{"id":752,"date":"2011-04-19T19:16:51","date_gmt":"2011-04-19T19:16:51","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=752"},"modified":"2011-04-19T19:16:51","modified_gmt":"2011-04-19T19:16:51","slug":"gefullter-hackbraten-vom-blech","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/19\/gefullter-hackbraten-vom-blech\/","title":{"rendered":"Gef\u00fcllter Hackbraten vom Blech"},"content":{"rendered":"

Zutaten:<\/b>
\n3 Br\u00f6tchen vom Vortag
\n1 Bund Lauchzwiebeln (150g)
\n1,5kg Gemischtes Hackfleisch
\n5 Eier
\nSalz
\n1 TL Bunter Pfeffer; grob geschrotet
\nF\u00fcllung<\/em>
\n1 Zucchini (200g)
\n2 Rote Paprikaschoten \u00e0 250g
\n2 Gelbe Paprikaschoten \u00e0 250g
\n2 EL Oliven\u00f6l
\n2 Knoblauchzehen
\n1 Dose Gesch\u00e4lte Tomaten (F\u00fcllmenge 425g)
\n1 EL Balsamessig
\n2 Bund Basilikum
\n350 g Emmentaler; d\u00fcnn geschnitten
\n150 g Parmaschinken
\nBasilikumbl\u00e4ttchen<\/p>\n

\nZubereitung: <\/b>
\nDie Br\u00f6tchen in kaltem Wasser einweichen. Die Lauchzwiebeln putzen, in feine Ringe schneiden und zum Hackfleisch geben. Eier und ausgedr\u00fcckte Br\u00f6tchen zugeben, kr\u00e4ftig mit Salz und Pfeffer w\u00fcrzen. Alles zu einem Hackfleischteig verkneten.
\nF\u00fcr die F\u00fcllung:
\nDie Zucchini absp\u00fclen, trocken tupfen und in W\u00fcrfel schneiden. Die Paprikaschoten absp\u00fclen, vierteln, Kerne und Trennw\u00e4nde entfernen und die Paprikaviertel ebenfalls w\u00fcrfeln. Vorbereitetes Gem\u00fcse im hei\u00dfen \u00d6l kr\u00e4ftig anbraten. Den zerdr\u00fcckten Knoblauch zugeben und kurz mitbraten. Die Tomaten in der Dose zerdr\u00fccken und mit der Fl\u00fcssigkeit zum gebratenen Gem\u00fcse geben. In der offenen Pfanne etwa 5 Minuten garen, bis die Fl\u00fcssigkeit verdampft ist. Das Gem\u00fcse mit Balsamessig, Salz und Pfeffer w\u00fcrzen. 1 Bund Basilikum in Streifen schneiden und unterr\u00fchren. Die H\u00e4lfte des Hackfleisches in der gefetteten Fettpfanne verteilen und mit der H\u00e4lfte der K\u00e4sescheiben belegen. Darauf die H\u00e4lfte der Schinkenscheiben legen und das Gem\u00fcse darauf verteilen. Das Gem\u00fcse zuerst mit den Schinken-, dann mit K\u00e4sescheiben belegen. Zum Schluss den restlichen Hackfleischteig dar\u00fcber verteilen und das Ganze gut andr\u00fccken. In den auf 200 Grad, Umluft 180 Grad, Gas Stufe 4 vorgeheizten Backofen schieben und etwa 35 Minuten braten. Den Braten am besten mit einem elektrischen Messer in 20 Portionen schneiden. Zum Servieren mit Basilikumbl\u00e4ttchen bestreuen.<\/p>\n

Quelle: de.rec.mampf<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 3 Br\u00f6tchen vom Vortag 1 Bund Lauchzwiebeln (150g) 1,5kg Gemischtes Hackfleisch 5 Eier Salz 1 TL Bunter Pfeffer; grob geschrotet F\u00fcllung 1 Zucchini (200g) 2 Rote Paprikaschoten \u00e0 250g 2 Gelbe Paprikaschoten \u00e0 250g 2 EL Oliven\u00f6l 2 Knoblauchzehen 1 Dose Gesch\u00e4lte Tomaten (F\u00fcllmenge 425g) 1 EL Balsamessig 2 Bund Basilikum 350 g Emmentaler; … <\/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":[6,57,47],"tags":[82],"class_list":["post-752","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-rind","category-schwein","tag-hackfleisch","item-wrap"],"yoast_head":"\nGef\u00fcllter Hackbraten vom Blech<\/title>\n<meta name=\"description\" content=\"- Gef\u00fcllter Hackbraten vom Blech\" \/>\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\/2011\/04\/19\/gefullter-hackbraten-vom-blech\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gef\u00fcllter Hackbraten vom Blech\" \/>\n<meta property=\"og:description\" content=\"- Gef\u00fcllter Hackbraten vom Blech\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/19\/gefullter-hackbraten-vom-blech\/\" \/>\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=\"2011-04-19T19:16:51+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\\\/2011\\\/04\\\/19\\\/gefullter-hackbraten-vom-blech\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/19\\\/gefullter-hackbraten-vom-blech\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Gef\u00fcllter Hackbraten vom Blech\",\"datePublished\":\"2011-04-19T19:16:51+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/19\\\/gefullter-hackbraten-vom-blech\\\/\"},\"wordCount\":288,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Hackfleisch\"],\"articleSection\":[\"Hauptgerichte\",\"Rind\",\"Schwein\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/19\\\/gefullter-hackbraten-vom-blech\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/19\\\/gefullter-hackbraten-vom-blech\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/19\\\/gefullter-hackbraten-vom-blech\\\/\",\"name\":\"Gef\u00fcllter Hackbraten vom Blech\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-19T19:16:51+00:00\",\"description\":\"- Gef\u00fcllter Hackbraten vom Blech\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/19\\\/gefullter-hackbraten-vom-blech\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/19\\\/gefullter-hackbraten-vom-blech\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/19\\\/gefullter-hackbraten-vom-blech\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gef\u00fcllter Hackbraten vom Blech\"}]},{\"@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":"Gef\u00fcllter Hackbraten vom Blech","description":"- Gef\u00fcllter Hackbraten vom Blech","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\/2011\/04\/19\/gefullter-hackbraten-vom-blech\/","og_locale":"de_DE","og_type":"article","og_title":"Gef\u00fcllter Hackbraten vom Blech","og_description":"- Gef\u00fcllter Hackbraten vom Blech","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/19\/gefullter-hackbraten-vom-blech\/","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":"2011-04-19T19:16:51+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\/2011\/04\/19\/gefullter-hackbraten-vom-blech\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/19\/gefullter-hackbraten-vom-blech\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Gef\u00fcllter Hackbraten vom Blech","datePublished":"2011-04-19T19:16:51+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/19\/gefullter-hackbraten-vom-blech\/"},"wordCount":288,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Hackfleisch"],"articleSection":["Hauptgerichte","Rind","Schwein"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/19\/gefullter-hackbraten-vom-blech\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/19\/gefullter-hackbraten-vom-blech\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/19\/gefullter-hackbraten-vom-blech\/","name":"Gef\u00fcllter Hackbraten vom Blech","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-04-19T19:16:51+00:00","description":"- Gef\u00fcllter Hackbraten vom Blech","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/19\/gefullter-hackbraten-vom-blech\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/19\/gefullter-hackbraten-vom-blech\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/19\/gefullter-hackbraten-vom-blech\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Gef\u00fcllter Hackbraten vom Blech"}]},{"@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-c8","jetpack-related-posts":[{"id":961,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/24\/gefullte-zucchini\/","url_meta":{"origin":752,"position":0},"title":"Gef\u00fcllte Zucchini","author":"Steffen","date":"24. April 2011","format":false,"excerpt":"Zutaten: 1 Br\u00f6tchen vom Vortag 4 mittelgro\u00dfe Zucchini 1 kleine Zwiebel 1 Bund Petersilie 300 g gemischtes Hackfleisch 1 Ei 1 Tl mittelscharfer Senf edels\u00fc\u00dfes Paprikapulver geriebene Muskatnuss Salz und Pfeffer 1 Knoblauchzehe 1 kleine Dose Tomate 1 Tl zerriebener Oregano 100 g geriebener Emmentaler Zubereitung: Das Br\u00f6tchen in Wasser\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":1105,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/26\/chili-con-carne-i\/","url_meta":{"origin":752,"position":1},"title":"Chili con carne I","author":"Steffen","date":"26. April 2011","format":false,"excerpt":"Zutaten: 1 gro\u00dfe Zwiebel 2 Knoblauchzehen 1 gr\u00fcne Paprikaschote 4 El. \u00d6l 500 g gemischtes Hackfleisch 2 getrocknete Chilischoten 1 kg gesch\u00e4lte Tomaten aus der Dose 1 Lorbeerblatt 1\/2 Tl. getrockneter Oregano 500 g rote Bohnen aus der Dose Salz schwarzer Pfeffer Cayennepfeffer Tabascosauce Zubereitung: Die Zwiebel und die Knoblauchzehen\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":1922,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/07\/hackfleisch-tomaten-spiese\/","url_meta":{"origin":752,"position":2},"title":"Hackfleisch-Tomaten Spie\u00dfe","author":"Steffen","date":"7. Juni 2011","format":false,"excerpt":"Zutaten 400 Gramm Gemischtes Hackfleisch 2 Eier 2 EL Schnittlauch 80 Gramm Zwiebeln (1 St\u00fcck) 2 Knoblauchzehen 1 TL Mittelscharfer Senf 1 Altbackenes Br\u00f6tchen Thymian Koriander Majoran Salz Pfeffer 12 Kirschtomaten Kresse Zubereitung Zwiebel sch\u00e4len und fein w\u00fcrfeln. Knoblauchzehen sch\u00e4len und fein hacken. Altbackens Br\u00f6tchen zerkleinern und mit den Eiern\u2026","rel":"","context":"In "Grill"","block_context":{"text":"Grill","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/grill\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":809,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/hackbraten-mit-krautern\/","url_meta":{"origin":752,"position":3},"title":"Hackbraten mit Kr\u00e4utern","author":"Steffen","date":"22. April 2011","format":false,"excerpt":"Zutaten: 1 Br\u00f6tchen, vom Vortag 1 Zwiebel 20 g Butter 800 g Hackfleisch, gemischt 1Tl scharfer Senf 2Tl Tomatenmark 1 Ei (M) Salz, Pfeffer 1 Bund Petersilie 1 Bund Basilikum 1 Bund Zitronenmelisse 1 Bund Pfefferminze 3\/8l Gem\u00fcsebr\u00fche (instant) 100 g Schlagsahne 2Tl Speisest\u00e4rke Zubereitung: Das Br\u00f6tchen in hei\u00dfem Wasser\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":1936,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/08\/pilz-gemusespiese-vom-grill-mit-knoblauchbutter\/","url_meta":{"origin":752,"position":4},"title":"Pilz-Gem\u00fcsespie\u00dfe vom Grill mit Knoblauchbutter","author":"Steffen","date":"8. Juni 2011","format":false,"excerpt":"Zutaten 1 Aubergine 1 Zucchini 1 Gelbe Paprikaschote 1 Rote Paprikaschote 8 Champignons 4 Holzspie\u00dfe 1\/2 TL Currypulver 1\/2 TL Paprikapulver 1 EL Gehackte Kr\u00e4uter (Petersilie, Rosmarin, Basilikum) 20 ml Keim\u00f6l Jodsalz Pfeffer aus der M\u00fchle 1 Baguettebrot (150 g) 60 Gramm Knoblauchbutter 1 Zitrone 2 Salatbl\u00e4tter zum Garnieren 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":313,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/04\/10\/gefullte-hornchen\/","url_meta":{"origin":752,"position":5},"title":"Gef\u00fcllte H\u00f6rnchen","author":"Steffen","date":"10. April 2023","format":false,"excerpt":"Ich habe Bard von Google mal gebeten einen Werbetext f\u00fcr ein derart herzhaftes H\u00f6rnchen zu erstellen: Das war sein Vorschlag (oder ist Bard weiblich? -muss ich ihn\/sie\/es mal fragen): Lust auf einen herzhaften Snack oder eine kleine Mahlzeit? Dann probiere unser neues Croissant mit Hackfleisch! Unser Croissant ist au\u00dfen knusprig\u2026","rel":"","context":"In "Brot und Br\u00f6tchen"","block_context":{"text":"Brot und Br\u00f6tchen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/brot-und-brotchen\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/04\/00007-hyperrealistic-painting-Croissants-filled-with-minced-beef-150x150.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\/752","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=752"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/752\/revisions"}],"predecessor-version":[{"id":753,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/752\/revisions\/753"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=752"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}