let's just say, without these feelings, i don't mind touching my legs, on the contrary. i love touching my feet. i love touching people and helping them with my actions. i still do the same for the people. so i see in this some kind of my own, let 's say, purpose. here, and i don't understand such masters, well, we are all people, what could be contrary to this? she is still convinced that only women do pedicures - this is a stereotype of men frequent guests in the armchair. anton, it even happens that there are more men than women a day, so everything is already going on such a trend that a man begins to go to such services. usually everyone who comes to me already . e them, uh, the wives are very good at persuading. and who comes to me he

already understands that it’s not just that he always comes to me, but just like that, clients don’t go to anton at all. each of them has his own problem, which prevents him from living fully , most often comes with a fungus and let's leave his nails. this is the most popular, then it’s already coming, not khaliz. cracked calluses they are now in every third client, but if you fulfill it simple recommendations, and in most problems it will be possible to forget, and i advise everyone, er people, to start washing their feet twice a day, this is the most important thing, because hygiene, well, affects the condition of the legs, dwell on what anton does not he plans to expand the range of services, and then open a whole network of salons. he is sure he will succeed, because anton simply does not know how to give up, and the division of the profession into

male and female is no more than becoming a stereotype, which he once challenged and won. pork meat is a boiled dish that claims to be the main one on the festive table. without pancakes and meat, cous is not my smoke for a belarusian, we offer you a simple but very appetizing recipe and that's it. the preparation is sustained in belarusian culinary traditions. take an example from our chef, who

can turn the process of cooking the simplest dish into a creative process. culinary historical show belarusian cuisine, watch right now. hello hello my dears on the air culinary historical show belarusian cuisine we continue an exciting journey through the culinary history of belarusians. my name is alena next to me, and as always master and professional culinary art vartan well , our colleague larisa is studying

a new recipe on another culinary expedition to the belarusian outback, so we will cook the recipe, as usual, twice once with the village hostess in the oven, and another time here in this modern kitchen made from products that are bought in a nearby store. everything is ready with the vartan in order to, together with you to learn how to cook a dish that our ancestors ate and loved. if you want to get a portion of positive and good, stay with us. we are starting to be very tasty. good afternoon , i’ll write down, as they suffered from culinary recipes, we curled up the takeaway, redkovichi, which is near the lyuban district of the minsk region and the mind with oleg gennadievich, kovalenko, we will cook boiled pig meat. good afternoon, dear velmy. reception over you is a knower and not those whom i am preparing for this tsudovnaya

herb. and i'm kay, we need the ingredients. well, it was understandable that today we need eight piglets, she is fresh tsybulko, carrot , parsley, spices, and i’ll take the high-grade and salt with me. well, what else is a good mood, the most important saint. and i, to be more precise, this is how it will be understood, but for the cob we need already boiled at our felling, water, we will put it here and put it in this fork. our meat. today we offer to cook with us one of the national dishes of belarusian cuisine, the boiled pig culinary process included several stages for the main dish they needed fresh pork, onions, carrots, root, parsley, they cut everything and sent it to

boiled salted water for an hour in the oven. while the meat is being cooked in the oven, we started baking thick pancakes for the dough. mixed a glass of flour, salt, soda, sour milk, got a homogeneous consistency similar to sour cream and gave time for the dough to rise. and added bay leaf, pepper to the broth and set it back to reach, meanwhile prepared the sauce in a heated frying pan , melted the fat, added flour, poured in the meat broth, sour cream and brought it to readiness in the oven. ready boiled pork was served with pancakes , sauce and pickles. hello vartan greetings alena i am very glad to meet you. i am also very glad that our meetings constantly take place in the kitchen, because the kitchen hmm the kitchen is the heart of any home and, er,

gathering relatives for a sunday lunch or a festive saturday dinner there. yes , host or hostess. when preparing something dish, uh, has the option. here are those who gathered at the table to say about their love about their respect for their tenderness. and your attachments. after all, you are true, true, and let's also express our tenderness and affection to our dear viewers. having prepared a boiled piglet. excellent. so boiled pig. yes, well, it sounds very simple. yes, it's trivial. i would say. i know that we will not be trivial. truth. it's not about us. yes, yes, bro, our recipe will be very rustic different. or, in principle, we will not have it be different concept. the same, uh, the ingredients are the

same, well, with a small amount of other ingredients, let's say, to help us cook. we will make meat first of all. yes, we have such a tank, a pig, very beautiful, good quality. we have celery. we have carrots, onions, celery stalk and root. yes, yes root yes, first of all, we will marinate this barrel with you, and unlike the village recipe. you and i will manage with kitchen technologies today, that are available to us, and i'm a baking hand. in the meantime, our meat will be baked. we will prepare the dough for pancakes with you, bake pancakes and only after that we will open this sleeve for baking and on the basis of the released

broth. let's make our sauce with you. well elk is our water and she boiled the water that yes, yes, let go. we will share his lid in the cabin, we boiled tikala cakes, i'm a faggot, meat is arrested at this stage. well, just let's see this meat, add more spices. well , the pokurilina is being cooked. we are with you cooking that pancakes is a russian dish. yes, i want to make an infusion to our dish today. eh, the original one. you

know this belarusian accent, this means, yes, our magnificent trinity so coriander, when you transfer all this alyona , we will marjoram and a small amount of this granular garlic we will cook like in the village in a whole piece. yes, we cut it. this is how we cook in one piece. here we have a bay leaf, sprinkle it. just yes, i will distribute everything like this, also with pepper. but definitely meat. uh, it should be marinated for a certain time or enough. just like this, coat with spices and put in the oven, of course, any meat. uh, with any marinade, it requires some kind of aging. well , today we will do it all at an accelerated pace and simply marinate immediately with such a dry marinade and send it to the oven. and if the owners of the time

have 2-3 hours, this is the best, what can be, yes, or maybe even take a break from the owners. just not even in the kitchen in the refrigerator. here i look at you and think that my mother likes to cook for her witches. what are you preparing and leaving? well , that's just the way it is on the weekends. well, basically what to ask what to ask. yes, good means. and you say that the soda is quenched by itself in the sour milk of both we are kefir, so for the cob we mix it all up, slowly, slowly add the fish to us, as if it were the density of sour cream. yes, saras will be judged, if the piston boils under the breath and our pancakes are

so plump, yes, airy, yes, such with holes, yeah, so this is folding. yes i kidding. most importantly, this is a bubble like this and add it already six hours earlier. she's already standing. and now it turns out such a spoon, and then we already have pancakes with sugar, yes, uh, sugar, and i'm on butter, but smeared with sugar. oh well, that's what it was. and well, it’s already holy to reach the grandson. it is possible to have such love that, in addition to meat, we put, uh, in the hands of food,

our beautiful meat will need carrots. so the celery root - it will be here is such a pillow, on which it will lie in the sleeve itself for roasting meat. what am i i'm holding my sleeve, right? first we'll have onions. uh-huh, the baking sleeve is a real find. for any housewife, firstly, the baking sheet does not get dirty. secondly, the oven is not splashed, but with fat. well, quietly and in the main ruddy and very beautiful meat, it turns out we put everything else on top. i want to draw your attention to the fact that this seam. it's in every sleeve. it should be tied on top on one side, and the other is left free for now, because because, as we

call our boiled pig. come on, come on, he needs what's going on neatly pour here, probably, somewhere around two glasses for sure. that's great, that's great. alena , tell me, please, vartan, you once taught me that you must not forget to pierce. yes, yes, so that our uh-huh, this roasting sleeve does not explode, excess pressure and steam that forms inside, so that the sleeve itself does not tear, must be applied directly to the meat and that's it. vkontakte with meat like this, pierce literally a few of these holes, make a little 3-4 holes, send this beautiful installation into the oven at 180 ° in a cold oven for an hour and a half. our dough game is

piavaya seething and asks for a dumpling. here is our loss, and she is already hot to grease three meatballs, as she bakes our damn it. so here it is, stop, i'll gather it, poor hands, but a man. in general, damn it, i have a couple of skis . well, it's all right. pancakes, our pancakes are coming up, propane to keep up, and i'm carrying away. let's three two one thin cold water, and i'm young. ha-hai,

let's start preparing the dough for pancakes, we will introduce all the dry ingredients that make up our dough into the liquid and bring this dough to the consistency that we need. and we need the consistency of such a kefir-like kefir, yes, but in order for them to be fluffy. i still recommend a little uh, apply just such a starter in the form of a dough, literally half a glass of water. one teaspoon of fast acting dry granular yeast and two. uh, tablespoons of flour, how long did it sit for you? half an hour, maybe? you probably know, yes, about 30 minutes and then happened. here is such a good one. you see what a wonderful sourdough sourdough pancakes will actively rise. this is our kefir. kefir literally

like this right into the dough a small amount of water, literally half a glass, no more. at this point, it will be necessary to enter here, literally two. spoons, well, maybe three flours, and here you can already have this spoonful of soda, yes , boldly, right there right away uh-huh here it is now extinguished with us, this is soda with kefir, yes , say that pancakes. uh, of course, this is not only a belarusian favorite everyday dish, but also symbol, but folk rituals and traditions. and, of course, shrovetide shrovetide everyone knows when pancakes are baked in every home, and the holiday of seeing off the winter of meeting spring, pancake, a symbol of the sun, it promises, but also a good harvest and a

quick bright beautiful spring that everyone was waiting for, so they baked pancakes and believed that, well, here comes the spring, and will be pleased with this rite of passage with this custom. come on and we say so happy will be pleased. tell vartan honestly, these pancakes met your expectations. very even, that is, they are of the same plumpness, yes roasting, as you planned, and even the taste is right, as you understand, during the cooking process, the cook must try at this point. well, okay, nothing else will come and my time, of course. mm, the war did not have time, which

already softened it so much. ali, it seems to me, there is still a chance for him to talk honey and add a bay leaf, and an elevator yes mares water magician, two leaves of a toy pepper, oh pepper so well, well, then we send it, and kolka is sometimes 15, maybe 20 no more. vardan finally i understand why you haven't made sauce until now needed for the sauce. blimey. that's right, for sure, while we will extract it with you for the sauce. so we have to calcine the flour a little, it said everything, the nutty flavor and such a yellow color vartan and the sauce, judging by the fact

that you started calcining the flour, it will be like this, alyabish, amel, yes, that's right. yes, but we wo n’t add nutmeg here like that, because we have a lot of spices here that play with you. why spoil quietly aromas. yes, yes, role, please tell us, we have a question here, alena smetana, with us. give such and acidity and creaminess to our sauce, yes, we need flour. hmm i have such drowsiness. i do not pass flour on a bare panel. i add a bacon cap to it. and what will be smak means with a tablespoon? can easily, but wow this dad and warmed up? uh-huh yes, the cabin didn’t grab, i found everything not

in a frying pan, but already the boat, as it were, got that we cut to give. we'll get our meat , take the lid off. oh, hmm and peppers and already such water. so we are not just obscene. spices, yes, yes, sauces come off with us so mian's rolling pins download over the surface back starting spice spears ripened there by themselves . the cloud sizzles and the flour asks

for something. well, the more flour, the thicker it will be. so here yes, here the skin is tedious to itself, and i am the topic that work so at this stage we know we are sending it to buy. our flour can already be added here and our broth so slowly, what water is already and broth and already this cloud. but that sour cream is cut down there and it especial poppies and

god's density add, and it will become a magnificent sauce, sour nose, we put capsules from us under our breath. so alyona yes now need that small amount of e coriander. yes, it is coriander, a little salt. yes well plenty enough coriander. that's enough yes , enough pepper here and then we'll add it, we won't calcine the flour much. you and i will add there literally a small amount of smoked paprika and that's it. mix this well. it will be the very color it will be. oh great. and at this stage we take a whisk. you see, we are already pouring. oh,

almost everything is ready for you and me to meet larisa and the most favorite part of the program. for me anyway , for me so tasting, dear friends. you have literally a few minutes to remember all the details of this amazing recipe. in the city kitchen , alyona vartan preliminarily marinated a jar of piglet for cooking, which was later placed in a roasting sleeve in a meat sleeve for an unforgettable aroma and taste, along with carrots and onions. parsnip roots and parsley were added, poured with a glass of water and sent to cook in the oven for one and a half hours at 180°. and meat, kusa is not my smoke for belarusians. let's take everything here. mm put it like that. yeah

, that means the meat is good. i'm to the age that breaks off easily. and now i've turned myself around like this. that lesson about me being a witch was coming up. the whole truth, velmedalekat sauce came off with us malty salt 8 what is required, that is, that you said that hmm vermi flour, uh, good syabrya with a pod. it's true 100% has already become 10 and a pancake of licorice and uh, the meat came off, because i well, at least was getting ready. well, not so long now. we have dealt with you alone. well, that’s all, everything came off,

both spirituality and juiciness came off. well , that's it, bring the most wide path for such convenient recipes. lord that i have them now arranged myself being you. and you joke recipes, you improve the cooking of your name of conscience, and i'm riding their duck, come running. dyakuyu, and i will dismount to my syabrs alyona and vartan alyona vartan in a hurry and everything is up to you. larisa is infected, here is larisa good afternoon. we welcome you. hello dear oh tesalo boil there people teeming. hey well, i don’t know if the fat is sleeping with us or not, but you understand the recipe, the boiled pig meat sounded so simple. look what i did in my mouth, i think salty cars together. oh, i'll tell you a secret that i was preparing a boiled pig

mill. and it's my favorite herb. so today i have today we have a lot of money. well, let's try. she's terribly such a lyalechka, and fall out of love and damn it, tanned and something. oh listen. i'm already bachu that a good knife is cut. do you know what already visited us. well, there hmm cool. that's the best. thank you very much, my friends. i'm so glad everything turned out well. i think that if the hostesses who watched our program decide to repeat either the wooden or our recipe, they will receive one more dish

in the treasury of the most favorite dishes of both the family and the people they are waiting for to visit, but for today we say goodbye to you not for long. very soon belarusian cuisine will come again to your lady with new recipes and new culinary stories. cook with us every week in belarusian cuisine. all the best to you and goodbye. i got it right for myself, sort of like a book, and that you need to have strength for a day 50 years ago , few people knew about these places, who still knew real polishchuks lived here, who traveled only by boats, those same people in the swamps,

my wife wanted me to get married . and what to do birches were invited by the artist? i said , of course, the love of folk places is sewn off from their skin mirrors in childhood. i didn’t particularly like being taken to the countryside, as usual, but now i like it more here, than in the city, to be honest. eats on with is called who? it is so. of course it is necessary. what smoke we have a completely different mentality. if you work to work, if you bake to sing to have fun, it means to have fun, but if, god forbid, yugoria is some kind, then also with all sense, aptem yak live

soo, honest politicians. look at the project of the same name on belarus 24 tv channel. the news is now live in the studio olga medved hello, the implementation of large investment projects and cooperation emmar, property is the largest investor in the arab world, and has been considered one of the most successful businessmen for a year. the uae, plus, he owns the largest e- commerce company in the middle east , consistently converts trusting political relations with the leadership of the united arab emirates into quite concrete and useful projects for the country. of course, today we will devote most of our time to our main main project, the north shore.