kolinka, kolinka, on table, we will cook with you for me kolinnik, kolinnik, kolinnik according to act and it looked like this, but we changed it a little, made it more modern, interesting, and soon you will see what it will be like. dmitry kirillin is the main enthusiast of local gastrolife, together with his team, he constantly comes up with new ways to delight gourmets, and the fact that guests from neighboring regions and even from moscow come to dinner at his restaurant now does not surprise anyone. smoked duck tartare. bread from the birds and buckwheat mushrooms are worth it, so here we beat the butter and sugar, this will be the basis for the dough, i just don’t understand yet, this is a wheat dough, in our modern version, how it will be, in our modern version, wheat flour has been added to the dough, and a little bird cherry flour, bird cherry flour gives the kolinnik brutality, and as soon as the butter and sugar have turned into a homogeneous mass, we begin to add flour. corn, wheat and say again, bird cherry flour, bird cherry, slowly, for foreigners, bird cherry, oh, flo