{"id":4422,"date":"2014-10-18T11:00:26","date_gmt":"2014-10-18T09:00:26","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=4422"},"modified":"2014-10-17T21:35:01","modified_gmt":"2014-10-17T19:35:01","slug":"puding-me-kakao","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2014\/10\/puding-me-kakao\/","title":{"rendered":"Puding me kakao"},"content":{"rendered":"<p>P\u00ebrb\u00ebr\u00ebsit:<\/p>\n<p>50 gr gjalp\u00eb,<br \/>\n50 gr miell,<br \/>\n100 gr sheqer,<br \/>\n0.8 l qum\u00ebsht,<br \/>\n100 gr kakao,<br \/>\n150 gr biskota,<br \/>\n4 vez\u00eb,<br \/>\n300 gr sheqer p\u00ebr karamelizim.<\/p>\n<p>P\u00ebrgatitja:<br \/>\nN\u00eb nj\u00eb tenxhere me bisht, hedhim sheqerin me pak uj\u00eb dhe e ziejm\u00eb derisa t\u00eb karamelizohet. E shtrojm\u00eb n\u00ebp\u00ebr forma. N\u00eb nj\u00eb tenxhere tjet\u00ebr hedhim gjalpin, miellin, t\u00eb cilin e skuqim pak dhe i shtojm\u00eb qumeshtin, duke e gatuar n\u00eb form\u00eb beshamele.<br \/>\nE heqim nga zjarri dhe i shtojm\u00eb kakaon, sheqerin dhe biskotat e th\u00ebrrmuara. E p\u00ebrziejm\u00eb duke i shtuar edhe vez\u00ebt dhe e ndajm\u00eb n\u00ebp\u00ebr forma.<br \/>\nE fusim n\u00eb furr\u00eb p\u00ebr 30 minuta, n\u00eb 180 grad\u00eb. Pasi ftohet, b\u00ebjm\u00eb pak salc\u00eb me portokalle dhe sheg\u00eb t\u00eb shtrydhura. I shtojm\u00eb pak sheqer dhe mund ta trashim sipas d\u00ebshir\u00ebs, me niseshte. E vendosim n\u00eb pjat\u00eb, duke e dekoruar sipas fantazis\u00eb.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>P\u00ebrb\u00ebr\u00ebsit: 50 gr gjalp\u00eb, 50 gr miell, 100 gr sheqer, 0.8 l qum\u00ebsht, 100 gr kakao, 150 gr biskota, 4 vez\u00eb, 300 gr sheqer p\u00ebr karamelizim. P\u00ebrgatitja: N\u00eb nj\u00eb tenxhere me bisht, hedhim sheqerin me pak uj\u00eb dhe e ziejm\u00eb derisa t\u00eb karamelizohet. E shtrojm\u00eb n\u00ebp\u00ebr forma. N\u00eb nj\u00eb tenxhere tjet\u00ebr hedhim gjalpin, miellin, t\u00eb [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-4422","post","type-post","status-publish","format-standard","hentry","category-kuzhine"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/4422","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=4422"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/4422\/revisions"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=4422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=4422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=4422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}