let's go, let's go, let's go. sometimes i have moments when, honestly, for example, at 10 pm my relatives, close family members, speak. and what we have is sweet, and i have nothing. well, it happens that they ate all the cookies, for example, the charlotte is destroyed, i make a panna cotta and seriously after 40 minutes. i immediately warn them 30-40 minutes. you have to give it to me, because if you know the proportions correctly , it freezes for half an hour, and it takes 4 minutes to cook, no

more. today we will make such a classic elementary panna cotta. 200 ml milk and cream what is panna cotta panna cotta is boiled cream, but in fact, it is desirable to dilute the cream with milk. that is, we need 500 ml of cream and 200 ml of milk in total, which means that there should be 700 liquids, as we are very good with mathematics. yes, we do it easily. we can calculate 700 ml of liquid. add vanilla sugar to this. that is, it is sugar with crushed vanilla only for flavor, if there is a vanilla pod or if there is crushed, vanilla is like that, you know, it happens, and already whole pods and grains. that is, she

cheaper, of course, than a pod, but nevertheless, firstly, there are charming, charming, incredibly mouth-watering specks, but also aroma. of course, you can replace all this with vanilla extract, but here the point is that, of course, there will be aroma, but there will not be this. with specks, well, by and large, panna cotta does not have to be vanilla, because panna cotta can be served, for example, with berry sauce can be served with chocolate sauce. she is absolutely beautiful in her own right. and you can apply. for example, we have today you will be salted caramel sauce for panna cotta, in which, like you, you understand a minimum of ingredients. cream is milk sugar, and gelatin is an important quality of cream and milk. here there can be no compromises at all. well, as soon as we warm up, and the mixture, if

earlier you and i quite often soaked gelatin in cold, but now there is no need for cream or cold milk, but the technology that gelatin can be immediately diluted, but in a hot mixture. i'm just adding. here are two tablespoons of powdered sugar. well, this is still a dessert by and large panna cotta. this is just the technology of its preparation does not depend on how much sugar you add, even though in general do it on a sweetener. but if you want a little more sugar, or less sugar, you just bring this mixture, just by experience, to the sweetness that you need, as soon as the sugar has dissolved with us. or rather, powdered sugar. you see , we need to literally bring it to a boil, and at the moment when we see the first bubbles that us just, but the boil is reported. here we can see.

uh-huh that the process begins, that is, and our cream with milk. and the powdered sugar and vanilla are warm enough to add here. i add 15 g of gelatin here, that is, for 700 ml of 15 g of gelatin, again you can add a little less gelatin, then it will be more so alive. you know how you are like this. and you can generally a little more, it will be more dense, depending on by and large . we have already said this to you many times in nakota. and this is also cream jelly, which we knew from my childhood. simply, firstly, beautiful names. secondly, after all, the presence of vanilla, the presence of different sauces in my childhood, to be honest, this did not occur, but even er, as soon as you mastered the basic recipe for the main one, you can not only adjust the sweetness to your taste. well, even this density. that's it, look

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classic. eh, there aren’t any, in general i’ll try to make it so that i pour it out quite beautifully. 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, we fill two -thirds. molds what color is this creamy color? this, of course, is absolute delight, so four molds, in general, eight such molds are obtained from this amount. of course, such martin glasses can 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. thank you very much, because you are absolutely right. we need to cool it all down now. cool in refrigerator for 30 minutes refrigerator. 30 minutes you and i cooked several times, cornbread, for me, cornbread in general, i immediately remember its bread several times i was in mexico and it was there that i tried cornbread , in general, somehow you know, i don’t know, just some kind of sun the feeling, in general, is such a joy, and in fact, how else can we experience such joy. we can try again. this is in my kitchen. we need

150 g of butter with you butter needs to be melted further we are in a bowl than i like, generally mexican kitchen. well, first of all, she's sharp. i love spicy food. well, this one, you know, right, saturated with aromas and flavors. secondly, it is very simple, in my opinion, in preparation and accessible, you know, well, for people who do not spend. the kitchen has an incredible number of hours, that is, it does not need any skills of super-cooks of confectioners, which, of course, can be said about some classic recipes of french cuisine or, in general, even italian. well, you know, make bechamel sauce, or maybe beat mayonnaise from the first times it turns out two eggs 250 ml, kefir. yes, in mexico they know what kefir is, can you imagine? yes, yes, a pinch of salt. grated cheese can be generously taken, 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. i think these recipes are such a bonus. this is unleavened bread. that is, if you are trying to avoid yeast, then here you are, but you can have such an idea. make 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. eh, how it makes this bread, i would say unsweetened, and such from which it is difficult from the next piece , you need to refuse to grab yourself by the hands all the time, combined all the liquid ingredients 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, then a large piece can be cut, i see it that way. and so in general i like that small pieces. this one is like this, that is, sometimes there is no time to bake or fry peppers, a great alternative. if you want, but i always want me i add greens. in this case, i have

parsley. well, you can take any, in fact, rosemary will be good, as well, 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 grams of polenta corn grits or cornmeal and 150 grams of plain flour. we take some form, we greased the form with butter and now we quickly combine the dry ingredients with liquid ones. 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, once or twice 40 minutes, this bread is baked, while the bread is baking , you and i will prepare a salad with chicken. look, this chicken breast is cut into such perfect even pieces, washed, dried, prepared for you and me to cook it. and at the same time, i want to tell you that ideal product, because the richest source of protein is 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 take into account when we talk about healthy 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 is an example of this lettuce a little, and zira ground a little sweet paprika. she's also a little smoky. a little bit of ground coriander, that is, i want to tell you, the most important thing here is to have. these are already. here are already prepared medallions. and then we fantasize, then we use the spices that are at 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 cumin, 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 boring. that is, it can be eaten once. there are no times in a row inside, so i like to invent. here are all the time some such combinations of olive oil, which helps all these spices to become 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 spicy straight up. i just need to dilute a quarter of a teaspoon with oil too - this is harisa, this is such, uh, middle eastern cuisine. we have such sharpness here. e vigorous. i would say, but i

i add quite a bit, so everything will be very harmonious. and of course, with these spices combined. she's just fine while mine warms up. a frying pan, and the chicken is saturated with all these goodies, spices, and beauty. i would even say so, and you and i will prepare a salad in general, in a salad, we, because this one, as it were, is 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, generally leaf lettuce. for me a daily necessity need, i will pickle the onion just right. look at these slices. you see, i cut it. this is a shallot seasoning this onion. look at these 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 huge hmm, the number of such interesting, as well as flavors of vinegar is vinegar and apple cider vinegar is raspberry. well , you can just take white vinegar. guilt. this will be great too. you don't want vinegar. take lemon juice, too, everything will work. give them these halves of tomatoes, by the way, i already have a frying pan. okay, warmed up, as she 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. a little bit of that vinegar in which our onions were pickled, literally

a little, of course, salt. look how wonderful it is. yes, peppers, of course. 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, and arugula spinach. they even like it a little. stand like this, soak up the oil, feel the aroma of herbs, and after 20 minutes there will be more salad tastes better than when we just filled it up, just at the time we need to have it ready, bread and chicken go. today i am visiting kotelnichesky embankment. to be honest, we are tired of soviet square somehow

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meeting place from monday at 14:00 on ntv well, look how luxurious golden delicate. and what flavor? yes, from the grill just in general is also a good idea in order to soon be warm soon. so warm that you can move outside to arrange. spread. here, look, like this a little bit we connect a little bit, because here everything is already soaked with us. look how beautiful. oh luxuriously true and right here done here are the chicken medallions ready to be added. these are well, beauty is appetizing,

who can disagree with this. our bread will be ready in just 5 minutes. we have left make the sauce for our panna cotta bring 200 ml of heavy 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 there be vanilla grains or well, the pod is wonderful when vanilla is just like this extract. 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 it starts you see sugar, but melt, but at the same time you can’t invade there in any case, that is, the maximum that we can do with you. it's this way to help sugar, uh, absorb. or rather so help caramel and absorb sugar and melt and turn. here's what we call. this is a light-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 beautifully luxurious cream. this moment, you just know, you need it. maybe it didn’t work out right away for me either. and there were lumps. caramel burned and the cream curdled. just try to give yourself a few times, and the chances of a mistake give you a few chances to bring this recipe to the point that it is familiar to you, so that you are not afraid of it, as soon as we have a smooth structure for the sauce just for the sauce. we still need butter 150 g. softened butter in one piece 150

g. in the same way, add it here 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, which no, i can't. you just don't have to be afraid. after all, the kitchen is just the place where we have all the rights to all the mistakes in the world. ah, now it 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 do everything with you. sauce ready to take out panna cotta. look how beautiful, by

the way, bread. we also have it ready. wow, the aromas and caramel smell and look, ah, fantastic. so look, just for now. we took out the panna cotta, their bread, the sauce got a little cold, but definitely the sauce can not be. eh, such hot boiling water, so you and i pour it a little like this into a bowl so that it becomes a little cooler, as i already told you, you can store it in the refrigerator. but look at this one, well, firstly, you can make such luxurious art, for example, like this. that

is it possible to eat here? and you can just cover it completely to get such a caramel crust on top, how do you like it better? salad with beautiful medallions, also bread we take it out of the pan in this way.

hello on the ntv program today in the studio of mikhail chabanenko refuse to exchange some ukrainian prisoners of war expressed a desire to stay in russia or in the donbass food and even movies from all of us who