{"id":8508,"date":"2021-04-28T12:04:39","date_gmt":"2021-04-28T10:04:39","guid":{"rendered":"https:\/\/grafikerinwien.at\/regina\/?p=8508"},"modified":"2021-04-28T12:04:39","modified_gmt":"2021-04-28T10:04:39","slug":"baerlauchknoederl-mit-kuerbiskernbutter","status":"publish","type":"post","link":"https:\/\/grafikerinwien.at\/regina\/baerlauchknoederl-mit-kuerbiskernbutter\/","title":{"rendered":"B\u00e4rlauchkn\u00f6derl mit K\u00fcrbiskernbutter"},"content":{"rendered":"<h2><strong>B\u00e4rlauchkn\u00f6derl mit K\u00fcrbiskernbutter<\/strong><\/h2>\n<p>Ein Rezept von Ewald und Mario Plachutta<\/p>\n<p>Den Teig 2 Stunden rasten lassen.<br \/>\nGardauer: 12 Minuten<\/p>\n<h3><span style=\"color: #588a58;\"><strong>Zutaten<\/strong><\/span><\/h3>\n<p><strong>F\u00fcr die Kn\u00f6del: <\/strong><\/p>\n<p>150 g B\u00e4rlauch<\/p>\n<ul>\n<li>Spinat<\/li>\n<li>Lauch<\/li>\n<\/ul>\n<p>Salz<br \/>\n700 g Topfen<br \/>\n100 g Butter<\/p>\n<ul>\n<li>Alsan Pflanzenmargarine<\/li>\n<\/ul>\n<p>200 g Semmelbr\u00f6sel<\/p>\n<ul>\n<li>Dinkelbr\u00f6sel<\/li>\n<\/ul>\n<p>3 Eier<br \/>\n2 Dotter<br \/>\nPfeffer<br \/>\n3 Knoblauchzehen<\/p>\n<p><strong>F\u00fcr die K\u00fcrbiskernbutter: <\/strong><\/p>\n<p>180 g Butter<\/p>\n<ul>\n<li>Alsan Pflanzenmargarine<\/li>\n<\/ul>\n<p>300 g K\u00fcrbiskerne, fein gehackt<br \/>\nSalz<\/p>\n<h3><span style=\"color: #588a58;\"><strong>Zubereitung:<\/strong><\/span><\/h3>\n<ol>\n<li>B\u00e4rlauch waschen, in Salzwasser kurz \u00fcberkochen, abseihen, in kaltem Wasser abfrischen, sehr gut ausdr\u00fccken, fein hacken.<\/li>\n<li>Topfen mit B\u00e4rlauch, handwarmer Butter und allen anderen Kn\u00f6delzutaten verr\u00fchren und mindestens 2 Stunden k\u00fchl rasten lassen, damit die Masse gut formbar ist.<\/li>\n<li>Mit nassen Handfl\u00e4chen Kn\u00f6derl formen, ca. 12 Minuten in leicht wallendem Salzwasser kochen.<\/li>\n<li>Butter in einer flachen Pfanne schmelzen, die gehackten K\u00fcrbiskerne r\u00f6sten, salzen.<\/li>\n<li>Die Kn\u00f6derl aus dem Wasser heben, gut abtropfen lassen und in K\u00fcrbiskernbutter wenden und anrichten.<\/li>\n<\/ol>\n<p><strong>Variation: <\/strong><\/p>\n<p>Statt der K\u00fcrbiskernbutter passen auch Butterbr\u00f6sel zu den Kn\u00f6derln.<\/p>\n<p><strong>Tipp: <\/strong><\/p>\n<p>Gr\u00fcner Blattsalat gemischt mit feinem Rucola passt sehr gut dazu.<\/p>\n<p>Viel FREUDE beim Nachkochen und gutes Gelingen \ud83d\ude0a<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Photo<br \/>\n<a href=\"https:\/\/unsplash.com\/@annaauza?utm_source=unsplash&amp;utm_medium=referral&amp;utm_content=creditCopyText\">Anna Auza<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>B\u00e4rlauchkn\u00f6derl mit K\u00fcrbiskernbutter Ein Rezept von Ewald und Mario Plachutta Den Teig 2 Stunden rasten lassen. Gardauer: 12 Minuten Zutaten F\u00fcr die Kn\u00f6del: 150 g B\u00e4rlauch Spinat Lauch Salz 700 g Topfen 100 g&#8230;<\/p>\n","protected":false},"author":4,"featured_media":8509,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[5],"tags":[],"class_list":["post-8508","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"yoast_head":"<title>B\u00e4rlauchkn\u00f6derl mit K\u00fcrbiskernbutter - Kinesiologin Regina Baumbach M\u00f6dling<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/grafikerinwien.at\/regina\/baerlauchknoederl-mit-kuerbiskernbutter\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"B\u00e4rlauchkn\u00f6derl mit K\u00fcrbiskernbutter - Kinesiologin Regina Baumbach M\u00f6dling\" \/>\n<meta property=\"og:description\" content=\"B\u00e4rlauchkn\u00f6derl mit K\u00fcrbiskernbutter Ein Rezept von Ewald und Mario Plachutta Den Teig 2 Stunden rasten lassen. 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