punch it with a blender, pass it through a sieve and you’re done, now we’re preparing the sea chicken, and we’re just frying the flounder, the most important thing is not to stir it, don’t stir it, don’t stir it, don’t stir it, don’t touch it, forget to put it in for 2 minutes, so add it to the pan a little vegetable oil and thyme, the crust is incredible, so golden and brown, i take everything off, take it all off, put in the fish, wait for the side dish, fry the cauliflower in vegetable oil. almost until half cooked, so that it crunches, it’s like we have popcorn for cabbage, yes, then we put spinach, fry for literally another 30 seconds along with the spinach, the side dish goes with the fish, the sauce for the fish, now you can try it, we seem to be in the crimea, but... this sausage, of course, reminds me very much

of asia, remote exotic places, well, in principle, you can cross the sea and to get there and through the taste, it turns out, then cream, mushrooms, this is definitely not asia, definitely 100% pure russia, but probably my favorite is the first one, it’s cool when you combine something from your region with something very exotic there , but at the same time it’s all somehow cramped intertwined very harmoniously, here there is pine in this... a huge palette of tastes, yes, sour, sweet, and i, spicy, and ginger, spicy, well, then evgeniy, thank you for the new recipe, it was nice, i was glad to see you to see why there’s nothing left to eat all the time, you team, but forgive me, the sun is calling, i ’m running right away, steep serpentines take you to the sea, rocks above the cliff and the beach below, you ’ll see all this beauty in the crimea,

you and i haven’t cooked for a long time such, you know, a warm, hearty salad, i would even say, it’s not a salad, it’s a main dish, maybe for girls like you and me, or in general lunch, yes, when we need good ones. nutrients, legumes in this

sense are an excellent source of vegetable protein, legumes have a lot of iron, a lot of minerals, in our case today we will use makfa lentils, these are green lentils, in general they are wonderful because they do not boil, so i add put it in a saucepan, fill it with water, it holds its shape perfectly, which is why it’s ideal for such a warm salad, in fact i put it in the soup." i also really love, in general, in my opinion, ingredients such as lentils, beans, peas, they are, firstly, very nutritious, they make really very satisfying dishes, but they are also really healthy food, i add them to lentils, the main thing is not add salt, and in general, when we boil legumes, do not add salt, for about 25 minutes, you need to read the instructions on the package, and the lentils will be ready, i add here only carrots, a stick of celery, one tomato, a clove of garlic

, whole and, as i said, not salt, if you want, you can add some herbs and spices, but then i will make such a dressing for the salad, so i need the lentils to absorb the taste and smell of the vegetables, in principle, it remains so with its bright nutty taste, while the lentils are cooking, you and i will marinate the meat, now getting closer barbecue season, look at what a beautiful piece, this is a pork neck, cherkizova, in general, i want to tell you, this is an ideal piece of meat both for baking it under the grill, for stuffing it and sending it to bake in sleeve, but it’s also great for barbecue, why look, it’s marbled, it has this ideal distribution of muscle fiber and fat between the fibers, and it’s not fatty meat, that is, there’s no excess fat. the meat always turns out

tender, always juicy, so today i will cook shish kebab from this piece. this is such a wonderful neck. the neck should be at home temperature. first, let's make the marinade. for the marinade i need four tomatoes, these are small in size or two large ones, that is, you need about 200 g of tomatoes, i also add a little pepper here, look, i don’t even cut the tomatoes, they ’ll all be chopped here on their own, one small onion, or onion or shallot, here you have i need a small shallot, two cloves of garlic, a little salt, a little ground coriander, leaves from two sprigs of rosemary, well, i got one of these long ones, one is enough, we start whisking, what happens is the acid

that is in the tomato is wonderful marinates the meat, salt of course also helps the marinade, spices and... wonderful, by the way, i forgot to add a little sweet paprika, and also in order for the marinade to be rich, in order for it to be so slightly spicy, i add adjika mojave, everything about this adjika is wonderful, firstly, there are no flavor enhancers, but some additives, these are all absolutely natural ingredients, but the main thing is that this adjika is also suitable for ready-made dishes, that is , already cooked kebab can be served with it, but it is also excellent for marinade, because the spice gives such tartness. a heaped teaspoon of this kind of spice, paprika, it’s sweet, a level teaspoon, and 300 ml of sparkling water, that is, such a large glass, whisk, the marinade is ready, i take a sharp

knife. i cut the neck into large pieces, i soaked wooden sticks in water in advance and in order to simply cook this kebab in the oven, which means, of course, exactly the same marinade can be used if you cook meat outdoors, but we are with you today stayed at home in my kitchen, did not go into nature, but this does not mean that it is necessary we need to come up with something. another thing, and if you wanted barbecue, don’t cook barbecue, how tired i am, what am i doing here, that’s it, relax, good, good, how do you

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add marinade to the meat, ideally it should sit for at least 2 hours if you the meat is much denser, it has less fat, it’s leaner, so to speak. by the way, this marinade can also be used for other types of meat, but it seems to me that it works best with pork, you can leave it overnight, only then do we add it in the refrigerator. my meat is already marinated, well i can’t make you wait 2 hours, can i? i can leave this until tomorrow and cook it on sunday, if suddenly there are people who want it, and i think there will be after today’s barbecue, i take it... these are the soaked sticks and i string pieces of

meat on them. well, we got these five skewers. it is advisable to remove excess moisture like this, the marinade has already done its job, it worked well, and now i have a well-heated grill pan, i send... here these skewers so that our kebab is a little fried, sealed in a hot grill pan, as soon as we see a golden crust appear, turn the meat over. and

here i have a baking sheet ready, we will bring the meat to readiness in the oven already on a baking sheet, that is, literally one or two, well , maximum 4 minutes in a frying pan, and then in the oven - an average temperature of 180° so that the meat remains juicy, tender like this , it’s wonderful - rich in taste, and no oil, nothing at all, no oil, tomatoes. all the rest is joy, spectacular, yes, faster than on the street, no, well in fact, it’s faster precisely because we still marinated it, i marinated it for a long time, 2 hours, my meat stood in the marinade, and it would probably be just as fast on the fire,

now i put it in the oven and bring the meat to readiness, since this is pork, then naturally the meat should be absolutely. here i have 250 g of frozen black currants, i added five tablespoons of water here, now i just need to warm it up well for about five minutes before i beat it and turn it into puree, while i have this very simple understandable thing going on here story 200. sugar and four yolks, currants are sour, so for 250 g of currants you need 200 g of sugar, you know, when you make jam, you generally do it one to one, yeah, i mixed the sugar with the yolks and here you see, a water bath, that is, the water is boiling, but the bottom here

will not touch the water, first i grind the yolks with sugar in this way. then we take more serious equipment with you and begin to beat so that everything is even and so that the yolks do not overcook, beat the yolks in this way, i've already turned off the blender, but it's important to continue...mixing, why? because the ladle is hot and so that the eggs do not cook, but are steeped in sugar, set it aside for a while, take it, look at the form in which you and i get currants perfectly, we need to beat them now, for this i

send them along with the liquid, naturally, like this, into a glass for... whipping, i whisk, naturally, currants have seeds, seeds, there is peel, we don’t need this at all, because we are making a soufflé, we need a smooth, beautiful structure. before i’ll start grating the currants, here i have two teaspoons of gelatin, add warm water. so that it dissolves two tablespoons of warm water, this gelatin is quickly soluble, now we first rub the jelly through a sieve so that all our unpleasant moments do not end up in the final

product, and the unpleasant moments in this case are here: a little crushed peel and seeds, wipe it, look how beautiful it is, add the dissolved gelatin to the gelatin with currants, add the yolks brewed with sugar. now let's try all this, the main thing is not there's no time to waste, because gelatin hardens quite quickly, all we need to do is beat the egg whites. that is, in total i needed four eggs, i separated the yolks from the whites, we boiled the yolks with sugar, 200 g of sugar, four yolks, 250 g of frozen black currants, five

tablespoons of boiling water, brought to a boil, boiled a little, beat, pureed, put everything together, plus two teaspoons of gelatin soaked in two tablespoons of warm water, everything is clear, yes, now there are four proteins we're left, we're whipping them up. first i beat the whites until they are like this, dense, airy, glossy, don’t beat them so they don’t give up water, so they don’t become dry, and then i start whipping the cream, but it just works out faster, which means you need to wash the whisk after creaming, here i have 250 ml of heavy cream for whipping, here is the cream we have, look how fluffy it is too. beautiful mass, naturally, the currants should already be completely cooled when we start adding cream and whites here so that this entire volume, this oxygen,

this air, you and i could preserve here, we mix in with this counter movement, first the cream, here you can work boldly, without much ceremony, the cream can withstand these blows, the main thing is not to interrupt it so that it thickens, but then... you know , remained so airy and, i would say, floating, flying, and not standing, the protein should, of course, be more dense, part of the protein, as usual , is sacrificed, beautifully, yes, now we introduce the remaining protein much more carefully and gently. in general, this recipe can be repeated with any berries, you can use red currants, not necessarily frozen, of course, you can take raspberries, you can take strawberries, you can take them, you just need

to adjust the ratio of sugar to berries, for example, if you do this with cherries, then you don’t need that much sugar at all, you can in general , make 200 g of cherries, for example, and 150-120 g of sugar, that is, you can reduce it, the same goes for strawberries, look how beautiful it is, well, actually, the dessert is ready, well, almost ready, because we need to arrange it in molds, well, i suggest, i have these slightly different-sized molds, i ’ll take the meat out of the oven for now so as not to overcook it, what a beauty, especially since the meat, of course, should lie down for a little while after we take it out, still necessarily. this juice that is here, pour this juice over the meat, ah, add extra beauty to it, it smells

, yes, just fantastic, such a smell, aroma, delicate appetizing, it just smells like meat, barbecue, well, we have the meat ready, lay it out over... soufflé gently and neatly we distribute it so as not to lose the oxygen that we received from the proteins of the cream, any molds will do, you can take them, but you know, just ceramic ones, you can make them in the form of a tart, a cake, that is, the main thing is to line... the walls with baking paper, then you will get just such beautiful, even edges. by the way, this is an excellent filling; if you use a shortbread crust

, it will also turn out very well. i put it all in the refrigerator, open it, it’s actually such a large volume, it will work out there are about 8-10 of these servings, so you understand. it needs about an hour for it to harden, but in principle, you need to check, it still depends on the temperature in your kitchen when you cook, what is the temperature in the refrigerator and how many times you open the door to the refrigerator, the soufflé should be dense, tender and airy, the meat is ready, we need to do it quickly. our lentils are ready, you see, here they are, you see, every

grain is grain by grain. at the same time it is tender, airy, we just leave it for now lie in the water in which it was boiled, by the way, this is a very tasty broth, if you make soup, then you must add such broth, but i ’ll take half of the lentils for the salad, and half, maybe i’ll make the soup tomorrow. for the salad i will need, firstly, carrots and celery, cut finely, thinly into small slices, cut the carrots. so celery stick, if we don’t cook celery, then clean it well like this, so you see, remove such coarse fibers, too coarse, that’s how i cleaned it it, i have water boiling there, i add a little green beans to the water. a little salt,

salt, beans, so, carrots, celery, tomatoes, let's take these cherry tomatoes, they are sweet, juicy, any tomatoes will do, whatever suits your taste, because in a salad it is still important that there is a tomato sweet, so that its peel is not rough, so that it is not too watery, but not hard, that is , there is such a story here, a tomato in a salad, it seems to me, should make you fall in love with it, and not, and not upset. 6-7 of these tomatoes i cut it in half, i heat up the frying pan, the tomatoes go into some bowl, well, with celery and carrots, of course. and here i have

a cheese called halloumi, this is a cheese that can generally be replaced with sulugun, this is a cheese that can be fried, when you fry it, it becomes even more beautiful, they often eat such cheese in the balkans, in greece, but we already love it very much, and i agree with those who love kholumi, we need to gild it on both sides. skewers or grill, sausages or kebabs? it doesn’t matter, the main thing is that the meat is from cherkizov, it is always fresh and tasty. cherkizov from meat from its own farms. uralsip is a bank for business, and we work on the principle of all or nothing. everything for entrepreneurs, and nothing extra. we offer free service for 3 months when opening a business account. don't miss

central television - the first information show about the events and people of the week. the new park barrel of europe is now slovakia, what forces are behind the assassination attempt on prime minister robert fitz, who was called in the west pro-russian politicians. oysters in duck sauce, peking duck, spotted snapper in shrimp broth. what kind of political sauce was used to season the chinese dishes that the russian president was treated to in beijing? will it work? chinese peace plan for ukraine. the bishembaev case, its unexpected ending. a former minister who spent several hours killing his young beauty and his wife filmed the murder on a mobile phone camera has escaped a life sentence. how and with what he managed to pity the jury and the judge. this will be your central tv. today at 19:00 on ntv. stars.

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fagot, sirloin ham, a taste that you recognize from a thousand, when you are an adult, so it’s easy to forget that joy lives within us and doesn’t need a reason. joy can be found in everyone. moment to see where you don’t expect, a holy spring fills life with joyful moments, a source of joy for you, the stars are the finale, today at 21:20 on ntv, a pipe or a heating radiator leaked, a heater damaged the roof, a small leak can grow into a big problem and cost tens of thousands for repairs, that’s enough, save money and nerves, order. liquid rubber fix pro three in one from liamax. sealant, rubber glue in one balloon. quick elimination of cracks, seams and leaks. spray the spray onto the surface, the elastic seal blocks access to moisture, closing any leaks. it is not afraid of

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are wonderful, they enriched the lentils, they filled me up, so i’m adding our beautiful ones here. lentils, i need some ice, colander, discard the beans, we blanched them, that is, boiled them for 5 minutes, then put them in ice for... to preserve this juicy beautiful green color, don’t forget about the fact that you and i are frying the cheese, oh, great, as i already said,

a couple of minutes on each side to get such a beautiful crust, now the dressing, you and i need some pine nuts, well , here’s a handful, in two tablespoons, basil, a few sprigs, only leaves without twigs, parsley, also a few sprigs, olive oil, a clove of garlic, mine is young, so it’s not evil, in general one is a lot, half, turn off the cheese, remove from the stove and so on, so that it cools down a little, we have excellent beans and garlic added, added olive oil, lemon juice, juice of half a lemon and grated cheese,

i have parmesan, you can take any hard cheese, it’s suitable for... making, this is, you know, a variation on the theme of pestle, of course, not the classic pesta sauce, but close to it, because parsley is naturally not added to the classic pesta sauce. we definitely add salt, as you remember, we didn’t salt the lentils when we cooked them, and our vegetables are not salted, we need salted cheese, in general halloumy is a salted cheese, but not less cheese in the dressing and a little salt in the dressing for all lentil vegetables is also necessary, you understand how good it is that we have warm lentils, what we add... this dressing to warm lentils, it

accepts it perfectly, is soaked in it, mix everything like it follows, it’s already beautiful, you agree, when we add it here... the beans, naturally, you just need to blot them from excess moisture, so you can chop them a little, they are so crispy, but at the same time they have already become tender. you can take frozen beans too, i already had fresh ones, well because after all, it’s still the season when beans come to us, of course, it’s not in the moscow region, but still. these beans are already sold fresh in stores at the market,

i add the beans here, as i already said, a little salt, a little pepper, two drops of butter, i put the cheese on top, just the extra butter, the cheese remains here, you see on the plate? everything is soaked, well , the salad is ready, our kebab is also ready, it’s just the temperature when it’s beautiful, look, you can start the meal sooner, the meat has cooled down a little, but of course, if you want. if

everything seems to be clear with the salad and kebab, they look very appetizing, then i have to show you the dessert like this, look at the consistency of this delicate soufflé, well, come on, bon appetit.

the transition of the british samaritan to our side, the russian fighters adding to their collection of trophies, evgeniy golovanov saw the thor crew at work. forewarned means forearmed, as the residents of kusbas are taught in financial self-defense from scammers, as well as insult, fight and theft of documents, a blockbuster in taiwan parliament. this is the program today, in the studio dmitry zavoisty, hello. a new foreign trophy has been added to the collection of russian fighters in the special military operation zone. military personnel from the vostok group of troops captured the samaritan, an fv-104 evacuation vehicle. footage of the captured british herself.