Beet Soup with Cilantro Pesto

Now that the weather is finally starting to turn to fall (although I am still sleeping with my windows wide open), I've been making a lot of soup. My Facebook friends have probably noticed that I've been making a lot of orange soup, which is due to my copious use of yellow lentils, carrots, and pumpkin. Tonight, however, I made a beet soup that turned out absolutely smashingly. I don't really have an exact recipe for it per se, but here's what I did:

3 beets, boiled and deskinned
1 carrot, boiled
1 potato, boiled
1 onion, carmelized

I threw the above cooked veggies into a food processor, blended the heck out of them (with some water to help the process along), and poured the whole thing into a sauce pan. I added water to make it more soup-like and less baby food-like and started heating the soup gently. After the concoction was bubbling, I turned off the heat and blended in a teaspoon of miso paste that had been dissolved in a quarter cup of hot water. I then put this whole thing into a bowl and added in a generous dollop of cilantro pesto (to make this, put a generous bunch of clean, fresh cilantro into a food processor, add in a handful of sliced almonds, a 1/4 head of garlic, a bit of olive oil and process). I pulled a chunk of brown bread out of the fridge and voila, dinner!

The result? D-e-l-i-c-i-o-u-s (and then some!).

Mash Does Fındık Ezmesi

Last night, the lovely Russian lady who lives beneath me gave me a bagful of hazelnuts that came from her husband's family's property somewhere up in Svaneti. I wasn't quite sure what to do with them, but, luckily, a few Facebook friends came to the rescue with the idea of making a hazelnut butter or something Nutella-like. I spent the better part of the afternoon tracking down a nutcracker (after asking one of my teachers to write down the translation of 'nutcracker' into Georgian so I could run around and show it to various shop owners) and also shopping for a food processor. The hazelnut butter, which is super similar to fındık ezmesi, a hazelnut spread I often buy when I'm in Turkey (hazelnuts + sugar + vanilla = yum), was pretty straightforward to make.

For my version, I shelled about 2C worth of hazelnuts, food processored the heck out of them (the nuts were raw and I didn't take the paper off), added a bit of olive oil to make the concoction a bit stickier (I used olive oil because that's what I had on hand), and added a bit of sugar. In hindsight, I should have added cardamom, too, but that's something I'll try next time. What I ended up with isn't quite spreadable enough to put on bread, but it will be really great on oatmeal.

My first attempt at a nut butter. Aside from shelling the little suckers (and the time spent tracking down the nutcracker), the process was simple. I'll be doing this again.

The great gift of nuts.

I wish I'd had someone else around to help me do this.

My brand spankin' new food processor.

The final product.

Almond Cardamom Rolls = Success!

ready to go in the oven

proof of aggressive baking

The rolls turned out quite well. My oven seems to bake a bit aggressively (I definitely need to pay attention to browning on the top and on the bottom), but nothing that can't be worked with.  I think that if I did these in the future, I would add orange zest to the filling. Alternatively, I could also do an orange-flavored frosting of sorts, but I don't particularly like rolls that are too sweet or overly sticky. All-in-all, for a first try, two thumbs up!

Recipe is here.

Baking K

Thanks to a lovely care package last week from my mom, my kitchen is now nicely equipped for baking. Good thing, too, because this afternoon I knew I'd have a hankering for cinnamon rolls in the morning.  They're in the oven now (because I figured it wasn't necessary to wait until morning to eat one) and the smell is divine. I adapted a recipe I found online to make it more friendly for my Georgian kitchen, but I can't remember the website. Here's what I came up with:

Mash's Cardamom Almond Rolls

Ingredients

3/4 C milk
1/4 C butter (I completely guestimated on this and visualized the volume of 1/2 a stick of butter)
3 1/4 C flour (the stuff I bought was white and powdery fine)
2 T yeast
1/4 C sugar
1/2 t salt (I used a large pinch)
1/4 C water
1 egg
1/2 C sugar
1/2 ground almonds
1/2 C butter softened (another exercise in imagining the size of a stick of butter)
cardamom
pumpkin pie spice (because I just happened to throw that in my suitcase at the last minute)

Directions

1.  Heat the milk in a saucepan (or, in my case, a small frying pan) until it's steaming and hot. Remove from heat and plop in the 1/4 C butter and stir until butter is melted.
2.  In a large bowl, combine 2 1/4 C flour, yeast, sugar, and salt. Add water, egg, and milk/butter. Mix well. Add the remaining flour 1/4 C at a time, mixing well after each addition. When the dough pulls together, turn it onto a floured surface and knead the entire length of "Winds of Change" (I was listening to the radio) or until smooth.
3.  Cover the dough and let it rest for 15 minutes.
4.  Mix together the 1/2 C butter, the ground almonds, a semi-generous shake of cardamom (it depends on how fresh your cardamom is....this stuff can be overpowering), and a few generous shakes of pumpkin pie spice.
5.  Roll out the dough. I rolled it until it was the length of my forearm and about 2/3 as tall.
6.  Spread the butter/sugar/almond/spice mixture onto the dough and roll it up along the long side. Cut into 10 pieces and put in a pan (I used an 8X8).
7. Bake at 375F/190C for 20 minutes.

I'll let you know how they turn out (and try to take a photo or two before I eat them all)! I'm thinking I should have added orange zest to the buttery spice mixture, but I don't have any oranges at the moment.

Christmas Beeramisu

Mash's Christmas Beeramisu. Yum.

For Christmas dinner, I was tasked with making tiramisu. Although I'd never made tiramisu before, I'm not one to cook-by-the-book and I opted to do something a little different. I perused a few recipes online (check this entry for my list of inspirations) and cobbled together a recipe for my own version of a Christmas Beeramisu.


The Ingredients


1 C chocolate stout (I used Nøgne Ø's Sweet Horizon)
2 airliners of Amaretto (you know, those small bottles they give you on airplanes)
1/4 C honey
1 C heavy whipping cream
16 oz mascarpone cheese
1/4 C sugar
1 package of vanilla Stella D'Oro Margherite Cookies
about 24 gingersnaps


Directions


Combine the chocolate stout, Amaretto, and honey in a small pan and boil for about 10 minutes (or until the mixture is reduced by half). Pour liquid into a bowl to cool.


Beat the heavy whipping cream into stiff peaks. In a separate bowl, mix together the cheese and the sugar. Fold the whipped cream into the cheese.


In a large baking dish (I think I used a 9x13"), line the bottom with Margherite cookies that have been soaked in the cooled beer/liquor mix. Cover the cookies with approximately half the cheese/whipped cream mixture. Place a layer of gingersnaps that have been soaked in the beer/liquor mix on top, and spread the rest of the cheese/whipped cream mixture on top of that.


Put in the fridge overnight. Before serving, dust with cocoa powder.


Notes


I really wish I could have found the chocolate Margherite cookies. I think those would have been great to use.


When it came time to make the second cookie layer, I ran out of cookies and had to run to the store for more. The store didn't have any Margherites (or lady fingers of any kind), so I went with gingersnaps, which turned out really well.


Next time, instead of using the Amaretto and a $12.50 bottle of beer, I think I'll try the Deschutes Brewery "The Abyss" instead. The Trader Joe's Vintage Ale would also probably be a really good choice for this.


The dessert was a total crowd pleaser.

Mash Apple Pie

I woke up with a hankering for pie, apple pie. So after a bike ride out Red Rock Road late this morning and a stop at Home Depot to buy bulbs, I came home and got to work. I perused a few recipes for inspiration, and here's what I came up with:

Crust
by Pillsbury

Filling
3 pounds of Granny Smith apples
flour
cinnamon
cardamom
large orange
brown sugar

Topping
1/4 C butter
4 oz marzipan
2/3 C flour
salt


The Steps
Follow the directions on the box for the pie crust (in my case, let come to room temp then unroll into the pie plate). Peel, core, and slice apples into 1/4-ish inch slices. Put into a large bowl. Mix the sliced apples together with a few pinches of flour (2-3 T-ish), the zest of a whole orange, the juice of 1/2 that orange, generous sprinkles of cinnamon & cardamom, and a handful of brown sugar. Put the filling in the crust.

For the topping (which is from the Epicurious recipe I base my blueberry pie on), cut the butter & marzipan into chunks and throw it into a food processor with the flour and a pinch of salt. Process & let chill in the fridge. When ready, spread the crumble over the apples already in the pie pan.

Heat the oven to 350 F and bake the whole shebang for about 50 minutes or until the apples are cooked.

This photo is of the pie right before I put it in the oven. It's been in about 15 minutes, and I'm looking forward to tasting how this puppy turns out.

She's Baking, Yes, Indeed...

Here's the latest recipe I've been using to make something bran-y/cake-y/bread-y/and this time chocolate-y:

Kirsten's New & Improved Sweet Potato Quick Bran Bread

Ingredients & Directions

Step 1

1 baked and mashed sweet potato

120 g tofu

1/2 C yogurt

1/2 C milk

Mash the tofu and yogurt together. Slowly stir in the milk. Incorporate the sweet potato (I add a little bit the mixture to the sweet potato to loosen it up and make it easier to mix in).

Step 2

2 egg whites

1/3 C sugar

1 t vanilla

In a separate bowl, mix these ingredients together. Once blended, add this to the tofu/sweet potato wet mix, stir until uniform, and set aside.

Step 3

1 C flour

1/4 t baking soda

1 t baking powder

1/3 C cocoa (I use the Ghirardeli in the orange tin)

spices (this time I used about 1/4 t cardamom, but cinnamon, cloves, etc are good options)

a little shake of salt

1 C bran

In another bowl, mix together flour, baking soda, baking powder, cocoa, spices and salt. Then stir in the bran. Once everything is mixed together, add the wet ingredients to the dry ingredients and stir until the dry ingredients have just been incorporated. If you want to add nuts or chocolate chips or other chunky goodies, now is the time to do so.

Step 4

Bake at about 350 F for 25-30 minutes or until a knife inserted in the center comes out clean. I've stopped paying attention to cooking temps and times now that I've discovered the automatic "steam cake" function on my oven. I'm not exactly sure what it does, but I've used the setting for both brownies and quick breads and stuff keeps coming out cooked and moist.

I like this recipe because it gives me a slightly sweet treat that is full of good stuff like tofu (protein), bran, sweet potato, and (of course) chocolate. I'd like to work up to doing a chocolate pastry crust pie with a sweet potato filling (then I wouldn't lust after those PohPoh nuggets of goodness that I can't get in Hiroshima). I swear I've tweaked this recipe a bazillion times, but I've finally found the right combo for a bran bread that works for me in Japan.

Sweet Potato Gnocchi

My first attempt at gnocchi. I did a test batch and the results are promising!

My recipe was simple: 1 boiled sweet potato grated and mashed as good as I could mash it with a fork; about 1/2 of a beaten egg; and 2 handfuls of flour. After mashing the sweet potato, I mixed in the egg and flour (about a handful at a time) until the dough was still tacky but not sticky. Then I rolled out handfuls of the dough into long fingers and cut them into 1/2 inch pieces and pressed each piece into the tines of a fork. Then I boiled up some water and put in a few pieces and cooked them until they floated. So far, so good. I've cut up the whole batch and some went in the fridge for later (I'll cook 'em when I cook up the salmon I'm going to eat for dinner) and some went in the freezer.

I'm already thinking about what I'll do differently the next time I make sweet potato gnocchi, and maybe I'd add some rubbed sage to the mashed potatoes. I'd also be tempted to take these in a sweet direction...maybe adding cinnamon and sugar and tossing them in butter after they've been cooked. (I think tonight I'll toss them in a little bit of olive oil and wasabi.)

I used 101 Cookbooks to inform my gnocchi-making self. :)

Sweet Potato Muffins

Before embarking on this recipe, be forewarned that because there's not much butter in the recipe, the end result will be dense like low-fat muffins tend to be. Next time I do these, I'll see if I can track down some bran to sub in for some of the flour (although it may be difficult to find in Hiroshima) and I'll likely reduce the amount of sugar.

K's Sweet Potato Muffins

1 1/2 C flour
1/2 t salt
2 t baking powder
generous shakes of cinnamon
1/2 C brown sugar
1 1/2 C cooked and mashed sweet potato
60 g tofu (about a handful)
2 egg whites
2 T melted butter
1 C of milk

Mix dry ingredients. In a seperate bowl mash together the potatoes and tofu. In another bowl whisk the eggs, butter, and milk. Add liquid and mashed potatoes and tofu together and blend well (I left lumps, but this could be done in a blender). Add wet ingredients to dry ingredients and mix until just blended. Spoon batter into muffin tins (greased or lined with muffin cups) and bake at 210 C for about 20 minutes. In a regular oven, this temp could be lower, probably around 350-375 F. Check doneness with a toothpick.

The end result is a dense stick-to-your-ribs-muffin, which suits me just fine as a pre- or post-cycling snack. If you don't want to add tofu, don't. The recipe should be fine without it.

If you do use this recipe in some shape or form, please share the results with me!

In the Oven Now...

It's Saturday morning, a perfect excuse for muffin makin'. Only I'm using a muffin recipe to make a quick bread. And I don't have quite all the ingredients. I took this recipe from Epicurious.com and turned it into this:

Preheat oven to 350F.

Mix together in a bowl:
1 C bran
2/3 C white flour
2/3 C wheat flour
1 1/4 t baking soda
1/8 t salt
generous sprinkle of cinnamon
pinch of cardamom

In the standup mixer, whip together until frothy:
1 1/4 C cottage cheese
1/3 C honey
1 overripe peach (I cut it in half and scooped it into the bowl)
2 egg whites
1 t vanilla

Mix the wet ingredients into the dry ingredients (being careful not to overmix). Spray a bread pan with oil, and pour the mixture into the pan. Pop in the oven. I have the timer set for 30 minutes, which may or may not be enough time. Hopefully, it'll turn out!

My Pie

An absolutely lovely looking blackberry pie is cooling off on the kitchen window sill. Man...that looks good.

The filling was relatively easy to make. I rinsed my 3 pints of blackberries, put them in a pot, mixed in 1/2 C brown sugar and 1/4 cup cornstarch, and cooked the mixture on low/medium heat for about 15 minutes until it was bubbly and thickened.

The crust was similarly easy. I took 1/2 C oats and mashed them up with my hands. I added 1 1/3 C graham cracker crumbs, a sprinkle of salt, 2 T brown sugar, 1t vanilla, and 5 T melted (unsalted) butter. I mixed all that together and pressed it into a pie pan and baked it at 350 F for 6 minutes.

After the filling and crust cooled, I put the filling in the crust and baked it at 350 F for about 40-45 minutes. Once the pie cools off, I will slice myself a big fat piece of it to taste test.

I hope it tastes as good as it looks!

Blackberries Make My Life Complete

This morning I went to the farmer's market on California Avenue for the first time in years. Much to my happiness, there were blackberries (3 pints for $8). I've decided to make a pie with them. Mmm-mmm...I love pie. I'm trying out a new graham cracker crust recipe. This one has oats. I've found that the back-of-the-box graham cracker crumb recipes don't hold up well when paired with juicy pie fillings. Hopefully the addition of some oats will deter the sogginess.

News for Thursday

Happy Thursday! At 7:00 in the morning, Prizren is rainy and dreary. However, there are a few interesting news tidbits today:

Paving the way: A Kosovo hero's path from rebel to road builder

New battle around the domain name Kosovo.com

Wahhabism in the Balkans

Plus a random blog entry & recipe from a guy in Massachussetts:

Famous Prizren bread of Kosovo

Successful K!

This batch of black bean brownies turned out faaaar better than the previous. Because there's no flour added, the brownies were dense and fudgy (and without a hint of bean taste!). On my next go with them, I might decrease the number of eggs to 2 and add 1/3 C flour and a teaspoon or so of baking powder. However, the recipe is good as used.

K's Crazy Black Bean Brownie Loaf: Part II

At the end of August, I tried my hand at black bean brownies and I wasn't super happy with the results. Not one to be deterred, I modified another recipe I found online to better suit my tastes:

K's 2nd Go at Black Bean Brownies

In a blender I blended until smooth:

1 can of rinsed and drained low-sodium black beans
3 eggs
2 T olive oil (the only oil in the pantry at the moment)
1/2 C Ghirardelli Sweet Ground Chocolate
a dash of salt
1 t vanilla
1/4 C brown sugar (actually, I just grabbed a small handful of the stuff)
1 t finely ground coffee
2 oz melted chocolate (I used 1/2 of a bar of Ghirardelli 60% Cacao Bittersweet Baking Bar)

After the big blend, I poured it into a greased loaf pan. As of now, I'm waiting for a batch of oatmeal chocolate chip cookies to finish and then I'll pop it into a 350F oven for 30-ish minutes.

I'll let you know how it turns out.

The Lean Mean Cooking Machine Continues

The weekend has come and gone and with it some kitchen successes worthy of sharing (I think, anyways).

Success Number 1: Brownies with Mascarpone Frosting

I swear by the brownie recipe on the back of the Ghirardelli cocoa container. It's quick, it's simple, and needs few modifications. I usually up the amount of vanilla and throw in whatever spices I feel like adding. I did all that on Saturday, but instead of baking them in whatever-sized pan I have, I baked them in muffin tins. (Note: these brownies don't have much rise to them, so what you end up with is rather dense, flat, cupcakes....but so, so, so delicious.) After bringing them out of the oven, I realized that I really needed to top them with something, something good. I had a mostly full container of mascarpone cheese left over (about 170 grams worth) from a previous experiment and I thought to myself...mmm-mmmm....what about a cream cheese frosting made with mascarpone instead?

As the brownies cooled, I let the cheese come up to room temperature, I hand creamed the crap out of it, added a healthy dose of powdered sugar and several pinches of cloves. I smeared generous scoops over the brownies. Over the top indulgent. (Next time I might cut each brownie into a top and a bottom and do a layered-brownie concoction.)

Success Number 2: STEW!

I've been bemoaning my lack of crockpot. Crockpots are just so darned terrific. Pop the ingredients into the slow cooker in the morning and come evening, voila! Done dinner. This weekend was chilly and grey and cloudy and damp. Total stew weather. But without a crockpot, what was I to do? Oven stew. It's easy and far quicker than using a crockpot (but a bit more labor intensive). My steps were simple (I did this all in a stove-top and oven appropriate pot):

Buy a hunk of meat, cut it into cubes, brown it, and put it in a bowl.
In the beef cooking pot, cook up some onion and give it a good sprinkle of garlic powder.
Add a glass of wine and scrape up all the bits from the pot.
Add some tomato paste.
And some water (don't make it too soupy).
Put the beef back in and add a few diced carrots.
Sprinkle in some basil, oregano, black pepper, and whatever other spices fit my fancy at the time.
Throw in a few bay leaves.
Put the lid on and stick it in the oven (set at, oh, 250 F or so) for 2 hours.

Okay, so the ingredients weren't super inspired, but it was gooooood. Hot, steamy, filling stew. I went to the bakery and bought a nice crusty whole wheat bread to go with it. Good fall food.

Success Number 3: Cookies

Note to cookie makers: hand creaming butter sucks. But the results were worth the pinky cramps.

I adapted a recipe a colleague gave me last year. The next time I make these, I'll use less flour and more choclate. Here's what I did:

Cream together 5T of butter and 1/2 muscovado sugar.
Beat in 2 eggs and a good dose of vanilla (I used 1T, the recipe called for 1t).

In a small bowl, mix together 3/4 C corn flour, 3/4 C whole wheat flour, 1 t baking powder, about 1/4 t baking soda, a pinch of salt, and a healthy sprinkle of cardamom.

Put the butter mix into a larger bowl (at least in my case) and add in the flour mixture. Mix well.

Form the dough into balls. Take a choclate bar and break it into small pieces. Put a small piece inside the dough ball and flatten.

Bake at 375-ish for 12 minutes.

Next time I'll also sprinkle large grain sugar on top (or do it with a fork like you might do with peanut butter cookies).

I am enjoying the challenge of cooking in such a small space with limited gadgetry. I was a little grossed out by having to handle the raw beef so much (one doesn't go to the store and buy a little cellophaned package of stew meat...you go to the butcher, buy a hunk of whatever is in the case and take it home and chop it up yourself), but it was manageable. Creaming butter by hand is a bit tougher, but if the butter is allowed to sit out for a while and soften, it isn't an insurmountable task. I miss my KitchenAid.

I Made This!

Yesterday when I opened my inbox I had an email from Heidi Swanson from 101Cookbooks.com telling me about her wonderful Unfussy Apple Cake. I had everything I needed but apples and eggs. I ran to the corner market, and was back in my kitchen mixing stuff together toute suite.

I made a whole cake in a large-ish pan. But when it came time to take a picture, I had only one mere square left. Most of it went to my landlord and his wife. I love to cook, but I don't need to eat an entire cake. The only "Kirsten improvements" I made to the recipe were to add wheat bran (about a cup) and chopped up figs (a handful and a half). I also had to substitute drinking yogurt for the buttermilk (and I added a bit more to balance the additional bran).

Very delicious. Especially when topped with a spoonful of Mascarpone cheese (the sweet Italian soft cheese that makes tiramisu, well, tiramisu).

Tortë Me Djath: How to Make Cheesecake in Albanian

I imagine that this is absolutely full of typing mistakes (I can't quite read all of the translated hand writing). I imagine that an Albanian reader would be able to make sense of what's been written...right? Heh.

Kirsten's Kosovo Cheesecake

Ingredients

300 gram djath të butë (fjala bie, Exquisita mund ta blesh në supermarkete të mëdha: Ben Af, Elkos)
100 gram djath italian të butë (mascarpone italian)
30-50 gram sheqer pluhur
1 vezë
nje lemon të freskët, të colon e ndan ne dysh (me një thikë e grimcom lëkuren të colon duhet perzier me djathin e butë)


Me ndihmën e një piruni perzie je djathin e butë të lartpermendur densa të bëhet i butë dhe në formë të pavllakit. Kësaj përbërje i shto vezën dhe përziej se bashku ato. Pastaj ia shton gremcat e lëkurës së lemonit dhe e shtrudh lëngën e asaj pjese në të. Të gjitha këto i përzien së bashkiu dhe i shtron mbi petën e pjekur për torte.

Peta e tortës duhet të jetë e përgatitun në parë, duhet të jetë e pjekur dhe e ftohtë. Para se ta shtruni djathine e lartëpërmudur.

Pas shtrirjes, luteni në furrë për 10-20 minuta, në një tem peraturë prej 170 C.

Peta

Për petë mund të përdorni këto lloj keksash:
petit beurre
plasma keksa

1 shtyp ato dhe i bën të smëta si rëra. Shkaiej ca xhalpë (butter), doku neth 30 gramë. Xhalpën dhe keksat e imtesuar i përzien së bashku që ato te ngjoten dhe të mos duket yndyra.

Në një tepsi për kulaçë, pra të ndarë në 12 pjese i shpërndan për t'u pjekur ato. Për moo t'u kapiu për tepsie, përdos folje alumini duke in shtruar përfundi atyre. Në një temperaturë prej 170 C, piqeni ato për 5-8 minutea dhe vendoseni diku të ftohen.

I Made This!

I've been a lean, mean, cooking machine this weekend.

First up: Puffy Oven Pancake (p. 77 of the 2005 ring-bound edition of that old standby, the Betty Crocker Cookbook). This turned out darned good. Per the recipe's directions, I melted some butter in the bottom of a cake pan in the oven. While that was happening, I sliced up an apple and then mixed together eggs, flour, and milk. Once the butter melted, I spread it around the pan, covered the bottom with sliced apples and brown sugar and cinnamon and then poured the batter over it, and popped the pan in the oven. While it was baking, I grated another apple, put it in a pot with a touch of sugar and lots of cinnamon, cooked it, and when the pancake was done, voila. Saturday breakfast.

For dinner on Saturday, I made a version of a butternut squash with hazlenuts lasagne I found on Epicurious eons ago. Mostly, I just stole the recipe for the sauce, added a bunch of sage, and after that was finished, I mixed together 1/2 a pumpkin with a small container of ricotta cheese and layered my lasagne like this: sauce, noodle, pumpkin/ricotta mixture, noodle, sauce, pumpkin/ricotta mixture, noodle, sauce, and mozzerella cheese. Oh my...it was so good I couldn't even stop to take a photo. Once I sat down to eat, I grated parmesan over it and sprinkled on some pine nuts. Heavenly. For dessert I made individual cheese cakes, which turned out absolutely divine. Yum.

I was at it again this morning (Sunday) when I woke up and had a sudden craving for pumpkin muffins. About six months ago I printed out a recipe from the Quaker Oats website for pumpkin streusel muffins and I decided to give those a try. The results? Can't eat just one. They're fabulous. I did manage to stop eating long enough to take a photo.

Brownies in Albanian

With great success, I made brownies Saturday night. They were just my standard fare (modified recipe from the back of the Ghirardelli cocoa canister), but they turned out really well. Here's the brownie recipe I had translated for my landlord's wife:

Torta "Brownies"

2 vezë
200 gram sheqer
1 lugë çaji (5ml) vanile
125 gram xhalpë të shkrirë
65 gram kakao
85 gram miell
3/4 gram të fluhurit për pjekje (pecivë)
1/4 të lugës së çajit me kripë
një grusht me thelbe arrash
100 gram çokollatë në copë të vogla

Nxeje furrën në 180C. Përzjej vezët me sheqer dhe vanile. Përziej këto me xhalpën e shkrirë.

Nënjë enë tjetër:

Përziej kakaon, miellin, pluhurin për pjekje (peciven) dhe kripën. Këto pastaj i bashkon me ato në enën tjetër. Këture ushton mandej arrat dhe çokollat ën.

Këtë e shtrin pastaj në një tepsi me madhësi prej 20cm-22cm.

Të tërën e fut në furrën e ngrohur për 20-30 min.

And there you have it. The translated recipe that's been adjusted for available ingredients and European measurement standards.