{"id":119,"date":"2009-10-11T00:19:57","date_gmt":"2009-10-10T22:19:57","guid":{"rendered":"http:\/\/artm-friends.at\/kochstudio\/?p=119"},"modified":"2024-05-05T18:19:56","modified_gmt":"2024-05-05T16:19:56","slug":"kurbis-gratin","status":"publish","type":"post","link":"https:\/\/artm-friends.at\/kochstudio\/?p=119","title":{"rendered":"K\u00fcrbis Gratin"},"content":{"rendered":"<p><b>Zutaten:<\/b><br \/>\n1 kleinen <a href=\"http:\/\/de.wikipedia.org\/wiki\/Butternutk\u00fcrbis\" target=\"_blank\" rel=\"noopener\">Butternut-K\u00fcrbis<\/a>, 100 g Speck, 2 Eier, 150 g Reibk\u00e4se, 1 Becher Cr\u00e8me fra\u00eeche, 50 g K\u00fcrbiskerne, 10 St\u00fcck frische Salbei-Bl\u00e4tter, 3 EL Oliven\u00f6l<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/artm-friends.at\/kochstudio\/wp-content\/images\/kuer_gratin_roh.jpg\" width=\"400\" height=\"300\" alt=\"K\u00fcrbis Gratin roh\" title=\"K\u00fcrbis Gratin roh\" \/><\/p>\n<p><b>Zubereitung:<\/b><br \/>\nK\u00fcrbis sch\u00e4len, in ca. 1 cm dicke Scheiben schneiden, dabei die Kerne entfernen. Den Speck in d\u00fcnne Scheiben schneiden und quer halbieren. Die Salbei-Bl\u00e4tter waschen und in Streifen schneiden. Die Eier mit dem Reibk\u00e4se, der Cr\u00e8me fra\u00eeche und den K\u00fcrbiskernen verr\u00fchren. 3 EL \u00d6l in eine feuerfeste Form mit einem etwas h\u00f6heren Rand geben und verteilen. Die K\u00fcrbisscheiben dachziegelartig in die Form schichten, die Speckscheiben zwischen die K\u00fcrbisscheiben schieben. Die Salbeibl\u00e4tterstreifen dar\u00fcber streuen und mit der Cr\u00e8me-fra\u00eeche-Masse bedecken.<\/p>\n<p>Im vorgeheizten Ofen bei 180\u00b0C ca. 30 Minuten goldbraun \u00fcberbacken lassen.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/artm-friends.at\/kochstudio\/wp-content\/images\/kuer_gratin_fertig.jpg\" width=\"400\" height=\"300\" alt=\"K\u00fcrbis Gratin auf dem Teller\" title=\"K\u00fcrbis Gratin auf dem Teller\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: 1 kleinen Butternut-K\u00fcrbis, 100 g Speck, 2 Eier, 150 g Reibk\u00e4se, 1 Becher Cr\u00e8me fra\u00eeche, 50 g K\u00fcrbiskerne, 10 St\u00fcck frische Salbei-Bl\u00e4tter, 3 EL Oliven\u00f6l Zubereitung: K\u00fcrbis sch\u00e4len, in ca. 1 cm dicke Scheiben schneiden, dabei die Kerne entfernen. Den Speck in d\u00fcnne Scheiben schneiden und quer halbieren. Die Salbei-Bl\u00e4tter waschen und in Streifen [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[126,3],"tags":[265,42,190,217,82],"_links":{"self":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/119"}],"collection":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=119"}],"version-history":[{"count":8,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/119\/revisions"}],"predecessor-version":[{"id":4189,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/119\/revisions\/4189"}],"wp:attachment":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=119"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}