a disk that is heated is placed in a frying pan. we chose the program, activate the frying program, select the time that we need, well, that's 4 minutes. i think it's enough to chop the bacon, and the bacon. in general, you can take smoked brisket from me, but it just seems to me that there are no recipes in general, the dish that i will cook is such stewed meat. the inspiration for this recipe comes from bourg , and the dish is called bourguignon. why is it called burginine, because it is added to burgundy wine. i will honestly say burgundy, wine. i i will not add. you and i are never with porthos. e amistom somewhere here aramis we are filming no, and we will add red dry wine and broth. by the way, broth is broth. uh, i cooked the day before so that later, by the way, on this broth you can make a wonderful jellied meat, in general, a broth. eh, like that.

eh, great stuff. when i cook , i always cook a lot of it in order to freeze it later, you can cook risotto with it , you can add some sauces, in this case, it will help me for stewing meat. he hear. the beauty of bacon begins to sing us songs, murmur and talk to us. i have about 150 grams of bacon here. and the broth we have is some kind of special tell. and here i have two marrow bones, and with additives everything is very simple whole onion, you see, and i stuck a few into the onion, these are the stars of cloves, i still have onions. not a single onion is presented here, but still leeks. i have whole ones too. here are two large large carrots of garlic, four cloves. i add more salt, because the broth should be saturated; i cook it for a long time. yes, definitely

juniper berries. so here we are with you. process well, look how beautiful it is. you just realize, yeah, that's a great help. but really, when do you need to save space in the kitchen? yeah, yeah, yeah, it's compact. yes, the facts, of course, we will have our bacon cooking for a couple more minutes. in the meantime, i'll take care of the meat, the meat needs to be cut into such large pieces. you know, that's the size. well, a little more than a matchbox , about 5 by 5 cm. meat. naturally, washed, dried, but still it should be at room temperature. and for the one who chooses tasty tasty, where is delicious? the city of kotlas, the shuttle workers of the nizhny novgorod region came

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goodbye interesting relationship, right? well, while we don’t advertise it, how vladimir presnyakov jr. celebrated his 55th birthday was always vovka vovan vovchik granny grandmother vovusenka. vovanchik vivik miles alyona is called agutin how many millions dima bilan spent on the treatment of his outbred cat? i want to be a cat that sits in a red lap and eats a crab. how is your plane? you won't believe today at 20 ntv it's clear, even on the taymiya, that we have set 4 minutes 2 minutes have passed. yeah , and we have a very beautiful already golden crust. now what a charm, so now. we send. here is the container of meat.

pepper and roll in flour. we add time, frying, we need about 10 minutes for this. we all continue here. so let's work a little with the meat , roll it in flour a little. flour will help make the crust nice and will help seal it a little. meat. because after all, then he needs about two or three hours, depending on the tenderness and juiciness of your meat, he needs to languish, here i have a carrot. in half and like this into three

parts. just whole shallots and i'll need more herbs. as a matter of fact, nothing. and we just add a little oil for frying. here it is, as soon as it's hot. we have a surface here, literally one tablespoon no more. if you want creamy or vegetable, it's absolutely your choice. and now you hear. very gently delicate process went well, look, five minutes have passed. and we practically look with you, what a beauty, here are all the pieces, golden fry. here, of course, you need to spend this time alone with your assistant with your assistant. how do you

like it. i like the assistant. and just like that, you understand a little bit to turn, of course, the pieces so that they are beautifully fried golden on all sides. now i add an onion here, add carrots, a few sprigs, thyme, four five, a few sprigs, parsley with chopsticks, here such we fill everything, it is dry red wine, as i said, there should be a wine that you are pleased to drink. here, i would say so, but because it should not be some kind of outstanding. well, why cook outstanding or not, but still it should be pleasant, you should like the taste, then i add bacon here. i rearrange the program for extinguishing and choose the time. at least two hours

of stewing set the time and add the broth here. i'm through a sieve to get a little. here is some kind of carrot onion. so that the meat was covered. i do not salt, because i salted the meat in the broth. i have very well generously salted. and so with you the whole thing is done , everything that remains is closing the lid. that's it, now we can quite calmly deal with dessert. i have such a dark one with malt, can i take the bread? well, i would not advise taking borodinsky because borodinsky has too much coriander in taste. yes, this is such a recognizable very taste that, but if you love, then why not. well, so as not to distract from the rest ingredients, after all, some kind of softer bread with such tastes, but sensations

that do not outweigh the rest of the ingredients. and this is such a wonderful bread, which is called pimper nickel, which made us based on the seeds of a large amount of grain. there are oats here. you see, there is, and flaxseed, that is, generally unleavened bread. and that's exactly the presence. uh, this bread contains so many seeds of some grains. yes, grains, that is, there are oats. e , not only such a filling of oatmeal. yes, here, which you can see hercules, but inside are large straight grains. i am a sheep and makes it not only useful, but also very interesting for the structure of our dessert. first of all , we send the bread to the blender, i cut it into such large pieces so fresh yesterday. but still so well preserved.

i would say that if your bread is dried it will be great, but if it is as fresh as mine, it is not necessary to dry it in the oven, because we have this dough, and we are making the dough with us, but we need a little of this bread wet a little bit quite so here it's good that we have more cocoa. in general , i confess not even cocoa powder, but drinking chocolate. that is, it has already been added here. vanilla is already added sugar, and so the sugar we need is much less than two tablespoons. 2 1/2 tablespoons of this drinking chocolate and now butter, as i said, this is the most delicious. honestly, honestly, i'll tell you, of course, it's like this to take a piece of bread. in this case , the film vernickel is a piece of butter vkusteeva, because for me it is the standard

butter for me this taste, and in which there is such a flavor, in which there is such a real note of cream, because listen for a second, firstly, the milk in order to prepare this cream comes from the manufacturer's own farms the whole process is debugged the whole process is under control, but the most important thing is that this sandwich. this is the best start to the day. you want to sprinkle some salt. you want to leave it the way it is. and now look. i tell you how delicious it is m. this is fantastic, you can not cook dessert, well really just a piece of bread and such butter, but i still suggest 50 g of delicious butter. come on, cold butter. we need to add to this recipe in order to get the dough. well, you know, since we still don’t, we don’t bake cookies there, but we don’t cook, uh, biscuit dough with the addition of butter, or, uh, some kind of puff pastry, in which it is also absolutely

important. what is the quality of your oil i use only this. and this is it. i would say, you know, the dough is very easy to make, so i'm not really worried, if i fussed with the oil a little longer , i chatted with you, and it warmed up a little bit. in my hands under the knife. it's ok. the main thing is that it be from the refrigerator, let's say. so now get back a little salt here same. and some sugar. i use brown sugar, it's called a dimmer. era, that is, such sugar, raw, it is less sweet and much brighter in taste. if you like it, caramel notes, even i would say chocolate notes , coffee notes, here you can find it all, before we get into the fruit whipping. here this is our dough, i'm not afraid of this big word. if you do not have just such a bread, which you can use

absolutely any bread. you make it with the help of cocoa and butter, with such a dough, yes, all the chocolate dough is ready with chocolate. in fact , any fruit is suitable for such recipes. it's true, i just had such pears at hand and i need them. i add them to salads and that's it. somehow i bought too much, i didn’t seem to have such beautiful fragrant ones, but i’m already fed up. i'm perfect for the summer a story, when some fruit is tired, there is a season of apricots, and plums. yes, even apples . this is the perfect thing, because the dough is cooked quickly, the fruits immediately acquire completely different colors and other accents and it turns out unexpectedly tasty. and most importantly. the main thing is, as we love, we do not throw anything away. if uh, i try not to throw away the crust, not to cut it out, because after all, there is a lot of uh in the crust, fiber and the crust, and it’s still like that. that's how i

like it when you already understand at home, but at the same time you see how they are. it's great the format is that we need enough, we won't need more. well, we don’t add anything else to the pears, except for the zest. lemon, in general, the lime will be discussed, well, which we created in the test here, just play with completely different colors. as if we were doing a crane with you, it was just taking it and scattering it. here is this crumb on top of any of our fruits, as i said. so here. we're all set to the temperature in the oven. i have 200 degrees. everything is pretty fast. that is, as soon as the pears are ready, because korzh this one is prepared by korzh. i don't even know what

to call it. this is a wonderful baby, and it cooks instantly for 30-35 minutes , depending on the power, oven, we wait until our dessert is ready, and in the meantime we make an appetizer. here i have just smoked fish. yes, i bought a piece of smoked fish in the market, and in this salad, in addition to fish, cucumber, cucumber, by the way, you need to marinate. here are some cucumber strips. this is how we see them, i cut them thinly so that they marinate faster. these are the cucumber ribbons turned out now about the marinade in marinade. we definitely need the dijon machiev mustard, because this mustard is soft, delicate, delicate, but still piquant in this mustard. there are beautiful grains here, look at them. yes, these are mustard seeds. mustard is prepared according to

such an authentic unique recipe without the addition of any preservatives or flavor enhancers. and this mustard is the ideal base of this mustard salad dressing. it's just a song. well , it's also good for adding fish to meat. just how do you know, to support the taste of two tablespoons of such mustard, rice vinegar is exactly rice, why because rice vinegar is one tablespoon slightly, and you know this is less sharp than even apple not to mention it is visible, and also a little bit so sweet. and here it is, just look at what it is already. beauty, really, now we add one star anise salt a little, because the mustard itself is already very well seasoned, ginger ginger. we rub on a fine grater, the spine is the size of a thumb. so that you get somewhere a tablespoon of grated ginger. mix

and the last thing i need for the marinade is a couple of green onion feathers, you can already find it. these are so tender in spring. eat add right here and so to the cucumber. already beautiful. true, already in the spring it is fun and joyful here a little bit of hot chili pepper, red without seeds. literally just a few. here are such slices crushed. so it is, but in order for the marinade to be a little more. liquid tablespoon of water and

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the main thing is that the leaves are crispy. the main thing is that the leaves are tender. the main thing is that these should be leaves, belaya dacha, because look how you can even see the bag. this window is very convenient, by the way, to consider the quality of this product, how to look at each leaf, it is like a selection, because they are washed dried, ready for you and me to use, and today i’ll take this mix for recipes from the chef, belaya dacha iceberg by the way, it’s called alicante, and well, actually , there is something like a spanish iceberg and beautiful crispy, and these leaves bright for the sake of what, that is, in general, all salads are such joys that you and i adore. that's all now. well, of course, fill these leaves. you definitely need olive oil. separately from what we have with a cucumber,

a little pepper. a little salt but instead vinegar or something sour in general, we will take grapefruit grapefruit is very juicy. i also have such a pink one, they are also called bloody grapefruits. and right here, right above the salad. to make all the juice that, well, it's inevitable. yes, it will flow out when we butcher. that's it. our uh, grapefruit slices yes, into segments we disassemble it turns out, you know right away, we kill two birds with one stone and we get a salad with grapefruit and dressing right before our eyes a very interesting salad is so complex in taste and saturated. yes, but the ingredients.

you know, it seems to me here, well, everything is like cucumbers, of course. yes, it's customary, but i need a little bit, that's why i love it so much, you know, look for some magazines and books. uh, some interesting ideas to try your daily menu later. watch how we squeeze. this is how to diversify the remains of grapefruit. it seems to be the same ingredients. well, well, well, we don’t know cucumbers, but that we don’t know smoked fish, but in order not to eat smoked fish, because at the holiday we all sin, we do sandwiches. well, eggs are good, maybe we stuff them, but, in principle, this is a very familiar story for all of us. i'm not saying she's bad. well, sometimes you want to try something. so original and still from those ingredients that we know fish. i also cut like this well, if possible with the thinnest. slices, if you don’t like smoked,

then you can take lightly salted, if you don’t like it at all, such a salmon, yes, uh, as if you can take any salmon from me, or red fish. i really like it, but smoked sik, and he is so dried-up, too, cooked in the same way. yes, that is, it is such a raw fish, uh, which uh. this is how it's processed. that is , there is salt and some marinades. well, or in the end with herring they think it will also be very interesting. so we take mixed grapefruit salad leaves with dressing, add it here correctly, that there can still be one piece. here are the fish and we have a salad on the table, by the way, it smells like this here. it's chocolate, can you imagine, yes, well, from a pear and yet three what a beauty look, how the sauce has boiled down here, you just

don’t need to do anything, take a plate. and because the meat is, of course, in addition to the fact that he looks, how beautiful it is, tender, juicy, but the sauce itself is fantastic, of course, potatoes are perfect for this meat, rice, wonderful, yes, and in itself it is incredibly fragrant and delicious. bon appetit.

of the ntv company in the studio of yuli bekhterev, lord , orthodox believers on passion saturday in the cathedral of christ the savior began the divine liturgy of the main christian holiday our military in the lugansk people's republic is also preparing