cool, okay, my first chechen dumplings, maybe you can dry them in memory, in memory, yes, in a frame, yes, the last two, that’s it, the dumplings are ready, so, let’s now swap them with meat, meat here, yeah, we dip the dumplings in the boiling broth and stir so that they don’t stick together, so as long as we cook, when they all float up, that’s it, we can consider that they are already ready, then we take them out. then for a couple of minutes, i think, put the finished dumplings and meat on a plate and taste it, how is bon appetit in chechen? good for you, then good for you, good for you, friends, delicious, well, i’ll say so, it vaguely resembles vishparmak, kazakh, yes, well, it has a slightly different form, it is also open dough, open meat, everything seems simple, but these are such insidious dishes. because it’s so easy

to get hooked on them and then you won’t be able to stop, the masa, by the way, is soft, uh-huh, the meat needs to be thoroughly boiled straight so that it’s like this, uh-huh, i’m telling you, it’s easy to get hooked, then you won’t be able to stop, especially for those who are on diet, well , i don’t know about diet, probably not the most dietary dish, but it’s a 100% pleasure, so you’re welcome, masana, thank you you are great, it turned out very tasty, well done! this trip is so symbolic for me, because it was in chechnya 4 years ago that i filmed my very, very first show in let's go eat, i remember that as soon as i arrived then, immediately all the prejudices, all the stereotypes that i had in my head, disappeared instantly, and i was left under such an impression, but then i was an inexperienced traveler, but today i can from my bell tower. and even convince you that chechnya

will surprise you, i’ll swallow my tongue now, let’s fly, chechnya, you’re standing there. thank you, barcala, i promise that i will return, but you, please, promise that the next meeting will not be in 4 years, much earlier, and friends, your meeting with your italian friend federico will be already next saturday, when we are together again, yes, let's go, let's go, let's go, let's go, let's go, let's go, let's go,

i love summer, not only because it's beautiful weather, not only because there are so many ingredients that you can use to make these wonderful seasonal recipes, but because i... basically a person who doesn't really... have a sweet tooth, but in the summer all these berry pies, pies, tartlets, golets, this is all mine, first of all, it’s very simple, here i have 30 g of almonds, i’ll add a little salt, just a pinch, we turn the almonds into almond flour. in order for, firstly, the dough

to be as crumbly as possible, in addition to 30 g of ground almonds with a pinch of salt, we add here 30 g of powdered sugar, 125 g of butter, cold butter from the refrigerator, butter, you know, not loves the freezer, it... starts itself after defrosting is very strange, because apparently the chemical process and the ratio of fat, water and other elements and all these elements that are present in the oil are disrupted, then the baked goods suffer very much, the dough does not get such friability, ringing and tenderness, the butter is chopped cube, so that less time is naturally spent on preparing the dough, and here i have 200 g of flour, a little vanilla, one yolk.

well, actually, we have all the ingredients for the dough in the bowl, so it turned out so small crumbs, in general the dough resembles at this stage such breadcrumbs, well ground, i add one tablespoon here. no water, you see, i have ice here so that the water is very cold, here is the dough, just one spoon of water, and the dough, you see, we have these crumbly

ingredients, there were dry ingredients, it all resembled breadcrumbs, but it turned out , look, just one spoon of water has done all the work, now i take a small amount of flour, we work very quickly to work surface, spread the dough, i love these metamorphoses, when we literally have the simplest ingredients: flour, butter, salt, sugar, egg, a few nuts, and then... it turns out to be such a holiday, by the way, i use this same dough not only for gallettes, and now you and i will make goletta with berries and cherries, i love baking with cherries, in the summer, you know that, to be honest, now, well, in our childhood there were no frozen berries, it was impossible to buy them, somehow i i don’t know

why we didn’t think of this before, or we they were eaten so quickly in the summer that there was nothing left to freeze them, but now almost any berry can be bought very good... because of course it’s wonderful, i love it very much, this dough, it’s wonderful, but i still like it , when the dough is well baked, when it crunches, when it is thin, tender, crumbly, on the other hand, it is important that it is baked, here it is rolled out, in general, you know, goleta does not

have to be a perfect round shape, but i still - just like that , retreating a couple of centimeters. i draw from the form with a knife, such a circle, cookies, by the way, are perfect from this dough, you can add, for example, and make some cookies like this and put in jam, you know, make such sandwiches, now we carefully transfer the dough into the mold, you too do you feel it? mafeev was again recognized as the best by independent experts, the sberbank credit card is free forever, apply for it right now. kazym bey was found, his condition is critical, if kazhim dies, i will disappear, all because of you, you

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put the dough in the mold and now put it in the refrigerator for a while, what about the filling? i have cherries, these cherries were also frozen, it’s just that now, to be honest, you can’t find the kind of cherries you need, and most often such cherries happen in july, and you know, they’re so juicy, sweet, this is perfect, precisely because, that it is frozen at just that moment, so it fits very well. i’ve already drained the excess liquid, well, let’s squeeze a little more,

because cherries are juicy in themselves, they’re seedless, well, if you like them just like that just like me, this intense delicious cherry aroma, cherry juiciness, then you can cook it with the pit too, now i add starch here, for which starch is needed, starch is needed so that the cherries flow less in the filling, roll, a little bit of vanilla, some people like cinnamon and really... cherries are not bad, like apples, probably when there is some kind of acid, but in a fruit, in a berry, with cinnamon, it’s good, it marries, works, i prefer vanilla, i generally like vanilla more than cinnamon, but here anything is possible, any at all spices, spices that you like, you can add a little nutmeg, you can add cinnamon, vanilla, that’s also interesting,

well, now we take the dough out of the refrigerator, a little bit. a little bit of sugar just like that on the bottom, filling, cherries without any sugar at all, and we poured a little bit down , sprinkle a little on top like that, but i love this kind of sweet and sour story, i don’t like sugary things in desserts in general, but especially in fruit ones, that is, well, it seems to me that i added about two teaspoons. we have them covered so that all the joy and richness is preserved inside, if you want, we have dough left, we can also cut out some flowers there and put them on top, but i want to add a little orange flavor, i just know,

like this, in a thin layer with small pieces like this... i have jam with these pieces orange zest, this will just add sweetness to us, but also this bitterness, which is wonderful in orange jam, it goes very well with sweet and sour cherries, well, as i said, for example, look, these are the leaves from this of ours the remaining dough can be cut out and placed. there is some beauty, so elegant, okay, and of course, i want to grease the yolk with a little salt, but

i won’t grease the leaves so that there is a difference between... the color of the decorations, well, tell me it’s beautiful, yes, elegant, cool, that’s it oven temperature 200°, top-bottom mode, not hot air, and this beauty is baked for 35-40 minutes, the main thing is that the dough is golden, baked, crispy, and while you and i are preparing a wonderful salad, chicken fillet, add a little salt , let's pepper it a little, season it with olive oil, turn it over, just like that,

add a little more salt and pepper. a well-heated grill pan, do not add any oil to the pan, add pieces of our tender fillet while... the fillet is being prepared, naturally, we bring it to absolute readiness, here i have baked peppers, in general you can take peppers, of course from a jar, which are in oil, i just baked the peppers, peeled everything, it’s very simple, everyone loves it delicious, i take a red onion, i’ll need half an onion, i chop finely, finely, finely. the onion goes into a bowl,

pour it in, you can either scald it with boiling water, or keep it a little in vinegar, i choose the second, because the sourness from the vinegar will be good for me in the dressing, they forgot about the onion, more greens, mint will fit perfectly here, right such a good bunch, look, mint, hong, in general , any greens that you like, that you love, parsley, cilantro, dill, green onions, by the way, green onions are a must, a few feathers, here i have tarragon.

with these delicious stripes, juiciness what tenderness, they turned it over, returned to the greens, i usually cut the onions on a diagonal, somehow they... look prettier to me, and of course, it’s impossible not to love summer for the fresh greens straight from the garden, torhun and mint, a little i want it spicy, so i add chili pepper, but without seeds, right here you see, i cut a few pieces and chopped them. also finely tomatoes, be sure to free the tomatoes not only from this

kind of base, but also remove the wateriness, that is, just like this with a spoon i remove this water from the tomato, like this so the salad won’t leak, in general, how many tomatoes, it’s up to you. there are some tomato fans who will say: yes, i don’t even need to add greens, and i don’t need your baked peppers, so just give me more tomatoes, but i think that one such average tomato is enough for you and me, small pieces for me needed, don’t forget about the chicken, i ’m talking to you myself, beauty, yes, oh, how beautiful it is, juicy, tender, and most importantly, how it is... we need to hold it for a couple of minutes grill the chicken here in a frying pan until done

, now pickled onions, i add greens here, tomatoes, and chili peppers, don’t forget the baked peppers like this. this salad has a mood, and to support it, in addition to green vegetables, we’ll add olives here, any kind, i have such a, you know, mixed story here, there’s kolomata, and some small green olives, pitted, of course, you can. send them in their entirety, it’s also tasty and interesting, but i still like that everything is so small here chopped in the salad, oh, how the chicken smells,

divine, what a crust, it’s golden, turn it over, turn off the frying pan, it’s hot, take butter, a grater, grate a clove of garlic, add a little pepper, salt, butter, a tablespoon , all this was connected like this. and sent right here, to the hot pieces of our tender fillet,

you understand, wow, what a delight, the aromas are already, aromas, juiciness, and tenderness, we leave the chicken to soak in all these aromas, well, now the next main thing the ingredient in our salad is kenua, in general , i want to tell you, well, you’ve probably heard that quinua is a superfood, that is, it is a superfood, it’s practically space food, seriously, it’s really quinua that nasa sends to its astronauts, because quinua is this is an incredibly rich, healthy grain, it is hypoallergenic, small, crumbly, look, such quality is crazy, delicate in taste, and most importantly , this grain is almost 100% absorbed by the body, it comes from south america, i boiled it

in advance, quinoa was brought to europe from... cinema has really gained this popularity, and i think it’s wonderful, conquerors, but only in the last 20 years because it is an ideal food for vegetarians, by the way, because it is a plant protein that is well digestible, it is fiber, it is an antioxidant, well, in general, you understand, there are few calories, by the way, so we have the base here, add our olives, peppers, tomatoes, onions, herbs, peppers, chili, a little vinegar, and of course, olive oil and of course salt, mix that's it, yeah, delight, yes, really, listen, if, for example, you are a vegetarian, or in general,

well, somehow, you know, you can do without... chicken, if you suddenly want it, because in itself it’s already wonderful, but i think you can’t do without chicken, and even something like that, we need it here, however, i would even add a little cheese of some kind, well, in this case i have feto, in general, pickled cheese is very suitable here, you can take feta, you can take suluguni, feta cheese, in general, you understand, this so that it would be like this - spicy and salty, but this, by the way, is also not too salty feta, but interesting the combination, it seems to me, is quinua with such vegetables and herbs, this feto very well emphasizes all these allies in this salad of ours, and after that, of course, feta is also combined a little like this, you can have more, if you want, you can again, do without cheese, that is , in general, what’s great about such dishes is the variability, that is, you can change this salad to your taste and it will still be

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a brightly shining crystal and a prayer to the guardian angel minted on the reverse. you enlighten me today and save me from all evil. order your guardian angel medal, plated with pure silver, for only... rub 399. by toll-free number: 8 800 600 68 05 or on the website angelchrani.rf. stars today at 22:10 on ntv. these are our today's heroines. anya, ksyusha and nika. we will be remodeling the kitchen. there is a lack of some kind of normal relaxation area, because when guests arrive, we all sit down for this. large clumsy dining rooms want something that doesn’t have some kind of grayness or even beigeness, food - that’s it’s not exactly the center of their life, the main thing for them is to get together with friends, this wall will be, and not inspire her painting, this wall will

correspond to the second sister, but laconic, tea for the three of us, a kitchen for warm meetings, it seems to me that this interior is such nostalgia for dacha childhood , i would like that while in the city, they still have the feeling of a dacha... the housing problem, today at 11:50 on ntv. and now, ah, the hot ash of uzharu, pieces of fillet, and of course, after we put the fillet here, we pour sauce over it all from the frying pan. oh, how it smells. with garlic, god, how delicious it is, huh? yes, delight, wonderful, both warm and cold, here is the main dish on our table, we need to see how our goletta is doing, great, look how beautiful

the golden edges are already on us, it literally needs about 5 minutes- 7 she will jump out of our oven, while you and i make lemonade. i cut the peach into small pieces like this, any fruit or berries will do, in general it’s a wonderful moment, firstly, it quenches thirst very well, all adult children love it, but it’s also the use of fruits and vegetables that diversifies, because at first we all just want fresh berries, peaches, apricots, then we start making all sorts of baked goods with them, and then we start to want , well, we start making jam, but then since this is the moment that you can somehow diversify fresh berries, here is their recipe in order to enjoy the fresh taste right here in the moment during the season. so, i have one apricot, one peach,

a little raspberry, raspberry, strawberry, blackberry, will do, i’ll add a small amount of powdered sugar here, that’s okay. no sugar, but i only added a little bit, look, i added only half a spoonful of powdered sugar. now our berries will become juicier, sugar will start working, greens, mint are perfect, mint is generally great, i even love it, even just adding mint leaves to a jug of water and ice in the summer, you can add cucumber pieces , it turns out very interesting, right here mint is very good with berries and peach, just a fantastic combination, now ice, come on... of course, before serving, naturally, ice is added, you can generally

combine everything like this and keep it in the refrigerator, and then add a little more ice just before serving. and now i have grape juice here, natural grape juice. any juice is also suitable, but it seems to me that grape juice, in combination with berries and mint, is very interesting. but this is my tonic, a kind of soda. it’s a little sweet, but it ’s precisely this carbonation in this tonic and the absence of any such you know - others i really like the tastes and aromas, and look how beautiful it is, and you can add a little more soda, well, it’s june-june, yes, yes. one berry, two, hold it,

help yourself, thank you, here we have everything infused, you can add a little more, or juice or tonic, very tasty, yes, tasty, refreshing, very simple, how wonderful, and in general , adult children really love it , and such a wonderful, well , it seems to me, a replacement for, well, lemonade or some kind of compote, yes, this one is very simple , cut berries, fruits and add soda that’s it, now our goletta is jumping out, i’ll take some oven mitts, look how beautiful it is, well, summer, summer, hurray, hurray, summer, summer, here’s your goleta, neat. we add it from this top

ring, carefully transfer it to the plate on which we will serve, thanks to the fact that we sprinkled the cherries a little, as you can see, nothing fell apart with starch, this is such beauty, if desired, you can sprinkle with powdered sugar, here so here's the edge. and i’ll leave the leaves like this, unsprinkled, in my opinion, this is all called summer delight, well, as we have already said many times, summer tenderness, bon appetit.

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