do you know what i like? i now present our pan. she wandered there , soaked in these berries and soaked in the atmosphere of siberia well, yes, and now i eat and as if i myself feel this siberian spirit, as if i myself were there in these forests. it's just you see, it's not just cooking, it's not. what's more important is art is emotions, and we'll try our caviar. yes, please eat.

oh, this song sings to baikal about the wonderful days i spent here.

time in this beautiful place flew by quickly. oh moirla ah, and you bairlike and you friends big takelife thank you so much for spending these incredible days on lake baikal with me and your italian friend federico, that's all for today, but we'll see you next week when we travel together again. oh. the host premieres from monday at 20:00 on ntv

apply for a card and participate in a closed air ticket sale with discounts up to 50% find out more on s7.ru. help the gang take and go. on all four sides , the host will premiere from monday at 20:00 on ntv the country of talent, the new season is today at 20:20 on ntv cherkizova, presents a fresh solution , we cut it, bake it right in the package to

a delicious juicy crust from the meat of cherkizova’s own, who cooks well? and the one who chooses delicious tasty, where it is delicious. for a long time you and i are generally sweet dough. it seems to me that this is the most homemade pastry to know a few secrets. we have 250 ml of milk and 80 g of butter. this is the butter that behaves ideally in any pastry and in puff pastry and custard, and in general, i love this butter dearly, even on a sandwich and add a piece of butter to the porridge. it's just a miracle and in the morning and in the evening, but

really, and the rich dough is obtained. that's right, that, you not only know the aromas and tastes, but also the color of the color. look at the delicate color of this oil, because the raw materials for the production of this oil come from the manufacturer's own farm. this means control at all stages. this means quality that can be trusted and i warm the milk with butter a little so that the butter melts. now here i have 400 g of flour, it is better to sift the flour, because the dough loves when they treat it delicately, when a pinch of salt treats it seriously with attention. well, about half a teaspoon. 40 g of powdered sugar well, of course, when we talk about homemade baking , you can’t do without yeast in baking, that is, yeast is our guarantee that the dough will be airy,

because the dough will be light, because the dough will turn out. uh, well, it'll just work out for five plus, which is why i always use proven yeast, this dr. bakers, who used to be called the doctor. otker the name has changed a little, but the packaging is the same and the main thing is that, of course, the contents are of the same high quality and the dough rises flawlessly. you don't need to cook the dough. i just add a bag of yeast to the dry ingredients. and that's it. we mix all the dry ingredients and yeast, in principle, in the preparation of the dough, they do all the work for us , saves both time and effort, and the result is always impeccable. warmed up milk with butter and should not be hot, that is, here is the temperature. well, somewhere around 37-40 ° no more, by the way, what other flavors, and accents

can be brought into our dough. today i will add a little bit of ground cardamom already right on the tip of the knife , i add butter and milk carefully to the dry ingredients. and we also need to add one egg, just one. so they broke it up a bit. and also enter here. well, now, to be honest, i did my job kneading the dough. it will help me, the redmond kitchen machine for this i use a planetary mixer and a nozzle for yeast dough, in general there are as many as three mixing nozzles hook for oak dough nozzle for fluffy and liquid dough. that's how it is and a separate whisk for whipping cream of egg whites, other liquid ingredients. i

like that this mixer kneads the dough very thoroughly, it does not leave blind spots on the sides, because the nozzles rotate along two axes around themselves and around the circumference of the bowl. this is straight know-how, but apart from the planetary mixer. the redmond kitchen machine is also the name of a meat grinder and a vegetable cutter and a blender and even a pasta machine. so wait for the recipe for dumplings or ravioli or whatever. you want perfect. the work is done in a few minutes, take just such a bowl, grease it with a small amount of butter. and with a hand in oil, the dough should be like this, it should be sticky. and even if it seems to you that it is a little liquid, do not be afraid, it will dissolve and part. it is quite fast, but within an hour i cover

the dough with a damp cloth. you can of course just tighten the film. well, you know, in my experience, wet e gives. the best result is always the result of doubling the dough should increase in size dr. edker, now dr. bakers, consistent quality for your delicious pastries cook love. now dr. bakers, right now we are opening the second season of the unique show the country of talents on ntv, the new season of the most popular show, very colorful , they broke something, generally iron. and i

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80 g of soft butter a couple of tablespoons of powdered sugar, cinnamon, well, in this case, you want cinnamon, as i said. if you want, vanilla can be combined with cinnamon vanilla, by the way, is also a topic. a teaspoon of cinnamon can be added a little bit of cardamom to support the pinch dough. i will add anyway a little vanilla. here i can do it. you know such beauty vanilla cinnamon cardamom. and we are starting to grind it all and i add. here here i have such grated walnuts 50 g. nuts can also be absolutely

any. here, in fact, is the filling of the dough as soon as it comes up. we are convinced that it still came up twice. oh what a beauty. look. you see, you see, look at these bubbles a-a. look what a dough beauty. we now take the dough out of the bowl onto the work surface. a little flour is not too much a lot of. you know, the less flour we add, the more tender the dough will turn out, the juicier and more airy our rolls will be. first, such a sausage, then a sausage,

more or less, exactly in half. we make these cakes. well, here we are with you. such cakes, i’ll immediately take a baking sheet, by the way, in order for the magician to bake. you see well, she was lying, she needs to stand. and then she doesn’t curl up like that and doesn’t resist in any way staying on the baking sheet. i thought you used yesterday's. well why, although i don't really like

throwing paper away. if it is possible to leave, then i leave, because in general, such a me is in me so sensible. it seems to me, uh, the grain that makes uh, thrifty about those things that can be saved. well, here is the very filling of orekhovo in butter, sugar spicy beauty and deliciousness nuts, you need to beat such a paste directly. yes, for it to be so in fact, it is not necessary, because the oil will still help with the nut. ah. here just turn into such a cream. that is i just whipped it at high power, so it turned out such a paste. and you can even grate on a grater, even chop with a knife. that is, as you like nuts, as a rule, they give oil, of course, because they are fatty and rich in oil. in the summer

, we cut the roll further, retreating slightly from one. so here's the foundation. we wrap. we rolled it out and cut it with a knife, then, of course, the rolls should rest a little before they go into the oven. literally. i don't know, there's not much 5-7 minutes, it all depends also depends on the temperature in the kitchen.

here i am, again with very hot water. i will cover the napkin with this napkin and send it back to the oven so that nothing disturbs the process while the buns rise a little. you and i can cook meat. well, listen to the meat that we will cook with you today. here is such a wonderful pork escalope, by the way, cherkizovo practically does not contain fatty layers such lean meat is an excellent solution for those who love pork, but watch the fat content of products and your food. it is a very harmonious protein. moreover, cherkizova is an exclusively environmentally friendly product, without gmos. without harmful additives, it is convenient that

you and i do not need to cut meat. you and i are just opening the package. and by the way, for those who do not have the time or desire to perform even the most simple manipulations with cherkizova meat. there is already completely ready, and for cooking such a pork. skolop, only seasoned with herbs, which you only need to fry and that's it. and you and i , look, absolutely perfectly prepared pieces of meat. the pieces of meat themselves, just look like this, how convenient, a mixture of peppers. i have some salt here, some flour. rolled like this on one side on the other. look op op, salt again. pepper and flour it's juicy

right you know such a thickness after that egg, and after the egg. here are the breadcrumbs. we send. hot oil instantly it very quickly turns juicy tender. and a minimum of manipulation beauty fry

on each side until golden brown. look what beauty is happening. so i will slightly reduce the fire so that while they are frying shallots, 1 onion. this is how i cut the petals. i'm adding it here. add the garlic too. dry parsley half a teaspoon in general, any

herbs are suitable, you can take provence herbs , you can take italian herbs, it doesn't matter. you can take some homemade dried a little dry chili pepper and white wine. as soon as i add white wine , increase the temperature. to wine somewhere 100 ml of wine i need. for the wine to evaporate. alcohol thus disappears the aroma remains. now you can lower the temperature a little, add a little salt to the sauce itself. that's it. and cover all this beauty with a lid. and keep until ready another seven minutes, while our meat

is cooked, by the way, rolls. i love when everything is lightning fast. look, they have become lush even more lush and tender. you see grown up now. well, you know, someone likes the whole egg, someone just can with water, and sprinkle them and sprinkle with sugar, by the way, is also very interesting. i suggest taking only the yolk. add some here. cream is cream, it turns out, a very beautiful crust of cream and yolk. somewhere a tablespoon. and look, here is a pinch of salt, this is generally a separate one. you know, the trick is when salt and yolk and cream are combined, the crust turns out to be fantastic

and tassel. carefully like this. let's go. carefully look what a beauty. so we send it to the oven, the temperature in the oven is 190 degrees. the oven must be well heated. i have a hot air mode, well , just in my experience on this mode. uh, best the dough rises and better baked left to make a salad. well, by the way, with regard to the products that i, for salad, but find. here before. it was much more difficult for me, because i went to the market somewhere, some trusted people, where you could buy fresh apples there, even in march they are so fragrant now, even despite the fact that i have a lot of

rehearsals filming, in general, life is crazy. just like others. i have a savings bank. and you can order there. these are such wonderful green, crunchy apples and lemons that fragrant fresh herbs. all this can be obtained with delivery from the store in which i like the products, which i trust at a price, by the way, it turns out even more profitable than in the store itself, and delivery in a savings banquet is free , you can imagine how convenient it is. if suddenly something is not on the shelf. and the assembly of orders, and they call you to discuss a replacement, they can offer something like that. and by the way, the app. look here in the phone is very conveniently arranged. for me, by the way, it is important that the application is convenient, because it saves you time and nerves. by the way, if you are going to order something in the sbermarket using the julia promo code for the first order. you will be given a 15% discount. we open the application. we select the desired store category of goods fruits and

vegetables, here are amazing apples to buy and everything is simple. so, by the way, those amazing apples i have a large one. here i cut into such thin sticks. it’s just that i cut it, i don’t grate it in order to because when you grate an apple, it turns into such a, you know, like porridge and i don’t i love. but grated beetroot already prepared for me from belaya dacha - it ’s ingeniously i don’t get my hands dirty, beetroot, the freshest crispy healthy one, and with this apple it just sings and swims, moreover, look at this. here i have, for example, sweet beets. straws, as i want in this, but salad. also, by the way, on a grater it’s not very good to grate. and i also

add a crispy iceberg for every day and the same straw juicy carrots. in general, the same famous salad from childhood only with an apple. we called it panicle or lettuce or a brush. that is, it is a healthy salad that enriches our diet with fiber and this is fiber. that's just carrots, beets , lettuce leaves, belaya dacha is of the highest quality. and freshness, and look at the vegetables. and most importantly, how delicious it is, how it saves energy and packaging. how comfortable, you see through the transparent cat you can see that everything is fresh and crispy. no, of course, just grate the beets, firstly, and secondly, what happens to your hands when you rub the beets so that you need to come up with all sorts of things, you and i know. yes be sure to have some gloves or plastic bags, dressing. everything is very simple, oil, by the way, is suitable here,

nut oil is here, sunflower oil is suitable , even fragrant odorous ones are very cool. there will be some lemon juice in here. a little pepper, well, it's to taste, of course, salt is also to taste, but without salt. it's not clear at all. also , i suggest adding it here. a little bit of cranberry. here, dried, she will give such a sweet and sour story, just now she will make very good friends with an apple. 100% natural sbermarket, this is a benefit in every order products from your favorite stores with discounts up to 60% savings banquet, delivery for free you watch the program fashionable folk in every issue. we meet a new heroine. and we see her transformations, i want to develop into fashionable clothes, then, of course, i want to. it's time to change, what you wear and what you

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or order on our website leomax.ru host premiere from monday at 20:00 on ntv your favorite game theme hours are now on saturdays at 14:20 and on sundays everything is the same 15:00 divided their game. we continue our new tournament. we have the seventh game of the second stage. well, instead of cranberries, you can add raisins, raisins are also good friends with apples. and seeds

i add both pumpkin and sunflower seeds instead of seeds. you yourself understand, you can add nuts, or you can do both further. combined mixed and what i still love these salads. this is just not that gentle option, when just tucked in the leaves can take an urgent need to serve here, the longer the salad stands, the tastier it will be the only thing i would add here is some greens. and so i think mint, it will be perfect in such a salad. well, by the way , greens - as you know, salt, pepper, it all tastes and color, someone hates cilantro. i love cilantro, someone tak is suspicious of mint precisely as far as salads are concerned, they prefer it in desserts. someone likes only dill or parsley, please. by the way, such a salad allows any fantasies and any taste preferences. so salad. we are ready to remove the meat. well, you're

great. do you know that meat it is recommended to eat immediately from the heat, the heat, it should lie down a little to rest, so that all the juiciness is preserved in the meat. just this is the moment when we can bring the sauce to the ideal in general. and speaking of pigs. and yes, meat in general. i think it's best to serve something spicy, something with mustard. look, i have a fantastic novelty from mahi. this is dijon mustard, dijon mustard in general, mustard has been known since the 13th century. for example, alexandre dumas sang about it, but by the way, he was not only a writer, but also amazing a culinary specialist, and he really liked to cook with this mustard, and i want to tell you that there is no added sugar in it, and there is no starch in it. that is, it is an absolutely natural product, a large tablespoon. i need it and that is why it is less high-calorie than

ordinary mustard, but most importantly - it is tender and delicate, but at the same time there is a spice in it, therefore, look at this sauce. we had olive oil here first. yes, then, of course, the juice remained from the pork, shallots, garlic, and white wine. and now a little mustard. we warm everything up. and the sauce is ready. it's so thick you see, creamy creamy. it's all thanks to the mustard, notice not a drop of cream, not a drop of butter. the dish is very delicately balanced. pour so here is our escalopes sauce. well, beauty, after all, is just not enough. it's green here too. as you remember, we

added parsley to the pan at the very beginning. she was dry. right now , a little fresh parsley will just support all such harmony in our story about smells and herbs courses. i think this is very we take out the rolls in a balanced way. it was baked - it's a joy for 15 minutes at a temperature of 190 degrees and another 10 minutes at a temperature of 170 degrees. look what beauty it is . unfortunately, you can’t eat this, of course, they must cool down and rest. i

just water it like this while they are hot. i just melted the white chocolate buttons. here i have 150 grams of white chocolate buttons , such specially for confectionery, feats made, and here is one tablespoon of cream . that's such a joy. well, as soon as they cooled down a bit. you can transfer them to some kind of serving dish.

rejoice hello welcome to the information service of the ntv television company in the studio of yuli bekhterev in the crimea, the 9th russian spring has come. what has changed in the region?