{"version":"1.0","provider_name":"Gereons Keuken Thuis","provider_url":"https:\/\/gereonskeukenthuis.nl\/blog","author_name":"gereon de leeuw","author_url":"https:\/\/gereonskeukenthuis.nl\/blog\/author\/gereon-de-leeuw\/","title":"Brandade de morue. - Gereons Keuken Thuis","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"j2lhGzNSpc\"><a href=\"https:\/\/gereonskeukenthuis.nl\/blog\/brandade-de-morue\/\">Brandade de morue.<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/gereonskeukenthuis.nl\/blog\/brandade-de-morue\/embed\/#?secret=j2lhGzNSpc\" width=\"600\" height=\"338\" title=\"&#8220;Brandade de morue.&#8221; &#8212; Gereons Keuken Thuis\" data-secret=\"j2lhGzNSpc\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/gereonskeukenthuis.nl\/blog\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"Vandaag een recept voor brandade de morue, Een puree van gedroogde kabeljauw die zowel warm als koud kan worden gegeten. zonder knoflook volgens de puristen. De smaak van de Languedoc. Het recept werd in 1830 opgetekend door chef Durand van Hotel du Midi in N\u00eemes.","thumbnail_url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjdW0cBI4uvQ7bgtag1EMu272aTXoHqwHS6HPH7XvIdda1jZJW8rphscDpizb2f3WHVPniVVn_mhwzxd5rEtlLhxSksqRHIyKMmMmmhrrFhTTUzrCo9BywA38W82xmN6r8sydZvaunNgQymn8T9PnmFi0A3ol47VW0Ub6Oyvm-jk-F-A15_f-oVbISEeA\/s320\/agde%20phare.jpg"}