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      "body": "Thank you soo much for your kind message - it is so good to read anything when you are a newbie ;) thank you!!!",
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      "body": "Und erneut geben wir uns dem puren [Fleischgenuss](http://www.cookauvin.at/category/food-drinks/fleischeslust/) hin. Wie herrlich doch der schmelzende warme Käse aus dem Schweinefilet rinnt. Fruchtig, herb die getrockneten Tomaten dazu. Und alles serviert mit sämig-cremigen [Pesto](http://www.cookauvin.at/grundrezept-pesto/) Nudeln. \n\nNa mehr braucht's echt nicht!\n\nhttp://www.cookauvin.at/wp-content/uploads/2018/02/Gef%C3%BCllte-Schweinemedaillions-mit-getrockneten-Tomaten-auf-Basilikum-Tagliatelle-16-e1519133867880.jpg\n\n## Zutaten für 2 Personen <h2>\n\n * 1 Schweinefilet im Ganzen\n* 1 Mozzarella im Ganzen\n* 5-6 getrocknete Tomaten aus dem Glas\n* 300 g Tagliatelle\n* 2 EL Basilikumpesto (Grundrezept [hier](http://www.cookauvin.at/grundrezept-pesto/) \n\n## Zubereitung <h2>\n\nDen Ofen auf 170 g Umluft vorwärmen.\n\nDie Filets bzw. Medaillons waschen, trocken tupfen und von Sehnen entfernen.&nbsp;Die längsnach mittig Schweinemedaillons einschneiden und auseinander klappen. Mit Salz und Pfeffer leicht würzen. Klein geschnittener Mozzarella und die gehackten, getrockneten Tomaten darauf verteilen. Wieder &nbsp;zusammen klappen und wenn nötig mit Spießen fixieren\n\nIn einer Pfanne das Öl erhitzen und die Filets von allen Seiten ca. 2 Min. scharf anbraten.\n\nAus der Pfanne nehmen in Alufolie einwickeln und in den vorgewärmten Backofen geben und für ca. 5 Minuten fertiggaren.\n\nDie Tagliatelle in reichlich Salzwasser al dente kochen (zirka 5-7 Minuten). In eine Pfanne geben und mit 1-2 EL [Pesto](http://www.cookauvin.at/grundrezept-pesto) vermengen und gut durchschwenken. Wenn nötig ein bisschen Nudelwasser hernehmen, damit sich alles gut vermischt.\n\nDie Tagliatelle auf einem Teller anrichten und das in Scheiben geschnittene Fleisch darauf verteilen.\n\nhttp://www.cookauvin.at/wp-content/uploads/2018/02/Gef%C3%BCllte-Schweinemedaillions-mit-getrockneten-Tomaten-auf-Basilikum-Tagliatelle-20-e1519133502570.jpg\n\n**Für mehr tolle Rezepte schau doch auf unserem online Magazin [Cookauvin](http://www.cookauvin.at) vorbei.** \n\n**Wir freuen uns auf dich.** \n\nLiebe Grüße aus dem **[Salzburger Lungau](https://www.lungau.at)**\n\n<center> **Martin & Verena**</center>\n\n> _mangia bene ridi spesso ama molto_\n\nhttp://www.cookauvin.at/wp-content/uploads/2017/08/Steemit-Cookauvin-Banner.jpg\n\nDu hast unseren spontanen [Intropost](https://steemit.com/introduceyourself/@cookauvin/hei-you-we-are-martin-and-verena-food-blogger-foodlover-and-traveladdicted-couple-based-on-the-most-beautiful-landscape-of) verpasst? Dann schau noch mal vorbei und lern uns schnell kennen!\n\nWenn du noch auf der Suche bist, nach neuen Inspirationen und der großen Foodlove, dann klick hier:\n\n* **[Zitronengugelhupf mit Granatapfelsirup // Lemon Gugelhupf with pomegranate syrup](https://steemit.com/food/@cookauvin/zitronengugelhupf-mit-granatapfelsirup-lemon-gugelhupf-with-pomegranate-syrup)**\n\n* **[OH MY DEER - Hirschbraten mit Eierschwammerlknödel und Rotkraut]( https://steemit.com/food/@cookauvin/oh-my-deer-hirschbraten-mit-eierschwammerlknoedel-und-rotkraut)**\n\n* **[OH MY DEER - Hirschbraten mit Eierschwammerlknödel und Rotkraut]( https://steemit.com/food/@cookauvin/oh-my-deer-hirschbraten-mit-eierschwammerlknoedel-und-rotkraut)**\n\n* **[Foodlove: Rezept für Lachs auf Tomate Basilikum Risotto und Scampischaum]( https://steemit.com/food/@cookauvin/foodlove-rezept-fuer-lachs-auf-tomate-basilikum-risotto-und-scampischaum)**\n\n* **[Rezept für MOOD FOOD: Gefüllte Hendlbrust mit Spinat und Feta auf Wintersalat aus Roten Rüben, Äpfel und Avocado]( https://steemit.com/steemit-austria/@cookauvin/rezept-fuer-mood-food-gefuellte-hendlbrust-mit-spinat-und-feta-auf-wintersalat-aus-roten-rueben-aepfel-und-avocado)**\n\n* **[Ciao bello classico: Rezept für herrliche Spaghetti Bolognese]( https://steemit.com/steemit-austria/@cookauvin/ciao-bello-classico-rezept-fuer-herrliche-spaghetti-bolognese)**\n\n* **[Pinke Pasta Garganelli mit Rona-Kren Saue auf Spinat]( https://steemit.com/steemit-austria/@cookauvin/happy-valentinsday-rezept-selbstgemachte-pinke-pasta-garganelli-mit-rona-kren-sauce-auf-spinat)**\n\n**[Rezept für Thai-Cuisine: Fischküchlein oder auch Tod Mun Pla]( https://steemit.com/food/@cookauvin/rezept-fuer-thai-cuisine-fischkuechlein-oder-auch-tod-mun-pla)**\n\nWir würden uns auch sehr freuen, wenn du auf unseren anderen Kanälen vorbeischaust:\n\n<center>**[Facebook](https://www.facebook.com/cookauvin) – [Instagram](https://www.instagram.com/chefcookauvin) – [Pinterest](https://www.pinterest.com/cookauvin)**</center>\n\nWer nicht selber kochen möchte, hat hier besonders viel Glück. Dieses köstliche Gericht ist Teil der Speisekarte unseres [Gasthof Gellnwirts in Tamsweg](https://www.gellnwirt.at). \n\nSchaut hier doch mal vorbei, wenn ihr Lust auf ein echtes, ehrliches Gasthaus habt – mit der besten Küche weit und breit. \n\n<center>http://www.cookauvin.at/wp-content/uploads/2017/12/Logo-Gasthof-zum-Gellnwirt-in-Tamsweg-300x300.jpg</center>",
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      "body": "Die thailändische Küche ist grandios und Bissen für Bissen beamt es uns selbst in kalten österreichischen Wintertagen retour an den wundervollen, weichen, weißen Sandstrand. Ein wirklich exotisches, einfaches und schnelles Rezept bekommt ihr heute: Thailändische Fischküchlein - oder Tod Mun Pla genannt.\n\nhttp://www.cookauvin.at/wp-content/uploads/2018/01/Thai-Kochkurs-in-Ko-Chang-Blue-Lagoon-Cooking-School-234.jpg\n\n## Zutaten für 4 Portionen <h2>\n\n* 500 g  weißes Fischfleisch \n* 1 TL rote Curry Paste\n* 1 Eidotter\n* 1 Tasse grüne Bohnen, dünn geschnitten\n* 2 TL Zucker\n* 1 EL frische Kaffir Limettenblätter, gehackt\n* 2 TL Salz\n* 1/2 l Öl zum Frittieren\n\n## Zubereitung <h2>\n\nAlle Zutaten in einen Mixer geben und gut zerkleinern und gut vermengen lassen.\nDie Masse in kleine Patties oder Kügelchen formen - zirka 1-2 EL pro Stück. Diese dann in heißem Öl goldbraun herausbacken und abtropfen lassen.\n\n**Tipp:** Die Fischküchlein können dann in einem vorgefertigten Förmchen, in frittierten Basilikumblätter oder mit Ananas serviert werden. Diese Förmchen wurden mit einem sogenannten Krathong Tong hergestellt, die auch Golden Cups genannt werden. \n\nhttp://www.cookauvin.at/wp-content/uploads/2018/01/Thai-Kochkurs-in-Ko-Chang-Blue-Lagoon-Cooking-School-235-e1516452267617.jpg\n\n**Für mehr tolle Rezepte schau doch auf unserem online Magazin [Cookauvin](http://www.cookauvin.at) vorbei.** \n\n**Wir freuen uns auf dich.** \n\nLiebe Grüße aus dem **[Salzburger Lungau](https://www.lungau.at)**\n\n<center> **Martin & Verena**</center>\n\n> _mangia bene ridi spesso ama molto_\n\nhttp://www.cookauvin.at/wp-content/uploads/2017/08/Steemit-Cookauvin-Banner.jpg\n\nDu hast unseren spontanen [Intropost](https://steemit.com/introduceyourself/@cookauvin/hei-you-we-are-martin-and-verena-food-blogger-foodlover-and-traveladdicted-couple-based-on-the-most-beautiful-landscape-of) verpasst? Dann schau noch mal vorbei und lern uns schnell kennen!\n\nWenn du noch auf der Suche bist, nach neuen Inspirationen und der großen Foodlove, dann klick hier:\n\n* **[Zitronengugelhupf mit Granatapfelsirup // Lemon Gugelhupf with pomegranate syrup](https://steemit.com/food/@cookauvin/zitronengugelhupf-mit-granatapfelsirup-lemon-gugelhupf-with-pomegranate-syrup)**\n\n* **[OH MY DEER - Hirschbraten mit Eierschwammerlknödel und Rotkraut]( https://steemit.com/food/@cookauvin/oh-my-deer-hirschbraten-mit-eierschwammerlknoedel-und-rotkraut)**\n\n* **[OH MY DEER - Hirschbraten mit Eierschwammerlknödel und Rotkraut]( https://steemit.com/food/@cookauvin/oh-my-deer-hirschbraten-mit-eierschwammerlknoedel-und-rotkraut)**\n\n* **[Foodlove: Rezept für Lachs auf Tomate Basilikum Risotto und Scampischaum]( https://steemit.com/food/@cookauvin/foodlove-rezept-fuer-lachs-auf-tomate-basilikum-risotto-und-scampischaum)**\n\n* **[Rezept für MOOD FOOD: Gefüllte Hendlbrust mit Spinat und Feta auf Wintersalat aus Roten Rüben, Äpfel und Avocado]( https://steemit.com/steemit-austria/@cookauvin/rezept-fuer-mood-food-gefuellte-hendlbrust-mit-spinat-und-feta-auf-wintersalat-aus-roten-rueben-aepfel-und-avocado)**\n\n* **[Ciao bello classico: Rezept für herrliche Spaghetti Bolognese]( https://steemit.com/steemit-austria/@cookauvin/ciao-bello-classico-rezept-fuer-herrliche-spaghetti-bolognese)**\n\n* **[Pinke Pasta Garganelli mit Rona-Kren Saue auf Spinat]( https://steemit.com/steemit-austria/@cookauvin/happy-valentinsday-rezept-selbstgemachte-pinke-pasta-garganelli-mit-rona-kren-sauce-auf-spinat)**\n\nWir würden uns auch sehr freuen, wenn du auf unseren anderen Kanälen vorbeischaust:\n\n<center>**[Facebook](https://www.facebook.com/cookauvin) – [Instagram](https://www.instagram.com/chefcookauvin) – [Pinterest](https://www.pinterest.com/cookauvin)**</center>\n\nWer nicht selber kochen möchte, hat hier besonders viel Glück. Dieses köstliche Gericht ist Teil der Speisekarte unseres [Gasthof Gellnwirts in Tamsweg](https://www.gellnwirt.at). \n\nSchaut hier doch mal vorbei, wenn ihr Lust auf ein echtes, ehrliches Gasthaus habt – mit der besten Küche weit und breit. \n\n<center>http://www.cookauvin.at/wp-content/uploads/2017/12/Logo-Gasthof-zum-Gellnwirt-in-Tamsweg-300x300.jpg</center>",
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