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vkusny is not for someone who cooks delicious tasty food well, where it’s delicious, you want with all the strength of the soul of summer. i know that i believe in invoking summer in the kitchen, that is, not just want to dream them. more like summer. but doing something so summer is easy, and we remember that we need to be in good physical shape, but this does not mean that we need to give up sweets and does not mean that the food should be tasteless and bland, let's start with dessert. i cut it in half on the left and laid them out like this. the form is already prepared with baking paper and i spread them with a cut like this up. you see, it's tight. now sprinkle with a little sugar, in

principle, you can use a sweetener. can do without sahara. if you like that kind of slightly sour note on the palate, one and a half teaspoons for everything. but that is not all. i need two star anise. i need cinnamon. well, if you like, i can sometimes replace cinnamon, vanilla, cinnamon, in general, of course, it is very useful, much more useful than vanilla, but i have moments when i prefer vanilla and that's all, vanilla is all. juice, do you want to add zest to one orange? i'll explain to you why i don't add zest. i don't want to get a coffin here - it's when you connect all these spices cinnamon cloves, asterisk, star anise zest, orange, and lemon juice are missing, only there is some kind of alcoholic component that usually happens or rum is sometimes made

there based on whiskey and so on. i want everything here to be very clean and to the maximum. well, here's a little spice, especially since, except for cinnamon, everything else will be very delicate, but cinnamon is in powder, therefore, it will be brighter, and everything else. i want the main place in this dessert after all, uh, and the main voice was at the plum, so only juice without zest. and i also need lemon juice. here he will balance, just this sweet and sour state. yes, we need the juice of half, if the orange is whole, then the lemon is only half and nam, it is important that the lemon is also, you know, firstly, juicy. look how much. oh, what a juicy lemon, and secondly, they don’t add zest. well, so that the oven does not outweigh everything. i have included a vengeful tablespoon of one and a tablespoon of the other. by the way, butter. i want to tell you that none of phil's e dough will work without butter.

delicious, because each sheet of phil's dough is the only effort that needs to be made to soak it with butter. so, when the butter is of such quality, when the butter is so tender. and this, uh, i would say, you know, to taste, it reminds absolutely some kind of comfort and that's the warmth of a spring morning at home. that is, it is some kind of warm bread with butter. this is porridge with butter, this is butter, on which we make a layer. noah dough, and which will help us make a masterpiece from this simple leaf. there is flour, water, there is nothing else in it. phil dough, so i will melt 150 g of butter with a fat content of this butter 82.5%, this is the most correct fat content. the only possible for butter. and it’s also a very convenient package, according to which you don’t even need to weigh the oil, you can carefully take the piece that

will come in handy like this, so here everything has already melted. here, too. we have the same butter, oil, combined with olive oil, i add here. chopped onion and add a few leaves to the onion to make the flavor more interesting fresh sage. look, i have such a beautiful bouquet of very spring sage, an interesting herb, because it is bright. it is strong, it works great, and with meat with some, but best of all, it really marries with butter from a supermarket - this is a benefit in every order. products from favorite stores with discounts up to 60% with savings banks. delivery free of charge i represent the republic of tatarstan i am from the city of orenburg, the city of ryazan we decided to take part in the project in order to share a piece of our

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let it all lie here with us. so just get to know and connect. now each layer of phil's dough we grease everything with melted butter. here is the whole secret of any delicious strudel, sweet or salty, one more leaf. opa, in total, i will take three leaves of fila, so one more leaf. and now i don’t oil this leaf, i i take stuffing. well, of course, you need a little freshly ground pepper for the filling, if you like to bake. and you can do without it, in general , pepper slightly changes the taste and aroma of vegetables, this must be taken into account. only of course. and now it's all mixed up. there we have,

remember, onion, sage, creamy olive oil? nothing else, you and i don't need a little bit of balsamic vinegar, as i hurried up, that nothing needs a drop of balsamic vinegar, literally a teaspoon and nutmeg. freshly ground quite a bit, so i spread the stuffing. rovny know such a layer? so that it is not very thick, by the way, rubbed, but you have cleaned and rubbed on a coarse grater. you know, such a grater, which we call it beetroot is not for potato pancakes. yes, not for carrots, but for beets, so sage. we don’t remove it, but just chop it up a little like this and

add everything without chopsticks like this, and here i have goat cheese. i believe that in combination with beetroot, combined with pumpkin, combined with goat dough, the cheese works for the mouse. here i am right here to me here in this recipe much more like this cheese. if there is no cottage cheese, and i do not regret it, look here i have 300 g of goat cheese somewhere, and i'm right like this, look. it is generously slightly salty. yes, he has such a light, firstly, he has his own smell. i really like it spicy and it has a little bit of salt and at the same time the sweetness of the milk is so perfect. well, now we take and do. this is how you see it, neatly. i'm turning. this is how

we flip. naturally. here it is with the seam down. uh-huh and, of course, butter. luxurious quick recipe, the main thing now we were talking with you, i thought that pumpkin can be replaced with beets. i would try you know the beets. and by the way, with blue cheese. well , that's all, right in the same place where our plums are languishing , only 5 minutes have passed. this is probably why the strudel goes right here to the plums. oplya, of course, is baked, about 45 minutes, maybe an hour, depending on the power, oven, the temperature is the same 180 , we have to cook the main course. and these are squids. agree today we are preparing not from the most banal ingredients. true, here is a fresh plum, yes, which is already sitting in the oven. i ordered sausage, chorizo ​​at the savings banquet,

how does it sound. i also found some supermarket on the market, i had to go. and by the way, here i bought both pumpkin and goat cheese of very good quality. she saw it herself. and here are the squids that i will cook now. these are the handsomes and i usually buy these squids from a specific store, and i know how they will behave when cooked. that is, i'm sure the quality of this product, and therefore i choose the savings banquet, because i can find exactly this product and in the store that suits me, and also in the savings banquet there are always promotions and there are many discounts. so it often turns out that you need to buy it even cheaper than in a store, you can imagine, and delivery is free. she first order a 15% discount on the promo code. julia so order, do not even hesitate. it is very comfortable. here, you just take it and open the application on your phone. you choose the store you need next to the product

that interests you. here, for example, me interested in squid seafood, i order squid. and here it is already on my table, really op magic. for squid, i will need, firstly, i will first pickle it with a little paprika. i have this spicy smoked paprika. i mean, you really see, i'm on the tip of a knife. it is really very spicy beyond a little bit of oil. olive oil garlic two cloves straight like this whole. we only need flavor. oh, i love spring. you see everything and the garlic has already gone. this is straight from the garden. maybe this is not yet a bed under moscow, but already our beds are our own. so now weed is added here. well , i generally like how cilantro is combined with squid, how it works with squid.

or maybe parsley is also, by the way, very good , very, very good, but we don’t add marinade, we leave aside the marinade, of course, i need salt. it is necessary for only too for aroma and for richness of taste. just like that, freshly ground black pepper , mix everything a little. while the squid is marinating chopped cilantro, it goes to bowl. here is the pepper. salt oil and, of course, for any seafood you need in general the taste aroma juiciness and freshness of lemon and you always know it's a pity for half a lemon that remains forgotten in the refrigerator.

after the juice has been squeezed out of the first half. i just need one half here. and when i prepare such sauces, i increasingly use ready-made seasoning, lemon juice, sicily is very convenient, such a bottle is a full replacement for five or six fresh lemons. imagine, the taste of the juice is completely different from the one made manually. i guarantee. i would even say sicily is a little brighter. probably because there is a little secret here, and a special capsule is built into the neck of the bottle, when the juice passes through this capsule it is saturated with natural lemon essential oil, and in the production of this juice the best fragrant selected sicilian lemons are used. well, because all sicily is not possible, but the forces of time. make lemon juice by hand , here you are, for me it is literally a lifesaver. a teaspoon of this lemon juice and the sauce is ready make it in advance so that it also brews, that

is, the squid is pickled with juice, this dressing will be served for ready-made squids. she also insists on us, and in the meantime, very interesting things are happening to us. this is the same chorizon sausage or, as the french say, shurizo. and it's actually a spanish sausage. she still serves it, she is very loved. and in the basque country, that is, such a sausage, you see, with added. and here is the minced meat, yes, from which it is prepared, sausage paprika is a sausage that is good because it is dry-cured. well, with this one you know, fleur, i would say, i'm sorry for such a very non-gastronomic vocabulary, but nevertheless, smoked meat and spiciness, and with squid it's very cool, in general with seafood. it's great. works cut into such thin slices. and i heat up the pan. pay attention, i took a frying pan so heavy, yes, so that both heavy and

deep, so that all the ingredients here feel free for me, so that nothing jumps out two tablespoons of olive oil. this is my bow, which is called shallots can be taken onion does not matter. just a shallot, it's a little different in taste. you know, he is brighter than onion, meaner, but shalut is brighter than onion. that is why italians quite often, for example, recommend adding shallots to risotto, especially when there are no more such ones, well, you know some additional local additives or fish, for example, risotto on vegetables with vegetables. well, i don’t know, with pumpkin, the cook will definitely tell you the best way to use shallots, because these are the notes of shallots. they simply sound louder. that's all. so what an interesting combination of squid and rice, yes . can you imagine? so here we have onions one

clove of garlic just one garlic is enough for us, which is crushed whole squid sent. as soon as the onion turned golden, we add it here, the sausage looked like something then it was some kind of the most delicious sausage in my childhood. here was such a dry-cured hungarian salami, hungarian, and they also add it in general. hungarians love paprika very much in their kitchen, and they add it everywhere and everywhere and here's salami, too, with such paprika. and so, how is there something that is something in common between this one, eh, that riza and salami, and here i have ready-made boiled beans, by the way, can i take beans or from a can? why am i talking from a jar, but the main thing is to carefully read what else is in this jar, except for the beans. but in principle, if you trust the quality of the manufacturer, this, of course, saves time and effort. here i have 150 ml of white wine. and,

of course, the wine must be evaporated. so that there is no alcohol left, only. we give everything aroma and charm to our ingredients in just a couple of minutes so that they all combine there, you know, and you and i will cook squids on the grill, not just heated, but on the redmond grill in general. i want to tell you an incredibly convenient thing, and in the case of seafood. it's just my favorite because the main seafood is not to cook, overcooked overcooked squid shrimp. it's just impossible to eat. it's always rubber, so i want i don't want to. and i even shift my responsibility to this my wonderful assistant grill in the oven steakmaster redmond here, by the way, warm up for a second. i'll show you now while i tell you. right now it

is warming up and here, by the way, seven automatic programs, we select the fish program. i have already chosen and calmly switch to other things. what other things do i have? i have other things to do, such as telling what a wonderful lifesaver it is, by the way, you can manually set the cooking time and temperature too. can you calmly perform other tasks, the grill will turn itself off while it cooks your food. this grill in the oven not only cooks perfect steaks, but it works like a barbecue here you can cook between two surfaces at the same time, and it also bakes like an oven. to do this, you can use the baking sheet that is included right there and wash the steakmaster. very easy thanks to the non-stick coating and removable panels. so we have to wait a little bit until it warms up. look how beautiful we are here we increase a little those to the emperor, to make everything here a little thicker. salt so well, now our

grill is warmed up. look, what a beauty and now we're posting it here. cut squid cover with a lid and everything will happen by itself. in the meantime, we lay out the beans, you know, like a pillow? in general, beans with squid are eaten not only in the atlantic or in spain they are also eaten in italy and portugal , because squid is sweet in itself, and it is beautiful, of course, from greens. yes , but this is the starchyness of the beans, plus hot chorizo. well, all the rest of the joy

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reach us. this will be your central television today at 19:00 on ntv. squids should not be overcooked, as i already told you. you see how we understand that the squid is ready. it changes color from transparent to milky white. see? yes, i'm just showing you and now this one beautiful fresh grilled squid is sent to be friends here in the salt that riso. everything is ready. and on top our wonderful cilantro sauce lemon juice is sent here and

in fact, the first dish is on our table, by the way, and the strudel is ready to take out from us not only the strudel, it is ready to jump out of the oven. look how beautiful. just fantastic, that's what i understand. well, we also immediately take out the plums. so now carefully transfer the strudel to where we will serve? well, that is, for a dish that suits well to serve the plums must also cool down. beauty is already a dessert, of course, with ice cream and with ice cream. well, actually, you can with ice cream. i suggest whipped. cream is also the same story. i mean, she's elementary. well , easily replaceable ice cream, please, why

not? yes? yes, this sauce will also come in handy for us, we are pouring it with you now. the main thing is that, of course, the plums must be cooled down. look how beautiful, yes. of course, with ice cream faster with cream, you need to do a little something, but in fact, you know, it's in general elementary the main thing is that the cream is of high quality. the main thing is that they are fat. i prefer 33%. but especially for those, well, of course i whip for desserts. as soon as the cream, you see, they seized like this, yes , they became thicker, we add that a little bit of powdered sugar and a half tablespoons is all, because i love it when they pour cream - good heavy cream. they are sweetish in themselves and this is it, so that there is such a light, light sweetness. see what kind of

cream we got. you see, but it's just delight you see, look, it does not even follow. miracle so we do this. you know, uh version, it's called a trifall. come on, as if they still say trifle, that is, this is when you have, something crispy sonorous. in my case, such small cookies, almond amaretti, you can take homemade shortbread cookies. well, that is, it is such, uh, absolutely a matter of taste. the main thing here is to comply. here are the three. and how to say three components, and nuts are the tenderness of plums and, uh, even more tenderness of cream. here we are making such a basis, which means nuts, you see, i break everything with my hands so that everything can be seen in large pieces. next , spread the plums should be completely cooled down. well, everything depends on the portion, and

then on the dishes in which you serve it. yes you can there. well, there are four things, that is, as it were , four halves are also good, but it seems to me that two halves are just perfect, that is, one plum each and again a little. biscuits a little like you, remember we saved the sauce? very nice, i agree with you very much. well, it's just that there are no such ingredients here, indeed cookies can be replace with any other. indeed, nuts , too, you can take even an endal, even a walnut, and such a cloud of cream on top. in fact, still a few nuts. you see, uh, when if

the sauce or plums were warm, then, of course, the cream would not stand, the heat of this relationship, and they would melt. and just like him, we cooled well and i don’t add the sauce and cream of the cookies here, i leave only the nuts so our dessert is ready. and it remains to free the strudel from the baking paper. and, of course, i must treat you and demonstrate the cut. otherwise. it wouldn't be fair. what a beauty. you look how all the layers were baked soaked. how did the song melt away? well , bon appetit everyone to the table?

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