after that, we send the paw to the frying pan, while our paw is frying, you and i will make claws, claws, yes, from garlic, you can take garlic for yourself, so, well, for example, here’s a clove of garlic, cut into thin slices, and we’ll go around the paw put it in and fry it, these will be our fried claws, the garlic claws need to be salted and fried on both sides, and the paw itself needs to be cooked. in the oven for 15 minutes and you can try, well, you have to do it like a man without a knife, well, whatever you say, come on, come on, try it, break it, you need to take another lightly salted cucumber, so, a piece, take it with potatoes. a crazy crunch comes

from the nuts, crash, crash, crash, there is something , you know, primal in this, i ’m thinking now, it’s just a siliconized paw, but in my head i’m going through the thoughts that i’m about to eat a bear’s paw, i a real hunter, i’m a real man, the dish is very spectacular and also very tasty, double pleasure, for which you get double grace, thank you. that come, we’ll do something delicious, we’ll definitely go, let’s go, let’s go, eat, i came to mordovia in the cold winter, but the locals warmed me with their hospitality, oh, it ’s all cozy and white, we’re taking pictures, yes, it’s cold in the square, come here, let’s get some sleep, oh, oh, oh,

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you and i haven't made cookies for a long time, but in general, cookies are such a wonderful lifesaver, especially when, in principle, you don’t want a cake, you don’t want chocolate candy, but still, something sweet, healthy, homemade, it seems to me, should always be in your arsenal. i combine the usual 200 g of flour, 120 g of sugar. here in this beating glass and 115 g of soft butter, this is a classic, now we take a blender with a mixer attachment, that is, of course you can beat by hand, but it will take longer, now that we have, pay attention, you see, how well everything came together, but do not beat it so that the oil does not release water, because the oil is warm, and i add one egg here. we continue to beat,

so a tablespoon of any syrup, i add gava syrup, you can take liquid honey, you can take maple syrup, here is the butter-sugar base, i would say so, we have it ready and we separately combine the dry ingredients. here we have, as i already said, 200 g of flour, here is a teaspoon with a heap of baking powder, a pinch of salt, nuts, absolutely any nuts, i just happened to have it on hand walnuts, i’ll chop them with a knife like this, that’s why it’s important to use a knife, if we do this in a blender, we’ll get nut flour, we need such good large pieces of nuts. so here i have 100 g

of walnuts, and also 70 g of oatmeal, all the nuts were chopped up, well, look how beautiful they are. now i have candied ginger here, now you can generally find any dried fruit, you want pieces of papaya, you want pieces of mango, well, the most exotic things are all available, the cranberries here are brilliant, the dried cherries are wonderful, i i took ginger, why? well, in general , ginger works very well in oatmeal cookies, i ’m still in a winter mood and in general ginger is such a thing like gingerbread... i really think it works well, but i’ll still add a little raisins, i washed them, soaked them in boiling water and dried them , about 50 g each of ginger and raisins, mix all the dry ingredients and add our egg-butter-sugar mixture here, all that remains is

to combine everything and the dough is ready, if suddenly, especially in this... season when we have a central heating, it seems to you that the dough does not come together, literally a tablespoon of ice water, no need to add butter , no need to pour cream, no need to beat another egg, a tablespoon of ice water, and now we take a baking sheet, baking paper on the baking sheet, cold water so that, if you suddenly need to wet your hands to make it easier to work with the dough, oh, i can’t tell you what a pleasure it is to feel this dough in your hands, it is very manageable, if you wish

, you can, for example, make such a dough either into a ball or straight away into a sausage like this, freeze, and absolutely calm, there for 3-4 weeks in the freezer. the dough lives, just took it out, immediately cut it into the slices you need, straight into the oven, without defrosting, it’s very convenient, and just by the way, the friability improves in the freezer, it doesn’t just turn out that it’s pleasant to chew, you know , shortbread cookies that really melt, but you and i never have enough time for them to sit still in the freezer, let’s start making cookies right away, i don’t really like it when cookies are so... huge, huge, i like it for a couple of bites, that's why i make them so small. jim makheev is one hundred percent natural. when you pick up a profit debit card, you will immediately discover all the possibilities of incredibly profitable conditions: a high

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you need to retreat a little, because when there is butter in the recipe and during heat treatment this is inevitable, the cookies will expand, that is, they will take up a little more space than we have allocated for them, so be sure to retreat a couple of centimeters from each other , so that they have the opportunity to grow, well, here are the first 16 livers. we have ready, the temperature should not be very high, 170°, in general this is not very typical

for this kind of baking, because as a rule, the temperature is set at either 180 or 190, but here the whole point is that the cookies should be very good, slowly bake, it will spend 12-16 minutes in the oven, it all depends on how golden you like it, i... i like it when it’s very crispy, very golden, while the cookies are cooking, we’ll make pasta, well, in general, you and i are friends with grandi pasta, that is, not just pasta, and grandi pasta, in general, is my favorite manufacturer, which makes the best pasta, in my opinion, that i know of, firstly, because this manufacturer is used for making any pasta. is called durum wheat , which means that, firstly, it is healthy, and secondly, it is very tasty, the form

of the paste is called kavatapi, and it is generally wonderful, by the way, this is the form that adult children, especially children, adore, and why it is good because, in addition, as i already said, this wheat is durum, which means it’s healthier, which means it doesn’t get soggy like other pasta, and it also absorbs all the sauces very well, keeps its shape very well, and moreover... i want to tell you, it lifts your mood very well, because these are slow carbohydrates, and we need slow carbohydrates just so that sugar enters the blood slowly, so that we have a lot of strength and a good mood, in general, like this: that’s it, so we boil it in salted water, the water should be very salty, we use this pasta cook according to the instructions on the package, but for 3 minutes less, and for the sauce you and i will need, firstly, well, i take this half of a white onion, garlic, one such large clove of garlic, we will need meat,

in this case i use veal, this is the meat i will use ground meat. of course , i didn’t make the minced meat myself, i definitely need an assistant, in this case it ’s a redmond meat grinder, a very powerful device, reliable, because the body here is all metal, look how beautiful it is, and this redmond meat grinder can turn it in one minute 2.5 kg of minced meat, you can imagine, on the electronic panel you can select the speed needed for specific purposes, for example , standard for chicken or fish fillet, or maximum for beef, for lamb for chopping. belderya, and there is also an attachment for preparing minced meat of different grinds, from steaks to dumplings, in addition, attachments for chopping vegetables, because you can very quickly grate potatoes for drams or cucumbers and apples for salads, you imagine some kind of indispensable assistant for kitchen, all these devices they are stored very compactly, well, you can clearly see how stylish, convenient and

practical it is, so, let’s make minced meat. i combine onions and garlic in a meat grinder, sometimes, of course , i don’t have time, i buy ready-made minced meat or there are ready-made meatballs, but to be honest , what i love most is when i see a piece of meat, i make minced meat from it myself, be it a filling for pies, for dumplings, for cutlets, or like today’s meatballs for pasta, before i start with... forming meatballs, or rather, well, in general, such meatballs balls, chop another half onion, chop another clove of garlic, also finely chop,

add everything to the pan, first of course don’t forget the oil, in this case. we combine vegetable and butter , in general, frying is best done with this particular combination, vegetable and butter, firstly, nothing burns, and secondly , it turns out tastier, because even the aroma, you know, from these two oils, it becomes different , oh, first here is a pinch of fennel, fennel seeds, you know, it’s surprising, but just in a hot frying pan in a hot oil seeds. when combined with minced meat , it turns out to be some kind of bomb, that is , we know that cumin works well with meat, we know that coriander works well, and some kind of black pepper, understandable, or pepper and peas, listen, well, fennel works no worse, it’s very interesting, that is, if you like experimenting like me, be sure to listen to this small detail, the smell has already started,

as soon as the onion becomes soft and we also don’t give garlic in any way. it smells, i add tomato paste here, straight such a good generous tablespoon, well , almost like onions, the fennel smells fragrant, the oil is wonderful , two tomato pastes, now i reduce the temperature over low heat, what does it call... i need to bring the onions to readiness so that they become tender and not crunchy, well and of course combined with the pasta, add a little salt, beauty, and in the meantime we take the minced meat, a little salt,

and pepper, of course. freshly ground black, well , i like it for an amateur, as it’s not even the spiciness that interests me, it’s the aroma of ground pepper, but about two tablespoons of hard cheese, a little bit of thyme, i really love it when thyme is combined with meat taste, some like rosemary, some marjoram, oregano, some tell me i don’t need anything, give me the pure taste of meat, that is, there is no - you know right away, it’s definitely just not like that... well, first we put everything together, of course, yes, so that everything had a little more salt, and now do it right here. next, one, two, in general, you understand, yes, the process is elementary, if you are too lazy to make these

balls, you can just simmer the minced meat in this sauce, then season everything, and season the pasta with this minced meat, cover it with cheese and bake, also an option if you don’t have time or just don’t want to mess around, well, of course, it turns out neater and nicer when it’s like that... now just a little bit neatly so stir it, oh, look how beautiful the crust is, because, oh, it’s just a miracle, well, just great, we turned them over, we add 100 ml of white wine here, increase the heat so that the alcohol from the wine evaporates, a little salt, a little -a little more in the sauce, a little pepper and i’ll add one

a small hot pepper, you won’t feel its spiciness, it will give a little bit of piquancy, that is, you can, of course , do without it, but it seems to me that it’s even more interesting with this, now immediately in this form. look how beautiful it is, when i say why i love this particular manufacturer so much, the pasta never loses its shape, it never becomes so boiled, kvela, it’s always a little aldente, in principle, these meatballs are small, but here they are in the sauce, the pasta is also ready, as i already said, it’s 70% ready, so everything is there. meatballs 80% ready. along with the sauce, meatballs , meatballs are added to the pasta, here i

have hard mozzarella cheese, mozzarella, you can take the kind of mozzarella that is grated, well, for pizza, that is, it happens, you know, this is a harder mozzarella, this is how i have it since it's the kind of mozzarella that's good for salads, but it's... in such dishes, in such recipes, it behaves ideally , that is, it gives such a creamy, buttery crust, a little secret, firstly, as you saw, i didn’t throw the pasta into a colander, i was right there a little water, of course, came across here in our pasta, then of course the sauce itself is juicy, but, to be honest, this is not enough for me, so i literally have one or two ladles. just like that, one is enough for me and i sprinkle everything with hard cheese, like parmesan, that is, any hard cheese that

you like, so that there is a good, like this, a good coating, and with us, look how everything turns out perfectly, the cookies are ready, as i already told you, it all depends on how deep-fried they like it in this house cookies, it seems to me that this is ideal, and also how ideal it is here, well, here it often happens when one pops out, the other runs into the oven, literally about 20 minutes, that is , as soon as we have a beautiful crust, but here the temperature 190°, 15:20 minutes, everything will be ready, the cookies, of course, will have to wait until they cool down a little, grandma always said, you can’t eat hot dough, you need to make a salad. i take a dry frying pan here, well, two or three tablespoons of pumpkin seeds, seeds too, well

pumpkin, because it is believed that for some reason they are more healthy than sunflower seeds, but both are tasty, in any case, both need to be dried a little in a dry frying pan, make a dressing, that is, the most important job is here are the seeds in the frying pan, but no, wait, wait, cut the apple. i love it, can you imagine, it’s just antonovka, that is, i’m so lucky in the market, now at this time of year it’s very difficult to find such apples, that is, all the autumn apples are practically eaten, destroyed, but i’m lucky, well, in any case, it’s better to find such a sour apple, in general a sour apple in a salad, but it always works much more interesting than a sweet one, well, basically, there’s an apple here, in general, at my house they really like apples in salads. even in a fur coat, my husband demands that an apple be added, in olivier salad i add an apple, but the famous salad there is what’s called a brush, or something

like that when i... apples in the salad are very i respect you, well, if suddenly you don’t have an apple at hand, you know, you can even add pieces of orange or tangerine, it’s also very tasty, why am i explaining to you, first, i ’ll deal with the apple now, you see how real antonovka is, it gets very dark very quickly, in order for the apple not to darken, you need to sprinkle it with lemon juice instantly. iron is neutralized, as i understand it, i don’t know, somehow vitamin c works with iron, i’m not a chemist, but i guess so, because you see, everything at once, not a single dark spot remains, but why am i saying, what is this, this was the most difficult thing, don’t forget about the seeds, that’s it, you can turn it off the fire is already on, the frying pan is so well heated up, they arrive here, already without fire , now the dressing, for dressing is very important:

of course, oil, definitely cold -pressed oil, not necessarily olive, it could be linseed oil, it could be sunflower oil , which is exactly cold-pressed, it could be walnut oil, that is, here i generally experiment with oils and i do a lot now - i listen to specialists who deal with healthy nutrition, endocrinologists, nutritionists, nutritionists, they say that each oil definitely has its own microelements and its own omega, so it’s very important to alternate, in this case, i have walnut oil, i definitely add it here, i can’t imagine any dressing without mohei mustard, in this case it’s grainy mustard, that is , it is so slightly sweet, these grains work very well, i adore russian mustard, for example, jellied meat without this mustard is simply impossible to imagine, and of course , dejon mustard is also good, but in this case, you see it’s so generous - almost generous a tablespoon of mustard, i also added here

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create such a wonderful emulsion. juice of half a lemon and a little vinegar. i have apple cider vinegar, a tablespoon. so we put it together, salt and pepper let's dance, a little salt, because mustard actually gives the right saltiness, so right on the tip of the knife of salt, a quarter of a teaspoon spoons of freshly ground black pepper and shake it baby, just like that, listen, this is really the best - an invention, it seems to me, when dressing is made in a jar like this, firstly, it can be stored in the refrigerator, that is, it can be made directly ... just add a large portion when you need it, secondly, everything is clean and everything came together very well, look what a wonderful emulsion it turned out to be, so mustard-oil aromatic. so, our dressing is ready, but as for the leaves,

no work, pure pleasure. let's take it lettuce leaves white dacha, with the sonorous name vasfor, very rich in taste and color, mix. a juicy iceberg, you can see it right here, look, i take the plate right away. we lay out juicy iceberg, tender spinach , these are baby spinach leaves, radicho , so rich in color to taste, and i am absolutely sure of this quality, in fact, everything is visible here, they just show us everything, and this is a modern production that they use modern new environmentally friendly technologies, so that the products are always fresh, juicy and i will not tire of repeating, healthy, you need to eat salads every day, and so... salads and cooking are a pleasure, add that same apple here, mix it carefully, cranberries go very well with apples, and with spinach, with iceberg, but in general it’s very good in a salad it works, by the way, the raisins also behave interestingly

, now the dressing, i love when salads are juicy, but if, for example, your salad has to wait, well... 30-40 minutes, by the way, this mix behaves perfectly while waiting, it does not fade, it retains its crispy appearance very well, but then the dressing you can leave a little less on the table... so that if suddenly someone wants it, so that the person can be your guest there or your family and friends can add a little more juiciness and such taste, taste joy. now here i have such a soft goat cheese, in fact, the cheese can be any kind, it just seems to me that this kind of curd cheese, goat cheese just goes very well with cranberries, pumpkin seeds and with this mustard dressing, because him like that there is a slight piquancy, but adyghe would be good, fresh suluguni is also great, the

cheese that will give creaminess, use this one, i’m just also a fan of goat and sheep cheese, i love these ones, not just milky, just a little piquant notes, not only in salads, well, on sandwiches , well, in general, and in additions of some kind of pasta sauces and so on, well, as they say , taste and color, so here any salad is always, it’s always a free, free flight. .. that’s why i love salads, but also of course for the benefits, well, all that remains is to sprinkle it all with the seeds that we dried , so of course i want, it seems to me, some other herb, and of course, when we say salad, we mean that it is some kind of basil or cilantro, mint would be very nice, because cranberries, juicy apples and goat cheese, they are very, very crumpled... they are friends, by the way, i like mint and parsley still wanted to jump

here, after all i got a few leaves, tarragon would also be good, it seems to me that this is where bright herbs are, they are very appropriate, well, while we still have a couple of minutes to wait, when we take the pasta with meatballs out of the oven, you and i won’t waste time, we remove the resistance cookies, well, this is just fantastic, not cookies , and some kind of joy, well, i love powdered sugar on baked goods, i think it ’s elegant, and since we were very careful with sugar here, there’s not much sugar here, so a little powdered sugar for beauty and joy, tadam. beauty! well,

let's take out the meatballs! look, cheese crust! and the meatballs themselves, so fried, but most importantly, how juicy, tender, appetizing, in general! well, here, of course, there’s a little bit of parsley, or something like this, look how festive i have, just like baby basil, these are the leaves, look, just like this! very tiny, tiny, you don’t even need to tear them, just scatter them like this, well , in my opinion, firstly, it’s fast, secondly, tasty, beautiful and healthy, delight, pleasant appetite.

with sniper precision, our military successfully hit new enemy targets in the special operation zone. mutually respectful basis, today is the day of the diplomatic worker, and also under the sign of the green wooden dragon, the new year is celebrated in china. this is the program today in the studio of dmitry zaboisty. hello. the russian defense complex is entering a new stage. now enterprises will have to solve problems that arose during the special operation. the minister of defense stated this. sergey shaigu checked fulfillment of state defense orders at factories in udmurdia. the minister inspected the production of drones in one of