until the butter melts. you and i will take sugar, 150 g of sugar and two eggs. charlotte is such an elementary one, you know how in england, for example, the so-called victoria sponge is prepared, that is, it is such a victorian biscuit and and here it is charlotte. that is, these are eggs, sugar, a small amount of flour, beat everything properly and to get a fluffy airy biscuit. dr. adker has been baking with us for 130 years, boring things not at the one who cooks delicious delicious food well, where delicious food is. is our earth really flat, really not, eh

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with gouda cheese and a soft bun and now there is angus chef only in burger king this is the most correct technology. yes, straight cream, it turns out right away the most important thing, as it should after all, for charlotte, when we say shelling , we need eggs beaten with sugar to at least double in volume and so that the mass is

airy and light. look how beautiful it turns out. you see, here we beat eggs with sugar. now we definitely need to weigh the flour. well, in general, what kind of baking without flour is the rarest case, and therefore, ah, once again i will repeat such a truth, which it seems to me, does not require confirmation, homemade recipes depend entirely on the ingredients that we we use, so i take 215 g of makfa flour, this is flour that meets all the most stringent state standards. and most importantly, this flour of the most delicate fine grinding is ideal for any baking of absolutely any eclairs, cakes for napoleon pancakes pancakes. well, or in our case, charlotte weighed flour. flour, the butter has melted,

remove it from the fire. well, now if you want, of course, you can add cinnamon here. if you like apples with cinnamon, you can add a little bit of vanilla. maybe let's have a little nutmeg, there is such a story, how would e taste. especially when it comes to these spices. it 's absolutely, a little bit of salt is acceptable. it must be literally half a teaspoon. well, in order for the charlotte to turn out lush and airy without baking powder, nowhere. and since i want the perfect result, then i use the perfect baking powder doctor, otker, in general, i want to tell you, this manufacturer has a wide range just for people like you and me for those people who love homemade cakes. if vanilla sugar, by the way, will fit this charlotte. uh, dry yeast, fast acting, which also, if you bake bread at home, never fails, gelatin and so

on. well, or here is the baking powder, which makes cheese cakes more magnificent and such a charlotte half a bag of baking powder, that is, such a teaspoon is good and, of course, ricotta, in general, definitely instead of ricotta. you can take cottage cheese first mixed baking powder salt flour added church instead of ricotta you can take cottage cheese. but then i recommend cottage cheese, first rub it through a sieve be smooth here. uh, just such a recipe, when you and i do not need to have cottage cheese grains, however. if you love, you can try experimenting, and here is just such a recipe, when cottage cheese e gives this moisture to our dough and a little bit of sourness, and therefore it is hardly barely guessed, and charlotte itself, it turns out, is just more juicy and airy. melted butter cool how everyone mixed yes, charlotte with this, it

seems to me both famous and popular. e, at our e housewives, because it is always very simple the number of variations is endless. but at the same time, it seems to me that they never disappoint, they never fail , and that's all, they love it very much. and those who cook and those who eat? i still add a little vanilla , uh, i love cinnamon, but uh, anyway, to be honest, i prefer vanilla even with apples, but nothing bothers you. you can add zest, for example, orange, you can add lemon zest. that is, here, well, we do it right, as we want. and now, of course, i have apples. well , it’s just that now is the season for more berries, but how would they there are no such. seasonal only if you take frozen ones, by the way, with frozen cherries it can be interesting, but i have such green apples

that i think. of course, they are not the same as they are, for example, in august or september, but nevertheless, from all fruits. it seems to me that the most interesting thing is that today you can pick up an apple for a fruit dessert. as much as i want, i think that there should still be more apples than dough, so here i have four apples peeled. now we'll see. uh, do we use all four, but i think it would be really cool if we can make as many apples as possible, uh, with this test . so here are my apples. look, i have an interesting idea. i haven’t done this yet, but now you and i will try most of the apples, send them to the dough, save about 2/3, 1/3. we mix these apples here.

apples should be hard so that they don’t break better, you know, in general, such a green apple or simirenko or that’s smith’s faces, they are called, yes, that is, they behave well in baking, because they do not turn into mashed potatoes, so it seems to me that it is better to use dense ones, and apples, for example, white, pouring, are generally not suitable, in principle, for any kind of baking, because it falls apart immediately. i have already prepared the form, i will not put it out with baking paper. uh, this form, uh, lubricate with oil, because it has been proven by me, it never fails, i never spread the dough. with apples, we distribute the shape evenly here, maybe, by the way, like this

detachable. or maybe such a form that can be put directly on the ceramic table will also be beautiful. and now i take and spread apples. this is how it is. and we will get such not a shifter, but an apple pie with an apple crust. i also don’t want to fit the maximum number of apples here. naturally. well, look how well you and i calculated everything right exactly. so many apples. how much did you and i leave, how much did it fit for ours for our apple crust? sprinkle with a little sugar.

it seems to me that i didn’t tell you that i have 250 grams of ricotta here, so that it is clear that for 150 grams of sugar 225 grams of flour 115 grams of butter 250 grams of ricotta, two eggs and four apples. here we go, the temperature is 180 ° and all this beauty is baked for about an hour. well, it all depends on the power of your oven. and we will cook rice, we will cook with you today. not just rice, you and i will cook vegetarian pilaf. in general, you know this one, and vegetable pilaf is brilliant. in my mind an idea, i don't know who came up with it, but this one human. although you probably know this for many many centuries, culinary cultures, but because everything

here is useful, firstly, rice. i'm using this wonderful one. for national pilaf, this is medium-grain rice, uh, which, when cooked, retains, firstly, friability keeps its shape, by the way, they adore it, and in central asia they already know a lot about pilaf. so bow. you and i are a large onion. there must be a lot of onions. this is how they chopped it up, as usual, cut it lengthwise and across, and then into such small cubes, so that we can chop up the letters, in general, you can take the onion from me. it’s even here, but red, but i took white, but because these pieces of white onion are very good, then they merge with rice and only the aromas and taste of the onion itself remain unnoticed. as a matter of fact, and garlic, i take two cloves of large garlic. also finely finely chopped like an onion . and in a pan, a heavy pan is better.

we add borghis classic olive oil to the pan, ideal for frying for preparing mayonnaise sauces, for example, deep-frying, and here this oil behaves amazingly, because it becomes it gives such a sweetish aroma when it meets with onions and garlic that really will be an appetite. so, heat up three tablespoons of this oil. okay, hot oil, add onion and garlic. onions with garlic how do they immediately begin to murmur joyfully to communicate? now we fry a little pepper here i have multi-colored peppers pink and black and white and

green a little chili pepper. well, as if sharpness. you understand, we regulate to our taste, so i can't tell you if it's a quarter teaspoon or half a teaspoon, but someone might want a whole teaspoon of salt. while we are frying everything here, look, please, here i have peppers that i have already baked in the oven, peeled them off, that is, these are elementary baked, and grilled peppers, then i send them, as a rule. those who have already shown many times, therefore, did not repeat the same thing even though repetition is the mother of teaching we know this, but nevertheless. eh, in this case, i save yours too time too and then such things can be done the day before. uh, a plastic bag or in a pot with a lid on while they're still hot and

quick. the peel is quickly removed from them. here i have four peppers, two orange ones, such dark yellow ones, two red ones. well, you can take the green. which one do you like better, i cut it into such pieces. and, of course, celery. well, why, of course, because celery, uh, that's just a combination of onion, garlic, celery, you can also add carrots, for example, by the way, no one bothers you here either add carrots. if, for example, you don’t like peppers, we replace peppers with carrots, and all italians call this combination sofrito, that is, such a roast. and by the way, many argue that it is this kind of zazharochka that is the basis of e-healthy mediterranean cuisine. well, i don’t know, i’m not a nutritionist or a scientist in this sense. but it's really delicious. one stick of celery is not enough and meanwhile, we already have onions and garlic waiting. some more interesting friends in the stewpan for

us to add, so we send celery in there and pepper and everything. let's let everything fry in this way, wait a couple more minutes. beautiful, of course, beautifully elegant. and you look, what a luxurious rice, about which i told you. here he is medium. look, which grain to grain. you understand? what is the charm of this rice, that after cooking it will be just a grain, a grain is what we need with you for pilaf. the celery also becomes brighter so more, rich green in taste and softer, like onions. actually with garlic. i am i add chopped tomatoes. these are ready-made chopped tomatoes without any additives in their own juice. actually this time of year. in my opinion, it’s an ideal option, because there are no ripe

tomatoes in the beds yet, and these are rich and tasty , and especially for such dishes, it’s ideal . a little more salt. well, it defines itself. how much salt and how much pepper do you need? immediately , the tomatoes begin to smell differently as soon as you salt them. they immediately become so rich and almost sweet in smell. here's how you can identify sweet smell. here i directly feel the sweetness of the smell and add our rice. we mix everything. let the rice soak in. wonderful aroma oil onion garlic pepper, tomato and now, as soon as the rice, look well connected, add here. i have such a vermouth,

you see light 100 ml of vermouth, you can add any such, you know, fragrant, maybe even sweet wine. well, although you can dry it, but add it, because wine, of course. we bring to a boil, as always, the alcohol evaporates, only uh, the delicate aroma of grapes remains. jemmakheev makes my dishes tastier. see you. don't miss out on central television. again have to threaten the swedes. why are the scandinavian countries eager to join nato and how can this change the whole map of the confrontation between russia and the west, if moscow is close to washington and beijing on the ground, then what

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well, then, as soon as the alcohol has boiled away, i add it. i pour everything, this is hot vegetable broth. can i have chicken? well, if you want to save it, so that it is a vegetarian pilaf, then it’s probably better to either take water or cover the vegetable broth. all this beauty covered, as soon as she sang, you see, we bring it to a boil first. boiled, cover with a lid , reduce the temperature and until cooked for 25-30 minutes. we have to cook the fish. here, you can take cod from me halibut, in general, any fish that suits your taste is another matter, which is always tastier with these recipes, when the fish is dense, and therefore, maybe you can try, for example, with salmon, but still here are white fish such halibut

cod. they seem to me to be better suited to such recipes, and you and i just distribute, generously. it is important. this is the dressing from miss fear of all the other wonderful sauces that you and i first brought to a boil, brewed and cooled. it must be absolutely cold. and then we take a piece of foil, cover the fish with foil, the temperature in the oven is 200 degrees and literally, well, for 20 minutes maximum, because the fish should be very tender, not overcooked , we cook everything, the result of all three recipes is about to be on the table. here, look, what a wonderful crumbly wonderful rice we have, of course

i want to add some greenery here. we will definitely do this with you. we will definitely do this with you parsley. just a little bit of parsley, in general, any greens that suit your taste . we don't just need it for fragrance. but also for a little joy, when everything is so saturated red tomatoes pepper a little parsley and here it is the beauty of the fish, we are also ready to take it out. if you want, you can remove the foil at the last there, uh, five minutes and you get a brighter crust in this case. here see how she baked well with us. see? yeah, what does it smell like? this is the sweetish aroma of mies and now, just here you can add a little cilantro, by the way, along with green parsley, onions will also be well sprinkled with this greenery fish. so sprinkled,

and now the rice is ready, the fish is ready. well, the cake, too , remains to be removed from the oven. look what wonderful tanned apples we have here. oh how it smells like fantastic apples. well, i'll just show you that, of course, especially if there are your first experiences in baking, either with a match or toothpick, the highest is the most airy place, you see, not crumbs. we are not left here. well, uh, if you like cinnamon, you can sprinkle it with cinnamon, and i offer you such a classic.

now we are moving it carefully. and i suggest dusting it with powdered sugar. it seems to me that this is absolutely always a win-win option, and while the pie is warm apples. the powder will be absorbed a little , and such beauty will turn out. well, look, here we have a pie, here we have rice. and you can say, here is our lunch. enjoy your meal.

hello to this news in the studio of elmir ikhndeev and now about the main thing for this minute. fighters of the pyatnashka battalion captured several more ukrainian soldiers who were shelling residential areas of donetsk delivered to a safe place russian military evacuated civilians fleeing from the constant bombardment of the ukrainian army from the raisins of the kharkov region. and for our inhabitants of bel