let's roll it up, and you eat them like tacos , it's done, that's it, our pancake fan is ready, we take out the salad and try it, you know how, summer in one plate, with an oriental mood , easy, simply refreshing, this is the very thing, in this heat, what can you say, the italian did it well, come on, then dessert , come on, the sauce was perfect, tsarikhami, you like it, i like it, but i wouldn’t call them, for me this is a pancake with character,

lush, powerful, yet i really like it, of course, this is a palette of spices, it enriches and decorates so beautifully, thank you for these excellent recipes for a great mood, glad to meet you, mutually, today i often repeated the word beach to you, well, because it characterizes these places very well, there are beaches all around and what is the color of the sea... the sand is incredible, the water is warm, all year round, perfect a place where to spend the winter, however, a new word appeared in my vocabulary, which for me is even more descriptive, revival. i really admire how the emirates have been able to create incredible beauty in just a few decades where there was once nothing but desert. me personally

i am very inspired by their courage, to give free rein to their imagination , to imagine the world of the future and to embody it, despite how much it sounds like a utopia, this is a kind of revival, and now friends, let us imagine our go-eat future, although you now tell me, federik, why imagine when you can just watch next saturday, you know, i agree, so see you soon on the screen, ciao! the stars have aligned, tomorrow immediately after the avatar show on ntv. where to buy osago? of course, on the website compare. at the best price and without overpayments. where to go, where to buy osaka, of course, on the sravni website. here. save on purchasing a policy,

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yams, what they call sweet potatoes, i chopped the sweet potatoes into cubes, i took a deep frying pan, added oil here, the potatoes go into the frying pan, it’s not even a frying pan anymore or we need a wok or a saucepan, i also take a red onion , the red one is just a little sweeter, less, i would say, you know, so harmful, but white is also suitable and leeks will be good if i want to experiment, cut a clove of garlic into half rings, put everything in a frying pan and it’s ready! don’t add any broth, anything,

or salt yet, just cook for 10-15 minutes until soft, remember? about onions, sweet potatoes with garlic, but in general, you know where we get inspiration for cooking, that’s inspiration - such a thing, you know, writers say, you just sit down and work, it’s the same in the kitchen, but it seems to me that inspiration you don’t need to wait, you just need to start, you come to the kitchen and start doing something, but at the same time there is one thing necessary condition, the writer must have paper and a pen there, or yes, maybe a computer, there used to be a typewriter, and... we must have food, right? i always have a supply of basic products , but today i have coconut milk, wow, i ’ve already given you the whole secret, for this soup i still need coconut milk, but it wasn’t there, but it’s good that i have a zbermarket where you can order , well , almost anything, exactly from those

stores that i’m used to, for a price, by the way, sometimes it’s even more profitable than in in the store itself, if you order from the section here cheaper, there is just such a section, can you imagine, when assembling for... they can call you, check the expiration dates, select a replacement, if something is not on the shelf, they also deliver from the restaurant to the supermarket, and it’s free, the application is very convenient, and with the promotional code yulia there will be a 15% discount on your first order, so enjoy it to your health, i open the application, select the store i need, the products i need, i ordered everything we need, don’t forget , what we are going through a process here, very quickly , by the way, these sweet potatoes are cooked, faster than pumpkin, in about 10 minutes everything will be as it should be, so about the dressing, about adding to this soup, i will need a blender, all sorts of herbs,

cilantro, parsley, mint, leaves , a couple of sprigs of green onions, in this way, we make such a green pesto, well, of course it’s not pesto, because we’re not adding pine nuts here, these are such wonderful lightly fried peanuts, groundnuts, a clove of garlic, we remove the anger, we don’t add any cheese , usually added to pesto picarino or parmesan, and we add garlic, a little soy sauce, a little fish sauce, there is this vietnamese nampla sauce, or you can add some worcestershire, add olive oil, a couple

of tablespoons, pepper, chili, without seeds, it turns out spicy the dressing, of course, you can do without... without chili pepper at all or reduce its amount, but it just seems to me that with sweet potatoes this spicy dressing works brilliantly, now a little sugar, sugar can be replaced with honey or syrup, for example, maple, beat, gemmahey is 100% natural, renastop helps fight the runny nose at an affordable price, and rinnost: active from 25 seconds, each has its own renostop, a special edition of superstar, which is entirely dedicated to the work of composer viktor drobysh, today every artist’s assessment is somewhere in my soul, and my assessment, virtuoso

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chemicals, cough tablets, renival, we trust renival, we choose renival, it’s delicious from the wrong one, who cooks well, and whoever chooses tasty things tastes good where it tastes good. it turns out that you and i, look how beautiful it is, you see how wonderful this oriental pesto is, put it in some kind of bowl-plate, so that later you can put a table like this, by the way, you can , for example, season some glass noodles or buckwheat with this... it will also be very tasty, or bake the vegetables a little like this , season it on top, it’s just beautiful, i’ll also grate

ginger root, well, somewhere a level teaspoon of grated ginger, that is, as a rule, you take a root the size of your thumb, here i have kari paste , look, you see nothing, look how soft it is. the potatoes have become, yes, and the onions are soft, this is exactly what it tells us, that here, now our soup will be ready, but first we add a teaspoon of kari paste here, this is not a spicy paste, just aromatic, all the spiciness will be in the dressing that we made, well, ginger, of course, will give a little spiciness , well, this is not the same spiciness that we can talk about now, let's... without adding liquid until the spices

appear brighter here, always heating the spices gives them the opportunity to open up more fully and only then do we add a little salt, you remember yes, that we do not we didn't add salt or pepper add, even for flavor , there is no need for this here, i need coconut milk, that same coconut milk, for about 400 g of sweet potatoes 300 ml of coconut milk and if there is not enough liquid volume so that the soup does not turn out... puree , and the soup is puree, we add a little vegetable broth , the broth is boiled with parsnip root, carrots, onions, herbs, bay leaves, allspice, nothing else, a little salt, now we bring all this beauty to a boil and after three minutes the soup us will be ready, the soup

is already ready for you and me, we... look at it, what a beauty this is, whipping, of course , it’s most convenient in a blender, i have such a wonderful assistant in the redmond kitchen, we’ll make cream soup in a stationary redmond blender, it’s very powerful, so it’s effective, it’s convenient to beat eggs if you need to make a biscuit, ice can be crushed , and of course, mix smoothies, cream soups, its body is made of metal, so it remains just like new for a long time, does not scratch, does not... lose its original appearance, and its jug is not liked by its volume, there is more than one and a half liters, here is a liter and 800 ml, soup can be prepared for the whole family at once, by the way, the glass is thick and heat-resistant, you can whip up the soup without waiting for it to cool down, so pour the contents of our frying pan into this wonderful jug, if you suddenly

feel like that it turns out a little dense , there is not enough liquid, you can add either vegetable broth, which for example i still have, or more coconut milk, in extreme cases , hot water, that’s also normal, i really love puree soups, yes, especially such cozy and and it seems to me, you know, in winter, all these aromas of coconut, ginger, hot pepper in the taste, it additionally warms up, really, this exotic thing, it is very appropriate in autumn and winter, right? now we’ve covered it, set it up, turned it on

and whisked, well, look, the soup is ready, it’s thanks to the fact that, oh , you see, god, how smooth it is, absolutely perfect, the structure turns out like this, you don’t even need a ladle, look how beautiful it is, divine how it smells, and now that same pesto, aromatic spicy, a little, a little while you taste the soup, i'm making cookies, and thank you for your health! one egg, sugar, but of course, we are talking about dessert now , so sugar and egg, this is such a basis, but you and i like it not to be too cloying, so i add these 2.5

tablespoons of sugar, no more needed , well, then the shortbread dough behaves well with a small amount of... sugar too, the mass has lightened, became slightly fluffy, no more is needed, literally beat for 2-3 minutes, no longer, now 150 g of flour, a pinch of baking powder, a pinch of salt, orange zest. you can take lemon, you don’t have to add it, but i really like it when the crispiest dough has such citrus notes, by the way in winter, for some reason i want more citrus fruits in winter or late autumn, and the sunny specks in the dough turn out to be so cheerful, there is, flour, baking powder, salt,

orange zest go into this... blender with here i need to add 100 butter, softened butter, that is, at room temperature, i took it out of the refrigerator the night before and look, this is what high-quality butter means, this butter is delicious, fat content is 82.5% , so it sat all night, perfect consistency, structure, by the way, it’s very convenient to weigh, you don’t need to weigh it, look, 50-50, here’s 100 g. well, raw materials. acts as its own farm producer, so the production of this butter is controlled at every stage, and you know, you need 20 liters of milk to make a kilogram of butter, so that’s it. right now, i really trust this particular quality, well, then you understand if you have good creamy butter, shortbread cookies very much depends on what kind of butter you add,

so first beat the flour with butter, you see what kind of crumb it turns out, perfect, now add the egg and sugar here. a little vanilla , i know we added orange, but vanilla wouldn't hurt, a teaspoon of vanilla extract, beat, voila, here's the dough, now put a little flour on the work surface, so look how beautiful it is, it's very flexible this dough, it's so very you know, it’s flexible,

put it on the surface here, no need so that we have this dough, you know, so tight... steep, no, we need a little bit, just so that the flour helps us form such balls, so our hands are either in water or in flour, so i make these small balls , i’m placing the balls, i’ve already prepared a baking tray with baking paper, look, i’m making a hole like this in each ball, you see, so that you get a hole like this. that's it, we got 17 cookies, look, now, as i said, we make such

a depression in each ball, using our thumb, we need such a yanka, this bowl can be filled with, well, some kind of filling, yes , ah, that is, well, probably, you can come up with some kind of cream, that is, you can first bake these, these cookies and you will get something like this, a mold with deepening, but i like it better and it turns out much tastier if you bake it with the filling, but for this the filling must be special, the filling that will not spread, will not run away, will not spoil this whole beautiful shape, however, they look very elegant that way , that’s why i use jam moheev, it’s tested, and rolls with it i baked jam, shortbreads, all sorts of things, and now you see here i have wild berry jam, that is, there is a raspberry aroma, there is an aroma of currants, and blueberries,

there is blueberry jam separately, i will fill it like this, you see, in the recess, i send it half a teaspoon of jam, so now... orange, again speaking, by the way, since we have orange zest in the dough, then they will directly support each other, well, then it’s still orange, very tasty, just for tea, i i think it's a cookie with an orange filling, so if they're a little bit, you know, just a little bit - i generously put in, yeah, but despite the fact that there's jam. it holds its shape very well, there are a lot of fruits , there are no artificial ingredients, everything here is very natural, oh, that’s it, i’ve already made more

orange ones than was intended, i love orange filling, so if suddenly i, since i’m very i generously send the filling here, it may, a little, overflow its banks, as they say, it won’t upset me at all, because i like it when you get such a caramel crust, thanks to this filling. well, you see, i have orange, and blueberry, and wild berries, everything is here, so, well, there might also be wild berries here, that’s beauty, well, now the oven is 180°, up-down mode, without blowing. everything is baked very quickly, well, like any cookie, 10-12 minutes, and the cookies will be on the table for exactly that amount of time, you and i need to prepare the pasta, we will prepare the fettuccine with you.

look, the rooster pasta is wonderful, i love this form of italian pasta, such wide noodles, look, these are the nests, they simply absorb the sauce fantastically, you know why, thanks to the fact that they are made from durum flour , that is, such a premium quality of pasta, the kind of pasta that doesn’t make you fat, you and i are responsible for this, that’s why we eat a couple of pastas once a week, just consistently, for us this is an absolutely dietary product, because it is slow. sugar, that is, slow carbohydrates, is a source of energy, a source of pleasure, and this pasta is made using italian technologies on bronze matrices, so this rough surface perfectly absorbs any sauce, so i’m now putting these wonderful nests of pasta in salted water. our

pasta is cooked in salted water, as you remember, for a minute less than indicated on the package, al dente for 5 minutes, which means cook for 4 and a half minutes, during this time we heat the frying pan very, very quickly, add olive oil here, two tablespoons, well depending on how much paste you took, take an onion, in general it’s better to take shallots, because they are brighter, here is a medium-sized shallot, bright in aroma, finely, finely, finely, finely, chopped, we work as quickly as possible, but of course we save our fingers, so, add the shallots to the frying pan , we make this version of the sauce.

why i say version, because usually tuna is not added to putanesca, but i want to make it brighter, more interesting, and i will definitely add tuna from a can, not fresh, not freshly frozen or chilled, but just in a can in its own juice, very great, it turned out that dinner was gone, sbermarket will fix everything, your favorite stores and restaurants are in one sbermarket application, everything you love is there. once in the body, influenza and arvi viruses begin to multiply , time works against us , orbido can prevent their multiplication, every third resident of russia dreams of hosting a travel show, now anyone has such an opportunity, nikolai, you are my traveling companion. hurray, timur rodriguez and his traveling companion are going on a trip, but where? in ancient times, this land was the center

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so, garlic to the onion, a little pepper, chili, well, you can add italian flavor, generally private. uses dry piperancino, but fresh chili like this, a few slices, will also be good, puttanesca usually, well, i kind of use everything that’s at hand, that is, these are tomatoes in their own juice, not fresh, but well of course, they are fresh when they were closed, but i mean that they are not not not those that are just seasonal, in a jar, the main thing is that there are no unnecessary additives, without starch, so that it is without everything, this called: passata, these are cooked , mashed tomatoes, these are olives, i have such large ones, i pitted them, you can have black, green, purple, any that you have on hand, don’t forget, nothing

should burn, just like that i put it here to cool the atmosphere in the frying pan a little. is on over low heat we combine all this beauty, so we finish with olives, a couple more pieces here, well, somewhere you know, a handful of olives , five or six medium ones, i just got three of these large ones. so, olives. hot peppers, chili, capers, a handful, about a tablespoon, i have capers in vinegar that are salted, if you use capers in salt,

they need to be rinsed of salt, as a rule, almost, in principle, we already have the classic puttanesca here is present in the frying pan, but as i said, i’m interested in this experiment, i add here tuna in its own juice without oil, a dietary product, an excellent source of protein, and combine everything. those same 4 and a half minutes have already passed, the sauce is almost ready, so right from here, wow, look, beauty, yes, and i want the pasta to come in this sauce, because as long as it is, it will come to the right one, here it is this, you know, aldente state, yes, that is , undigested, it will begin... to absorb into itself, thanks to this rough surface, the sauce will turn out even tastier, so

we don’t pour out the water yet, we might need it, i love this, look what a luxury it is, by the way, i said everything about water correctly, because you already need to add a little water, just like this one ladle, right. and for a couple of minutes, despite the fact that we didn’t finish cooking the pasta, and it only took half a minute, but here it still doesn’t boil, it is, of course, here it’s hot, warm, but it’s not in the water, so it cooks slower, so one and a half to two minutes until it’s perfect, we can afford to keep the pasta here, and now don’t forget about the greens, i i suggest seasoning, of course, for italian pasta in general, a classic, where

there are tomatoes, there is basil, yes, but i have tarragon, and i think tarragon is so great, it just marries tomatoes, tuna, capers, olives, the olive oil that is there will simply refresh this spiciness that is from the chili and lift it a little, so here are a few sprigs. tarragon, when the pasta is ready, our pasta is already ready, put the paste here, look how beautiful it is, what is this, if not saturday morning happiness, though a little greens, well, whether you like tarragon or not, basil will also work, by the way, mint will be interesting, and cilantro will be nice, and of course, we have cookies ready, this is what i

call well-coordinated team work, look how beautiful they are, look what they are rosy, there are practically no escapees , well, here are a couple, but in fact it seems to me that it all looks very charming, the main thing is that they are tender , our cookies, the main thing is that they are tasty, dear and beautiful, well, in general, we’ll quickly make tea, let's start our saturday gatherings with coffee, bon appetit.

hello, at ntv news, in the studio dmitry zaboysty. we start with the work of our military in the special operation zone, russian paratroopers disrupted the landing of militants on the right bank of the dnieper in the kherson region, and struck a lancet with loitering ammunition. airborne units also opened and destroyed several observation posts of enemy equipment near artyomovsk, with the help of fpv drones; small and very maneuverable drones allow you to direct them with pinpoint accuracy. at the kupinsky site , the discovered supports are broken rapier anti-tank guns, they are also called artillery sniper rifles. it only takes a minute for the crew to prepare the gun for battle.