wherever sbp is accepted. pay for purchases through sbp and check if the winnings on the site are everything i want to eat in the rive gauche mobile application admirals of the district new season from monday at 20:00 on ntv attention notice from the imperial mint at all times, especially in the most difficult faith helps to live . after all, we so need the support of the holy intercessors. one of the most revered heavenly patrons saint nicholas the wonderworker millions of people turn to him for help in prayer to ask for protection for themselves and their loved ones today, especially each of us needs the holy intercessor and patrons of the imperial mint is proud to present an illuminated medal in honor of st. nicholas the wonderworker order the medal of st. call the specified phone number

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kazakhstan but this is my first time in shymkent and i will say right away about it that the fact that it is among the major cities, the southernmost in the republic, i immediately felt it, firstly, it is warm here for 10 months of the year, and secondly, the prices for all service products are also south, that is, lower than in other cities compared to russian prices. i just keep quiet, they tourism is not hackneyed here, on the contrary, it is booming, so i was able to discover a really new face kazakhstan for ourselves, but we wanted to talk about the cuisine, we want to. i even called street food a cultural asset since childhood. everything is delicious, so shymkent is your big rakhmet and you are friends from your russified italian friend federico big chao until next saturday.

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it slows down the rate of aging and preserves youth. the first acetyl dotation, in tablets from evalar, we often prepare ice cream in the summer , firstly, when it's hot. yes, you want ice cream. well , we did not agree with the frenchman with us. it seems to me that i already once told you that the most famous most, uh, old cafe, in which serves ice cream for the month of august is generally closed, because there is the chief, i don’t know the chef, what is it, what is it called, the one that makes ice cream. he thinks it's too hot and the ice cream melts too fast, which is why you don't understand. what a feeling. but in winter there is a queue, well, we, of course, today we have winter here in full swing. we make six yolks and 150 g of sugar

what does cream ice cream mean cream ice cream - this means we need cream and milk ice cream, only cream, of course, will not ice cream, but rather a frozen dessert. and if we are talking about the classics, then you definitely need to combine cream with milk. i combine in equal proportions the fattest cream, which e. i love it as a rule, 33%, 250 ml and the same amount of milk tastes good in general. i want to tell you what good milk means good milk - this is the milk on which porridge turns out delicious coffee, you add this delicious ice cream on it, but it also turns out delicious. and all why because the manufacturer who produces this milk is very takes care of the quality of the interview comes to the producer's own farm so the whole cycle is under control. and this means that we get milk of perfect quality in this bottle,

which corresponds to all my personal taste preferences, but only 250 ml of milk, how much cream? i also add a teaspoon of vanilla extract here, you can add vanilla beans, if there is such a luxury. why is it not important for me to add in this recipe? i am vanilla in extract or grains, because the main taste is in i will have ice cream with cherries as soon as they appear. here are the bubbles. you see, on the sides we do not let it boil. it is important not to let it boil. that's exactly this creamy milk mixture right here, where we beat the yolks with sugar. i add, creamy milky vanilla, joy, brought to a boil, it is important that, uh, a saucepan and a saucepan that you make

ice cream. we have custard ice cream, so it is absolutely safe that the yolks are raw so that it is a thick bottom. wow, well, naturally technique always help us, because well with such a speed, of course, it’s difficult for us, but to beat, but now i’ll try. why do you and i usually cook such dangerous desserts, including ice cream, in a water bath. i will be fast today . look what beauty, you see, yes, airy already. uh, i recently began to cook ice cream without a water bath, and for beginners this way. i do not recommend. but if you have already prepared, as we have prepared, maybe several hundred kilograms of ice cream. then we don't the gray wolf is terrible, and then we can quickly and quickly like this, stirring it is important that it

be either a silicone spatula or a whisk, but not a wooden spoon, in any case. yes, a wooden spoon does not give this one quickly. here you can see the rotation. and what do we need, we need at a very, very low temperature, i continue to brew the yolks with cream and milk, what is happening? well , first of all, we, of course, uh, we get a safe story, that is, many are afraid of raw eggs, and here we boil eggs. they already subjected to heat treatment. if you brew this base well, you get it, such a real ice cream, and the consistency is the structure of ice cream. well, i see it is lost. yes , it was right there. but now here's another secret. you and i have already gone through this, we continue to stir for a couple more minutes. all because the dishes, especially when they are

heavy with a thick bottom, they keep the temperature and, naturally, the temperature continues to cook our base, and our task is to prevent this from turning into anything, neither in what kind of omelette mayonnaise will make festive dishes tastier, how to slow down the rate of aging. take acetyl like a theon. it slows down the rate of aging and preserves youth. who did the first acetyl to tathione in tablets from evalar nikita panfilov and his faithful partner? like you favorite series dog, previous happiness from monday at 22:10 on ntv superstar new season tomorrow at 22:20 on ntv get a loan with a fixed rate of 8-90% great, and now for everyone. fix your loan rate online

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this form, which you see, there are no flakes. this is very important. here i am just talking about the same omelet. yes, what do you always have, but there should be such a clean bottom, when you have everything, a lush air thickened, but not curled up now. well, before we put it in the freezer. we have to cool it, because we will freeze it already with cherries and leave it aside with nuts so that it cools. while our dessert is cooling down, you and i will cook pasta. here are the pasta itself, which

i love them so much well, i love them so much and so much this is mine. well, here's some. i don't know what food is associated with the weekend, what i thought it would suit you and me, i take a big fat one. a clove of garlic, straight thick, thick, i take a small onion. here is such an onion and garlic chopped not too much. small, not as it happens. well, when we do something so that the garlic is not present at all, it is not felt here. in this sauce, we have a lot of ingredients. well, it's still the main character. by the way, which time to send already in the water that i have boiled. this, of course , is the spaghetti itself, because there are a huge number of sauces, but good pasta. not so much on earth my favorite pasta is

grandi pastor. why? well, firstly, because it is delicious, and secondly, because it is beautiful, this pasta is impossible to digest, because they are made from durum wheat. this is what, it means it means that this wheat is much more useful. and than wheat of another variety, when you know it, well it's much slower sugar and then bronze matrices, with the help of which these pasta are prepared, allow us, and to have such a beautiful rough all-cooked rough surface on the product, regardless of whether it is such long pasta. or it can be fusili, that is, such spirals or falfali butterflies or some large packers anyway, the rough surface allows you to absorb the maximum amount of sauce. that's the main thing we need. that's why i boil the pasta, according to the instructions on the package, but still i won't finish it for a couple of minutes.

i've already overheated my frying pan. let her cool down a bit. it’s good that i didn’t add oil, because oil doesn’t burn. let it come to its senses a little, cut it, onion, garlic, uh, the classic is called sofrito in italian classic, that is, uh, italians do not necessarily only make such a base for pasta with pasta. but it could be, uh, for a stew, for example, uh, that kind of base is what makes the alliance claim the mediterranean diet keeps them young and beautiful. well, look same. look at me, everything is about the same size, but i must tell you that the cube should be small, why do i need everything like this equal-sized small cube so that everything is cooked at the same time? you don't need a lot of carrots. i think that here i think that half a carrot

will suit me just fine. and, of course, in the same way. frying pan return a little fennel seeds to the fire. just literally a pinch of fennel has such a slightly anise note. if not, fennel seeds, i've tried more fresh dill already, when the pasta is ready. and if there is no coriander, coriander will be a little different, but in a different way this dish will be colored with a little bit of paprika. it 's spicy paprika and chili, you can use or perocino. and now, when we understand everything here, a hot frying pan, but you don’t see it burning,

but just in a hot frying pan, the spice aromas of a couple of tablespoons of olive oil immediately open up in a different way and now you can add a little here , we add this elegant beauty. look, yes, well, it's very true. beautiful, and now literally 2-3 minutes. we need everything to languish here in this way to prepare. look at my sausages here. here is the beef and pork. and this pure pork sausage will be interesting to use, i'll give you wonderful sausages.

as soon as the onion and garlic become transparent. this is how i release the film. sausages are such a winter pasta. well, of course, well, such pasta, of course, can be the first second for me and the third one too, because there are a lot of vegetables here too the fiber is good, but still for uh this or a holiday dinner dinner for a hmm weekend. of course, i want something else, of course, but in principle, in my opinion. it is so self-sufficient that you can take note and, uh, cook such a pasta there within a week and everyone is satisfied. well, by the way, instead of sausages, you can take minced meat, just sausages are already seasoned by themselves, and they are, as it were, prepared to be either grilled or baked in the oven , yes, the most important thing. don't forget the tomatoes

here we can already say half the battle is done, by the way, all the spaghetti. we have also done half the work, so i send them in this way. right here. so here we have pasta, while, of course, it is al dente and it needs 3-4 minutes to get there, but in order for it to be absolutely ready and very tasty, pour some water, because i always play it safe and pour a little water , in which the pasta was cooked, we make such a dislocation, it's just more convenient for me.

so look how beautiful. and here i add firstly, a little salt, because our water was salty, in which we boiled a little hot pepper pasta. well, how are you? remember we added hot chili peppers? and white wine, which besides giving flavor, of course, the alcohol will evaporate, if you do not want to add any alcohol, as a matter of fact, for such. eh, just the cases remain the water in which the pasta was cooked, but nonetheless. it may be needed even in the case when we added wine, we first give, and the wine evaporates like this, so that only aroma, and there was no presence of alcohol here . and we leave it on low heat for literally

two or three minutes until the pasta is ready, because the sausages are already ready with the vegetables too. well, then, of course, we will bring the sauce itself to the ideal, and here we have the ice cream base with you. and what do i need? i need a cherry. she was frozen. i defrosted her. i just took out nothing else the day before and put it from the freezer into the refrigerator further. i need a pistachio blender. pistachios go well with almonds. e, in this case, it seems to me, joining with cherries only works with almonds and pistachios do not work. uh, pine nuts, walnuts. i think it's pistachios and almonds. here they are somehow delicately the taste of cherries does not neutralize, so here i have such a choice of pistachios. i grind some of the nuts finely

, you see add 3. what a thick wonderful mixture it turned out. you see i add a small handful whole. well, it's beautiful. it is too. see how they are. oh, how well it thickened. we haven't even sent a freezer yet. and i'm adding cherries here. without without without liquid, only cherries, because the liquid will give us extra wateriness. our milk does an excellent job of trying to balance the cream. it

somehow comes to mind. and it turns out like this. well, how would you know such a dessert, which look to me somehow from childhood for some reason. i don’t know why, but i want to tell you when you have already filled your hand with brewing. here is the basics, it all happens, once or twice and it's ready. well, it really takes very little time, and indeed the minimum number of manipulations was closed with a lid. and put in freezer. so we're doing great here. you know, the wine has evaporated, the sauce is thick. what flavor? my god, how it smells, now such a beautiful, unifying plate. you know,

while you still have most of the grated cheese in the pasta, any hard cheese will do, in general, any cheese that you like, in fact , some cheese is suitable for such a paste, for example, like smoked suluguni, because here this is smoked meat, which is sulugunin or in any other hard smoked cheese in combination with meat taste. she works very well. i now the plate should not be cold, because the pasta cools down quickly. they should be eaten hot. i'm a little bit below. we spread the cheese like this, beauty, and only in this way we sprinkle everything with grass completely. well, as it were, you know, it’s right and logical. this is when we have regan basil, maybe

cilantro, that is, the grass should be so very. well, summer fragrant look how beautifully dressed up a little bit of cheese is left. i remember it like this. well, here is the first dish at us on the table we make a salad very quickly. i want to draw your attention to the fact that the italians really believe that the mediterranean diet prolongs life and youth. but at the same time, i must tell you that food alone will not be able to preserve youth. and moreover, i don’t really believe in some kind of instant cosmetic miracles of beauty shots, something else, after all, the body needs to be

helped from the inside. for example, japanese women have long learned to freeze their age. yes, have you ever noticed? i'm definitely watching these pictures are 255 years old to figure out where which is impossible. and why because they take an antioxidant called glutathione, but it is very important that when you choose this drug, the word acetyl must be present in the name. here, i'm taking acetyl now. here he is evalar acetyl confuse he is evalar the first in russia here he is in tablets in the correct easily digestible form, this is a powerful antioxidant for prolonging the youth of the cells of detoxification of the body and launching antich, programs from the inside, that's just what i'm talking about to you, by the way, acetyl. here is etion. i order in the evalar online store, it is very convenient. you see, so we are young and beautiful and think of our bodies on the outside too. whoever chooses tasty tasty where it's delicious, you won't

believe how grigory leps you played before the criminal case. you behaved well this year, of course, at times there were excesses. what diagnosis was made to yuri antonov in austria so-chak-chak, so for santa claus he gave philip kirkorov a bracelet for half a million rubles lolita will bring the winter holidays, where i will have sex on the beach, finally. how natasha koroleva is having fun while her husband tarzan is on tour gives me such an image of a teacher. you won't believe it's 10:20 p.m. today in this area, a new season from mondays on ntv for the new year and

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in order for you and me to just get another additional source of fiber. i believe green salad should be a daily part of the diet. especially such a green salad, which is now on my table. look, this is a seasonal mix, belaya dacha and here are wonderful, and the balance here is such a bitter arugula. spinach is here. it 's all herbs here. and look how happy the green color, by the way, can be seen, like this, that the salad is fresh, by the way, washed and dried several times. we just open the package and immediately use it and honestly tell you such leaves. they themselves are

already a lift for me, uh, and moods, and of course, of course, they are also beautiful and joyful, and it tastes good if we make a good dressing for this and add some nuts ingredients. and you can, for example, rub. kini can add carrots. i propose to this wonderful salad mix, which, by the way, is called the sea winds, you know? it's so summer. i want winter, i want summer, and winter, and sometimes i want snow in summer. well, that's how a person is made. what to do? beetroot slices beetroot? i just baked and chopped. so , so that the hands so, from the cherry, the fingers become pink, so i didn’t think of using a bag or a glove. here with beets it’s already more prudent, i add here, slices of beets. i love roasted beets. i love vinaigrettes. i like beetroot pies in general, you know

. and of course when the season starts spring candle. well, beets are good for everyone, what is a root crop, like a pumpkin, like a potato, it is perfectly preserved during the winter, therefore, now it can be said that the same season is no worse than in summer. now we need to make a filling. here. where are the gas stations, and it seems to me that beets are sweet, so i want something spicy. and well, spicy, not scalding. still. if i made, for example, aspic meat or, uh, some kind of fish, too, uh, well, some kind of pate, then i probably would have taken such a spicy russian mustard, and i also took maheev mustard, but in this case for this dressing. i need grainy mohei mustard, because it is more delicate and it does a good job of leveling out this sweetness that is present in beets, but it will not kill the freshness of the salad itself. and it is very important that we, uh, keep the balance when we make gas stations, because sometimes they will

refuel something even in a restaurant, it happens that you don’t understand what you are eating? and here we are still with you look olive oil. a little honey mustard or, uh, can i have some maple syrup? and also a little bit here, by the way, honey. i need i take chestnut honey. what is my thought? what is my idea my idea and my idea is that chestnut honey goes great with cheese. i'm going to add fresh, but goats, but you can add fresh curd cheese, maybe, uh, if you like feta, it will also be very great. beet of light. and it matches perfectly. well, that's exactly what i like. such a light piquancy of goat cheese, especially considering all the other colors of this beautiful salad, let's call the sea like that, winds our salad sea, winds. and uh, when you dress up a salad, especially such a leafy one, you don’t need to oversaturate it with dressing, it’s better to give a dressing, and in addition it can be on the

table, if it seems to someone it’s not enough, someone will add it to themselves, well, or i always put it, there is vegetable olive oil . and so that you can give someone could uh, well, how to bring the dish to your taste. and so, in principle, look, i put everything together like this. added some cheese. just like that, you just know that everything is even. and weed, if we added basil to our pasta, then here, i suggest you add mint, because mint is also very good friends with beets and cheese, and it is also the freshness of our grass. well, in the sense, here are arugula, and spinach will support. well , i think we already have two masterpieces on the table , we need to be a little patient and wait until the ice cream is ready. and here is what look. yes

, i love it when you see how when it is still like this? well, that's just lagging behind to grasp. naturally. i punch it a little submersible blender, but at a low temperature so that it quickly acquires such a, uh, uniform, smooth, but structure, but at the same time, you know, you can, of course, just leave it like that. but then you have to wait, probably, until tomorrow. it just freezes faster that way. and you know it would be great if we add. fresh mint rosemary or thyme is then generally simple and beautiful. look how well, in winter, of course, look, christmas tree, christmas tree, burn. well, this is what we got today. i think it's very festive. but it's definitely an appetizing and delicious story.

hello welcome to the information service of the ntv company this program is with you today