{"id":764,"date":"2012-09-27T10:00:02","date_gmt":"2012-09-27T08:00:02","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=764"},"modified":"2012-09-27T10:00:02","modified_gmt":"2012-09-27T08:00:02","slug":"receta-sandia-rellena-sopa-camembert","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2012\/09\/27\/receta-sandia-rellena-sopa-camembert\/","title":{"rendered":"Receta de sand\u00eda rellena de sopa de camembert"},"content":{"rendered":"<p>Esta receta de sand\u00eda rellena de sopa de camembert consigue un espectacular contraste de sabores. Un pedazo de postre, \u00a1s\u00ed se\u00f1or!<\/p>\n<p><a href=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2012\/09\/sandia.jpeg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-765\" title=\"sandia\" src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2012\/09\/sandia.jpeg\" alt=\"Sand\u00eda rellena de sopa de camembert\" width=\"600\" height=\"449\" srcset=\"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-content\/uploads\/sites\/8\/2012\/09\/sandia.jpeg 600w, https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-content\/uploads\/sites\/8\/2012\/09\/sandia-300x225.jpeg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p><strong>Ingredientes<\/strong><\/p>\n<ul>\n<li>Una sand\u00eda<\/li>\n<li>Dos tarrinas de crema de camembert<\/li>\n<li>150 g de leche<\/li>\n<li>80 g de az\u00facar<\/li>\n<li>Unas hojas de albahaca de verano<\/li>\n<\/ul>\n<p><strong><br \/>\n<\/strong><strong>Elaboraci\u00f3n<\/strong><\/p>\n<p>Pelamos la sand\u00eda y la cortamos en cuartos. Despu\u00e9s, los vaciamos con la ayuda de un sacabolas. Para el relleno, mezclamos<strong> el queso camembert con el az\u00facar, la albahaca y la leche.<\/strong> Lo trituramos bien.\u00a0\u00a0Nos quedar\u00e1 una crema densa con un puntito de albahaca. A la hora de servir, rellenamos la sand\u00eda con la crema y la decoramos con hojas de albahaca. <strong>Puedes ver esta receta paso a paso en el v\u00eddeo.<\/strong><\/p>\n<p><a href=\"http:\/\/www.elcorreo.com\/videos\/los-mas-plus\/cocina-con-canales\/1861722605001-sandia-rellena-sopa-queso-albahaca.html\" rel=\"external nofollow\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-766\" title=\"videosandia\" src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2012\/09\/videosandia.jpg\" alt=\"V\u00eddeo sand\u00eda\" width=\"597\" height=\"373\" srcset=\"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-content\/uploads\/sites\/8\/2012\/09\/videosandia.jpg 597w, https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-content\/uploads\/sites\/8\/2012\/09\/videosandia-300x187.jpg 300w\" sizes=\"(max-width: 597px) 100vw, 597px\" \/><\/a><\/p>\n<p>&nbsp;<\/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>Esta receta de sand\u00eda rellena de sopa de camembert consigue un espectacular contraste de sabores. Un pedazo de postre, \u00a1s\u00ed se\u00f1or! Ingredientes Una sand\u00eda Dos tarrinas de crema de camembert 150 g de leche 80 g de az\u00facar Unas hojas de albahaca de verano Elaboraci\u00f3n Pelamos la sand\u00eda y la cortamos en cuartos. Despu\u00e9s, los [&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],"tags":[50,222,415,425,575,740,1047,1080,1097],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/764"}],"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=764"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/764\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=764"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=764"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=764"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}