{"id":967,"date":"2019-09-26T07:14:50","date_gmt":"2019-09-26T07:14:50","guid":{"rendered":"https:\/\/demos.reytheme.com\/valencia\/?p=967"},"modified":"2021-11-19T16:18:02","modified_gmt":"2021-11-19T15:18:02","slug":"digital-technologies-are-improving-and-growing-the-design-industry","status":"publish","type":"post","link":"https:\/\/raubfisch-king.de\/nl\/2019\/09\/26\/digital-technologies-are-improving-and-growing-the-design-industry\/","title":{"rendered":"Snoek in de braadpan (oven)"},"content":{"rendered":"<p>Zutaten:<\/p>\n\n\n\n<p>Ingredi\u00ebnten: Snoek (schoon), 1 grote ui, 1 citroen, 200 ml room, 50 ml melk, 1 eetlepel zoete mosterd, 2 eetlepels kerrieketchup, zout en peper, een beetje boter<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-0 is-cropped alignwide wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><\/ul><\/figure>\n\n\n\n<p>Snijd de ui in fijne blokjes en de citroen in dunne schijfjes en smeer de braadpan in met boter. Leg vervolgens de blokjes ui en de schijfjes citroen op de schaal.<\/p>\n\n\n\n<p>Zout en peper de schone snoek van binnenuit en leg hem vervolgens op de ui-blokjes\/citroenschijfjes.&nbsp;<\/p>\n\n\n\n<p>Meng nu de gekruide ketchup met mosterd en bestrijk de buitenkant van de snoek. Giet de room en de melk in de vorm - voeg ook hier een beetje zout en peper toe.&nbsp;<\/p>\n\n\n\n<p>Bak ongeveer 50 minuten op 160 graden Celsius, afhankelijk van de grootte van de vis. Bedruip de vis tussendoor (ongeveer om de 10 minuten) met de bouillon uit de ovenschaal, zodat de snoek niet te droog wordt.<\/p>","protected":false},"excerpt":{"rendered":"<p>Zutaten: Hecht (ausgenommen), 1 gro\u00dfe Zwiebel, 1 Zitrone, 200 ml Sahne, 50 ml Milch, 1 EL s\u00fc\u00dfen Senf, 2 EL Gew\u00fcrzketchup Curry, Salz &amp; Pfeffer, Etwas Butter Die Zwiebel fein w\u00fcrfeln und die Zitrone in d\u00fcnne Scheiben schneiden sowie die Auflaufform mit Butter einreiben. Dann die Form mit den Zwiebelw\u00fcrfeln und Zitronenscheiben auslegen. Den ausgenommenen [&hellip;]<\/p>","protected":false},"author":1,"featured_media":1999,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/raubfisch-king.de\/nl\/wp-json\/wp\/v2\/posts\/967"}],"collection":[{"href":"https:\/\/raubfisch-king.de\/nl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/raubfisch-king.de\/nl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/raubfisch-king.de\/nl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/raubfisch-king.de\/nl\/wp-json\/wp\/v2\/comments?post=967"}],"version-history":[{"count":8,"href":"https:\/\/raubfisch-king.de\/nl\/wp-json\/wp\/v2\/posts\/967\/revisions"}],"predecessor-version":[{"id":2000,"href":"https:\/\/raubfisch-king.de\/nl\/wp-json\/wp\/v2\/posts\/967\/revisions\/2000"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/raubfisch-king.de\/nl\/wp-json\/wp\/v2\/media\/1999"}],"wp:attachment":[{"href":"https:\/\/raubfisch-king.de\/nl\/wp-json\/wp\/v2\/media?parent=967"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/raubfisch-king.de\/nl\/wp-json\/wp\/v2\/categories?post=967"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/raubfisch-king.de\/nl\/wp-json\/wp\/v2\/tags?post=967"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}