{"id":209,"date":"2012-12-28T12:23:34","date_gmt":"2012-12-28T12:23:34","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=209"},"modified":"2012-12-28T12:23:34","modified_gmt":"2012-12-28T12:23:34","slug":"grune-erbsensauce","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=209","title":{"rendered":"Gr\u00fcne Erbsensauce"},"content":{"rendered":"<p><span style=\"font-size: small;\">300 gr gekochte gr\u00fcne Erbsen, 1 gr\u00fcne Paprikaschote, 1 gro\u00dfe Zwiebel, 2-3 Tomaten, 1 EL Kapern, 50 gr entkernte gr\u00fcne Oliven, 5 cl Oliven\u00f6l, 5 cl Sherryessig, Salz, Pfeffer, getr. Thymian.<\/span><\/p>\n<p><span style=\"font-size: small;\">Tomaten, Paprikaschote und Zwiebel grob w\u00fcrfeln und mit den Erbsen im Mixer p\u00fcrieren. Kapern und Oliven fein hacken und mit dem \u00d6l und dem Sherryessig untermischen. Mit Salz, Pfeffer und zwischen den Fingern zerriebenen Thymian w\u00fcrzen.<\/span><\/p>\n<p><span style=\"font-size: small;\">Diese kalte Sauce pa\u00dft gut zu kurz gebratenem Kalbfleisch, Schweine-Steaks und gebratenem Fisch (z.B. Hai-Steaks, Thunfisch, Lachs usw.).<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>300 gr gekochte gr\u00fcne Erbsen, 1 gr\u00fcne Paprikaschote, 1 gro\u00dfe Zwiebel, 2-3 Tomaten, 1 EL Kapern, 50 gr entkernte gr\u00fcne Oliven, 5 cl Oliven\u00f6l, 5 cl Sherryessig, Salz, Pfeffer, getr. Thymian. Tomaten, Paprikaschote und Zwiebel grob w\u00fcrfeln und mit den &hellip; <a href=\"https:\/\/www.american-cooking.de\/?p=209\">Weiterlesen <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_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},"jetpack_post_was_ever_published":false},"categories":[24,6],"tags":[],"class_list":["post-209","post","type-post","status-publish","format-standard","hentry","category-beilagen","category-tex-mex-kuche"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-3n","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/209","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=209"}],"version-history":[{"count":1,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/209\/revisions"}],"predecessor-version":[{"id":213,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/209\/revisions\/213"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}