{"id":6658,"date":"2020-06-22T16:25:41","date_gmt":"2020-06-22T14:25:41","guid":{"rendered":"https:\/\/www.salzburgerland.com\/nl\/?p=6658"},"modified":"2020-06-22T16:25:41","modified_gmt":"2020-06-22T14:25:41","slug":"het-salzburgse-recept-voor-pinzgauer-kasnockn","status":"publish","type":"post","link":"https:\/\/www.salzburgerland.com\/nl\/het-salzburgse-recept-voor-pinzgauer-kasnockn\/","title":{"rendered":"Het Salzburgse recept voor Pinzgauer Kasnockn"},"content":{"rendered":"<h2><strong>Ingredi\u00ebnten<\/strong><\/h2>\n<p>250g meel, 2 eieren, 125ml water, 125ml melk, zout, 60g boter, 200g uien, 150ml groentebouillon, 250g kaas (Pinzgauer bierkaas of een andere smakelijke kaas), handvol bieslook<\/p>\n<h2><strong>Bereiding<\/strong><\/h2>\n<p>Meng de bloem met de eieren, melk, water en een beetje zout tot een knoedeldeeg. Tip: niet te lang roeren, alleen grof mengen! Laat het deeg vervolgens enkele minuten rijzen. Leg het deeg in een grove zeef boven een pan met zout water en druk\/snijd stukken deeg en laat koken. Na circa 3 minuten zullen de knoedels naar de oppervlakte drijven. Zeef en was de knoedels koud.<\/p>\n<p>Verhit de boter in een ijzeren pan (of een gecoate pan). Snijd de de heflt van de ui in blokjes en laat bakken, gooi vervolgens de knoedels erbij en laat ontglazuren met groentebouillon. Snijd de kaas in blokjes en voeg dit ook toe. Laat de kaas smelten en bak de knoedels goed. Bak in een andere pan de rest van de ui, in reepjes gesneden, in bruine boter.<\/p>\n<p>Bestrooi de Kasnockn voor het opdienen met de geroosterde ui en verse bieslook. Serveer de Kasnockn direct in de pan \u2013 bij voorkeur met een salade als bijgerecht.<\/p>\n<h3>Eet smakelijk!<\/h3>\n","protected":false},"excerpt":{"rendered":"<p>Ingredi\u00ebnten 250g meel, 2 eieren, 125ml water, 125ml melk, zout, 60g boter, 200g uien, 150ml groentebouillon, 250g kaas (Pinzgauer bierkaas of een andere smakelijke kaas), handvol bieslook Bereiding Meng de bloem met de eieren, melk, water en een beetje zout tot een knoedeldeeg. Tip: niet te lang roeren, alleen grof mengen! Laat het deeg vervolgens [&hellip;]<\/p>\n","protected":false},"author":15,"featured_media":6392,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wl_entities_gutenberg":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[1],"tags":[],"wl_entity_type":[24],"class_list":["post-6658","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","wl_entity_type-article"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.5 (Yoast SEO v27.5) - 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