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documentary. tell them who i am with these masquerades. i want to be who i am. that's what i am the legendary concert of the king of variety in the olympic blyad, infuriates a grandiose evening today. philip kirkorov on ntv tonight you are with me all evening. philip kirkorov's birthday is blowing on the ntv channel so, as soon as the gelatin has dissolved. look how beautiful. here cooked molds, these elegant mortinki, in fact, such a classic. eh, there aren't any. actually, i'll try to make it so that it 's quite beautiful pouring. you know, this one is very convenient, let's say. so a vessel with a spout. with

this pour into molds, then everything turns out very neatly. here, pay attention, you see. molds what color is this creamy color? this, of course, is absolute delight. so, four molds, in general, 8 such molds are obtained from this amount. such martini glasses can certainly be made in such cups cups molds, which can then be freed from this beauty and served without glass. well, here it is in glass. it's very simply beautifully elegant. i open for you. thank you very much, because

you are absolutely right. we need to cool it all down now. cool in the refrigerator for 30 minutes. you and i made cornbread a few times for me cornbread in general. i immediately remember him several times i was in mexico and it was there that i tried cornbread, in general, somehow you know, i don’t know, right away some kind of sun feeling, in general, this is such a joy, and in fact, how else can we experience such joy. we can try again. this is in my kitchen. for example, i take butter for its deliciousness, generally very tasty butter with a real creamy taste. and it should be soft, when we soften the ideal oil, we immediately see that it is ideal. what is its quality fat content of 82.5%

is made from the cream of the freshest own farms of the manufacturer. and we need 150 g of this oil with you, by the way, it’s very convenient on the packaging you can immediately measure 150 g. you see, oil need to melt further we in the bowl than i like, generally mexican food. well, first of all, she's hot. i love spicy food. well, this one, you know, right, saturated with aromas and flavors. secondly, it is very simple, in my opinion, it is easy to prepare and affordable, you know, well, people who do not spend an incredible amount of hours in the kitchen, that is, they do not need any skills of super pastry chefs, which, of course, can be said there about some classic recipes of french cuisine or even italian in general. well you understand how to make bechamel sauce, or maybe beat mayonnaise and the first time you get two eggs 250 ml of kefir. yes, in mexico they know what

kefir is, can you imagine, yes, yes, a pinch of salt. grated cheese can take cheddar, by the way, mexico is very fond of cheddar, you can take parmesan in general , any hard grated cheese 50 g. then a teaspoon of soda and the same amount of baking powder. this is just more interesting. it seems to me that such a bonus of these recipes is yeast-free bread. that is, if you are trying to avoid yeast, then here you are, and here's an idea for you. to cook bread without yeast 2 tablespoons i get three

such deep teaspoons of honey, about 50 g. we need it so interesting, but this is not sweet bread. no, no, but honey do not give the sweetness of honey. this is the combination of sweet and salty, a brings here a little bit of this floral aroma and just a little bit in combination with salt and cheese. uh, how does this bread. i would say not sweet, but such from which it is difficult from the next piece , you need to grab yourself by the hands like this all the time refuse connected. we put all liquid ingredients together first. it turns out, in general, the idea is very similar to the preparation of muffins. we have combined the liquid ingredients. we have added here. look, i have such beautiful peppers that were marinated, and in oil, but just from the store. i just read the label carefully. well, this big piece. you can cut the kids look. and i really like that they are big pieces. this one is like this, that is, sometimes there is

no time to bake or fry peppers, excellent alternative. if you want, but i always want, i add greens greens. in this case, i have parsley. well, you can take any, in fact, rosemary will be good. e, that is, such greens are more pronounced, pronounced mediterranean and our usual dill. it would be great to work here too. if you want, well, parsley, it never fails like that. intervened and now 150 g of corn grits by ribbon or corn flour and 150 g of ordinary flour. we take some form, we smeared the form with cream oil and now quickly combine the dry ingredients, liquid. the main thing as if we

were making muffins with you is not to overdo it when mixing. this is how to connect everything and immediately form. agree to us. it's with you that you like recipes that require a minimum amount of effort. yes, two times and you're done. so the oven is preheated to 180 °, 40 minutes. this bread is being baked, while the bread is being baked, you and i will prepare a salad with chicken to cook. a dish that, in my opinion, is ideal in terms of taste and composition. useful nutrients, these are petelinka chicken medallions, that is, look at such a chicken breast cut into such perfect even pieces, washed, dried, prepared for us to cook it with you. and at the same time, i want to

tell you, this is an ideal product, because the richest source of protein is an absolutely dietary product. look, there is no skin, no fat, but also this, but a natural and pure product, because there is no gmo here, no, growth hormone. that is, this is exactly what we should always be with you. take into account when we talk about healthy eating proper nutrition. that is, this is the food that will not harm the body, not ours with you, nor our relatives and friends. therefore, i think that this is ideal for cooking. here, for example, is a little bit of such a salad , zira of ground a little sweet paprika. it is also smoked with a little bit of ground coriander. that is, i want to tell you that the most important thing here is to have these already. here are already prepared medallions. and then we fantasize , then we use the spices that are under hand. i love spices. i have a lot of different in

this case, uh, zira coriander. i mean, uh, you know, like cilantro seeds, it smells really good a little, cumin and kain pepper and a little bit of paprika. here i have a little bit of wine, it turns out like this, you know, some gentle, but at the same time, a marinade that gives us the opportunity to make. this dish is dietary, but at the same time intense and interesting. i mean, it's not like that. here, i always tell you that it's just there, uh, steamed chicken breast. it's fine. it's really helpful. it's really an excellent source of protein, but in my opinion. it's pretty. that is, it can be eaten once, but not three times in a row, so i like to invent. there are always some such combinations of olive oil, which helps all these spices to make friends with our medallions. my grill pan is heating up.

it must be very, very hot. i just don’t lubricate it with oil, but it’s enough for me that the oil that absorbs chicken meat is enough, i ’ll add a little. it's such a spicy mixture, it's very sharp straight. i just need to dilute a quarter of a teaspoon with oil too - this is harisa . ah, middle eastern cuisine. we have such sharpness here. e vigorous. i would say, but i add it quite a bit, so everything will be very harmonious. and of course, it is combined with these spices, it is just fine. while we are warming up my frying pan, the chicken is soaked in all these goodies with wonderful spices. i would even say so, and you and i will prepare salads in general, in salad we, uh, because

that this, as it were, not just a grilled chicken, but it will be served with a salad and a salad, of course , the main thing is that the salad should have fresh bright leaves, in general, leaf lettuce. for me, a daily need is a need, so i always try new flavors from belaya dacha, and today i have white dacha spinach and belaya dacha arugula are ideally combined in general perfectly by themselves. you can just season with a little lemon oil or vinegar there, as you like it already great but when we add pickled onions, onions, i will pickle, just right. look at these slices. you see, i cut it. this is a shallot seasoning this onion. look what wonderful leaves they are washed and dried. look at this, a wonderful sleeve, we add spinach to it. source of iron, source of fiber. and in general,

just in my opinion, a source of health and joy, because when we eat such healthy food, we feel better than if we eat unhealthy food. now i'm seasoning the onions with raspberry vinegar. now a huge hmm number of such interesting, and the flavors of vinegar are apple cider vinegar and raspberry vinegar. well, you can just take white vinegar. guilt. this will be great too. if you don't want vinegar, take lemon juice and everything will work too. let's add it here. there are also such halves of tomatoes, by the way, i already have a frying pan. okay, warmed up. here, hear how he talks, so you can send. our medallions on the grill pan as i said, we do not grease it with oil. enough of the oil that we added to the marinade for our chicken. definitely, zharim

until fully cooked, we continue to add tomatoes to the salad, you can add more greens. can you make a yogurt-based dressing like this? here, right here forward from the song what is what is called, because such a wonderful composition of spinach with arugula, and besides the fact that it is simply useful in itself, it is also very friendly and accepts absolutely any others. these are such friendly flavors. now, of course , we need oil. from that vinegar a little, in which our onions were marinated, literally a little, of course, salt. look how beautiful it is, of course, pepper. and what else are these

herbs good for, they go very well with mint, cilantro, basil, green onions, but when you know when there are such herbs in a salad, for example, some baby mix needs to be seasoned and served immediately, otherwise it becomes. well, so a little sad, in this case, you catch spinach with your hand. them. i even like it a little. stand like this, soak up the oil , feel the aroma of herbs, and after 20 minutes this the salad will taste even better than when we just dressed it up, just at the time we need to have our bread and chicken ready. well, look how luxurious golden tender ones are. and what flavor? yes, from the grill just in general is

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who can disagree with this. our bread will be ready in just 5 minutes. it remains for us to make the sauce for our panna cotta 200 ml of fatty bring the cream to a boil. 200 g of sugar in a dry frying pan without water, prepare caramel cream , add a little vanilla and vanilla extract. here, by the way, it is not necessary that vanilla in grains or a pod be wonderful when vanilla is just an extract like this. we need to warm it up with cream. everything is very simple here from the point of view of technology, because 200 g of sugar 200 ml of cream and 150 g of soft butter, this is the moment when you start to see sugar, but melt,

but at the same time it is impossible in any case to go there intrude, that is, the maximum that we can do with you . it's this way to help sugar, uh, absorb. or rather, help caramel to absorb sugar, and melt and turn into what we call. light golden beautiful substance, i don't know nectar, who doesn't love, caramel in my opinion, there are no such people in the world. well , look how it turns out. our task is to preserve this color and prevent the caramel from becoming darker so that it does not burn. yes, look, well, so that at the same time all the sugar dissolves, so that it is absolutely we have such a look, you see without lumps. now. here we are entering. cream and quickly stir and brew. take

it off the fire for a while. to make caramel sauce. watch how caramel brews cream quickly and it turns out just a thick beautiful luxurious cream. here is this moment. you just know you need it. maybe it didn’t work right away, i didn’t get it right either. and the lumps were caramel burned and the cream curdled. you just need to try a few times to give yourself, uh, the chances of a mistake. give yourself a few chances to bring this recipe up to the point where it is familiar to you, so that you are not afraid of it, once we have a smooth structure for the sauce just for the sauce. we will also need 150 g butter, softened butter in one piece 150 g . add it here in the same way and continue to help. like this with a spatula. for everything to come together.

well, you see, actually, it's true. it's just. but again, uh, it might look like. you know what no, i won't succeed. i just need not afraid. after all, the kitchen is just the place where we have all the rights to all the mistakes in the world. smells, now smells fantastic. now we return a slow fire to the fire so that everything is brewed with us. look how beautiful, and i add a pinch of salt, because i love salted caramel , especially in combination with vanilla pana cotta. this is generally a fairy tale by adding oil, we should thicken it a little. here we are now. as a matter of fact, we are dealing with you. all sauce is ready. we take out on the cat. look what

beauty, by the way, bread. we also have ready wow flavors and smell of caramel. look, it's fantastic so look, just as we were taking out the panna cotta and bread, the sauce had cooled down a little, but certainly the sauce ca n't. to be, uh, hot like this boiling water, so you and i pour it a little like this into a bowl so that it becomes a little bit cooler. so the rest, as i already told you, can be stored in the refrigerator. but look at this one, well, firstly, you can make these. luxurious art, for example, like this. so it's possible here? can i just cover it all over to get that

caramelized crust on top. how do you like it? salad with beautiful medallions, also bread we take it out of the pan in this way and here is our wonderful dinner on the table. bon appetit.

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