Quince Conserve

1 kg peeled and cored quince

600-800 g sugar

1 cup water

1 lemon

1 vanilla bean

100 g roasted and skinned walnuts (or whatever nuts you prefer)
 

Slice the quince. Bring water with sugar to the boil in a large saucepan, stirring frequently, add the quince and boil on low heat for 5 mins. Remove from the heat and leave standing for 12 hours. Then again bring it to the boil, cook for 5 mins on low heat and leave for 12 hours. Zest and slice the lemon. Bring the conserve to the boil, add the lemon (zest and slices), nuts and vanilla, cook for 10 mins. Pour while hot into warm sterilised jars and seal.
 

Chocolate Peanut Brownies

Chocolate peanut brownies, my mom made some time ago. Very delicous!

About Albanian Cuisine and Eni Turkeshi

  Some time ago I made an interview with my Albanian friend Eni Turkeshi which was published in Chief magazine (I'm a photo editor of it). Eni is a visual artist and also she runs a food blog Yummania
 Eni gave us several recipes from her blog: Stuffed Peppers, Spinach Rolls and Hasure. I tried to cook hashure and then made several photos of it. And I must admit it was very delicious so many thanks to Eni for the pleasure of eating this dessert. OK, original Eni's ricipe for 4 persons:
  
300 gr special for hashure wheat
100 gr sugar (brown sugar would be ok too)
black dried grape
dried fig
gratered orange peels
hazelnuts,nuts,almonds
cinnamon,cloves
pomegranate.
   Preparation proccess: The wheat is left to boil.After it has boiled the water is changed and the wheat are put to be boiled again.Afterwards sugar,choped dried grapes and figs ,gratered orange peels, hazelnuts, nuts and almonds are added and left to be boiled under low fire.It is left until the wheat is cooked enough, yet crispy when chewed.Pour ashure on bowls and add over the cinnamon, cloves and pomegranates.
Better serve it while cold.It is much better.