{"id":5075,"date":"2025-10-26T15:00:00","date_gmt":"2025-10-26T18:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=5075"},"modified":"2026-10-14T10:19:54","modified_gmt":"2026-10-14T13:19:54","slug":"christmas-farofa-with-dried-fruit-and-nuts","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/christmas-farofa-with-dried-fruit-and-nuts\/","title":{"rendered":"Christmas Farofa with Dried Fruit and Nuts"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>This Christmas farofa combines toasted Brazilian cassava meal, dried fruit, chopped nuts and citrus zest for a sweet and savoury side. Serve it with roast pork, turkey or vegetables, adapting the basic recipe with plant-based fat, optional bacon or tropical fruit. Farofa should be loose and crumbly, not a dough or sauce.<\/strong><\/p>\n<p><strong>Christmas farofa with dried fruit<\/strong> brings a sweet and savoury contrast to a festive meal. This Brazilian side is made by toasting cassava meal with aromatics and additions. Follow the method below, then adjust the fruit, nuts and seasoning to suit your table.<\/p>\n<p><\/p>\n<h2>Ingredients for Christmas Farofa<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/cassava-meal-dried-fruit-nuts-butter-onion-and-orange-for-farofa-5075-1.webp\" alt=\"Cassava meal, dried fruit, nuts, butter, onion and orange for farofa\" title=\"Cassava meal, dried fruit, nuts, butter, onion and orange for farofa\"><\/p>\n<p><strong>To make Christmas farofa with dried fruit<\/strong>, choose ingredients that balance sweetness, citrus aroma and savoury flavour. The following quantities are those of the original recipe, with substitutions explained where needed.<\/p>\n<p><strong>Ingredients for Christmas Farofa<\/strong><\/p>\n<ul>\n<li><strong>2 tablespoons unsalted butter<\/strong> \u2013 for a dairy-free version, replace the butter and the separate tablespoon of oil below with approximately 3 tablespoons olive oil in total, adding more only if needed.<\/li>\n<li><strong>1 tablespoon vegetable oil<\/strong> \u2013 used alongside the butter in the standard version; a neutral coconut oil is an alternative.<\/li>\n<li><strong>1 medium onion, chopped<\/strong> \u2013 white or red onion both work.<\/li>\n<li><strong>2 garlic cloves, chopped<\/strong> \u2013 or 1 teaspoon garlic powder, added without letting it scorch.<\/li>\n<li><strong>2 cups Brazilian cassava meal (farinha de mandioca)<\/strong> \u2013 use a food-grade product intended for farofa, plain or already toasted, following its packet instructions. This is not tapioca starch or finely milled baking flour.<\/li>\n<li><strong>\u00be cup chopped dried fruit<\/strong> \u2013 a mixture of cranberries, raisins and dried apricots; dates or dried figs are alternatives.<\/li>\n<li><strong>\u00bd cup chopped nuts<\/strong> \u2013 cashews or walnuts, with almonds as another option.<\/li>\n<li><strong>1 tablespoon finely grated orange zest<\/strong> \u2013 or lemon zest for a different citrus aroma; avoid the bitter white pith.<\/li>\n<li><strong>Up to 2 tablespoons soft brown sugar<\/strong> \u2013 add to taste because the fruit is already sweet. Alternatively, use up to 1\u00bd tablespoons maple syrup or honey; honey is not vegan.<\/li>\n<li><strong>Salt and ground black pepper, to taste<\/strong> \u2013 adjust after cooking.<\/li>\n<li><strong>\u00bc cup chopped fresh parsley<\/strong> \u2013 or chives, to finish.<\/li>\n<li><strong>150 g diced bacon, optional<\/strong> \u2013 cooked thoroughly until crisp. Omit for a meat-free version and add more nuts if appropriate.<\/li>\n<\/ul>\n<p><strong>Servings:<\/strong> approximately 6\u20138 as a side, depending on portion sizes and additions.<\/p>\n<p><strong>Quick Tips<\/strong><\/p>\n<p><strong>Crunch:<\/strong> toast the nuts separately and warm dried fruit gently without burning it. <strong>Sweetness:<\/strong> add brown sugar a little at a time and taste the cooked mixture before using the full quantity.<\/p>\n<h2>How to Make Christmas Farofa<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/dried-fruit-and-nut-farofa-stirred-with-a-wooden-spoon-in-a-frying-pan-5075-2.webp\" alt=\"Dried fruit and nut farofa stirred with a wooden spoon in a frying pan\" title=\"Dried fruit and nut farofa stirred with a wooden spoon in a frying pan\"><\/p>\n<ol>\n<li><strong>Warm the pan:<\/strong> melt 2 tablespoons butter with 1 tablespoon oil in a large frying pan over medium heat, without letting the butter burn. Use the plant-based oil alternative if preferred.<\/li>\n<li><strong>Cook the optional bacon:<\/strong> add 150 g diced bacon and cook thoroughly until crisp. Remove with a slotted spoon and drain on kitchen paper; discard excess rendered fat if the pan is too oily.<\/li>\n<li><strong>Soften the onion and garlic:<\/strong> cook the chopped onion in the pan until softened, approximately 3\u20134 minutes, then add the chopped garlic briefly, stirring so it does not burn.<\/li>\n<li><strong>Warm the fruit:<\/strong> add the brown sugar gradually, up to 2 tablespoons if wanted, and the \u00be cup chopped dried fruit. Stir gently for about 2 minutes to warm the fruit; avoid scorching the sugar.<\/li>\n<li><strong>Add the cassava meal:<\/strong> lower the heat and add 2 cups gradually, stirring to distribute it through the aromatics and prevent lumps. Follow the product\u2019s cooking instructions; do not taste uncooked flour products.<\/li>\n<li><strong>Toast gently:<\/strong> stir over low to medium heat until the meal is cooked as required by its packet and pleasantly toasted. Around 4\u20136 minutes may suit already toasted farofa meal; timing varies. Add a little extra butter or oil only if the mixture seems too dry.<\/li>\n<li><strong>Finish the flavour:<\/strong> add the tablespoon of orange zest, \u00bd cup chopped nuts and cooked bacon if using. Season the cooked mixture with salt and pepper to taste.<\/li>\n<li><strong>Add the herbs:<\/strong> turn off the heat and stir in the \u00bc cup chopped parsley.<\/li>\n<li><strong>Serve:<\/strong> transfer to a serving dish, rest briefly for about 5 minutes and fluff gently before taking to the table.<\/li>\n<li><strong>Quick variations:<\/strong> replace butter with olive oil for a dairy-free version. For a fully vegan dish, also omit bacon and honey. Taste before adding extra sweetness, as dried fruit and the optional sugar may already be enough.<\/li>\n<\/ol>\n<p><strong>Practical Tips<\/strong><\/p>\n<p><strong>Avoid clumps:<\/strong> add the meal gradually and stir evenly. <strong>Salt control:<\/strong> season at the end, since bacon and salted nuts contribute salt; plain unsalted nuts are different.<\/p>\n<p><strong>The right texture:<\/strong> aim for loose, lightly coated crumbs. If too dry, add a little butter or oil gradually, up to a tablespoon at a time, rather than making it greasy.<\/p>\n<h2>Christmas Farofa Variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/farofa-variations-with-pineapple-apple-and-dried-fruit-5075-3.webp\" alt=\"Farofa variations with pineapple, apple and dried fruit\" title=\"Farofa variations with pineapple, apple and dried fruit\"><\/p>\n<p>Try these variations on <strong>Christmas farofa with dried fruit<\/strong>, adjusting additions to the base mixture rather than automatically adding every variation ingredient together.<\/p>\n<p><strong>Crunchy Vegan Version<\/strong><\/p>\n<p>Use plant-based fat and omit bacon and honey. Check processed ingredients are suitable for your guests.<\/p>\n<ul>\n<li><strong>2 tablespoons olive oil<\/strong> in place of the butter, alongside the base recipe\u2019s tablespoon of oil, adjusting only if needed.<\/li>\n<li><strong>\u00be cup toasted nuts and seeds<\/strong>, such as cashews, almonds and pumpkin seeds, instead of the base nut quantity.<\/li>\n<li><strong>\u00be cup dried fruit<\/strong>, such as apricots, raisins and cranberries.<\/li>\n<li><strong>Tip:<\/strong> toast nuts briefly in an oven around 180\u00b0C, checking frequently. About 6\u20138 minutes is a guide; small pieces can burn sooner.<\/li>\n<\/ul>\n<p><strong>Tropical Pineapple Version<\/strong><\/p>\n<p>Pineapple adds juicy sweetness and acidity alongside richer main dishes, but also adds moisture to the farofa.<\/p>\n<ul>\n<li><strong>1 cup finely diced pineapple<\/strong> \u2013 fresh or tinned and thoroughly drained.<\/li>\n<li><strong>1 tablespoon lemon or lime juice<\/strong> \u2013 optional for flavour; it is not essential to prevent pineapple browning.<\/li>\n<li><strong>Up to 2 tablespoons soft brown sugar<\/strong> \u2013 this replaces, rather than adds to, the base recipe\u2019s sugar; reduce or omit if the pineapple is sweet enough.<\/li>\n<li><strong>Tip:<\/strong> add well-drained pineapple near the end and mix gently to keep the pieces intact. Refrigerate leftovers promptly; the fruit does not make the dish suitable for room-temperature storage.<\/li>\n<\/ul>\n<p><strong>Apple and Caramelised Onion<\/strong><\/p>\n<p>Apple and slowly cooked onion give a different sweet and savoury combination.<\/p>\n<ul>\n<li><strong>1 medium apple<\/strong>, such as Gala or Fuji \u2013 peeled, cored and finely diced.<\/li>\n<li><strong>1 large onion<\/strong> \u2013 thinly sliced and cooked in 1 tablespoon oil, with up to 1 tablespoon brown sugar if wanted; use in place of the base chopped onion.<\/li>\n<li><strong>\u00bc cup chopped walnuts<\/strong> \u2013 as part of the chosen nut topping.<\/li>\n<li><strong>Tip:<\/strong> cook the onion over low heat until soft and golden; this may take longer than the original\u2019s 12\u201315-minute estimate. Add the apple towards the end and cook until softened to your preference.<\/li>\n<\/ul>\n<p><strong>A More Savoury Citrus and Herb Version<\/strong><\/p>\n<p>Reduce sweetness and emphasise herbs and citrus alongside roasts or grilled food.<\/p>\n<ul>\n<li><strong>Reduce the brown sugar to 1 tablespoon<\/strong> or less, to taste.<\/li>\n<li><strong>1 tablespoon orange zest<\/strong> and juice of \u00bd orange, adding juice sparingly so the farofa stays crumbly.<\/li>\n<li><strong>2 tablespoons chopped fresh herbs<\/strong>, such as parsley and thyme.<\/li>\n<li><strong>Tip:<\/strong> add \u00bc cup sliced olives for a salty contrast, then adjust added salt accordingly.<\/li>\n<\/ul>\n<p><strong>Festive Cheese Variation<\/strong><\/p>\n<p>A little grated cheese gives another savoury note, though it changes the loose texture if too much is added.<\/p>\n<ul>\n<li><strong>\u2153 cup finely grated Parmesan<\/strong> \u2013 added off the heat; use a vegetarian-labelled hard cheese if needed.<\/li>\n<li><strong>\u00bc cup chopped nuts<\/strong> \u2013 as an optional topping.<\/li>\n<li><strong>Dairy-free option:<\/strong> use a suitable vegan cheese and oil instead of butter. For a vegan dish, also omit bacon and honey.<\/li>\n<li><strong>Tip:<\/strong> let the freshly cooked farofa cool briefly before stirring in cheese to reduce clumping, then serve promptly.<\/li>\n<\/ul>\n<p><strong>Adjusting Portions and Flavours<\/strong><\/p>\n<p><strong>Servings:<\/strong> the base recipe with 2 cups cassava meal gives approximately 6\u20138 side portions, depending on additions. <strong>Sweeter:<\/strong> taste before adding a little extra sugar, maple syrup or honey, remembering honey is not vegan. <strong>Crunchier:<\/strong> add up to another \u00bc cup toasted nuts or seeds if suitable for your guests.<\/p>\n<h2>Preparation, Texture and Storage Tips<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/dried-fruit-farofa-in-covered-shallow-containers-in-the-fridge-5075-4.webp\" alt=\"Dried fruit farofa in covered shallow containers in the fridge\" title=\"Dried fruit farofa in covered shallow containers in the fridge\"><\/p>\n<p><strong>Cooking:<\/strong> toast the meal over controlled heat, stirring regularly. If the dried fruit or sugar starts to catch, reduce the heat; alternatively warm the fruit separately and fold it in near the end. Add fat gradually.<\/p>\n<p><strong>The Right Texture<\/strong><\/p>\n<p>Aim for loose, lightly coated crumbs with crunch from nuts and softness from dried fruit. Adjust gently:<\/p>\n<ul>\n<li><strong>Too dry:<\/strong> add a little butter or olive oil, up to a tablespoon at a time, and stir well.<\/li>\n<li><strong>Clumping:<\/strong> separate gently with a spatula over low heat. A brief spell spread in an oven tray may dry excess surface moisture, but avoid burning the fruit or sugar.<\/li>\n<li><strong>Extra crunch:<\/strong> toast nuts or seeds separately, watching closely, and fold in near serving time.<\/li>\n<li><strong>Softer dried fruit:<\/strong> soak very firm fruit in warm water for about 10 minutes, then drain and pat dry before adding.<\/li>\n<\/ul>\n<p><strong>Storage and Keeping Time<\/strong><\/p>\n<p>This finished dish contains cooked onion, fat and other moist ingredients, with optional bacon or fresh fruit. Treat it as a cooked leftover, not as a shelf-stable packet of dry farofa meal:<\/p>\n<ul>\n<li><strong>Cooling:<\/strong> divide into shallow portions and refrigerate within 2 hours. Do not follow the original suggestion to leave the prepared dish at room temperature for 1\u20132 days.<\/li>\n<li><strong>Refrigeration:<\/strong> keep covered at 5\u00b0C or below and eat within 48 hours, or follow any shorter ingredient guidance. The original five-day advice has been shortened for this prepared recipe.<\/li>\n<li><strong>Freezing:<\/strong> freeze promptly in labelled food-safe portions if not eating within 48 hours. Follow ingredient freezing advice and expect fresh-fruit variations to change texture. Defrost in the fridge and use within 24 hours of full defrosting.<\/li>\n<\/ul>\n<p><strong>Reheating and texture:<\/strong> reheat only once until steaming hot throughout; aroma or a crisp surface alone is not a safety check.<\/p>\n<ol>\n<li><strong>Frying pan:<\/strong> heat gently, stirring to distribute heat and prevent scorching. Continue until the whole portion is thoroughly hot, not merely fragrant after 2\u20134 minutes.<\/li>\n<li><strong>Oven:<\/strong> spread in a shallow tray and heat at around 160\u00b0C, stirring carefully as needed. Timing varies with quantity and starting temperature; check throughout before serving.<\/li>\n<li><strong>Microwave:<\/strong> use a microwave-safe container, stir during heating and follow the appliance\u2019s instructions until steaming hot throughout. A single 20\u201330-second burst is not enough for every portion, and the result will be less crisp.<\/li>\n<\/ol>\n<p><strong>Finishing:<\/strong> add fresh parsley or chives just before serving and adjust seasoning or citrus sparingly.<\/p>\n<h2>Serving Farofa with a Christmas Meal<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/christmas-farofa-with-dried-fruit-and-nuts-beside-a-roast-5075-5.webp\" alt=\"Christmas farofa with dried fruit and nuts beside a roast\" title=\"Christmas farofa with dried fruit and nuts beside a roast\"><\/p>\n<p><strong>About the dish:<\/strong> farofa is a Brazilian cassava-meal accompaniment with many variations. Dried fruit and nuts give this version a festive sweet-and-savoury character, without implying a single documented origin for the combination.<\/p>\n<p><strong>Main-Course Pairings<\/strong><\/p>\n<ul>\n<li><strong>Roast pork leg:<\/strong> orange aroma and dried fruit provide a contrast to the rich meat. Zest supplies aroma rather than the acidity of juice.<\/li>\n<li><strong>Turkey or chicken:<\/strong> the crumbly texture complements roast poultry. Chester, named in the Brazilian original, is a branded poultry product rather than a separate species.<\/li>\n<li><strong>Plain rice:<\/strong> a simply seasoned rice side gives a milder contrast to the fruit and nuts.<\/li>\n<li><strong>Beans:<\/strong> black beans offer a soft contrast. Feij\u00e3o tropeiro, a Brazilian bean dish that often already contains cassava meal, makes a more substantial pairing.<\/li>\n<\/ul>\n<p><strong>Drink Options<\/strong><\/p>\n<ul>\n<li><strong>Red wine:<\/strong> a lighter Pinot Noir or a soft Merlot is an optional pairing, depending on the main course.<\/li>\n<li><strong>Brut sparkling wine:<\/strong> an optional contrast to the richness and sweetness.<\/li>\n<li><strong>Pale lager:<\/strong> another optional choice alongside the main meal.<\/li>\n<li><strong>Alcohol-free options:<\/strong> sparkling water with orange slices or chilled citrus tea work well.<\/li>\n<\/ul>\n<p><strong>Serving Tips<\/strong><\/p>\n<ul>\n<li><strong>Serve freshly cooked:<\/strong> a brief rest makes the farofa comfortable to eat, but do not leave it lukewarm for extended buffet service. If holding hot, maintain at least 63\u00b0C.<\/li>\n<li><strong>Use a separate serving dish:<\/strong> let guests choose how much to add alongside other food.<\/li>\n<li><strong>Portion guide:<\/strong> around 80\u2013100 g is a substantial side portion; offer less when several rich accompaniments are available.<\/li>\n<li><strong>Optional extras:<\/strong> offer additional dried fruit or nuts separately if suitable, keeping allergens clearly identified.<\/li>\n<\/ul>\n<p><strong>Table Presentation<\/strong><\/p>\n<ul>\n<li><strong>Colour:<\/strong> a simple rustic bowl and fresh herbs highlight the golden crumbs and fruit.<\/li>\n<li><strong>Contrasting sides:<\/strong> place alongside sliced roast meat or a vegetarian main, crisp salad and rice.<\/li>\n<li><strong>Identify additions:<\/strong> label bacon, dairy and nuts where included, and provide separate serving utensils for different versions.<\/li>\n<\/ul>\n<h2>To Finish<\/h2>\n<p><strong>Christmas farofa with dried fruit<\/strong> combines sweet fruit, savoury aromatics and crumbly toasted cassava meal in a versatile festive side.<\/p>\n<p>Try a suitable variation, adjust sugar and salt to taste, and serve promptly after cooking. Small changes in fruit, nuts and seasoning give different results.<\/p>\n<p>Thank you for reading. Follow our social channels and visit <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas<\/a> for more festive recipes and ideas.<\/p>\n<h2>FAQ \u2014 Christmas Farofa with Dried Fruit<\/h2>\n<h3>Can I prepare the farofa ahead?<\/h3>\n<p>Yes. Make it the day before, cool promptly in shallow portions and refrigerate within 2 hours at 5\u00b0C or below. Reheat only once until steaming hot throughout, adding fresh herbs at serving time.<\/p>\n<h3>How can I keep the farofa for longer?<\/h3>\n<p>Refrigerate the prepared dish and eat within 48 hours, or freeze promptly in suitable portions. Do not keep this onion-and-fruit recipe at room temperature for days. Defrost in the fridge and use within 24 hours of full defrosting.<\/p>\n<h3>What dried fruit can I substitute?<\/h3>\n<p>Chopped dates, figs or dried apricots can replace cranberries or raisins. Adjust added sugar because different fruits and sweetened products vary in sweetness.<\/p>\n<h3>How can I make the farofa crunchier?<\/h3>\n<p>Toast nuts and seeds separately and add them at the end. Cook optional bacon thoroughly until crisp. Keep the cassava meal loose and avoid adding excessive liquid or fat.<\/p>\n<h3>How many portions does this recipe make?<\/h3>\n<p>The recipe with 2 cups cassava meal gives approximately 6\u20138 side portions, depending on additions and the rest of the menu.<\/p>\n<h3>Can I make a vegan farofa?<\/h3>\n<p>Yes. Use olive oil instead of butter, omit bacon and honey, and choose suitable plant-based ingredients. Nuts and seeds can add texture, but check for allergies and prepare appropriately for young children.<\/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 food 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 food<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make sweet and savoury Christmas farofa with toasted cassava meal, dried fruit, nuts and orange zest, with variations and practical storage advice.<\/p>\n","protected":false},"author":7,"featured_media":16313,"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-5075","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\/5075","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=5075"}],"version-history":[{"count":1,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/5075\/revisions"}],"predecessor-version":[{"id":16355,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/5075\/revisions\/16355"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media\/16313"}],"wp:attachment":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media?parent=5075"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/categories?post=5075"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/tags?post=5075"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}