{"id":13412,"date":"2016-06-28T10:30:55","date_gmt":"2016-06-28T08:30:55","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=13412"},"modified":"2016-06-27T11:46:42","modified_gmt":"2016-06-27T09:46:42","slug":"tarte-pa-pjekje-me-luleshtrydhe","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2016\/06\/tarte-pa-pjekje-me-luleshtrydhe\/","title":{"rendered":"Tart\u00eb pa pjekje me luleshtrydhe"},"content":{"rendered":"<p>P\u00ebrb\u00ebr\u00ebsit p\u00ebr 6 vet\u00eb:<br \/>\n250 gram\u00eb maskarpone<br \/>\n200 gram\u00eb biskota me gjalp\u00eb<br \/>\n60 gram\u00eb sheqer pluhur<br \/>\n1 pako sheqer me vanilje<br \/>\n50 gram\u00eb gjalp\u00eb i shkrir\u00eb<br \/>\n500 gram\u00eb luleshtrydhe<br \/>\n100 gram\u00eb djath\u00eb Filadelfia<br \/>\n1 limon<\/p>\n<p>P\u00ebrgatitja<br \/>\nGrijini biskotat n\u00eb mikser me gjalpin e shkrir\u00eb. Pastaj shtrojini n\u00eb nj\u00eb form\u00eb keku me an\u00ebt e l\u00ebvizshme, duke ngjitur pak an\u00ebt. V\u00ebreni n\u00eb frigorifer dhe nd\u00ebrkoh\u00eb rrihni maskarponen me djathin Filadelfia, pak l\u00ebkur\u00eb t\u00eb grir\u00eb limoni dhe sheqernat. Lajini, kullojini dhe hiquni bishtat luleshtrydheve. Pastaj ndajini n\u00eb dysh apo kat\u00ebrsh. Vini kremin mbi biskota dhe mbi t\u00eb, luleshtrydhet. V\u00ebreni ndonj\u00eb or\u00eb n\u00eb frigorifer dhe pastaj \u00ebsht\u00eb gati p\u00ebr t\u2019u konsumuar. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>P\u00ebrb\u00ebr\u00ebsit p\u00ebr 6 vet\u00eb: 250 gram\u00eb maskarpone 200 gram\u00eb biskota me gjalp\u00eb 60 gram\u00eb sheqer pluhur 1 pako sheqer me vanilje 50 gram\u00eb gjalp\u00eb i shkrir\u00eb 500 gram\u00eb luleshtrydhe 100 gram\u00eb djath\u00eb Filadelfia 1 limon P\u00ebrgatitja Grijini biskotat n\u00eb mikser me gjalpin e shkrir\u00eb. Pastaj shtrojini n\u00eb nj\u00eb form\u00eb keku me an\u00ebt e l\u00ebvizshme, duke [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":13413,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-13412","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuzhine"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/13412","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/comments?post=13412"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/13412\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/13413"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=13412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=13412"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=13412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}