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, i have something like this to cook, that is, i have proven recipes, of course, but it is on such calendar holidays that i want to take the risk of suddenly finding another favorite recipe, we need flour to begin with, of course, in general, when i cook at home, it’s always important for me the quality of all ingredients, but if we... talk about baking, then first of all we are talking about the quality of flour, so for easter cake only flour makfa, made according to the highest standards of the state standard, tender, airy fluffy with this flour the result is a cake, that’s a five plus, you can’t think of anything better, i take 510 g of this flour, but i have to sift it not because there are some i have a problem with...

the kind of flour, it is always perfect, for example, if i make pancakes or even a sponge cake, i don’t sift, but here i just need to enrich the dough with oxygen, for this purpose, as my granny used to say, sieve a little flour, this way we get additionally enriched flour oxygen, even more yeast, so i want to tell you, if you have never prepared yeast dough, this is your first attempt, you take the draw... everything turns out to be an a+, even if you are completely new to all the recipes, because this yeast , firstly, you don’t need to make apara, you just mix them with flour, you just add them right away, secondly, they are so effective, they interact so well with all the other ingredients that it ’s a fairy tale, now i add sugar to the flour . and

i need 140 g of sugar, and also this a bag of vanilla sugar, or you can add vanilla separately, but i really really like this particular vanilla sugar. because it is natural and here is natural crushed vanilla, a teaspoon of salt 4 g in total, here i have raisins, the raisins must first be soaked in boiling water for about five minutes and let it stand like that, and in the meantime you and i insert the bowl, i do this in in a food processor, just because it’s easier and everything works out faster, two eggs. one yolk, let's start kneading, the speed is slow,

i have milk here, i'll warm it up a little, the temperature should be about 40°, our raisins are soggy. about five minutes, it’s really necessary, i throw it in a colander, rinse it again with water, soak it with boiling water, rinse it properly, but i also want the raisins to be aromatic, so i add 50 ml of rum here, my rum is dark, by the way , here are 250 g of raisins, the milk has warmed up, i carefully add them to the dough, 150 ml of milk, and the gram in the cake is very important, right? in general, easter cake, of course, it is important to follow the technology, easter cake, any baked goods, it just requires attention, i it seems that it is not at all scary to prepare yeast dough, especially when you have checked the ingredients, like we have now, flour, fast-acting yeast, but it is important to follow the technological process

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the premiere of a documentary film, leonid konevsky, people's artist, so guys, let's get out, get out, on the second of may at 22:00 on ntv. and now the butter: 150 g of soft butter, as soon as you can see it clearly. yes, it mixes, yes, the dough combines into a single mass, in general, our task in this case is patience, you need to let the oil mix well with the rest of the ingredients, now at the same low speed add raisins here, knead the dough for about 15 minutes , i’ll take this form, it’s very convenient for proofing. grease the mold, of course, you can just use

glass bowl or pan for proofing, well, we have the dough ready, look, it should be quite dense, pay attention to the structure of the dough, so we send it here... here in this form, close this form with a lid and put it in the oven for proofing, here my temperature is 50°, we forget about the dough for an hour, while the dough is melting, it comes up, you and i are preparing the meat, i have this... leg of lamb, it should naturally be at room temperature right away temperature, you can’t

just take it out of the refrigerator and start cooking, otherwise the meat will turn out tough and dry. in this case, i just put it in, you see , foil and baking paper, in order to save a little effort, then wash the baking sheet, but by and large you can bake wherever it is convenient for you, there are such disposable baking sheets that are also good, we need salt and pepper . instead let's dance, take olive oil, a lot of salt and pepper, do a light massage, on the one hand, oil, rub in like this, salt, pepper, cut off excess fat, but you see, i have this, a young lamb, lamb, what's there there is practically no fat, you definitely need to leave a little so that the meat is juicy, so again salt and pepper, i don’t make cuts, because it’s so small, you see, my meat

is just so juicy, young and the cuts will only dry it out. if you take such a lamb, you know, such a big leg, two or three kilograms, then you need to make cuts so that this marinade, salt, pepper, olive oil penetrates deeper into the tissue, and here everything will be soaked as much as that is, the meat will take so much, how much salt and pepper is needed, my oven is preheated to 220°, but at the moment when we put the meat in the oven, we reduce the temperature to... 150°, we forget about our meat for 2 hours, we have some dough, here we go the first kneading can be done, as i already said, the first kneading of the dough is done in an hour, it should increase about one and a half to two times in volume, in general it seems to me that the cake is not difficult to prepare,

look how beautiful it is, look, you see, how beautiful living things are. here you just need patience to understand that, after all, we are in pieces we don’t cook every day once a year, here you need to understand that it will take you some time to even be present when these miracles happen with the dough, because everything that we have kneaded easter cake with you for the first time, we all removed, as it were, the air that began to live there, we... so that it continues to live, breathe in its own comfortable mode, if you send the dough for proofing then after that how it collapsed without this tight-fitting lid,

then you definitely need to put a tray with water there, with hot water, because moisture. also helps and this slightly speeds up the process of this ripening and ripening of the dough, we need to wait a little, in fact, the proofing is finished and we lay out the dough like this, i have two forms, that is, for two of these and medium- sized easter cakes, each of when proofing, the kulechi should weigh about 650 g. i divide it. the dough in half, weigh it, well, in principle, it seems to me that everything is clear to the eye, ideally 650 g. i knead it a little and put it in the molds, since i put the molds in the oven without

the seal of this container, i ’ll take hot... hot water, return the ladle, put it here and the molds go for another hour and a half , you need to watch them should literally grow three times, that is, the shape should be almost like a mushroom, it should even appear, that is , here we should have such a slide, you can open it to look, you can, of course, you can open it with... this is not what we , firstly, you need to do this carefully so that there were no drafts, and there this hot water helps to create steam, during which this process of melting occurs very quickly, or rather, the approach of the easter cakes before we put them in the oven. this is the moment for us to take out the meat, look how beautiful it is,

add it, now it’s really... you know, something to create, that’s what makes this recipe special? to be honest, i love it when it’s just salt, pepper and such a fresh, bright taste of meat, it seems to me that this is also very interesting, but in this case it’s still interesting to try, like this, like this such a combination, onions, joyful spring, i would say, onions, my red one is so sweet. i add petals like these, like slices of orange or lemon, i only need two onions, in general they create these vegetables, in fact, they’re just a sauce for this one... that’s why i have here, it seems to me, a wealth of flavors: tomatoes, cherry tomatoes, and it’s very beautiful , just bake them right on the branch like this, so two onions, garlic,

just crush them into slices like these with a knife so that the garlic gives off the aroma, i have a whole head of garlic here. yeah, and peppers sweet ones, i took red ones, well, somehow i wanted everything to be more or less like this - monochromatic, now add olive oil, for vegetables this is important, so that they still have that extra juiciness and a little bit of marinade, balsamic vinegar, a little... a little, a couple of sprigs of rosemary, salt, pepper, beauty, picture, absolutely, it already

seems to me, so elegantly rich, a little pepper, just a drop of chili for the vegetables , just cover the meat with a little foil so that it retains its juiciness, here are the vegetables let's leave it like this... uncovered, so that they are baked, we send them for another, well, at least 2 hours, in general it depends on what size your leg or shoulder blade is, by the way, you can use the same recipe to make a lamb shoulder, but because the larger the piece of meat you have, the longer it takes cook, basically here my spatula weighs about 1.5 kg, so 4 hours is the total cooking time, that is, 2 hours without vegetables. and another one and a half to two hours with vegetables, and you and i are already ready to put our easter cakes in the oven, look how beautiful it is, just look, you

need to be very gentle, very so, you know, handle the dough carefully with love and care, then everything will turn out like this... beauty, combine the yolk and a little milk, save the white, we will need it to make hats, so we combine the yolk with milk, literally a couple of tablespoons, a little salt, mix and grease gently. our easter cakes, there was flour, instant yeast, dry, eggs, milk, butter, sugar, that’s what

we already have before our eyes, well, it’s a miracle, it’s true, the temperature in the oven is 150°, they bake for about 35-40 minutes, you and i remains only wait 50 minutes, the main thing at this time is to maintain a good mood, smile, say pleasant things to each other, you can praise the dough, the dough loves it very much, and also think about something beautiful, i suggest thinking about salad, i understand that easter - this is such a gastronomic holiday, that is , it is clear that this is a spring holiday, in general it is really such a very bright holiday, but at the same time we definitely think about what we have? stuffed eggs, yes, we put delicious things on the table, but it seems to me that we need we paint eggs, we make cottage cheese easter, we bake easter cakes, we meat, fish, all the same

, don’t forget that in addition to tasty things, there must be the most delicious and healthy things on the table, by the way, dishes rich in fiber, dishes rich in minerals, vitamins , and which do not give the opportunity to overeat, but well help our body cope with all the other... tests that are on the easter table, these are salads, salads, i always use white dacha salad mixes, today i will take the neappol mix, because here here exactly juicy, voluminous, with a bitter taste, so incredibly successful, it seems to me, this mix of leaves, here and romaine, here radikio, look how beautiful it is, the leaves are washed, dried, they are already prepared for us to just use them... . seasoned, by the way, you need to save a little time on preparing such a dish, it’s one thing to chop it into cubes, grate and spread everything with mayonnaise, so i would refrain

from salads with... i suggest just supporting these leaves on just such an easter table. i have fennel here, fennel goes very well with romana and radicio, and in general it also gives such, you know, a hint of onis flavor, great. salad bowl, by the way, it’s a good idea to add these leaves here for flavor, these are from fennel, similar to dill, but completely tasteless, they have nothing in common with dill, they rather

have a lot of that in them. onis, almost menthol - taste, aroma is very refreshing, and it also seems to me that pomegranate is very refreshing, and this is also the last one, it seems to me, this season, pomegranates, although here in moscow they sell for quite a long time, they are stored well, they retain their juiciness well, but this one is just sweet, sweet, pomegranate also goes well with iceberg and fennel, well, let’s go with the first tomatoes. look how beautiful, juicy, a very good combination, in my opinion, that’s it, you know, sourness, such a sweet and sour pomegranate, and tart radicio, such a refreshing fennel , juicy juicy iceberg, this is a sweet tomato, this is absolutely excellent, what is missing here, in my opinion, well, besides refueling, as i already said, vegetable oil, in my case i took olive oil, well, any nut

oil, maybe... walnut oil is interesting , or maybe some pumpkin oil is also interesting, just to experiment, i have olive oil right now at hand, but it’s really good for salad dressings, it ’s just that this is all such a simple solution, this is a difficult decision in my opinion, firstly , orange zest, which goes very well with all these products, and you can’t imagine how interesting orange combined with tomato, it turns out something really, well, really delicious. aroma, i love blood oranges, but you can’t get them very often in our area, this one is not red at all, but very juicy, very aromatic, very sweet, when your legs are tired, sore, swollen, we take drops of iskuzan, iskuzan from five symptoms of varicose veins, effectiveness is comparable to compression padding, skuzan, favorable price, this is a

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a little salt, well, just a little, first of all, vegetables. they release their juice faster, so just a little bit of freshly ground pepper, and then from there, if someone doesn’t have enough salt on the table, you can add salt add, and i also think it is necessary to add cheese. i have this adegean, smoked cheese, it’s not suluguni, this cheese has a very intense aroma and taste, that’s what attracts me here, but any hard cheese will do here, well, what a beauty, the only thing is some kind of greenery, and you know , how interesting mint works, thanks to orange and fennel, mint is just perfect, with this cheese, the way it combines is simply divine, it’s also very refreshing, well, look at the salad we have on the table, and we

for now we will enjoy the result of our main course, here is our... the leg of lamb was not found, look how beautiful it is, look how juicy it is, how elegant it is, the only thing, but it seems to me, oh, look, some kind of miracle , we remove the sprigs of rosemary from here, because they have done their job, they gave flavor to our vegetables, naturally, the meat should lie down for a while, rest, it cannot be cut immediately, otherwise it will lose. all the juiciness, we transfer the vegetables to the meat, again, well, this is the balsamic, and this is also the color, balsamic,

but also vegetables, all our tomatoes, peppers, they also took part and now you can just add a little fresh rosemary, literally a couple of sprigs. beautiful, aromatic, appetizing, now you and i have the salad ready, the meat is ready, all we have to do is wait for our easter cake. here i have three whites that are left over from the dough that you and i made, i beat them, when the whites have already begun to set, i add a pinch of salt here, literally a quarter of a teaspoon , beat the whites as if you and i did mirenga, you see, first i did it such a dense mass, so airy, but without interrupting, i begin to slowly add sugar here. powder, three tablespoons

of powdered sugar, beat in each spoon in turn, the second, at this stage you can add a little lemon or orange juice, but in general this is the acid that helps stabilize. a little protein with sugar, about two tablespoons of orange juice and another spoonful of powder, you also need to beat for about 10 minutes in order to get such a dense protein cream, and you and i take out our easter cakes, look how beautiful they are! burnt, how elegant they are,

just the way they smell, my god, what an aroma, this vanilla, of course, with rum gives such a fantastic aroma, so you and i put this protein beauty of ours on easter cake, i remember, as a child i always wanted lick, the main thing is this... protein putty, everything else, it was no longer so interesting, now i like the dough itself much more, to be honest, but the putty is also good for both beauty and taste, we leave it like that peaks, so that it would be like this, elegant, beautiful, but you can leave it like that, then classically sprinkle with some... colored ones and some of these dragees, well,

as was always customary in our childhood, but i propose to make a slightly more fashionable story, i propose to burn it like this so that you get such a beautiful tanned, oh, look, crust, why aren’t we... homemade confectionery, quite imaginative, look how elegant it is, well i think this is such a good rehearsal for a wonderful spring easter dinner or dinner, bon appetit.

hello, you are greeted by the information service of the ntv television company, in the yulia bekhtereva studio. russian troops in the zaporozhye region destroyed firing positions. the strike was carried out by military personnel from the dnepr group and the grad multiple launch rocket systems. and this is footage of the work of fighters from the u-34 of the vostok group. the pilots attacked the strong point with unguided aerial bombs. the crews performed an anti-missile maneuver and returned to the departure airfield. according to the clock yars , usuri.