{"id":945,"date":"2011-04-24T16:14:26","date_gmt":"2011-04-24T16:14:26","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=945"},"modified":"2011-04-24T16:14:26","modified_gmt":"2011-04-24T16:14:26","slug":"gefullte-ofenkartoffel","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/24\/gefullte-ofenkartoffel\/","title":{"rendered":"Gef\u00fcllte Ofenkartoffel"},"content":{"rendered":"

Zutaten:<\/b>
\n4 gro\u00dfe mehlig kochende Kartoffeln
\n4El \u00d6l
\n150 g Cheddar, gerieben
\n3 Fr\u00fchlingszwiebeln, in Ringe geschnitten
\n2 Tomaten, gehackt
\n2 El Jalapenoscheiben aus dem Glas, gut abgetropft
\n1 Tl edels\u00fc\u00dfes Paprikapulver<\/p>\n

\nZubereitung: <\/b>
\nBackofen auf 200\u00b0C vorheizen. Kartoffeln auf ein Backblech legen und 1 Stunde im Ofen weich backen. Dann Backofentemperatur auf 220\u00b0C erh\u00f6hen. Kartoffeln halbieren und aush\u00f6hlen, dabei einen 3 mm breiten Rand \u00fcbrig lassen. Schale mit \u00d6l bepinseln. Dann wieder aufs Blech setzen, 25 Minuten weiterbacken. Kartoffeln in eine feuerfeste Form setzen. Mit der H\u00e4lfte vom K\u00e4se, den Fr\u00fchlingszwiebeln, den Tomaten und den Jalapenos f\u00fcllen. \u00dcbrigen K\u00e4se und Paprikapulver dar\u00fcber streuen. Kartoffeln im Backofen 5 Minuten \u00fcberbacken, bis der K\u00e4se geschmolzen ist.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 4 gro\u00dfe mehlig kochende Kartoffeln 4El \u00d6l 150 g Cheddar, gerieben 3 Fr\u00fchlingszwiebeln, in Ringe geschnitten 2 Tomaten, gehackt 2 El Jalapenoscheiben aus dem Glas, gut abgetropft 1 Tl edels\u00fc\u00dfes Paprikapulver Zubereitung: Backofen auf 200\u00b0C vorheizen. Kartoffeln auf ein Backblech legen und 1 Stunde im Ofen weich backen. Dann Backofentemperatur auf 220\u00b0C erh\u00f6hen. Kartoffeln … <\/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-945","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-kartoffel","item-wrap"],"yoast_head":"\nGef\u00fcllte Ofenkartoffel<\/title>\n<meta name=\"description\" content=\"- Gef\u00fcllte Ofenkartoffel\" \/>\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\/24\/gefullte-ofenkartoffel\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gef\u00fcllte Ofenkartoffel\" \/>\n<meta property=\"og:description\" content=\"- Gef\u00fcllte Ofenkartoffel\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/24\/gefullte-ofenkartoffel\/\" \/>\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=\"2011-04-24T16:14:26+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\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\\\/24\\\/gefullte-ofenkartoffel\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/24\\\/gefullte-ofenkartoffel\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Gef\u00fcllte Ofenkartoffel\",\"datePublished\":\"2011-04-24T16:14:26+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/24\\\/gefullte-ofenkartoffel\\\/\"},\"wordCount\":119,\"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\\\/2011\\\/04\\\/24\\\/gefullte-ofenkartoffel\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/24\\\/gefullte-ofenkartoffel\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/24\\\/gefullte-ofenkartoffel\\\/\",\"name\":\"Gef\u00fcllte Ofenkartoffel\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-24T16:14:26+00:00\",\"description\":\"- Gef\u00fcllte Ofenkartoffel\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/24\\\/gefullte-ofenkartoffel\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/24\\\/gefullte-ofenkartoffel\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/24\\\/gefullte-ofenkartoffel\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gef\u00fcllte Ofenkartoffel\"}]},{\"@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\u00fcllte Ofenkartoffel","description":"- Gef\u00fcllte Ofenkartoffel","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\/24\/gefullte-ofenkartoffel\/","og_locale":"de_DE","og_type":"article","og_title":"Gef\u00fcllte Ofenkartoffel","og_description":"- Gef\u00fcllte Ofenkartoffel","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/24\/gefullte-ofenkartoffel\/","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":"2011-04-24T16:14:26+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\/24\/gefullte-ofenkartoffel\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/24\/gefullte-ofenkartoffel\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Gef\u00fcllte Ofenkartoffel","datePublished":"2011-04-24T16:14:26+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/24\/gefullte-ofenkartoffel\/"},"wordCount":119,"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\/2011\/04\/24\/gefullte-ofenkartoffel\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/24\/gefullte-ofenkartoffel\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/24\/gefullte-ofenkartoffel\/","name":"Gef\u00fcllte Ofenkartoffel","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-04-24T16:14:26+00:00","description":"- Gef\u00fcllte Ofenkartoffel","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/24\/gefullte-ofenkartoffel\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/24\/gefullte-ofenkartoffel\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/24\/gefullte-ofenkartoffel\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Gef\u00fcllte Ofenkartoffel"}]},{"@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-ff","jetpack-related-posts":[{"id":988,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/wurzige-kartoffelspalten\/","url_meta":{"origin":945,"position":0},"title":"W\u00fcrzige Kartoffelspalten","author":"Steffen","date":"25. April 2011","format":false,"excerpt":"Zutaten: 2 EL Oliven\u00f6l 1 EL Dijon-Senf 1 EL fein gehackte Rosmarinnadeln 1\/2 TL Knoblauchsalz 1\/2 TL schwarzer Pfeffer 500 g gleich gro\u00dfe rote Kartoffeln (oder mehlig kochende) Zubereitung: Backofen auf 200 \u00b0C vorheizen. \u00d6l in einer Sch\u00fcssel mit dem Senf, dem Rosmarin, dem Salz und dem Pfeffer gut verr\u00fchren.\u2026","rel":"","context":"In "Beilagen"","block_context":{"text":"Beilagen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/beilagen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5546,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/11\/patatas-al-horno-ofenkartoffeln\/","url_meta":{"origin":945,"position":1},"title":"Patatas al horno (Ofenkartoffeln)","author":"Steffen","date":"11. Februar 2014","format":false,"excerpt":"Zutaten 1 kg Kartoffeln, festkochend 250 g Zwiebeln 750 g Tomaten Butter f\u00fcr die Form Salz Pfeffer 1 TL Kr\u00e4uter, getrocknet z.B. Basilikum, Thymian 150 ml Oliven\u00f6l 75 g K\u00e4se, z.B. Manchego - gerieben Zubereitung Die Kartoffeln waschen, in etwa 25-30 Minuten gar kochen, pellen und in Scheiben schneiden. Die\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":1656,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/13\/backkartoffeln-mit-schinken\/","url_meta":{"origin":945,"position":2},"title":"Backkartoffeln mit Schinken","author":"Steffen","date":"13. Mai 2011","format":false,"excerpt":"Zutaten 8 gro\u00dfe Pellkartoffeln 100g gekochter Schinken 2 Bund Fr\u00fchlingszwiebeln 150g saure Sahne 1 TL Senf Salz Pfeffer 8 TL geriebener K\u00e4se Zubereitung Hei\u00dfe Kartoffeln halbieren und mit einem Teel\u00f6ffel aush\u00f6hlen. Schinken in feine W\u00fcrfel, Fr\u00fchlingszwiebeln in Ringe schneiden, mit der ausgeh\u00f6hlten Kartoffelmasse, Sahne, Senf, Salz und Pfeffer verr\u00fchren und\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":5275,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/05\/gefullte-kohlrabi-mit-spinat\/","url_meta":{"origin":945,"position":3},"title":"Gef\u00fcllte Kohlrabi mit Spinat","author":"Steffen","date":"5. M\u00e4rz 2013","format":false,"excerpt":"Zutaten 4 Kohlrabi ohne Bl\u00e4tter (\u00e0 300 g) Salz 500 g Blattspinat 600 g Fest kochende Bio-Kartoffeln 120 g Mittelalter Gouda 3 EL \u00d6l 350 ml Schlagsahne Schwarzer Pfeffer Muskat 1,5 EL Zitronensaft Butter f\u00fcr die Form 1 Zwiebel 2-3 Knoblauchzehen 100 ml Wei\u00dfwein Zucker Zubereitung 1. Kohlrabi sch\u00e4len, in\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":5260,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/03\/pestosuppe-mit-ziegenkase-tortchen\/","url_meta":{"origin":945,"position":4},"title":"Pestosuppe mit Ziegenk\u00e4se-T\u00f6rtchen","author":"Steffen","date":"3. M\u00e4rz 2013","format":false,"excerpt":"Zutaten 4 Rechteckige TK- Bl\u00e4tterteigplatten (\u00e0 75 g) 30 g Getrocknete Tomaten (in \u00d6l) 4 Ziegenfrischk\u00e4se (\u00e0 35 g) 1 Eigelb 2 Knoblauchzehen 25 g Gehackte Haseln\u00fcsse 9 EL Oliven\u00f6l 1 gro\u00dfe Bund Basilikum 40 g Parmesan (frisch gerieben) Wei\u00dfer Pfeffer & Salz 100 g Gr\u00fcne Bohnen 100 g Zuckerschoten\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4946,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/26\/krustenbraten-vom-schwein\/","url_meta":{"origin":945,"position":5},"title":"Krustenbraten vom Schwein","author":"Steffen","date":"26. Januar 2013","format":false,"excerpt":"Zutaten 400 g \u00a0Fleischknochen vom Kalb,\u00a0ger\u00f6stet [1] 1 l \u00a0Gefl\u00fcgelbr\u00fche 1500 g \u00a0Wammerl (Schweinebauch),\u00a0k\u00fcchenfertig, mit Schwarte 3 Weisse grosse Zwiebeln 1 Karotte 150 g \u00a0Knollensellerie 600 g \u00a0Kleine festkochende Kartoffeln 1 TL Puderzucker 1 EL Tomatenmark 250 ml Kr\u00e4ftiger Rotwein 1 EL \u00d6l 1 Kleines Lorbeerblatt 2 Knoblauchzehen, gesch\u00e4lt und\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\/945","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=945"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/945\/revisions"}],"predecessor-version":[{"id":946,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/945\/revisions\/946"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=945"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=945"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=945"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}