Mafins prej molle

Nevojiten:


2-lug t'vogla leng limoni
115gr-sheqer
200gr-miell
80gr-miell prej drithrave
4-lug'tvogla pecive
1-lug e madhe ereza(kanele,xhenxhefil,karafil etj.)te perziera
1/2-luge e vogel ose caji kryp
60gr-arra te grimcuara
250-ml tomel
1-vo e rrahur
4-lug te mdhaja vaj


Tepsija duhet per 12 mafinsa(special)

Pregaditja:

Molles ja hek levoren dhe e grin ne kocka te vogla ,dhe ja shton lengun e limonit ,4lug te mdhaja sheqer dhe e len anash per 5 minuta.
E sit miellin ,peciven,erezat ,krypa krejt keto ne nje ene te madhe. E perzien arrat me sheqer dhe i shton ne midis te miellit te perzier.
Ja shton 4lug te mdhaja vaj ,1ve te rrahur
me tomel dhe mollen . Prej ktyre e bejm nje brum homogen .
Ne tepsin e mafinave i ndojm leter silicon dhe ja shtojm me luge brumin (2-3lug )
per mafin.
I pjekim ne 200C per 20-25 miuta.
Me mir te hahen te nxehta ju beft mir.

Embelsire prej lajthie

Korja -1

3 ve
100gr sheqer
1 vaniin sheqer
60 gr miell
60 gr nisheste
Kjo perseritet prap na duhen 2 kore

Korja -2

6 t'bardhat e ves
300 gr sheqer
200 gr lajthija
1 vanilin sheqer
2 luge t'mdhaja miell
1 luge e cajit pecive

Kremi:

6 t verdhat e vese
2 renda qokolade
1 ve
150 gr sheqer pluhur
1 margarin

Pregaditja :

Keksa prej limonit

350 gr miell
350 gr sheqer te bluar
2 limona ( korja e grir +3 luge leng limoni
150 gr margarin
2 lug tvogla peciv
2 ve
Sheqer i bluar permb

Pregaditja
Margarinin dhe miellin e perpunon mir me duar dhe ja shton sheqerin e bluar , peciven,lengun e limonit dhe koren , 2 ve dhe e ben brumin .E len ne frigorifer me ndejt 1 ore tani i ben gogla dhe i rendit ne tepsi . I pjek ne 180C per 10-12 minuta i lyen permbi me sheqer te bluar .Ju befte mir.

Skenderbeg (rrolled veal with cheese in deep oil)

Semolina cake with hazelnut and coconut

Ingredients:

6 eggs
12 tbs sugar
12 tbs milk
12 tbs oil
200 gr coconut
200 gr hazelnuts chopped
250 gr semolina
250 gr flour sifted
1 pk baking powder

Preparation: Beat eggs with sugar well and add the rest ingrediends mix well and put on the tray (34cm) and bake for 20-30 minuts at 200 C .

Syrup:

6 cup of sugar
4 cup of water
Lemon rind and little bit of juice
Vanilla sugar 10 gr

Enjoy

Dried fruit salami

300gr dates

300gr walnuts

300gr figs

200gr raisin

100gr coconut

Little lemon rinds. All this mix in food processor and make sallami roll .enjoy

Soupe au pistou

Preparation time 15 min.
Cooking time 1 hour 40 min.
Ingredients:

200gr dried cannellini beans(soaked overnight covered)
80 ml olive oil
1.5kg veal shanks(trimmed)
500gr leek sliced thinly
2 liters water
500ml chicken stock
2 tablespoon tasted pine nuts
1 clove garlic,quartered
20gr grated finely parmesan cheese
1/2 cup basil leaves fresh
2 medium carrots chopped coarsely
200gr green beans trimmed ,chopped coarsely
Method:

Cover cannellini beans with cold water and leave to soak overnight(covered).
Heat 1 tablespoon of the oil in large saucepan,cook shanks uncovered,until browned all over.Remove from pan.Cook leek in same pan,stirring,about 5 minutes or until softened.Return shanks to pan with water and stock,bring toa boil.Reduce heat ,simmer,covered,1 hour.
Meanwhile,blendor process remaining oil,nuts,garlic and cheese until combined.Add basil process until pistou mixture forms a paste.
Remove shanks from soup.When cool enough to handle,remove meat from bones.Discard bones,chop meat coarsly.Return meat to soup with rinsed and drained cannellini beans, bring to boil.
Reduce heat to simmer uncovered,20 minutes.Add carrot,simmer uncovered 10 minutes.Add green beans and pistou,simmer uncovered 5 minutes.
Divide soup among serving bowls.Serve with slice of warm baguette for dipping in soup .
Serves 8.