{"id":835,"date":"2022-04-18T13:36:28","date_gmt":"2022-04-18T11:36:28","guid":{"rendered":"https:\/\/gourmets.heiko-schmitz.de\/?p=835"},"modified":"2022-04-18T14:33:51","modified_gmt":"2022-04-18T12:33:51","slug":"osterschlemmen-2022","status":"publish","type":"post","link":"https:\/\/gourmets.heiko-schmitz.de\/?p=835","title":{"rendered":"Osterschlemmen 2022"},"content":{"rendered":"\n<p>Wir begingen das erste Fast-nach-Corona-Ostern in Krefeld mit kulinarischen Klassikern. Am Sonntag gab es eine geschmorte Lammkeule, die Mama unter gro\u00dfem Einsatz ergattert hatte. Dazu gab es ganz klassisch Bohnenp\u00e4ckchen und Kartoffelspalten. Als Nachtisch hatten wir Buttermilchmousse mit Johannisbeerkompott und Karamelhippe.<\/p>\n\n\n\n<p>Am Montag gab es Pimiento del Padron, danach er\u00f6ffneten wir die Spargelsaison 2022 mit Spargel, Salzkartoffeln und Schinken. Der Nachtisch war aufgrund der hohen Nachfrage wie am Vortag.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2022\/04\/20220417_122309-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2022\/04\/20220417_122309-768x1024.jpg\" alt=\"\" class=\"wp-image-836\" srcset=\"https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2022\/04\/20220417_122309-768x1024.jpg 768w, https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2022\/04\/20220417_122309-225x300.jpg 225w, https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2022\/04\/20220417_122309-1152x1536.jpg 1152w, https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2022\/04\/20220417_122309-1536x2048.jpg 1536w, https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2022\/04\/20220417_122309-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2022\/04\/20220418_124042-2-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2022\/04\/20220418_124042-2-768x1024.jpg\" alt=\"\" class=\"wp-image-845\" srcset=\"https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2022\/04\/20220418_124042-2-768x1024.jpg 768w, https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2022\/04\/20220418_124042-2-225x300.jpg 225w, https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2022\/04\/20220418_124042-2-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2022\/04\/20220417_125004-2-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2022\/04\/20220417_125004-2-768x1024.jpg\" alt=\"\" class=\"wp-image-843\" srcset=\"https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2022\/04\/20220417_125004-2-768x1024.jpg 768w, https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2022\/04\/20220417_125004-2-225x300.jpg 225w, https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2022\/04\/20220417_125004-2-1152x1536.jpg 1152w, https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2022\/04\/20220417_125004-2-1536x2048.jpg 1536w, https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2022\/04\/20220417_125004-2-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Wir begingen das erste Fast-nach-Corona-Ostern in Krefeld mit kulinarischen Klassikern. Am Sonntag gab es eine geschmorte Lammkeule, die Mama unter gro\u00dfem Einsatz ergattert hatte. Dazu gab es ganz klassisch Bohnenp\u00e4ckchen und Kartoffelspalten. Als Nachtisch hatten wir Buttermilchmousse mit Johannisbeerkompott und Karamelhippe. Am Montag gab es Pimiento del Padron, danach er\u00f6ffneten wir die Spargelsaison 2022 mit &hellip; <a href=\"https:\/\/gourmets.heiko-schmitz.de\/?p=835\" class=\"more-link\"><span class=\"screen-reader-text\">Osterschlemmen 2022<\/span> weiterlesen<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-835","post","type-post","status-publish","format-standard","hentry","category-allgemein"],"_links":{"self":[{"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=\/wp\/v2\/posts\/835","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=835"}],"version-history":[{"count":4,"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=\/wp\/v2\/posts\/835\/revisions"}],"predecessor-version":[{"id":848,"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=\/wp\/v2\/posts\/835\/revisions\/848"}],"wp:attachment":[{"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}