[000:00:00;00] eggs are fish, but meat can no longer be eaten, for example, the foreign european analogue of our maslenitsa carnival, the very word of the latin carnival means without meat, meat-and-paste in russian, or butter or cheese week, therefore, in russia, traditionally for butter week, barely all kinds of goodies, but the main dish steel, of course, pancakes in our family always celebrated shrove tuesday and always fried pancakes, most often yeasty, very tasty, fragrant, smelling of bread with butter, but today i will cook the french version of pancakes, which is called crepe plot in france, too, there is an analogue of buttermilk. it is celebrated before the beginning of the catholic great lent and is called fat tuesday. mardi game grep story or pancakes story the luxurious royal version of pancakes is believed to have been created 100 years ago for

the prince of wales. for this famous dish, i will need ready-made pancakes, the simplest of simple yeast-free dough, which is made on wheat flour in milk and eggs, nothing more, but the main thing in this dish is this sweet aromatic sauce, i made it from a mixture of syrups, orange and sea ​​buckthorn for starters. i heat up a frying pan put some butter warm up the dish was invented at the beginning of the 20th century in the south of france i pour a mixture of syrup, sea buckthorn and orange into the oil and make a fragrant delicious butter sauce and syrup. today i am cooking pancakes with sea buckthorn, and during our trip to rostov the great, i cooked pancakes with two types of gooseberries. vladislav piskunov went to rostov the great together with the chef ekaterina alyokhina to visit the capital's guests. rostov made

an indelible impression. they visited the rostov kremlin, created in the image of paradise on earth, swept across the lake and learned how to beat the buckets, but most importantly, they got acquainted with the original recipes of local cuisine. vladislav also managed to impress the rostovites with pancakes with gooseberries and cottage cheese. they had not tried rostov before. i really liked my pancakes, and i really liked rostov the great . that's why i decided to spend a whole week there with my family after the shooting, butter dissolved in syrup. it turned out so very fragrant, beautiful and very tasty, it is sauce for pancakes. now i i add here a little orange literature. i heat it up and set it on fire to burn the alcohol. now i put everything, and the resulting sauce is pancakes, so that they are firstly warmed up from all sides and secondly saturated with this aroma, orange and sea buckthorn

are classic, but i like it when there are some notes of something local sea buckthorn, damn it. everything, pancakes are ready, you can put them on a plate and taste. with royal pancakes, vladislav piskunov set the bar high, but the next chef has something to answer. vitaly tikhonov to all hello. my name is vitaly tikhonov and i am a chef. vitaliy was born in tallinn, worked in estonia and norway, trained in the most famous restaurants in copenhagen, noma and geranil, whose three stars prevented

culinary competitions in russia 2016. the restaurant myos is recommended by the michelin guide well , friends are in the yard maslenitsa, which means that it's time to cook something something delicious and healthy. i cooked a pie in pskov and i want to cook it now here in pskov vitaly tikhonov and his colleague. denis krupenya were on the eve of the new year this city rightly proud of its history once it was the largest fortress in europe with novgorod. pskov began the russian land. after such an immersion in the past, vitali tikhonov wants to make a shrovetide pie. in ancient russian traditions. i will cook a cabbage pie with mushrooms with fresh herbs and onions. these

are our usual, understandable, simple and very tasty products first. where do we start activating the yeast, we heat the milk to 37 °, and it is necessary to fight sugar, since e yeast is well activated with the help of a sweet medium. and put it all on the stove well, stir thoroughly. the milk is warmed up, now i need to add a little flour, stir it and put it in a warm place for proofing, in this case it's my favorite connect . let's start working on vegetables. let's peel, onions, who are afraid to peel, onions, of course, there are life hacks. you can draw cold water , immerse the onion in it, hold it for about 10 minutes, and it will be much easier to clean it without tears. let's just say yes. of course, our favorite, white cabbage, we take wonderful vegetable oil and immerse it from the pan

on a weak fire, it will slowly satanize , it's time to deal with porcini mushrooms. now i will clean the mushrooms, cut them and as soon as my cabbage. now it will grab a little, i’ll add mushrooms here. we are preparing a pie, because this is also an original dish for maslenitsa. i think that pies are generally the personification of russian cuisine, because often. we put this particular dish on the table, and it just can serve as some kind of business card. here. i know my practice. as soon as you offer people a pie, pies, everything even who are on a diet and so on begin to wrinkle. okay, come on, and that's why the pie is a very cool thing. i dealt with the mushrooms, we clean the part from the pan and throw our mushrooms there. hmm, such a smell, the aroma has gone. it remains for us to deal with wonderful oyster mushrooms. these are excellent mushrooms in view of the fact that we have oil on our noses, if anything, fasting is correct, so any other porcini oyster mushrooms that you have on hand will be relevant for cooking lean dishes,

we plant oyster mushrooms straight into cabbage. what's the dough fit? see how well it has risen, then add the remaining flour, the flour is sifted in advance, the flour is sifted in order to saturate it with oxygen and due to this test it will be much more airy. now i add pre-weighed salt to the flour according to the recipe. we have three eggs coming, i 'll leave one. i am the so-called talker. it's pie butter. oh, we have one more ingredient left. this is vegetable oil. i boldly pour oil into the finished dough. here it was 75 g to mix. we will be about 10-15 minutes for in order to get a good correct gluten the dough has the correct texture while the dough is mixed. note. what a beautiful filling we got. i added salt and fresh crushed black pepper. this is very important, because the aromatics are revealed much brighter and tastier than our

pastry dough. we got a good, but slightly sticky, no need to be afraid of this. wet your hands with vegetable oil, and it will easily obey you. now we will put the dough on the second proofing for about 20 minutes at a temperature above 40°. work with the test. since childhood, i love how my grandmother cooked pies for me. she says how often fried pies are made with cabbage, which is probably why i like cabbage very, very much. well, our dough is ready to divide it into two parts, respectively. the bottom one will go on one pie, and the top one will go up. as a rule, even before cooking, we pinch off a small piece and try it by mouth. hmm fantastic , we also take a rolling pin a little, moisten it with vegetable oil and roll it out, then you can using your fingers, flatten the dough a little more and transfer it to the mold. now. i level everything evenly. you see, here the thick edge is more thin here, it doesn’t matter, you can close it up in this way and level it

, now we take the filling and lay it out. in the shape of the filling we kneaded just before serving still fresh chopped dill, how fragrant it smells. i want to eat this pie already. now i put the dough on top of the pie filling and smooth it out. you can also make such notches with a fork, when the cake is baked it will be better the heat to pass inside we make a chatterbox. this is an egg, heavy cream, a pinch of salt and water , mix it all up and grease it with plenty of mash on top of the pie. this egg mixture will give a beautiful golden even amber crust. well, my cake is ready, and i send it to the oven to bake for about half an hour at a temperature of 155 degrees celsius. how does it smell fragrant? drumroll what a golden crust, beautiful turned out

cut in half and as usual you can do yes, voila oh, this is the aroma of mushrooms cabbage onion warmth of pastry hmm what could it be better? i am sure you can easily repeat my recipe at home. i congratulate you on shrovetide to all health and goodness pies are a good solution for those who are bored with pancakes, but the following chef believes that pancakes have not yet exhausted the opportunity to surprise. ruslan polyakov

2019, according to the insider, his perfectionist with a stormy temperament runs 11 restaurants and the twelfth maslenitsa is on the way today and we will cook traditional pancakes with unusual fillings. we will have two toppings. the first will be salmon cream cheese and the second crab boiled eggs and mayonnaise, let's go, and we will start kneading the dough, for this we need a mixer and eggs. we broke 10 eggs in our mixer , add a liter of milk, and it turns out exactly 30 pancakes, then add 100 g of vegetable oil, salt, sugar and add 300 g of flour, and that's it.

mix this thoroughly. add a little oil to a hot frying pan. immediately dry, wipe it and begin to bake our pancakes, the first, damn it, went and even without coma we connect the second frying pan. i'm a pancake, and love since childhood. my mother is preparing the most fantastic pancakes with meat and egg mom's pancake recipe is ground beef, she stews it for a long time, adds onions, and then mixes with chopped eggs and that's it. this wraps the finished pancakes and after they are sorry, together, we start assembling our pancakes and the first filling we will collect salmon with cream cheese. i love when the filling is in the form of minced meat, so we will take the salmon to cut it. plus or minus a cube and now add our

cream cheese, mix. first, damn it, we distribute that stuffing along shefa ruslan polyakov and nikita lost held culinary battles in sergiev posad and yaroslavl, these are wonderful cities to get acquainted with traditional russian cuisine near the lavra in sergiev posad, a whole restaurant complex has been built, makovets, where ancient russian recipes are studied and restored, and yaroslavl is a real paradise for fish lovers , this city stands on two rivers, and one of them is the volga, after traveling to yaroslavl, ruslan polyakov chooses only fish fillings for shrovetide pancakes, and the second pancake we have

will be with crab stuffing here. we will add boiled eggs and mayonnaise. we take our boiled eggs, cut it into small cubes, add so krava in your restaurant, i use crab meat. well, you can find snow crab, this is an imitation of real meat. let's go further. add mayonnaise carefully , mix everything, our minced meat is ready. the filling with crab is ready for us, and we begin to collect the second one, pancake, we add it according to the same pattern. distribute wrap and twist. i congratulate you on the occasion. bake no pancakes only for carnival. i hope you

enjoy my recipe more than others. the michelin-star chef maxim kolpashchikov is gaining momentum, he believes that you should not eat pancakes for shrovetide, but

cucumbers, and he is ready to prove it. he is my voice of spring in an updated state, march 3 children are very fond of toast a lot of

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where you are. maksim kolpashchichikov , chef of the 2018 fifa world cup eurovision in moscow and the qatar arab cup, loves to combine asian food with traditional russian food. the fahrenheit restaurant is recommended by the michelin guide today we will cook cottage cheese, for this we need cottage cheese flour egg a little vanillin, sugar salt cucumber jam, which i brought and created and we will make sweet cucumbers in honey, which was prepared by victor beley. suzdal they will definitely come to my

footsteps. let's go during a culinary battle in suzdal maxim kolpashchikov found out that cucumbers are loved in this city. a festival dedicated to the international cucumber day is even held here in july, of course, there are many other interesting things in suzdal. the kremlin, which is the grandfather of all russian kremlins , balzaminov's house is an amazing eco- hotel with an extensive menu. approved, but still the cucumber was created without competition, he is the real star of the city. this fact impressed the michelin chef so much as his shrovetide dish. he decided to make it in cucumber tones so that our curds turn out soft and tasty, i wipe the curd in advance. through a sieve, add one egg

, add a little sugar, vanilla salt, flour to saturate it with oxygen. now let's mix our mass to a homogeneous consistency, so that our mass is denser, we take it in the refrigerator for 20-30 minutes, but for now our mass is resting. we will do cucumbers in honey rub cucumbers on three lemons grated orange zest lemon zest, add sugar. and boil a spoonful of honey. and with sweet cucumbers we will garnish our cottage cheese in childhood. i didn’t like shrove tuesday, i didn’t like shrovetide in general, but my grandmother always cooked pancakes and such a life hack, she always greased the pan with pork salmon so that the pancakes did not burn, many of her used potatoes in the form of a brush. she used a piece. sala i

have always loved cottage cheese. this classic story is suitable for both adults and children. highly recommended for breakfast dessert. shrovetide is an ancient slavic pagan holiday in the first centuries of christianity, it was even condemned by the church. however, shrovetide later became an official part of orthodox culture until the 16th century; the symbol of shrovetide was not pancakes, but pies with cottage cheese and cheesecakes, so cottage cheese cheesecakes are traditional oilseed treats. no more than 30-40 gran, so that they are all the same, so that my cottage cheese pancakes do not stick to the board. you can do anything. i am using a ring. you can use the mug in the glass whatever you want.

here, look which one, but it turns out there is one. i know one omen, if you spend shrovetide week in a bad mood, then the year will be unsuccessful. and with this recipe, i guarantee you a good mood and your year will be successful and tasty, and we begin to fry our cheesecakes on both sides until golden, the crust is ready. now we will form them. for this we need sour cream. so right from the good,

we take. anton believes that the restaurant's kitchen is an orchestra, an ashef, a girl's conductor, and before baked. let me know how the soup is doing. we have perfect in 2016, his restaurant onegin dacha became the best regional restaurant according to gq in 2022. kachura is the winner in the nomination of the transfer of the year king of breakfasts and doctor of gastronomic sciences legendary restaurant doctor zhivago is recommended by the michelin guide

today is maslenitsa and we will cook pancakes and difficult ones with the addition of boiled poppy seeds , so now i’ll tell you everything for a start. we take milk and warm it up a little so that our dough thickens. now i would like tell. what is the difference between pancakes and pancakes pancakes, this is a traditional russian dish, which is mainly prepared from yeast dough. pancakes are a kind of pancakes that are prepared without the addition of yeast , the dough itself is made. they are thin, so here is such a simple difference for the test. we need an egg add sugar, add salt, add sour cream. now we pour flour into it and knead a stiff dough. thus, we will not form lumps, because we will now knead the dough, and at the end we will add liquid. at all i remember my childhood. and when i was little, my grandmother always cooked pancakes and the distinguishing feature was that she always cooked yeast dough and cooked it in a cast-iron pan, which was very

hot. and due to this , such beautiful pimples formed on the surface of the pancakes. now we have a slightly different time and everyone prefers to cook pancakes, because it doesn’t turn out thin and as tender as possible. so we have prepared a rather steep dough. and now we will introduce here warm milk so that the gluten of the flour is slightly on the letter so we get a fairly liquid dough, but when we stand for literally 30 minutes, it will thicken, and at the end we add the boiled magician. the secret to making good pancake dough is sunflower oil, when you add sunflower oil , the secret is that you don't have to grease the pan afterwards, and it adds juiciness to our pancakes, our dough is ready. and now i'll show you how to cook a boiled magician, take two parts

of milk, pour it in. it's christmas eve and take one poppy part. let's bring it to a boil. so the milk has come to a boil, and i cover it with foil or a lid and leave it to steam. this is our 2-3 hour poppy seed pancake. i decided to cook three types of sauce and siberian berries according to my impressions from the city of tobolsk, such as lingonberry ice cream and honeysuckle. today anton kachura gives a master class on making pancakes, but during a recent trip to the futraks. he himself learned to bake pancakes in siberian style on the river bank until halfway from tyumen there is a small city, yalutorovsk where in the middle of the 19th century they lived in a settlement the decembrists fortress of yalutorovsk was destroyed, but then it was recreated and turned into a museum of russian antiquity and the life of the first settlers in siberia, here the star

chef anton kochuriki roman palkin had a chance to participate in a real pancake competition, and anton saw a lot of siberian berries in the market of tobolsk. which inspired him for today's dish, i'll tell you how we will cook them now. we took sugar into water to make syrup from this and in the end . bring it to a boil again. and all the sauce is ready. everything is very simple the only berry where we do not add water. this is all lingonberries, why so it contains a large amount of liquid, and we do not need water, we have prepared our sauces. and now i will show you how to make a traditional russian isor cream according to my grandmother's recipe, we will take milk. when the milk began to soar, we add sugar there, a small amount of love, as grandma taught, we begin to pour

flour gradually and brew our cream. milk must constantly boil; brew milk for three to five minutes. now i will transfer it to another container. so the main secret. we add our slightly cooled cream, chilled butter. we do this so that he will be more stable when he asks his granny. why is it necessary to do so? she said don't ask too many questions. i became a pro, learned why really understood what they need to ask i decided to refine a lot of recipes and add it a small amount of whipped cream to our cream. we add cream to make it more airy, but at the same time distract our pancakes. uh-huh there's a secret when we we prepare our pancakes in order not to dry out, on the one hand, we fry them more strongly, and on the other hand, we simply grab and literally 5-10 seconds. and, of course, at the very end we will grease them with butter

. as they taught me in childhood , it’s better not to spare butter. so we fried a sufficient amount of our pancakes, which we added boiled magician and now we will start serving them beautifully lined with one edge in the form of handkerchiefs. this is how we pour them with our berry sauces cloudberries, lingonberries, lingonberries, i recommend adding more honeysuckle is our beautiful custard. and decorate with flowers. voila, our poppy pancakes are ready. we serve them with three kinds of cloudberry, lingonberry and honeysuckle sauces and of course we made grandma's custard. i am sure you will like this recipe the most

. bon appetit. anton kachura explained that pancakes are changing their name, becoming thicker pancakes pancakes. and what then is our next chief ready? show what is at the top of pancake evolution? timofey suleiman my name is timofeysman, welcome to my kitchen. he heads the fleur soul restaurants and the entente café of culinary festivals of the year included in

the list. i want to congratulate you on the holiday of shrove tuesday, the pancake week is coming to an end , everyone has probably already eaten pancakes, and therefore i will share the recipe. and his signature baked pumpkin fritters. butternut pumpkin. in the common people, the guitar guitar is distinguished by its special sweetness, so i choose it and i will share with you one secret in order to seal more flavors in it and save it, i will bake it whole. i take vegetable oil and well from all sides i deceive her in the same way salt and so on. i send to bake in the oven at a temperature of 180 °. baked , i will prepare a cream based on sour cream and boiled condensed milk. to do this, i will take boiled condensed milk and mix one to one with sour cream. we beat boiled condensed milk in a way convenient for you, beat it for about 3 minutes , just such a cream. my grandmother used to cook for me as a child, she just served it to lada and

add our sour cream to pancakes, the fatter, the tastier our cream will be. i take 30%. and now mix. this is all at an average speed of about 3 minutes. and i see that he is ready. after that, i will put it in the refrigerator for about 30 minutes so that it stabilizes a little and i remember our trip with artyom chechnya dagestan, i use persimmons for our timofey suleiman and artyom martirosov in the program, they traveled around the caucasus in dagestan, they saw an incredible variety of peoples, languages ​​and cultures . star chiefs. we tried to understand what the national cuisine is in the region where more than 100 nationalities live. more precisely real museum, where each dish is a special exhibit of pancakes in dagestan they did not try. but

the ancient cities, canyons and caves, lakes and reservoirs, all ate local cakes with fillings to a miracle, this is the caucasus that inspired timofey for his today's recipe. there is a rule that 70% of products that are similar in color. they usually match according to taste. therefore, i will count from the pumpkin. i will cut into arbitrary shapes and skin the skin of a persimmon, which is tough enough that i don't use it in my dishes. we have a family tradition. we every year at shrovetide we get together and fry pancakes, and the most important secret of my mother in making dough for pancakes is soda and boiling water, and therefore the pancakes turn out to be openwork and in holes. and if you want to tell you honestly, the most delicious pancakes are, of course, mom. we begin to prepare the dough for a start let's break the eggs, then mix with dry ingredients. these are sugar, baking powder and salt, and after we add, i

use a little sugar, because we have a very honey form and plus a cream with sugar and adding salt. here, and now i'm adding the sifted flour. pancakes are the younger fat brothers of pancakes; they were first mentioned in russia in the 15th century, but the word itself comes from the greek eladion. butter, just like pancakes, pancakes can be spiced, that is, with additives. pancakes with pumpkin are a traditional, but, unfortunately, forgotten dish of russian cuisine. this is good. now the ammonia is ready. now we will clean mine from the skin and get it here seeds. yes, it is more convenient to do this with a spoon of my tea from them seeds for the base of our pancakes. we use just

copied pulp is a very useful product. our puree is ready. and now we will mix it with our night base in a percentage ratio of approximately 1: 3 and gently with a spatula. uh, let's knead our dough, some also prepare pancakes with the addition of baked apples, but i love most of all, of course, pumpkin , heat the pan over medium heat and add vegetable oil, on which we will fry the dough, the oil has rested, it has warmed up, and now i will start. i will fry for about 3 minutes on each side. look beyond pumpkin count. what is the bright color? it will definitely be a feast on your table. they are very similar to small suns. now we will start serving our accidents, we take our sliced ​​​​persimmons and put them on top of the fire. next, i take a cream of boiled condensed milk and

sour cream and spread it on top of the persimmon. some fresh raspberries about 5 halves and top. i'll decorate it all with chopped pistachios. as you can see this is a very simple recipe. and he can repeat everyone in clutch oil to meet friends and have fun, so i wish you well mood and delicious food. now you have six original shrovetide recipes, but if you're going to not only impress your guests, but even scare them a little, cook them pancakes in the gothic style, the long-awaited premiere. you start behaving here, like cooking some kind of breakfast at home. everything around you was attacked, what are you talking about with your life. the child has the first blood group

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finale of the live broadcast on march 4 and 5 in the first place palm branch of the restaurant business in 2020 . so maslenitsa maslenitsa well, a holiday treat of pancakes, since i am the chef of the crab trap restaurant, the most unusual. i consider the restaurant. today i will also cook unusual pancakes, which means that the first thing we

have is such tasty eggs. oil we immediately add it to the liquid and mix well, maybe someone will consider black pancakes gloomy, but cuttlefish ink really affects the taste, that is, they have a pronounced fishy taste and, accordingly, they are quite salty. add flour. i do everything my kids like white pancakes too. well, if you have at home either beets from which you can make paint, or you can make pink purple green , it seems to me that the children will be happy with the dough ready, and i didn’t put salt or sugar in my dough, which means salt, this we have karagatica ink, and sugar is coconut milk. let's start cooking pancakes first thing, what does we do , take only potatoes, peel them and prick them on a fork, pour a little vegetable oil on a saucer and grease

frying pan with potatoes. the fact is that potatoes have starch and if you fry for a long time, use accordingly, that sample is such a caramel crust that has the nose of the pan and then, damn it, does not stick and remains more golden. let's take a little of our test. so. we spill the clear sun. and most importantly, they do not tear, which means that there are a sufficient number of eggs here, they do not stick. so, there is a sufficient amount of oil, and they smell wonderful. here's our first one. ready , repeat again, grease the potatoes. like this here, anyway. why do we have a filling of cod black cod, otherwise it is called coal black, damn it, coal cod. it does sound cool. by the way, instead of cuttlefish ink, you can always use these to the left. well, damn it, the pancakes are ready.

now we have the correct preparation of the sauce. well, and, accordingly, the filling itself, i will not hesitate to say what it means that the cod cooked very quickly. well , it turned out so juicy as it turned out, pour in coconut milk, put a few bowls of pasta to grow either on rice or on barley this is a bright enhancer it is used everywhere meaning that for fish we will use sesame shepherds in our excellent sauce, yes, leave 5-7 minutes. well, in general, while our sauce boils. we will fry vegetables, you can take any vegetables, in this case we took bell peppers , leeks, and a little zucchini and carrots. so, the vegetables are ready, add some

spinach leaves for a couple of minutes and they are ready , add a little spiciness, our penats is ready. that is, he must right here, right here, right , not to the end. i would even say it's fried. wow what did i do. i take and add a little vegetable sauce so that our filling is not dry, i want it to be juicy and at the same time, so that amazing pancakes do not appear salt. let 's take it right here. so let's just put it in a piece. that's so beautiful. yeah. that's how fatter you need to make it fatter neatly wrapped. here are delicious pancakes that turn out fat. pour a little sauce. and most importantly, finely shelled craft, crispy

, delicious, quite spicy. here with claws, we will decorate the most unusual pancakes in the most unusual restaurant. so our black pancakes with black cod and sesame paste and coconut milk sauce are ready, guys. cook with us and cheer for me my