{"id":453,"date":"2011-12-07T10:23:24","date_gmt":"2011-12-07T09:23:24","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=453"},"modified":"2011-12-07T10:23:24","modified_gmt":"2011-12-07T09:23:24","slug":"receta-de-navidad-tostadas-de-intxaursalsa","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2011\/12\/07\/receta-de-navidad-tostadas-de-intxaursalsa\/","title":{"rendered":"Receta de Navidad: Tostadas de intxaursalsa"},"content":{"rendered":"<p style=\"text-align: center;\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-458\" title=\"tostadas de intxaursalsa\" src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/12\/tostadasdeintxaursalsa.jpg\" alt=\"Receta de tostadas de intxaursalsa\" width=\"596\" height=\"447\" srcset=\"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/12\/tostadasdeintxaursalsa.jpg 627w, https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/12\/tostadasdeintxaursalsa-300x225.jpg 300w\" sizes=\"(max-width: 596px) 100vw, 596px\" \/><\/p>\n<p>Para quedar <strong>como reyes estas navidades<\/strong>, que ya est\u00e1n a la vuelta de la esquina, os recomiendo un postre m\u00e1s all\u00e1 del cl\u00e1sico turr\u00f3n:<strong> unas tostadas de intxaursalsa<\/strong>. Son de f\u00e1cil elaboraci\u00f3n y realmente deliciosas. Conquistar\u00e9is a todos en casa. \u00a1Probadlas!<\/p>\n<p>Ingredientes<\/p>\n<p>250 g de nueces<br \/>\n50 g de az\u00facar<br \/>\n1 l de leche<br \/>\n75 g maicena<br \/>\n25 g de mantequilla<br \/>\n6 yemas de huevo<br \/>\nCanela<br \/>\nMermelada de membrillo<\/p>\n<p>&nbsp;<\/p>\n<p><script language=\"JavaScript\" type=\"text\/javascript\" src=\"\/\/admin.brightcove.com\/js\/BrightcoveExperiences.js\"><\/script><br \/>\n<object id=\"myExperience1310905574001\" class=\"BrightcoveExperience\"><param name=\"bgcolor\" value=\"#FFFFFF\" \/><param name=\"width\" value=\"596\" \/><param name=\"height\" value=\"331\" \/><param name=\"playerID\" value=\"684823691001\" \/><param name=\"playerKey\" value=\"AQ~~,AAAAE_NrkqE~,SbMUPN6XNFvKjKYwQWvBZq4-QWpox7Bu\" \/><param name=\"isVid\" value=\"true\" \/><param name=\"isUI\" value=\"true\" \/><param name=\"dynamicStreaming\" value=\"true\" \/><param name=\"@videoPlayer\" value=\"1310905574001\" \/><\/object><br \/>\n<!--\nThis script tag will cause the Brightcove Players defined above it to be created as soon\nas the line is read by the browser. If you wish to have the player instantiated only after\nthe rest of the HTML is processed and the page load is complete, remove the line.\n--><br \/>\n<script type=\"text\/javascript\">brightcove.createExperiences();<\/script><br \/>\n<!-- End of Brightcove Player --><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Para quedar como reyes estas navidades, que ya est\u00e1n a la vuelta de la esquina, os recomiendo un postre m\u00e1s all\u00e1 del cl\u00e1sico turr\u00f3n: unas tostadas de intxaursalsa. Son de f\u00e1cil elaboraci\u00f3n y realmente deliciosas. Conquistar\u00e9is a todos en casa. \u00a1Probadlas! Ingredientes 250 g de nueces 50 g de az\u00facar 1 l de leche 75 [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[10,11],"tags":[228,345,362,468,697,892,905,1047,1097,1099,1474,1311],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/453"}],"collection":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/comments?post=453"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/453\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=453"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=453"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}