{"id":11611,"date":"2023-10-23T14:17:59","date_gmt":"2023-10-23T13:17:59","guid":{"rendered":"https:\/\/riberalves.pt\/?post_type=receitas&#038;p=11611"},"modified":"2023-11-23T10:51:30","modified_gmt":"2023-11-23T10:51:30","slug":"green-eggs-with-codfish","status":"publish","type":"receitas","link":"https:\/\/riber.webview.pt\/en\/recipes\/green-eggs-with-codfish\/","title":{"rendered":"Green eggs with codfish"},"content":{"rendered":"\n<p>Today\u2019s recipe is simple and very tasty: Green eggs with codfish. Shall we give it a go? Riberalves Ready-to-Cook Codfish!&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/p>\n\n\n\n<p>Boil the fish for 7 minutes and then shred it.<\/p>\n\n\n\n<p>Halve the hard-boiled eggs. &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/p>\n\n\n\n<p>Remove the yolks and use them to make a paste by mixing them with the butter, codfish and some of the parsley.<\/p>\n\n\n\n<p>Season with salt, pepper and vinegar. &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/p>\n\n\n\n<p>Fill the egg-white halves with this mixture.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/p>\n\n\n\n<p>Beat the two raw eggs with the remaining parsley. Dip the filled egg-white halves firstly into the flour and then into the beaten egg.&nbsp;&nbsp;<\/p>\n\n\n\n<p>Fry in very hot oil until golden brown.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><a href=\"https:\/\/www.instagram.com\/bacalhau_riberalves\/\" target=\"_blank\" rel=\"noreferrer noopener\">Ready to Taste Great!<\/a><\/h2>\n","protected":false},"featured_media":9738,"template":"","categories":[40,30,259,34,56],"colecoes":[318,68,67],"class_list":["post-11611","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-cold","category-originais","category-originais-en","category-primavera-verao","category-spring-summer","colecoes-appetisers-and-tidbits","colecoes-outono-inverno","colecoes-primavera-verao"],"acf":[],"_links":{"self":[{"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/receitas\/11611","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/receitas"}],"about":[{"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/types\/receitas"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/media\/9738"}],"wp:attachment":[{"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/media?parent=11611"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/categories?post=11611"},{"taxonomy":"colecoes","embeddable":true,"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/colecoes?post=11611"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}