zucchini, then what do we have? let's now fry the onion, garlic and meat, and i'll grate the hilim, in the greek part it's called halloumi, and here in the turkish part it 's called hilim, we grate the hilim, here's the minced meat, in our case it's a mix of beef and pork 50x50, fry with the onion and garlic, don’t forget to add salt and pepper, how everything looks, how gorgeous to you, but it seems to me that you need to add more olive paste, it just adds... a cypriot touch, so if our tv viewers can find it, it will be great if no, no problem, so what next, and now you need to add tomatoes, friends, if you don’t have fresh tomatoes underneath, i have an excellent alternative, makheyev tomato paste, it is made from tomatoes from the south of russia, thick, aromatic, this tomato paste will serve as an excellent addition when preparing different types of dishes and sauces, in fact, prepare everything... the work is finished, we

just have to lay out all the ingredients in layers in a fireproof form, a little bechamel sauce, potatoes, minced meat, bechamel, eggplant, zucchini, again minced meat, potatoes again bechamel , cheese on top, there can’t be too much cheese, that’s for sure, we put it in the oven to bake until golden brown, finally we do what i was last thinking about with anticipation. we are great, but i don’t argue with that, to be honest, it turned out very tasty, it was especially tasty that we fried all the vegetables separately, they are all juicy, but also crispy, thank you very much, finally i know how real moussaka is made , thank you,

sherbet doesn’t matter, the main thing is that the base is berries, fruits, you and i will make it raspberry sorbet, here i have two tablespoons of hibiscus, this is such a well... hibiscus - very rich in vitamin c, and well, this is hibiscus, these are the leaves, really very healthy, very rich, in taste, in aroma, in color, for me you need 150 ml of boiling water for two tablespoons of these wonderful ones - hibiscus flowers, while i’m brewing here, well, it’s like a very thick tea, you and i will deal with the berries, here i have, look,

raspberries, you see, in general, to be honest, these raspberries were frozen, but they are beautiful, you you see, i still have this from last year, and since now the raspberries are fresh, and fragrant, aromatic, you can, of course, take fresh raspberries, but i decided to just use last year’s, as they say, wasted, but it’s wonderful, it’s mine homemade, not store-bought, well, by the way, you can find good store-bought ones, i add 150 g of sugar to the raspberries, here i only had 200, and i add another 50 here in the hibiscus so that the sugar dissolves, on the fire, raspberries with sugar, i’m interested , you know, so that the berries become a little more tender, softer, as if floating, and the sugar has dissolved, depending on the temperature, the sugar melts, and the raspberries also melt. it warms up, and

in general, when the berries are heat-treated, they give off a brighter aroma, which is actually what we are trying to achieve, of course we don’t need it. we don’t need to bring it to a boil, that is, we need the berries to remain fresh, but at the same time we need to warm them up, as soon as you see the first bubbles, now i see that my sugar-raspberry mixture is warming up well, i add 150 here ml of freshly squeezed orange juice, i'll tell you, just the orange has such an acidic sweetness to it. as in raspberries, too, and it helps - i would even say, to enhance the raspberry flavor of the aroma, that is, to make it brighter, this is so interesting, yes, that the orange is practically not felt later, but in the end result when you eat sorbet, your raspberries turn out brighter due to

the orange, keep it on the fire for 5-7 minutes, while we have it all so good here. it’s brewing, we’ll strain the hibiscus with you, look how rich and beautiful the color is, we added it here, turn it off and start rubbing through a sieve. it’s better to take a fine sieve, because through a fine sieve, just like this, very, very fine, the raspberry seeds will in no case penetrate and spoil the final consistency for us, because after all, raspberries,

currants, even strawberries, the seeds are so pretty there are, you know, a kind of irritating moment, we need a very smooth structure. so i start to carefully rub the raspberries with sugar, hibiscus and orange juice in parts like this, you see how well everything is rubbed, all i have left here is in this way, the seeds, pay attention, the mixture thickens very, very well, you see, yes, that is... we end up with some raspberries right here in the bowl, and the seeds are in the sieve, in the city they remain, in general, the mechanism it’s clear, a little patience, and even better

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the result that interests me, firstly, i’ll add glucose syrup, this is the kind of syrup that generally helps both ice cream and sorbet keep, you know, such a delicate, airy texture, and therefore that in general, of course, raspberries are a sour thing, hibiscus is also a sour thing, if you noticed, by the way, i only took... 900 g of raspberries, that is, almost i have quite a lot of kilograms and hibiscus, just like this, and it turned out so intense, here i have 30 glucose, glucose in general is a good thing, because it does not have, does not have a bright, does not have a bright smell or aroma, but at the same time besides the fact that it gives of course sweetness, it also gives texture, in general the italians have their famous gelato, but we know that there is ice cream, and there is gelato, they all... always add glucose or dextrose, that is, it is different called, but this is exactly the kind of syrup, in

which has no aroma or taste, but it is precisely what allows the final result to retain such a delicate, juicy structure, the main thing is to mix it in evenly, that is, here i still have a little bit warm, you know, this is a raspberry -raspberry-karkadesh base and that’s why the syrup of this glucose again... i’ll repeat once again the 30 g that i added here, you see, it dissolves very quickly, but it still seems to me that in order for the sorbet to be denser, interesting in texture, you need to add a banana, or just one such banana large, well, medium size, or three small bananas, why bananas - you know, like when you make a puree soup, the secret of a good puree soup, that is, this is the right texture, this is a small potato that you add, it could

be a broccoli puree soup, it could be cauliflower soup, pumpkin soup, it doesn’t matter, leek soup, but without potatoes. you won’t get this starchiness, this delicate silky texture, the same thing when we prepare sorbet, banana, because, by the way, it contains starch, it gives us this silky texture and thanks to the banana it turns out so fluffy and airy, you can just mash a banana with a fork, but i like it better if it’s turned into such a homogeneous puree. beat, add a little raspberry base, beat,

now combine everything. just like that, so that everything becomes homogeneous, you can’t take your eyes off the color, but don’t tell me, it’s really so joyful, very summery, although i think if you make such a sorbet in winter from frozen, well, from frozen berries, then it’s also very uplifting the mood, however, reminds me of summer, well then it’s very healthy. here is vitamin c, hibiscus, by the way, is very rich in vitamin c, that is, hibiscus, hibiscus tea, but it also contains a huge amount of raspberries, natural antioxidants, anti-inflammatory components, look how beautiful it is, in fact, everything, pour it all into form, and now

we put the form in the freezer, there is one nuance, every half hour. you need to punch it all out with an immersion blender, that is, this is what they call a foot, yes, that is , with a blender like this, i’ll show you the attachment now, with this attachment you need to punch everything through, then this everything will be much more airy, tender and fluffy, our sorbet takes about two or three hours to freeze, you need to beat it three or three times with this immersion blender, we can say that the dessert is... we’re ready, now let’s get started chicken wings, chicken wings, it seems to me that absolutely everyone loves it, well, because it’s such a dish, it’s great for company, it’s great to make for the family, and for a holiday or just to cook it every day, it always turns out

juicy and tender, well, whatever you cook, there’s so much there are options for sauces and dressings, i am absolutely sure that pitelinka guarantees the quality of its wings, these same ones, like any other product, because in pitelinka it very strictly controls production at all stages, from growing grains to feed, between by the way, before packaging, and this is fresh, tender meat without harmful additives without growth hormones, which is why today i will make, for example, this marinade: i have two tablespoons of honey, combine, you can see, in a bowl, i right now ... i’ll connect everything, everything, everything here a teaspoon of paprika, this is sweet paprika, not spicy, two tablespoons of soy sauce, two tablespoons of olive oil, a little salt, just a little, because soy

sauce is salty, a little chili pepper, because... paprika me sweet, a little tomato paste, a heaped teaspoon, in general , tomato paste with soy sauce works wonders and mustard, this grainy moheev, it is sweet, moderately spicy, it is ideal for creating such a base, for example, for salad dressing or serve it can be used with some quatch, or with some deli meats, or just like that, add it to the sauce. it behaves simply flawlessly because it sets off the rest of the ingredients. combined, you can leave to marinate for a while, but in principle - the wings are... only tender, soft and delicate, that they don’t need much time for the marinade, you can, if we’re in a hurry,

prepare them right away so here’s a form, baking paper, and we put it all into the form, in general, to be honest, it’s ideal food for a picnic, for some summer gatherings on on the terrace, on the veranda, any side dish is good with them, you can cook something from young potatoes, you can make some vegetables, make some salad, rice, but best of all, in my opinion, pasta in general fits such a story. so, the oven temperature is 190°. they bake quickly, 30-35 minutes, everything will be ready, they are very fragile and tender. so, about pasta. the pasta you and i have today is also so summery, in general we will make pestle sauce, but first, i have water boiling here for pasta, here is the dining room

a spoonful of salt, so that the water is very salty, but most importantly, what kind of pasta are you and i taking, that is, what kind of pasta, look at what they even look like, they’re called buccatini, it’s like spaghetti, but a little thicker, that is, you know what they are, and pasta, in which you can clearly see. they have such a hole inside, and this is wonderful, because they increase a little in volume , it turns out, well, this is fantastic, in general, i want to tell you, granddi pasta makes my life not only easier, more interesting, much brighter and tastier, because this is exactly what pasta, without which i cannot live with, because this pasta is prepared to the highest italian standard, using not only flour, which is called grano dura, that is. hard varieties, that is, these are healthy pasta, they don’t make you fat in a second, on the contrary, but it’s also this bronze matrix, which allows the surface of the product to maintain such roughness, which means

the sauce is absorbed better, in general, a joy in summer, spring, and in winter, autumn, they cook very quickly, listen, 3 minutes, can you imagine, exactly... the time that i you need to prepare the sauce, with the sauce today everything is very simple, here i have dried sunflower and pumpkin seeds, a little bit in a frying pan without oil, literally a tablespoon, two tablespoons of one and two tablespoons of the other, two tablespoons of olive oil here, a little salt, a little. chili, a little black pepper, lemon zest, lemon juice, a tablespoon of lemon

juice and herbs, and basil, but not only, i have such a large handful of basil... and about the same amount of parsley, because if you use only basil, it’s too much, on in my opinion, it turns out, you know, so bright and intense, moreover, after all, in genoa, where pesto comes from, basil is a little different, it’s a little less, i would say, so furious, furious, yes, less arrogant, that’s it. .. at the first stage, look how beautiful it is, add grated cheese here, in this case it’s parmesan, or you can use it, you know, it’s interesting, i even tried it with

smoked suluguni or with some kind of bright cheese or sheep or goat cheese , it also turns out very well, a little more olive add some oil and a clove of garlic, cut the clove of garlic into small pieces like this, the garlic is young, no need. get rid of the core, beat it, if you are going to leave this sauce, well , that is, you make it more than you need to season the pasta, yes, then - you just combine everything and... so you put some of it in the refrigerator and it will survive for three or four days completely calmly in a container that is hermetically sealed, but i

will not store this sauce, this... i need all the sauce today, so i have the pasta is almost ready, i add here a little of the water in which my pasta, my bucatini is boiled, and i punch everything again, the sauce is ready, please look, how beautiful it is, now i add a little of the water in which... my pasta was boiled, i save , i throw the pasta into a colander, this is a brilliant type of pasta, and in general, grandi pasta is a brilliant pasta, because it is almost impossible to overcook them, they always hold their shape very well, and i never, well, seriously,

anything can happen, someone will call. ..or already guests are on the doorstep, you’re distracted, but i’ve never missed an aldente situation, it’s always aldente, it’s always just the perfect state of pasta, so i returned them, you see - in the same hot pan in which they were boiled for me, i collected them until the last drop from the blender, all the sauce, we combine everything, now we will now understand whether it is necessary to... add the water that we saved from boiling the pasta here, i think it is necessary, you know why, because i don’t want to pour a lot of butter, but there should be sauce a little more tender, it’s actually these 100-150 ml of water, you see, strawberry helps us achieve this tenderness.

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tray machine. take it away, we need to absorb moisture, not add it. well, wait, now he ’ll finish cleaning up. will cat litter help? unpunished nonsense. drug intoxication was established, there was an accident, there were no culprits, the road to dismantling, but you don’t have brakes here, bmw x3 or mercedes glk, our roads and how to make the most of them, the main road, today at 10:20 on ntv. this is such a wonderful italian plate. a little cheese here, a little butter at the bottom, wow, cheese and butter, look how

beautiful this is, god, how i love pasta, and of course, i won’t add butter on top, butter is good for them, you know , something like that, no, we weren’t upset that this vessel is so new after the pan, you know, so that it wouldn’t be sad, now the cheese is good for hot pasta, so now it will begin to dissolve here, it will be such a wonderful crust, well, look how delicious, you and i have pasta on the table, of course we need to eat the pasta urgently while it is hot, but our wings are already ready. god, how delicious this is, you know, moreover, i want to tell you, here we have an interesting one, it seems to me, such a disposition or how to put it correctly, we have this hot appetizer, they are so aromatic, they

are like that, look , ah, golden, caramel, juicy, tender, i post them, very much, you know that i don’t want to lose a drop of it sauce, so even... them like this on baking paper, i think it also looks very appetizing, the only thing is, of course, i really want some greenery, but also for color and for example, let’s take some mint together with this dark basil, look how beautiful it is, let’s chop it. it’s even better to tear it up like this, look in such large pieces, in general this is the kind of food that seems to me to be good, even when it cools down, it doesn’t immediately fade away in the heat, because here we have such a sauce, it’s

low-fat, it’s spicy and it’s very good of course, the pasta itself is great, and this is how we prepared it, but the wings themselves are also good. so, well , bright greenery, you can sprinkle with sesame seeds, you can add some nuts, some chopped almonds, well, you have to agree, that’s it... so that’s also right, yes, it’s very wonderful , yes, it’s appetizing now if, for example, we have it like this oh look what a wonderful pasta, here are our hot bucatini, i really want you to try it, so look how beautiful it is, come here! such a beautiful leaf, thin, beautiful,

a trail of butter, so, you start tasting the pasta, thank you, and i finish the dessert, we have our sorbet ready in the freezer. look how beautiful it turns out, i also, of course, want to put out our sorbet, elegantly, so that it turns out so beautiful, like this, look, this shape, i think it’s incredibly

tasty, well, in any case, it’s really very easy to prepare, and it’s homemade, that is, all the ingredients, you know, there are no thickeners, enhancers, natural raspberries, natural hibiscus, a little sugar and orange juice, that’s all. everything, and most importantly, a minimum of time, all this, look, the only thing is that you need a blender to get such a lush, airy structure, and by and large just patience and desire, oh, look how beautiful it is, why this is not a restaurant for you, and you can also, look at how i have these raspberries, you can, of course, put them entirely, look, if you cut them like this, so that you can see just... these are the very same grains, and

the seeds from which we got rid of it here they really decorate all this beauty, and you know, oddly enough, just a sprig of tarragon or rosemary will be very, by the way, just in color and aroma, i took tarragon, i really love the combination in general, and tarragon with berries, well, look what a beauty, well, pasta, wings and sorbet, bon appetit.

hello, you are greeted by the information service of the ntv television company, in the studio of yulia bekhtareva. we start with the events in the kherson region, ukrainian militants attacked the village of sadovoe. 22 people died. including a child, 15 more civilians residents were injured. the shelling happened the night before and hit a store where there were a lot of people. it has already been established that the ukrainian armed forces were attacked with a french- made aerial bomb. the enemy used terrorist tactics. the nationalists waited for emergency services to arrive at the scene, and then struck the area again with american hymers. at night, rescuers had to stop work.