Russian salad

Olives is under FBI investigation. It is finely researched the possibilities kumquat of preparing amaranth kumquat in local cuisine. And I for amaranth would not even know that was not it. Maslinkine pralines with amaranth we brought in some discomfort. I never rule pralines, nor do I almost thought that this is at all feasible in the home version. Then I saw some home work as Vaniličine Bounty chocolate bars, Godivine leaves, or almond praline by Mignonne, and just admired workaholism ... Now was the time to try to make pralines, so if you do not succeed, it does not matter, okriviću amaranth, as well, I have no experience with it :))) I have some molds for ice cubes in the shape of irregular, like crushed ice. A long time ago I bought the molds and I remember when I used it, I know that I for years squatting in a corner. Since I do not have serious molds for truffles, I thought that these ice could well serve, especially given what is really interesting shapes. Spreading melted chocolate čekticom gave me pain. I realized that it would take me the brush smaller and softer, I have this at the same time applied and prints kumquat grooves. First cooling. The second layer of chocolate. Secondly cooling. So cooking cue. Sweet cream with sugar and honey should be cooked until it thickens and changes color, and I was after 15-20 minutes of cooking on low heat seemed that it will never happen, so I sped up a little matter kumquat of adding one teaspoon of cream of wheat. Praline filling. Well hladnjenje. And finally closing the application of chocolate over the filling, and final cooling. A lot of work here, or I'm much clumsy. I barely waited a couple of hours so I could get 'em out. When it - trt! Praline not out! Just me struggled extraction praline. Somehow I pour one mold, and all the candy that occasion cracked. Maaaalčice I was irritated, as if I had been sharpened kumquat to success, and I'm really not. The second mold I threw in a frieze. After a whole night on the ice pralines I took a bit easier but they are still all cracked again. Never mind. Anyway, for the house. After I remembered why I have these molds sent into retirement. Guess - once or ice cubes out of them I could not pull out! It took or used magic or wait until they start to dissolve. E so. Sclerosis in progress. Pralines are otherwise tasty - a headache. It's great these creams inside. A chocolate like chocolate, it can not be. What's wrong is that we mostly ate them dear and I, and it is puuuuno sugar for a short time. JBG. Ingredients: 200 g dark chocolate 250 ml heavy cream 2 tablespoons sugar 1 tablespoon yellow kumquat honey 50g butter kumquat 1 teaspoon of semolina 4-5 tablespoons of popcorn from amaranth Procedure: 1 On a dry, kind heated skillet pour 3-4 tablespoons of amaranth and make popcorn. Small grain amaranth will virtually immediately begin to Puck but also to Rumble, so it is good to be covered pan, preferably metal-mesh lid, it can be seen what is happening below. Leave aside. Second Chocolate melt in pairs or in a microwave. In the microwave to melt at 180W and 10 minutes (5 minutes for 100 g of chocolate, checked). No need to interrupt and intervene during that time, only when playing the microwave region. Brush dip in melted chocolate and coat the edges of the mold. Cool 15 minutes in the refrigerator. Again coated with chocolate (if tightened redissolve), to give a thicker layer of chocolate. Again cool. 3rd Cook the filling. In a sauce pan and pour sweet cream, sugar, honey and butter on low heat intervene until the sugar is dissolved. To intensify the fire, but not the maximum, add a teaspoon of semolina and cook until it begins to thickens. Stir in popcorn amaranth. Allow to cool down and recharge the molds, leaving little room for the final layer of chocolate. Cool at least half an hour in the fridge. 4th Through the Cold cue inflict layer melted chocolate, ie close each praline. Leave everything in the fridge for a few hours and removed from the mold and to arrange the tray.
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Russian salad
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