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and now the temperature is 180 degrees for 25 minutes. well , maybe half an hour. it all depends on your oven. in the meantime, we will cook pasta with you. look what an interesting idea i have today, it's roasted garlic. actually. i baked this garlic to uh use it instead of butter on a sandwich. this is delicious. try it for real. it's very simple you take it, or put the whole garlic at a temperature of 150 ° in the oven for an hour, or you can wrap the foil, and then make the temperature stronger and you get it. you look it turns out. here is such a wonderful, look, oily, and what a fragrant story is just a

song and now we will turn this garlic into a fantastic sauce for pasta, by the way, pasta, and what kind of pasta do you have in itself? fantastic is adventure weight samolodi grenade, that is, it is fettuccine grandi pasta, made from durum flour, and on bronze matrices of truly italian technology so that it turns out like this this pasta has a rough surface so that it absorbs the maximum amount of the wonderful sauce that we will make now. i send boiled water a lot of fettuccine has granules. wheat varieties. this is the pasta that no one ever

gets fat from, send this garlic. right here. i have two butter and olive oil in a frying pan. now, once we've added the garlic here, be careful. let's help him here. generally turn into such a beautiful tanned paste. and i add here. here i had frozen green beans, actually now, of course, the season. and if you have the opportunity, here is such a green bean straight from the garden. i can only envy you, unfortunately, not everyone here in megacities has beds, therefore, but i believe that these vegetables frozen here, they help out at any time of the year. i also add peas here, green is also defrosted. and we also add just such

strips of zucchini or zucchini. how do you like more like. thin-thin, so that such ribbons turn out to be such a green garlic sauce. the zucchini is really good. if it remains a little crispy, because, well, you and i even made zucchini carpaccio, in general, in principle, but you can even eat it raw. this, of course, is not quite a cucumber, but here is such a minimal heat treatment, a little bit of salt is quite enough here. you don’t need to pepper, you can add a little quarantine hot pepper, but don’t add black pepper, because zucchini, like cabbage, they don't really like black pepper. i remind you that we cook pasta exactly one minute less than indicated on the package. and by the way, another plus of hard pasta.

now, if we suddenly missed this minute, nothing terrible would have happened, because such a pasta is much more difficult to digest than ordinary fettuccine, in general, whether hotels, fettuccine, italy, deer, in general. here is a long linguini pasta. oh, and spaghetti of course, but perfect. here for such sauces, and those with such stripes you see vegetables. look how beautiful and the beans are happy to connect with such a long fettuccine ribbon. but i also add it here. here i have cream cheese. and instead of cream cheese, you can add very thick heavy cream. well, or you can take not sour sour cream, sweet sour cream, but in fact, here's hmm about sour cream. i want to say that it is quite rare that there is no sourness in it at all. although there is such a small one. and that's it in this recipe. it looks like cheese to me because it has roasted garlic. i want it to be creamy with

such creaminess. here we stir in the cheese, and in fact, because the pasta, as you see, is still in the hot saucepan. yes, in a hot pan. she continues to cook. that is why we should not cook the pasta for 1-2 minutes. well, it depends, of course, on what kind of recipe, how much you will keep, and then the pasta here in the pan. i'll add a little more water. to make the sauce more juicy, i want to tell you that pasta is happy when a little bit of water is added to the sauce, in which they cooked. and now the pasta. almost ready. i need some greens. well, in general, of course, the cart. it is perfect in almost, well, in almost any, well, not in any, well, in many italian recipes, so we will not invent anything here. well, of course, you can

experiment with tarragon, it will be interesting to try mint and zucchini peas are not friends. very you can try adding thyme. that is, uh, really no one, of course, will tell you no, no, only basil, especially not on our kitchen with you. we love experiments ourselves and therefore we add, uh, often something interesting, well, in this case, and basil suits us just fine. so and more. after we opa send the paste. wow look what beauty is in the plate, well, which we will already put on the table. let's have some more basil. let's tear it with our hands so that it is more fragrant. and, of course , sprinkle it all with cheese. well, of course, cheese. in this case, we already take a little more solid oil, pour a little bit of olive oil a drop here such a thin thread of oil so for flavor. well

, cheese. this is some hard cheese. the rest of the cheese can be served on the table. so now we have the pasta ready, by the way, look a little more and you can take out our cakes, as soon as we have time to make a salad for the salad i will need. look at these beautiful lettuce leaves. this is already now, podmoskovny is fresh. salad time. our seasonal joy has already appeared on the beds, i love it when it’s all the same, and such vegetables, which right now they are went, and they are fragrant radishes, including young cucumbers. this is just something that is very, very useful, because you know not in vain.

everyone says where he was born came in handy, but this is about vegetables and fruits. this is, of course, the first thing. eh, i cut the radishes into thin ones. in circles, do you know the combination for me of radish, cucumber, green onion or egg? yes, lettuce, we still call it summer lettuce, in fact, moscow region. it seems to me, at all cottages. uh, in general , with us and in somewhere where i come from there from novocherkassk rostov-on-don, such salads are prepared. i'm sure somewhere in the urals and siberia, because indeed this is a combination of fresh crispy young vegetables. well, maybe it’s better, it can only be better if we add here, for example, not a quail egg, it’s a little more tender, or that’s how we will do it today. well, in honor of the day off, we have salmon. e cold smoked. well, in general, any fish is suitable, in fact, from mackerel. would be, uh, good or is there some trout just smoked, i understand that

we are often told by nutritionists to avoid smoked foods. it seems to me a little bit small piece can be? so, well, look how many radishes, well, i only have four small radishes. but look how elegant it immediately became. yes joyfully beauty. today i ’ll add beets instead of cucumbers, and you know what beets are good for, firstly, thanks to their sweetness, and we marry her very well with spicy radish and smoked salmon. and, of course, a neutral egg. that is, here we get such a generally it is interesting when there is not a single taste in the recipe. there is not only something sharp. yes, that’s why, by the way, i’m spicy food, but i’ve become cooler lately, because, well, the variety of taste is not enough for me, because pepper, like sugar, kills. all the rest. if it 's about sugar. i mean, there are desserts when the dessert is too sweet. but if we take

a sweet baked, i have it beetroot in the oven, while we have salted smoked, and fish like that. bright fresh lettuce and radish and already getting it. well , just a symphony of flavors and aromas too. i cut into small pieces. well, here, you know, a salad is such a thing you can always vary. whatever ingredient you like, you can add more, or even remove it if you don’t like something, there are people who don’t like beets, well, that means don’t add beets. and just take a cucumber, if you like it more, so, well, now let's take the fish and cut the fish thinly too. we distribute

it like this, you know, i don’t really like all these decorations in the form of rolls, when i like to make fish out of fish, when it is served so casually, but however, you can at least twist rolls or twist roses, if you like it better. well , well, of course, it remains now to take a quail egg. leave. if you want, leave it whole. well, of course, it’s more elegant when we see this bright elegant yolk, that is, the color is added and well, immediately the look of the salad is more interesting than just the whole egg. well, actually there is. it's easier when the egg is already cut. and here we have oily fish, quail egg. we have excellent fiber in the form of beets and lettuce, that is, everything is correct. and also, if we are talking about good fats, then, of course, extravertine olive oil,

ole-ol borhiz. this is the oil that makes any dressing any salad even healthier. and, of course, tastier, because this oil is rich and fragrant. well, and then omega we really need omega. a little bit of salt oil is a little bit of lemon juice. about two tablespoons four tablespoons of olive oil. and add a little here. mohei mustards, this is mustard seeds. this means that this is not vigorous mustard, just tender mustard, and such spicy mustard also behaves perfectly in gas stations, a teaspoon of such mustard, in general, you know, such mustard, as a rule, is added to french gas stations. that is, it is the mustard that makes any dish. it seems to me a little more elegant, however. this manufacturer has in the

line and spicy mustard, which is more familiar to our russian taste. it's called russian mustard. see how it turns out thanks to mustard, it turns out, such a wonderful emulsion. and to this emulsion i will add quite a bit of homemade mayonnaise. you can do without mayonnaise. you know, you can just fill it with such a more useful, of course, dressing version, but with mayonnaise it turns out look. lush and yet, the salmon is especially happy about this, if we add that a little bit of sour cream is such a tablespoon. that's just the recipe, when sourness in sour cream. it helps us a lot. that is, it turns out such a know, well, complex elegant and very tasty dressing. well, now there is still such a moment such a dressing, you can just put it separately on the table and fill each one

as much as you want, because you know this, a full-fledged sauce turned out. by the way, such a sauce can be approached with fish and, for example, with boiled chicken, and immediately the fish, baked or steamed, cooked boiled chicken will become much more delicious and elegant. well, i also have sprouted greens here. this is the green of young peas. she is a little. you know this tart, you can take, for example, germinated soybeans. it's so fashionable right now. well, it's always interesting to taste, because it's more interesting than usual. greenery. there is such a tenacity. uh, piquancy in these sprouts. well, it looks. look how smartly great spring is spring. hooray so we take out our cakes. here they should turn out so elegant, look golden. and, of course, our cakes must cool while our cakes cool down. we

'll make it quick, cream. very simple. of course, you can make a complex cream, for example, custard can be made. uh, well, classic boiled condensed milk and butter. yes, well, there are many cream recipes, and we make such an elementary one with you. makes my dishes tastier boring, not the one who cooks delicious yummy tan well, where yummy presents try delicious terpizova, the trendy kombucha drink. this, as many people know, is nothing more than kombucha, familiar to us from childhood . new life for kombucha. why did he become popular again, i imagine how surprised my grandmother would be if she found out which success, achieved her slimy kitchen pet. so , is it useful, how is it said about it, what will it retain in

its composition and how does this topic of investigation of the week of geese-geese affect health, that maybe we should all take a closer look at the geese, and also is it true that only bad chocolate burns, well your food by sergey molodyov today at 11:00 on ntv you are super 60+ new season tomorrow at 20:30 on ntv citylink makes sure that you need more choice and lower prices, for example, a huter trimmer with a discount of 1.280 rubles. buy in citylin. do you want to impress your loved ones with new fruit flavors? fill your home with fragrant spices. or maybe just enjoy the sauces, after all, we have already taken care of unusual combinations of

flavors.

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cakes themselves. i have quite sweet ones, so it’s not too much, but in principle, you can regulate, of course, the sweetness, how do you like it moreover, these cakes can be soaked. if you like soaked in jam can you? you can soak, for example, uh, with some kind of alcohol, which, you know, they soak biscuits with something so noble with rum, you and i just whip cream cheese cheese. well, it turned out, look at such a cream, it is important not to interrupt, of course , but at the same time it should be lush and smooth naturally, and now i remind you again, the cakes should be absolutely cold. that is, if

your cakes are not cold, but the fact is that the cream will flow with such a cream, maybe if there would be a cream or thickeners, you don’t care, i don’t recommend it. you even know some kind of medovik there. anyway, the cakes should already be such that there will be no cream on them. swim. so now we are shooting removed removed from the mold cakes removed. that's how they left it on baking paper. bye. gently. this is how i cut thinly, thinly upwards in order to make a cream. we properly, nevertheless, soaked both korzha and then, nevertheless, we got a crust, as you can see, yes, such a small time and you will see. what a wonderful structure we have turned out so well, the crust is removed this crust, we will also use it like this.

well, at the same time, you can make sure that all of our shortcakes are even with the second one, we do the same. in my childhood there was such a cake called curly, because it was just from this crust that an incredibly fine biscuit powder was made. it was also a sponge cake. now we will repeat something similar with you, take it. the first korzh we have is for the base. so, well, of course. korzh smeared with cream. i will lubricate only the middle. the next

korzh so that we get a smooth top. let's go a little like this on the sides of the cream. this is to make it easier for the crumbs to stick. that is, we get korzh will be soaked. like this from the side in the center, and now we beat. add some nuts here. look

how wonderful it turns out, baby by this baby. we sprinkle boca, this is just such a story, familiar to everyone, even though napoleon, we complete it like that, even though medovik , any puff cakes of this kind were smart to finished, as it were, but now quite generously, so that it was so beautifully white. that's it and look what beauty i have. these are real flowers, but they are edible. can you imagine, and

now you can find just such an edible charm and decorate to create a completely spring mood. i didn’t tell you right away for nothing that we would have such a chamomile pie. it's certainly not chamomile, but very gentle. lovely spring flowers don't spread all over. it seems to me, but so in the center we will make such a path. oh. well, look how much you and i have a good day on the table of joy today.

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