we cook here, but we've never baked anything with gluten-free flour. but now there is a huge choice, and such flour and i don’t even from the point of view that it ’s such a look, what an interesting thing it is called, gluten-free flour, now there are a lot of such directions and diets that are recommended there, maybe for some time to limit eating gluten because it helps to, well, kind of reset the body. but even if you don't have any problems, a with the absorption of gluten. i still think it's interesting try a new recipe. today we will cook such a wonderful chamomile cake. 250 g of butter and 180 grams of sugar begin to beat at medium speed. we add a tablespoon of maple syrup here, not even for sweets, but rather for flavor, add four eggs one at a time, such an english

biscuit technology. you and i used to cook this way quite often, but the only difference is that we will add gluten-free flour next, add a little teaspoon ground ginger. 50 ml paste and we begin to slowly add 115 grams of gluten-free flour. half a teaspoon of soda a teaspoon without a slide of baking powder flour

a little vanilla and our dough is ready. quickly simple and very, it seems to me originally interesting, it turns out so the dough convinced that everything was well kneaded with us. look how beautiful it turns out. well , that's all. now here i have two prepared forms so as not to cut the cake into two parts. i immediately bake

two cakes and separate the dough. well, of course, by eye. at me such division occurs forms. i have they are already non-stick, but i still, but just in case, i always line them with baking paper to insure themselves to be unbiased and evenly distribute the dough. smoothed out carefully with a spatula. here, by the way, there is such a moment, if we see, it seems to me that here i have a little more, so i ’ll add them here a little bit, this surplus oh, now everything turned out evenly and now the temperature is 180 ° for 25 minutes. well, maybe half an hour. it all depends on your oven. and while we we will cook pasta for you. look what an interesting idea i have today, it's roasted garlic.

actually. i baked this garlic to use instead of butter on a sandwich. this is delicious. try it for real. it’s very simple you take it, either you put the whole garlic at a temperature of 150 ° in the oven for hours, or you can return the foil, and then make the temperature stronger and you get it. you look it turns out. here is such a wonderful one, look, oily, but which one is fragrant? history? just a song and here we are now with you will turn this garlic into a fantastic pasta sauce. mask he admires us every issue. do not know what our radiance. thank you

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of truly italian technology. so this pasta has such a rough surface so that it absorbs the maximum amount of the wonderful sauce that we will now make. i send boiled water a lot, a lot of fettuccine has a diagram of a fool. in general, i want to tell you , not only i, all nutritionists have already agreed that pasta is made from durum wheat. 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 in general turn into such a beautiful tanned paste. and i add here. here i had

frozen green beans, in general 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, we have garden beds here in megacities, and everyone has them, therefore, but i think that these frozen vegetables 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 it. thin-thin, so that such ribbons turn out so green garlic sause. 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. it's certainly not a cucumber. well, such a minimal heat treatment is quite enough a little bit of salt 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, don’t really like black pepper. i remind you that we cook pasta exactly for one minute less than specified before packaging. and by the way, another plus of hard pasta. now, if we suddenly missed this minute, nothing terrible would happen, because such a fast is much more difficult to digest than a regular one, togliatti or fettuccine, italy of the line, in general. this is a long linguine pasta. oh, and spaghetti of course , but perfect. here for such sauces, but with such stripes you see vegetable ones. look how beautiful and the beans are happy to

connect with such a long ribbon fettuccine. but i also add that i have cream cheese here, and instead of cream cheese. uh, you can add very thick heavy cream. well, or you can take non-sour sour cream sweet sour cream. well, actually here's about the 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 seems to me that cheese is precisely because there is baked garlic here. i want there to be. personality with such creaminess, here we mix cheese and in fact, as pasta, as you, you see, are still, and in the hot pot. 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 water is added to the sauce in which they were cooked. and now the pasta. almost ready. i need some greens. well, actually, of course same, wagon. 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 with peas and they are not friends with tsuki. very you can try adding thyme. i mean, uh, no one is really going to tell you, of course. no, no, only basil, especially not in our kitchen. we love experiments ourselves and so we add, uh, often something so interesting, well, in this case, but they drove to quite suits you and me. 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, eat a little bit of olive oil, a drop of such a thin thread of oil so for flavor and cheese. this is some hard cheese. the rest of the cheese can be served on table so here 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. so our seasonal joy has already appeared on the beds, i love it when it’s already such vegetables that they’ve gone right now, 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 there he came in handy, but this is about vegetables and fruits. this is of course, first of all, and i cut the radish into such thin ones. circles in general, uh, you know the combination for me is 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, here and somewhere where i come from, there from

novocherkassk rostov-on-don, they prepare such salads. i'm sure somewhere in the urals in siberia, because really 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. it would be , uh, good or some kind of trout. just smoked, it's so i understand that we are often told by nutritionists that we should avoid smoked foods. it seems a little small to me can you have a piece? and so, well, look how many radishes, well, i only have four small radishes. but look how elegant it immediately became. yes joyfully beauty. i 'll add beetroot instead of cucumber today. and you know the beet, what is good, firstly, thanks to its sweetness, and we

marry it very e well with both spicy radish and smoked salmon. and, of course, a neutral egg. that is, here we get such a generally interesting when there is more than one taste in the recipe. there is not only something sharp. yes, that's why i by the way, spicy food, but it has 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's 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. you see, lettuce such a thing can always be varied. 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 such 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 rolls at least twist the 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, a quail egg. we have excellent fiber in the form of beets and lettuce, that is, everything is correct. also, if we're talking about good fats, then, of course, extravertine olive oil. ole oil. this is the oil that makes any dressing any salad even healthier. and, of course, tastier, because this oil is rich and fragrant. well, then we really need omega mega. a little bit of salt oil is a little bit of lemon juice. about two tablespoons four tablespoons of olive oil. a little maheev

mustard is mustard seeds. this means that this is not vigorous mustard, just tender mustard, and such spicy mustard also behaves in gas stations ideally, a teaspoon of such mustard. in general , you know, such mustard, as a rule, is added to french dressings. 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. look what happens thanks to being upset, it turns out. this is such a wonderful emulsion. and now 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, a complex elegant and very tasty dressing. well, now there is still such a moment such a gas station, you can just put it separately on the table and fill each one for yourself as much as you want, because you know this, a full-fledged sauce turned out. by the way, such a sauce can be served both with fish and, for example, with boiled chicken, and immediately baked or steamed fish, cooked boiled chicken will become much more delicious and elegant. well, i also have sprouted greens here. this green of young peas. she is a little. you know, such a tart can be taken, for example, sprouted 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. ah, well, classic boiled condensed milk and butter. yes, there are a lot of cream recipes, and we make this one with you elementary. jemmakheev is 100% natural irina ponarovskaya long-awaited return to the stage of her youth since childhood. i was

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150 cheese, 150 cream and maple syrup by itself cakes. i have quite sweet ones, so that's not too much, but in principle, you can regulate, of course, the sweetness. as you wish , moreover, these cakes can be soaked. if you like, soaked in jam, you can soak, for example, with some kind of alcohol, which, well, you know, they soak biscuits with something so noble with rum, you and i just whip cream cheese cheese. well,

such a cream turned out, it is important not to interrupt, of course, but at the same time it should be lush and smooth naturally so. and now i remind you again, the cakes must be absolutely cold. that is, if your cakes are not cold, but the fact is that the cream will flow like a cream, maybe, but if there would be a cream or condensed milk, you still 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. this is how they left it on paper for turning, while carefully. so i cut it up thinly, thinly so that the cream. at we were properly, nevertheless soaked both korzha and then

, nevertheless, we got a crust, as you can see, yes, such a small one and you can see it. what a wonderful structure we have. look how well, the crust is removed this crust. you and i will also use 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, it was called kudryash, because it was just from this crust that an incredibly fine biscuit powder was made. it was also biscuit. cake. now we are something similar. let's repeat, we take the first korzh we have for the base . so, well, of course. our korzh is smeared with

cream. lubricate only the middle. i won't decorate. this is just my desire today, not necessarily. you must also do as you please. the next korzh so that we get a smooth top. a little bit like this on the sides of the cream was easier to stick. under the side in the center, and now we beat. crumble

add some nuts here. look how wonderful it turns out, baby by this baby. we sprinkle on the sides, this is just such a story, familiar to everyone, even napoleon, we complete even medovik any such puff cakes. well, to be smart, to be finished, as it were. and now for the powdered sugar. pretty generous to

be so pretty 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, well, a completely spring mood. i did n’t tell you right away for nothing that we have such a chamomile will be a pie. of course, these are not daisies, but very delicate beautiful spring flowers. you know not to spread all over. it seems to me, but so in the center we will make such an outdoor. well, look how much you and i have a good day on the table today.

hello welcome to the information service of the ntv television company program today in the studio dmitry zaboisky armor of donbass on