such a brighter citrus accent, well, in my opinion, you can leave it just like that, sparkling juice, wine, you understand elementarily, and gelatin, if you, of course, well, adhere to the principles of vegetarian nutrition, then we replace gelatin with just agar-agar and that's it but quite a lot of pulp remains. you just know more. eh, when there is no pulp, it turns out so more elegant. in my opinion history. and when the pulp remains, then it is so a little more homely , so both have the right to existence in my opinion. the main thing is to prevent the bones from getting into the bones. it's already kind of messy. i don't add sugar at all because , first of all, uh, the sweetness that oranges have is enough for me. here, and when we wiped it with you, you see, it turned out to be much less than 400 ml of juice here, so, uh, that means we will either need to squeeze more juice. or reduce the amount of

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15. warming up our juice now, i don't add sugar because i like the sweetness that we have in oranges. well, then i love it when such a sourness is a dessert for me, as soon as it is too sweet. he sugar can kill all flavors. you know , it's just sweetness, but if you want, of course, depending on how sweet your orange is. how much do you like sweets? you can add a little sugar. that's it at the moment when you heat the juice on the fire, we heat the juice , but we do not bring it to a boil. we need, so that it becomes so warm that it can dissolve the gelatin and this happens in just a couple of minutes. i add 15 g of

gelatin here. i mix it so that the gelatin dissolves, you know now, by the way, there is such gelatin from manufacturers when it does not need to be soaked, you do not need to prepare it immediately in a hot liquid . some kind of jelly or for jelly. so as soon as the gelatin has dissolved. i add sparkling wine to this. well, i add dry sparkling wine is sparkling, wine is also such sweet semi-sweet. how do you like it. i like it dry. 300 ml of dry wine,

mix everything. and of course, you can do it, for example, on some carbonated drink that you like, it is not necessary. that is, if you do not want to drink alcohol, or you are preparing for children, you can take non-alcoholic, for example, champagne or take a carbonated drink, in which there are no such hints of wine. i do for adults so uh i like this one with sparkling wine. all everything, mixed up, it turned out that we have such a homogeneous beautiful such. yes, foam, well, the foam will go away now. so here we have combined, you see, gelatin juice, sparkling wine, we let this beauty cool a little. in the meantime, here's an idea i have for decorating. i will take. here i

still have a red orange, i rub the zest. on a very, very fine grater, so that there is only a fragrant top layer, if, uh, there is no fine grater, then you can, of course, remove the zest with a sharp knife orange. and now we combine this zest with sugar, we don’t need a piece of orange, i rub

it in this way. like this, to moisten the molds that will be poured. here is this beauty. better stuck. here it turns out so elegant. you see, little one. that is, it is fragrant thanks to the zest, yes, and beautiful. so, thanks to sugar, it sparkles, it turns out like this. in fact, it’s so simple. yes, and right away at all. look at the broadcast, and then you can make such a cool one at home. little thing well, of course, see also

an option, for example, you can take an orange. slices oranges are separated from the membranes in this way. and they will also help us to make this dessert so simple, but even more elegant and spectacular. well, look, for example, we pour. this is how our future jelly is according to the molds. here it turns out perfectly. four servings from this amount and beyond. for example, such pieces that will be a surprise there. in the jelly we send, you can send more than one piece there. yes

, for one mold, you can let the jelly grab a little and so that these pieces remain on surfaces. that is, here you can already just do, for example, such pieces, not oranges, just lemons, so that it is more sour. well , here is such an idea, i have more for dessert today. here in such a baking sheet on a tray on a plate, so that it would be more convenient to send it all to the refrigerator. and about 40 minutes to harden. we will need you. well, our dessert is almost ready, so we will bake vegetables.

very simple recipe, but this recipe is such a great base. in my opinion, in order to prepare a cool side dish to make the salad more interesting. although of course, for me a salad. it's just lettuce leaves - it's already interesting and wonderful. i eat every day. lettuce leaves. well , i suggest you take only. well, this is not necessary, of course, but today i take only bright orange vegetables in my case, this is a piece of pumpkin. ah. it's a sweet potato. i also call it sweet potato and carrot, that is, everything is orange and so elegant, but i just have such a story. soup was cooking yesterday from pumpkin and sweet potatoes, but there is always a carrot at home, therefore, like this, uh, i built it today, i thought that it would be interesting for you and me to diversify our green salads with baked vegetables. in general, you know baked vegetables by themselves. uh, also a great story

for those who, well, there they limit themselves, for example, uh in pasta. yes, in some there, he tries to eat more fiber, but he is already tired of all these steamed vegetables. and then i propose to use this wonderful idea. and to bake vegetables, moreover, we can add celery root here. we can add here. and for example, sweet peppers can be added here, uh , some uh, zucchini? well, that is, in general , eggplant is, it can be absolutely such a universal story, but, because absolutely any baked vegetable is combined with green leaves. here, please, i have a pumpkin here. with carrots, i add sweet potatoes to them. so that 's about the amount of this is enough for me

further than seasoning. i'm seasoning. i have. here there always remains some kind of grass from fresh ones, then i just leave them and they turn out from fresh grass. such dry homemade herbs. yan, you don’t have to buy a set of some herbs there that someone has already dried for you. but it’s all home -made without a hitch, the most delicious. i think it's useful and a little pepper here. i've got it here, and coriander chili is fine too. just a little bit of freshly ground black pepper for flavor rather than spiciness. well, a little salt for sure. i use a kind of sea salt that is a little bit bitter, and in my opinion, the ingredient that is absolutely necessary is olive oil. extrovert. very ole-ol borscht. why exactly it, firstly, because it is very intense in taste, and you can’t imagine how all these herbs will sparkle with baked flavors, carrot pumpkin, and it’s also healthy.

it's also perfect for any salad dressing. and no oil at all. i can't even imagine in my life in the kitchen. we send everything into the oven. the temperature of 180 ° for 25-30 minutes was forgotten. in the meantime, we will cook lamb with you. these are my lamb ribs, they are also called lamb cutlets. but in general, this is meat on the bone with a small amount of fat. it is very tender, very juicy here, and a minimum number of manipulations is needed in order for this meat to play even brighter. and for these manipulations, i choose only proven ingredients with just such an ingredient. i consider mustard seeds. maheev, because this mustard helps me out, when i want to make a dressing, when i want to whip up homemade mayonnaise, when i just want to

make a homemade sandwich or make such a marinade for meat, it is moderately spicy, but at the same time tender and these grains. they explode so well. in general, it is ideal for meat, however, like fish, it is also a little spicy for vegetables. pepper here a little bit of black pepper, just a little bit of salt. olive oil and more dry herbs, such as oregano, of course, you can add thyme and rosemary, but we have rosemary thyme in vegetables, so as not to repeat ourselves, but with flavors, so that we have such a diverse palette. today i add other herbs to meat, you can add, if, for example, you like zira, you can add ground coriander cumin, that is, here. uh,

here's the mustard, it will combine absolutely any spices. and, of course, it's easy with butter and lemon juice. lamb meat, what don't chickens like spices? it seems to me, well, why would a chicken breast be exactly the same with such a seasoning, baked on a grill, it would also be uh, perfect just uh, i think it sounds new. eh, the most important thing is that we should have a grill pan, well, or any other pan in which you will fry this meat, because i will cook it on fire, and not bake it in the oven. although it is possible in the oven, of course, but bake, so that everything in my case, the pan should be very well heated, and we are with you like this. meat and the seasoned side so you see it from all sides so that you look at it and bathe in this

marinade, send it to a hot pan so that each piece gets the will of the dressing. well, now until the lamb is ready, the meat that allows. uh, a little so uh, a little uh to be inside if you like roasting, and this yes, not quite ready ready. and the state, then lamb allows, unlike pork. veal also allows, and chicken and pork, of course, must be cooked all

100%. therefore, here, and exactly according to your preferences, fry for several minutes on each side. well, then this is a very young lamb. correctly? yes of course, well, first of all, uh, indeed, this and the meat is such a tender young lamb, the smell. what yes, crazy very very spring such a dish of ideas for the grill is a great idea for the grill. you can leave this marinade there for half an hour at room temperature or in the refrigerator for four hours. she will take even more of all the flavors that we added to the marinade. well, or like this, just like you and i always, to quickly do it, bye. she just needs a few more minutes. from this side, look at what such a beautiful mesh i get crust, yes super gemma hay 100% natural, please generally debt. how to detain a drunk

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vegetables. look how beautiful we got, what they are like in my opinion. without green leaves, this is still not the same, so i take such wonderful leaves, belaya dacha english channel mix with a strong taste. look how comfortable it is when the packaging is transparent, you can see that each leaf is fresh, by the way, these leaves are washed three times under running water and are crispy, really with such a tart taste. here ikeale. uh, iceberg here, great radii here. that is, such bitter, but at the same time, delicate tastes are ideally combined with baked vegetables, and simply with olive oil and lemon, by the way, i fill all this beauty

with olive oil. lemon juice so add a little salt here. a little bit of pepper on our vegetables. which we baked. they are also in oil in herbs. look how beautiful and now here i have some pumpkin seeds and sunflower seeds slightly dried in a pan so that they are brighter in taste. i add. and, of course, i want a little greenery. in my opinion, mint would be ideal, and cilantro basil tarragon, here i have

tarragon, look, just like that, whole the leaves are beautiful. hmm yes, listen. but it 's not just that. healthy food is beautiful food, delicious food, delicious food and very easy to prepare. so the salad is on the table. meat look what beauty i'm shooting. this is how i propose to serve on the board, in fact, it’s also good on the board, because the board has such a good temperature, a cold plate will be too big a shock for the meat, so either you warm up the plate, yes, or, but look for some such a surface that will not create shock conditions for ours with you. i believe, absolutely a masterpiece of culinary wow, i also want to add some greens. and since we added tarragon to our salad, i suggest

adding a little cilantro, and here i have this herb that, in principle, is similar to basil in taste, but we call it regan. yes, that is, such a caucasian basil. here he will be very good. chop it all up. you can tear it with your hands like this with a knife, but not too finely. mixed and like this on hot meat beauty. we take out the jelly in general, it seems to me, you look what a beauty, well here, really such simple recipes and when they are so elementary preparations, but at

the same time spectacular serving in general, of course, when such a spectacular dessert we get weightless in calories and so tasty. you and i are really 5 plus today. bon appetit.

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