\/07\/bulgur-gratin\/\" \/>\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=\"2014-09-07T15:31:26+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<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\\\/09\\\/07\\\/bulgur-gratin\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/09\\\/07\\\/bulgur-gratin\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Bulgur-Gratin\",\"datePublished\":\"2014-09-07T15:31:26+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/09\\\/07\\\/bulgur-gratin\\\/\"},\"wordCount\":74,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Bulgur\",\"Gratin\"],\"articleSection\":[\"Beilagen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/09\\\/07\\\/bulgur-gratin\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/09\\\/07\\\/bulgur-gratin\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/09\\\/07\\\/bulgur-gratin\\\/\",\"name\":\"Bulgur-Gratin\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-09-07T15:31:26+00:00\",\"description\":\"- Bulgur-Gratin\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/09\\\/07\\\/bulgur-gratin\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/09\\\/07\\\/bulgur-gratin\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/09\\\/07\\\/bulgur-gratin\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Bulgur-Gratin\"}]},{\"@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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