it has a delicate consistency and a rich taste with milky notes, which is ideal for topping and just what you need for pancakes. and the final touch, our popcorn, buckwheat pancake, without buckwheat popcorn, not buckwheat pancake, exactly, two small handfuls over the entire area, like that, yes, generously pour straight buckwheat, because you and i have a bitter pancake, it has a lot of buckwheat doesn't happen, that's it. ready, all that’s left to do is try, golden words, we tried together, let’s eat together, let’s do it like a real team, but be sure to ice cream, i’m interested in understanding what this popcorn gives us, firstly, it gives you a crunchy, pleasant texture in your mouth, because our pancake is tender, our ice cream is cold, our berries are a little sour, our popcorn is crunchy... exactly what i

thought, is it salty from caramel or something, or from our popcorn, salty, it could be popcorn, because we salt it, salt enhances the taste for you and me, damn it, because we you ice cream, berries and caramel are too sweet, this is necessary for balance, because otherwise it would be very peter, at first i was scared when you said that we were preparing a pancake, i thought it was as simple as shelling pears, i’ve already seen it 100 times, and today i discovered so many...

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today you and i will be preparing a sponge roll, in general, a sponge cake sounds somewhat ordinary, we are all accustomed to the fact that there are sponge cakes, sponge cookies, and rolls, but if we talk about a competent sponge cake, which is truly airy, tender, with these small bubbles, here you need to know the secrets, i propose today to start understanding these secrets, just start, i take a bowl, it is desirable that the bowl be heat-resistant like this, you see, i have such a bowl that has told the species, break four eggs here, eggs before, whatever you cook, omelette, pancakes, sponge cake, and an egg

will come, definitely eggs you need to wash them before using, well, of course you can’t wash them and put them back in the refrigerator, here is the specific number of eggs that you will use, i will need four eggs, 120 g of fine sugar, i immediately add it to this heatproof bowl, orange, orange must also be very washed well, and preferably with a special product... helps to get rid of it, in general citrus fruits are treated, unfortunately , in our realities, citrus fruits do not grow here, they are brought from overseas, so in order for them not to spoil, they are treated like this special, you know, they kind of cover it with a shell, this shell, especially if you use the zest, and not just you squeeze the juice out of an orange, when in principle you are not very interested in the peel, but i love orange peel and make tea. with

with such a peel or add zest either to the dough or to dressings or cream, so i carefully wash oranges, and wash lemons, and wash grapefruits, in general, any citrus fruits. ok, ok, i remove this shell , this coating, as carefully as possible, you see, i removed the zest, now here i have an incredible thing, can you imagine, dr. bakers is now making a new sugar, complex, colored, today is my orange-flavored roll, but at the same time it will be green, bright, can you imagine what combination, this bright rich orange, fresh smell. aroma and color, color, by the way, is achieved due to the fact that this package contains vanilla sugar with spirulina, and it can be used to color dough, cream, meringues, miringues, ice cream, glaze, today we will color - sponge cake, everything the extracts

that dr. bakers uses are natural, you can make, for example, some kind of soft pink or vice versa, deep raspberry, beets, and soflor - this is a color that turns out to be more yellow, something like that, you know, but golden, spirulino will give a green tint, but the color it turns out depending on how much sugar you add, either rich or gentle , and with one bag you can add from 300 to 500 g of either cream or dough, in this case we have dough, and i immediately add it here, while i didn’t even start whisking a bag of vanilla sugar with spirulina extract, look at the color, yeah, spirulina is generally a healthy thing. especially for us in our latitudes, when we have little iodine and the sea is very far away. so here i have a water bath. i start carefully in a water bath beat four eggs - 120 g of sugar, a bag

of vanilla sugar with spirulina and the zest of one orange. it seems to me that a natural question should arise, why do we beat our ingredients in a water bath? i want to tell you, the fact is that when we have such a uniform supply of heat from a water bath, we heat the whipped mixture , smaller bubbles are obtained and the dough is more saturated with oxygen, but of course manually. it will be quite difficult to whip it up, for this we need, of course, something like this here is the blender in my hand, this is the redmond immersion blender, in general i want to tell you, this is my favorite assistant today, i can’t imagine my day in the kitchen without a blender, by the way, it is very conveniently designed,

it has a vertical storage system for attachments, in addition to the standard one, it also has a whisk and a special press for puree, and that’s why i’m telling you, i use it every day, the same system is joined by a bowl with... a grinder for minced meat, for example, what to chop into nuts, the glass itself for whipping, that is, you have a very compact system of help in the kitchen, also pay attention to how quietly it works, compared to other blenders, naturally, its motor is low noise, but very powerful, and of course it is very beautiful, for absolutely anyone the kitchen design fits, i am very pleased with this stylish blue color, the rich taste of princess nuri tea gives warmth and warms hearts,

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, yes, spring, spring, blue sky and green leaves, when you beat it - and with your hand you should feel such a slight resistance that the dough, as soon as it has increased in volume, in fact i have three once you can see that it has increased in volume, i can just feel some kind of splendor, you see, look, it remains. such a stripe, this means that we turn off the heat, remove it carefully so that it does not overheat. our mass from the water bath, once again i want to show you how lush, airy and tender everything is, you see, this little stripe remains when you pass the whisk through the dough, here they are, you see, traces remain, such ridges, this that means, and look how wonderful the bubbles are, yes,

that means that we whipped it just right, now flour, naturally, when we talk... and for baking of this kind you need to take only the best ingredients, so makfa flour, which never fails, not even if i make biscuits, choux pastry, butter dough or pancake dough, this flour always for me the number one choice, because it is made according to the highest requirements of the state government, i usually don’t even sift this flour, but in this case, since this biscuit is quite capricious, i just... insure you and me a little, because what's in this biscuit is added, carefully add the flour, just like that, no baking powder is added, the whole story here is exactly how you and i

carefully and carefully beat the eggs with sugar in a water bath and how... we carefully, gently added 130 g of flour, well very beautiful, unusual , how is it, yes, now it’s just important here , you know, there are such recipes when you can do everything quickly, and not really think about the technology, you can do something by eye, but rely on your taste preferences, in this case this a recipe in which it is very important to observe all these little technological nuances. not to kill the bubbles, yes, yes, we need to support, to preserve this oxygen, with which we enriched our dough at the stage of beating in a water bath, just like that, carefully introduce the flour, now we take such a baking sheet,

put baking paper on it, a little butter, put our dough, tender, airy, fluffy, in the middle , carefully like this, help a little with a spatula. make a rectangle from this dough, oven preheated to 160°, mode hot air and place our bright green rectangle in the oven for 10-12 minutes. while our cake is baking, you and i

will cook the fish. i took the fish, this is what i have, you see , a fillet, four of these steaks, well, cut, well, more likely, yes, it still looks more like a fillet than a steak, and i put the fish in a mold, right into the one in which i will bake , i distribute it in such a way that here it is evenly, as my grandmother used to say, it lays down like a jack, this is already without the peel, yes, yes without the peel, but here in fact, it doesn’t matter, you can take fish. with the peel, you can take whole steaks , they are cut into fillets like this , the most important thing here is, it seems to me that fatty fish is best suited for this recipe, because i only combine spices and spices, here i have sweet paprika oregano, we don’t spare any spices , here i have dry garlic, that is, garlic powder and

a little bit of thyme, and here i have just a little bit of cumin and rosemary, i’ll add rosemary to it, and a little bit of cumin, i know what we have for cumin there is some kind of warning that supposedly it can only be added to pilaf, this is an absolute, it seems to me, such a conservative point of view, because zira works great as a, you know, flavor enhancer, i would say, not only with rice and meat, with fish, with chicken, with turkey, and in general, if you like oriental flavors, then here we have paprika, and garlic, and cumin, herbs, it turns out like this... more history, i i would say, you know, not the mediterranean, not our russian sea, where we most often for fish we use, for example, dill, or some pickled onions. and pepper , that’s just such a more spicy story, and oddly enough, i really like how it works with fatty fish, because

these spices, firstly, they are very useful, by the way, all these spices, every of these, it has such almost healing medicinal properties, which is why there are quite a lot of them in kitchens, well, often just the peoples of the world, someone calls it zeroa, someone calls it cumin. and this spice is quite common used, paprika is in spanish cuisine, it is in italian cuisine, and we have it in the caucasus, here we have such a very good combination of bright flavors, a little vegetable oil, just a little, orange, these orange slices, just like that you know, circles, we ’re just with you, we just have this orange, which we used the zest of, and here i cut it into thin circles like this: well, a little more than half an orange and put it on top, and you know how interesting it is, from the lemon , i love fish with lemon, in general it is classic, but from lemon, especially fatty fish

such as salmon or trout or salmon , lose their color and become more whitish, but from orange, although there are the same citrus acids, there is no loss of color, it turns out very tasty and interesting, well of course, don’t forget about salt, by the way, for those who want to switch. such a low-salt diet, the presence of spices really helps brighten up these culinary everyday life, but i added a little salt, now i have the oven here preheated to 180°, until done, as a rule, this is when a tall steak, and such a tall fillet, it ’s about 18-20 minutes, you need to keep your finger on the pulse, as they say, all the time, and now you and i will make a salad. i love recipes like this when you know, several ingredients are combined and we don’t lose, we don’t have anything there,

these half-oranges won’t dry out because i add them, look, it’s also interesting, right in the salad bowl, in which i will put the salad on, i’m making the dressing right here, for the dressing i need the juice of half an orange, by the way, if you like it at all orange? i really love oranges in salads, otherwise you can just add orange segments here, but i, since i still have an orange in the roll, there will be a little zest, salmon with oranges, here i have a little olive oil, orange juice and definitely lemon juice, so that the orange is not so important, but gives it its own sweetness, so the lemon will give us sharpness, acidity, and, in general, lemon dressing... this is a thing, a very juicy lemon, so the juice of half a lemon , a little salt, a little

pepper, i will immediately prepare the remaining ingredients, this is a handful of hazelnuts, i dried them a little, and without oil, of course, you can dry them either in the oven or in a frying pan, the main thing is that we do not add oil. our task is to make such large pieces of nuts, instead of hazelnuts you can take walnuts , it seems to me ideal, by the way, piquant would also be nice, and almonds would also be good, in general, any nuts in the salad and pine nuts too, but not not always, it still depends on the combination with just cheese, it seems to me that any nuts really work, because that one of the ingredients here will be sheep cheese, listen, i think it’s time for me to take out the roll, or rather the base. look at the biscuit, you see , it has turned a little golden, wow, look, what a beauty, and under no circumstances should we overexpose it, you see, uh-huh, it’s so tender, soft,

now quickly, quickly, i take it on a towel, i pour in a little granulated sugar, just a little bit, just like that, then turn it over like that, oops, and now we remove the paper, what a beauty, and carefully wrap ours in a towel roll, so that it turns out while it is hot , so that it holds its shape, because then we will have to repair it, of course, with cream, cream, you and i will decide later what we will start with, i already have an idea, so, bye the roll remembers its shape, that is, the roll turns into a roll, we return to the salad, well, by the way, it’s time

to think about what will be the basis of our salad? today we have a lot of sweet flavors here, i told you that we have orange here, we have nuts, they are also sweetish, so i wanted them set off these sweet shades with a tart mix of lettuce leaves from the white dacha. iceberg is responsible for the crunchiness in this mix, radicia adds a slight bitterness, and kale cabbage adds astringency. you don’t even have to talk about how healthy all this is, though, you and i know that you need to eat salad every day, but... then you can even see how good it is, look at how wonderful the packaging is, the leaves are washed, dried, you can see how they are of high quality, and it’s clear that you just take them and add them to the dressing, i ’ll take two, because there aren’t a lot of leaves it happens, i love this crunchy, healthy combination, so to speak, they bathed

the leaves in the dressing. i also love this mix because it doesn’t get tired, so to speak, that is, it can be made an hour before you sit down at the table, but half an hour is for sure, and it will remain the same ringing, crispy and will not wither, as happens with other more tender, delicate mixes, well, then i also love it when there’s this, you know, that’s the elasticity of the leaves, look how beautiful it is, you see, all the leaves are shiny, everyone gets a hint of lemon orange juice, and... butter and salt and pepper, i’m already ready to eat it, really, i agree with you, but we’ll make everything a little more interesting, after all, these nuts that you and i chopped, here’s how since in this case it’s not about the biscuit, it’s all a matter of taste, what do you like more, i love nuts, nuts go well together, if you really have an orange left, then you can add some orange segments, that is, pieces without membranes, i suggest you add grapes here. now it's like that

time that all year round you can still find very decent grapes, they are juicy, they are sweet, and also very elastic, and in this case, look, they are seedless, that is, usually before there were only small varieties of grapes , i think we called them seedless raisins, now these grapes, look, i cut the large berries in half, elegant, juicy, shiny, so transparent, it seems to me that they...

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with stripes like this, and this is spanish cheese, but you can take any, in fact, it seems to me that bright cheese, goat cheese is good here, someone with exactly that. spicy aroma, so, because we have a lot of sweets here, the cheese really goes very well with such sweet notes. well, look, the salad is ready, and it can calmly wait until we see what’s happening in the oven with our fish, because the aroma is incredible, well, look how beautiful it is, the fish is not ready yet, but definitely here. .. we need to visit and see that everything here, you see, is saturated, so that all the fish has juice like this, we are now

let's season it just a little bit, literally for three or four minutes, and the fish will be... done, but for now we'll finish preparing the roll, whip the cream, whip the cream until creamy , so that it turns out, you see, a light airy buttercream, a few minutes, beauty. now take it, carefully unroll the roll, look at how wonderful

the dough is, it’s just beautiful. first, first i lubricate everything, so i really like the combination. this, firstly, green, bright color and orange color and support these wonderful notes of orange zests that we added to the dough, orange jam helps me. makheyev , by and large , you don’t have to add anything else at all, just coat this wonderful sponge cake with wonderful jam, which has such a high percentage of fruit, these orange peels, there are no artificial ingredients, everything is only natural and, by the way, the jam is not sweet, that is, here very good balance of sugar, look, a barely warm sponge cake, firstly, it cools instantly, thanks to the fact that we added jam here, and it is still soaked with this juice. from the jam, and we add cream here on top, i think it

’s divine, i’ll tell you honestly , the combination, that is, firstly, it’s all very simple, yes, there’s no complicated cream here , here it’s just a bright , rich taste of orange jam and light airy cream, neatly, all this like this, so that you get the shape of a roll, cut side down, and let the roll lie for a little bit , like that, so that it turns out naturally like a roll, and we have fish ready for you too look how beautiful it is, you see how

tanned the juicy pieces of orange are, the fish has not changed its color, as i promised you, if you want, you can add it here, serve it with slices of lemon, or you can leave it as it is, the only thing i i would recommend adding a little of everything, for example, some kind of greenery, in this case it seems to me that it would be very appropriate if you and i chop it a little. green onions, as she says beautifully, in general it is very important not to overcook the fish, because especially if you serve it like this i’m going to serve it in this particular form , the form is hot, the fish, as they say , arrives, yes, that is, it’s still cooking, so take it out of the oven two or three minutes earlier, that’s it, well, on top and for... for the aroma of green onions we added,

in fact, you and i, one might say, set the table, we have salad, we have sweet fish, bon appetit.

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