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the wrong one tastes good. who cooks well, and whoever chooses something delicious where it tastes delicious, today you and i will cook such wonderful lamb, that is, this is a young lamb, in general - it seems to me that extreme food is a refusal of some products, as well as strictly speaking , an incredible hobby, there are fried potatoes and burgers and so on, this is also bad, but giving up meat is such a story for me... ambiguous, because meat contains a lot of essential amino acids necessary for our body, which our body cannot get from anywhere else , we add salt and pepper before we seal this piece of meat, in general we will cook in a very healthy way, we

we'll stew our meat, but... first, we remove the excess flour like this, roll the piece on both sides, i have a well- heated frying pan. i add oil to the frying pan, just a little bit, no more than a spoon, and the meat goes into the hot frying pan, seal on both sides, we will also need for our stewed meat, for stewed lamb, onions, in these rather large slices, carrots also in the same way... large slices, slices on a diagonal, a celery stick, all vegetables are naturally washed, peeled, and onions steam, as always

, we use only the light part, we do not cut it too thin, so, let’s look at our meat, you see how beautifully it is sealed. golden crust, now on the other side a few more minutes, and in the meantime we are working on vegetables, this is what i have there is a wonderful thing in the kitchen, you know, i adore gadgets, you know, i adore helpers in the kitchen, and of course i love when the helpers look stylish, when they are very effective and impressive, i’m not afraid of this word, that’s just our cozy today warming roast, we will cook... using a multicooker, or rather a smart redmond multicooker, it can be adjusted manually, that is, the temperature is regulated from 35 to 180°, you can select one of the built-in programs, there are more than twenty of them, you know,

here’s another thing that’s convenient, if, for example, you see that something went wrong, you can reconfigure any already running program right during the cooking process, and why this is not a multi-cooker, but a whole multi-kitchen, but because there is a very useful function here : the heating element rises onto it, you can put any frying pan or other utensils of suitable diameter and cook on it like on a stove, but you and i don’t need this now, we add vegetable oil right here to the container in which we will simmer our meat with vegetables and pearl barley, now all these vegetables are our beautiful ones, carrots, onions, just onions, a celery stick goes to the oil and we remove the program that we need, in this case, it’s frying, that’s it, start, it’s very simply, i, i would even like to say, this is almost intuitive control of a real assistant in my kitchen, here we have the meat

sealed, we wait a few minutes until our vegetables are fried, and in the meantime we will take care of a few more vegetables that we will add, for example, belokochannaya cabbage, i had a rather large cabbage, so i add half a head of cabbage like this, cut into such large pieces, so this is a pumpkin, you know, in general there is such a story, you can take those seasonal vegetables that you have on hand, for example, in winter this is how i stew meat with rutabaga, now rutabaga is not in season, so i took it. i found it at the market and it’s also very interesting and healthy , celery root, parsnip root, and parsley root, everything will do, we fry the vegetables, i add a couple of

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subscribe to vk music for 0 rubles for 3 months, vk music, for all occasions, dad buy it, fix price, low price for everything, but the internet has run out, i have endless traffic on video, but not you, internet in general it's all over, they're all over the internet look, choose more gigabytes in the app tariff and get endless videos, music and social networks. beeline is on your side. a cold knocks you out of your usual rhythm. mom, are we going already? koltakt, the active ingredient is active, after 10 minutes, a cold, not included in our plans, contact, again on ntv, our incredible superstar show, well , today’s topic, favorite hits, nastya, you, you’re just a bomb, why do we need lady gga, when there is nastya makarevich, and you haven’t heard. are you kidding me, this is such a swing, my heart

may not be able to stand it, what have you done, this fantastic, i can’t live without you, it was great, it was new, exciting. new season, this is the superstar project, today at 2:20 on ntv, as soon as the vegetables take literally a few minutes, probably three or four minutes have passed now, the vegetables have become absolutely visible, they are so more tender, soft , it’s time to add sealed meat here

, in this way, pieces of turnip, pasnak root, pumpkin, pearl barley, i cover it all with a beautifully chopped head of cabbage, salt, pepper doesn't... doesn't really like freshly ground black pepper, you can add a piece of chili pepper, but i think it's not necessary, just a little oil for flavor. and vegetable broth, pour hot broth in such a way that everything is covered right up to the cabbage, so i can see it, you see, oh, because the cabbage should not be so overcooked, it will languish at

the right temperature, here we are now we change the program, that is, we cancel the frying, everything is very simple, we select a new program. this is the extinguishing program, now we need choose a product, here it is meat, you see, we are told what product, there is a hint right away, we choose stewing meat, start, let's go, that's it, you can forget, in an hour the dish will be on the table, and in the meantime we are preparing dessert, for dessert.. . today we have panna cotta, i don’t know people who don’t like panna cotta, honestly , but in pana cotta everything depends on the ingredients , here is the cream, you know, panda cotta, that is , boiled cream, what kind of cream, well, of course it’s delicious, because this cream ideal

for making desserts, these the cream with which i get the perfect homemade ice cream, without any thickeners, without any enhancers, compactors, and so on and so forth, is cream with such pure realness, and then, listen, some kind of cream for a cake, or this this is what panna cotta is like today, that is, all desserts made at home with this cream turn out to be an a plus. so, i will need 250 ml of such cream, the fattest is 33%, by the way, they are ideal for whipping too, i add 250 ml of milk to the saucepan, that is, one to one, i put on... the stove over low heat, bring to a boil, that is, it turns out that i have 500 ml of liquid, milk, cream, so you just need to read the instructions on the gelatin package, then you will know the ratio and how much volume

of liquid you need, how many leaves or gelatin powder, what do you use, take, if we take the leaves, then be sure to soak them, by the way, speaking about such... like panna cotta, for example, i really like it when there is sugar, it is delicate, when in general the dessert is not too sugary, but when this one without sugar - this is not a dessert, sugar is absolutely necessary for the normal functioning of the brain, and by the way, muscles too, that is, running around the kitchen like this, we need sugar, so i don’t recognize any substitutes, if there is a dessert, it’s better to have a small piece, but with natural , real sugar, and i use this kind of sugar for our panokota. this manufacturer has been growing sugar beets for more than 30 years, they themselves package the finished products in extremely environmentally friendly , beautiful paper packaging, the product mix is ​​really high quality an environmentally friendly product made in harmony with nature, well, you can feel it in desserts, believe

me, i need 100 g of this sugar, i add sugar here to the milk, we continue to bring our creamy milk sugar mixture to a boil, but today we have it won’t be a simple panokota, but a cherry one, frozen cherries give an intense taste, a slight sourness, go very well with cream, of course, if you are too lazy to rub this cherry mass through a sieve, you can add cherries, or well-punched ones, without rubbing, but it seems to me that there is such a thing in the kitchen , i’m a perfectionist and i want everything to be, ponokota should be very smooth, very delicate in structure, i rub it quickly through a very fine sieve, you see, look

, how did this beauty turn out, and now, pay attention, we brought it to a boil , that is, our creamy-milk-sugar story is not boiling, we add it here, making sure to get it wet , so, look, here is gelatin, what it looks like , yes, when we held him, well, literally there 5-7 minutes in water, blotted and added to milk with cream and sugar without bringing to a boil, and now... add here the cherries that we pureed, i got about 100 grams. so, we mixed everything together, and it turned out so beautiful. homogeneous, very beautiful color, such a delicate cherry mass, well, how to serve, uh, that is, we can already pour

it into molds and serve it, or just like that in the mold, just after making it, you can make a sauce, you can, listen, just serve it with fresh berries or with some kind of fruit, for example, cherry, or you can grate white chocolate on top, or someone likes it, for example, and dark chocolate with cherries, this is such a classic combination, i’m like this... i pour it into molds this way, it turns out, in principle, these are six servings, where - then, then we put it all on the opposite side and put it in the refrigerator for a couple of hours , well, basically, listen, in an hour it all hardens, usually, if you correctly calculate the ratio of liquid and gelatin, open, please, i’ll open it for me, thank you thank you very much, we can say that dessert is ready, we forgot about it, we still need

to wait a little more, and before we have the main dish ready, the stewed meat is ready, but we don’t waste time, we need an appetizer, we lay out the magician for baking, just like that, so that we can fit all our eggplants. now here's a little oil on paper, bathe the eggplants in oil a little bit like this, you and i know eggplants, this is very good, they are greedy, and they love a lot of oil, but when we process them in this way, they will take so much, how much we will give, not how much to them

i want it, so we lay out the slices. eggplants here in this way to bake them, and put them in the oven, a little salt and pepper, that’s it, the oven is preheated to 230°, now after i put the eggplants here i reduce the temperature to 200°, in 10 minutes we will have eggplants ready, while the eggplants are baking, we make the filling for them, by the way, it happens to you that you really want something specific, well, how i really wanted eggplants today, just this morning in saturday, so that i have eggplants, but there are no ingredients, or, for example, i have eggplants. but there’s no pepper or no feta, but where to run, to waste time and energy to find what you need in stores, i personally definitely won’t,

especially if i have a free saturday and we can spend it together like this in a cozy, beautiful kitchen, i will order everything for delivery at the supermarket, vbermarket will deliver everything i need from trusted stores, from restaurants, by the way, it’s also possible for free, but today we needed first of all, peppers, feto, olives, i ordered there, and yogurt, and all this was even cheaper in the supermarket than in the store, in general it’s very profitable to shop with them, because there are discounts, there are promotions, there are special offers, you can pay thank you for sber bonuses, there is a promotional code for your first order: yulia, and you can take advantage of a 15% discount, everything is very simple, we open the application on the phone. we find the store we need, choose a product, fill out

an offer, and we continue to cook with you appetizer, while we are baking the eggplants, i have already baked the peppers, peeled them, and now i need to cut these slices of peppers quite finely, well, so that we can stuff the eggplants, it seems to me that we generally adore stuffed eggplants, and eggplants with cheese, eggplant... to which these sweet baked peppers are added, by the way, baked peppers are easier to digest when they are peeled than simply fried peppers, so in fact, i take it a little longer like this, but that’s it it’s worth it, well, it’s tastier, here i have these, well, for some reason we have a division, we call black olives olives, well, somehow for me it’s both, it doesn’t really matter which ones you add - to this... into this filling, the kind that you like, some like it when they are slightly marinated, some in their own juice, some when

there is some kind of, you know, brighter taste of vinegar. in order for it to be even more interesting and rich, i definitely recommend it, because i add it myself, and how once an excellent seasoning, this is adjika from mahey, it is truly spicy, it is truly aromatic, it is ideal for baked or boiled poultry, for meat, but not only, i add it, you can add some soup, to be brighter. the taste is also aroma, you can add it to a dressing like this, but you just need to try it so that the spiciness suits you, how it smells, how it immediately raises everything to a completely different level, and you know, when i add adjika, i’m completely- just a little salt, because adjika is already so well seasoned that everything in it has spiciness and the right

amount of salt, so i mixed everything like this, well then we have... more feta is added so with salt here everything will be fine, feta we you and i will chop it up here in pieces like these, and of course you can add greens , thyme, you can add mint, by the way, mint goes very well with eggplants with feta and peppers, but basil is just such a classic, that is, you choose what you want i want that if you have some on hand, parsley will also work great. well, look at how the filling turned out, and now, if your peppers, for example, are not so juicy , you can see the peppers and they’ve dried out, i’ll add a little bit to add a slight sourness, that’s it i like such dense greek yogurt, just a little bit , the filling will no longer be so dense, it

will become a little more tender, but yogurt also goes very well with, that is, this light sourness, it works really well together, it looks very appetizing, it’s just very appetizing, you can just forget about the eggplants for a piece of bread, with eggplants it’s even tastier and, as i said , you and i will add basil here, it seems to me that this is a really great option, well, as always, we have basil we tear it with our hands so that it is brighter, so that the taste is more intense, the aroma is stronger, the eggplants... in this case, the main thing is that they become tender and soft, there ’s another story here: this appetizer can be served cold, that is, just picked, how now i’ll show you, but right away it will be slightly warm or cool on the table, or you can also finish it in the oven, whichever you like best, you can make just such a hot appetizer, it seems to me that the colder it is outside, the warmer you want the food, it so happened that

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with a cross, you see, they should be, not necessarily golden, yes, well i have them here somewhere, i have them fried a little more, but the main thing is that they are soft and tender , i put the filling here, we roll it up, all this beauty like this, that’s it, it turns out like this envelope, a restaurant, well, it’s very simple, but it looks impressive, it's a little, of course, this is what you need to tinker with, yes, in order to wrap the envelopes, well, listen, when i remember how , as a child, for example, i fried these eggplant circles, and remember, turn each one over, then we layered these circles with cheese there with something with garlic. with mayonnaise it’s much more harmful, let’s face it, it’s true that it seems much less appetizing and beautiful to me, there’s even more taste here, with mayonnaise everything is already clear, but here it’s all so interesting, i adore

cold eggplants, i absolutely adore them , here cold eggplant caviar or stewed ones, you know - vegetables, that’s what my grandmother called sauté, potatoes were always added to the sauté, just stewed eggplants with peppers, onions and garlic. this is caviar, this sauté is always with potatoes, but i love it all very much, in fact i really love it chilled cold, well, well, it’s great , really, very beautiful, simple, it seems to me, the ingredients are very clear to us, all of them, but ... everything looks new, the only thing i suggest is sprinkling, since we have basil inside, sprinkle mint leaves here, you know, eggplants, peppers. tomatoes are very friendly with mint, cheese is also feto, it turns out like this, we are used to the fact that mint is usually added to desserts, this is an absolute stereotype, moreover, mint in desserts seems to me

to be quite often inappropriate, it is too bright, here with such bright ingredients , like adjika, like sweet peppers, like rich eggplants, and salted feto, everything works very well, the appetizer is on the table, our dessert is also ... ready, if you lower this mold, like that, naturally, right to the edges, yes , not, so that the water does not fall into boiling water into hot water, literally for 10 seconds, then very easily from any shape. cherries with sugar to make such a syrup, cherries in syrup, but it seems to me that it’s wonderful as it is, look, you see, you see the consistency, it’s divine, look, it’s tender, it’s not like that, you see how it is, here she is, here she is, she should be trembling like this, you see, this shows

what it is. kota is perfect in consistency, but now you’ll judge the taste yourself, tell me how you like it, well, by the way, we’ve already got it ready, like this beauty, our meat with vegetables, look what, as i told you, see what cabbage, it ’s ready, but it’s crispy, you understand, beauty, look what pearl barley, what all the vegetables are. everything is perfectly simply cooked, and how healthy it is, you understand, this is the method of cooking, the minimum amount of bad fats, just no bad fats at all, uh-huh, they sealed the meat a little in olive oil, everything, everything else is completely healthy, and look what our

meat looks like, you see, it’s just like that... it it’s just falling apart, it’s a miracle, i want to tell you, such helpers are simply brilliant inventions that make not only our life in the kitchen easier, yes, easier, more convenient, but tastier and healthier, it smells like great pilaf, that’s what i tell you i will say that of course they don’t add turnips or any pearl barley to pilaf. yes, not cabbage, but it’s just a masterpiece, sprinkle some fresh thyme here, sprinkle it like this, wipe it off so that only the leaves, well, for beauty, you can put a few twigs, arrange such a luxurious bouquet like this, serve, well look, the first is the second and not the compote

dessert, bon appetit. we have stolby park, nikolaevskaya sopka, where the highest

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