but this is not the last journey, there are still many other discoveries of adventure waiting for us, which you will see in a week on saturday on ntv and, as always , we will go, friends have gone now. or rather, like this ha ha ha. friends, salam to you from dagestan , speed so quickly we got into some kind of fantastic world. someone deserves something delicious. this is the most unusual cooking

pilaf in my life. well, do everything for the sake of the kitchen, everything for you. so sweet and delicious, where else can you see something like this? still, i think that in the summer you need to cook lightning guns in cartoons. so a cat or a mouse appears there, such should be our presence in the kitchen, because you want to say so, the heroine of one chekhov's play, run around

waving your arms. i want to run through the fields. i would like to enjoy those, well, not long , or rather, there are not so many of them in our calendar of sunny days. why hang around in the kitchen all the time, even though we love delicious food. that's why i offer the most dynamic recipes, but they are still the most delicious recipes. look, today we will make a puff pastry tart with you. another such wand-lifesaver. in the summer, when you already, well, you ate the maximum amount of all the salads, everything started there in may, summer cottage salad or there, cucumbers near moscow, radishes, then all sorts of tomatoes went there. uh, well, and in general, uh, leafy salads. in general, we have already eaten all this in large quantities, but the vegetables continue to delight us with their own. e. that's precisely the ripeness of the fact

that this is the season and therefore such a tart is wonderful. you know, like, uh, this is such an appetizer, maybe for me, for example, completely calm. here is a piece of such a cake - is it lunch or dinner, uh, or uh, such a start to a meal, especially if this is a weekend meal with friends, because there is no person who would not like, crispy, baked golden puff pastry with any filling it can be a zucchini. it could be eggplant. it can be peppers, it can be sweet. club caramelized with some cheese or in our today's case this tomato tomatoes, if you have, for example, a garden bed, i don't beds. well, if there was no garden, i would definitely grow black tomatoes, dark green yellow tomatoes, and all sorts of purple ones, but here's what i found in the

refrigerator today. these are ordinary red tomatoes, but they are very sweet and very tasty, which is unusual in this cake. but in principle, we rolled out the dough, i deliberately left it in this way. e in the form and on paper, so that it is easier to take it out of this form. you can, of course, here the same thing is on the baking sheet, but i would like it to be these are, uh, small sides of our tart, which is why i use such a deep shape. we pierce the basin with a fork so that it does not bubble, because puff pastry has such a feature that it bubbles when we bake it, everything here is ready for me. now look at this pesto pesto in general, in principle, traditionally classic pesto is basil, pine nuts, and cheese is most often parmesan, but in the original it is pecorina, olive oil, garlic. this is actually, there is pesto, there is a huge

number. here are some variations of this sauce. in this case. i have here baked sweet peppers, a little sun-dried tomatoes, cheese, and further down the list, cheese, nuts, garlic and olive oil. this will be the basis of our tart. here i retreat a little from the side, but still i make such a good layer of this sauce. so this is harisa harisa this is such a uh story about spiciness it can be quite easily replaced with adjika depends on how much you like the spicy taste you can do without it but it really u gives such a uh i don't know raisins to this recipe, because if you add it quite a bit, literally a quarter of a teaspoon. and

distribute it like this along with this sauce, and then you understand, when the tomatoes are baked, they will give juice, by the way, about tomatoes. we have already talked with you that if there is a possibility of multi-colored ones, it will be good, but the most important thing is that they are ripe and in order for the tomatoes to give juice as willingly as possible, we cut them. like this in half. i've even connected here two types of tomatoes such cherry tomatoes they are small, as a rule, they are very sweet even when there is no season and tomatoes. these are the usual ones in our country and in the moscow region during the season. well, or else they say they are uzbek baku. well, i don’t know who can be trusted, who can’t, they really come to us from so far away or they are still grown somewhere nearby, but the fact is that these tomatoes are really sweet all year round. here is a curious fact. everything

is good to cook. who chooses tasty yummy, where is yummy? try tasty terpizova. you know, i have a few friends who shouldn't admit that you regularly drink tea bags, another cup of jokes about indian road pollen, somehow they don't stop. is it true that they put low-quality tea in tea bags in a bag, how it is made and what it eventually consists of and is it even possible to drink this topic of the week's investigation of a dish with a history, how to cook delicious moscow restaurant stroganov and is it useful to eat pollen? here she is the same sweet live food by sergey molodyov today at 11:00 am on ntv malozemov today at 3:00 pm

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that i'm still a child. and how many mothers did you call young parents 2 boys refuse to believe what it is at all, perhaps not shocked both families meet in our studio to find out who has whose child pianinsky granaturovich, what will happen if they raise each other's children, whether they can moms and dads give away their babies? and to take tigran's sons by blood, mothers, the first time we saw ratmir, of course, he looks like, i'm afraid that i won't love tigran, because the teacher loves this world, i open envelope. on monday at 17:50 on ntv we distribute large tomatoes, and small tomatoes. we distribute between large it turns out two types of

these. a joyful tart is so not very joyful now it stands more joyful, when we add here, firstly, i suggest thyme a little greenery, and with such sprigs so that the leaves do not burn more, tomatoes, they love you very much in general, i have a feeling that thyme , it's generally grass created for the summer. this is such a beautiful, summer, story, and meat and fish and vegetables with a little salt. black pepper is literally for flavor. you see how much more fun and joyful side. well, oil, of course. fragrant odorous oil here is such a thin stream and all

the temperature in the oven is 200 degrees you will not believe 15 minutes, well, a maximum of 18, everything will be ready. in the meantime, we will make ice cream with you. 200 g of sugar 150 ml of water and 250 g of berries berries can be absolutely any blueberries, and blackberries, e.g. currants in my case are blueberries, and moreover, they should reveal a terrible secret. these are frozen blueberries. that is this is last year's blueberry, there is no blueberry yet to appear. um, well, even on the market in this form, but frozen blueberries behave perfectly in the freezer, store perfectly and are ideal for making ice cream, various jelly sauces and so on . here's a sauce of blueberry sugar and water, we

just need to get it all warmed up, and we need to bring it to a boil. this word for ice cream or ice cream will be blueberry ice cream base, for sure. this is a berry ice cream base, because ice cream, in principle. it is impossible without the second part, if we are talking about only berries or fruits, er, as if a frozen product is still not ice cream. this is sorbek. uh-huh or they also say, sherbet or sorbet and so on popsicles, in general, but uh, when we make ice cream on, you need to add here, cream, cream, of course, you need to take the fattest. i’m using such delicious cream with 33% fat content, they are ideal for cooking anything at all, but for dessert, but if we are talking about cooking ice cream here in this case, if we make berry ice cream to us thanks to this rich taste and very gentle, you know, delicate

texture and this good fat content. we don't even need to add to this ice cream. egg yolks, so i measure out 250 ml of such cream. if you want, you can add vanilla. i love vanilla, you know me, so i add a little vanilla extract, one teaspoon. i also need lemon juice. also here right to the berries. somewhere a tablespoon and now look what beauty, you see, we have everything here with you. boiled boiled seized. and now we're taking. such a container for whipping and send the syrup along with the berries, in fact. this is syrup with berries. so you know

what's good. in such recipes, since there are no eggs here, but only cream and berries, it turns out, well, a weightless dessert. that is, as if you can not be afraid for the figure. we beat. so it's a homogeneous mixture now. we take a bowl of a sieve, it is very important to wipe everything through a sieve, because you understand that it doesn’t matter in any berry you use some, or it's your currant. especially. by the way, if strawberries have blueberries, for example, raspberries have such seeds too, therefore it doesn’t matter at all. which berry is used, you still need to rub it through a sieve so that only the berry concentrate remains and,

of course, at the same time with us. the shield is cooling down. cools and becomes not so hot. here we have cake from the berries like this. and now we're adding cream here. here it is, stirring gently. look how beautiful this is. what color yes, color well, that's all. as a matter of fact, you and i have done our work, then the freezer will do the work for us. we send. our almost ready blueberry ice cream in a container, cover it with a lid and put it in the freezer for at least three

hours. and you know, when egg yolks are not added to ice cream, there is no need to stir. if you wish, you can only mix, you can still punch it so that it is more airy, but, in principle, after 3 hours you will see that the ice cream is just perfect, a we'll be cooking pasta for now. well, a lifesaver at any time of the year, not only when it's hot and you want to sunbathe on the beach, and not to stand at the stove anyway recipes with pasta, that is, pasta, i offer such a story is also very independent. that is, you can get by with such a dish, uh, for lunch for dinner. and you don’t even need a tart at the beginning, not a salad. and even when i personally

eat pasta. i bypass myself without dessert, too, because for me this is the first second and compote, which means i boiled a large amount water. i add here. i roast the pine nuts with a teaspoon of salt. why do i say that this recipe is well balanced, because we have such a chicken breast that you and i will beat off a little . do you understand why i'm doing this? yes, i do so that the breast cooks faster. after all, the kitchen is a universal place. i was upset; i came and took the rolling pin in my hands and immediately the mood became better immediately. good morning. good morning everyone now. look, our nuts are ready. the main thing is not to miss the moment so that they do not

burned down, we transfer them, we move them. in a cold bowl, a plate, a bowl, it doesn’t matter. so here i add olive oil. i add butter to the olive oil. here you and i are already starting to prepare the sauce a tablespoon of olive oil a tablespoon of butter, water is boiling. what does it mean? this means that the beautiful pasta grandi pasta, that is, the great pasta grandiose pasta, is indeed my favorite pasta grandi pasta. these bows of a butterfly were torn, in general, farfals are butterflies, and they are perfect, like times for such a sauce, which consists of a large number of ingredients. that is, a sauce that will contain chicken and spinach and

nuts and cheese. well, in general, you know that pasta is still great, because it is made from durum wheat - this means that if you love pasta, because i love them, you can absolutely eat them, without fear for your figure, because you intend to sugar. these are the correct varieties of wheat. they don’t get fat from this, but only the mood is getting better. incidentally, not only rolling pins, but this pasta can rise so salt. pepper and here's a hot frying pan. we send. schnitzel and on top, of course, salt pepper fry on each side. but in general, we, of course, need the chicken to be

perfectly cooked. while the chicken is fried, take a couple of cloves of garlic chopped into such large pieces. make yes, of course, in general, this is just such a recipe can be made with chicken breast, which is baked chicken remains quite often the breast or prepared for the fact that you go on a diet and you will eat buckwheat porridge and chicken breast. suddenly i wanted pasta, i personally welcome such unexpected spontaneous decisions. beauty small pieces are very valuable, because they are very tender

and juicy, i save them all. we're picking up a chicken. and look, a little secret. remove the pan from the heat so that it is not very hot; it cools down rather quickly; add garlic here. spinach oh , like garlic with spinach, and how fragrant, beauty , and only but notice. i have a temperature here of 0. it is important that nothing burns, that everything only the pan holds the temperature well, but it does not give in. but it gives its hot temperature to garlic and spinach. and in the meantime, you and i are cutting the chicken, you see, you can see how it

is absolutely ready for us, but at the same time juicy like this. the stripes are thin and now we send. here it is all back. just a little bit, just to make sure we're all set, don't risk it. you know a chicken has to be a chicken, pork is the kind of meat that has to be perfectly cooked no blood no pale pink flesh. everything should not be raw. now we evaporate 50 ml of white wine until we

collect the lemon. lemon zest gives you such an amazing, you know, note of freshness on the one hand, and on the other hand tart, that's right, i and orange zest, i also love lime. this is right for me, of course, here is the recipe you need a little lemon juice, just a little bit, but without the zest it was not at all like a tablespoon of lemon juice . oh look what a beauty. it evaporated, that is, the alcohol left, the aroma remained. we always talk about it with you, but i still prefer repeat repetition is the mother of learning rehearsal,

my love, so to speak. somewhere around 70-80 ml of heavy cream and warm up the sauce is ready. and if the sauce is ready, what does it mean, what does it mean to check, is the pasta ready, and pasta? we are also almost ready. first, take out the tart. this season, real feelings are here. you won't believe what threatens uspenskaya with love for beating the neighbor's dog. i am also a creature in life. i am very kind, very

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the usual combinations of flavors sauces are always at hand ozon deliver with love today kitford manual steamer for 1990 rubles. and an external battery tfn for 890 rubles. dolphin continued from monday at 20:00 on ntv the imperial mint presents a medal in honor of the 140th anniversary of the birth of matrona of moscow, consecrated during a solemn ceremony, the patron saints play an important role in our lives and matrona one of the most famous matrona nikonov was born linden with a birthmark in shape. cross mother wanted to give the girl to an orphanage, but when she saw a white room in a dream, she decided that this was a divine sign and left her daughter in the family all her life. matrona received people, healed

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descriptive happiness will find. we give a chance to children left without parental care to get to big stage and change your life. believe in yourself, because you are super fill out applications on the site ntv.ru. juicy and fried, look how beautiful. now we are removing this thyme, because it has given up its aroma and we do not need these branches, and on top we will add fresh green ones. and it will be such a double thyme. we have with you. so beautiful

very this is very useful. yes, roasted tomatoes. yes, you are absolutely right, because in baked tomatoes, in general, in tomatoes that have been heat-treated with lycofin, that is the very useful substance, for which it is worth eating more tomatoes than in raw tomatoes. well, let's remove the paper. oh, an appetizer and, probably, some kind of meat. this is good for what. do you want me to tell you, especially in summer. these irreplaceable recipes such puff pastry and vegetables are simply beauty. well , let's discard, don't forget, don't forget, don't forget to save us a little water, in which our pasta was boiled. we drain our pasta. as

you and i know, pasta and rice in italy are never washed because that beautiful starchyness, which is inherent in pasta, will help us create. gentle thick sauce that's why we save ourselves a little water. this does not mean that we need this water every time. no, it happens that we manage without water. it may even be that today we have just such a case when we don’t need water. why yes, because look here we have everything juicy. we had cream white wine here and the chicken was juicy. look what beauty, what is missing. this, of course, the greens will not be philosophizing. luca, take parsley, by the way, that's fine too. uh, basil would work too,

which is any herb you like, but parsley can be added right in lots and lots of cockerels. by the way, here you are talking about the benefits of tomatoes, which are in tarte, which are parsley after heat treatment. it is good not only because it is rich in fiber, but parsley also has a huge amount of vitamin c content and therefore we also add parsley here, at the very end. well. here you still understand, we continue with me here the temperature is only four, that is, very, very small fire, low temperature, and i continue to watch so that the pasta is properly wrapped in sauce, it is wrapped in herbs, we add nuts at the end. which we dried with you. and of course, grated cheese, parmesan, some kind of hard cheese, with a bright aroma. that's all i can advise, because the italians, too, who, of course, are kings of e, in terms of cooking pasta, but they

add pekarin, that is, tachevitsa, someone adds goat cheese, someone adds cheese any other korovina, for example, to northern northern italy, and somewhere there is a trend and miles, that is, where parmesan's homeland is, of course, parmesan rules . there's a fanta. there are some soft cheeses there, more like swiss ones, so what's stopping us from taking is the cheese that we have at hand now. what a beauty these are such simple good cozy recipes right, and this recipe, by the way, is good both in winter and summer, everything with pasta. i love thunderstorms, not only in early may. well, at the beginning of january. so oh, well, look, well, what could be tastier. and by the way, it’s easier, though, and a little bit of parmesan on top of the table. the most

italian of all italian herbs is basil. she is considered to be the most italian, i don’t know, it seems to me that they are so ready. well, ice cream. believe it or not, everything is ready. so beautiful it is, of course nice. but how nice it is when it’s delicious, and not just beautiful, by the way, basil is also here and it’s not mint that’s ideal, but basil is so beautiful. well, bon appetit. yes hello summer weekend.

hello , welcome to the information service of the ntv television company. this program is today