weak prankster and daughter olesya, who managed to neutralize the dynasty of terrorists in the service of zelensky, i will repeat once again for those who understand only russian tomorrow at 6:00 pm on ntv at the end of my trip, i decided to return once again to the place that struck me with its energy to the place of power to the rock frog. this place symbolically combines all the impressions that i have about sakhalin as a whole, sakhalin i always see it as a distant place. where not easy to get, it takes a lot of time. need a desire just as it took us to climb here along this difficult path in the forest

, but then what a reward opens up before you the first time i was on sakhalin it seemed to me that all this beauty. i just dreamed that it couldn't be real. but i'm here for the second time and i understand that yes it is. it's really unrealistic and i already want to come back for the third time, but until then we still have many adventures, for example, next saturday, so from your friend federico big chao and see you. unpleasantly surprised by the prices for osago with a

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is a cookie that well, first of all, in any perfect coffee season especially, and secondly, great for gifts. now, if you like delicious gifts, i love delicious gifts and give and receive. by the way, this is an option, when you can make a big big batch right. we send the blender to the mixer by hand, of course, beat. it will be hard. but with the help of either an immersion blender or such a large stationary one, it is whipped. everything is elementary. we're just getting started first, it's important when you want to whip your protein to that peaky state. first, beat the protein without sugar. a little slow down so you can hear what i 'm saying. you see, it turns out the first such bubbles, and

this oxygen, we enrich the protein with oxygen. and now e, again at maximum speed, we begin to add 200 g of sugar a little bit. proteins are cold yes, very much, on the contrary, proteins are at room temperature, and then they whip perfectly. and now we beat until we get such real dense peaks, add some vanilla extracts here. we reduce the speed a little and as soon as you understand that you arranges. exactly this airiness and such a consistency, dense light begins to add 50 g of ground almonds. i have blanched almonds. well, if you wish, you can take

blanched, in principle, if you wish, you can take hazelnuts, you can take some kind of nut, for example, pistachios, you will need such a beautiful greenish tint, and here i have another 200 g of coconut. this is coconut. you know dried coconut. take your time, in fact, this is already a super quick recipe, everything is very, very fast and at minimal cost. i would have said energy also turns out, because everything happens in a combine, and you and i take already prepared ones. i have a baking sheet with baking paper . the dough is ready. from this dough you can make not only cookies, you can make a roll, for example, you can make korzh and then it will be fine. you know, such a protein base without flour,

and you can decorate it with some berries, add a light cream and it will be just songs and a fairy tale. well, there are already songs and a fairy tale at the same time. look how it turns out very obedient, in fact, the dough, i i take and leave. like this on a baking sheet. the cookies are shaped just the way you like them. in addition to the fact that they prepare the dough, they bake quickly. they are also fast literally 7-8 minutes temperature 170 degrees hot air. i mean , it's express. i would say recipe. i am often content trying to find some interesting protein-based recipes, because sometimes only the yolk goes into mayonnaise. yes, it remains, uh, protein ice cream, when you make it also comes yolk, and there are quite a lot of proteins left,

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tomorrow at 20:20 on ntv and, as i said , the temperature is 175 degrees. we are waiting for hot air mode for 7-8 minutes, and in the meantime, we are preparing soup. here. you know, not always, we manage to plan everything in advance. sometimes someone from the family will persuade you to an unexpected adventure for dinner, for example, yes, and suddenly a friend calls, and you decide to urgently meet to sit and talk, then you need to group very quickly, check the stocks, run to the store, right? yes, wrong, you just need to make a

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we have a class, by the way, with you today i ordered quite an exotic soup for myself. i am the products of the savings banquet. i'm going to show you very quickly. two tablespoons of olive oil or in a saucepan or in a stewpan in a frying pan is not very convenient when there is depth here i have already chopped celery root and an onion. here is such a white onion, that is, i usually cut onions into fairly large cubes. we also need a pear like this, you and i have an exotic combination of products, however, celery root, toys. in fact, the products are very simple celery root, which in my opinion. well, people who love to cook and love to eat for a long time probably know that celery root is such a wonderful root vegetable that

ideal substitute for potatoes potatoes have a lot of starch. but celery roots have little starch, and therefore it is more useful, of course, to taste. they are with potatoes. well, not exactly like that. i would say synonyms, but nevertheless, warm oil works perfectly from the point of view of replacement. i can smell it. well, he goes first to the mask alone for a start. we don’t add garlic, we don’t add potatoes, we add everything of a very light color so that we get such a monotonous story so that the soup was a beautiful pale. a little salt just because the onion loves, like any vegetables, salt, as soon as the onion becomes soft. we add celery root here. and we continue without adding, until

the broth is vegetable broth, a little more salt, in general, about a quarter of a teaspoon of salt. in principle, i add soup, because my broth is not salty, and then it’s like that, especially when we say vegetable dishes are not literally on the table. it is easy to completely adjust to the taste of each a-a person who will be you this a meal to share pears. i need two. oh, an elegant combination, yes, and you know what's interesting, it's just such a surprise-surprise, then when your guests will try it or even household members. and if they don't know that they added crush, there is always such a question. and what is that note? and how pleasantly sweet, but sweet at the same time, and you know this, not cloying. and now boiling broth. we pour everything so that it is covered. and cook

until done. meanwhile, coconut, we already have beauty. oops done i'll tell you honestly, the combination ah, vanilla and coconut for me this smell, but just killer is very hard to resist. now they should be completely cool and that's not all. well , that is, you can, of course, pounce on them already, but it’s better to let them cool down, i’ll show you another little secret. it seems to us that they are suitable for overeaters, only i don’t know on weekdays , for example, yes there is some kind of tuesday, when you need to quickly cook something like that, but i, for example, when it comes to pasta, i cook quite often . i boil with reserve more pasta, so that later you can either make the salad warm or cold, or bake it today and it

’s truly festive. such a dish for the day off . here, how is it today? yes, but at least work. the main thing is to choose the right pasta, when i cook pasta i use only grandi pasta, look, these are pans, firstly, this is durum wheat. that is, this paste is correct not only from the point of view of how it looks from the point of view of what it tastes like, but from the point of view of benefits for the body, because pasta a is made from durum wheat is much healthier for our figure and much less dangerous, even if we eat every day, and i can eat pasta every day, but because it is wheat, these are such slow carbohydrates that are well digested and give us energy. and besides, grandi pasta is gourmet pasta. this is for those who really appreciate the taste, and pasta, but also the time, because, by the way, this pasta is very difficult to digest. it is always al dente and made. she is on bronze matrices. this means that these

pasta are so happy to absorb any sauce. now you will see for yourself in this, we heat up the olive oil. in the pan, add a couple of cloves here. garlic, while i have such large cloves of garlic, and i still need two, if you have smaller ones, then take it, chop four coarsely. this is how we cut and grind. in general, the main thing is that the pieces turn out not too small, we don’t need burnt garlic, but i poured about one and a half tablespoons of olive oil too much. to the frying pan, because we will make the sauce not only thanks to the olive oil , we will get so juicy, but also now now look at the frying pan, when we remove the hot stuff directly from the hot oil, you see, we enrich the garlic in this way, so say, the oil is the aroma of garlic, and therefore we do not burn anything, as soon as we feel the garlic man. yes, here's your nose

telling us that the flavors went to work. oh, they added tomatoes in their own juice here. it 's just shredded. well the italians can call landings. and we know that it's just, uh, good ripe tomatoes, which are not available every season, and in a jar they are always available, always at hand, but to have the right taste. this one, especially if we have tomatoes, uh, are already missing in the form in which we love them seasonal, yes, in their seasonal ripeness, but the taste is tomato. we get thanks to this tomato paste mahve, in general, it seems to me that there is no hostess who would not use it, but tomato paste, but i always use tomato paste moheev, because i don’t have starch, and it’s true, well, it’s like my grandmother’s in the kitchen. i add it, as my grandmother did, as my mother does when preparing soup sauce for any roast. look, what a beauty. and here,

i think, are all italian housewives. they would also support me, they would say, yes, yes, the right taste of tomato, they stirred everything, as it should be a little salty. by the way, when i add this, but tomato paste. i never add sugar because it's the tomato paste that balances the acidity, tomato, which is. here, and in tomatoes from a jar, yes, and fresh too. then we add pitted olives here, two big beautiful ones. we continue to simmer it all, but in a large bowl i combine grated hard cheese any it can be it could be parmesan if they did, of course, italian recipes should only be parmesan but it can be just hard cheese that suits you and uh, here i have cottage cheese delicious. i want to tell you cottage cheese. uh, sure, it's one of those products

which it is desirable to have in the diet several times a week, because cottage cheese is famous for the fact that it contains calcium phosphorus, which are easily absorbed, in general, cottage cheese is easily absorbed. and this is its main advantage of the protein that it contains. well, then it is a fermented milk product, and fermented milk products are very useful. well, then the vkusteev’s threshold is made from the milk of the manufacturer’s own farms. this means that this milk is of the highest quality and the manufacturer has everything under control, so you and i trust him with this. manufacturer. so connected. a pack of cottage cheese with grated cheese for spiciness, i will add a little adjika here. you can add a peppercorn or some kind of chili pepper, that is, some kind of hot pepper. well, adjika works even better, because it goes very well with tomato flavor. a little paprika. and here is a drop of

sweet, that is, it is not spicy, it will just give a little. here is such a wonderful note, like sweet pepper, and now i take the form of olive oil at the bottom of the form, when i cook, pasta, i i cook in such a way that the water is very salty. you and i often talked about this, and in order for the salt to be like this sea water, you know, and pasta, then they take so much salt. how much they need and therefore here i don’t salt separately now, this dish, because i slightly salted the tomato sauce and then the cheese is a little salty. cottage cheese is also so pleasant in it, and there is sour-salty , but a note, so you see for yourself. taste, as you like, do you need more salt, but i think you can always add when the dish is already ready. and now we

distribute it in this way, our tomato sauce on top. that's your bastards, you know? it's true these are casserole pies. it is always always festive, so this is just the kind of food that is very simple and requires a minimum amount of time. well, not every weekend you want to spend 2-3 hours in the kitchen preparing food. although, we did it again love. for us, this is a separate kind of leisure. i don't know the hobby of meditation, whatever you want, they put it all together and put it in the oven. wow just we warm it up properly, as soon as we see that we have a good crust, but i think that for 25-30 minutes at a low temperature, so that the pasta still remains aldente, we need it. and now you and i are bringing our soup to readiness. i suggest serving it with homemade croutons. well, what

does it mean, home cool? here i have yesterday's bun, but, which is actually, well, yesterday it was good and fresh, and today, either in toasters somewhere, yes or already dry it? uh crackers. here, look, i'm doing it. this is how i tear my hands, and i like it when the croutons are crusty. that is, i do not take only the pulp. i like it depends on what kind of roll you have. here we tear in such uneven pieces and they turn out. in my opinion. so especially convincing, by the way, they can be made more. and in general, i remember, even my grandmother and mother. i have always made croutons. sometimes rubbed with garlic. sometimes they sprinkled with herbs, sometimes just salt, and they could also be from borodino bread. could be from a white loaf, that is, absolutely any any bread that was not used. yesterday the day before yesterday i went to crackers and this, of course, it seems to me that children love to carry and it suits not only soup to salad. well, just such a homemade snack for

adults. probably i would not recommend getting involved in crackers, but for children, why not? how about some olive oil? so. a thin stream of a little bit of salt large coarse sea salt and that's it, right in the same place where i put the pasta for a short time we put croutons. so for a few minutes, meanwhile soup. remove from the fire, well, look how we check whether the soup is ready or not, you see the toy and the celery root are all soft. you see, everything is absolutely perfect with us, it's ready

, which means, it means that we take an immersion blender or send it to the bowl. in general, we must beat it all up so thick it should be. yes, if you want it to be thinner, we have leftover vegetable broth. you can add vegetable broth, but, in principle, it should be puree soup. that is, it should not be mashed potatoes. well, when as instead of potato, but it should not be liquid liquid, after all, this is a 100% natural puree soup. his to the eyes of the case when you are still in shock from the number. i will not get tired of saying words of gratitude to all those who make this beauty everything. it was just a fantastic magical

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the stars agreed to find roofers, because repairs are worse than a natural disaster. wanted to hang the door dropped, broken finger circular tomorrow. well , look, it turned out, the perfect consistency. here it is important to take your time and beat patiently to the consistency that suits you. for me, in general, puree soups should be absolutely smooth; there can be no such, er, compromises, lumps here. uh, if something does not suit me, then i can also grind through a sieve, but in this case, just look at the perfect soup and how much it turned out. and you know what it means, it means that today and tomorrow a healthy soup. we have with you. here we are ready. serve soup, by

the way this soup. i think it's perfect for a diet. you can even see here that we don’t even have potatoes. that is, everything here is all very easy and useful for adding. i would say this and the benefits and interesting tastes of some kind of cheese. well, for example, some pickled cheese. here is feta a little bit of feta in each plate. here's how to crumble. it will add a little spice. she will add a little bit of such creaminess that is in feta. i choose feta so that it is not very salty. here are just a few of these cubes of cheese and herbs. in my opinion, perfect, uh, or thyme or tarragon or cilantro, that is, some kind of such greens that are bright. well gentle, that's how we

need it. and of course croutons that ah will support. here is such a story. well, look, it's just a luxury, hold on. here's your soup thank you and we are now while we wait, just a few more minutes until our pasta is ready, we finish the miracles with cookies. here i don’t add chocolate, what’s nothing here, only chocolate. if you want, and you can add cream, you can add butter , but here, in principle, you understand, we need not so much icing. how much just melted chocolate. the main thing is that this is a water bath and the bottom of the bowl in which you have chocolate does not touch boiling water. see? uh-huh and when we stir chocolate we use either silicone a spatula, or a wooden one, but in no case a metal object. no more secrets. there is no happening here. everything you see protective minutes

chocolate should keep us in such a warm state. see? that is, as soon as practically. he melted down on me. i take it off the fire and leave it. still in a water bath so that the temperature does not drop, because until the temperature drops, the chocolate is in a liquid state, what i do, i take a cookie. and just like that, oops. yes, that's all. it's all fast, it's all elementary. just beautifully ornate. and again, the combination of coconut vanilla chocolate becomes even better and more beautiful. if you want to give such cookies, then naturally, first you need to dry this upper chocolate icing on the left side and only then pack the box either in a bag or in a glass jar, by the way, a glass jar is the

best idea. in my opinion, with some kind of glass ceramic porcelain, because the jar will eat the cookies, and the jar will still remain and will remind you of that wonderful tasty gift, which you presented. well, of course, you can also sprinkle something on top for children, some multi- colored powders are suitable to make it look even more elegant and attractive to them. and you can sprinkle it with almonds, or you can, for example, put chocolate glaze on the same hot layer, and sprinkle a little bit of coconut with such white powder. well, it's already fun, invent, experiment. how do you like it better? dessert is ready. all that's left is to take it out of the oven. which

is also ready. but here's the pasta i first offer be sure to drizzle with olive oil. and for shine and for taste and aroma, and also sprinkle with greens, there can be any, but, frankly , i will not be original. i will add more basil with my hands. that's how to torment him to hold. he then becomes even brighter with such an insistent offer, precisely with his such green joy. well, it seems to me that everything worked out for us, the main thing is quickly, but in general it is healthy and tasty. bon appetit.

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