{"id":8583,"date":"2015-03-25T17:00:11","date_gmt":"2015-03-25T16:00:11","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=8583"},"modified":"2015-03-25T17:12:07","modified_gmt":"2015-03-25T16:12:07","slug":"kendi-i-kuzhines-djathe-kamember-i-pjekur-ne-brume-sfoliat","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2015\/03\/kendi-i-kuzhines-djathe-kamember-i-pjekur-ne-brume-sfoliat\/","title":{"rendered":"K\u00ebndi i kuzhin\u00ebs: Djath\u00eb kamember i pjekur n\u00eb brum\u00eb sfoliat"},"content":{"rendered":"<p>Djathi kamember (camembert) \u00ebsht\u00eb nj\u00eb djath\u00eb francez tipik, i but\u00eb, me yndyr\u00eb, ka nj\u00eb arom\u00eb karakteristike dhe shkrin kollaj. Ai mund t\u00eb p\u00ebrdoret n\u00eb gatime t\u00eb ndryshme dhe ky \u00ebsht\u00eb nj\u00ebri prej tyre:<\/p>\n<p>P\u00ebrb\u00ebr\u00ebsit:<br \/>\n1 rrot\u00eb e vog\u00ebl djathi kamember ose bri (lloj djathi francez)<br \/>\n2 lug\u00eb marmalat\u00eb kajsie<br \/>\n1 lug\u00eb gjelle bajame<br \/>\n1 lug\u00eb boronica t\u00eb kuqe t\u00eb thata (cranberry)<br \/>\n1 pet\u00eb sfoliat<br \/>\n1 e verdh\u00eb veze me pak uj\u00eb ose qum\u00ebsht, p\u00ebr ta lyer<\/p>\n<p>P\u00ebrgatitja:<br \/>\nP\u00ebrgatitja \u00ebsht\u00eb shum\u00eb e thjesht\u00eb: Hapet peta sfoliat, vihet n\u00eb t\u00eb rrota e djathit kamember dhe p\u00ebrsip\u00ebr i hidhet marmalata e kajsis\u00eb e bajamet, si edhe boronicat e kuqe. Mbyllet peta si zarf, lyhet p\u00ebrsip\u00ebr me t\u00eb verdh\u00ebn e vez\u00ebs dhe vihet t\u00eb piqet n\u00eb 180 grad\u00eb p\u00ebrreth 20-25 minuta, derisa t\u00eb marr\u00eb nj\u00eb ngjyr\u00eb t\u00eb bukur sip\u00ebr.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Djathi kamember (camembert) \u00ebsht\u00eb nj\u00eb djath\u00eb francez tipik, i but\u00eb, me yndyr\u00eb, ka nj\u00eb arom\u00eb karakteristike dhe shkrin kollaj. Ai mund t\u00eb p\u00ebrdoret n\u00eb gatime t\u00eb ndryshme dhe ky \u00ebsht\u00eb nj\u00ebri prej tyre: P\u00ebrb\u00ebr\u00ebsit: 1 rrot\u00eb e vog\u00ebl djathi kamember ose bri (lloj djathi francez) 2 lug\u00eb marmalat\u00eb kajsie 1 lug\u00eb gjelle bajame 1 lug\u00eb [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":8584,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-8583","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\/8583","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=8583"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/8583\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/8584"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=8583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=8583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=8583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}