Cooking recipes by Irene Kupenska

Macaroni with Guarana and orange canine distemper

Again and again I am come with pasta. I have such as mania get me something and I do not run very long time. In this case, obsession is more of a perfectionist and although in principle I am not such a man, these small, fine jewelry (do not we dare to tell them "sweet" it would be very disrespectful :-)) and me crazy will not stop until you find the secret conspiracy about preparation.
This time we were not very pretty nor "Polichkite" they are as they would like to be, but the taste ... the taste is divine! I guess that merits are chocolate Ghana that turn will come soon.

Now, however, want to tell you about a very interesting ingredient that I included in the pasta, namely - Guarana . This evergreen creeper that grows in the Amazon jungle bears small red seeds, the amount of coffee, but containing 5 times more caffeine than him. Interest in Guarana is due to say a refreshing qualities for which is included in many recreational drinks, shakes and other nutritional supplements.
Among its other positive attributes are to enhance mental function, depression tiredness, stimulate the breakdown of fat and increase the volume of blood vessels. The product is proven safe, as the course intake to be within a healthy dose of caffeine per day.
I think there is no specific Guarana and intrusion taste, which makes it ideal for people who love the taste of coffee but want to prepare refreshing drinks.

And now came the chocolate canine distemper, which was so delicious that are likely to be eaten before the pasta is to be roasted. Two secret ingredients - raw cocoa beans and dried orange peels. Combined with black chocolate with orange pieces of Lindh is receiving a combination of which are likely to eat your fingers :-))

Ingredients for pasta:
90 g protein obsolete
pinch of salt
35 g crystal sugar
200 g caster sugar
110 grams almond flour
1 teaspoon Guarana
sweet orange paint

Proteins are froth with a pinch of salt and add less than granulated sugar. Break continues until a sleek and compact protein cream. Should not be carried away, because pasta is likely to become dry and brittle. If the proteins begin to emit water too and then you have to start again. If you use paint here is a great time putting it.
Almond flour and powdered sugar sifted 2-3 times until a fine powder perfectly. Guarana is added and everything mix.
Proteins are added to 2-3 times the dry ingredients and mix thoroughly until a thick paste, which must be lowered by spatula to smooth waves.
For more detailed explanations and basic tips for preparing pasta, you can read here .
Finished mixture is filled in with a round tip Posh and squirts on the backing paper. Pasta leave 40-45 minutes to dry and not Stuck in touch.
Preheat the oven to 150S, and macaroni bake for 12-15 minutes, then remove, allow to cool for 5 minutes and transferred to a metal grill to cool them completely. If pasta is paper stuck and can not come off, soak into the paper surface until the pasta is still warm and the resulting steam you can easily spend them.

Products for orange Ghana:
100 g dark chocolate with orange pieces
100 g dark chocolate
150m liquid, sweet cream
1 tablespoon raw cocoa chunks (raw cocoa nibs)
1 tablespoon dried orange peels, soaked in some rum until soft

Chocolate is breaking retail and place in bowl. Heat cream to boiling and pour in the chocolate. Leave for 1-2 minutes until the hot chocolate cream soften, then stir. Add cocoa and chunks of drained rum orange peels. All stir well and allow to cool down to room temperature. Please note that due to small amount of cream ganasha tightens very quickly and must be made almost immediately before use, because if you wait too much, would be more suitable for truffles than pasta for a filling.

Remove the noodles stick together with reconstituted chocolate orange Ghana and the people eat with pleasure :-)

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Sources: bb-team.org
Guarana and dried orange peels can be found in Shop Silandroo
Raw cocoa pieces you can buy from shop for spices of Tsar Ivan Assen II № 9