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cozy and calm festival two years in a row. in a modern interpretation, i want to tell you that our dish is in the top 10. general festival, and this is a very large festival. we made chopped home-cured herring with fried mushrooms and carrots, but we would give it out in the form of an apple. it was in an apple juice glaze with trash and over fermented beetroot and dark bread earth. draniki came to us quite late. in general, draniki is a jewish dish, but it is quite a lot of belarusian dishes,

not draniki. the same sorcerers of the colon count system, and oatmeal jelly. as a variant of the kundyum baker? well, you can talk and talk and talk dumplings with souls, vitebsk region. they are there, every housewife has her own recipe and will try and say, u, to some other housewife, what about your neighbor's dumplings you better get shoulders with something heavy. well, this is the mass of all sorts of nuances of a klestka with souls. why not? i wanted our guests to understand that belarusian cuisine is not only potato pancakes, but there are many interesting tasty healthy dishes of belarusian cuisine, which people know little about, well, then i had to anyway. uh, in a year to lead them, because the stereotypes they work and we are potato sorcerers or ordinary pancakes. we have a slightly unusual presentation, not like everywhere else, in my opinion. here but nonetheless. they eat things, there are dishes that i didn’t even think they had in

belarusian cuisine, but nonetheless. if i have not met, and perhaps i will try to apply some somewhere. well, most likely at home, because there is such a dish, here is an interesting one from the native region, but from beer. leeches specifically caught them. they stuck, there, either to a piglet or to a duck, then they were taken away with the help of salt and deep-fried, and such small blood sausages were obtained. these are very local dishes very local, but however, it is unlikely that it will be possible to apply it in a restaurant and give guests a try, but experiment at home. why not? although i'm not ready for it yet. i really love loved in japanese cuisine. i opened my first restaurant of japanese cuisine in the territory, but such a story happened in 2008, and we went to the culinary olympiad for the national team, and the national team of belarus, such olympiads are held every 4 years in the city. so we

went to participate, i noticed that all countries in fact, all the countries they brought their national cuisine, but from a modern point of view. well, at that time there were some modern trends and only we brought such a combined hodgepodge. we had something from japan , something from china, something from euro. and everything else, that is, we can’t do anything with such a global belarusian potato pancake. we didn't show and i realized that i have absolutely no knowledge of our cuisine. and i thought it was very embarrassing. and when i started to study. here are the first steps. i realized that it was very interesting, then i found it along the length of the lithuanian kitchen. this is the sixth edition from the polish language, 1885. e. lithuanian is considered, probably, as one of the most famous collections of dishes of belarusian cuisine, but this dish is not, so to say, rural cuisine. and this is already more of a dish of urban cuisine, because there is such a mixture. there are also wizards. there's bigusas, and there's uh, schnitzel, nelson, and chops and

everything. that is, in fact, this is schlissel cuisine. belarusians called buckwheat food, in fact, there are a lot of buckwheat dishes in belarusian cuisine. this is buckwheat bread and this is buckwheat tea. this is porridge, buckwheat baskets. this is natural, buckwheat flour and, accordingly, these are buckwheat sorcerers. uh, the main function of the chef is to come up with dishes, train the staff and watch, uh, so that the technology is not violated and the return of the dish is the way sharkova came up with it. again, we are constantly learning by ourselves, that is, the chef's profession. you are constantly learning. that is, if some chef said that i already know everything. well, again. this is my subjective opinion. i

noticed know that what people who come to the restaurant not from the profession of a cook, but simply comes and says, i want to be a cook. i say ok no questions, you go to courses, you get a crust, you do a uh, a sanitary book and you come, so these are the people. they are more purposeful, it is easier for them to give knowledge. they accept them more easily and they become good. only the facts nothing personal everything is very not just obvious quite concretely our main interest is known. we want to build a more harmonious system of international relations. this is our main interest take advantage of the opportunities that are available. and there are opportunities that we have in the country. it is true that our strength in truth is very valuable.

again, this is my right, my duty. my country is indeed a philosophical question. here , any process to become stronger as a result of the markov project nothing personal, frankly, frankly , truthfully, watch on belarus 24 tv channel. in our program, the most active schoolchildren from all over belarus, alexandra, i answered option b in the fourth, since five will meet 1254 - that's 25. i know that the middle ages are divided into three periods - this is the early middle and later, so i answered. yes, they will find answers to all questions, the musical size of the waltz is 3/4, because that's how there are three beats, one, two, three, to be honest, i answered no, because i'm more inclined in this vision to the answer, the altar they are ready surprise and conquer

the broken is written with two letters. n, firstly, because to break what to do, and because there is a dependent word inadvertently. watch an intellectual entertainment show. i know on tv channel belarus 24 in the republic of belarus, who are you still? this is a good old delicious moscow sausage exactly according to the gost recipe . and it's very, very simple, what a rare story a woman fucks, it's not forging. it's lightly hammered. but no, the second leg, she hid under and she, as it were, has no fantasy at all, look good knapsack

with svetlana borovskaya on our tv channel. i do a lot of consulting for clients. i have a lot of people who want to lose weight, whom i help not only to lose weight, a lot of people come to me with problems. that is, when they have high cholesterol, when they have high insulin glucose problems with the thyroid gland, that is, because there are still diagnoses that, according to them , do not allow them to lose weight, in fact , this is not so, but they cannot reduce and improve these indicators on their own. i

i believe that the beauty of a woman comes one hundred percent from internal energy. it is so important for us to preserve this internal energy, to revive it, to preserve it. and everyone needs their own things for energy. that is, everyone has his own calling and everyone is happy from different things. but the bottom line is that i think that the beauty of a woman is precisely in this, what impression she leaves on most women of my age. let's uh, so i'm 50 today and they really give up on themselves. and in my opinion. eh, such programs and that, what do i do. i it is very important for women in the first place of this age. i want to show them to give them an example. well teach them to convince to give them confidence. i don’t know, a second life, a second youth, because a woman, when

she loses weight, she gets younger, she simply becomes incredibly self-confident. that is, it is a fairy tale. health i came to this at a certain age, yes, right after graduation. i started body shaping because i opened my own fitness center for many years and led the training instructors. i have 21 international fitness certifications. i was constantly learning, but the bottom line is that i had different projects. i led projects when i taught fitness classes, clever tv projects one i had a tv project, and to do everything, then i was a tv presenter, uh, dancing with the stars. and that is, this is from what i remember from projects, not to mention the fact that there were a lot of projects in which i performed, i had my own headings. e already

later, when i went very deeply into nutrition, of course, rubrics appeared in various nutrition programs, and then i became a permanent expert and health program and it's great to be healthy and i did a lot of projects on my own, and on the topic of health, because today for me this is number one to convey. it is very important that you do what makes you happy. and, of course, some result. i defended my dissertation. i did research on physique correction for 5 years before writing my thesis and all my knowledge that i know from the azov that i received in our chic minsk medical institute is a very colossal experience. in sports, all my colossal experience, when i was the director of the fitness center. i compiled all this into that author's program that today has helped thousands of people, that is, i really

help people lose weight, i really teach them how to eat right for 90% of my clients. they never return the weight again, and all the problems from abundance from when it is excessive. uh, it’s always too fraught, you understand, therefore, and when the hospitable glade, as she gave birth, and there were all the possibilities. and, of course, they they ate, it’s not like that, and they got their results, but if, of course, they also have an inclination to this, and if we talk about our belarusians, belarusians, the people are very hardworking and really e, let’s not have any abundance before. and uh, really everyone ate, let's say, monotonous food and junk food, which is as much as a modern belarusian eats today, uh, this food was not there, there were no chips, there were no sweets, sausages, behind them i had to stand in line for 3 hours, but there were no bananas, you know, there were no

there were no most products, people really ate cereals, people really ate bread, and the bottom line is that global food consisted of simple foods, there was no excess of sweetness. even though it's porridge and uh, potatoes. this is also, uh, a carbohydrate, but at the same time, the point is that well, people didn’t eat so many carbohydrates. now it's just that everything is available, and uh, now uh, the story is that everyone eats too much sugar. this is the first reason and too much fatty food was a time when belarusians ate fatty foods, you know, it’s always scrambled eggs on fat. yes, and bacon zashkvarochki and dip bread there. listen to what they did after that. yes, go mow so many cenotes. come on. there is so much hard physical labor. today, belarusians would not have such hard, but physical labor and in

connection with this. that's another story. i am not a supporter of diets, because, and in each of them a, i will find a lot of pluses and a lot of minuses, but i will give such an example, for example, many people liked to sit on the kremlin diet effectively. yes, it’s really effective, but everything sits me and doesn’t suits like a doctor, because for example on this diet, if people did. your analyzes before the start of the diet and after 2-3 months. perhaps this will come back to haunt someone in six months , someone in a year, someone in 10 years, but he will not connect. this is due to the fact that once i was on the kremlin diet, that is, the protein diet is effective, but in every diet that exists today, there are, and there are contraindications, and, er, the consequences of these diets. this time, that is, therefore, as a doctor. they don't suit me. well, the second. i so a supporter of only the right we have a balanced diet is very important. understand what is a diet diet. you

ruled out something categorically achieved a result, learned nothing. you ate as you were told. well, you didn't acquire any knowledge. you will be able to sit, there is no life on this, people cannot sit, one percent lives on this. he can do this by changing the whole philosophy in his life and in connection. they return to their normal diet, the weight returns, and these swings of stress for the body, which brings even more negativity. and for human health - this is not good, therefore e my e position is completely one so that you can lose weight as you like. the main thing is that it does not harm your health. this is one and the second, so that it was life for you to be able to, but to be happy live in pleasure, eat in pleasure. eh, live. uh, with this diet

all my life. the kitchen is my favorite place. i spend a lot of time in the kitchen at home. and at work. i'm in the kitchen too. so sometimes i go out to other rooms, but not for long. here so here. this is rodion, my youngest son. yes , today we will cook a very tasty thing with him. what will we cook? eh? what kind of bush will you be, we will prepare with you. yes, he tried. yes, he taught. we can start. we start from the custard dough, the son throws butter here. i think it will be interesting to cook with children as well. and so it is with the whole family. well, it's a cool thing. dirt in the kitchen. i promise straight up. here, well, it will be fun pouring milk. i ask you for three pinches of sugar here, this is france, they prepare it for new year's tables at weddings. that is it a turret of profiteroles, in general, which is decorated with all sorts of caramel threads, there are all kinds of fruits and flowers. well, it's cool, in fact, we put it on the stove. we need

to bring the butter with milk to a boil and brew the flour. and let's make dough. well, actually, we need a lump of our dough so that it cools down a little now, because we will beat the eggs there, if the eggs are hot in volume, then we will have brewed flour. himself yo, mischievous little jewish dictator. unfortunately, at home, it's probably worse too. the dictator we now only have a cat. here, well, i don’t know what kind of mother i am, i’m kind, yes kind, yes, here i cook deliciously. yes, very very,

right? what else? i am loving, probably the most important thing, i am the most loving mother in the world. i have the most wonderful children. i love them madly. they make me happy every day and right, well, what else is needed for women's happiness? woke up love is preparing a dish, if you put a drop of love there, then it will always be tastier and why she says, do not spoil the cook's mood. yes, he should always. yes, this is really important. this is very is felt in the preparation of the dish, because there is already such a story, you know, when they say they gave the same set of products, this is the same recipe type options obtained exhaust and five different dishes. it 's real, and if the focus, no mood it feels, so any peace. and you will succeed both at work and in the family , now we are throwing. that's it, we throw our blender. uh-huh, and let's put everything in. let's start

to slowly knock it all down. so now we will lay out our dough in a pastry sleeve. thank you internet technologies, when you can learn to do, in general, amazing things while sitting at home on maternity leave, that is, earlier for ours. mom. it was not available, that is, it only calls us, but now it is all a book, but there is a lot of medicine anyway. well, now we will plant our picture of the bush. well, i think that's what we're going to do. forward

i really like to teach children such a return, amazing. they are so directly serious , sincerely happy and ready to absorb how sponges share something with them. and most importantly, children are not hypocrites. and if they like it, they say they like it. well, when you love children, they always answer already. well, that's all. we send our little profiteroles to the oven, so we are waiting to lose weight. i teach at the studio's culinary school. well, it's still probably more of an option for those who just want to learn how to cook. i hope that soon, perhaps at school, we will open some kind of courses anyway, as more advanced training for our cooks for the guys, honestly, i'm working on a master class. yes, it's hard there. but at the same time, you look there, how people are doing something or directly, i prepared it myself.

yes, that's exactly what i did. and now we have arrived at the culinary school studio idea, where today with young children we will cook a lot of delicious food. well, look, there are girls, then 11-12 years old, who are there, well , let's say, mom has no time to cook, yes, the child, in principle, likes it, but mom will go to lower her to the stove. there is a knife in hand to give. and so, well, it seems like we came to the master class there. yes , she cooked, she's already kind of normal calmly. maybe turn on the stove and turn it on to take it, but cut something for yourself, mom, ours, as it were, studied there. she knows, that is, this is the place to be, because at one time, and in schools, they taught labor lessons there, when we also learned to cook, as if it were also a kind of master class. and just, probably, here are the ideas from there. from these labor lessons that i once dearly loved. so you brought it all here. and hmm, you must admit, it’s great when a child is on his birthday, and there he doesn’t go somewhere in

a pizzeria, yes, or somewhere else, and when he cooks his own food and treats and guests cook food for him, and they all eat it together. believe me. here the children ate something that they never ate at home in their lives, because they cooked it themselves, if the child wants a burger, he will not eat carrots. well, right now, he is a very burger, so as an option this is on topic, then what we have already talked about, yes, learn to cook with your children, because if you cook your burger when it will be your own homemade bun. and you know that he is there not a gram there is no chemistry, when you fry your cutlet, so what is harmful in that burer. well, let him eat if he wants, and this is plus karma for you and the child . cool. and you will spend time together with benefit and interest. it happens, of course, that you go somewhere and like some kind of dessert, keep it somewhere. unfortunately, let's repeat the recipes

of some other countries, and this is problematic. the products are completely different and you will not get what you expect at the end. you seem to have done everything according to the recipe correctly? there is one like this, right? recipe brought from sardinia oh, by one wonderful person and, in principle, there was nothing complicated in the dessert, except for one small one, but well, we didn’t have strawberry honey. here, and right there. the whole trick was that there was this strawberry honey. that's it. i learned that there is honey and that there is a personal tree from the earth. in general, a priori, that is, as it were, and that's why, that is, some other countries are problematic, because the product is not the same, but the start is not the right product, that is, in the end it is lucky what you have on the exhaust, it turns out not at all what you expect. this the same thing, as many people there say, here ciabata ciabata will not be with the belarusian mock-bad, and well, it will not be with the belarusian because hmm, if you take regions where it is warm, yes, and where is traditional italy spain yes among the sea. this client is very popular with them. they have flour with e, a very high

protein content, we have a strong one. uh, the highest protein content, if i'm not mistaken , is 10 and 6, here is the table of flour, it cannot be higher, namely , these holes that will be in this ciabata depend on this protein in the flour. yes, it looks like the same thing no. even pizza, yes, which we now have, we have a great alternative, belarusian . and we once made hmm such flatbreads, and they were called ecolites. they are, well, different. well, back then they called it pizza. that is, they also called it a blunderer, that is, it is a piece of dough on which there could be some sour cracklings cabbage potatoes, all this was beaten up, and sour cream, in my opinion, sour cream egg, if i'm not mistaken, yes and so they baked in the oven. well, it's like pizza. do you think some recipe that there writes on expanses of the internet. yes, of course, damn it, it's so complicated. in fact, when you cook, it's the first time. you understand that god is in

fact. well, how easy would it be. well it will not turn out the first time or it is crooked. get it. the first time the second time it will turn out better, but still we, as it were, nevertheless, we once started with something correctly, that is, we don’t need to experiment, not be afraid to try, and everything will be like that. well, our caramel is almost ready. i think that now we will cover even such a beautiful thing. here we will be on it collect ours. christmas tree this is our story. i am belarus my children are belarusians, my ancestors were belarusians, this is my family. i'm wondering what happened here. because now

some historical facts periodically emerge. and about what, as it were, in your childhood. i didn’t know that they didn’t say, yes, there at the prince’s about some battles about some historical moments. it's all interesting. well, people who don't know their history. or rather, a people who do not know their history. he will disappear sooner or later. i am interested in my children. this is interesting. this is great. and even if the whole thing is still interpreted from the kitchen, together there is such a not raised class that can be shown and shown to our guests who come here to our country. well, it's just that for years to come the good thing is that i see a trend that our people have begun to think about how to learn how to eat right. they want to learn how to eat right. they want they began to think that my analyzes should normalize the indicator of analyzes, they want to learn knowledge somewhere. they want to feed right family of children i have so many clients who come to me

saying i don't need to lose weight i want to learn how to properly feed myself and my family and my children. this trend, which we have now had for the last 5 years in belarus, has gone on and i am happy. and before, we used to gather here with the huge families of my grandmother in the house. it was unforgettable and many are gone, yes, many have left. and here is the feeling of that new year, you know, the fragile childhood memory that i keep and, probably, as a last resort, through my whole life, because they were real ones. i don't know emotions and it was. i don’t know, it’s very family -like, very home-like, and so, well, unfortunately, it will never be like this again. so i very gently keep this, that's all, straight. well, for me it was and is very important, that is.

everything you wanted to know about everyday life and to be an

illumined minister. you need to consciously make his decision and understand that you will need to follow certain rules. this is what happened in our family about parishioner participation in worship services. here are the sitz people in the movie rich in that we have such a temple near our message. and that we have such abbots in the temple, for 31 years already, by the faith of truth, serving god about healing the soul and body with the word of god, makes the country leave every family of people, which gives a state of joy of peace and constantly about the role of a clergyman in the life of a believer. this is not a ministry until the end of days. there are no such concepts.