steel, i’ll say separately that for some reason it reminds me of parmesan for an italian. it's great, as it is in general. everything in cuba is great. i'm very glad you liked it. suddenly cuba is one love. do you remember god loves the trinity, i see you here for the second time, wait for me the third time. we'll see each other again , cooking something tasty for eduard, come here to suffer. thank you. guys in cuba, well, seriously, well, let go, and let's repeat and see once again this beauty has gone into the void. well come on come on.

is that all? well, i saw, yes, let's go further. friends, i hope you also liked cuba very much. we

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today we will make such a cake, which can be done in advance, you can make these cakes, for example, a week before this cake should be served, because this is generally the basis of this cake. i have a little aged. so they are 3 days old. this is actually such one of the secrets so that you get a good meringue, and meringue roll or such cakes, we start beating them. speed of salt add here, cream of tartar half a teaspoon of cream of tartar is such a stabilizing thing. which

allows the protein to keep its shape and at the moment whipping, but the main point of baking is apple cider vinegar 1 teaspoon. we add sugar here i have ordinary white sugar 100 g a little bit because sugar has time to dissolve in protein, 100 g of white sugar and 130 brown. to neutralize , god forbid you know, arising, for example, it happens that apple cider vinegar is even apple cider vinegar. or, by the way, white wine vinegar can be used here too much gives such a flavor. that's just the flavor of vanilla helps. we can handle it. half a teaspoon. here now when the result that we are with you.

should get he seems to impress me. the truth is incredibly beautiful, but the sculpture is a sculpture in general, you know, it seems to me that in this, what are the ingredients of proteins and sugar, nothing more. and look how wonderful it is at all impossible. this beauty would be if it were not for the main assistant in my kitchen, because whipped squirrels are so beautiful it is impossible without a redmond kitchen machine and i, therefore, are completely calm. you know, you can even just leave the squirrels to whip and move away, because this kitchen machine fails me, never a planetary mixer, beats proteins. just ideally, you can set the timer to go about your business, as i already said , step back and call the phone, and the mixer will turn off by itself .

and this kitchen machine is also just a blender and a vegetable cutter and a meat grinder and even a pasta machine, but all that you and i need to make a meat grinder happy, by the way, is a separate attachment for making homemade sausages. what about me seems this idea for the next meetings? and here we have with you now the only task. we introduce 50 g of chopped walnut gently mix. and this , in fact, is dough, so i have such a look. well, i would say, the luxury of two molds of the same diameter, and therefore it can be baked as well. well, quickly, that is, at the same time at once, but two cakes. uh, in principle, you can do it, of course, uh, one korzh just takes longer, the baking process itself. well, i laid them out

with baking paper smeared with creamy oil so that they joyfully jump out of me, then , when the temperature in the oven is ready, it’s low, but 150 °, well , in fact, if i were to drink, bake, for example, meringues, right in this, you know, in a serious sense words meringue or meringue roll, then the temperature should have been lower, for example, 100 °, yes, or even well, as a rule, the oven is heated up later. the temperature drops here, my oven will warm up well to 150 °, because it doesn’t matter to me that they are snow-white, so that they don’t crack, you know, they can and crack. and as i said, they can be so delicate beige, we wait half an hour. i love coming back to our house. because home is where you have tea, princess nouri is good where you eat delicious, not with someone who cooks delicious delicious delicious food, where

it tastes good. - cheers, son always. if you are an ordinary guy, it doesn’t shine for you, an unprofessional singer is hiding under the mask of charm, yes, or am i mistaken in front of us that this is a very talented extraordinary, bright mask new season tomorrow at 22:20 on ntv premiere with monday at 8:00 pm on ntv when did the headache corner the directional action?

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support pulmonary immunity emotions. cough innovation in the 21st century. came what is very beautiful for the first time all the secret novels and stunning movie stars very much influential people from the soviet era high-ranking if sympathized with both the enigma and its scandalous disappearance. favorite actress is very sad. the story is very sad based on real events today at 13:00. ah, such a nice handful of thinly sliced ​​garlic, by the way, while i'm chopping it. i warm up the oil 3-4 tablespoons

of this oil. we need not only to fry the garlic to the state of chips, but even then, to make sauce based on it. and here it is important that the oil is not too hot, because if the oil is too hot, then the garlic is worth burning, and this is not our task. we need it to slowly turn into such caramel pieces. we need a lot of water. i'll salt it. about one and a half teaspoons of salt and in this water we will first boil the kale, so that the kale is tender, it is very important to remember what we need to cut out. these cores are mucus from the leaves, because if the cores remain, they will be. well, from them it is impossible

to live in the boiling salted water we throw. leaves without core kayla very useful weed. well, she just needs to make friends to figure out how to cook her? because, of course, it is also great in sauces from pasta and to make some kind of smoothies or putties based on it. she's behaving really well. look how beautiful it is here. have a look at us. how wonderful it really takes 2 minutes to cook homemade garlic chips and you're done. and, of course, this oil is saturated with the aroma of garlic. it's just lovely. i take one chili pepper, chop it. i add this instead of garlic. oh he too

here talking brilliant and a few shallots. also thin with the same petals. we remove it so that nothing burns right here, here we are sending it. oh beauty. such pasta for vegetarians, i love it. yes, it's straight. well, first of all, this is for those who love pasta. i would say return the shallots here shoot. so, look how persistent he is, after all, it’s not for him. he needs seven or ten minutes. it all depends on, well, you also know how small the young leaves are, and so on, and pasta will be today, of course, pasta is added, directly here. and not just pasta is spaghetti grandi pasta, in general it is spaghetti, which

are also made from flour, but durum wheat . they are made according to traditional italian technologies on bronze matrices. what does it mean? this means that each of these wonderful spaghetti sticks absorbs much more sauce than regular pasta and moreover, these are just the right carbohydrates. it's useful. carbohydrates are a paste that does not make you fat. i declare it absolutely officially we add in general actually. this sauce needs a lot of pasta. and most importantly, do not break. never. most importantly, take a large such pan. you see how they quickly quickly agreed that they need to soften like this and take the form that we insist on so we add to luke. and, don't worry, if a little

water got here, it's just good uh-huh , because water gives us juiciness. i suggest adding a little mongold. this is also such, uh, grass for salad, young young, beet leaves, they are good, as you can see in raw, well, for sure. they are also beautiful here in this form, slightly poached. if not, you can take such grass, you can take spinach , you can combine both, in principle, such a tender herb as a baby spinach or mongold or arugula should just graft a little. here she has already tied a wonderful little more oil with us and you can turn it off. let's put it in a hot frying pan so that it all keeps the temperature. i'll just lighten up a little bit. so it is necessary that we continue to create pasta, then we will not lose time to combine the sauce. we don't love you time to lose, we will make fish with you,

a quarter of a teaspoon. chile, but you see, i take coriander, ground, a teaspoon of coriander, and then a little sweet paprika. i also have it smoked. this is very interesting, by the way, the spaniards love smoked sweet paprika and here i have dry garlic, it turns out. here is such a, you know, a very fragrant mixture for this mixture. i add olive oil. i salted the fish, you see on one side. oh how fragrant. i actually think that i need a little more and garlic and you understand this a little more, than it’s good, to be honest, that’s exactly oily fish. uh in this case, because when we have such a spicy, uh story, then oily fish

levels it very well, only lemon. as a matter of fact, that's all. and the fish are gone. and that is, she takes this hot sauce, and she takes it so well. she's like, first of all, she stops being so fat. yeah, and it becomes like this, but rather, i would say, well, i wonder, they are fatty, and the sauce stops being so spicy, ie directly here is such harmony happens. you see the salty part, i smeared it , so you can pickle it, of course, but in fact it’s necessary. i don't see it in this recipe at all. why because when a well-heated frying pan? i'm here with this seasoned side. you see, i send the steaks to the pan, as they say

, the pan warmed up well, and that's fine. d. of course , by and large.

the spaghetti is just ready. we usually save a little water in which the pasta was cooked and drain. in in this case, proceed as follows : this beauty was sent to the pan from the pan. turned over quickly. oh look

what a beauty. we connect everything we need a juicy sauce, but still, besides greens, it's not that i directly insisted, but it seems to me that creaminess never hurts. and i don't mean butter, of course. in this case, i mean grated cheese. i have grated hard, cozis, cheese, you can use any cheese that you like, by the way, there are a lot of interesting producers on the market now. look as soon as it smells. yes, such a bright

spicy taste. so well, here, our spaghetti is almost ready. we post them happily server. oh you see, right? here are these wonderful garlic chips. look how beautifully festive and elegant a little green regan is, the dark one will be good not only in taste, but also in color contrast, because we already have the potion. we have a kale. we have young mongold spinach. and

here is a little bit. here is such a dark-dark-purple paint. well, except, of course, because it's a wonderful fragrance and more a little bit of olive oil. and of course. cheese, well, the first dish on the table, the fish is also ready, remove it from the fire. we remove the lid so as not to overexpose, in the meantime. listen, you know, what is the most interesting thing, it seems to me to serve, but such fish, for example, with guacamole, well, with guacamole, which is done. well, it’s almost like in mexico, because in mexico, i’ll honestly tell you, to a good avocado, they don’t add sweet peppers or tomatoes. here comes the dog. yes, the bowl is here again, uh, adapted kitchen, when too many ingredients. but you still know how

the best dough for dumplings or dumplings is. it is flour water, and then begins. let's add more, eggs, let's add. it's the same here. and in this recipe, lime juice, of course, is also needed so that the avocado does not darken. and of course, in order to make a little contrast between the fat structure and the texture. and in general, with this such taste of avocado, lime immediately somehow lifts. eh, this is such a fat oiliness, of course, you need salt. can add pepper, i will not add you can add garlic. i will not add, i will only add a little cilantro. all for me , this is the story of avocados. and that little bit of flavor is enough for me. moreover, our fish is very spicy, so i

don’t need garlic or hot pepper here. but like i said, listen. uh, in general, this is still, in the kitchen, this topic for experiments, and not a topic for conflicts. for example, i love avocado, and with pink pepper, which has no pungency. but there is such an interesting such an individual characteristic, in general, to fish dishes. it fits very well. look how beautiful it is a little bit, maybe olive oil, by the way, not necessarily either . well, this is my version of the verb. and as i said, i really want pink pepper. well, i just really love it. and how beautiful? well, by the way, the same effect can be achieved, of course, this effect, if you add finely chopped tomato and either hot pepper or sweet pepper here. here

i have such a version, and now the fish. the prettiest huh? gentle juicy fantasy sauce so well, here is the fish sauce sauce, when the fish i would also sprinkle something green, onion would be perfect, because green onions also go very well with spicy. and so gentle. ah class rapture really you and i have to finish cooking dessert. natural it's been 5 years since he revealed his million dollar secret. lord , my god, how alive, how

alexander serov's life has changed dramatically over the years on stage , you feel that someone needs you, leave the microphone. you are lonely, what a disease has knocked down, the health of the artist is not wished to the enemy. here's the one i went through who took over his mansion. we set up a camera. she went crazy. don't know that the camera shines and she gets the cat. why did he ask his daughter with things to go out. although, she made him a grandfather. you're a little bit specify 3 days looking for. just enough 3 days. do you hear? is 3 days enough for you or not? yes, damn it, or serov take their owner, he will say he is so modest enough and whom he now loves to tears, i lost my mind over this man. very seriously today at 21:25 on ntv tomorrow at

22:20. the strength of the taiga the strength of the river the strength of the mountains the strength of the spirit the strength of the will the strength of the beauty the strength of the family the strength of movement

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luxuriously where such a fish comes from, of course, the result largely depends on the quality of the product, well, without it, nowhere, but you can’t get away from it. here. by the way, i used to order, and the delivery of mainly groceries, dairy products, household chemicals for fish, for example, usually went to some trusted place, but since i started using sbermarket delivery. i also order fish with delivery from the store, which he completely trusts. can you imagine how convenient it is, moreover, in a savings banquet, delivery is free and fast, and prices, by the way, are sometimes lower than in the store. but this is exactly what you and i really like, there are always special offers and promotions. but if you want to buy there is such a promotional code, julia for the first order, you will also receive a 15% discount. i have such a sber market program on my phone , i open it and place an order, choose a store. that's the fish i'm interested in.

i order everything. everything is delivered to me, very convenient. so we take out our cakes. they must, of course, be completely cooled down, so we release them with you. that's how you see what beauty, just tenderness airiness. and most importantly, effectively and simply, while the cakes are cooling down with you, we will make a cream. the cream should be, you can’t think of anything better that combines all these rich aromas. how to take cream is delicious and here is 33% ideal, suitable for whipping. they have to be refrigerated, by the way, they are so stable that they hold their shape perfectly, whip up in just 3 minutes and their quality is excellent, because the raw materials for these plums come from the producer's own farm. i need it straight. you know , here's half a liter, well, we'll whip almost all the cream with you. whisk speed should not be too high when beating.

look for a few minutes, look at the texture of the beauty you see, the dense gentle airy cream you and i turned out just from cream. well, to be honest, of course, i'd be a bit bored if you and i only used uh, buttercream . why because here in the cake itself there is something missing, you know, but i don’t i know, the aroma of spring, or something, after all , it’s already spring already in march, and therefore machiev, strawberries, rubbed with sugar, are helping us with you, in general, amazing quality here, only fruits and a little sugar. there are no gmos here; there are no artificial colors, sweeteners, preservatives. this is the purest product, by the way, very

convenient packaging, and taste. such from such a familiar strawberry to us, blueberries , there are also such exotic ones as manga or feijoa, you can create such masterpieces all year round. now i'm taking just tut you know what there is more interesting in these berries, which, of course, are not yet seasonal at all. yes, but they still have sourness and such juiciness. here, well, just like that , you know, as if, damn it, close. uh, to the one , uh, that's in a couple of months in may, so i want some cakes right here. before i add, and cream like this , add a little. strawberries, to create a little more spring delight, that's what i want. i think you too, yes, in general, we all want warmth and the sun is true, and as i said, the skin should

be absolutely chilled so that naturally the cream retains its wonderful creamy appearance, delicious taste on top. now, cream first. i want to tell you that according to this recipe, baked nut meringue. it is ah tender inside, it is not like that, you know, not wooden, not crispy, because the cakes are high. you see, they are so thin. well, decorate with strawberries, as you like. well, listen, in general, in general, we need

to arrange holidays for ourselves, because if we don’t arrange them for ourselves, look, really, how beautifully we approach. i would even say that we call on such recipes so that spring comes to us sooner, i really hope. that our witchcraft with you today will help this? look what a beauty. well, bon appetit everyone to the table.

welcome to the information service of the ntv television company in the studio of the tambov region brought together dozens of people to perpetuate the memory of the heroes who died during a special military operation. how was the monument created in olga chernova's reportage? rallies in bratislava, thousands of people call to stop arms supplies to ukraine