sleep in a flower field, i don’t know about you, but i really like this game, so come on, stop me, remove the plate, change the place with dessert, otherwise i can’t, and dessert is no worse than game, but let’s check , now i will have - siberian, i still have game, the savoyard has just been soaked, the dessert has become very soft, mm, really. even to the touch you can feel tenderness, just tenderness, indeed the concept is reminiscent of italian tiramisu, but the berries tell such a story, bright, exciting, interesting and tasty, specifically about siberia, you know, what can i say, in the process of cooking i basically calmed down, you are no longer a competitor for me, like my own, well, like my own, i don’t know, but i’m sure...

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to the admiration of tyumen, here you can try a dish with a siberian character, restore your health, recharge your batteries, feel generous hospitality, but most importantly, tyumen closer than many people think, the flight from moscow takes only 2 and a half hours, i was in tyumen already in winter. i’m very glad to see that it’s still very fun, beautiful, and most importantly delicious, but this time there are also special bonuses: the sun is shining constantly, so much so that i didn’t even imagine that this happens in siberia, but in whatever city i wasn’t, the warmest emotions i always get from communicating with people, so where is tyumen, let’s go, let’s eat, one two, three, ole, make noise, make noise, make noise!

we'll bake a bunch of these today wonderful chicken thighs, 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 i have, they were slightly dried in the oven, just a little bit , temperature 120° for 25 minutes in order for it to simply become brighter, it is at the beginning that i chop it, 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 chopped the almonds, add 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 so mashed, 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, add here, now olive oil, three tablespoons freshly ground pepper to taste and fresh coriander .

half a teaspoon, mix everything, juice of half a lemon. i also don’t chop the lemon peel into pieces like this for flavor, i just leave it in these large pieces, now half of this wonderful sauce of ours has been sent to the bottom of the mold. the second half is on top, oh, i have a good job, here, just such power loads with such a mortar, they distributed it, so they massaged the thighs, added that lemon zest that

you and i cut from half a lemon, and here i want dates, pitted dates, i tear them into... like this large pieces, you can take dried apricots, you can take prunes, you can take raisins, the idea is that this is a sweet and sour dressing that we made thanks to lemon and nuts, but with this taste, and the garlic here is bright spicy, with some sweet dried fruit makes great friends and helps the chicken just so that if you want something to diversify your repertoire of chicken recipes, then this is it. it fits perfectly, and an even larger large onion, i cut it into fairly large pieces, this is already in order to make the whole accompaniment is more interesting, not only the taste, the 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 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 it. golden crust, the chicken is already in the oven, consider it finished, we’re just waiting, now there’s time to remove the foil, now we’ll bake cupcakes,

i love cupcakes too, you know, it’s like a dish of... chicken, firstly, you can use your imagination, secondly, you can use what -the products that need to be used, well, it happens that there is sour cream and you understand that , for example, you are not going to cook borscht or something else now, 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, do you too? you feel it, makheev! special edition, cool mask. to the anniversary of igor krutoy. it's hard to believe this, but what can you do? 70 and 70. special episode

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i have 50 g of hazelnuts here, i also dried the hazelnuts, just like i dried the almonds, in order 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, it’s ideal use it, no problem, it turns out so beautiful nut crumbs, look, yes, it’s very convenient , it goes very well with

blueberries, i like hazelnuts, well, although almonds also go great with all berries. now flour, i combine this flour in a bowl like this, with a packet of baking powder, in general , cupcakes, muffins, they love baking powder, it helps them so that they... so airy and tender, but i also love it when ... there is a combination of sweet and salty, a pinch of salt, so i add it here, i weighed 180 g of flour, so... i combine three eggs with 150 g of this fine powder, 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 to be, i add 50 g of chopped hazelnuts to the flour, and add 150 ml of sour cream, sour cream can be replaced with kefir, for example, or yogurt, they will also behave well, because that it’s so milky and sour, that’s important, but it’s so slightly fatty medium, now i add whipped i... with sugar, if you really want, if you like, you can add cinnamon, you can add vanilla, i love the aroma of hazelnuts with berries, i really like the way it smells, but here is the lemon here it doesn’t hurt, firstly, lemon also helps the work of the baking powder, and muffins

and baked goods in general rise better, if there is a baking powder or soda that contains lemon, citric acid or lemon juice, it somehow turns out more fluffy, so we put it together everything, you see, now on a fine grater, a little zest i rub it, you can replace the lemon with an orange, this is acceptable, orange also has acid, it is a little less, of course it is so obvious and well, just like in lemon, of course, but there is also sweetness, well, that’s just the combination for me. blueberries and blueberries with lemon are very suitable, for example, the same recipe can be made with other berries and then you can experiment, for example, making blackberries with orange, i think it will also be interesting, well, look how bright and elegant the zest is, the juice turned out, mine is very

juicy lemons, look, two tablespoons juice of half a lemon. so now we can say that our dough is ready, it’s not blueberry season yet, but i love blueberries so much, and today i really wanted blueberry baking, i add blueberries here, it’s not the same thing at all, it’s 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 for their... hundredth, juiciness, it also contains a lot of useful microelements, it is generally respected, they are also considered a superfood, so i add blueberries to the dough, fresh, they are sold all year round, of course it’s not the same with blueberries, i always have stocks of frozen berries and blueberries, including in the freezer, but blueberries fly away the fastest, for me it seems that first there are blueberries, then strawberries, and

then all the other berries, so now i have a wonderful lifesaver when i really want a bright berry flavor in a dessert, i always use jam maheev, blueberry, orange, apricot, you know why because here there is so much fruit, everything here is so intense, rich, aromatic, and by the way, such a correct combination of sweet and sour, that is, this is not a sugary jam, and there are no artificial additives, no sweeteners, no flavor enhancers, only a natural product, so... what do i do, i have such a wonderful trick, look, i put part of the dough so that half of the mold is filled, i use these disposable molds, they sell these molds for - muffins, muffins, cupcakes, it’s 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 cupcakes with a secret, i laid out one half of the dough like this, on top, or rather inside, i hide this spoonful of blueberry jam with dessert is a surprise today, but now we close it, of course, so that the surprise... remains a surprise, and so that the cupcakes grow higher, we hide it with another part of the dough. exactly our core, try to distribute the dough evenly so that they

bake evenly, i wipe these droplets, the point is not that you want everything to be beautiful, but also that they don’t... so, the cupcakes are ready to go on a journey in the oven, i just know what i’ll do, it seems to me that i i'll swap the chicken, it's time to get rid of the foil, the cupcakes will go into this oven just fine. heated, but i need the mode: hot air, the simple fact is that in that oven i don’t have such a mode, hot air 190°, 25 minutes and the cupcakes will be

ready, but here we have, look how beautiful it is, everything, you see, has already become so tender and soft, and we send the chicken out for another 15 minutes, without foil, also a well-heated oven, the same 200°, just top and bottom. while we have approximately the same amount of time left until the cupcakes and chicken are ready, let’s make an appetizer. for a snack today i offer these fresh crispy vegetables, but with an interesting sauce. in general, i want to tell you that in many cultures such a snack is present, for example, the french call it crudité. in italian it is called pinzemonia. served with different sauces, but the french use azure shore. this is aoli ​​sauce, it is served not only with such vegetables, which we will just chop up now, you see, look, i have a stick of celery, i want to make it

more tender, so i remove these, you see, yeah, so harmful ribbons, rough, beautiful, and i have here fennel, cucumber, you can take any crunchy vegetables, they’ll do, like this pepper. sweet, the main thing is that it’s convenient to pick up the sauce with these vegetables, that’s the whole story, ayoli, like borscht, has many different recipes, that is, really no one classic aioli sauce, well, probably there is, maybe it’s just that i’ve come across quite a lot of interpretations, but it’s always served with such sticks of vegetables, such elastic vegetables, you can also take, for example, ondivas, aka chicory. and you can take these iceberg leaves, that is, we have a rather fatty, rich sauce, there’s some kind of story that sets off this sauce, well, in

this case, look, i have these pepper sticks, carrot sticks , celery sticks, cucumber is ideal and certainly radishes, the radishes have already started, they’ve already started, the cucumbers can still be seen that they are, of course, from a greenhouse, the radishes already look like they came from somewhere warm, they’re from the garden, here are the sticks, oh, how great it smells, in the spring it smells like cucumber and radish, they smell like spring, if i was unlucky, i had such radish tails that weren’t very cute, you can generally leave them if there is a small row right on the tail, by the way, and young carrots too, and that’s right and it looks... more elegant, 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 wonderful

for digestion, it behaves really well, and like such, i would say, an aperitif that not only whets the appetite, but helps our body produce the necessary enzymes , 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 will also add, in addition to fresh garlic, garlic, which i cooked in oil, something like that what is called garlic confit, that is, at a low temperature, for 45-50 minutes

, garlic, a teaspoon of mustard, dejon mustard, not like that, not vigorous, sweet, a little more gentle, one yolk, a little salt, a piece of fresh garlic, not a whole clove, like this a small piece, see? and the confit garlic that i told you about, here i have it cooked in oil, there really is nothing simpler, the only difficulty here is that you need to peel the garlic, take the oil, in my case it’s refined olive oil, and 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 here cloves of this stewed garlic, by the way, the oil from it is also very tasty, then it can be used to prepare sauces, for example, for pasta, that is, for pasta, for rice or potatoes, pour this oil over it, 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, camelina, it is such a culture, it is not refined, but at the same time it does not have such a bright, you know, directly killing all the other ingredients smell, aroma and taste, like for example unrefined olive oil or sunflower oil, it is very friendly with everyone, garlic will still rule here, again recognized as the best by independent

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

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 in a bowl, if, listen, this is the case, consistency, taste, firstly, you must try everything, if you cook, this it’s necessary, you definitely need to try it, salt, for spiciness, i generally love, 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 a large group , history, it can be safely 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 to somehow cheer up , well, for example, if i would bake or boil new potatoes, this is an option, by the way, in provence they make potatoes and serve them with this sauce and an egg, then i would probably add a little chili, i would like it to be a little more spicy, but so on basically, look here. appetizer, ready, beauty, 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's it depends, of course, on the piece of bird you take, and on how much does your oven hold this humidity, yes, that is, yeah. so that all this, what kind of onion, what size, this

is all a very, you know, delicate story, if suddenly you think that there is not enough sauce, you can add a little, for example, white wine, or you can add some kind of herris, that is, this kind of par wine, yes, the wine is a little sweet, vegetable broth or chicken broth, you can just add water, i didn’t add anything, but in principle i know that this happens, i just have very juicy, beautiful pieces, you see what they created on their own, along with onions, with nuts, with garlic and lemon sauce, now i suggest you be sure to sprinkle it with herbs, in this case, it seems to me that cilantro would be perfect, precisely because we have here there are dates, dates are kind of exotic and cilantro goes very well with dates, in middle eastern cuisine they often use cilantro in recipes, you can add to such a dish, for example, narsharab sauce, if you want. yes, because it goes well too with its acidity, with the sweetness of the dates, and

of course the chicken is also sweetish, well, in general, here is our main dish, i will serve it exactly as it is, right in this form, our cupcakes, now they are already jumping out of the oven, screaming , you haven’t forgotten about us, look at what kind of crust, what kind of cap, if in doubt, you should always have it on hand. this means that our cupcakes are ready, of course, 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 with berries, to be honest, in my opinion

look, they are already beautiful, i don’t really want to add anything, it’s a rare opportunity to see how beautiful it is, we have our wonderful, healthy vegetable appetizer ready, chicken, you can eat it on its own, i think it’s great, rice, and potatoes, well, in general , it seems to me that everything is fine, a piece of bread. too, if you suddenly want, well, here’s a dessert, i think the program, well, at least saturday is definitely completed, there’s still a whole day ahead, bon appetit.

in russia, they remember the children of the victims of the war in donbass, 10 years from ukrainian attacks hundreds of children and teenagers were killed by nationalists; commemorations are being held throughout the country today. three settlements in the chelyabinsk region were evacuated due to the erosion of platinum at the reservoir. and in japan, due to river floods , 200,000 residents of the northeast of the country were evacuated, and they are waiting for natural disasters in southeast china. a typhoon is approaching from taiwan. the west is promoting its bloc formats in asia in order to contain china and russia. and our asian partners understand this very well. sergei lavrov answered questions at the end of his three-day visit to laos journalists. well, also.