central television, today at 19:00 on ntv. kathmandu, for me, is a gigantic , incredibly rich open-air museum, that is, a place where any tourist can come and even... doesn’t bother looking for certain attractions, because they are here at every step, for example, architecture, clothing , which people wear , are absolutely original, in each yard they live their own life, someone sells exotic fruits, someone plays bagminton, someone prays, or you are walking down the street, took a wrong turn and hop, you will immediately find yourself in front of a large-scale temple, where it is being held...

you cannot leave uneaten food, oh, there is no such problem with me, all this has been solved, fourth, fourth, coming to nepal , of course, with a wide smile, a wide smile here solves many problems, by the way, i noticed this too, everyone here is constantly smiling, it’s so nice, absolutely, well then thank you, donyabat, donyabat, friends , donyabat, hugs, sorry, sorry, how it sounded, smile broadly and... see you next week when we go together again, let's eat, but we also need to do this, he doesn't just say, have fun, louder, let's take take two, when we're together again, let's go, eat, ciao, friends,

i confess to you, a terrible secret, regardless of whether it's a day off or a weekday, especially on such a period is winter spring, i can’t live a day without coffee, and i know that you too, moreover, it seems to me that you are even a bigger coffee lover than me, because i sometimes... arrange days without coffee, lost days, let's be honest, but nevertheless, today i want to treat you to an incredible aromatic coffee, i found the ideal coffee machine for myself, which can make espresso , americano, and cappuccino, pay attention, one press of a button, and my redmond coffee machine simply does everything for us, that is... creates an atmosphere, a mood

, and most importantly, this coffee aroma, incredible unique taste, because it already has its own built-in coffee grinder, five grinding modes, that is, you can set the one you like best, someone likes their coffee to be like this , you know, eh less intense, so that there is more water in it, well, actually, what is the name of americana and or lungo, as the italians say, someone like you and me loves espresso, here is 30 ml of water, here in our cup perfect espresso, that is, the coffee machine ground the beans, created the correct pressure, in general pressure is very important in a coffee machine, oh, look at the foam, what a wonderful drink, this is for you, i’ve already drunk three of these today, to be honest, thank you , so get inspired by the coffee mood and - now you and i will for... this coffee to prepare a dessert, we

separate the yolks from the whites, if we are preparing... not semifreda, just ice cream, then we only need yolks, three yolks, the whites will come in handy, in general they can be frozen, it is not necessary to use them today, you can make a protein omelet, you can add it to some casseroles, you can make some you know, and such sauces are based on proteins, but today we will take only the yolks in a mixing bowl, 200 g of sugar, we start with... beat on maximum speed until the yolks with sugar we whip it, we take cream, the fattest is 33%, i have 400 ml, here is 150 ml

of milk, heat it up, or rather bring it to a boil. we need such small first bubbles to appear so that this whole creamy-milk mixture becomes very hot, but does not boil, this is important, so we have everything under control, here the yolks and sugar are whipped, here i have mango puree, in general now you can have these incredible variety, you don’t have to buy fresh mango, which is sometimes very ripe, sometimes sour, you can eat it pureed or frozen or in jars, it's actually available in any supermarket. you just choose what you like best to taste, well, look, the first bubbles are already appearing, pay attention, it’s really hot , here, too, a fluffy, airy, much lighter mixture is obtained, and i add hot milk and cream here, continue to whisk,

we don’t stop so that the omelette doesn’t turn out, just one or two minutes, everything comes together. now the reverse manipulation, poured everything, return it to the fire, the fire should be low, at this stage you can, this is it classic custard ice cream, you can make it vanilla, you can make it coffee, or like you and i today, as soon as... we feel the mass begins to resist this spatula of mine, at this very moment i add mango puree here , naturally the puree is cool, so we automatically reduce the risk

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stinking slave, and polkan polkanych is the sovereign, vanya , with his deed, i love you, what a life, then it would begin, a love story that conquered the world, evgenia. tatiana. anegen. already at the cinema. once everything became very soft, mango color, turned into this mango color. our egg-cream-sugar mixture. you can tell the ice cream is ready. we continue to stir for a while, because the saucepan is hot, so that nothing will curdle, this is the moment, avoid boiling, this is very important at all stages,

now i have a prepared container, if you have an ice cream machine it ’s even better , but if not, then a glass container like this with a tight-fitting lid is absolutely ideal, look how beautiful it is, yes, but the main thing... is this simple, but simple, yes, then we close and put this beauty in the freezer for three hours, from time to time you can stir with a spatula, but honestly, since there is mango in it, this is not the first time i have made such ice cream, i want to tell you, it does not crystallize, that is, it does not turn into such a dense, dense mass, it remains airy, so i don’t even stir, while the ice cream is freezing, we will make chicken balls, it seems to me, meatballs,

cutlets, dumplings, stuffed pancakes, cabbage rolls, this our everything, but we love it very much, but the most time-consuming thing in all of this is to prepare the minced meat, so today i will make chicken balls using loophole minced meat, because i completely trust this manufacturer, this one 'look how beautiful it is, made from 100% breast fillet and does not contain e- additives, this is very important, it is chopped very finely, to a homogeneous consistency, ideal for cutlets, for any type of minced meat, that is, minced meat. when i say, the filling, yes, so it cooks very quickly, the cutlets made from it are so tender, well, i don’t know either one person who could resist, just airy, and of course, it is important for me that the grain for feed is grown in the five-pot , the quality is carefully controlled at all stages of production, so this is the product that i prepare for my family with absolutely a clear conscience , because this is

the most important thing from which you prepare home- cooked food, and of course your mood, you and i are fine with our mood today. so, i need a package of this minced meat, it is ready to use, but before we take the minced meat, we first grate zucchini, i like this recipe because it turns out very juicy and tender pieces, i grate the zucchini on a coarse grater, it is very important after you have grated the zucchini, onto a package of minced meat, i need one fairly large zucchini like this, i take a paper towel in several layers and squeeze out excess water from the zucchini, this can be done, of course, in a towel, not a paper one, but like this, look, you see how it immediately becomes like this, it ’s actually all wet, don’t overdo it, because we need some kind of moisture from the zucchini to make it juicier were ours

betochki, but so that there is no excess moisture, now... i add minced meat, one egg, well , as usual, in principle, when we make cutlets, a little salt, i also grate a small shallot, you can , of course, use onions, but it seems to me that shallots are brighter, i would even say, richer and more aggressive, this is what is needed, because this tenderness from zucchini and minced meat needs some kind of aggression, so you see what beauty it turns out, i won't add black pepper here, precisely because i have zucchini, somehow you know , i don’t like cabbage, zucchini, or carrots in

fillings, when they are combined with black pepper, pepper somehow changes the taste of vegetables, that’s what we don’t need here at all... just a little -a little flour, if you want, add garlic, i don’t add garlic, because it seems to me that chicken and garlic are friendly to the frying pan, but it’s not exactly friendly when the meat is combined, the chicken, the minced meat is ready, we’ll let it sit for literally one minute, this is important, you can even put it in the refrigerator for half an hour, but although just 2-3 minutes at room temperature so that everyone can make friends here with us. so that it is clear to everyone that they are one whole, i heat it up, you see, i have this heavy sauté pan, by the way, you can put it in the oven, or you can leave it on the fire, the main thing is that it is heavy enough, i add vegetable oil here , creamy, in general , a combination of vegetable butter, not

only in temperature, but in taste, it seems to me that it turns out very beautifully. now i'll take another small onion so i cut it into half rings, this is already talking about the sauce for our meatballs, so if we are talking about the sauce, then in addition to a medium -sized onion cut into half rings, like this, we will also need one or two cloves of garlic, if the cloves are large, then one is enough, if the cloves are smaller, then you can take a couple, look how big my clove is, i cut it in stripes like this too. i chop the onion and garlic into the heated oil, add a whole sprig of rosemary, heat everything over low heat, under no circumstances so that nothing is burnt, not burnt, look

how beautiful it is, a little salt, you can add a little here... freshly ground pepper and black pepper, you can add chili, you can add piperancina, that is, a little spiciness, you can add here, bye for us there it’s all prepared for the sauce , a little flour, just like that we roll our meatballs in flour, you can even see how tender and airy they are, give them the shape you like, make them round like meatballs, it’s not important, that's what i want say, we put our meatballs in heated oil with onion, garlic and rosemary to

fry them on each side, so, well, i deliberately did it a little, you know, so you need to leave a little space so that it is convenient to turn them. you see, when we add cutlets, meatballs, our temperature drops, so we can give the fire a little heat, so to speak, so that we can fry our meatballs on each side until golden brown, look how beautiful we get here, like this light golden crust. neatly turn it over, it’s very important that this crust, you know, it’s really so light, well, yes, that they remain

just as useful, wonderful, the main thing is that they remain elegant and beautiful, because on the next side, look how as soon as we turned them over, they hold their shape just fine, you see, well done, they try, they try, just like you and me, now... add a little vegetable or chicken broth, i have vegetable broth, so that they are half covered , a little salt, because that when i cook the broth, i usually salt it very little, it’s so tender , literally for about seven minutes like this under the lid, before we add the cream, so that the cream doesn’t curdle, we add it at the very end, while we have here with you prepare our meatballs in a wonderful way, you and i will prepare the sauce for pasta, i heat up

a heavy saucepan like this, add here a mixture of vegetable butter, a tablespoon of butter and... two tablespoons of vegetable oil, onion-garlic, mushrooms, it seems to me that they are much more gentle with them you need it very carefully, for example, rosemary, it seems to me that this is too arrogant an herb for mushrooms, thyme is what you need, so a few sprigs of thyme, look at these just a little bit and chop the fresh mushrooms, i cut them into slices like this, probably about 6 -7. champignons, of course, i have them all cleaned, i usually clean the mushrooms with a brush, i don’t soak them, because mushrooms are like a sponge, they

absorb not only all the aromas and odors, but also absorb moisture, so this is of course labor-intensive, but believe me , this it’s worth it so as not to make them watery, so they sent it first... here with onions, garlic, butter and thyme, champignons, and now white ones, i cut them into the same strips, of course, the smell of the white ones, even the ice cream is fantastic, well, just incredible , so, well, i use the whole white ones, all that i prepared, here, my friends , go ahead, and as you and i have already said, mushrooms are a sponge, so we don’t

add salt and pepper right away, mushrooms are exactly the same, in my opinion look and pepper are not friends, just like cabbage and zucchini, that’s exactly garlic, onions, herbs, salt - this is what we need, in general, seriously, mushrooms cook quickly, if the mushrooms are proven, good, then they don’t need to be soaked for hours, evaporated, boiled, fried, once, twice, how as soon as we saw that they became tender, they floated, they were ready, especially with regard to champignons, in some countries in general, in france, in italy, they are even served raw, they make carpaccio from mushrooms, and carpaccio is thinly sliced, raw something, maybe meat, maybe fish, maybe vegetables, in this in case there may be mushrooms, i already have water boiling here, the water is boiling, as you guessed, for pasta, for pasta, salt it so that it is as salty as the sea, our favorite grandi pasta, in general there is a very wide range, there are beautiful fusili spirals,

yes. butterflies, farfali, there are nests , these are the same nests, fettuccine , why are such nests good for this sauce, well , besides the fact that this pasta is made from durum flour, it is made according to traditional italian methods, that is , technologies when bronze matrices do the pasta has such a rough surface , so the pasta perfectly absorbs the sauce, but the most important thing, i assure you, any italian will tell you, pasta with porcini mushrooms, just... petuchine, just, well, here we are in the best traditions, petuchine place in salted water, do not finish cooking for 2-3 minutes from the instructions indicated on the package, if it seems to you that there is a little lack of moisture in the mushroom sauce, do not rush to add butter or even cream, make sure that the paste

does not hold us back either. a little bit vegetable broth, literally 50-70 ml and white wine. in general, for me - white wine, which is added to the sauce, naturally the alcohol evaporates instantly, the temperature here is very high, it’s not that i even need the aroma of alcohol, it’s the consistency of the sauce. white wine intensifies any sauce, that is, the sauce becomes silky and tender without adding too much butter or cream, also about 50. on high heat, let the wine, one might say, sizzle, so that all the alcohol runs away, leaving only this aroma the magical property of wine to tighten the sauce, and of course, as we mention for the third time today, we remind you that mushrooms are a sponge, they only get better when we add a little white wine to the sauce, here

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calories, fat sugar, treat yourself with new candies and red chocolate, fewer calories without added sugar. while the cream is warming up, dill, you know, it’s so great, cream, zucchini and this meat, tender chicken breast, which is the basis of our meatballs, our meatballs, combine divinely with dill, there’s such freshness at once, well, it immediately smells like spring, it's just spring. you can turn off the dill at this moment and just leave all this beauty with the heat off in a heavy saucepan under the lid, we can say that the meatballs

are ready, you and i are returning to our sauce, look how it drags on, but the beauty but it’s time to add the pasta, it’s just screaming, i want it. mushrooms , i want mushrooms, you can, of course, throw it in a colander and save a little of the water in which the pasta was cooked, or you can quickly send it straight from one saucepan to another, at the same time, that moisture will be useful to you and me here, because that the water comes from just such pasta, pasta prepared from... durum wheat, this water is also magical, it contains a small amount of this gluten, that is, wheat starch, which also makes the silkier sauce tastes better. now we ’ll take a couple of minutes to bring the sauce together, i would

say, by the way, i’ll add a little more water, just a little bit of water wouldn’t hurt, a drop of 50-70 ml, oops. to help the pasta become one whole sauce, and the cheese pastali cheese cheese is a must, no, by the way, you know, it’s not for everyone, you can chop it. making homemade crackers and sprinkling with crumbs is also interesting, but of course cheese is a classic, i absolutely agree with you, that’s why i have cheese here, it can be parmesan, it can be any hard cheese, which you like, the fact is that it seems to me that mushrooms love such a slight piquancy, and parmesan has it, it’s not for nothing that the japanese say that parmesan cheese , the only one of all cheeses in the world, has the taste of mami, mami has a taste that impossible to describe in words, that is, it with...

even a little less, i got it, basically all the cream ran into our betochki, well, look how beautiful it is, how harmonious it all is, i would say, by the way, serve it to me in such a saucepan it also seems beautiful, but here i have a heated one like this, oh exactly for pasta it’s beautiful, such a salad bowl, not a salad bowl, i don’t know, the plate is big, now here’s the cheese. but not only cheese

, here’s a little fresh thyme, look how beautiful it is, the cheese immediately floated, fresh thyme smells different than the one we added to the sauce at the beginning for mushrooms, mix everything, it’s divine, agree, so for beauty. i’ll put it a little more like this, pasta is always divine, it’s hard for me to disagree with you, you and i are really two lovers of carbohydrates, namely pasta, but i have to tell you, today it’s not only the pasta that makes us happy, it seems to me that the pasta is wonderful, look at this miracle, look at this sauce, and what a aroma, dill, and look , what a beauty, first, second, and compote, and

compote in the freezer, i'm kidding, of course, this is not compote, this is ice cream, which is also ready, oh, how to serve, serve, oh, look, i'm telling you seriously, i haven't stirred it even once, oh, look how beautiful it is , even just one ball seems very aesthetically pleasing to me, so, come on quickly to the table, bon appetit!

hello, you are greeted by the information service of the ntv television company, this is a program today in the dmitry zavoisty studio. this night kiev tried to implement. a massive strike on russian territory, air defense systems shot down 47 drones, mainly over the rostov region, an employee of the ministry of emergency situations was injured, and they also repelled attacks on the belgorod, kursk and volgograd regions. in the special operation zone, kiev militants are not giving up their attempts to carry out attacks in the avdiivka direction. the ukrainian armed forces led several mechanized brigades into battle, but everywhere the russian fighters repelled it unsuccessfully. eight attacks destroyed three armored ones: