{"id":122,"date":"2017-10-12T16:53:20","date_gmt":"2017-10-12T16:53:20","guid":{"rendered":"http:\/\/michaelweichert.com\/?p=122"},"modified":"2018-05-19T22:55:49","modified_gmt":"2018-05-19T22:55:49","slug":"fleischpflanzerl-la-michael","status":"publish","type":"post","link":"https:\/\/michaelweichert.de\/index.php\/2017\/10\/12\/fleischpflanzerl-la-michael\/","title":{"rendered":"Kochen und Essen: Fleischpflanzerl \u00e0 la Michael"},"content":{"rendered":"<p>F\u00fcr gut schmeckende Fleischpflanzerl oder auch Frikadellen genannt nehme ich diese Rezeptvorlage:<\/p>\n<table>\n<tbody>\n<tr>\n<td>500g<\/td>\n<td>Hackfleisch gemischt<\/td>\n<\/tr>\n<tr>\n<td>1 Tasse<\/td>\n<td>Leim Semmelbr\u00f6sel<\/td>\n<\/tr>\n<tr>\n<td>1 Schnapsglas<\/td>\n<td>Milch<\/td>\n<\/tr>\n<tr>\n<td>2 Teel\u00f6ffel<\/td>\n<td>Senf<\/td>\n<\/tr>\n<tr>\n<td>1<\/td>\n<td>Ei<\/td>\n<\/tr>\n<tr>\n<td>prise<\/td>\n<td>Pfeffer<\/td>\n<\/tr>\n<tr>\n<td>prise<\/td>\n<td>Salz<\/td>\n<\/tr>\n<tr>\n<td>1 Zehe<\/td>\n<td>Knoblauch<\/td>\n<\/tr>\n<tr>\n<td>1<\/td>\n<td>Zwiebel<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Optional k\u00f6nnen folgende Zutaten den Fleischplflanzerl verfeinern:<\/p>\n<table>\n<tbody>\n<tr>\n<td>Teel\u00f6ffel<\/td>\n<td>Majoran<\/td>\n<\/tr>\n<tr>\n<td>Essl\u00f6ffel<\/td>\n<td>Tomatenmark<\/td>\n<\/tr>\n<tr>\n<td>etwas<\/td>\n<td>Butterschmalz<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Idealerweise bei anfangs hoher hitze bei mittler hitze in Butter ausbraten.<\/p>\n<p>Fertig!<\/p>\n<p>Guten Appetit<\/p>\n","protected":false},"excerpt":{"rendered":"<p>F\u00fcr gut schmeckende Fleischpflanzerl oder auch Frikadellen genannt nehme ich diese Rezeptvorlage: 500g Hackfleisch gemischt 1 Tasse Leim Semmelbr\u00f6sel 1 Schnapsglas Milch 2 Teel\u00f6ffel Senf 1 Ei prise Pfeffer prise Salz 1 Zehe Knoblauch 1 Zwiebel Optional k\u00f6nnen folgende Zutaten den Fleischplflanzerl verfeinern: Teel\u00f6ffel Majoran Essl\u00f6ffel Tomatenmark etwas Butterschmalz Idealerweise bei anfangs hoher hitze bei [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":123,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"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":""},"categories":[1],"tags":[],"class_list":["post-122","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kochen und Essen: Fleischpflanzerl \u00e0 la 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Obazda","author":"michael","date":"14. Juni 2021","format":false,"excerpt":"Bei meinem ersten Besuch in einem Bayrischen Biergarten bin ich auf eine r\u00f6tliche K\u00e4sepaste gestossen, In die ich mich sofort verliebt habe. Am besten schmeckt der Obazda mit einer gro\u00dfen Laugenbreze. Der standard Obazda besteht aus folgenden Zutaten: 40g weiche (!) Butter, damit sollte begonnen werden. Eine kleine Zwiebel Eine\u2026","rel":"","context":"\u00c4hnlicher Beitrag","block_context":{"text":"\u00c4hnlicher Beitrag","link":""},"img":{"alt_text":"Obazda Zutaten","src":"https:\/\/i0.wp.com\/michaelweichert.de\/wp-content\/uploads\/2021\/06\/9365CE8B-8895-4981-9BBC-EDFB217F274F-300x300.jpeg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":298,"url":"https:\/\/michaelweichert.de\/index.php\/2023\/02\/12\/bolognese-lasagne\/","url_meta":{"origin":122,"position":1},"title":"Bolognese &#038; Lasagne","author":"michael","date":"12. Februar 2023","format":false,"excerpt":"Hier mein Grundrezept f\u00fcr Bolognese, die Grundzutat f\u00fcr Lasagne Bolognese Ich benutze gerne Buttaris statt Butter zum scharfen anbraten, weil es hei\u00dfer benutzt werden darf. Drei kleine Zwiebeln klein geschnitten anbraten Drei Zehen Knoblauch klein geschnitten dazugeben Optional klein geschnittenen Sellerie dazugeben und glasig braten 500 g oder 1 Kg\u2026","rel":"","context":"In &quot;Kochen &amp; Essen&quot;","block_context":{"text":"Kochen &amp; Essen","link":"https:\/\/michaelweichert.de\/index.php\/category\/essen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":222,"url":"https:\/\/michaelweichert.de\/index.php\/2018\/06\/30\/bayrischer-wurstsalat\/","url_meta":{"origin":122,"position":2},"title":"Bayrischer Wurstsalat","author":"michael","date":"30. Juni 2018","format":false,"excerpt":"Ich habe den Wurstsalat wiederentdeckt Grundsubstanz ist ein Regensburger oder auf Hauswurst genannt Zuerst die Vinaigrette: Apfel oder Weinessig in gleichen Teilen wie Sonnenblumen\u00f6l oder Oliven\u00f6l. Eine besondere Farbe entsteht bei der Verewdung von Kern\u00f6l. Eine Prise Pfeffer Eine Prise Salz Ein wenig Senf verfeinert wie eine klein geschnittene Knoblauchzehe\u2026","rel":"","context":"In &quot;Kochen &amp; Essen&quot;","block_context":{"text":"Kochen &amp; Essen","link":"https:\/\/michaelweichert.de\/index.php\/category\/essen\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/michaelweichert.de\/wp-content\/uploads\/2018\/06\/img_4456.jpg?fit=900%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/michaelweichert.de\/wp-content\/uploads\/2018\/06\/img_4456.jpg?fit=900%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/michaelweichert.de\/wp-content\/uploads\/2018\/06\/img_4456.jpg?fit=900%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/michaelweichert.de\/wp-content\/uploads\/2018\/06\/img_4456.jpg?fit=900%2C1200&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":104,"url":"https:\/\/michaelweichert.de\/index.php\/2017\/08\/06\/pizza\/","url_meta":{"origin":122,"position":3},"title":"Kochen und Essen: Pizza","author":"michael","date":"6. August 2017","format":false,"excerpt":"Pizza ist mein Lieblingsgericht. Pizza geht immer und ich m\u00f6chte nicht auf dieses kulinarische Vergn\u00fcgen verzichten. Mein pers\u00f6nlicher Favorit ist Pizza Parma Rucola. Pizzateig: Im Idealfall ist der Teig mindestens 3 Stunden vor dem Ausrollen des Pizzateigs anzusetzen. Lauwarmes Wasser, Milch, Ei, Hefe und etwas Mehl zum aktivieren der Hefe\u2026","rel":"","context":"In &quot;Kochen &amp; Essen&quot;","block_context":{"text":"Kochen &amp; Essen","link":"https:\/\/michaelweichert.de\/index.php\/category\/essen\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/michaelweichert.de\/wp-content\/uploads\/2017\/08\/pizza-rolle.jpg?fit=1200%2C588&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/michaelweichert.de\/wp-content\/uploads\/2017\/08\/pizza-rolle.jpg?fit=1200%2C588&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/michaelweichert.de\/wp-content\/uploads\/2017\/08\/pizza-rolle.jpg?fit=1200%2C588&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/michaelweichert.de\/wp-content\/uploads\/2017\/08\/pizza-rolle.jpg?fit=1200%2C588&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/michaelweichert.de\/wp-content\/uploads\/2017\/08\/pizza-rolle.jpg?fit=1200%2C588&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/michaelweichert.de\/index.php\/wp-json\/wp\/v2\/posts\/122","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/michaelweichert.de\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/michaelweichert.de\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/michaelweichert.de\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/michaelweichert.de\/index.php\/wp-json\/wp\/v2\/comments?post=122"}],"version-history":[{"count":3,"href":"https:\/\/michaelweichert.de\/index.php\/wp-json\/wp\/v2\/posts\/122\/revisions"}],"predecessor-version":[{"id":213,"href":"https:\/\/michaelweichert.de\/index.php\/wp-json\/wp\/v2\/posts\/122\/revisions\/213"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/michaelweichert.de\/index.php\/wp-json\/wp\/v2\/media\/123"}],"wp:attachment":[{"href":"https:\/\/michaelweichert.de\/index.php\/wp-json\/wp\/v2\/media?parent=122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/michaelweichert.de\/index.php\/wp-json\/wp\/v2\/categories?post=122"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/michaelweichert.de\/index.php\/wp-json\/wp\/v2\/tags?post=122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}