please victoria my assistant victoria applause for victoria editing let's add applause noise noise noise is needed so ladies and gentlemen attention attention to the rag on the rag on the eyes on the eyes on the rag on the eyes on the rag one two three dough you stammer stammer stammer all that's left is to cover our easter cake with icing here here to add. colors with the help of candied fruits, well, the last magical touch, close your eyes, decorate with a topper, let's go, let's go, open, delicious, so i'll break it off, just like that, right with my hands, yeah, so that

my fingers peel off later, juice for you, mama mia, it’s good that my trainer doesn’t see me now, all the calories burned during training joyfully come back, and even in the company, well, what can you do, it’s bombishly delicious, now i’ll tell you a secret, i’m italian, and you knew that, i hope, further. we have a similar product called panetone, i’m italian and i’ve never been able to repeat cooking poneto at home, i always thought, damn, where are they doing something wrong, it’s incredibly similar, and that means today it’s like you taught italian make, well, supposedly panetons, they are very similar, well, since we are cooking on the eve of the holiday, i also have a gift for victoria, it’s very nice, thank you, open it. yes, yummy,

yummy, look, these are such candies, you can just eat them, or collect them like eggs, look, oh, once again, happy holiday, happy easter, thank you too, white peaks, green fields, winter has fallen asleep, spring has awakened , the warm caress of the sun, the soul rejoices, it’s come to take a breather, barbecues, afrescoes, an infinity pool, fresh mountain air and a sea prize, olympic achievements, all year round, entertainment. here

balsam for the mood, this is a red glade, this is a red glade, glade! today we are preparing, well, in my opinion, very interesting recipes, firstly, we will make pineapple creme brulee. naturally, for this we need pineapple, pineapple. we cut

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, add pineapple pulp to the blender, if, for example, you have a large company there, you can do both use halves, it’s simple - for the cream you double all the ingredients, i ’m making it now based on one half of a pineapple, you see, we managed to take out these two parts, now we carefully 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 it. the bottom of our peel, well, look at what a wonderful shape we got, you see, all the juicy pineapple pulp is in our blender, so the shape goes here, look how beautiful it is, well, this is how elegant it is, now here we add two yolks directly 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 vanilla sugar, so i add this sugar to creme brulee, because it gives baked goods and desserts a subtle sweetish-spicy aroma, which, you know, spreads right through the house and tells everyone at home that something very pleasant is waiting in the kitchen , very tasty, by the way, this

bag is very convenient to use, it calculated for exactly 500 g of flour, half a liter of milk, you can’t go wrong with the calculations, but in this case i have exactly this amount of pulp, pineapple with... 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 tablespoon . rum, but if you are cooking for children, rum is better refuse, in fact there will not be a big difference in the dessert, but of course, some notes will change. we begin to beat our mixture with a blender, beat it so that the mixture

turns out homogeneous, in case you have pineapple. not as ripe as mine, it’s possible, but be sure to rub it through a sieve, i don’t need to rub it through a sieve, you see, yeah, here i have 190 ml of heavy cream, and i heat it up, or rather, i warm it up a little bit and add add my pineapple story to them, stirring constantly. brew over low heat, because you understand, 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 is better to take a saucepan , which is quite heavy so that it has a heavy bottom so that nothing burns. in fact , i don’t recommend leaving the saucepan unattended for these 10 minutes, i’m so tired, what am i doing here, you’re still resting, good, good, how bad do you feel, why bad? on great saturday, the greatest event for all christians, we become witnesses

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have connections in a variety of situations, again i ’m sparing everyone, with the internet on your side, ah, it’s good in the old courtyard, i’ll move in with you , i’m chopping down a house, you have to chop according to science, take our meat grinders, for this sausage we chop the meat coarsely, we chopped it coarsely for meatiness, and for the meat grinder servilat we chop the meat smaller. so that the taste is more tender, finely chopped, comparable, and really different in appearance, taste, delicious in the old farmyard meat grinder, they will definitely run over, meat grinder old farmstead, tasty meat grinder, choose your favorite brands on wildberries, taking care of the whole family, favorable prices for soft khagis diaper panties, reliable kotex pads, absorbent underwear depen, choose from wild bills, things have become dull by...

stir, look at what you can see, yes, it’s thickened, well, it’s just cream, but the centurion is hot, if we are now let's stop, stop stirring, then it 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 in general, i would like to know that i was playing 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 a double leaf like this, i put a pineapple in the film, we ’ll do it now like this, here's ours. pineapple, here our form, carefully fill our pineapple, so that a film does not form 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 must be able to, then

withstand the blow of heat, you know, sugar then caramel crust, so that it turns out 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 you and i today duck legs with stewed cabbage, two cloves. 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, you can do it. a pinch of salt just like that, you know, well, half a teaspoon of any working surface, everything will be the same, it will work well here, good salt , of course, with such a large knife, put it on the spoons just like freshly ground pepper, i have a mixture of peppers here, pink and white and green and black, a very good aroma is obtained when it all comes together a little coy

pepper a quarter of a teaspoon and as much thyme... as much as you like, as much as you want, i adore thyme, it is gentle, it is friends with fish, with poultry, with meat, with salads, with cheese, and now washed, dried, duck legs, they like massage, and you and i give them this massage and this pleasure, i’ll add a little more pepper here, a little koyan. enough pepper, garlic, a little salt, i’ll just add whole thymes, sprigs, such a beauty to get it, now this beauty is sent we have such a baking bag, generally a baking bag, a baking sleeve, whoever calls it, this is a great

thing, why, because this sleeve allows you to create such a, you know, i... said micro-atmosphere and - all the juice, everything aromas, they really communicate with each other there, they are friends, nothing evaporates, everything languishes, and then, if you need a caramel crust, we just cut this sleeve and put it under the grill for a few minutes, well, it’s packed... that is, like this there are special things, they are included to the baking sleeves, you get such a sealed little thing, so we take a baking sheet, put our

legs on the baking sheet like this, add water here, of course you need to make sure that no water gets in. 180°, put it in the oven and bake it for about an hour and a half, but we don’t waste time, we make cabbage, we fry the onions, soaked the 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, here i don’t add onion, garlic i add, it seems to me that cabbage is so tender, it doesn’t go well with all, you know, spices, additives and ingredients. so, you and i are roasting. onions until golden, beautiful color, while the onions are fried, 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 we chop the cabbage, well, i try my best thinner, i did it,

remember, once in the hostel, i made you pies with cabbage, yes, and you kept wondering how i managed to the cabbage is not crunchy and not boiled, look , i will not stew it like in the hostel, when i had to directly conjure it, but i will use a slow cooker, usually, as you remember, this is such a long process, but under this pressure , which is in this multicooker, it happens instantly, well , that is, well, not just one two, but much faster, and the beneficial elements and nutrients that... are found in abundance in cabbage are preserved much more, this multicooker contains very convenient scale, stages cooking is highlighted in different colors, and you know when the dish is ready. the scale lights up green, everything is clear, however, it’s just intuitive, i really like the automatic programs, there are as many as 12 of them, and the bowl with a high-quality non-stick coating

can even be washed in the dishwasher, we have so far loaded cabbage into this bowl, but we haven’t yet we don’t start the process itself, we need to prepare the remaining ingredients, in fact, this is the most, i would say, time-consuming part today. our recipe because indeed, nothing burns in the slow cooker, nothing runs away, nothing boils over, it’s really very, very convenient, i have mushrooms here, which, look how well, you see, uh-huh, are soggy, soggy, but we need this broth for you and me will come in handy, in order to use the broth, you must strain it, like this through a sieve, and you must also rinse the mushrooms, because you know, sometimes there is sand,

so we rinse it, well, also with hot water, now you can see that dried mushrooms, beautiful, impregnated without sand. this water is no longer needed, because the intensely flavored broth you and i have, strained, is in another bowl, now cut these mushrooms like this, well, it doesn’t matter what 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 have fun. absorb all the aromas, we add, look, my onion is absolutely ready, it’s transparent, it’s tender, so soft, now together with the mushrooms we

’ll make it all so appetizing, golden color, add salt right away, as we have already agreed, since cabbage is the main character in this side dish, so we won’t pepper it, well... literally one or two minutes and the mushroom dressing will be ready, and here we add, strain the broth from the mushrooms again, a little salt, and onions with mushrooms. look how beautiful it is, um, yes, lovely, be sure to mix everything, i would also

add a little salt, because we still added salt on top, so, vegetables in general love salt, i never salt too much, i prefer, so that... it’s not too salty on the table, so that this particular salty taste can be better corrected when the dish is 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 total. 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 i 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 to be some kind of wonderful hunting food, i take scallions. in the company of berries, with oil too, shallots behave a little differently than onions, for example, parey onions, they are very tender, they are something like that, you know, just, 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 shallots, add... even a little pepper, here you can use freshly ground pepper, because pepper works well in this sauce for meat. i’ll even

add a little bit of chili pepper, just a little bit, you know, so that it’s just piquant, not so that it’s spicy. take your eye out, fry our shallots, the shallots should become, well, by the way, this happens very quickly, we it’s also very fine , and you see, it’s crushed, it should become transparent, we add orange juice here, but first a little port, this is real port. from portugal porta is literally a tablespoon, this is how we get rid of the alcoholic content, we only have the aroma, you see, and so, look, the whole shallot, as he likes, becomes so thick, you see the sauce, i add it here, i need it somewhere 100, 120 ml of freshly squeezed orange juice, continue to boil, that

is, we have. the sauce should thicken and, as it were, boil down by half, we are now ready to look, look what a duck we have, you see, it’s beautiful, it’s already golden, beautiful, but for to make the crust even more appetizing, open the baking sleeve for a few minutes in advance. pouring this juice on top, this is the melted fat from the fishing rod , we got it here, look, they immediately turn golden, you see how beautiful, for 2-3 minutes, no more, we leave them in the oven, drops of izuzan help fight the five symptoms of vuricose, escusan - favorable price sberbank presents a loan with 2% cashback. so that

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sergei zhukov receiving compression garments more and more often on stage, is he not reacting, is he exercising? in short, bed rest is recommended for you, i am against it. write against the regime, if you want, i will laugh at everyone your joke, sasha, we don’t have show oil here, stars, today lera kudryavtseva and her team of raisa and alexander reva and the soyuz studio will meet in a stomach-churning confrontation, today at 21:20 on ntv. oh, the cabbage is ready. we don’t take out the cabbage yet, because the sauce is almost ready, it’s very important to add berries here, and so that the berries are sweet, so that the berries are juicy, so that the berries are aromatic, that’s why i take cherry jam, it behaves perfectly, you

know, not only in cheese cakes, pancakes, dumplings and in desserts in general, in rolls, on shortcrust pastry, but it is also ideal for meats such as duck or chicken or... it behaves in sauce, look, it combines instantly with onions, oh, what aromas, my god, with orange juice, but the main thing is it helps our sauce get the consistency that we need, this thick, rich, and at the same time sour, this berry story, in which the duck will simply sing, i promise you this, that’s it, on low heat, we still have the sauce just literally in a minute it comes to us our multicooker signaled that the cabbage was ready, and i love this moment,

because it’s just magic, so we loaded raw cabbage in there, pressed the button, and here we have cabbage, god, what a smell, smell, look how beautiful it is, and you see how it ’s boiled down, you see, it’s wonderful, simmered, juicy, here, it seems to me, 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 i a little. parsley of course, i’ll add it right like this in large pieces for the pleasure of the eyes, i would say, and the tenderness of the taste, beautiful, the side dish is ready, the sauce

is ready, take out the duck, duck, or rather the legs, la-la-la, look, god, how it smells, what it smells like great, i don't know, i don't know, it's just like that uh. i’m inspired when we do it so simply, i would even say, honestly, elementary, but so impressive, really, because it looks, i’ll tell you, we... first we pour the sauce, right in its entirety, we make something like this, you know, a small sauce base, then carefully, because it’s very hot, put the legs in the sauce, just like that. i think we need to remove

these dry twigs of thyme, and put in fresh ones, that is, we have this beauty, they gave us their aroma, these are the green fresh twigs, it seems to me very appropriate here, it’s true, yes, it’s beautiful, but it’s a delight by the way, this is also useful. cabbage is rich in fiber, we have protein, a wonderful sauce, we just need to quickly finish our pineapple, it spent 4 hours in the refrigerator, look, how the cream set, oh, what a beauty, carefully, i’ll give it to you now, make sure you can see it, see? completely frozen, we remove

the film, a little condensation has formed, i ’m just now ridding the mold of condensation, well, in order to still contain it, it’s already delicious, it’s such a wonderful cream, pineapple-vanilla sana, but in order to get it creme brulee, of course, you need to set the brulee on fire. it means set on fire, burnt, so i take this fine sugar, by the way, it’s special, it’s even called i think it’s confectionery sugar, i sprinkle this sugar on the top of the pineapple with cream, and if not, i have this lamp, this lamp is like a confectionery lamp that burns well, in general this kind of lamp, i would say for chefs, then you can put it under very - a very... powerful grill, well , it’s better to work with a lamp, because after all,

a powerful grill creates general heat, and the lamp burns locally, isn’t that beautiful? yes, of course, i think that these are really, you know, festive. recipes that are on saturday, sunday, in general, for any such celebration, they simply deserve applause, so bon appetit!

hello, welcome to the information service of the ntv television company. in the studio dimitry zaboisty. for orthodox christians, today is great saturday, the last day before easter. on this day, believers remember the burial. churches are decorated with flowers, priests change from black to white, which is a symbol of the victory of jesus christ over death. after the liturgy, the first lighting of bags, colored eggs and easter takes place. this done in all regions. at churches, parishioners set up tables in advance. open, light candles or just hold.