no, well, the mullet, of course, is excellent, golden, crispy, everything is as it should be, but forgive me, but this is a cucumber jam, it seems to take a lot of attention to itself, because for me it is something new, very easy to prepare , so it just begs to be repeated at home, both savory and sweet.

completely in vain, because this resort is not like any other, it’s very beautiful here, in gelendzhak there are two mandatory walks, the first along the longest embankment in russia, the second along the sea, very tasty, you you know what i like most, honestly , eating with my hands, when there’s no beauty, it’s just delicious, real, very soulful, oh my god. here you can find entertainment for every taste, honestly, i think it’s a very cool walk to see cool locations, i’m somewhere in france now, maybe in bor, and also in golendzhak there is such an incredible atmosphere that the soul begins to sing,

we’ll bake with you today these are such wonderful chicken thighs, in general i want to tell you, it seems to me that chicken is very often present in our diet, the main thing is that the chicken is fresh and the main thing is that i trust the manufacturer, that’s why i use these wonderful chicken thighs, because this production is environmentally friendly, they grow their own feed to feed the poultry, everything is produced under very careful control. so i trust this product, these thighs were chilled, not frozen, i just took them out of the package and now i will marinate them, not even marinate them, look, these are almonds, they were a little dried in the oven, very, very slightly, temperature 120° for 25 minutes so that it just becomes brighter, i grind it in a mortar, or you can chop it with a knife, and not in a blender, because i need large pieces, if you chop it in a blender, it is much faster, it has

a greater chance of burning, because after all, such thighs are baked for 20-25 minutes. i crushed the almonds, added three cloves of garlic, there should be a lot of garlic, well , we also have the kind of spring garlic now, tender, as soon as i added the garlic, you see, i have it so mashed, let's add a little salt here. half a teaspoon, in general, garlic and salt really like to be in such close contact, immediately the garlic becomes more tender, softer, combined, now add olive oil here, three tablespoons of freshly ground pepper, to taste, and freshly ground coriander, half a teaspoon . mix everything, the juice of half a lemon

and... the lemon zest are also in pieces like this for flavor, i don’t chop it, i just leave it in large pieces, now half of this wonderful sauce of ours has been sent to the bottom of the mold, the second... half on top, oh, i did a good job, here, just such force loads with such a mortar, they distributed it, massaged the thighs, added that lemon zest, which you and i

cut from half a lemon, and here i have dates, pitted dates, i tear them into these large pieces, you can take dried apricots, take prunes, you can take raisins, the idea is that this is this sour dressing that we made thanks to lemon and nuts, but with this taste, and garlic here it’s bright spicy, they’re very good friends with some sweet dried fruit, they help the chicken, just so that if you want to somehow diversify your repertoire of chicken recipes, then this is just perfect and also... a large onion, i chop quite in large pieces, this is in order to make the whole accompaniment more interesting, not only the taste and smell, but then this onion will work well as a side dish, i’ll add a little more vegetable

oil, a little more pepper. a little salt and a little chili pepper, well, that's all, it's all to taste, i like a little bit of spiciness, it's not spiciness, it's just spiciness, now the temperature in my oven is 200°, i cover it with foil, first the chicken for the first 10-15 minutes, then remove the foil and create a golden crust. we already have the chicken in the oven, we think we’re done with it, we’re just waiting, now it’s time to remove the foil, now we’ll bake cupcakes,

i love cupcakes too, you know, this is like a chicken dish, from chicken, first of all , can be applied. fantasy, secondly, you can use some products that need to be used, well, it happens that there is sour cream and you understand, here, for example, you are not going to cook borscht now or something else, it will fit perfectly into the dough, or some berries , or vice versa, you want some blueberry flavor, but the blueberries are not yet ripe, cupcakes brilliantly fit into any desire, into any whim, hello, where are you? hi, but what i have here is cool, i’ll show you now, but i have something better, and you have something like that there, oh, you ’ll end up here, and the good stuff is secret place, yes, it’s not secret,

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50 g of hazelnuts here, i also dried the hazelnuts, just like we dried almonds, to make them brighter, we make hazelnut flour, and if you don’t like hazelnuts or if, again , you have almonds or walnuts on hand, you can ideally use it, no problem. it turns out to be such a wonderful nut crumb, look, yes, hazelnuts go very well with blueberries, i like them, although almonds also go well with all berries. now flour, flour, of course, needs the right grinding, by the way, makfa flour is perfect. you know, there's about a tenth there millimeters, you know, the size

of the flour particle, the very high standards by which this flour is made, so when i’m at home, no matter what i bake, no matter what i make dessert, sweet, some kind of pastry, sweet or salty, i always use this flour, i combine this flour in a bowl like this, with a packet of baking powder, in general, muffin cupcakes, they love baking powder, it helps them so that they are like that. airy and tender, but i also love it when there is still a combination of sweet and salty, a pinch of salt, so i add here, i added 180 g of flour, so i combine three eggs with 150 g of small , called confectioner’s sugar, beat at such a strong high speed

with a blender. the mass should turn out dense, airy, increase four times in volume, look how beautiful it is and lighten, my yolks were very yellow, look how beautiful, what a light mass it turned out, add 50 g of chopped hazelnuts to the flour and add 150 ml of sour cream here , sour cream can be replaced with kefir, for example, or yogurt, which is also good. behave because that it is so milky, sour, this is important, yes, such a slightly fatty medium, now i add beaten eggs with sugar here, if you really want, if you like, you can add cinnamon, you can add vanilla, i love the aroma of hazelnuts with berries, i i really

like the way it smells, but lemon wouldn’t hurt here, lemon also helps the baking powder work and muffins rise better, and baking in general, if you have baking powder or soda that contains lemon, citric acid or lemon juice, it’s somehow more fluffy it turns out that we have combined everything, you see, now i grate a little zest on a fine grater, you can replace the lemon with an orange, this is acceptable, orange also has acid. yes, it’s a little less, of course it’s so obvious and well , like in lemon, naturally, yes, there ’s still some sweetness there, well , the combination of blueberries and blueberries with lemon is very suitable for me, for example, the same recipe can be made with other berries and then you can experiment, for example, making blackberries with oranges, i think it will also be interesting, look how bright they are. at

i have very juicy lemons, look, two tablespoons, the juice of half a lemon, and now we can say that the dough is ready, it’s not blueberry season yet, but i love blueberries so much and i really wanted blueberry baking today, i add blueberries here , this is not the same thing at all, it is healthy, although in my opinion, blueberries are still healthier. but in any case, what i read, blueberries really have these magical properties that help vision, for example, yes, well, blueberries are good its beauty, juiciness, but it also contains a lot of useful microelements, it is generally respected, it is also considered a superfood, so i add fresh blueberries to the dough, they are sold all year round,

of course, this is not the case with blueberries, i always have frozen stocks berries and blueberries, including in the freezer, but blueberries fly away the fastest, it seems to me that first blueberries, then strawberries, and then all the other berries, so now i have a wonderful lifesaver when i really want a bright berry flavor it's in dessert, i i always use maheev jam, blueberry, orange, apricot, you know why, because there is so much fruit here, everything here is so intense, rich, aromatic, and by the way, it’s such a right combination of sweet and sour, that is, it’s not a sugary jam, and no no artificial additives, no sweeteners, no flavor enhancers, only natural product, so what i do, i have such a wonderful trick, look, i put part of the dough so that half the mold is filled,

i use these disposable ones, they sell these molds for muffins and cupcakes, they are very convenient, you can, of course, roll them out of baking paper at home, cut them into squares and it will also turn out beautifully, i will have my muffins with a secret, i laid them out like this thus, i hide one half of the dough, on top, or rather inside , like this spoon. pepper jam with a surprise dessert today, and now we close it, of course, so that the surprise remains a surprise. well, so that the cupcakes grow higher, we hide another part of the dough, namely our core,

try to distribute the dough evenly so that they bake evenly. i wipe away these droplets, the point is not that i want everything to be beautiful, but also that they don’t burn. so, the cupcakes are ready to go on their journey in the oven. i just know what i’ll do, it seems to me that i’ll switch the chicken’s places, it’s about time for it. from the foil, the cupcakes will go into this oven, well heated, but

i need the mode, hot air, the simple fact is that i don’t have that in that oven mode, hot air 190°, 25 minutes and the cupcakes will be ready, and here we have, look how beautiful it is, can you see everything already? it became so tender and soft, and we send the chicken for another 15 minutes without foil, also a well-heated oven, the same 200°, just top and bottom, until we have approximately the same time left until the cupcakes and chicken are ready, let's make an appetizer, for an appetizer i offer today these fresh crispy vegetables, but with an interesting sauce, in general: i want to tell you, in many cultures such a snack is present, for example, the french call it crudité, the italians call it penzemonia, it’s served with different sauces, but the french on

the côte d’azur call this sauce aioli, it’s served not only with vegetables like the ones we ’ll be talking about now, just cut it up, you see, look , i have a celery stick, i want to make it softer, so i’m removing these, you see, yeah, such harmful, rough ribbons. beauty, and i have here fennel, cucumber, you can take it, in general, any crunchy vegetables will do, like this sweet pepper, the main thing is, so that it’s convenient to pick up the sauce with these vegetables, that’s the whole story, aioli, like borscht, has many different recipes, that is , there really isn’t one classic aioli sauce, well, probably there is, maybe i’ve just come across it. there are quite a few interpretations, but it is always served with such sticks of vegetables, such elastic vegetables, you can also take, for example, ondives, they are chicory, or

you can take these iceberg leaves, that is, we have a rather fatty, rich sauce, that ’s what - such a story that sets off this sauce, well, in this case, look, i have these pepper sticks, carrot sticks, celery sticks. the cucumber is ideal and of course the radish, the radish is already gone, it’s already gone, the cucumbers can still be seen that they are , of course, from a greenhouse, the radish already looks like it came from somewhere warm , it’s from the garden, here are the sticks, oh how it smells great, cucumbers and radishes smell like spring, they smell like spring, if i was unlucky, i had such radish tails that weren’t very nice, but in general you can leave them if the small radishes are right on the tail, by the way, also has young carrots, and

it just looks prettier. so, a few radishes, well, in general, the idea is clear, well, i’ll also take fennel, i just love it very much, by the way, it’s great for digestion, it behaves really well, like a, i would say, aperitif, which not only whets the appetite, but helps produce the necessary enzymes for our body. so, well, here i will have these vegetables. the sauce is made very quickly, today i have this version of the sauce, in addition to garlic, garlic is always added to the aioli sauce, i also i'll add, in addition to fresh. garlic the garlic that i cooked in oil is what is called garlic confit, that is, at low temperature, for 45-50 minutes, the garlic

simmers in oil. it turns out to be much more tender, sweeter, but at the same time it has a very intense aroma, which means that i need this container for whipping, here i add a teaspoon of mustard, dejon mustard, so not strong, sweet, a little more gently, one yolk , a little salt. a piece of fresh garlic, not a whole clove, just such a small piece, you see confit garlic, about which i told you, here i have it cooked in oil, there really is nothing simpler, the only difficulty here is, you need to peel the garlic, take oil, in my case it is refined olive oil. but you can

take oil, for example, rapeseed, you can take corn oil, which is also good, sunflower, the main thing is that it doesn’t have it, that it is refined, that it is not too bright in taste, well, i add about 7- 8 cloves of this stewed garlic, by the way, the oil from it is also very tasty, then can be used to prepare sauces, for example, for pasta, that is, for pasta, for rice and... and pour this oil over the potatoes, god, how delicious it is, so i beat the yolk, two types of garlic and mustard, let's go, here we have i love camelina oil, camelina oil is not oil made from mushrooms, saffron milk caps, it is such a culture, it is not refined, but at the same time it does not have such a bright, you know, smell, aroma and

taste that directly kills all the other ingredients. such as unrefined olive oil or sunflower oil, it’s very cooperative with everyone, it’s friendly, and garlic will still rule here. monday, prepare caesar, tuesday, prepare kebabs, wednesday - prepare breast fillet, petitlin, easy to prepare, convenient to store. apply for a loan at sberbank and get a chance to win money to repay it. and also receive a monthly cashback of 2% interest rate. more profitable with sberprime. don't miss central television - the first information show about the events and people of the week. the american congress is already looking for targets on the russian map for american atacoms missiles. for which cities can pintagon allow kiev to drink western weapons? and what other red lines will be erased by a new round of escalation of the ukrainian crisis. in remote places of the perm region this mysterious phenomenon

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with a plus. call or order on our website leamax.ru. results of the week. tomorrow at 19:00 on ntv. and gets personal, then of course you need to answer, you won’t believe it, today at 20:20 on ntv, i carefully add it in such a thin

stream, in general the story about ayol is a story about mayonnaise, you see, yolk, butter, mustard, yes, but everything becomes very dense, for one yolk, as a rule. use 125-150 ml of vegetable oil, a tablespoon of vinegar, i have apple cider vinegar, you can take white wine vinegar, it will also work, lemon juice, we add lemon juice when we want to make the consistency a little more delicate - our sauce, that is, we now we added a tablespoon, a tablespoon of vinegar. a spoonful of lemon juice, we continue to beat, a little more butter,

a little salt and a tablespoon of boiled water, not hot, but boiled. well, in my opinion, the consistency of the sauce is just perfect, put the sauce into a bowl, if, listen, this is the case, consistency, taste, firstly, you must try everything, if you cook, this is necessary, you must definitely try it. .. salt for spiciness, i generally like, for example, such, well, it’s a fatty sauce, naturally, it’s not designed for me to eat it all alone, or even just the two of us, it’s for history for a large group, it can be easily stored for several days in a tightly closed jar with a lid, in principle

, i like such fatty sauces when there is a little bit of some kind of spiciness, for me now the spiciness in vinegar is present in lemon juice, if you want something else to cheer up, well, for example, if i baked or boiled new potatoes, this, by the way, is also an option, this is how they do it in provence, potatoes are served with such a sauce, and an egg, then i would probably add a little chili, i i'd like it to be it was a little spicier. well, basically, look, the appetizer is ready, beautiful, fly in, as they say, let's see how the chicken is doing there, oh, the chicken is doing great, great, look how juicy, how, oh, look how tanned, i have to tell you that it all depends, of course, on the piece of bird you take, and on how much flavor you have...

along with onions, nuts, garlic and lemon sauce. now i suggest you definitely sprinkle it with herbs, in this case, it seems to me that cilantro would be perfect, namely because we have here, and dates, dates, they are kind of exotic, and cilantro and dates are very friendly, in such middle eastern cuisine, they often use cilantro in recipes, you can add it to this... because it also goes well

for example, narsharab sauce, if you want, yes, with its acidity, with the sweetness from the dates, and of course, the chicken, it’s also sweetish, well, in general, here’s our main dish, i’ll serve it exactly as it is, right in in this shape, our cupcakes, they are already jumping out of the oven screaming, you are not talking about us forgot, look at the crust, at the top, if in doubt, you should always have a toothpick on hand, i have no doubt, just in case, a toothpick is placed in the highest dough of the highest cupcake, it is absolutely dry, this means that we have cupcakes ready, definitely hot, we don’t eat them and don’t recommend them to anyone, take them out of this mold, you can sprinkle them with... powdered sugar, you can decorate them with berries,

to be honest, in my opinion, they are already beautiful, i don’t really need to add anything i don’t want to, it’s a rare case, to see what beauty, we have our wonderful, healthy vegetable appetizer ready, chicken, you can do it on its own, it seems great to me, rice, and potatoes, well, in general... so, it seems to me that everything is fine, a piece of bread too, if you suddenly want it, but this is the dessert, i think, the program, well, at least saturday is definitely completed, and there’s more to come, bon appetit.

hello, you are greeted by the information service of the ntv television company, in the studio of yulia bekhtareva. in the kherson region , drone operators destroyed a ukrainian drone in an air battle. with its help the enemy wanted to drop mines on the positions of the russian military, to prevent this, our fpv device gained altitude and rammed the enemy drone. several reconnaissance drones were also destroyed by the crew of the tor air defense system in the area of ​​responsibility of the west group. using a radar station, the fighters discovered aircraft that were approaching our positions and fired missiles.