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in our case today we will use lentils, these are green lentils, in general they are wonderful because they don’t boil, so i add them to a saucepan, fill them with water, they hold their shape perfectly, that’s why for this warm salad is ideal, in fact, i really like it in soup too, in general these are the best in my opinion, the ingredients are like lentils, beans, peas, they are, firstly, very... nutritious, really very satisfying dishes, but they are also really healthy food, i add to lentils, the main thing is not to add salt, legumes in general, when we boil, 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, just like that, whole, and as i already said, do not add salt, if you want, you can add some... herbs

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, they will remain so with their bright nutty taste, while the lentils are cooking, you and i will marinate the meat, now it’s approaching it’s barbecue season, look at what a beautiful piece i have, it’s a pork neck, the neck should be at home temperature. first let's make a marinade, for the marinade i need four tomatoes, these are small in size, or two large ones, that is, you need about 200 g tomatoes, i also add a little pepper here, look, i don’t even cut the tomatoes, they are all chopped here on their own, one small onion, or onion or shalod, i have such a small shalod onion, 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, it marinates the meat wonderfully, of course, salt also helps the marinade, spices, they wonderful, by the way, i forgot to add a little sweet paprika, and in order for the marinade to be rich, in order for it to be so slightly spicy, i add... everything about this adjika is wonderful, firstly, there are no flavor enhancers, 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 shish kebab can be served with it, but it is also excellent for a marinade,

because it gives such tartness and spice, a heaping teaspoon of this adjika, paprika, it's sweet, a level teaspoon. and 300 ml of sparkling water, that is, such a large glass, whisk, the marinade is ready, take a sharp knife, cut the neck into large pieces, i soaked the wooden sticks in water in advance, and in order to simply cook this kebab in the oven, that is , of course, exactly the same marinade can be used if you cook meat outdoors, but today you and i stayed at home, in my kitchen, did not go outdoors, but this does not mean that you necessarily

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if your meat is much denser, has less fat, is leaner, so to speak, by the way, this marinade can also be used for other types of meat, but i think it works best with pork, you can leave it overnight, only then put it in the refrigerator, my meat is already marinated, well i can’t make you wait for 2 hours, really, i’m this dose. you can leave it 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 these sticks, soaked, and string pieces of meat on them.

well, we got these five skewers, it’s advisable to remove excess moisture like this, the marinade has already done its job, it worked well, and now i have a well-heated frying pan, a grill, i’m sending these skewers here so that our kebab can be fried a little , sealed. in a hot frying pan grill, as soon as we see that a golden crust appears, we turn the meat over, and here i have a baking sheet ready, we will bring the meat to readiness in the oven opposite. that is, literally one or two, well , a maximum of 4 minutes in a frying pan, and then in

the oven, the average temperature is 180°, so that the meat remains juicy, tender , so beautifully rich in taste, and no oil, nothing at all, no oil , tomatoes, all the rest of the joy, spectacular. yes, faster than on the street, no, in fact , he is faster precisely because we after all, i marinated it for a long time, i left the meat in the marinade for 2 hours, probably on fire. and it would also be fast. now i put it in the oven and bring the meat to readiness, since this is pork, naturally the meat should be absolutely well fried, baked, that is, ready. in the meantime, you and i will make dessert. here i have 250 g of frozen

blackcurrants. i added five tablespoons of water here. and now i just need it for minutes. warm through well before i beat it and puree it. while i'm here this is a very simple, understandable story. 200 g sugar and four yolks. currants are sour, so for 250 g of currants, you need 200 g of sugar. well, you know, when you make jam, you generally do it one to one. yes. i stirred the sugar with the yolks and here you see, i have a water bath, that is, the water is boiling, but the bottom. here you and i won’t touch the water , first i grind the yolks with sugar in this way, then we take more serious equipment and start whisking so that everything is even and so that the yolks don’t brewed, whipped. yolks in this way,

i have already turned off the blender, but it is important to continue mixing, why, because the ladle is hot and so that the eggs do not boil, but are brewed with sugar, set aside for a while, take it, look at the form in which you and i are doing great currants, we need... beat them now, for this i send them along with the liquid, naturally, like this, into a whipping glass, beat them, naturally, currants have seeds,

seeds, there is a peel, we don’t need this at all, because we are making soufflé we need a smooth, beautiful structure. before i start wiping the currants, here i have two teaspoons of gelatin, pour 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 ... did not make it into the final product, and the unpleasant moments in this case are 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 we’ll beat it all, the main thing is not to waste time, because the gelatin hardens quite quickly, all we need to do is beat the whites, that is, i needed four eggs in total, i separated the yolks from the whites, the yolks you and i brewed it with sugar, 200 g of sugar, four yolks. 250 g of frozen black currants , brought five tablespoons of boiling water to a boil, boiled a little, beat, pureed, combined everything together, plus two teaspoons of gelatin soaked in two tablespoons of warm water, everything is clear, yes, now we have four whites left, we beat them, first i

beat the whites until they are like this, dense, airy, glossy, don’t beat them so that they don’t... give water so they don’t become dry , and then i start whipping the cream, but it just works out faster, otherwise you need to wash the whisk after the cream, here i have 250 ml of cream, fat for whipping, here is the cream , look, too, what a lush beautiful mass, naturally the currants should already be completely cooled when we start adding cream and whites here. for that, so that this entire volume, this oxygen, this air, you and i can 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 them , so that they thicken, but also, so that you know, they remain so airy and, i would

say, floating, flying, and not standing, the protein should of course be denser, we sacrifice part of the protein as usual, beautifully, yes, now the remaining ourselves... we introduce it much more reverently and tenderly, 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 it’s not at all you need so much sugar, you can generally make 200 g of cherries, for example with... 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 that we need to decompose it into 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, and what a beauty, especially since the meat is like... of course, it should lie down a little after we take it out, also , be sure to have this juice that is here, pour this juice over the meat, oh , add additional beauty to it, it smells just fantastic, it has such a smell, an aroma, delicate appetizing, it just smells like meat. well, our meat is ready, put it in soufflé molds, gently and carefully

we distribute it so as not to lose the oxygen that we received from the cream proteins. any molds will do, you can take them, but you know, just ceramic ones, you can make them in the shape 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 use a shortbread crust , it will also work out very well, i put it all in the refrigerator, open it, it’s actually a big one... then you’ll end up with about 8-10 of these portions, 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 do you open the refrigerator door, the soufflé should be dense, tender and airy, the meat is ready, we need to make a quick salad, our lentils are ready, you see, here it is, you see, every grain to the grain, while it is tender, airy, we just leave it to lie in the water in which it was boiled, by the way, this is a very tasty broth, if... if you want to do this, then you definitely need to add this broth, but i’ll take half of the lentils for the salad, and maybe i’ll make half the soup tomorrow. for the salad, i will need, firstly, carrots and celery, cut finely,

thinly into slices, small, cut the carrots, so, celery stick, if we don’t cook celery, then that’s good, peel it so you can see, remove such coarse fibers , too rough, so i cleaned it like this, i have water boiling there, i add it to the water a little green beans, a little salt, salt, beans, so... celery, tomatoes, let's take these cherry tomatoes, they are sweet, juicy, any tomatoes will do, whatever

suits your taste, because in the salad... that's it -it’s important that the tomato is sweet, that its peel is not rough, that it is not too watery, but not hard, that is, this is the story, it seems to me that a tomato in a salad should be like that - to make you fall in love with it, not , and not to upset you, i cut six or seven of these tomatoes in half, i have the frying pan is heated up, the tomatoes go into some... bowl, well, with celery and carrots, of course, so, 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 fry, when you fry it, it becomes even more beautiful, they often eat this cheese in the balkans, in greece, but we also

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add our beautiful green lentils here, i need a little ice. colander, discard the beans, we blanched them, that is, boiled them for 5 minutes, then put them in ice, in order to preserve this juicy, beautiful green color, do not forget that we have... the cheese is fried, great, like me i already said, a couple of minutes on each side to get such a beautiful crust, now

dressing, you and i need some pine nuts, well, a handful, about two tablespoons, basil, a few sprigs, leaves without branches, parsley, also a few sprigs, olive oil, a clove of garlic, mine is young, so it’s not evil, generally one is a lot, half, turn off the cheese, remove from the stove, so that it cools down a little, we have wonderful beans, added garlic, added olive oil, lemon juice, juice of half a lemon and grated cheese,

i have parmesan, you can use any hard one cheese, it’s suitable for making, it’s kind of, you know, a variation on the theme of pestle, it’s certainly not a classic pesta sauce. well, close to it, because naturally, parsley is not necessarily added to the classic pestle sauce. 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, kholumi is a salty cheese, but nevertheless, cheese in the dressing and a little salt in the dressing for all vegetables, lentils are also necessary , you understand how good it is that our lentils are warm, that we add this dressing into warm lentils, it tastes great. accepts, soaks in it,

mix everything properly, it’s already beautiful, agree, when we add beans here, naturally, you just need to blot them from excess moisture, so you can grind them a little, they are so crispy, but at the same time they have already become tender, the beans you can take frozen ones too, i already had fresh ones, well , because after all , beans come to us in the season, of course it’s not in the moscow region, but nevertheless, such beans are already sold fresh in stores on the market, i add... beans, as i already said, a little salt, a little pepper, two drops

of butter, cheese, put it on top, just the extra butter, we have some cheese left here, you see on the plates, everything is soaked, so, well, there you go ... the salad is ready, our kebab is also ready, it’s just the same temperature when , look, it’s beautiful, you can start the meal right away, the meat has cooled down a little, of course, if you want jiki or tkimali or sucibeli, well, in general, what why is there no sauce for this kebab, but also dessert. froze, but if with salad and shashlik it’s like

everything is clear, they look very appetizing, then i should show you the desserts like this, look at the consistency of this delicate soufflé, yes, well, come on, bon appetit.

the flight recorders have been found and are being sent for decoding, in mac they are finding out the reasons for the crash of the superjet 100 under the roof, the space of the world of cooperation on equal terms, what it is doing. eurasia and how a non-profit organization helps to get to know russia. well , nine-year-old nastya from the belgorod region urgently needs help to get back on her feet. this program today. in the studio dmitry zaboisty. hello. the interstate aviation committee is beginning to decipher the flight recorders from the crashed superjet 100 in the moscow region. law enforcement officers and the headquarters of rescue services are still working at the site where the plane crashed in the village of malaya karaseva. roads to the surrounding area. the resident is not allowed to go to the scene of the accident...