a little bit of oil, how could we do without it, all that remains is to put everything together and try it. delicious sauce, well, like matzo, i didn’t even imagine that a frying pan could cook ribs so deliciously, which i really like. i'm sure

that although it looks like pesto, it's still brighter, in some places it's even slightly vigorous, here it's more salty, really, that is , more pronounced, it goes very well with sweet potatoes, with meat, very good, yes, yes , i want to try some more red sauce.

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federico would add, in which you can live, eat deliciously and have a good rest, until the next saturday, friends, ciao! you and i haven’t made semifred for a very long time. 10 quail yolks, there are 10 whites, so why quail? because we use practically raw eggs, that is, we will brew very, so to speak, well, approximately, the yolks with milk and sugar. i separate it carefully, you see, yeah, i

need 12 yolks in total, naturally 12 whites, but what else is so wonderful about this recipe is that the whites and yolks go to work, that is, there is no need to freeze the whites, make miringues or meringues or white omelettes, everything here goes into one whipped recipe at once... and the whites just give this airiness to the simifred, that is, the dessert turns out tender, airy, frozen, ideal for hot weather, first we beat the whites, precisely from the point of view that we save energy so as not to wash the dishes as soon as the whites are whipped, look how beautiful it is, right? as soon as the whites

are dense and beautiful, here i have 80 g of powdered sugar, i add two heaped teaspoons like this. i beat it with the egg whites, look how beautiful it turns out, right i want to show you exactly how beautiful whipped whites are, this is the basis of the air in our dessert, now we begin to beat the yolks, again with powdered sugar, but first, here i have 300 ml of milk, the milk is sent to a saucepan, and this is brought to a boil, before than, so as not to forget, and we will boil the milk, first we will add a vanilla stick here, in general there are desserts in which you can save money and add vanilla

or in extract, yes, that is, not in such grains, not with a stick, in this case, if we make ice cream, if we make some kind of creamy dessert, cream, then we definitely need a vanilla stick, because it is simply impossible to sublimate this aroma, only real vanilla can convey, create, create it. a credit sbercard is beneficial in any situation. the interest-free period begins every month, and service notifications are free forever. apply for a credit card and withdraw cash without commission. now bring the milk and vanilla to a boil, the remaining sugar, well, i have powdered sugar, by the way, you can use fine sugar, we beat with the yolks, i remind you that here we have 12

yolks, beat until dense and airy , now i have 700 ml here. i pour them into a blender, we also need to make them airy and fluffy, whip the cream, look, milk and vanilla, what a aroma it is, i carefully start adding it to a little... brew the yolks, powder and milk, i return this beauty to a slow stirring the fire constantly, i brew it so that it turns out like this, you know, cream, don’t forget

about the cream, whipped cream, look at what beautiful specks of vanilla... we don’t need to try to thicken it in any way so that you know, it could be spread directly on the bread, as they say, that is, such a light custard, but in no case will it , look, i took it off the heat, yes, in order to continue stirring, it won’t, as if you could fill eclairs with this cream or soak napoleon, it will be slightly thickened, the main thing is not to let it naturally curl up like an omelette, you too? you feel it, makheev! turkey pava-pava from ecologically clean region of russia is recommended for children! alex lyuty, the case of orphans, premiere, from monday at 20:00 on ntv.

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i was playing hockey again. deniska's stories. if suddenly you have a suspicion that you overexposed it a little either on the fire or in a hot post, this cream turns out to be an omelet, then the main one is like this. a hint, what can you do, pour this cream into a cool container, look at its lush airy beauty, pour it here into a glass form and send it straight to the freezer for literally 10 minutes to lower the temperature, after all, we just removed fire yolks, milk vanilla, now... we need the same temperature for whipped whites, whipped cream and - yolks with sugar

with milk. now you and i will make turkey in a wok. for the main course today we have this wonderful turkey. in general, turkey meat, it seems to me, is truly unique and generally suitable for nutrition for everyone. firstly, it is tasty, and secondly, it is healthy. children. people with some dietary preferences can not only eat turkey, but i have drumstick meat, turkey pava-pava, which we fry in a wok today, this is juicy, tender red meat, pay attention, rich, bright taste, it goes perfectly together with anyone side dish, you want potatoes, you want rice, you want buckwheat, you want vegetables, and in general, turkey meat, as i already said, is such an ideal component of a healthy diet, why because... there is a lot of protein, little fat, hypoallergenic, and most importantly, i absolutely i am confident in this

manufacturer, in the quality of this particular pava-pava turkey, because this meat does not contain any harmful additives, it is produced in a region with good ecology, and most importantly, the manufacturer takes great care to ensure that at all stages quality is maintained, i cut it into small pieces like this so that the woks fry like this, so you and i prepared the turkey thigh, salt, generously, salt and pepper right now generously, generously. it’s best , like this, to quickly cook it, preserve all the nutrients, use, for example, such a container, a wok, because what’s good about a wok is that it heats up quickly, and any ingredients in it are fried at the speed of sound of light, about

100 ml of vegetable oil, just for... and i add a little two tablespoons here sesame oil, just from the point of view, to give the flavor to our bird, here i have starch, salted and peppered turkey goes into a plate with starch, you can , of course, roll it in flour, but with starch it turns out more tender, a little more salt and pepper. roll everything in starch like this, shake out the excess starch and add pieces of turkey, salt, pepper and starch to the wok, it really

takes very little time to fry it all. this is a property of the wok, and also, of course, this is excellent meat, which very quickly accepts both the temperature and the rules of the game, i would say, do not overdry, that is , fried for 3-4 minutes at a fairly high temperature , removed, the aroma is pleasant from sesame oil, and it is... oil, but the meat itself also smells good, so this is the last part of the meat that you and i need to fry, now the vegetables, you and i will take an onion, like this red one, cut it into thin slices like this, so what do we have here?

almost, almost, just a couple more minutes, just the time that you and i need, i take red and green chilies, chop them, literally until the moment i have seeds, because it is the seeds that give us such a taste, too rich, if... you’re not afraid of spiciness, then why not? i ’m a little afraid of the seeds, after all , i like the piquancy, but so that it ’s not eye-watering, here’s one such pod of lemongrass, lemongrass, just as delicately as lemongrass smells, don’t forget that you need to

remove pieces of meat, you see how delicious the crust is, but at the same time the meat remains juicy, tender right into this oil that we cut already send, quickly cut up lemongrass, lemongrass, and of course garlic, garlic just like that, you know, they’re not afraid of large pieces, well here... slices, slices and more garlic, so, well, here are our vegetables in the wok, elegantly, though, a little salt, we need everything to become a little bit like this, a little tanned, you and i

will cut the onion, return the turkey pieces here, rice wine, about 70. liters , you feel what aromas, yes, if you adore, well, another, it seems to me that there shouldn’t be an explanation,

you just love soy sauce, then you can add it here, in principle, soy sauce is so self-sufficient that it kills everyone else around, so i personally won’t add soy sauce, i’ll add cilantro and basil and a little more mint. because this is such a trio of herbs, which in my opinion goes perfectly with asian cuisine; more, look how big a handful i have, well, the main dish is ready for you and me, the meat is now soaked in this sauce and we forgot for a while, we are finishing preparing the dessert, well, we have a perfectly cooled freezer, look, you see, such a light cream, it’s still, it’s still thickened well, and now you and i

are starting to carefully add this yolk-like mixture to the whipped cream. vanilla cream, everything combined. it turned out to be such a tender, fluffy, thick mixture, you see, uh-huh, beauty, which we also combine with whipped egg whites with a small amount of powdered sugar, so we have, i think, a completely perfect, perfect dessert almost ready, now we... pour it, well, it’s just convenient to pour, if there’s a spout, look, look, look, what’s the texture, god, i

guess these molds are the most convenient, why, because you can turn them over, you’ll get a dessert like this this is just such a classic shape, so i take this proti. well, such a tray, in general, in principle, i most often use this thing for the oven, but when we put something in the freezer or refrigerator, in portions like these, then of course, rather than carrying one at a time, it’s better like this, you see, i pour it out, it turns out a lot, listen, this is such a story, but then desserts live in the freezer for a long time, i always, if you know, you and i started messing around, then i try to make as... more than just one evening, and so that later in a couple of days you want something sweet, i’ll make another story like this,

just to show that you can serve it like this, and you don’t need to take it out of the mold, you just decorate it with any sauce, look, oh, grate with berries. well, in general, you understand, yes, so, let’s put ours in the freezer beauty, that's it, let's start preparing the salad, two tomatoes, like these, just look what they are, you'll never find these in winter, you know, well, never. i don’t know, maybe somewhere in uzbekistan, really, but here in our area they appear from the beginning of may, and then they delight us until the end of october, real tomatoes, a couple of these

ripe, red juicy tomatoes, cucumbers, that’s how since during this period i don’t even peel the cucumbers, because they are juicy, they are tender, they are aromatic, and it seems to me that... the peel is even more attractive. also a couple of cucumbers, well, it’s clear that cucumbers and tomatoes are a classic, you want to season with sour cream, you want to season with sunflower oil, fragrant, olive oil, yogurt, a more dietary story, but i love it, i honestly don’t think that salads need to be made dietary in the sense that we need to avoid some of the fat components, yes, count the calories that come from oil, we need fat, especially healthy fat. vegetable oils are the ideal fat, which helps build hormonal balance in our body and generally correct

ones. relationship in metabolism, so i definitely eat both olive oil and flaxseed oil, i add almost every day, i practically eat avocado, the main thing is that the avocado is ripe, that it is juicy, tender, not green, does not crunch like a cucumber, is cut like butter, cut like butter, yeah, avocado, of course, is a high-calorie thing, but when we make such a salad, we make it for company - although i could, of course, probably eat the whole thing alone, but i won’t do this, because again i remember that we have chopped cilantro, basil and tarragon ahead of the summer, if suddenly, for example, you decided to limit your saturday or sunday, well, or weekday, and lunch or dinner with such a salad, i

welcome it. but if you don’t have, for example, the wok turkey that we cooked, you still need to have protein, and plant protein is an excellent alternative to meat protein, i love turkey, i love chicken, i love meat in general, but sometimes you just want something - only vegetable, then here you go, red beans, i soaked them in advance, boiled them, i also take spinach, an excellent source of iron, by the way, if we take spinach and do not add any fats, then... if we don’t have oil, if we don’t avocado, if we don’t have an egg that goes well with spinach, iron is poorly absorbed, we definitely need fats so that the iron from spinach is well absorbed, and what a wonderful one, look, this is a juicy base, just classy, ​​and of course in the spring, i want you say, maybe in winter i wouldn’t i started adding nothing more here,

because you can still find decent ones... avocado is generally good all year round, there is spinach too, but tomatoes and cucumbers, of course, this is so seasonal, and not better, but the fact is that in winter it doesn’t happen radishes, like in summer in spring, this is a fact, so i can’t resist adding these slices here, thinly sliced ​​radishes, radishes, radishes, radishes, at the beginning of the meal, at the beginning of the meal , it helps to wake up with just our right juice in body, so that... all this is properly digested and absorbed, therefore, a little radish is very welcome here, the mood is for you, raspberry blueberry and lime mint, choose your mood. it’s high time to change provider

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and so, and you must either pour boiling water over it or marinate it in vinegar, why is it better in vinegar, well, in this case , because this vinegar and generally pickled shallots in vinegar will serve as a... dressing for us, that is, it will give such sourness, a pleasant piquancy, because shallot itself, it is such a bright fellow, and if we add wine vinegar here too , for example, it's simple white wine vinegar, marinated like this, left for a while, i also want to add cheese here, you can take any fresh cheese, i take feta, but by and large i’m serious when i say, any fresh cheese, curd. gozi, for example, soft will be good, feta cheese will also be good, it just seems to me that you need to choose a cheese that is not too salty, so that it does not draw attention to itself from these wonderful, fresh seasonal vegetables, and of course we take

olive oil with you, listen, you can take the fragrant sunflower oil, it will also be good, a little salt, a little, because vegetables still stand out differently with salt, oil, maybe a little mustard, that is , i would have made it more powerful in terms of spiciness, but since everything is fine in the wok, i i add a little aromatic freshly ground black pepper, now we have pickled onions with garlic, a little lemon juice, i’ll tell you, after all, vinegar and lemon juice are different stories, lemon gives not only sharpness and piquancy, but... .. also its citrus aroma, now they took it like this

everything was mixed so that you could see, oh, god, how deliciously beautiful this is, tell me, yes, well, it’s simple, honestly, i eat this in the summer, especially in the spring, i can eat it every day, and if a piece of some kind of baked food is black bread or something, you know, like some bruschetta with butter, garlic, everything. nothing else is needed, this is mine, my story until the end of october, well , look, it’s beautiful, the salad is ready, the turkey, look how beautiful it is, thanks to the starch, by the way, look how thick the sauce is, we got a little starch tightened it up, this is very important, the starch is less than a tablespoon, and how great, look, it all looks together, and you don’t need to add any cream, look, it’s beautiful, with this

salad you understand, delicious healthy food, and of course dessert, take it out of the freezer, so we have two types of dessert, one, as i already said, can be served like this in a martin, the second in molds, which means that it’s not very beautiful, well, no, no, no very, let's say, directly, take hot water, briefly, put it in the water mold, 1, 2, 3, 4, 5, the bunny went out for a walk, they turned it over, and now, well, listen,

you can, it just seems to me beautiful, as it is here, but all summer, i want strawberries, a rare case, i’ll add a leaf mint for brightness, beauty, but also, however, strawberries and mint go together quite well, and here we go into this completely vanilla story. minimalism, here’s a mint leaf , nothing more, i think we’ve got a very summery, tasty and most importantly healthy lunch, so bon appetit!

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