{"id":1531,"date":"2017-10-23T14:06:34","date_gmt":"2017-10-23T12:06:34","guid":{"rendered":"http:\/\/www.hanfcooking.at\/?page_id=1531"},"modified":"2017-10-23T14:06:34","modified_gmt":"2017-10-23T12:06:34","slug":"weidegans","status":"publish","type":"page","link":"https:\/\/www.hanfcooking.at\/?page_id=1531","title":{"rendered":"Weidegans"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1531\" class=\"elementor elementor-1531 elementor-bc-flex-widget\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ozu57js elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ozu57js\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-mpvfhxl\" data-id=\"mpvfhxl\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-ujzbnrw elementor-widget elementor-widget-image\" data-id=\"ujzbnrw\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"http:\/\/www.hanfcooking.at\/wp-content\/uploads\/2017\/10\/062Gerolltes-Gansl.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"062Gerolltes Gansl\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6MTUzMCwidXJsIjoiaHR0cHM6XC9cL3d3dy5oYW5mY29va2luZy5hdFwvd3AtY29udGVudFwvdXBsb2Fkc1wvMjAxN1wvMTBcLzA2Mkdlcm9sbHRlcy1HYW5zbC5qcGcifQ%3D%3D\">\n\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"750\" height=\"500\" src=\"https:\/\/www.hanfcooking.at\/wp-content\/uploads\/2017\/10\/062Gerolltes-Gansl-1024x683.jpg\" class=\"attachment-large size-large wp-image-1530\" alt=\"\" srcset=\"https:\/\/www.hanfcooking.at\/wp-content\/uploads\/2017\/10\/062Gerolltes-Gansl-1024x683.jpg 1024w, https:\/\/www.hanfcooking.at\/wp-content\/uploads\/2017\/10\/062Gerolltes-Gansl-300x200.jpg 300w, https:\/\/www.hanfcooking.at\/wp-content\/uploads\/2017\/10\/062Gerolltes-Gansl-768x512.jpg 768w, https:\/\/www.hanfcooking.at\/wp-content\/uploads\/2017\/10\/062Gerolltes-Gansl-830x553.jpg 830w, https:\/\/www.hanfcooking.at\/wp-content\/uploads\/2017\/10\/062Gerolltes-Gansl-230x153.jpg 230w, https:\/\/www.hanfcooking.at\/wp-content\/uploads\/2017\/10\/062Gerolltes-Gansl-350x233.jpg 350w, https:\/\/www.hanfcooking.at\/wp-content\/uploads\/2017\/10\/062Gerolltes-Gansl-480x320.jpg 480w, https:\/\/www.hanfcooking.at\/wp-content\/uploads\/2017\/10\/062Gerolltes-Gansl-272x182.jpg 272w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-zzrrezz\" data-id=\"zzrrezz\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6mz2cak elementor-widget elementor-widget-text-editor\" data-id=\"6mz2cak\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Im Heubett geschmortes, ausgel\u00f6stes Bio \u2013 Weidegansl zu Apfelrotkraut,\u00a0 Gem\u00fcseserviettenkn\u00f6del und Wildpreiselbeeren<\/strong><\/p><p>Zutaten:<br \/> 1 Bio \u2013 Weidegansl (entbeint) wird vom Ganslbauer gerne gemacht<br \/> 2 Handvoll Bergheu (aus der 2. Mahd \u2013 Groamat)<br \/> je 10 g Ringelblume, Kornblume, Veilchen, Kamille, Hanfteebl\u00fcten, Holunderbl\u00fcten, Erdbeerbl\u00e4tter, Himbeerbl\u00e4tter, Brombeerbl\u00e4tter,<br \/> 1 Apfel<br \/> 1 EL Maisst\u00e4rke<br \/> 4 EL Wildpreiselbeeren<br \/> Salz<\/p><p><strong>Apfelrotkraut:<\/strong><\/p><p><strong>\u00a0<\/strong>600 g Rotkraut<br \/> Salz<br \/> 1 EL Orangensaft<br \/> 100 ml Rotwein<br \/> 3 EL \u00d6l<br \/> 80 g Zwiebel<br \/> 30 g Zucker<br \/> 150 g \u00c4pfel (fein gerieben)<\/p><p><strong>Gem\u00fcse-Hanfserviettenkn\u00f6del<\/strong><br \/> <strong>\u00a0<\/strong><br \/> 50 g Semmelw\u00fcrfel<br \/> 100 g Gem\u00fcse blanchiert<br \/> 50 g gesch\u00e4lte Hanfk\u00f6rner<br \/> 2 Eier<br \/> 3 dl Milch<br \/> 80 g Butter<br \/> Salz, Petersilie<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-fnlfa2x\" data-id=\"fnlfa2x\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-pqryo8u elementor-widget elementor-widget-text-editor\" data-id=\"pqryo8u\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Zubereitung Gansl:<\/strong><\/p><p>Zubereitung: Das Backrohr auf 120\u00b0 vorheizen. Das ausgel\u00f6ste Gansl zu einer Rolle formen und mit Hanfspagat binden. Auf ein Backblech das Heu, die Kr\u00e4uter und den Apfel (geviertelt) geben und mit 2 Tassen Wasser untergie\u00dfen. Das Gansl salzen und auf einen Gitterrost legen. Das Beckblech auf der unteren Stufe ins Rohr schieben und das Gitterost mit dem Gansl eine Schiene h\u00f6her einschieben. Das Gansl gut 3 Stunden schmoren und \u00f6fter wenden. Nun die Hitze auf 180\u00b0 erh\u00f6hen und das Gansl Farbe nehmen lassen. Das Gansl ca 10 Minuten rsaten lassen in in Scheiben schneiden. Den Bratensaft passieren, wenn n\u00f6tig nachsalzen und mit der St\u00e4rke binden.<\/p><p><strong>Zubereitung Rotkraut:<\/strong><\/p><p>Rotkraut fein hobeln, Zwiebel in \u00d6l glasig anschwitzen den Zucker beigeben karamellisieren, mit Rotwein abl\u00f6schen und Rotkraut dazugeben und salzen. Kurz vor dem Fertigwerden die gesch\u00e4lten geriebenen \u00c4pfel dazugeben.<\/p><p><strong>Zubereitung Gem\u00fcse Hanfserviettenkn\u00f6del:<\/strong><\/p><p>Zubereitung: Fein geschnittene Zwiebel und gesch\u00e4lte Hanfk\u00f6rner in Butter glasig anr\u00f6sten und \u00fcber die Semmelw\u00fcrfel gie\u00dfen. Eier trennen. Dotter, Milch, Petersilie und Gew\u00fcrze verr\u00fchren \u00fcber die Semmelw\u00fcrfel gie\u00dfen, gut vermengen. Semmelmasse mindestens 20 Minuten rasten lassen.<\/p><p>Eiklar zu Schnee schlagen und unter die Semmelw\u00fcrfelmasse heben. Eine Frischhaltefolie mit Fett bestreichen und die Masse darauf streichen und straff einrollen In gen\u00fcgend Salzwasser ca. 25-30 Minuten k\u00f6cheln lassen. Serviettenrolle aus dem hei\u00dfen Wasser nehmen, kurz mit kaltem Wasser abschrecken und in Scheiben schneiden.<\/p><p>\u00a0<\/p><p>\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Im Heubett geschmortes, ausgel\u00f6stes Bio \u2013 Weidegansl zu Apfelrotkraut,\u00a0 Gem\u00fcseserviettenkn\u00f6del und Wildpreiselbeeren Zutaten: 1 Bio \u2013 Weidegansl (entbeint) wird vom Ganslbauer gerne gemacht 2 Handvoll Bergheu (aus der 2. Mahd \u2013 Groamat) je 10 g Ringelblume, Kornblume, Veilchen, Kamille, Hanfteebl\u00fcten, Holunderbl\u00fcten, Erdbeerbl\u00e4tter, Himbeerbl\u00e4tter, Brombeerbl\u00e4tter, 1 Apfel 1 EL Maisst\u00e4rke 4 EL Wildpreiselbeeren Salz Apfelrotkraut: \u00a0600 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1531","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Weidegans - hanfcooking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hanfcooking.at\/?page_id=1531\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Weidegans - hanfcooking\" \/>\n<meta property=\"og:description\" content=\"Im Heubett geschmortes, ausgel\u00f6stes Bio \u2013 Weidegansl zu Apfelrotkraut,\u00a0 Gem\u00fcseserviettenkn\u00f6del und Wildpreiselbeeren Zutaten: 1 Bio \u2013 Weidegansl (entbeint) wird vom Ganslbauer gerne gemacht 2 Handvoll Bergheu (aus der 2. 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