salt the filling with a rolling pin and put it in a pile on the dough, pinch the edges of the future pie. ok , close it, and turn them over. well, look, it will be tasty crooked, but tasty yes i will do it raw. come on, let me remind you once again that we add spices only when we put the filling on the dough. pepper is everything. how do we remember that we have raw stuffing here, right? well , we spread it smaller in size, like fish on a baking sheet, these trays. can you oil it up? yes and well today we will have a special baking paper, this beauty, now we send it to the oven. we cook for 40 minutes at

a temperature of 190 ° friends for a dish that translates as wings, i think everything turned out too well for us, but while we are preparing for i want to remind you that for cooking kokre you will need beef for potatoes, onions, sour cream milk, vegetable mayonnaise, butter, flour, soda and spices in general, damn it, i thought it was delicious. i think i'll have to play then

thank you very much for the recipe for the story for the mood. bashkiria my trip to bashkiria came to an end. what. and these are my legs, they say thank you, they got a little tired after a turn. this is what i have to tell them. thank you for taking me to such beautiful places and beautiful interesting people walking your moguzyn reservoir. now i even know where to come for the best honey and the most delicious apple pies. this is a real movie. i thought from this bashkir campaign. well, there is no strength yet. but

my travel time has come to an end. what, bashkiria grazia prince with a barrel, while bashkiria stays here, but i'm moving on and i'm telling you friends, i'm traveling around montenegro do you know why the country is called that? because there are black mountains here? let the threshold go to you. how to say bread here in chernogorsk? see

how delicious puff pastry is? this, of course, is a revelation. did you know that there could be stuffing for trout. under tension, the premiere from monday at 21:40 on ntv is original films and tv series, from which it is impossible to tear yourself away from the kion online cinema. series with mts premium subscription for only 199 rubles. at a month, the correct prophylaxis for one or two, along with

toothpaste and forest balm rinse. buy in pyaterochka at a bargain price from monday at 19:50 on ntv you and i really love desserts that are light, really, that is, well, well, really, of course , sometimes you want a piece of cake, but for me it’s more like a dessert by itself not at the end of lunch or dinner. but dessert at the end of lunch or dinner , i want it not to torment my conscience later. and that i'm red oranges, and that's why i prefer some desserts with a low sugar content. but really, either

with gelatin or with agar-agar, something like that, well, and, as it were, the body got a little sweet. well, we are not really ashamed, and not offended, therefore, here is a jelly of red oranges with sparkling wine. it seems to me the perfect story of squeezing juice. i squeeze out of oranges, of course, you can do it with your hands, but such a thing, it is faster and more efficient. it all depends on whether you like juice with pulp or without pulp? and purely such a transparent taste, then, of course, better then you can make any such jelly to strain the juice. for example, if it would be interesting to make grapefruit juice, you can combine, for example, grapefruit with an orange, you can add a little sourness from a lemon, that is, citrus fruits

along with sparkling wine. it seems to me always. well , it works 100% straight, i only need 600 ml of juice, in principle, it's somewhere around three oranges on average, these are such large ones i took red oranges, you can still find red oranges for another season, as a rule, and the season for red oranges - it's february. beginning of may. uh, red oranges grow in valencia red oranges grow carriers of red oranges. uh, in general, it's such a little bit, of course, they mostly differ in color. but it also seems to me that they have more bitterness in taste than ordinary ones, but orange oranges. well , by and large. listen, uh, and really it's just the whole point of taking oranges in the light. well, here's

600 ml of juice. i still want my jelly to be absolutely transparent and not have pulp, so through a fine sieve. i strain the juice in a saucepan. well what color color is fantastic you know what else is delicious? now, of course, it’s not the season at all, but in the fall i tried pomegranate juice , too, with sparkling wine to make jelly very tasty. the colors just reminded me of this. so now we're going to help the whole process a little. you can add the zest to rub it thinly and it will also be interesting to have such a brighter citrus accent. well, in my opinion, you can leave it and just like that, just sparkling juice, wine,

you understand elementary, and gelatin, if you, of course, well, adhere to the principles of vegetarian nutrition, then gelatin is replaced simply with agar-agar and that's it. you see, quite a lot of pulp remains. you just know it additionally, when there is no pulp, it turns out so more elegant. in my opinion history. and when the pulp remains, it is so a little more homely, so both have the right to exist in my opinion. the main thing is to prevent the bones from getting into the bones - this is already some kind of sloppiness. i don't add sugar at all because, first of all, uh, the sweetness that oranges have is enough for me. here, a when you and i wiped it, you see, it turned out much less than 400 ml of juice here, so, uh, it means that we will either or we need to squeeze out some more juice. or reduce the amount of gelatin. i'm ready to be the

bait. mrs. i long for captivity.

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subscription, not the tariff with access to an exclusive football content solution. there is nothing to tell the child not to ask us where he is every night i don’t see you that he is in the forest and runs to me, they didn’t even look for the murder weapon again pistol pennsylvania warming up our juice so, i don’t add sugar,

because i’m satisfied with the sweetness, which eat we have 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 sweet. well, if you wish, of course, depending on how sweet your orange is, how much 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 it to get warm enough to dissolve the gelatin and it literally does. after 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, manufacturers have such gelatin when it does not need to be soaked, you do not need to prepare it immediately into a hot liquid, we introduce it dissolves regardless of whether it is sweet or salty there, maybe for some jelly or here for jelly. since the gelatin has dissolved. i add sparkling wine to this. well, i add dry sparkling wine, sparkling wine, there are also such sweet semi-sweet wines. as you like it better. i like dry 300 ml of dry wine. we mix everything. and of course, you can do it, for example, on

some carbonated drink that you like, it is not necessary. i mean, if you don't want to drink alcohol, or you're cooking for the kids, you can take a non-alcoholic drink, like champagne, or you can take a carbonated drink that doesn't have any of these. these are the hints of wine, i make for adults, so uh, i like it. it's with sparkling wine. everything was mixed up , it turned out 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 down a little for decoration. i will take this dessert. 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 there is no fine grater, then , of course, you can remove it with a sharp knife. also, try to remove the orange zest as thinly as possible . and now we combine this zest with sugar, we don’t need a piece of orange, i rub it in this way. here it is to moisturize molds that will pour orange, in order to this edge. here is the beauty.

better stuck. here it turns out so elegant. 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, the fact that at home you can make such a cool little thing. well, of course, also see the option, for example, you can take an orange. orange slices are

separated from the membranes in this way. and they will also help us to make this dessert so simple, but also more elegant and effective. 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 the surface. that is, here it is already possible to do just the same, for example, such pieces, not of an orange, just of a lemon, so that it

was 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 somewhere around 40 minutes i'm freezing. we will need you. well, our dessert is almost ready, so we will bake vegetables in a 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. just lettuce leaves

already interesting and beautiful. i eat every day. lettuce leaves. well, i suggest you take it, but not necessarily of course, but today i take only bright orange vegetables in my case, this is a piece of pumpkin. this is a sweet potato. i also call you with him. and carrots, that is, everything is orange and so elegant, but i just have such a story. yesterday i made pumpkin and sweet potato soup, but i always have carrots at home 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 limits themselves, for example, uh in pasta. yes, in some there, uh, trying to eat more fiber, but 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, for example, sweet peppers can be added here any uh zucchini? well, that is, in general , eggplant is, it can be absolutely such a universal story. uh, because absolutely any baked vegetable goes well with green leaves. here, please, i have a pumpkin here. with carrots, i add sweet potatoes to them. well, that 's about the same number. this is more than enough for me to season. i'm seasoning. i always have some weed left. here are the 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 both useful and here a little pepper. 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. and, of course, a little salt. i use a kind of sea salt that is a little bit bitter, and absolutely in my opinion, the ingredient is necessary - it's olive oil. why exactly it in the first place, because it is very intense. taste and you have no idea how all these herbs will sparkle with baked flavors, carrots, 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 put everything in 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. and in in general, this meat on the bone is a small amount of fat. here are very tender, very juicy and you need a minimum number of manipulations 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 to be mahei seeds because learning 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 a marinade for meat like this, it is moderately spicy, but also time is tender and these grains. they explode so well. in general, it is ideal for meat, however, for fish, too, and for vegetables a little spicy. pepper here a little bit of black pepper, just

a little bit of salt. olive oil more dried herbs, such as oregano. marjoram, of course you can add thyme and rosemary. we have rosemary thyme in vegetables, so as not to repeat with aromas, so that we have such a varied palette. today i add other herbs to meat, you can add, if, for example, you like zirs, you can add cumin ground coriander, that is here. mustard, it will combine absolutely any spices. and of course with olive oil and lemon juice. lamb for meat, which loves very yes, spices lamb meat, and what do chickens like spices? it seems to me, well, why is the chicken breast exactly the same with this seasoning, grilled will also be, uh, perfect.

it's just, uh, sounds new to me. and most importantly, we must have a grill pan. well , any other pan in which you will fry this meat, because i will cook on fire, not bake in the oven. although you can also bake in the oven, of course, 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 free. dressings

well, now until the lamb is ready, then the meat that allows you to be a little bit so slightly raw inside, if you like roasting, but this yes, not for quite a long time ready ready, but a state. this lamb allows, unlike pork, to shoot. she also allows, and chicken and pork, of course, must be 100% cooked. therefore, here, and exactly according to your preferences, on each side, fry a very young lamb for several minutes. correctly? yes , of course, well, firstly, it really is and the meat

is so tender young, the smell. which yes. uh, crazy very very springy. such a grill idea dish is a great idea for a grill. is it possible in this leave the marinade there for half an hour at room temperature or in the refrigerator for four hours. she will take on even more. 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 i get, such a beautiful mesh crust. yes, a super marinade makes a grilled dish tastier. you will ride on a pleasure boat today . everyone stay where you are. this is a robbery. yes, the borders could not leave, of course, moves towards territorial waters to immediately

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plus mask today at 22:15 on ntv when the meat is ready we take out the vegetables. ah, look at what beauty we have, what kind of monkeys they are, but in my opinion. without green leaves, this is still not the same, so i take such wonderful lamanj leaves, mikkim taste. look how convenient it is when the packaging is transparent , you can see that each leaf, by the way, these the leaves are washed three times under running water crispy, really with such a tolerant taste

here ikea uh, here iceberg here are wonderful parents. that is, such bitter, but at the same time, delicate tastes are ideally combined with baked, and 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 i have it here a few pumpkin 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 leaves are beautiful. hmm yes, listen. well, it 's not just healthy food, it's beautiful food, appetizing 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 served on the board, actually on the board is also good, because the board has such a good temperature, a cold plate will be too much shock for the meat, so either you warm the plate, yes, or, but look

for some kind of surface that will not create shock conditions for ours with you. i think it is 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, which, in principle, is similar to basil to taste, but we call her regan. yes, that is, such a caucasian basil. and here he will be very good to grind it all. oh, you can tear it with your hands like this with a knife, but not too finely. ball on hot meat hmm beauty and take out the jelly. in general, it seems to me that you look

how beautiful, well, really such simple recipes and when they are so elementary preparations, but at the same time spectacular in serving in general, of course, when a dessert is so spectacular , we get and so tasty. we are with you today really 5 plus bon appetit.

hello welcome to the information service of the company ntv program today in the studio of dmitry zaboyskoy, when there are only 4 minutes to attack.