with strawberries, no, maybe bird's milk, how difficult it is to choose when you have 70 types of your favorite sweets in front of you, oh, let's go with the classics, a cup of coffee croissant, would you like the classic medal one with chocolate cream or with vanilla, let's have almond, okay, my morning starts with a cup of coffee, a croissant in pleasant company, angela, good morning, good morning, it’s true that you have 70 types of cakes, that’s right, 70 types of cakes, we can count it ourselves, no, we ’ll count it, and you are familiar with all the cakes, you know everything, okay, list me at least 10, at least 10, honey cake, miring roll, classic croissant, almond croissant, frisier cake, van gok cake, madeleine cheesecake, and cheesecake, that’s enough.

yes, but it seems to me that many viewers now have a hormone of happiness from sweetness that is simply overwhelming. but the most important thing is that all this is useful, well, at least not harmful. this confectionery does not use any mixtures or chemical additives, only natural products. real cream, butter and almond flour. it's early morning while we're getting ready for filming, here in the cafe came, well, at least, probably five regular customers in 5 minutes, that is, there are a lot of people here, and these regular... customers, you probably know them, but you know, i don’t know them like anyone they call, but i know that when someone comes in, you know that a man comes to us in the morning, he buys one or two baguettes, a married couple comes, so they take two cappuccinos and some desserts, well, they try new items, naturally , that is, we know everyone, they know us, so, well, how do we have a family home cafe, i readily believe that having plunged into this cozy , sweet atmosphere, people come back here again. endorphins require, oh, it’s still

warm, how nice, yes, you know, we prepare crossans ourselves, on the night shift the speakers work in the morning, we have the freshest crossans in the city, and what else did you bring me here? we also want to invite you to try our miringue roll, it should taste even better, because it is made from tender miringue, beaten egg whites, sugar, sweet mascarpone cream and bright fruit. decor, well hello, mireng roll, how beautiful you are, how deliciously smelling you are, how tender you are, and how can i eat you now, very soft consistency, as if it were pudding or ice cream, and this is a cake, how about that? well

, some, so you understand, this is very similar to - buttercream with the addition of vanilla and wonderful fresh accents - fresh blueberries, i listed everything, there is something else here, there is also a pistachio, and a pistachio: like a person who ate in the morning croissant with smerengue roll, i can confess, start a day from such a breakfast, the idea may not be the most useful, but it is very positively motivating and delicious, and draw your own conclusions. a few kilometers from mogilev, you can easily get into a belarusian village of the 19th century, so called:

an ethnographic museum known throughout the region, although, strictly speaking, this is not really a museum, it was created without the use of ancient materials and authentic exhibits, or rather, a beautiful stylization on motives of belarusian life of the 19th century. what a fabulous oven, it feels like the flap is about to open and pies will fly from there. here there are houses of a blacksmith and a potter, a carpenter and a weaver, where you can see how these... artisans worked a century and a half ago. the concept assumes that in one day, walking here, you can master all the ancient belarusian professions. i think i've found mine. they say you can try moonshine here, but i resisted this temptation and went straight to the restaurant, where chef evgeniy promised to give me the second culinary shock of the day. the dish is called patata, which translates as potato. well, from english, probably from spanish, from any language, potato. and even in south africa potatoes.

in addition to potatoes, the preparation of this dish involves brisket, cream, cheese, fried onions and spices. the concept of this dish. what is it, here everything is cut into small cubes, literally centimeter by centimeter, that is, we take bacon, cut into cubes, potatoes into cubes, we will boil potatoes, cut into cubes, no terrible culinary secrets, it’s just that the potatoes will cook faster, the only question is, we must peel the potatoes first than to cut it with jackets, yes, yes, that’s why you’re a vegetable peeler, a housekeeper, you can start, here’s a chef, yes, here’s a cook, i’ve already... prepared for today, so i’ve had enough, vova, i have experience in the kitchen, minimal, as you can see, no, listen, it ’s just unusual for me to use this thing, it’s probably easier like this in cubes with well, in my kitchen, if you cut with a knife, it will be a big waste, they will be deducted from your salary, understandable, that is, in principle i would work for you in the kitchen

free, well, yes, probably yes, all that remains is to open the potatoes, as most people do, pour cold water over them, professionals say this is a glaring mistake, in the process of such cooking they lose most of the nutrients, so put raw potatoes in boiling water - this is the right decision, well, the water has boiled, yeah, don’t forget to add some salt, so salt to taste, as i understand it, yes, yes, salt to taste, our next ingredient is bacon, we also cut it into large cubes, yes, you can even cut smaller, the first thing is necessary to do is to remove the skin from it, you say, the most delicious thing, well, if you want, we’ll leave it, i want. leave it, it’s decided, here’s a plate for you so you don’t get bored, okay, 3 minutes and the potato cubes are ready, for this dish they should be like italian pasta, al dente,

we have boiled potatoes, so now i’m throwing bacon into the pan. what should we do with it? we must survive it. i have a question, why didn’t we take raw brisket, but already prepared one? here i can tell you that you can use any brisket, but in for my dish, i work on this product. made from smoked cheese, but for some reason smoked cheese adds more tenderness in combination with cream. when the fat starts to shoot, it means it's time to add potatoes. is everything right, should i pour it here? yes, yes, yes, pour out the potatoes, mix it all well, it would be better than using your hands, but for now , let’s grate the cheese, as i understand it, parmesan, it’s created to be grated, so you need to grate it. towards

the end of frying, increase the temperature. we need a completely hot frying pan to pour cream in there and add cheese. fill it up. add the cream and cheese, now vova, you need to mix it all well, just don’t overcook it, because it should be so creamy, as soon as you see that the texture of the dish is creamy, you can safely remove it from the heat. well what cheese does is it binds the ingredients, yes it adds the final note to this dish, it completes it. the final chord, it does n’t last long, i’m already a little bit.

we didn't miss anything, and now yes, all that's left is to sprinkle with fried onions. it turned out to be a very simple and understandable dish, this is exactly the kind of food we we usually order. restaurants, what is simply clear, whether it is tasty, we will now find out, by the way, you can eat this dish with a fork and a spoon, the first is more aesthetically pleasing, but the second is easier and tastier, after hesitating, i still leaned towards the fork, the dish seemed to be covered with this cheese together it holds perfectly on the fork, okay, let’s try it, very unexpected, in fact. in essence, the dish is very similar to carbonara, but here there are potatoes, due to this, the food becomes completely different. compared to carbonara, patata is more delicate. bacon and the potatoes are clearly felt, the delicate

creamy taste of the dish is broken up by a bright flavor accent, fried onions. the dish is simple but satisfying, a definite plus is the speed and ease of preparation. patata recipe: peel potatoes and cut into small cubes, bring water to a boil in a saucepan, add salt and add potato cubes to it, and cook for 3-4 minutes until half cooked. we also cut the brisket into small cubes and fry in a frying pan. when the fat starts to shoot, add potatoes to the brisket. closer to at the end of frying, increase the temperature and add grated cheese to the pan. immediately turn off the fire. knead the dish thoroughly and wait until its texture becomes creamy. place the patata on deep serving plates and sprinkle with fried onions. after a hearty lunch, you can sleep

only according to archimedes' law. in real life , it’s simply a shame to waste daytime time. there are still so many interesting things ahead. one of the brightest attractions of mogilev is this square, the square with the astrologer. find her very simple. what is its sacred meaning? you see, there are chairs around the perimeter. on each chair is depicted. zodiac sign, so you need to come here, find your chair, sit on it, make a wish, it will definitely come true, i’ll go look. you think that wish fulfillment is just another tourist attraction, but no, this is an almost true story that the creator of this sculptural composition, vladimir shbanov, before starting work, consulted with whomever you think, correctly astrologers, and they helped him correctly arrange the figures, because how... may 26, of course, there may not

be more of us, we are simply gullible and more inclined to rely on the will of the stars in solving our problems. by the way, about the stars. this square is also a local walk of fame. the names of honorary citizens of the mogilev region, including athletes, musicians and scientists, are immortalized here. there is a wonderful tradition in mogilev. despite the heat. the sun or how pouring rain it is now, exactly at noon at 20:00 at sunset a bugler appears at the town hall playing his beautiful melody. magislav first appeared on the balcony of the city hall on june 28, 2014. according to the legend, which was invented by mogilev sculptor andrei vorobyov, the bugler is the son of a wealthy citizen from the times of magdeburg law. once as a child, he accidentally picked up a trumpet and managed to play it so well that the townspeople asked the boy to play it.

strength, a show where the main weapon is intelligence, if i set myself a goal, i always have to achieve it, but of course, when i found out that i passed the casting, emotions simply overwhelmed me, what the ancient country, along with greece, gave the name to the olympic form of wrestling, artyom, rome, italy, the roman empire, i accept this as the correct answer, but activity will also play a role, which italian coach? in may 2023, he broke sir alex ferguson's record for the number of appearances in the champions league.

carla anciloti. carlo anceloti. two steps forward. see the intellectual sports project: heading. what is happening in the european union, but this is a classic example of when - what will ensure that we do not participate in the war before the last, the only thing is, when we enter the war, if someone meddles, meddles,

is destroyed, peace negotiations, they are disadvantageous to the west, their military-industrial complex works wonderfully, the wall street journal writes, the growth rate of us industry for the first quarter of twenty -four is 17, 5%. the key word is consolidation, if we want a future for our children, then we all must... the project is objective, do not miss new episodes on the belarus24 tv channel. the pedestrian street in mogilev is seething, everything changes here during the day, the mood, the lighting, people, but what remains unchanged is a huge number of cafes and restaurants where you can try original cuisine, this concept,

when you see how your cheesecake is baked or your basturma is dried, inspires absolute trust, and the new culinary philosophy that the chef adheres to the cook of this gastro restaurant is an absolute delight. kirill studied at the school of culinary magic for a long time and at the age of 26 he became a real culinary wizard. kirill, tell us about the concept of your kitchen? but one way or another we live in belarus, and the problem is that we we can’t share the fate of our roots, no matter how much we want it, because the tastes are all the same, potato pancakes, sorcerers, i don’t know, pancakes with a sweet treat, it’s all built into... we don’t behave with genetics, as we don’t want, and the essence of this, the essence of the current cuisine, the essence of what we do in general, is to get that taste, then old slavonic, old belarusian, what our grandmothers, our mothers, grandfathers, and so on taught us, and get it in a new interpretation. in other words, kirill wants to combine modern culinary trends with the original taste of belarusian dishes. surprise me,

what will we cook with you? the same cheesecake has now arrived in the cis islands, it’s called basquito cheesecake, but... i found one problem, i ate this cheesecake once in my life, i’ve never eaten this cheesecake, now we’ll surprise you, and the fact that i tried what it does for us, i understand that this is not the same, because the cheese that they use is banal, we can’t get it, well , we can, but why bring it from somewhere, there are big markups and so on, then yes, it will be a cheesecake like an airplane, that is, well no, but we understand, we take our position, our, our idea, our foundations, that we need the old taste, wait, the old taste, if we dig into the history of belarusian cooking, we won’t find anything there... we won’t find it, we’ll find a casserole, yes , yes, yes, that’s the point, and we take our casserole, the base, following kiril’s logic, we’ll make a basque cheesecake with a casserole flavor, okay, let’s cook, that’s it, let’s go, we have cream, yes, regular static 30 %, what to wear, in principle, it’s not difficult, yes, but vadin, please give me one spoon, okay, yeah, great, it’s sour cream, we don’t

we can have sour cream, sour cream, we can’t use it, because we don’t need that either, we love sour cream. there’s the same problem here, we can’t get away from it, because it’s built into us, well , why, why invent something new, what belarusian can get away from sour cream, no, it’s a defeat, no one will leave, then add cream cheese or cheese. for curd paste, eggs, vanilla and a holiday on the street for all those with a sweet tooth, condensed milk, without it, by the way, there will be no sugar, we will not add sugar at all, that is, everything, where condensed milk and sugar, yes, when i was working on this cheesecake, in order not to collect it, i probably transferred one and a half of my salary in order to, well, find condensed milk,

roughly speaking, let’s say this, for baking you need to preheat the oven to 230° only then. .. sends the chaski there exactly 25 minutes further, what else do we have, the second one that finishes just for the closing circle of tastes - this is our kholva, yes, this is such an old soviet delicacy, let’s say, and we’ll take the same thing that was there then and we’ll take it and turn it over in our new new everything wait but the cake is already baked correctly, that is , we do a kind of topping, or we make the cap for our cheesecake from the holva and from. cream, i see that they are quite thick, well, cream, cheese. all ingredients are combined in bowls and thoroughly mixed with a blender. repeat and you won’t regret it, this taste really blows your mind. you mentioned some kind of viennese potato pancake. i know viennese waffles, what kind of viennese pancakes are they? yes, this is exactly the combination of two tastes,

that is, the same viennese waffles that we are used to eating in the morning, but basically everything, and even then i don’t know who is used to it in the morning. something so tender, on the other hand, this is a potato pancake, a belarusian potato pancake, with which you are used to eating potato pancakes, with sour cream you float finely, now you will see what they are with... you have to eat them in the new belarusian cuisine, we will take any green one, this is a back, a hand, a salad, whatever your heart desires, yes, we will take our style, this is our local ruku, so, i adore the ruku,

then we will take a salted farl, you can take any gravox, fresh, freshly salted and so on, i love smoked food, i don't know, i i just love it, it has a very cool taste, potato pancakes need sour cream, but i see that our sour cream is somehow unusual, with pimples, it feels like... it was made with garlic dill, my assumption offended kirill, in his opinion , this is a banal decision, we added three types of citrus fruits, so all this was infused, and citrus sour cream was infused, have you ever seen citrus sour cream, it is in front of you, for its preparation , citrus zest is finely chopped, added to the sour cream, infused for an hour, traditional egg for belarusian cuisine let's go, it was done on our own, well, how did they do it? then a little caviar, well, wait, what kind of caviar is this interesting, it’s flying fish caviar, i don’t know, we’ll never know during the day, that we have

such a game in our stores, and what can it be replaced with? you can paint it with juice, you can fill it with some interesting things, but in principle the color, the taste doesn’t matter, we love any caviar that is at hand, but in general caviar is a tribute, probably, after all, to the old slavic cuisine, it looks delicious . as you correctly noted, we can’t escape from potato pancakes, and this is good, but only a modern potato pancake, haute cuisine should look something like this, plus or minus, it can be better, i promise that i will taste this culinary masterpiece a little later, it’s time to take the cheesecake out of the oven, after baking the cheesecake should sit a little, how long, and at least eight hours, this is just for sure stabilization. we actually ended up with a huge, weighty, probably very tasty cheesecake, by the way, let me note, it smells like a casserole, yes,

we decorate the cheesecake with prepared cream and chocolate cookie crumbs, we will add again, another taste from childhood, this is raspberry, this is candied raspberry, at first we took freeze-dried raspberries, but i didn’t like them, they were dry, we took frozen ones, but they have... a chill again , a banal tribute to our forests, because what ’s under our feet now, well, it’s delicious, it’s ah-ah-ah, after all, the influence of modern cuisine has touched you, remember mousse cakes, which are sweet and sour at the same time, so you also added a little sour here shock, this is a combination of bites, and so that you go from right to left threw, this is how the combination of texture connects soft with fluffy, sour with sweet, salty with sweet, everything is ready, together we’ll cook, together we’ll try how

to eat it correctly, well, the first rule, that is, so that when bring you such a thing, such a dish, you have to eat it all at once, it has to be done in one simple movement, oh, um, well, well, yes, yes, i can’t describe this taste, it’s just fantastic. the cheesecake has an unreal texture, a thin crust on top that holds the most delicate cream inside. and this tenderness achieved through condensed milk. did i describe it correctly? that influx that you don’t understand, it just hits you where you already have a void, but you don’t understand it, well, that’s really cool. to say that kirill surprised me with cheesecake would be an understatement; i haven’t experienced such a food shock in the pleasant sense of the word for a long time, but i still had some viennese pancakes left, and i

simply couldn’t leave the gastrobar without trying it. in this dish , manage to cut correctly so that all the ingredients end up on your fork and i’ll also dip myself in the citrus sour cream, again surprise and delight, that’s all. the ingredients on my plate mixed together and gave what were essentially ordinary fried potatoes a bright, interesting, rich flavor. mogilev is a diverse modern city, and i am very happy that belarusian cuisine, thanks to magilev, has also become bright and unlike anything else, it is developing and becoming more interesting every day. i recommend you come here to taste this city.

skin hero may create a unique history of life and creativity. it was in czech republic and italians, we worked with them, then my older brother, he is a member of the pizza yoli neapolitano association, there was an opportunity to go and study, what they have in common, we are eager to realize the uls potential, we represent the country, we represent ourselves, we in the country this is a very large-scale event, where people from the regions come, that is, indeed for young designers this is the only one, perhaps...

my venezuela, of course, then welcome to the world of yodiska, hello, to the world of organics and the belarusian cowboy, we are studying history of belarus and explore its sights together with foreigners. so, in the altar of our brastov church we see our main shrine, this is the image of the mother of god of braslav. volodarki lake. watch on the belarus 24 tv channel. how long has it been since you held a book in your hands? we turned over page after page, hungrily devouring every word. of all manifestations of human creativity.

the most amazing and worthy of attention are books. the thoughts of past times live in books. people's voices can be heard clearly and distinctly. everything that humanity has accomplished has been preserved, as if by magic, on the pages of books. by reading, a person survives centuries, reading brings generations together, we value the past for our present. belarus 24.