{"id":867,"date":"2011-04-22T14:10:23","date_gmt":"2011-04-22T14:10:23","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=867"},"modified":"2011-04-22T14:10:23","modified_gmt":"2011-04-22T14:10:23","slug":"gebackene-kurbislaibchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/gebackene-kurbislaibchen\/","title":{"rendered":"Gebackene K\u00fcrbislaibchen"},"content":{"rendered":"

Zutaten:<\/b>
\n1kg K\u00fcrbis
\nSalz
\nPfeffer
\n7 El. Mehl
\n300 g Schafk\u00e4se
\n4 Eier
\n3 El. K\u00fcrbiskerne
\nDill
\n\u00d6l; zum Herausbacken<\/p>\n

\nZubereitung: <\/b>
\nK\u00fcrbis raspeln, etwas salzen, eine halbe Stunde stehen lassen und dann gut auspressen. Mehl darunterziehen. Schafk\u00e4se zerbr\u00f6seln. Eier und Dill verquirlen, w\u00fcrzen, zur formbaren Masse vermischen. Laibchen formen, in \u00d6l herausbacken. Zudecken und warmstellen. Vor dem Servieren mit gehackten K\u00fcrbiskernen bestreuen.<\/p>\n

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

Zutaten: 1kg K\u00fcrbis Salz Pfeffer 7 El. Mehl 300 g Schafk\u00e4se 4 Eier 3 El. K\u00fcrbiskerne Dill \u00d6l; zum Herausbacken Zubereitung: K\u00fcrbis raspeln, etwas salzen, eine halbe Stunde stehen lassen und dann gut auspressen. Mehl darunterziehen. Schafk\u00e4se zerbr\u00f6seln. Eier und Dill verquirlen, w\u00fcrzen, zur formbaren Masse vermischen. Laibchen formen, in \u00d6l herausbacken. Zudecken und warmstellen. … <\/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":[27,18],"tags":[67],"class_list":["post-867","post","type-post","status-publish","format-standard","hentry","category-geback","category-gemuse","tag-kurbis","item-wrap"],"yoast_head":"\nGebackene K\u00fcrbislaibchen<\/title>\n<meta name=\"description\" content=\"- Gebackene K\u00fcrbislaibchen\" \/>\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\/22\/gebackene-kurbislaibchen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gebackene K\u00fcrbislaibchen\" \/>\n<meta property=\"og:description\" content=\"- Gebackene K\u00fcrbislaibchen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/gebackene-kurbislaibchen\/\" \/>\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=\"2011-04-22T14:10:23+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\\\/2011\\\/04\\\/22\\\/gebackene-kurbislaibchen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/22\\\/gebackene-kurbislaibchen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Gebackene K\u00fcrbislaibchen\",\"datePublished\":\"2011-04-22T14:10:23+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/22\\\/gebackene-kurbislaibchen\\\/\"},\"wordCount\":73,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"K\u00fcrbis\"],\"articleSection\":[\"Geb\u00e4ck\",\"Gem\u00fcse & Obst\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/22\\\/gebackene-kurbislaibchen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/22\\\/gebackene-kurbislaibchen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/22\\\/gebackene-kurbislaibchen\\\/\",\"name\":\"Gebackene K\u00fcrbislaibchen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-22T14:10:23+00:00\",\"description\":\"- Gebackene K\u00fcrbislaibchen\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/22\\\/gebackene-kurbislaibchen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/22\\\/gebackene-kurbislaibchen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/22\\\/gebackene-kurbislaibchen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gebackene K\u00fcrbislaibchen\"}]},{\"@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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Acorn-K\u00fcrbis oder Bleu de Hongrie)1 Packung Bourbon-Vanillezucker1\/2 Unbehandelten Limette; die Schale1 Prise Zimtpulver1 Prise Gew\u00fcrznelken; gemahlen250 Gramm Weizenmehl200 Gramm Zucker1 Prise Salz1\/2 TL Natron1 TL Zimt2 TL Backpulver1 Ei6 EL Raps\u00f6l2-3 EL Gr\u00fcne K\u00fcrbiskerne Backofen auf 200 Grad vorheizen. 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