{"id":26,"date":"2007-09-23T23:08:22","date_gmt":"2007-09-23T21:08:22","guid":{"rendered":"http:\/\/artm-friends.at\/kochstudio\/?p=26"},"modified":"2024-05-07T21:41:59","modified_gmt":"2024-05-07T19:41:59","slug":"pikante-kurbiswahe","status":"publish","type":"post","link":"https:\/\/artm-friends.at\/kochstudio\/?p=26","title":{"rendered":"Pikante K\u00fcrbisw\u00e4he"},"content":{"rendered":"<p><b>Zutaten:<\/b><br \/>\n<em>f\u00fcr den Teig:<\/em> 500 g Vollkornmehl, \u00d6l, Wasser, Salz<br \/>\n<em>f\u00fcr den Belag:<\/em> 650 g abgetropftes K\u00fcrbisp\u00fcree, 3 Eier, 2 B Creme fraiche, 200 g Reibk\u00e4se, 1 Dose Anchovis, 3 EL K\u00fcrbiskerne, 2 St\u00e4ngel Rosmarinnadeln kleingehackt, 1 TL getrockneter Thymian, Meersalz, Pfeffer aus der M\u00fchle<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/artm-friends.at\/kochstudio\/wp-content\/images\/kuerbis_waehe.jpg\" width=\"400\" height=\"300\" alt=\"Pikante K\u00fcrbisw\u00e4he\" title=\"Pikante K\u00fcrbisw\u00e4he\" \/><\/p>\n<p><b>Zubereitung:<\/b><br \/>\nAus dem Vollkornmehl, \u00d6l, Wasser und Salz rasch einen Teig kneten, auf einem eingefetteten Backblech ausrollen und ca. 10 Minuten bei 180\u00b0C Hei\u00dfluft vorbacken. F\u00fcr den Belag das K\u00fcrbisp\u00fcree mit den Eiern, Creme fraiche, den kleingehackten Anchovis, K\u00fcrbiskernen, Rosmarin und Thymian verr\u00fchren, mit Salz und Pfeffer abschmecken. Belag auf dem vorgebackten Teig verstreichen mit dem geriebenen K\u00e4se bestreuen und weitere 30 Minuten backen. Die K\u00e4sekruste sollte goldbraun sein.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: f\u00fcr den Teig: 500 g Vollkornmehl, \u00d6l, Wasser, Salz f\u00fcr den Belag: 650 g abgetropftes K\u00fcrbisp\u00fcree, 3 Eier, 2 B Creme fraiche, 200 g Reibk\u00e4se, 1 Dose Anchovis, 3 EL K\u00fcrbiskerne, 2 St\u00e4ngel Rosmarinnadeln kleingehackt, 1 TL getrockneter Thymian, Meersalz, Pfeffer aus der M\u00fchle Zubereitung: Aus dem Vollkornmehl, \u00d6l, Wasser und Salz rasch einen [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32,6,3,125],"tags":[48,42,10,190,217,141],"_links":{"self":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/26"}],"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=26"}],"version-history":[{"count":3,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/26\/revisions"}],"predecessor-version":[{"id":4294,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/26\/revisions\/4294"}],"wp:attachment":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}