today we have a kind of saturday lunch, but still a saturday spring lunch, well , april seems to me, no, may is probably the most spring month, but april is just like that, well, we know that spring is here, the ice has melted, the heart is melting, in general, and you and i are preparing these: wonderful chicken drumsticks, they go into such a baking dish, these wonderful chicken drumsticks, a little oil, you can take any oil that you like, as a rule, for the marinade we will marinate them a little, for marinade most often i use olive oil, i have khmeli suneli, such a wonderful. spice that goes well and

it seems to me, with poultry just perfect. now honey, liquid, two teaspoons, in general also in such recipes marinade you can use honey, which is brighter than just this here i have spring, you can take buckwheat, for example, you can take chestnut, then the marinade will be much more juicy expressed, a couple of tablespoons of vinegar, i have vinegar i ... you can take raspberry vinegar, you can take white wine vinegar, you can even take red wine, that is, it depends on what you have, we just need an acidic component in the marinade, by the way, lemon will do too, i have mustard with grains, it is very tender, delicate, so i take two teaspoons, and of course we need salt, by the way, when there is mustard with salt be careful, because mustard gives the necessary a... component of salt,

a little freshly ground black pepper, i will add a little chili pepper, just a little, but this is not necessary, i just like it when there is a little bit of spiciness, and also a some aromatic herb, in my case it's rosemary, but here again i have this one, look how beautiful, oh so just rosemary leaves. we're not doing anything yet, we left our chicken at room temperature, we're not putting it in the refrigerator to marinate, why at room temperature, because in 15-20 minutes i 'll put this drumstick in the oven, and you and i will make dessert, three whites, i separated them in advance, i had them in the refrigerator, in general, if they had been separated yesterday, they would still it would be better to whip them, until they are soft

and airy, i whip them for 2-3 minutes until they are fluffy, you see, they are so alive, look how dense they are, but airy, don’t overbeat them, this is very important, not dry, these peaks are so snowy, here i have 120 g of sugar and i add a little bit here, well, there is a little more than a tablespoon. i continue to whip, after each addition of sugar we whip them thoroughly so that the sugar dissolves and becomes one fluffy mass with the whites, look at the beauty that comes out, look at the beautiful peaks, how it is whipped, add,

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we do not have flour in this dessert, instead of flour, even i would say, much more interesting than flour, in this case we have. coconut flakes, 180 g of coconut flakes, i pour it right here, and ... i carefully mix it so that everything combines, it turns out to be a homogeneous mass, i have already prepared the form like this, here i have look, like this two pieces paper, just to make it easy to take out, just in case, although i have a non-stick form with a non-stick coating. but nevertheless , carefully lay the dough in the form, i

could not imagine before that you can implement all this at home, this is the combination of coconut and chocolate, which children love very much, and we loved, it even tastes better at home, well, by the way , it turns out healthier and easier, look, what ... beauty, everything is very simple, the oven is preheated to 180 °, it really is very fast, very simple it turns out, you don't need a water bath, none of those tricks, you know, technological ones, just turn on the oven , heat it up, put our almost ready cake on the middle level, but why do i say almost, because in 20 minutes it will be absolutely ready, in the meantime we're working on the cream, for the cream we... need to melt 250 g of chocolate, here i have a water bath, it's very

important, you see, there's only steam and condensation here, so that the bottom of the upper saucepan doesn't touch the boiling water, we put chocolate in the saucepan, i have dark chocolate, i just i like dark chocolate more, and we'll cover the well-marinated chicken with foil, the chicken should spend about 25-30 minutes in the oven, but... we keep it under foil for 15 minutes so that it's tender and juicy inside, yes, so that excess moisture doesn't evaporate, but stays there and so that the chicken absorbs this moisture, then don't forget to remove the foil after 15 minutes, then it will turn golden, the temperature is 180°. here i have 300 ml of very heavy cream, we should whip it so that we get a thick cream. look, the sticks are thickening before our eyes, no

beat, this is important, you see, it’s so dense, beautiful, you can even do it like this, great, this is heavy cream, 33%, that is, the fattest i could find in the store, now that the chocolate is ready, we... look, here it is, glossy, here it is, very uniform, like this, a little bit, we also, you know, here - thanks to the fact that we are conjuring, it becomes a little cooler, i’ll also take this convenient , well, this ladle with a spout, so that it is convenient for us to add chocolate to the cream, we transferred it, now we reduce the speed to minimum, at minimum speed i add

chocolate here with cream, oh, i have a real rotation of the planets, we work as boldly and quickly as possible, not for long, we added everything so that, you see, look, we got such a delicate structure, nothing should peel off. so here we introduced the main part of the chocolate, we drove it in, here i already know, so as not to overdo it, i removed the rough, i would say, mechanical force, i do everything by hand, gently, but boldly, even like this with you we will do it, so that firstly you can see the structure. and secondly, look, what a beauty, the cream is chocolate, yes, it's just cream-cream, and this is exactly what will help

us with the remaining chocolate, just like that, don't neglect it, use it, chocolate chocolate, the cream is ready, the cream will wait in the wings until our coconut cake is baked, and in the meantime we... prepare rice, very simple rice, well, you know, first of all, it itself, it seems to me, generally nutrients, that is, useful substances, first of all, look, i take shallots, and you can take any onion, why do i take shallots, because it is bright, that is,

shallots in this case play such a role not just as an additive. yes, which will give appetite, but it is also a spice, it is a seasoning, that is, it shades the other ingredients, i cut it into such a small cube, and - naturally, as always, here like this, it is very simple, in general there are technological patterns, if we use onions, most often we heat up a frying pan, add oil here, as i already said, this can be completely calm, such a vegetarian dish, so i will not add butter, if you want to make this dish even tastier and richer, then you can add a little butter here, and the temperature will be easier to maintain, so that nothing burns, well , the taste of course will be more intense, first add the frying pan to the oil onion, i see, i have such a heavy saucepan, in general

it is more convenient to cook in a heavy saucepan, unless you fry pancakes. or do chops of some kind, which need to be turned over so that nothing sticks, because in a heavy the temperature in the saucepan is kept exactly the same, that is, you don’t need to be afraid that something will burn or scorch, and you and i will take this clove of garlic, oh, there isn’t any yet, you see, such anger, we remove it, i haven’t come across garlic of this season yet, although you can probably find some imported one, i also have this... winter garlic, and another such technological trick, as a rule, first we heat up the frying pan with oil, then, so that it’s not too hot, not too hot, then we add onion here, as soon as the onion has become transparent, you see, we reduce the temperature a little and add garlic here,

why in this order, because this way our garlic will not burn, and burnt garlic is very tasteless and uninteresting, we stir everything once more like this and now we cook it all carefully over low heat for three to five minutes, i also want to add carrots here, carrots, firstly, are elegant, beautiful, orange, i really want them. in the spring, this color is so elegant, well, and secondly, it is sweetish, it goes very well with onions, with garlic, and i'll also add spices, this sweetness comes from carrots, and i'll have paprika there, i'll have a little hot pepper, that's exactly what, by the way, you know, when carrots give their sweetness , you can add, for example, sweet pepper instead of carrots, that will also be good, but pepper, in

my opinion, is too intrusive, yes, it's just like that - it has a strong taste. strong and it seems to me that it doesn't leave a chance for other ingredients to be as noticeable as pepper, here's carrots in in this sense, she is a very docile girl, i cut her into a small cube, you know, i, uh, i will also add sweet peas, i just defrosted them, that is , i did not blanch them, i just took them out of the freezer, but from the package, and i let them sit, you see, and once... and i, here i cut the carrots about the same size as the peas, well, this is so, you know, for aesthetics, i would say, so, now, look, what beauty we have here, nothing burns, transparent onion, transparent garlic, carrots added, a couple of spoons

of peas at once, look how... already elegantly beautiful, at this point i add spices here, look what a delight and joy i have here , here i have, well, turmeric, turmeric a quarter of a teaspoon, it gives, firstly, turmeric is very useful, but it gives a beautiful golden color, here i have sweet paprika, a little more than - a quarter of a teaspoon, almost half, and this is my ground cumin, also a quarter of a teaspoon, well, just a little bit of hot chili pepper, that is you can take, for example, sweet paprika, hot paprika, all this, that is , any, it seems to me, a little bit of spiciness will not hurt, because... spiciness emphasizes this exotic taste, but by and large, if, for example, listen, spiciness for the stomach is a difficult story, so here you need to know yourself, and if you can't have spicy,

then without spicy these spices will work great, look how golden, elegant it turns out, yes, we have a story here, be sure to add about half a teaspoon of salt, now the main thing that we need here add - this is rice, i have this steamed one, why do you steam rice, do you know? because steaming helps to reveal all the useful properties of rice cereal, and the most important thing in my opinion is that it reduces the starch content, you know, that is, it is not so satiating, well, that is, it is satisfying , but it does not overfill the stomach, so, i add here the amount of rice i need, by the way, read carefully, everything is indicated on the package, how much is needed, based on one serving, i basically added here ... a little less than a cup of rice, somewhere around 200 g. here i have vegetable broth, look how beautiful it is, you see, i pour hot vegetable

broth over our rice so that it is covered, i cover it with a lid, and you can say that you and i forgot about the rice in a breath... we already have the cake ready, it should be like this slightly, you see, like this slightly fried, slightly golden, we will take a spatula like this and gently press it down so that it becomes a little denser, and you see, so that it is more even, denser, we press it down like this, and here i have, as you remember, our cream,

which we made, we distribute our creamy chocolate cream called the happiness of a chocolate addict over the cake, we smooth it out , just evenly. we smooth it out carefully, now we send this beauty to the refrigerator, in general, if possible, for about three hours, you can be absolutely sure of this, if you really want to, then you need to check, the cream should set, become so dense, well , naturally, the cake should be absolutely cold so that you can cut it into pieces.

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just fire, how do you do it, don't be jealous, ivan kolesnikov, slowly, this is not my style, tverskaya, new season from monday at 20:00 on ntv, rice with us almost ready, here i have nuts, i took, listen, just like that, i really have, you know, after all, if we are talking about recipes that... do not have animal protein, then of course we need to think about where to get protein, because we need protein, it is a building material, and therefore we are looking for plant protein, nuts are an excellent source of plant protein, so i add nuts to the recipe with this rice, here i have a few walnuts , i chopped them, then i have pine nuts, dried them, here i have flakes

almonds, not necessarily... of course , such a variety, it's just me, first of all , showing you, secondly, this is our saturday, and pleasant, and almost festive lunch, pistachio, my pistachios are a little salty, i just peeled them , but you can take one type of nuts, you can combine nuts with seeds, that is, here is such an absolutely story, firstly, you can take these nuts that you love, that you like, cashew, peanuts, hazelnuts, everything will do and i also have dried apricots, any dried fruits will do, raisins, cranberries, prunes, dried apricots are great, that is, you know, a combination of sweet and salty, it seems to me, it works very well, and dried apricots support the sweet component that carrots give us, but carrots are of course not as sweet as dried apricots, so dried apricots enhance the presence of carrots, but i adore it, i really

love the taste. this dried apricot, in general, i like the aroma of apricots, i also love jam, apricot, well, of course, in dried fruits this immediately turns out to be such an intense taste. well, look, our rice is ready, look, notice, we never opened it, we were doing our own thing, and look how crumbly it is, look how beautiful it is, grain after grain of rice, it’s just wonderful, you can serve it like this, by the way, i like this kind of serving, because firstly, it’s like this, such a saucepan, they look elegant, and it also holds well. i put out the nuts, dried apricots, and i want some greens, but in this case you can add brighter greens, interesting ones in taste, for example, cilantro, well,

because it goes very well with these almost oriental and the aroma that we have there, all the spices, mint is good, oh, by the way, mint, mint is a good idea, let's take mint, because mint is friends... with green peas, mint is friends with these spices, like turmeric, i only add the leaves, tear it with my hands like this , so that it looks beautiful, elegant, so, well, the rice is ready, it's beautiful, but really, our chicken is also ready, wow! wow, look, great, i myself am happy today not only because it's all simple at the same time, it seems to me, really interesting recipes, but also everything happens quickly, and our dessert has already set, set, we take our dessert out of

the refrigerator, so we put it on some kind of elegant plate. well, and it seems to me, for more chocolate, you need to sprinkle all this with cocoa powder, it turns out beautifully and emphasizes the chocolate, elegant, and of course, since for us i just have to have everything on the table, look. here we have chicken, you can also serve it just like that, it seems elegant to me, you can

add a little fresh rosemary, green, for joy spring, here is our rice with mint, nuts and dried apricots. well, in order to whet your appetite even more, i suggest you see how our coconut-chocolate looks in section, delight, pleasure and enjoyment, yes, look, well , tell me, luxurious, well, quickly to the table, bon appetit.

hello, you are welcomed by the information service of the ntv television company, in the studio yulia bektereva. ukrainian nationalists have struck at belgorod and the belgorod region, this was reported by the governor of the region vyacheslav glodkov. according to preliminary data , five people were killed and 46 were injured. the investigative committee has opened a criminal case. cluster munitions were used in the attack, and they targeted residential areas near...