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it seems to me that may is here in our suburbs here true, it is in the moscow region that such as nowhere else in the world, because everything is fragrant, finally, nature is rampant. and this is the time. it is natural to go to nature for grilled kebabs. well, the veranda terrace. in general, i adore gatherings on the terrace on the veranda, when guests come to me. and today i have just such a menu that allows me to either cook everything at home and go to the river in the forest or to the lake, or in general, just

put a grill next to the veranda terrace, and now depict what we will cook for start. look how wonderful. here is my story. and it's pork ribs. here we have the original product with you, such wonderful ribs. but as you say bacterium, prima absolutely send her here, this is the form in which i will bake the hot chili sauce regular is sold. i try, you know, to buy one with as little content as possible. uh, all kinds of sweetener enhancers and identical there in taste, but joys, that is, here is chile and such, uh, sweet syrup. that is, it is a sweet spicy sauce. farther huesin sauce is a sauce that helps to create a wonderful

caramel story in any marinade. now i combine, uh, trying to create a harmonious uh, a combination of all these sauces so that i have enough, firstly, for all our ribs. and secondly, to get a juicy marinade. this is what is called, uh, five spices, a chinese seasoning that includes cloves cinnamon, that is, such spices, which have already been, uh, ground together for us and they are very well suited, by the way, not only to marinade, and meat, but also to the marinade for chicken for fish. well, this amarit paste. here it is, if you try it, it is a little sour, so fresh, refreshing, not quite, of course, citrus taste. well, it's generally difficult to compare with some, you know, directly compare with the taste unknown to us since childhood in our latitudes.

still, these are oriental ingredients and it is very difficult to find an equivalent. therefore, if you like oriental cuisine, such flavors of chinese chinese vietnamese, then it’s still better, probably find authentic spices. they try to replace tamar, uh, lime with lemon, although lime, by the way, is also exotic. so we're adding more here. honey is my usual honey, so liquid, and it gives in combination with soy sauce. by the way, that's why we don't salt or pepper. we add soy sauce instead of salt, two tablespoons here, now added and now honey and soy sauce give us a wonderful glaze, and we don’t need pepper. he'll just die black pepper in these in all the spices. we won't feel it, we won't hear it because we have, uh, this sweet one, and the chili sauce we have here is as bright as usin this sauce,

so we have it right here already. eh, rampage. eh, tastes need to be redeemed like this. if you have time, you can leave it at room temperature for 30 minutes for an hour, but the way we use such wonderful ribs, and in principle, practically no time is needed for the marinade. pain in the main role rtl cream has a complex effect penetrating into the focus of inflammation and helping to relieve pain and reduce swelling pain under control in life. the price

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choose among them sell the car profitably on avito 700 g 199.99 and provide assistance. temperature 190 degrees 30-40 minutes depending on the size of the ribs that you use and on the power your oven, while we cook the ribs, i propose to prepare a dessert. you and i will

make chocolate mousse. in general, i wonder what the chocolate garbage has. well, i don't know, but not 1.000. well , probably 100 interpretations will definitely be typed, in general, chocolate mousse is very popular, especially in france, by the way, among french women there are not a large number of women with steel problems, but chocolate. they love almost everything - this is such a national love. eh, well, somehow others, for example, a baguette. fresh butter, red butter wine. here's the secret, of course, that scientists have proven that chocolate helps produce the hormone serotonin. so chocolate 175 g. we send it to a water bath so that the chocolate melts as comfortably as possible. for this we need a water bath. you see, i have a bowl that does not touch, when boiling water, i use dark chocolate. but if you prefer the taste of milk chocolate, or even white chocolate, no one bothers. you change this color to a

lighter one, please, the main thing is that you, uh, taste gave pleasure. and also in order for us to get a gentle, mousse, in general, i want to tell you in mousse - this is the most. the main thing, as i just told you, you can take milk chocolate. you can take white, you can take it, like i’m black, but here you need to take cream with a fat content of 33%, that is, the fattest cream and it is this quality of 100 ml of this cream, because musa’s tenderness is achieved precisely thanks to the delicate creamy taste of this cream. well, then this is the ideal fat content for musa, it turns out to be airy and at that the same time is quite saturated. well, then this is a dessert without sugar. and those creams are sweet. this is how it should be, and natural delicious cream. so add cream right here. well, them somehow. do you remember when we melt chocolate and we need to combine it here in a bowl or

help the chocolate melt or combine cream with chocolate. we use either a wooden or silicone spatula, no metal utensils or objects, because metal objects, and they cool the melted chocolate. so change its structure, you and i do not need this at all. chocolate is driven in here, we are doing it very interestingly, in my opinion, we add 50 g of sugar to the sauce. and any, well, i took frozen berries, you know, such a story when we talk about berries in sauce, otherwise there is no need here, especially only at the beginning of everything, well, at the beginning of the season, use fresh berries, we still haven’t eaten just berries, and in refrigerator may be in the freezer. someone left behind frozen berries from last year, and they are perfect suitable for such recipes 400 g in total. i have this berry smoothie here and cherries and blueberries and maybe blueberries blackberries, what do you

like? the main thing is that all of them were, and the dark ones i am interested in such a sweet and sour story. here is an interesting addition. you can do without it. this is black currant cassis, liqueur. in general , it is added very often and in some kind of cooking. do you really have a very gentle, but at the same time a bright aroma of blackcurrant, and a small strength of alcohol. well, how about liqueurs? yes i add here a couple of tablespoons of this liqueur. well, either rum is suitable for some brandy or some kind of tincture, you know, it will also be interesting to have berries with us. as soon as they boil on a low fire , we simmer. look here, i separated the yolks from the whites, i need three eggs in total to start with the sole purpose of saving strength and time first beat. only proteins a little bit of salt for splendor. whisk

until soft fluffy foam. the main thing is that it should not be dry, that is, do not interrupt. this is as important as the fact that when we flip we do not leak whipped protein. and then we take. look, we made sure that everything is fine with us here. you see how good it is, yes, and now we add one yolk at a time. and beat gently, as if almost brewing. brew the yolks chocolate whipped removed made sure with a finger that the mixture is cool enough, that is, the finger does not burn and carefully we start to do it better

without the help of super technology part of the proteins, as usual victims, that is, we introduce them actively. boldly, but then 2/3 we have left proteins, we add them gently intervening enriching this oxygen, which you and i managed to create. here in these protein clouds, neatly in this way. we introduce protein. can you imagine what an interesting intense chocolate rich dessert absolutely without a gram of sugar. now we take these martinka glasses. and we fill. look at the structure. well

, who can remain indifferent to this, but i don’t know who honestly. well, of course, there are people who can’t stand chocolate, but in many ways they seem to themselves, they deprive themselves not only of taste, but also of others. good mood. yes, the pleasant sensations of others are serious, because a small amount of chocolate is really useful, and not just delicious. we put this in the fridge. i close. that's all pretty quickly half an hour and you're done. well, look at us look at how all this beauty has thickened berry now we take a submersible, blender, right here in the container in which they languished with us, so to speak, we knock down. well, naturally,

i have blackberries here. i have blueberries here. and if there is a currant, then, of course, there is bones, so first we pierce with a blender. well , interestingly, berries release pectin after heating. yes, and it turns out, it’s so straight thick, the story doesn’t need to be added, not gelatin, not agar-agar, not starch, just a ready-made cream sauce. you freeze in such molds, you know how with sticks you get a wonderful sorbet, such fruit ice, meat, probably a good sauce, well, for meat, i would add here, or a little soy sauce, something more spicy, so that everything -it was not, otherwise it is not enough. eh, it seems to me

you know this volume of flavor. well, pate, for example, chicken liver or meat even pate is quite enough. even very interesting. we also leave to cool down. and you and i have to cook an appetizer. an ideal snack in every sense, firstly, we will dispose of, what was left yesterday, for example, with me. true, yesterday there were guests and there was a rizot, it happens that either one of the guests did not come, it happens, it happens for everyone for good reasons, it happens that i cooked too much or well, everyone is on a diet, but everyone is afraid, that just about these you know a plate of arizonta risotto, of course, this is such a food that i adore it and i always cook a lot. why do i cook a lot, first, the next day. i really love.

these here are called riza, al somersaults. it is usually made in italy from milanese rhizota. that is, saffron turns out perfect from any cut. then i adore aranches, exactly what we are going to cook now, and before they were such balls that are similar. why such oranges? these balls look like small oranges. the only thing that we need with you for limitation is that the result should be completely cooled down, that is, with grief. this will not work, and then everything is very simple, see crackers flour egg. as a rule, arancini is stuffed inside, uh, for this, mozzarella or some other cheese is taken, you can take goat cheese so soft , you can take the whole feta, i have such a classic mozzarella that they rub and use, uh, in order to know there cook pizza or rub lasagna with your eyes, then, everything is very simple we take. this is the amount of rice with mushrooms in my case, it was and we

do risotto with mushrooms. i put such a cake as uniform as possible in the center of the cake. a piece and now we hide the cheese and it turns out. here we have such a wonderful ball so that the ball sticks well to the powder. we first roll it in flour in this way a ball. it will be tender and crispy, and then the crumbs will stick if we properly bathe the ball in the yolk with the broken protein and just like that, then the crumbs it turns out. here is such a beauty. and here we have hot oil with you, how we check that the oil is well warmed up, we take a piece of bread and throw it into the oil. look, you see, the reaction immediately went like this. we know it's already that temperature, but if you don't have a thermometer in the kitchen, you can't measure the temperature. we're sending this lovely

look, little orange. eh, you know what else is good. this rice this rice. the good thing is that it perfectly absorbs all flavors. i mean, here he is. soaked in scent. e mushrooms, he is prescribed herbs. it absorbs the flavor of the cheese. look , you're getting hot. well, in general, you and i do as much as we want. so these are almost ready. look how beautiful. and look, what a crust, of course, just a paper towel. so, now we are going to take them out, but what can we already take out

? the sauce that you have going here because they give off the juice and there is such a sauce that they are more shiny. if suddenly it seems to you that there is little shine, you combine honey and soy sauce and with this icing a little bit right in the last 2-3 minutes, before you take it out, go through them. natural wind is enough and sometimes i myself am not my own and do not call. a woman is always right even better for you incredible and on ponarovskaya long-awaited return to the stage

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call the specified phone number or order on the holy wonderworker.rf website. the medal is covered with pure silver and made in the highest quality of chasing. call right now the call is free. oh, how handsome are they? for such ribs, by the way, you can make a side dish from the same rice, season it with butter, olive oil, greens, i i can do without a side dish, because i have such beautiful tender aranches, and such a wonderful dessert. here i take it out. here are some more balls oh beauty. and as for the sauce in general, there can be, of course, absolutely any sauce. whatever you

like, you can take at least even adjika, it’s also interesting, some kind of spicy, but i suggest doing it anyway, and such a tender sauce that will not leave anyone indifferent . i only need the yolk. something in between mayonnaise and olli and yuli is mayonnaise with garlic, but usually a lot of garlic is added. and i'll add just a couple, but slices. in order not to be too much, you know, so maliciously garlic we crushed them like that. chopped up and added. here to the yolk here is a little bit of salt. lemon juice or, interestingly, lime. so

you can take vinegar too, as if the goal is one, we need acid here, and we also need the sauce to be not boring, if you do not add mustard, the sauce will turn out to be boring, especially. it seems to me like this grainy, maheev mustard, it’s good just with a piece of meat. for example, even in such a rib you can serve just by itself. well, i don’t know sausages. if you like it, there’s some kind of boiled pork tenderloin, but in a sauce or salad dressing it behaves perfectly . i sent it here and i'm starting to add a little oil also use a small amount of cold pressed oil because it is very bright. about the same oil. which one

softer. i would say such an accommodating taste. watch in less than a minute. we've got a fantastic sauce. and now it means that if it seems to you that you need a more liquid consistency, add a little lime juice and a little boiled water to get a more liquid consistency. well, in general, it seems to me that such a sauce is good, indeed, in general, in itself. brilliant look after all, homemade food. it 's good for what we know for sure. what are the ingredients. we are adding here. we are exactly

we know that there are no starches flavor sealers. everything is completely natural and a little. these are the calories that don't scare me at all when it comes to dessert. he's ready too. imagine how fast we have today. see beauty and sauce too. in general, the sauce should just cool down. and of course, the mousse must grab. here look. you see what kind of bubbles, these bubbles should also please us inside the consistency. i'll show you first look, see? well, this is a chocolate song, especially since it's you and me and we will try. divine honestly. oh my god, how delicious is that? again, as i repeat, this is not necessary. if you do not like berry combinations with

chocolate, can you omit it? i think this is very interesting. tno, you can even see how well our mousse grabbed. he's holding this sauce, beauty doesn't fall through. well, i propose, for example, to decorate it all in this way with the strawberries that you have. it turned out and there is a green one. we have such a component and the look is more elegant. well bon appetit

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