{"id":7,"date":"2026-09-06T03:21:48","date_gmt":"2026-09-06T03:21:48","guid":{"rendered":"https:\/\/demos.penntos.site\/vermillion-recipe\/2026\/09\/06\/weeknight-shoyu-ramen\/"},"modified":"2026-09-06T10:19:12","modified_gmt":"2026-09-06T10:19:12","slug":"weeknight-shoyu-ramen","status":"publish","type":"post","link":"https:\/\/demos.penntos.site\/vermillion-recipe\/2026\/09\/06\/weeknight-shoyu-ramen\/","title":{"rendered":"Weeknight shoyu ramen"},"content":{"rendered":"<p class=\"wp-block-paragraph\">A thirty-minute broth that tastes like it took all day.<\/p>","protected":false},"excerpt":{"rendered":"<p>A thirty-minute broth that tastes like it took all day.<\/p>\n","protected":false},"author":0,"featured_media":11,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"penntos_ingredients":"1 sheet all-butter puff pastry, chilled\n600 g mixed tomatoes, thickly sliced\n2 tbsp Dijon mustard\n1 handful basil leaves\nFlaky salt and olive oil, to finish","penntos_method":"Heat the oven to 200C fan and line a baking sheet.\nSalt the tomato slices and rest on kitchen paper 15 minutes.\nRoll the pastry, leaving a 4 cm border, and spread mustard inside it.\nShingle the tomatoes over the mustard, then fold and pleat the border.\nBake 35 minutes until golden underneath, not just on top.\nFinish with basil, flaky salt and olive oil. Serve warm.","penntos_notes":"Make ahead: assemble and chill unbaked for up to a day, then bake straight from the fridge with five minutes more.\nLeftovers reheat well in a dry pan. Never the microwave, which ruins the pastry.\nSwap: any firm cheese works if you have no Gruyere.","penntos_prep_time":"PT20M","penntos_cook_time":"PT35M","penntos_yield":"6 servings","footnotes":""},"categories":[2],"tags":[],"class_list":["post-7","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/demos.penntos.site\/vermillion-recipe\/wp-json\/wp\/v2\/posts\/7","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/demos.penntos.site\/vermillion-recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/demos.penntos.site\/vermillion-recipe\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/demos.penntos.site\/vermillion-recipe\/wp-json\/wp\/v2\/comments?post=7"}],"version-history":[{"count":1,"href":"https:\/\/demos.penntos.site\/vermillion-recipe\/wp-json\/wp\/v2\/posts\/7\/revisions"}],"predecessor-version":[{"id":24,"href":"https:\/\/demos.penntos.site\/vermillion-recipe\/wp-json\/wp\/v2\/posts\/7\/revisions\/24"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/demos.penntos.site\/vermillion-recipe\/wp-json\/wp\/v2\/media\/11"}],"wp:attachment":[{"href":"https:\/\/demos.penntos.site\/vermillion-recipe\/wp-json\/wp\/v2\/media?parent=7"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/demos.penntos.site\/vermillion-recipe\/wp-json\/wp\/v2\/categories?post=7"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/demos.penntos.site\/vermillion-recipe\/wp-json\/wp\/v2\/tags?post=7"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}