and we pour the milk into the pan with the meat and vegetables, oh, beauty, that’s it, we have it ready, wait another 5 minutes and it’s ready, let’s try, try, for our own. how about bon appetit? caribusana? caribusana? yes. wow, not bad. yes, very interesting. it's ginger, i can smell it. here. yes. everything is familiar, for now. meat, even banana. it really does look like a potato. mom, it tastes so good to me. here's some simber. you know right away, it becomes more and more refreshing, i think. what do you think? no, great, delicious, i

don’t know about you, but i’m really happy, thanks for sharing the recipe, awesome recipe and tanzania in general, awesome, grace to you, thank you, please, do you know what i was thinking? recently , traveling around the world, we increasingly see the same shops, hear the same songs, and even people in different countries are already very similar, this is globalization, which cannot be avoided, but tanzania is a place where everything is different. -otherwise, the laws of physics are different here, wow, even time moves here. somehow in their own way, and of course, people,

they are extraordinary, that she was ashamed of, this is a real fairy tale, a living cartoon from childhood, but all this is really, karibusana, today you and i are preparing, well, in my opinion, very interesting recipes, firstly, we will make pineapple creme brulee. naturally

, for this we need a pineapple, we cut the pineapple in half, the knife naturally must be very sharp, it is important for us, well, for beauty, for presentation, to preserve these funny leaves too, so that they are present and participate in the presentation. i take a blender and add the pulp to the blender. pineapple, if , for example, you have a large company there, you can use both halves, just for cream you double all the ingredients, i ’m doing it now based on one half of a pineapple, you see, we managed to take out these two parts, now carefully.

we take out the core, it’s harmful, disgusting , completely tasteless, just like that , here’s the stump, the stump flew into the trash, here again they carefully cut it, without cutting through the bottom of our peel, well, look what a wonderful shape we got you, you see, the whole juicy pineapple pulp in our blender, like this: the form is sent here, look how beautiful it is, well, this is how it is this is elegant, now we add two yolks here, right to the pineapple, i need 75 g of sugar, since pineapple itself is very sweet, so we need a little sugar, but most importantly we need doctor bakers vanilla sugar, so in the creme brulee i i add this sugar because it gives baked goods and desserts a subtle sweetish-spicy aroma, which you know, spreads right out... and informs

everyone at home that something very pleasant, very tasty is waiting in the kitchen, by the way, this bag is very convenient use it designed for exactly 500 g of flour, half a liter of milk and... you can’t go wrong, but in this case i have exactly this amount of pulp, pineapple, sugar, yes, which i already added, here i have 15 g of vanilla sugar, it turns out absolutely perfect combination of sweetness that is in pineapple, natural vanilla, which is added here to this vanilla sugar, and in general the amount of sugar, god, how it smells, i add corn starch here, here is 20 g and here i have one dining room a spoonful of rum, but if you are cooking for children, it is better to avoid rum, in fact, there won’t be much difference in the dessert, but of course some notes will change, so we begin to beat our mixture with a blender.

we beat it in so that the mixture turns out homogeneous, if suddenly your pineapple is not as ripe as mine, this is possible, but be sure to rub it through a sieve, i don’t need to rub it through a sieve, you see, uh-huh, here i have 190 ml heavy cream, and i heat up, or rather , warm up the cream a little and add my pineapple... story, stirring constantly, brew, over low heat, because you you see, and such a technology as

preparing custard, so that the egg does not curdle, does not turn out to be a sweet omelette, and you and i are constantly stirring , it takes about 10 minutes. it’s better to take a sauté pan, which is quite heavy, so that it has a heavy bottom so that nothing burns, in fact, leave it unattended, i don’t recommend the saucepan during these 10 minutes. doctor bakers - consistent quality for your delicious baked goods. dr. beakers, prepare love. jim makheev, 100% natural. everyone dreamed of marrying him fans of the group nana. oh, it’s a shame, it’s a shame to go out in shorts for the first time? and vladimir politov chose the unknown olga as his wife. pole is 29 years old, how old are you? i'm 53 years old. why did nanaets hide his chosen one for 5 years? he's

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firstly, when we remove our mixture from the heat, continue to stir, look at what it is, you can see, yes, that we have thickened, well , it’s just cream, but the saucepan is hot if we stop now , let's stop stirring, then then we will all turn into that very omelette that i’m so afraid of, so i take a cool bowl, like this, pour it over, at the same time you can see, look what a wonderful consistency, now i take a ladle , fill it, in general i would know , so i played it safe a little, i probably still covered it with film, although you and i took out the pulp very, very, very well, carefully, i’ll get such a double sheet. i put a pineapple in the film, you and i

will do this now: here is our pineapple, here is our shape, carefully fill our pineapple, in order to prevent a film from forming on the cream, we will also... cover everything like this so that oxygen does not get in and put it all in the refrigerator for at least 4 hours, the cream should harden, set, become thick, and most importantly, it should to be able to then withstand the blow of the heat, you know, sugar then a caramel crust, so that it turns out, so that it turns out to be creme brulee, in general, we forgot about dessert, we are now working on... the main course, for the main course today we have duck legs with stew

cabbage, two cloves of garlic right in the peel, this is important, because the peel, well, as soon as i washed them, the peel gives a very good aroma, crushed like this, if you don’t have such a mortar, this can be done, of course, with such a large knife on the surface of any working surface , everything will be the same, it will work well, salt here. a good pinch of salt, just like that, you know , half a teaspoon exactly, freshly ground pepper, i have a mixture of peppers here, pink, white, green, and black, a very good aroma is obtained when it all comes together, a little coy pepper, a quarter of a teaspoon, and thyme, as much thyme as you like, as much as you want, i adore thyme, it is tender, it goes well with fish, with poultry, with meat, with salads and with cheese, and now washed, dried duck legs

, they like massage, and you and i give them this massage and... pleasure, i’ll add a little more pepper here, a little bit of coyenne pepper, enough garlic, a little salt, i ’ll add whole thyme sprigs , such beauty that it turned out, now this beauty is sent to us in such a baking bag, in general - a baking bag, a baking sleeve, whoever calls it, this is a great thing, why? because this sleeve allows you to create such , you know, i would say, a micro-atmosphere, and all the juice, all the aromas, they communicate with each other just so much there, they are friends, nothing

evaporates, everything languishes, and then... if you need a caramel crust , we just cut this sleeve and put everything under the grill for a few minutes, well, we wrap it, that is , there are special things like that, they are attached to the sleeves, for baking it turns out to be such a sealed thing, so we take a baking sheet on... this is how our legs are, add water here, naturally we need to make sure that the water does not get into the inside of the sleeve, somewhere so that half, you see, uh, our package is covered with water, and be sure to use a toothpick

to poke a couple of holes here. in order for our duck not to be cooked, but to simmer, so the excess air, hot , this is moist, must go away, the temperature is 180°, we put it in the oven and bake it somewhere it’s an hour and a half, but we’re not wasting time, you and i are making cabbage, you and i are frying onions, mushrooms, cut the onions into these half rings , add butter and olive oil to the frying pan, a teaspoon of butter, two tablespoons of olive oil, here are the onions and garlic i don’t

add it, in general it seems to me that cabbage is so... delicate, it doesn’t go well with all the spices, additives and ingredients. so, you and i fry the onions until golden and beautiful. while the onions are fried, we chop the cabbage, of course, otherwise all the talk about cabbage, about cabbage, oh, what mushrooms, look, it just smells like that, such aromas. so, let's chop the cabbage. i try as subtly as possible to make it work, remember, once in the hostel i made you pies with cabbage, and you kept wondering how i managed that the cabbage wasn’t crunchy and wasn’t boiled, look, i’ll stew it not like in the hostel, when you had to directly cast a spell on her, but i will use

a redmond multicooker, usually, as you remember, this is such a... process, but under this pressure that is in this multicooker, this happens instantly, well, that is, not just one or two, but much faster, and the useful elements and nutrients that cabbage contains in abundance are retained much more, this multicooker has a very convenient scale, the stages of cooking are highlighted in different flowers, and you know, when the dish is ready, the scale lights up green, everything is clear, really, it’s just intuitive, i really like it and automatically. programs, there are as many as 12 of them here and you just set the necessary settings, go about your business, and the multicooker will do everything in you, there are still no buttons on which something always sticks, the control panel is a sensor. so it’s wiped and clean, and the bowl with a high-quality non-stick coating can be washed even in the dishwasher, so far we have loaded cabbage into this bowl, but we have not yet started

the process itself, we need to prepare the remaining ingredients, in fact, this is the most, i would say this the time-consuming part of our recipe today, because it really is in a slow cooker. nothing burns, nothing runs away, nothing boils over, it’s really very, very convenient, i have mushrooms here that are already , look how good, you see, uh-huh, soggy, soggy, but this broth will be useful to you and me, in order to use the broth, you must definitely strain it, like this through a sieve, ah.. ... the mushrooms must also be washed , because you know, sometimes there is sand , so we wash them, well, with hot water,

now you can see that the mushrooms are dry, beautiful, without sand, they have soaked up this unnecessary water, because the broth has an intense taste you and i are strained, it’s in another bowl, now cut these mushrooms like this , well, it doesn’t matter what kind of pieces, if you already have them small and dried, then you don’t have to cut them at all, and as we know, mushrooms are a sponge, they absorb all the flavors with pleasure, we add , look, my onions are absolutely ready, they are transparent , they are tender, so soft, now, together with the mushrooms, we will bring it all to such an appetizing golden color, immediately add salt, as we have already agreed,

since cabbage is the main thing for us the actor in this side dish, so we won’t pepper it, well, just a minute or two and the mushroom dressing will be ready. and here we add, we’ll strain the broth from the mushrooms again, a little salt, and the onions with the mushrooms, look how beautiful it is, um, yes, lovely, be sure to mix everything,

i’d add a little more salt, because we’re still they salted the top, because vegetables generally love salt, i never salt too much, i prefer not to add too much salt on the table, so that this particular salty taste can be better corrected when... on the table, so, look how easy it is to operate this machine, we just turn it on by pressing it, and you see, the program, that is, 30 minutes, we need less time, so i press the minutes twice to make them hours, reduce it to 20 minutes, in just 20 minutes it’s only 20 minutes, and it turns out perfect. let's go, everything is red , this color stripe shows us that everything is working , that the machine is in action, we need a sauce,

this is where they come together in an interesting way, in my opinion, and the berry flavors in the sauce, kutki and mushrooms with cabbage, it turns out like this some kind of hunting food is wonderful, i take shallots in company with berries with... butter too. shallots behave a little differently than onions, for example, parey onions, they are very tender, they are something like that, you know , straight, well, so delicate, delicate, shallots are very bright, and ordinary onions, they are something in between, melt a tablespoon of olive oil, a tablespoon of butter and fry the shallots, add a little pepper there. here you can use freshly ground pepper, because pepper goes well in this meat sauce it works, i’ll even add a little bit of chili pepper

, just a little bit, you know, so that we’ll just... fry our shallots, the shallots should become, but by the way, this happens very quickly, we also put them very finely like this here, you see, we crushed it, it should become transparent, we add orange juice here, but first a little port, this is a real port from portugal, port, literally a tablespoon. this is how we get rid of the alcoholic content, we only have the aroma, you see, and this way, look, all the shallots become as thick as he likes, you see the sauce, i add it here, i need about 100-120 ml of freshly squeezed orange juice, we continue to boil, that is, our sauce should thicken and, as it were, boil down by about half.

now you and i are ready to take a look, see what kind of duck we have, you see , it’s beautiful, it’s already golden, beautiful, but in order for the crust to be even more appetizing, we open the baking sleeve for a few minutes, pre-basting it. .. on top of this juice is melted fat from we got the fishing rods here, look, they don’t immediately turn golden, you see how beautiful it is, for 2-3 minutes, no more, we leave them in the oven, the rich taste of princess nuri tea gives warmth, warms hearts, uniting the whole family, princess nuri tea is magic heat. ural sip

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that the berries are juicy, so that the berries are aromatic, that’s why i take mahave jam, cherry jam, he behaves perfectly, you know, not only on cheesecakes, pancakes, dumplings and in general. in rolls, on shortcrust pastry, but it is also ideal for meat such as duck or chicken or quail, it behaves in sauce, look, it instantly combines with onions, oh, what aromas, my god, with orange juice, but most importantly, it helps our sauce get the consistency that we need, this thick, rich, and at the same time... with sourness, this berry story, in which the duck will simply sing, i promise you this, everything is on low heat, the sauce still takes literally one minute for us to reach,

our slow cooker signaled to us that the cabbage is ready, and i adore this moment, because it's just magic, here we are loaded raw cabbage in there, pressed a button, and here we have cabbage, look, what a smell, what a smell , look how beautiful it is, and you see how it’s boiled down, you see, it’s wonderful, it’s melted in the heat, it’s juicy , here it seems to me that if you add greens, then only green onions or parsley, because you want to preserve the brightest aroma of mushrooms and the delicate aroma of cabbage, so of course i’ll add a little parsley just like that in large pieces for the pleasure of the eyes, i would said and

tenderness of taste, beautiful, the side dish is ready, the sauce ready, we take out the duck, the duck, or rather the legs , and look, god, how it smells, how wonderful it is, i don’t know, i don’t know, it’s, it’s just like that, it inspires me when we do it like this? simple, i would even say , honestly, elementary, and so impressive , really, because it looks, i’ll tell you, we first pour the sauce, right in its entirety, make this, you know, small sauce base, then carefully, because it’s very hot , put the legs in the sauce, i think we need to

remove these dry twigs of thyme, and put in fresh ones, that is, we this beauty, they gave us their aroma, here are the green fresh twigs, here... it seems very appropriate, really, yes, it’s beautiful, but it ’s a delight, by the way, it’s also healthy, cabbage is rich in fiber, we have protein, wonderful sauce, all that remains is to quickly bring our pineapple to the final result, it spent 4 hours in our refrigerator, look how it grabbed... look so that

you can see, you see, the cream has completely frozen, remove the film, a little condensation has formed, i just i'm getting rid of the form now from condensation, well, and in order to still contain it, it’s already delicious, it’s such a wonderful cream. and pineapple-vanilla, but in order to get creme brûlée, of course, you need to set the brûlée on fire, which means it’s set on fire, burnt, so i take this fine sugar, by the way, it’s special, i think it’s even called confectioner’s sugar, i sprinkle it with it sugar on the top of the pineapple with cream, and if not, i have this... lamp, this is a confectionery lamp that burns well, in general this kind of lamp, i would

say for chefs, you can put it under a very, very powerful grill, well , it works better with a lamp, because after all, a powerful grill creates general heat, and the lamp burns locally, but that’s not beauty, right? this is of course, i think that these are really , you know, holiday recipes that on saturday, sunday, in general for any such celebration, simply deserve applause, so bon appetit.

hello, you are greeted by the information service of the ntv television company, in the yulia bekhtereva studio. let's start with news from the fsb. a terrorist attack was prevented in the stavropol territory along with... crowds of people. it was prepared by three citizens from central asia. the criminals were detained. during the searches , a homemade explosive device and destructive chemicals were confiscated from them. a criminal case has been opened. today is the ninth day since the terrorist attack at crocus city hall. throughout the country, mourning events are held in memory of the victims. according to the latest data, 144 people became victims.