i try, but i can't do it. well , maybe it's good that we are so different. please tell us what are your hobbies? how do you spend your life in grodno how long do you study? where do you rest? what are your friends? my brother and i arrived in 2014. last year we graduated from medical school. and now we are short, identical doctors. i'm going through neuroscience. what about a good guy? is that how you work? i have been a lawyer and translator in the pogruzka region since i was three years old. belarus 3 years. already 25 years. here azerbaijani parents are often here. come to your home. there you are you need to walk around those trees where everyone grew up at home. yes, she definitely violates our own and relatives who live there and directly we constantly have

contact with him, yes, and when it’s usually like this, when you definitely come to all your relatives, well, you need to visit all distant relatives and say hello to everyone, well, be interested in them life there, uh, how it goes, yes, without fail, and for example , i talk with my mother every day on the phone. she is 87 years old, what a good son you are. to all all my relatives big big hello. yes especially to my mother, because i love her very much . uh, she can be proud with me. thanks a lot. it’s a pity that i didn’t see the songs there, the dances still went to the light, let’s say, this will be the festival. come and dance here. yes, we will have dances and yes, it will go to the side. and thank you very much. i am somehow calm for cultural development, because if you are responsible for this, well, if someone doesn’t

like it, then they just give iced tea on this, i would have ended. thanks for this story. we are always learning under a friend. it was very warm and good with you , and good morning to everyone living in our country and all over the world. good, this morning turned out to be so sincere and warm. we thank everyone who helped us prepare this program. you helped pass the time we don't forget. we send warm regards to our new friends. with you dear viewers. we 'll meet very soon. wait for a visit, always your svetlana borovskaya life plays

hide and seek with us. the world is how pretty they spit, huh? with those who give us happiness, this is life. this is life. our life. you see what is happening, god, what feelings in the sky managed to be sad in your fear, in the

past world everything is fine. grasses in the belt are plowing, winds, a cunning weave of laughter , tears give doubts, and she can pour cold tea and the husband will understand that his wife is not happy, we are falling like stars together. god

, how many kids? we are in a hurry to be deceived, and all ay, everything goes away to return with knitting needles. don't worry the stars are falling. fall, we love, we believe the russians, we are wrong in the

past. that's what a profession means. together with the bird and the sky are carried away. together we fall falling down like stars. we need knitting needles together.

we have only 105 health resorts, of which 100 are on the territory of the republic 5 outside the republic proportionally disproportionately, how can you relax today? why, uh, the natural potential of the opportunity, where the largest number of sanatoriums were built, of course, in the minsk region, because it is also the largest separate resort in our country. there is a zone on naroch, so we have the largest number in the minsk region, but it has the smallest mogilev sanatoriums. still, it’s more like a summer vacation or a winter vacation, which belarusians prefer when they go there more actively, i would

generally distinguish between the concept of vacation, sanatorium treatment and recovery , after all, the main activity of sanatoriums is a medical component, so people go mostly having medical indications, therefore, of course, the brand of our sanatoriums is the medical component . people still go for medicine. here are some of the most requested services today. i understand that we do not stand still medicine is constantly offering something new. this is what our industry can be proud of today. well, in addition to modern equipment, which is generally used in many countries of the e world, that is, in healthcare institutions, a procedure that can be obtained from belarus can also be obtained from belarus, but we focus on the uniqueness

of our methods and souls using driving healing factors, uh, that is, this drive potential, in which our country has - this is mineralnye vody today, by the way, in the territory of uh. here is stas anatolia, the republic and there are more than 90 wells with mineral water, so this particular driving factor is very widely used. also, uh, therapeutic mud. today, five deposits of the reservoir are used, in general we have about a hundred reserved, the reservoirs of which can be used for medicinal purposes, plus the popular salt rooms. i also know quite a few of them. e, of course, it is especially relevant today with restorative treatment after a species. yes, that's why today more than eighty percent from anatolia. we have these opportunities for speleo treatment do not

mean that i have natural speleo in the republic, a clinic, of which there are only a few in the world. belarus sixth and soprano friendly glass and your close people ukraine and i'm a neck. i'm a hidden ethereal. the daring one is covered in it. and you resourceful i rich people their strength and spirit is something

else. robert is no matter what tv channel, belarus 20 tents we are coming to belarus a real chef knows what a good pilaf is. better than a thousand words of the heroine of our program, have not yet heard this proverb, but this is only because that you have not tried our dishes. however, this is the end of the story, and we came to this point because there was a reason. this is the case when two people healthy complement each other. meet sisters diana and olesya, we are very positive and active and we love visiting friends. we always meet in our house. they cannot imagine life without each other. although in childhood, the girls periodically quarreled and could not communicate for a long time,

they quarreled with each other somewhere, put up somewhere, but they grew up and absolutely everything changed and, probably, having lived some period of their lives. we realized that my sister i can proudly say that my sister. this is my best friend. we love to travel together. we rest. now we do it with our children and all the holidays. we spend together olesya kondeizer creating sweet masterpieces at home. diana in every possible way help in real. you are her undertakings, we sister decided to organize our own confectionery business to launch this project and therefore now all our thoughts are directed. only for this we cook a lot of delicious sweets, we often invite friends to please our guests them for tasting. everyone asks me questions sister pastry chef. i'm more of a manager of this situation and everyone asks how you even

survive. and how do you keep in shape when you have so many tasty things on the table every day. this is given to me honestly with difficulty, but olesya prepares sweets. not only really sweet ones, but she also cooks desserts, so i, of course, focus on these delicious treats. i don't like to cook because i am surrounded by those people who love to cook, so i just myself in this matter i do not load. i have a man who cooks very tasty and a sister is a confectioner, what else is needed for happiness. and new dishes will come in handy, by the way, olesya diana is waiting for her friend to visit. she is a mother on maternity leave and, of course, like all mothers with small children, she limited herself in food somewhere for a certain period of time, and now we want to pamper her with something we have never treated her with, which we have never didn't prepare. and i think she will be delighted.

i hope your program helps. us in this a new original dinner of our heroine, they will learn how to cook under the strict guidance of the chef of the project alexei redko. hi my name is lyosha if i came to see the contents of your refrigerator. i want to know what will have to do well? love butter. yes, yes, i am a home confectioner, tell me please, whom will you be waiting for to visit, for whom will we cook? we are waiting to visit our sister, a friend who has not been seen for a long time, who is on maternity leave and would like to surprise her with something so unusual, and not a confectionery understandably. and what is usual for her, that is, what you usually put on a festive column. she has a lot of sweets, so i would like something so satisfying and tasty that she would be happy about. yes, it’s strange to be with a friend of confectioners and not have a sweet tooth, though the task is for me to go prepare with him. see

you soon. see you soon, our heroines love to spend time together and surprise their guests. therefore, i decided that we will prepare hummus pilaf and banana bread in countries such as uzbekistan pilaf. main course for everything occasions, and cooking and eating is a whole rite of passage. pilaf, a great variety, but there are several classic options for its preparation, the most important thing is to choose. proper rice rice in pilaf should be crumbly, that is, the grains should not stick together and turn into porridge; it is best to use flat varieties of laser or dizer rice, but long-grain jasmine or basmati rice in these varieties is also low in starch. and this means that rice does not become sticky when cooked. hummus is very tasty and nutritious. prepared on the basis of chickpeas, it is rich in vegetable protein, a large amount of fiber, calcium iron and unsaturated fats. if you hear the word chickpea for the first time, then you know it's not a nut. this is a type of pea. it is also called lamb or chickpeas for khomus, it is best to

use a light and large note and it is worth noting that replacing it with ordinary peas will not work banana bread is great for an evening dessert or afternoon snack, it is baked quickly and cooked. just ripe bananas. can be found without problems. moreover, they often are sold at a discount, the green color will indicate. he immaturity is yellow, while maturity is rather brown or sweaty. the base indicates overripe fruit. i decided that we would make hummus pilaf and banana bread. to begin with, i will tell you how to cook pilaf correctly; it will take the longest time to cook the main ingredients that we need for rice and meat stew. also we will use vegetables chickpeas garlic and good seasonings. such as zira turmeric and barberry for making hummus. we'll need chickpeas, this is the main ingredient, we can’t do without olive oil, sesame paste , garlic, and lemon juice, and

seasonings at the base of banana bread will come in handy. naturally, bananas. we also need nuts wheat flour baking powder. cocoa powder eggs and sugar. we will need to chop, carrots onions prepare the meat traditionally use lamb, but you can cook pork from beef from chicken, vegetarian options for pilaf. there are even dessert options to eat bad, the risk is pre. strongly wash, here i am i propose to start with this in order to cook pilaf. we wash the rice thoroughly under running water or by soaking and changing the starch water so that it is pure rice itself, so we wash off excess dust. in this process, it is important not to leave the rice in the water for too long, as it will absorb excess moisture. and this will negatively affect the final result; washed out the excess water and poured it out. everything now, as i said, we will pickle it slightly. not everyone

uses this method, but at home it’s generally very cool. now pour in the spices, yes, and mix well so that e spices were evenly distributed by risk. the aroma will immediately appear and the rice will acquire such a pleasant shade, we set aside all the rice. he is resting and waiting in the wings. during this time, we will chop onions and carrots, and it is better to choose younger carrots. we cut it in half and cut diagonally into large enough such pieces, uh, yes. there is a way of cutting when it is cut into large bars, but i personally like it when it is not so long, because all the same cooking processes, then it breaks. and it will keep well shape. why can't you rub it? small on a grater? it will be a different story. it 's a walk before preparing pilaf. uh, i mean , not in kazan in nature, but at home in the kitchen, in general, i always thought that pilaf is a

man's dish. and the way i love to cook. yes, i decided that in quotation marks this should be done by men, i'm ready so perfectly. now we chop, onion, we also chop the onion, large enough not a salon, not a cube. i suggest cutting it like this. we cut the onion from both sides so that there is no root. delete this part so small in the middle. they will be needed there, here, and then we cut it, or in half and then we won’t cry in such slices. it just needs to be cut quickly and that's it. let's say in one breath. so, it is desirable to cut all the ingredients of the same thickness so that they are cooked at the same time, so that it does not happen that we grind something, but cut something coarsely during the cooking process. uh, for example, an onion is thin, it will fry faster, it will already start to burn, and the one that

is thicker, it will not, uh, fry. we will not cook pilaf in kazan, but in this here is a frying pan, which in shape resembles a cauldron of greece, it will only be from the bottom of the cauldron. what is its charm, it is engulfed in flames from all sides and pilaf is cooked at the same time. this is the best variant. even better than cooking in a pot. if there is a friday, for example, then a gas stove, then it’s better that we still need to chop. maybe you, come on, we need to cut a piece immediately across into plates a centimeter thick, maybe a little more is fine. they are then juicy. it seems to me that there should be large pieces in pilaf meat. well, we have the ingredients for pilaf ready. well, we pre-soak in cold water for several hours or boil it until half cooked. in the beginning , we will cook over high heat in order

to seal the ingredients to fry the meat so that it remains juicy inside, after we add the pilaf, bring it to a boil and leave the medium temperature so that it barely languishes, that is, boils, but i’m sure that is, i need it for 30-40% of the power of the tile , we will immediately add it. and then after half a minute somewhere we will add onions. she it will give a little aromas to the oil and so that it does not burn out, that is, by adding such an ingredient. we immediately lower the temperature inside the pan, we fry the onion. here until half cooked, now throw the meat, fry the meat over high heat so that the pieces are immediately sealed and retain the juice, then add the carrots. don't know why now? i don’t know, but i salt it, probably so that it is more juicy and doesn’t give juice, it doesn’t let it in. e we e any product, when we salt it, or it

draws out moisture, like cucumbers, tomatoes, there eggplant or meat or fish? and we do not want the meat to give all the juice and stew. we need him. start the frying process right away, so we don’t salt it after we added the carrots, mix it. a little more , fry everything together. at this stage, you can add the remaining spices. do not fill it, i so much spices reveal their aroma in the process of frying. even in india , this technique is often used. when spices are immediately fried in a large amount of oil, and then i add all the other ingredients. everything worked out and i liked everything, because next to there was a professional who followed our actions and suggested, of course, with his help everything was very good. we are ready to add rice, but we will also add chickpeas, it

is the first time i see that they are added to pilaf. well, try it, i'm interested in your opinion, we also add barberry, what's on the berries they will swell and be sour very tasty so good a lot of chickpeas and barberries, then. eh, firstly, the pilaf is colorful. well, delicious, that is. well, it's also an ingredient. add to taste, because e is traditionally his use, but if you don’t like it, you can not add the base of our pilaf is ready. salt the meat and vegetables; now you can add the rice that we initially marinated in spices, despite the fact that diana said that she does not like to cook and cooks quite rarely with the support of her sister . she, uh, opened up and she is doing very well. it turned out very fragrant. yes, yes, we fall asleep, right on top. so right on top and do not interfere. diana said that

her risk is digested into porridge. this may be due to what you add too much water, because in the water you need to evaporate. and if there is enough water , then the rice is digested. if we do not add water, then the rice will not be cooked. here , accordingly, it is important to guess everything. eh, it turns out a matter of habit and experience. it all depends on what kind of pot you're cooking in. yes , there is usually. the opinion is that we pour two fingers of water there on rice, but each rice absorbs water differently, for example, this debziro variety that i said, it absorbs more water than a laser. i pour it on a spoon so as not to break our pilaf, before putting the pilaf to stew , add unpeeled garlic. actually. i cook a lot for my whole family. the main direction, of course, is sweet dishes, so it was interesting for me to cook

pilaf, because it was also with chickpeas, and i support proper nutrition and this experience, just the same, it will help me to balance my diet and include such an interesting product. we wait until it boils a little. it's almost boiling now. you see, we cover with a lid, turn down the fire. and cook it in for half an hour a cross while pilaf is being prepared. i suggest taking up banana bread. will go. it's great that for this you need to peel bananas. we will need ripe large ones or any small ones will do. here are some delicious. which ones do you really like? i really like it. ah, mini bananas. they are much tastier and more aromatic. these are sold everywhere and

there will be no problems with buying them at all. therefore, we chose these ones so that you do not have a problem in the future. now you need to knead the banana well with forks. why not do it with a blender? and also for the texture, so as not to whip it into foam, yes, knead it , and then gently mix it into the finished dough, it works great. now, in the same way, you need to grind nuts in a coordinated and cool way, by the way, for the sweet tooth. you can caramelize these nuts with sugar so that they are candied crispy, so now we just have to make dough for banana bread for this we take eggs. beat them together with sugar using a mixer. i pass it on to my sister. oh, right to take pictures now. yes yes looked, and i usually break eggs, but on a flat surface, so that this here is a small shell, which is when we break okra or

with a knife. it can get into the egg mass and then you have to catch it, when you disassemble the table there are no small fragments and, well, much more convenient. thanks for the life hack, then sugar right away. yes, and then pour people on the end result. it won't have much of an effect. the heroines felt quite comfortable in the studio, especially olesya, because hmm, it was immediately obvious that this was not the first time she had communicated with kitchen machine. she did a very good job of kneading the dough. diana, please mix all the dry ingredients flour, cocoa and baking powder. lyosha tell me, what kind? you can use localized or ordinary for us in this recipe, it is important that cocoa dissolves completely ground cocoa nibs will not work, you can even use granular, but it is imperative that i have instant everything is ready. everything is mixed perfectly, we add.

add all wet ingredients at once. now a banana, then almost immediately flour and dried nuts ingredients. i added something else to it, and then we will add nuts, and since our pilaf is already ready. maybe you can see how it boiled quite crumbly. i remove , melt the butter so that it becomes liquid and pour into our dough. and bananas and cocoa aroma is simply amazing. hmm, i already want a spoon. well, how is it? well, it's all right, all right. we need to add butter and nuts. i just add it without nuts. you can add any candied fruits to taste. dried apricots prunes raisins some dried berries the dough is ready. excellent. bread will be baked in a special form, it is glass with us.

we despite the fact that there is butter in the recipe. we are just in case. lubricate the walls with oil, fill in, we fill it somewhere by 2/3, maybe a little more, because the bread will grow, we send it to bake in a preheated oven to 180 degrees. we put it on the middle tier for about half an hour. after half an hour , we will check the degree of readiness with a wooden skewer, if the dough does not stick, we take it out. if it still reaches for a skewer, well, like biscuits check, then we bake again and every 5 minutes we will check so that it does not dry out the cake is baked pilaf is infused, so let's cook hummus, very tasty, nutritious and cooks pretty quickly. the main thing is to properly prepare the chickpeas by

soaking the beans for 12-15 hours, then you need to boil it so that it is easy to use in a blender. we could beat it into a paste, if we beat it simply, well, without liquid, it will be dry and crumbly. we need to get a paste-like consistency, and in order to achieve this, we will add e water in which well was going on, so we leave it here from garlic can one large clove or a couple of small ones? is it enough everyone come on a little more. and add water too. we cut it just like that, the blender will kill everything , add cumin, add cumin. pour in the olive oil part i will leave in order to serve with olive oil so salt and salt should be fine or coarse to choose. well, fine salt will dissolve faster in koumiss, coarse salt and more time is needed.