{"id":221,"date":"2012-12-28T12:29:39","date_gmt":"2012-12-28T12:29:39","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=221"},"modified":"2012-12-28T12:29:39","modified_gmt":"2012-12-28T12:29:39","slug":"blumenkohl-mit-roter-serrano-sauce","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=221","title":{"rendered":"Blumenkohl mit roter Serrano Sauce"},"content":{"rendered":"<p><span style=\"font-size: small;\">1 gro\u00dfer Blumenkohl, 1<br \/>\nZwiebel, 1-2 Knoblauchzehen, 2 rote Serrano-Chilis*, 2 Fleischtomaten, 1 El<br \/>\ngehacktes Korianderkraut**, 50 gr Feta-K\u00e4se, 1 EL Oliven\u00f6l.<\/span><span style=\"font-size: small;\">\u00a0<\/span><\/p>\n<p>Den Blumenkohl putzen und aus dem Strunk einen ca. 3-4 cm langen Kegel<br \/>\nherausschneiden. In reichlich Salzwasser, mit der Unterseite am Topfboden, in<br \/>\nca. 30 Min garen. Vorsichtig, damit er nicht zerf\u00e4llt herausheben und mit dem<br \/>\ngeraspelten Feta-K\u00e4se bestreuen und der vorbereiteten Sauce \u00fcbergie\u00dfen.<\/p>\n<p><b><span style=\"text-decoration: underline;\"><span style=\"font-size: small;\">Sauce:<\/span><\/span><\/b><\/p>\n<p><span style=\"font-size: small;\">Zwiebel w\u00fcrfeln und Knoblauch fein hacken. Serrano-Chilis der L\u00e4nge nach aufschneiden, entkernen (evtl. unter Wasser oder mit K\u00fcchenhandschuhen, Augen vor Spritzern sch\u00fctzen!) und in feine W\u00fcrfel schneiden. Tomaten enth\u00e4uten, entkernen und in W\u00fcrfel schneiden. Zwiebel und Knoblauch im hei\u00dfen \u00d6l glasig werden lassen, Chilis und Tomaten dazugeben, w\u00fcrzen und ca. 15 Minuten bei reduzierter Hitze schmoren lassen .Mit Salz und Pfeffer abschmecken, das gehackte Korianderkraut (oder Petersilie) unterziehen.<br \/>\n<a href=\"http:\/\/www.american-cooking.de\/?attachment_id=232\" rel=\"attachment wp-att-232\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-232\" alt=\"serrano[1]\" src=\"http:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/serrano1.jpg\" width=\"160\" height=\"121\" \/><\/a><br \/>\n<\/span><span style=\"font-size: small;\">*Wenn keine Serrano-Chilis zu bekommen sind, normale rote Chili-Schoten und wenn mehr Sch\u00e4rfe gew\u00fcnscht, mit Tabasco nachw\u00fcrzen.<\/span><\/p>\n<p><span style=\"font-size: small;\">**Wenn kein Korianderkraut zu bekommen ist, durch gehackte Petersilie ersetzen.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 gro\u00dfer Blumenkohl, 1 Zwiebel, 1-2 Knoblauchzehen, 2 rote Serrano-Chilis*, 2 Fleischtomaten, 1 El gehacktes Korianderkraut**, 50 gr Feta-K\u00e4se, 1 EL Oliven\u00f6l.\u00a0 Den Blumenkohl putzen und aus dem Strunk einen ca. 3-4 cm langen Kegel herausschneiden. In reichlich Salzwasser, mit &hellip; <a href=\"https:\/\/www.american-cooking.de\/?p=221\">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":[21,6,23],"tags":[],"class_list":["post-221","post","type-post","status-publish","format-standard","hentry","category-gemuse","category-tex-mex-kuche","category-vegetarisch"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-3z","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/221","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=221"}],"version-history":[{"count":1,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/221\/revisions"}],"predecessor-version":[{"id":234,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/221\/revisions\/234"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}