Pumpkin Spice Latte – Homemade

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Having lived too far away from any Starbucks shops for a while, I am starting to crave for my favourite Starbucks pumpkin spice latte this fall. None of such lattes that I tried elsewhere so far, compares to the original Starbucks Pumpkin Spice Latte; but, luckily I found a great recipe that is even better than the Starbucks recipe (as it contains a real pumpkin instead of a pumpkin spice syrup) so, now, I can make my favourite lattes at home, and I am very happy to share it with you also.

This is my version adapted from this recipe. I usually make a big batch using 10 tablespoons of pumpkin pyre and proportional ammount of pumpkin spice, and it can be refrigerated up to a week.
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Ingredients for 2 drinks:

2 tablespoons fresh pumpkin pyre or canned pumpkin
1/2 teaspoon pumpkin pie spice,
Freshly ground black pepper
2 tablespoons sugar
1 tablespoons pure vanilla extract
400 ml whole milk
1 to 2 shots espresso ( or about 1/2 cup of very strong filter or instant coffee)
100 ml heavy cream, whipped – optional

Instructions
Heat the pumpkin and spices: In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a dash of black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly.
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Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup or a paste (it depends from the quality of the pumpkin).

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Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.
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Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
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Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.
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Latte me Ereza Kungulli (Pumpkin Spice Latte)

Per dy pije nevojiten:

2 luge gjelle pyre kungulli
Gjysem luge te kafes *ereza kungulli (pumpkin spice) plus dhe ca per dekorimin siper lattes
Piper i Zi- i bluar aty per aty- shume pake
2 luge gjelle sheqer
1 luge gjelle ekstrakt i vertete vanile (ose dy qeska sheqer vanille)
400 ml qumesht
1 ose 2 hudhje (shots) espresso (ose 1/2 filgjani instant kafe ose filter kafe e pregaditur shume e forte)
100 ml ajke te embel (whipping cream), shkopinje kanelle- opcionale

*Reqeta per Ereza Kungulli (Pumpkin Spice) nese nuk e gjeni te gatshme:

1 luge gjelle – kanelle
2 luge te volga caji – xhenxhefil i bluar
Gjysem luge te vogel caji – arez muskati e bluar
Gjysem luge e vogel caji -allspice (eshte kombinim i pipernave)
Gjysem luge e vogel caji- karanfil i bluar
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Perpunimi:

Kungulli vendoset ne nje ene dhe nxehet ne temperature mesatare, i shtohet Ereza Kungulli (Pumpkin Spice) dhe pakez biberi i zi i bluar fresket, zihet edhe 2 minuta ose me teper deri sa te konsideroni se i vie era mire. Perzihet vazhdimisht me luge druri.

I shtohet sheqeri, dhe zihet keshtu derisa masa te behet sikurse sirup i trashe ose mase e trashe (varet nga lloji i kungullit qe e keni)

I shtoni qumshtin dhe ekstraktin e vanilles (ose sheqerin e vanilles) dhe e perzieni deri sa qumshti te nxehet.

Perzierjen e nxehte e kaloni ne blender tradicional (ashtu qe siper kapakut te blenderit tradicional e vendosni nje pecet te trash gjate perpunimit qe te mbroheni nga masa e nxehte (ose e perzieni me stick blender), dhe e mbani keshtu deri sa masa te perzihet dhe te trashet paksa.

Kjo mase pastaje hudhet siper espresso-s se pregaditur me pare ose ne mungese te makines expresso te pregaditet kafe filter e forte ose nescafe e forte.

Siper (opcionale) e dekorojme me shkumen e ajkes se bardhe, shkopinje kanelle, dhe e sperkasim me *Erez Kungulli.
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Ju befte mire dhe kenaquni me shijen qe ju ofron kjo pije dimerore.
Besa

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Red Velvet Cake – With a Valentine Twist

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Ever since I tried a piece of a Red Velvet cake, I always wanted to make one but never found time to engage myself in such making. Well, yesterday I had a sweet tooth and since I had all ingredients in my pantry, and since it was the Valentine’s Eve I thought that there is no better time to start making this cake and adding some Valentine twist to it. Hence, this is what I ended up with! Lovely, isn’t it!

I used the recipe found in this link, however the design is purely mine. The recipe was easy to follow and the cake tastes yummy.
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Torta Kadife e Kuqe

Qe prej se e kam provuar Torten e ashtuquajtur Kadife e Kuqe, gjithmone kam pasur deshire qe ta gatuaj nje te tille, por asnjehere nuk gjeja kohe dhe momentin e duhur per t’a bere nje gje te tille. Por, dje me hahej dicka e embel dhe pasi qe i kisha te gjithe perberesit e nevojshmem ne dollap dhe pasi qe ishte nata e Shen Valentinit thash me vetvete se nuk ka kohe me te duhur se tani qe te filloj me punen reth gatimit te kesaj torteje duke ja pershtatur asaj formen qe perkon me kete feste. Si rezultat: ja se me cfare perfundova! E bukur, apo jo!

Reqeten per kete torte e mora ne kete link, ndersa dizajnin e bera vet. Reqeta ishte e lehte per t’a percjelle dhe torta shijon shume mire.

CUTLERY

Yufka – Phyllo Homemade Pasta

1Around this time of year I usually get nostalgic about old fashioned type of food which my mother used to make when I was a child. Yufka is one of them. It is an Albanian traditional type of pasta made of eggs, flour and milk.

Way back in my childhood it was sort of a tradition in almost every household to prepare for the winter by making all sorts of jams, fruit syrups, pickling and, of course, plenty of yufka. I remember my mother cracking up to 100 eggs and inviting her friend or a relative to help her roll out more than a hundred circular sheets of dough, which by the end of a sunny day would turn to a flaky pieces of pasta. I still recall the memory of our sunny yard being covered in tablecloths where my mother used to lay out the freshly rolled out yufkas cut into long thin strips. Sometimes I used to help her during this process, and I always thought that one day I will gain the skills to undertake this task and make yufka all by myself.

Unfortunately, I never had time to master the process and as a result I did not make or taste yufka for years until recently.

Even though quite old, my mother still had the desire and strength to roll the pin so the other day she made a small batch of yufka for me. As soon as they dried out I cooked a batch and, because they turned soooo pretty after drying out, I showcased them in glass vases and jars and displayed them in my kitchen.
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This type of pasta is different from Italian pasta. When cooked they do not turn springy and al dente, instead they turn soft and sort of flabby, but when mixed with butter and plenty of feta cheese crumbs they taste heavenly good.
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Yufka Recipe

Dough:
10 eggs
2 cups milk
1 tablespoon coarse salt
10 cups flour
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Method:
In a mixing bowl, mix together eggs, milk and salt. Add flour and mix it thoroughly with a wooden spoon. Transfer the dough in a flat working surface and knead it with your hands. You’ll know when to stop – it’s when the dough starts to feel smooth and silky instead of rough and floury. Let the dough stand for about an hour or two and then divide it into 12-15 small pieces. Using a long and thin rolling pin start rolling each small piece of dough into a circular shape until you reach a desirable yufka thinness. Place the yufka in a flat surface and let it stand until it dries out a bit and then using a pizza cutter or a knife cut them out in long strips and give them a desired shape. Let them dry completely in sun, and store them in cotton or paper bags.

Enjoy them cooked with butter, fresh cream and sprinkled with plenty of feta cheese crumbs.
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Do you have a specific dish or type of food that recalls your childhood memories? I would love to hear your story.

Thank you for reading.
Besa

Triple Berry Dessert

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Sometimes the best desserts are the simplest. This easy vanilla pudding-triple berry dessert cannot get any simpler and it is supper effortless to make. It is very refreshing and eye appealing dessert so it would make a great addition to the desert table when entertaining.
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I made these a week ago for my dinner party, and they really cheered up my dessert table and everyone liked them.

As you can tell, there is no specific recipe for this dessert; it basically is store bought vanilla pudding cooked according to the direction in the package topped with the mix of (my favorite) berries: strawberry, raspberry, and blackberry, drizzled with red gelatin, and garnished with whipping cream and mint leaves.
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To achieve this look I used:

-Clear plastic cups (dollar store find- a pack of 10 for $1.25);
-Filled the cups with (about an inch in hight) cooked vanilla pudding, and left it to cool down completely;
-Washed, drained and tap dried each berry (very important step so you do not end up with a soggy desert);
-Sliced each strawberry lengthwise and arranged them around the sides of the cup;
-Added raspberries and blackberries in the center;
-Drizzled the berries with red gelatin (prepared according to the direction in the package);
-Garnished them each with whipped cream, a mint leave and a raspberry, and there you have it:
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These cute cups with fruit added a punch of color to my dessert table, and most importantly they were soooo refreshing and everyone loved them.
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Sharing with: SYC

This post was featured on Winthrop Chronicles; Embracing Change
Thanks for stopping by.

Besa

Quick Chicken Stir-Fry

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I love stir fry. They are a quick and easy dinner solution. Simply cook up some rice or some noodles and you will have a family-pleasing meal in minutes.

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My favorite is chicken stir fry, and I make this stir fry using a very simple recipe taught to me by a Chinese lady about 15 years ago. Since then I have tried a few of other stir fry recipes, but have come to a conclusion that this one is the easiest, tastiest and the simplest one.

Ingredients:

2 chicken boneless breasts cut into strips
1/2 cup soya sauce (I use light soya sauce)
1 tablespoon sugar

Mix together chicken strips, soya sauce, sugar and set aside.

2-3 tablespoons olive oil
3-4 cloves of garlic- thinly sliced
5 mushrooms- thinly sliced

3 to 4 broccoli florets- divided
3 -4 celery stalks-chopped diagonally
2 medium carrots- chopped diagonally
1 red bell pepper – chopped into 1 inch squares

In a large pot bring water to a boil. Add 1 teaspoon salt, broccoli florets, chopped celery, carrots and pepper, and cook about 3-5 minutes. Drain and set aside.

Cornstarch mixture:
1 cup water
2 tablespoons soya sauce
1 tablespoon cornstarch
1 teaspoon sugar
CHICKEN STIR FRY
Heat olive oil in a wok or a large skillet. Add garlic and cook until golden brown. Add the chicken mixture and cook for about 5-8 minutes. Add sliced mushrooms and cook about 2 minutes. Add cooked veggies, toss and cook about 30 seconds. Add the cornstarch mixture and toss together until the mixture thickens and all ingredients are evenly coated with the mixture.
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Serve over cooked basmati or jasmine rice, and enjoy.

Thank you for stopping by.

Besa

Coconut & Quick Oats Bars

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When it comes to food recipes, easier is always better. This bar recipe is one of them, except that it is a quick one too.
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This recipe is pretty much just melt, mix and bake.Easy, peasy and they are delicious!!

I made a batch of these bars the other day and my husband and I, sneakingly from each other, have eaten almost all bars.
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I am very happy to share with you the recipe and the pictures that I took the other day while it was nice and sunny outside. These last few days it rained a lot so I am “craving” for some sunny whether, just like I craved for these delicious bars before baking them.

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Ingredients:
2 cups graham crumbs
1 cup coconut
1 cup oats
1/2 cup melted butter/margarine
1 tsp vanilla
1 can sweetened condensed milk

Mix these ingredients altogether and press lightly into a  8×8 inch pan lined with parchment paper. Bake at 350 for 10 minutes (or you may leave them a couple minutes longer).

Icing:
Melt 150 grams dark chocolate and 1/4 cup vegetable oil in microwave.
Stir until mixed well and pour over the top of the bars while they are still hot.
These are easier to cut if you put them in the freezer for about 15-20 minutes.
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Try this recipe out, and let me know how your bars turned out. Would love to hear from you.
Thanks to the following blogsites for featuring this post: Carrie This Home; The Cottage Market

Thanks for stopping by.

Besa

Thin Crust Homemade Pizza

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Friday’s are usually pizza nights for us, and this is slowly becoming a tradition at our home. Now that my husband and I have more time to devote to cooking, we are not any longer ordering pizzas. We are making our own delicious, thin crusted, fully loaded pizzas in our little kitchen, and we are loving them.

In fact, my husband is now in charge of making them. I only take part in throwing the dough ingredients in the mixer, and then wait for few hours to be served with delicious slices of custom made pizza. It doesn’t get any better than that, don’t you think?

I used to make pizzas, but my husband thought that he could make them better and after the first pizza he made, I was convinced that he is definitely doing a better job than me, and I am sooo happy for that.
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So here is the recipe and the photos of the pizza that we had last Friday.

Dough (makes two 16 inch pizzas):
1 teaspoon active dry yeast
1/4 cup lukewarm milk
1 teaspoon sugar


1 1/4 cup lukewarm water

1 teaspoon salt

5 cups flour
1 tablespoon olive oil
 

Sauce:
1 cup pasta sauce
2 tablespoons tomato paste
1 tablespoon olive oil
1tablespoon soya sauce
1teaspoon sugar
1teaspoon salt
1teaspoon oregano

Toppings:

Shredded Mozzarella Cheese, pepperoni (or canned tuna) , mushrooms, peppers, chopped tomato, onion, spinach,olives.

Directions
Sprinkle yeast and sugar over warm milk in a large bowl. Let stand for 5 minutes. Stir in salt, water, olive oil and then stir in the flour about 1 cup at a time. When the dough is together enough remove from the bowl, knead on a floured surface until smooth, about 5-10minutes. Divide into two pieces, and form each one into a tight ball.
Coat the dough balls with olive oil,cover them with pastic foil and let stand for about 2 hours.
Preheat the oven to 500 degrees F.
Using one ball of dough at a time, lightly dust the dough with flour, place it in a pan and stretch gradually throughout the 16 inch pan.
Using a large spoon, in circular motions, spread the sauce over the crust.
Layer the crust with toppings of your choice and cover with shredded mozzarella cheese. Sprinkle with dried oregano.
PIZZA
Bake for 17 minutes in 425 degrees F or until the crust begins to brown.
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Cut into wedges, serve and enjoy.
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Thank you for stopping by.

Besa

Tuna Sauce Fettuccine

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Aren’t pastas everyone’s favorites? They are mine, for sure. I make them using various sauce recipes, but mostly I just create my own sauces using whatever I have at hand.

Last evening I made these delicious fettuccine with tuna sauce. This sauce recipe is one of those which I created playing with ingredients that I had at hand.
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Mostly, I use fresh tomatoes for making pasta sauces, but not always I have plenty of tomatoes to make the sauce, and that is when the jar store bought sauces come into play. Even though I sometimes use jar sauces, I always start making the sauce with at least one chopped tomato, and a few cloves of garlic and then I add other ingredients of choice. Using at least one fresh tomato and fresh garlic cloves makes the sauce taste like homemade from scratch.

So here is the sauce recipe.

Ingredients:

3 tablespoons olive oil
2-3 cloves of garlic- minced
1 medium onion- diced
1 large tomato- diced
2 cups store bought pasta sauce from jar
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon sugar
dash of freshly ground black pepper
handful of baby spinach
2 cans of tuna chunks in water (drained)

Tono Linguini Collage

Preparation:

In a large pan heat the oil over a medium heat and add garlic. Cook garlic until golden brown and add onion. Cook for about 5 minutes and add diced tomato. Cook tomato, garlic and onion for 2-3 more minutes; add jar pasta sauce and tomato paste and cook until bubbles start to appear. Add salt, sugar and pepper followed by tuna. Cook five more minutes, add spinach and continue cooking for about 1-2 minutes.
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Cook pasta according to the package instructions, and serve the prepared sauce over cooked pasta.
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Enjoy.

Thank you for stopping by.

Besa

Açma – Turkish Bagel

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Winter and cold weather keeps me wanting to escape anywhere where is warmer and sunnier. However, chances to escape to warmer climates for me at this time are slim, so the only thing left is evoking the sunny summer days.

When, evoking summer time my thoughts go to Turkey and our summer vacations spent there almost every year. Vacations for me there mean sun, sea and terrific food; bread, baking goods and various types of cheese (there are about 500 types of feta cheese) being at the top in the list, so yesterday I had a craving for a turkish Açma (pronounced “Achmah”) which is similar to a bagel but differs in texture and the way how it is prepared.
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While bagels are bathed in boiling water before being baked, the Açmas are softer in texture and no such bathing is involved in the making process.

Acma is the second most popular pastry in Turkey, after Simit being the first; and these two pastries can be found fresh anytime of day at each bakery, markets and at the streets where street vendors with their small little carts cary always freshly baked, warm Açmas and Simits.
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Paired with black tea and goat cheese Acmas make one of a kind breakfast or lunch. I made them yesterday, so I will share the recipe and my version of preparation:
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Ingredients:
2 eggs – yolks and whites separated
5 tablespoons sugar
1 teaspoon salt
1 cup (250 gr) butter or margarine – melted
2 cups of warm water
5 cups all purpose flour
2 teaspoons dry yeast or a small 1 inch cube of fresh yeast
200 gr fetta cheese – optional
1 tablespoon balkan style yogurt
black sesame seeds (Nigella seeds) – optional
ACMA PREP

In a mixing bowl combine egg whites, sugar, salt and stir thoroughly so the sugar is coated with egg whites. Add melted butter or margarine and continue stirring. Add warm water and proceed with adding the flour and instant yeast.

Note: If using fresh yeast, dissolve it first in a lukewarm water and then mix it together with the liquid ingredients.

Cover the dough with a kitchen towel and let it sit for an hour at a warm spot.

Preparation:
Sprinkle generously the working surface with flour and transfer the dough from the bowl. Fold in the dough gently to form a big ball.

Flatten the dough ball with a rolling pin to form a rectangle about 20X15 inch (50×38 cm) in size.
Sprinkle the flattened dough with feta cheese crumbs.

Place the half of the rectangle on the top of the other half to make a sandwich like shape, and proceed with cutting one inch (2.5 cm) thick vertical stripes using a pizza cutter.
Swirl each stripe and close their ends forming a circle. Place them in a baking sheet lined with parchment paper.

Beat the egg yolks and yogurt together and brush the tops generously. Sprinkle them with black sesame seeds (optional), and bake them in the preheated oven in 400 F (220 C) for about 25 minutes or until the tops get golden brown.

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Enjoy them with black tea and cheese.

Afiyet Olsun ( “Enjoy” – in Turkish)

Thank you for stopping by.
Besa

Katarina Cake

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I am not the only one who loves rich cakes, as I am sure that many of you out there share such a guilty pleasure. When I say rich cake I mean calorie bombs with plenty of sugar, eggs, butter, nuts and what not; a thin slice of which will make you instantly feel happier and “heavier”. Well, the cake recipe I am about to share is one of those calorie bombs, and it happens to be one of my favorites.
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Beside its richness, the aroma and the taste of this cake for me always evoke nice childhood memories and reminds me of the cosiness of our parents small kitchen/living room where my mother used to make this and other super rich cakes for us.
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I like easy and quick cake recipes, but this cake is not one of those; however, despite being time consuming to make, I always take time to make this cake for every important occasion in my life.
What makes this cake so tasty, is the filling . The filling of this cake resembles to the filling of the Napoleons, which is another favorite of mine.
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I made this cake few weeks ago in celebration of our wedding anniversary, and the cake turned delicious as always, so I am happy to share these photos and the family cake recipe with you.
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So here it is;

Sponge I
7 eggs at room temperature
7 tablespoons sugar


7 tablespoons all purpose flour
1 teaspoon baking powder


10 tablespoons walnuts – grated
50 gr. dark chocolate- grated
zest of one lemon


Sponge II
5 egg whites
7 tablespoons icing sugar
3 tablespoons all purpose flour
100 gr. golden raisins
100 gr. chopped walnuts
zest and juice of an orange

The Filling
5 egg yolks
15 tablespoons granulated sugar
3 tablespoons corn starch
1/2 l. milk
250 gr. non salted butter
250 gr. icing sugar
1 tablespoon vanilla extract (or vanilla sugar)

To Make Sponge I
Preheat oven to 350 degrees F. Line a round cake pan with parchment paper.
Separate egg whites from yolks.
In e separate bowl beat egg yolks and sugar on high speed until smooth and fluffy. Add slowly and gradually flour, baking powder, and grated chocolate to the egg yolk mixture.
Beat egg whites on high speed until soft peaks form.
Fold the egg white mixture into the batter very gently until just combined. Add gently the grated walnuts and the lemon zest and pour the mixture into prepared pan. Spread to even out the surface.
Bake for 35 minutes or until a toothpick comes out clean. Turn sponge upside down onto cooling rack lined with a dish towel, remove the parchment paper and allow cooling. Cut in the middle, horizontally, to create two layers.

To Make Sponge II
Beat 5 egg whites on high speed for about a minute, start adding gradually icing sugar and continue beating. After the soft peak form, start adding flour and continue beating in low speed until everything is incorporated. Using spatula, fold in raisins, chopped walnuts, orange juice and zest.
Bake in a round baking pan lined with parchment paper in a 350 F preheated oven, for about 35 min, or until a toothpick comes out clean. Turn the baked sponge upside down onto cooling rack lined with a dish towel, remove the parchment paper and allow to cool.

To Make the Filling
Bring the milk to a boil in a medium sized pot.
Beat 5 egg yolks with granulated sugar and add in the corn starch. Pour the mixture to the boiling milk, stirring vigorously to avoid clumping. Reduce the heat to medium or low and continue to cook for about 5-10 minutes stirring continuously. Allow the mixture to cool at room temperature and stirr it occasionally.

In e separate bowl, using electric mixer, whip the butter and icing sugar until light and fluffy. Add and stir the cooked mixture (cooled at a room temperature) into the butter, one spoon at a time, and continue whipping until smooth and fluffy. Add vanilla. Put the filling mixture into the fridge to stiffen.

Layer each sponge with the chilled mixture and also coat the outside of the cake with a thin layer of this mixture. Sprinkle the top of the cake with grated walnuts.
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Enjoy.

Thank you for visiting.

PERBERSIT

Peta e pare:

7 veze ne temperature dhome
7 luge gjelle sheqer
7 luge gjelle miell
1 luge caji pluhur pjekurinash
10 luge gjelle arra te bluara imet
50 gr cokollat e zeze- e grier me errende
Korja e nje limoni- e greier imet me errende


Peta e dyte:

5 te bardhe te vese
7 luge gjelle sheqer pluhur
3 luge gjelle miell
100 gr rush te thate
100 gr arra te coptuara
korja dhe lengu i nje portokalli

Krema:
5 te kuq te vese
15 luge gjelle sheqer
3 luge gjelle nisheste
1/2 l qumesht
250 gr gjalpe pa krip
250 gr sheqer pluhur
1 luge gjelle ekstrakt vanille ( ose dy qeska sheqer vanile)

Pregaditja e petes se pare:

Nxehet fura ne 180 grade C. Shtrohet forma rumbullake per torte me leter per pjekje.
Ndahen te kuqet nga te bardhet e vezeve.
Ne njeren ene tunden te kuqet e vese dhe sheqeri deri sa te behet shkume e forte, dhe pastaje fillohet ti shtohen gradualisht mielli, pluhuri i pjekurinave, dhe cokollata.
Ne anen tjeter tunden te bardhet e vese deri sa te behet shkume e forte. Kjo shkume e bardhe vendoset ne enen me perzierjen e te kuqve te vese dhe me levizje te lehta me luge ne forme shpatulle mbeshtillet reth mases me te kuq te vese. Pas perzierjes, shtonen arrat e bluara dhe korja e limonit dhe zbrazet ne formen per pjekje..Piqet 30 minuta ose deri sa remojsa me te cilen e kontrolloni del e paster.
Pas pjekjes i hiqet letra, lihet te ftohet dhe pritet horizontalisht ne mes, qe ti krijojme dy peta.

Pregaditja e petes se dyte

Tunden 5 te bardhet e vese ne shpejtesin me te madhe te mikserit dhe pas nje minuti tundjeje fillohet t’i shtohet sheqeri pluhur. Pasi te krijohet shkuma e forte, filloni ti shtoni miellin gradualishte luge per luge duke e rahur vazdimisht por ne shpejtesin me te vogel te mikserit, deri sa mielli te perzihet. Me shpatull druri dhe me levizje te lehta, i mbeshtjellni ne kete mase rrushin e thate, arrat e coptuara, lengun dhe koren e portokallit.
Piqet ne fure te nxehur paraprakisht ne temperature 180 grade C, ne tepsi te shtruar me leter per pjekje. Kontrollohet me remojse se a eshte pjekur, dhe nese remojsa del e paster atehere nxiret nga furra, vendoset mbrapsht ne telin per ftohje i cili eshte i shtruar me lecke kuzhine. I hiqet letra dhe lihet te ftohet.

Pregaditja e kremes

Vlohet qumeshti ne nje tenxhere me madhesi mesatare.
Ne nderkohe sa qumeshti eshte duke u nxehur tunden 5 te kuq te vese dhe sheqeri te ciles mase pastaje i shtojme nishesten.

Kjo mase hudhet ne qumeshtin e vluar ( hiqeni qumenshtin nga stufa ne momentin kur ja hudhni kete mase), uleni temperaturen ne nxehtesi mesatare ose te ulet, dhe vazhdoni t’a zieni kete mase per 5-10 min. duke e perzier vazhdimisht. E leni masen te ftofet ne temperature dhome duke e perzier kohe pas kohe.

Ne nje ene tjeter, me mikser elektrik, tundet gjalpa dhe sheqeri pluhur deri sa te behet nje mase e bute dhe e shkreht. Gjalpes se tundur tani fillojme ti shtojme masen e zier te cilen e kemi ftohur ne temperature te dhomes. Eshte me rendesi qe masa e zier te jet e ftohur plotesisht dhe te jet ne temperature te dhomes, se perndryshe do te perfundojme me fluska te cilat e demtojne konsistencen e kremes, e me kete edhe shijen e tije. Kjo mase i shtohet gjalpes se tundur luge per luge dhe pase seciles luge te shtuar pason tundja me mikser deri sa te fitohme nje mase te te shkreht kremoze (fluffy).
Ne fund i shtohet vanilla dhe krema futet ne frigorifer te fortesohet.

Pas ftohjes dhe fortesimit ne frigorifer, petat e tortes (revanite) siper lyhen secila me kete krem si dhe pjesa e jashtme e tortes lyhet gjithashtu me nje shtrese te holle te kesaj kreme, dhe ne sperkatet me arra te bluara.

Ju befte mire!

Besa