{"id":4691,"date":"2025-10-17T10:00:00","date_gmt":"2025-10-17T13:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=4691"},"modified":"2026-10-14T00:11:02","modified_gmt":"2026-10-14T03:11:02","slug":"brazilian-salt-cod-pie-with-potato-and-olives","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/brazilian-salt-cod-pie-with-potato-and-olives\/","title":{"rendered":"Brazilian Salt Cod Pie with Potato and Olives"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>This Brazilian salt cod pie combines a soft savoury batter with a filling of desalted cod, mashed potato and olives. The recipe includes preparation and baking steps, ideas for alternative fillings and pastry styles, and guidance on desalting, chilling and reheating.<\/strong><\/p>\n<p><strong>Brazilian salt cod pie<\/strong> makes a substantial centrepiece for a festive meal. A creamy potato-and-fish filling sits between layers of batter, with olives and herbs adding flavour. Prepare the salt cod properly before starting, then follow the assembly steps below.<\/p>\n<p><\/p>\n<h2>Ingredients for Brazilian salt cod pie<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/salt-cod-potatoes-olives-and-ingredients-for-a-savoury-pie-4691-1.webp\" alt=\"Salt cod potatoes olives and ingredients for a savoury pie\" title=\"Salt cod potatoes olives and ingredients for a savoury pie\"><\/p>\n<p>For this <strong>Brazilian salt cod pie<\/strong>, measure the ingredients before cooking and taste the cooked fish before adding more salt.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li><strong>500 g desalted cod, drained and flaked<\/strong> \u2013 remove skin and bones. If starting with salt cod, follow the supplier\u2019s desalting instructions in advance. Drained tinned tuna gives a different but convenient filling.<\/li>\n<li><strong>3 medium potatoes, cooked and mashed<\/strong> \u2013 for the filling. Cooked cassava is an alternative with a different texture; peel and cook food-grade sweet cassava thoroughly and discard its cooking water.<\/li>\n<li><strong>2 medium onions, chopped<\/strong><\/li>\n<li><strong>3 garlic cloves, chopped<\/strong> \u2013 adjust to taste.<\/li>\n<li><strong>120 ml olive or vegetable oil in total, divided<\/strong> \u2013 use 30 ml for the filling and the remaining 90 ml for the batter.<\/li>\n<li><strong>3 eggs<\/strong> \u2013 2 for the batter and 1 for the filling.<\/li>\n<li><strong>240 ml milk<\/strong> \u2013 for the batter. A suitable unsweetened milk alternative can be used, but the other dairy ingredients must also be considered if avoiding milk.<\/li>\n<li><strong>240 g plain flour<\/strong> \u2013 gluten-free blends behave differently, so use a tested gluten-free batter recipe if required.<\/li>\n<li><strong>1 tbsp baking powder<\/strong><\/li>\n<li><strong>50 g grated Parmesan, optional<\/strong> \u2013 a suitable dairy-free grated alternative changes the flavour and texture.<\/li>\n<li><strong>80 g sliced green olives<\/strong> \u2013 drained.<\/li>\n<li><strong>Chopped parsley and chives<\/strong> \u2013 about \u00bc cup in total, or to taste.<\/li>\n<li><strong>Salt and freshly ground black pepper, to taste<\/strong> \u2013 the fish, olives and cheese already contribute salt.<\/li>\n<li><strong>Butter or oil for greasing<\/strong> \u2013 with a little flour for dusting, or use suitable baking paper.<\/li>\n<li><strong>Optional: 3 tbsp Brazilian requeij\u00e3o or cream cheese<\/strong> \u2013 for a creamier filling.<\/li>\n<\/ul>\n<p><strong>Substitutions and preparation notes<\/strong><\/p>\n<p>Desalting time depends on the product and thickness; follow the pack or fishmonger\u2019s directions, keeping the fish refrigerated throughout. Skimmed milk or less cheese can change the richness. A gluten-free version needs a suitable batter recipe and checks on all other ingredients, including baking powder.<\/p>\n<h2>How to make Brazilian salt cod pie<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/pouring-savoury-batter-into-a-pie-tin-4691-2.webp\" alt=\"Pouring savoury batter into a pie tin\" title=\"Pouring savoury batter into a pie tin\"><\/p>\n<ol>\n<li><strong>Prepare the oven and tin:<\/strong> preheat to 180\u00b0C conventional\/160\u00b0C fan. Grease and line a suitably deep baking tin, around 20\u201323 cm across. Capacity varies: do not overfill, and use a larger dish or divide the mixture if needed.<\/li>\n<li><strong>Prepare the cod:<\/strong> ensure it has been desalted according to its instructions. Drain, check carefully for skin and bones and separate into small flakes.<\/li>\n<li><strong>Cook the potatoes:<\/strong> boil until tender, drain, peel if necessary and mash with a fork.<\/li>\n<li><strong>Soften onion and garlic:<\/strong> heat 30 ml of the measured oil in a large pan. Cook the onions until softened, add garlic and cook briefly without burning it.<\/li>\n<li><strong>Cook the fish:<\/strong> add the flaked cod and cook until opaque and cooked through; small flakes may take around 3\u20135 minutes, but check rather than relying on time alone. Add olives and herbs. Taste the cooked mixture with a clean spoon, then adjust pepper and salt only if needed.<\/li>\n<li><strong>Finish the filling:<\/strong> remove from the heat and mix in the potato and optional soft cheese. Let it cool enough not to scramble the egg, then stir in 1 beaten egg shortly before assembly. Do not taste the mixture after adding raw egg. Keep the filling thick rather than adding extra unmeasured milk.<\/li>\n<p><strong>Making the batter<\/strong><\/p>\n<li><strong>Combine the liquids:<\/strong> whisk the remaining 2 eggs with 240 ml milk and the remaining 90 ml oil.<\/li>\n<li><strong>Add the dry ingredients:<\/strong> stir in flour, baking powder, optional Parmesan and a little salt if needed. Mix just until the batter is smooth; do not taste uncooked flour or egg mixture.<\/li>\n<li><strong>Assemble:<\/strong> spread half the batter in the prepared tin, distribute the filling evenly and cover with the remaining batter. Leave room for it to rise.<\/li>\n<li><strong>Finish the top:<\/strong> smooth gently with a spatula. If desired, reserve a few of the listed olive slices or a little of the cheese for the top. An egg glaze is unnecessary for this batter-topped pie.<\/li>\n<li><strong>Bake and check:<\/strong> start checking after 35\u201345 minutes; a deep pie may take longer. A <em>skewer test<\/em> helps assess the batter, but also check that the filling is steaming hot throughout. A clean food thermometer reading of 75\u00b0C for 30 seconds in the centre is one suitable check.<\/li>\n<li><strong>Rest and slice:<\/strong> allow about 10\u201315 minutes for the pie to firm slightly before carefully cutting and serving.<\/li>\n<li><strong>Store leftovers:<\/strong> cool promptly, refrigerate within 2 hours and use within 48 hours. Reheat only once until steaming hot throughout; a fixed short oven time is not enough to judge every slice.<\/li>\n<\/ol>\n<h2>Salt cod pie variations: batters, pastry and fillings<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/salt-cod-pie-variations-with-different-crusts-4691-3.webp\" alt=\"Salt cod pie variations with different crusts\" title=\"Salt cod pie variations with different crusts\"><\/p>\n<p>The flavours in <strong>Brazilian salt cod pie<\/strong> can work with several styles of crust. Changing the crust or filling changes the method, so treat the following as ideas to develop with an appropriate tested recipe.<\/p>\n<p><strong>Ideas for the crust<\/strong><\/p>\n<ul>\n<li><strong>Savoury batter:<\/strong> the basic version above is soft and straightforward. Begin checking at 35\u201345 minutes at 180\u00b0C conventional\/160\u00b0C fan, allowing longer as needed.<\/li>\n<li><strong>Shortcrust pastry:<\/strong> gives a firmer, buttery shell. Follow a suitable pie or tart method for lining, blind-baking where required and final cooking, rather than assuming the batter timing will apply.<\/li>\n<li><strong>Puff pastry:<\/strong> ready-made pastry can provide a crisp lid. Follow the pack\u2019s temperature guidance and make sure the filling heats through before the pastry over-browns.<\/li>\n<li><strong>Potato crust:<\/strong> a grated-potato base is another option, using a tested method that removes excess moisture and cooks the base fully.<\/li>\n<li><strong>Gluten-free batter:<\/strong> choose a recipe designed for the flour blend you are using. Check baking powder and all other ingredients as well.<\/li>\n<\/ul>\n<p><strong>Filling ideas<\/strong><\/p>\n<ul>\n<li><strong>Classic filling:<\/strong> desalted cod, mashed potato, sliced olives and herbs make the substantial filling used here.<\/li>\n<li><strong>Cod with b\u00e9chamel:<\/strong> combine cooked cod with a thick white sauce and a little grated cheese. Add sauce gradually so the filling remains spoonable rather than runny.<\/li>\n<li><strong>Spinach and ricotta:<\/strong> try 300 g prepared cod with 200 g cooked, well-drained spinach and 200 g ricotta. Squeeze moisture from the spinach and check the capacity of the pie dish.<\/li>\n<li><strong>Roasted peppers and tomatoes:<\/strong> add drained roasted pepper strips and slow-roasted cherry tomatoes for a different flavour.<\/li>\n<li><strong>Adjusting the richness:<\/strong> use skimmed milk, less cheese or replace some potato with well-drained cooked pumpkin. Brazilian mandioquinha, also called arracacha, is another root vegetable option where available.<\/li>\n<li><strong>A convenient creamy filling:<\/strong> combine cooked cod with requeij\u00e3o or cream cheese and drained sweetcorn. Add cheese gradually to reach a thick consistency. A softer filling does not automatically mean a shorter safe baking time.<\/li>\n<li><strong>Plant-based variation:<\/strong> shredded jackfruit or smoked tofu can replace the fish, with a little food-grade seaweed for flavour if desired. A fully vegan pie also requires an egg-free batter, plant-based milk, suitable cheese alternatives and vegan greasing fat.<\/li>\n<\/ul>\n<p><strong>Practical cooking tips<\/strong><\/p>\n<ul>\n<li><strong>Control the salt:<\/strong> taste only a fully cooked sample of fish or filling, before adding raw egg. Add extra salt cautiously.<\/li>\n<li><strong>Check the texture:<\/strong> drain ingredients and cook off excess liquid. A little extra cooked mashed potato can thicken a loose filling, though it changes the yield.<\/li>\n<li><strong>Match filling and crust:<\/strong> keep a batter-pie filling fairly firm. Rich sauces may suit a separate pastry-lidded pie method better.<\/li>\n<li><strong>Browning the top:<\/strong> cheese or breadcrumbs can add colour. If finishing under a grill, use a suitable dish and watch closely; browning cannot replace thoroughly cooking the centre.<\/li>\n<li><strong>Freezing:<\/strong> freeze fully cooked, promptly cooled slices rather than partly baked pie. Wrap well and plan to use within about 2 months for quality. Thaw in the fridge before reheating thoroughly.<\/li>\n<\/ul>\n<h2>Choosing, desalting and storing salt cod<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/salt-cod-fillets-soaking-in-a-covered-bowl-in-the-fridge-4691-4.webp\" alt=\"Salt cod fillets soaking in a covered bowl in the fridge\" title=\"Salt cod fillets soaking in a covered bowl in the fridge\"><\/p>\n<p>Salt cod products vary considerably. Supplier instructions are more useful than a single soaking time for every cut.<\/p>\n<p><strong>How to desalt salt cod<\/strong><\/p>\n<ol>\n<li><strong>Follow the product instructions:<\/strong> thick pieces usually need longer than thin flakes, but curing and thickness vary. Check the pack or ask the fishmonger rather than applying a universal 24- or 48-hour rule.<\/li>\n<li><strong>Use cold water:<\/strong> place the fish in a suitable covered food-safe container with enough cold water, as directed.<\/li>\n<li><strong>Change the water as instructed:<\/strong> drain and replace it at the intervals recommended for that product, using clean utensils.<\/li>\n<li><strong>Keep refrigerated:<\/strong> soak in the fridge at 5\u00b0C or below, keeping the container away from ready-to-eat food.<\/li>\n<li><strong>Check a cooked sample:<\/strong> cook a small piece thoroughly before tasting for salt. Continue the recommended process if necessary; do not taste raw fish.<\/li>\n<li><strong>For a quicker option:<\/strong> buy ready-desalted cod and follow its preparation instructions. Brief boiling followed by a shorter soak is not a reliable universal shortcut for thick salt cod.<\/li>\n<li><strong>Drain before cooking:<\/strong> pat the prepared fish dry with kitchen paper so it does not water down the filling.<\/li>\n<\/ol>\n<p><strong>Choosing salt cod<\/strong><\/p>\n<ul>\n<li><strong>Use a reputable supplier:<\/strong> check the fish species, origin, storage directions and date information.<\/li>\n<li><strong>Inspect the pack:<\/strong> avoid damaged packaging, visible spoilage or products stored contrary to their instructions.<\/li>\n<li><strong>Notice unusual odours:<\/strong> an unpleasant smell is a reason to reject fish, but a normal smell does not prove it is safe or extend a use-by date.<\/li>\n<li><strong>Choose a useful cut:<\/strong> flakes can be convenient for fillings. Check all cuts carefully for bones rather than assuming fillets are boneless.<\/li>\n<li><strong>Ready-desalted fish:<\/strong> convenient when time is short; follow chilled or frozen storage directions and the use-by date.<\/li>\n<\/ul>\n<p><strong>Storage guidance<\/strong><\/p>\n<ul>\n<li><strong>Dry salt cod:<\/strong> follow the supplier\u2019s storage instructions. Do not assume every salted product can remain at room temperature for months.<\/li>\n<li><strong>Moist salted fish:<\/strong> keep at the stated storage temperature and use within the specified period. Ask the supplier if instructions are missing.<\/li>\n<li><strong>Desalted uncooked cod:<\/strong> keep refrigerated and cook promptly within the product\u2019s instructions. Desalting changes its storage requirements.<\/li>\n<li><strong>Freezing fish:<\/strong> freeze only when suitable according to the product directions, before its use-by date. Wrap securely and label; thaw in the fridge before cooking.<\/li>\n<li><strong>Cooked pie and leftovers:<\/strong> cool promptly, refrigerate within 2 hours and use within 48 hours. Reheat once until steaming hot throughout.<\/li>\n<li><strong>Kitchen hygiene:<\/strong> clean equipment and surfaces and keep raw fish separate from cooked or ready-to-eat food.<\/li>\n<li><strong>Keep track of dates:<\/strong> label stored food, follow use-by dates and discard food that has been mishandled, even if it looks or smells normal.<\/li>\n<\/ul>\n<h2>Accompaniments, serving and festive preparation<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/salt-cod-pie-served-with-salad-and-accompaniments-4691-5.webp\" alt=\"Salt cod pie served with salad and accompaniments\" title=\"Salt cod pie served with salad and accompaniments\"><\/p>\n<p>Pair <strong>Brazilian salt cod pie<\/strong> with simple sides that bring freshness and colour to the table.<\/p>\n<p><strong>Side dishes<\/strong><\/p>\n<ul>\n<li><strong>Leaf salad with citrus dressing<\/strong> \u2013 mixed leaves, rocket and finely sliced red onion provide a fresh contrast.<\/li>\n<li><strong>Lemon and herb rice<\/strong> \u2013 rice with lemon zest and parsley is an optional accompaniment if you want a more substantial meal.<\/li>\n<li><strong>Roasted vegetables<\/strong> \u2013 carrots, courgettes and peppers roasted with oil and garlic work well. Serve promptly, or cool and refrigerate safely if preparing ahead.<\/li>\n<li><strong>Crusty bread<\/strong> \u2013 offer sliced bread if desired, including a wholemeal option.<\/li>\n<li><strong>Mashed roots<\/strong> \u2013 a little potato or arracacha mash with nutmeg is another option, although the pie already contains potato.<\/li>\n<li><strong>Sauces and extras<\/strong> \u2013 try a small serving of aioli, tomato dressing or olives, keeping chilled sauces refrigerated until serving.<\/li>\n<\/ul>\n<p><strong>Presentation and serving<\/strong><\/p>\n<ul>\n<li><strong>Rest briefly:<\/strong> wait about 10\u201315 minutes after baking before cutting so the pie can firm slightly.<\/li>\n<li><strong>Slice carefully:<\/strong> use a clean sharp knife and wipe it between cuts.<\/li>\n<li><strong>Choose serving dishes:<\/strong> present the pie on a suitable platter or serve directly from its baking dish.<\/li>\n<li><strong>Add a fresh finish:<\/strong> parsley, a few olive slices and lemon zest can add colour just before serving.<\/li>\n<li><strong>Plan portions:<\/strong> offer a substantial slice as a main course, or smaller slices when several buffet dishes are available. Actual portions depend on the tin and the rest of the menu.<\/li>\n<\/ul>\n<p><strong>Storing and using leftovers<\/strong><\/p>\n<ul>\n<li><strong>Cool promptly:<\/strong> divide leftovers into suitable shallow containers and refrigerate within 2 hours.<\/li>\n<li><strong>Use promptly:<\/strong> keep at 5\u00b0C or below and eat within <strong>48 hours<\/strong>. Smell and appearance cannot replace safe handling and time limits.<\/li>\n<li><strong>Freeze portions:<\/strong> wrap slices well and plan to use within about <strong>2 months<\/strong> for quality. Thaw in the fridge and use within 24 hours of fully defrosting.<\/li>\n<li><strong>Reheat thoroughly:<\/strong> use a preheated oven, covering loosely if the top browns too quickly. Heat until steaming hot throughout, checking the centre rather than relying on a fixed 10\u201315 minutes. Reheat only once.<\/li>\n<li><strong>Use leftovers simply:<\/strong> serve a safely stored, thoroughly reheated slice with a fresh salad. Adding it to another dish does not reset its storage time.<\/li>\n<\/ul>\n<p><strong>Festive preparation tips<\/strong><\/p>\n<ul>\n<li><strong>Prepare in stages:<\/strong> make the cooked fish-and-potato filling a day ahead, before adding the raw egg. Cool and refrigerate promptly, then add the egg shortly before assembly and bake thoroughly.<\/li>\n<li><strong>Hot holding:<\/strong> if keeping the pie hot for service, verify that the food stays at 63\u00b0C or above. An oven dial alone does not confirm the food temperature; freshly cooked portions are easier to manage.<\/li>\n<li><strong>Transport safely:<\/strong> transport chilled portions in an insulated cool bag with ice packs and reheat at the destination, or use equipment designed to maintain safe hot-holding temperatures.<\/li>\n<li><strong>Arrange the table:<\/strong> leave space for serving utensils and make the sides easy to reach. Identify fish, wheat, milk and egg in the standard recipe.<\/li>\n<\/ul>\n<p><strong>Final thoughts<\/strong><\/p>\n<p>Try this <strong>Brazilian salt cod pie<\/strong> for a festive meal, choosing sides and variations to suit your table. Careful desalting and a thoroughly cooked centre matter as much as a golden top.<\/p>\n<p>Thank you for following the recipe. Find more seasonal recipes and practical ideas on the <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas blog<\/a>.<\/p>\n<h2>Brazilian salt cod pie: frequently asked questions<\/h2>\n<p><strong>How should I desalt the cod?<\/strong><\/p>\n<p>Follow the supplier\u2019s instructions for the particular cut, soaking in cold water in the fridge and changing the water as directed. Cook a small sample fully before tasting for salt. Thick cuts and thin flakes do not necessarily need the same soaking time.<\/p>\n<p><strong>Can I replace the cod?<\/strong><\/p>\n<p>Drained tinned tuna makes a convenient alternative filling. Jackfruit or smoked tofu can be used for a plant-based variation, but a vegan pie also needs an egg-free batter and suitable milk, cheese and fat substitutes.<\/p>\n<p><strong>Which crust should I use for a crisp pie?<\/strong><\/p>\n<p>Puff pastry or a properly cooked shortcrust shell gives a crisper result than the soft savoury batter used here. Use an appropriate tested pastry-pie method rather than keeping the batter recipe\u2019s timings unchanged.<\/p>\n<p><strong>How should I store and reheat leftovers?<\/strong><\/p>\n<p>Refrigerate within 2 hours and use within 48 hours, or freeze well-wrapped slices for about 2 months for quality. Thaw in the fridge, use within 24 hours of fully defrosting and reheat only once until steaming hot throughout.<\/p>\n<p><strong>What can I serve with the pie?<\/strong><\/p>\n<p>A citrus-dressed leaf salad and roasted vegetables make simple sides. Lemon rice, crusty bread or a small serving of aioli are optional additions according to how substantial you want the meal to be.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/cooking-your-food\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: cooking and reheating safely<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: chilling, freezing and defrosting safely<\/a><\/li>\n<li><a href=\"https:\/\/www.foodstandards.gov.au\/consumer\/prevention-of-foodborne-illness\/cassava\" target=\"_blank\" rel=\"noopener\">Food Standards Australia New Zealand: preparing cassava safely<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make a Brazilian salt cod pie with potato, olives and a soft savoury batter, with desalting guidance, variations and practical storage tips.<\/p>\n","protected":false},"author":7,"featured_media":15932,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":"","_links_to":"","_links_to_target":""},"categories":[142],"tags":[],"class_list":["post-4691","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas-recipes","entry","has-media"],"_links":{"self":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4691","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/comments?post=4691"}],"version-history":[{"count":1,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4691\/revisions"}],"predecessor-version":[{"id":15953,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4691\/revisions\/15953"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media\/15932"}],"wp:attachment":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media?parent=4691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/categories?post=4691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/tags?post=4691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}