throughout the body there are different energy points, you press them and the stimulus will go to the desired organ. i will also do, but with memories. this is the dot in the middle of the palm. let it be a heart in the middle of a banking chinot, a heart beating with an incredible fussy and chaotic rhythm. but with crazy color, and the fingers resemble the temples of tatiana to the sky here is a point on the finger, let it remind you of the scale of greatness about the beauty of the temples of the panks but this point is already unpleasant here. just drop it down. she will remind me of how i grimaced, and how it was unpleasant to try the strangest. but unusual interesting treats. here, let the last points be fucked on

top of my body. let her remind me forever about these bewitching views decorated with sunset on top of the banks. and now friends. choose you. and a dot in your palm and properly, press to remind you that your friend federikov is waiting for you next saturday, when we go together again, let's go you are super 60+ new season tomorrow at 20:20 on ntv install the sportmaster mobile application choose tourist tent and order it with express delivery. sportmaster - the most sports application. moscow coffee houses, a combination of tradition and advanced technology of the highest class, and the taste of pleasure. love recommend the fridge is not enough.

premiere from monday at 20:00 on ntv we will cook healthy, well, in the sense of healthy, look at bars based on, here are such wonderful cereals. this is our rye flakes, and these are oatmeal, but first we need butter, tasty with a fat content of 82.5%. very handy convenient packaging, because here you see 50-50 g. that is, you don’t even need to weigh it, but i just cut it off right away. it's like this in the package, but you know, i love this oil. i love it on a sandwich. i love to add it to porridge in

baking. she behaves perfectly. look, i need room temperature butter. it didn't even melt at all. it keeps a great shape. and, of course, it adds baking. this creamy fantastic delicious aroma is called tasty for a reason. so 175 g of this oil. a little less than half a pack. this a pack of 400 g must be melted together with 100 g of sugar and maple syrup three tablespoons. so on a slow fire naturally, so that nothing burns, it doesn’t fly away, when i say it didn’t fly away, i mean, i didn’t fly away, then into the trash can, so that we know everything, here you need to keep your finger on the pulse.

uh, because sugar, naturally, when heated, turns into such a caramel substance, butter and sugar, when combined, it gives such a feeling, you know, this really caramel sauce, and i i’ll salt this beauty a little and get such salinity, creamy caramel. as soon as the sugar begins to dissolve, the butter naturally melts instantly. we have it at room temperature. this also speeds up the process and it turns out such a feature, such beauty. you definitely know vanilla, because vanilla salted caramel is a separate song. these are the songs of the song. i would say keep stirring. our task is to make it work. that's how you know, really. uh, almost caramelized

sugar cream. the main thing is that it dissolves, so that no crystals remain. and here, just like you and me, that's why we must be present. here you can’t just leave it on the stove and deal with other ingredients. yes, because in no case should everything burn too much, because caramel it has such a property, when you overexpose it, it becomes so burnt, yes, and this is absolutely not what it is for. i am striving now, that is why i am called the leader of the process, everything is very clear for me here. control in french is such a thing, but it's more like this. i would she said, but still a little variation on the theme is called caramel about byoh lard, that is, caramel on salted butter. well , most often they use it, although the french love salted butter, it is butter that is already sold with salt, but still most often they take

ordinary butter. here's how you and i and then add a pinch of salt. now you can already see, you see, when this wonderful boiling started, and our sauce brightened , custard is cooked. yes, without adding starch, then you need to continue stirring after you take it off the heat, because the saucepan is hot and so that nothing burns, nothing is lost. here is this smooth beautiful silky texture. we work with you a little more, work, work. now let's put this beauty aside. now we take some capacity. more deep means rye flakes 200 g. and oat hercules is so flattened you see not instant oatmeal 100 g. dried blueberries can take blueberries you can take strawberries and raspberries

, that is, they should be such dry berries without adding syrup, that is, of course, you can take raisins, but raisins are, as it were, everything is clear with raisins a lot of things were cooked. i'm so interested in trying some other cherries, by the way, it works very well too, because it's sour. here in these dry berries, not processed. uh, sugar syrup - that's fine and wonderful. bright taste of instant coffee jardine gold and jardine pleasure to feel one hundred percent natural bride valeria lanskaya stroking, it is clear that she will soon become a legal wife, while we want to live just together for ourselves, with whom

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only words, but also pictures in circles. and if you need words again, say them looking into your eyes. meet megafon 3:0 co high-speed 3 5g which is now available to all subscribers. go to megafon servelat meat-cutting meat, they chop for it, add fragrant spices like a pastor and languish in the oven for a special juiciness and taste of the old farm really tasty.

but also, of course, in such recipes, well, it also incredibly raises all the flavors and now we pour everything, this is our salted creamy caramel. you know i believe that well, just the right amount of sugar so that it's not too cloying, but sweet nonetheless, and that's a good cereal. it turns out and healthy food and healthy and delicious most importantly. how much of this food to eat, here is one bar, and then you need to stop, because two or three, no matter how useful they are. this will already affect the figure and sometimes well-being. i think that it is better to do all this at home, because firstly, no thickeners, amplifier enhancers. we do not add, everything here is completely natural , everything is healthy and, moreover, we are absolutely

we know for sure that, for example, someone is allergic to nuts. there are no nuts here, yes, or today i want to do it with blueberries. tomorrow you will want with blueberries, the day after tomorrow there with dried apricots, and i am my own mistress. here i have here, please, yes, such freedom for creativity, but the main thing is still the control that there are no undesirable and any additives based on this. you can try to make a cake and then fill it, for example, to make a cheesecake. but you know this on such a cake, also very tasty and interesting and unusual temperature in the oven. by the way, by the way, you can add more nuts here in general, it will be interesting, but i made this one, i would say i cut the light version further. that's the way i plan, see? who what i want to

get bars later, that is, i already assume the end result. already within the framework of one bar, we tamp lightly and send it to the oven. the oven is preheated to 160 degrees are baked. they are quite long. i'll tell you why 30-40 minutes, depending on the power of your oven, because we naturally need to bring our cereal to perfect readiness. that is, they can be a little crunchy, but at the same time they must be raw, so be patient and forget, maybe even about them for 30-40 minutes, while we will cook pasta for now. well, when i say

pasta, we know. what kind of pasta are we talking about when we talk about pasta. well, that is, yes, pasta in italian, and pasta in russian, but this is absolutely italian joy - this is grandepasta. uh, fettuccine, grandi's pasta in general. huge. ruler. there is a short pasta spaghetti foam broke, that is, butterflies hmm well, that is, you can choose any one you like, the most important thing is that this pasta is made. look how beautiful these nests are, yes, they are made from durum flour according to absolutely all unique italian technologies using bronze matrices, what gives the bronze matrix an uneven surface, especially when such a wide one is easy to see? yes, such, for example, spaghetti with this sauce is also good. by the way, of course, they have spaghetti. well, that's just such a wide surface. you see this ribbon of fettuccine. it soaks up

the sauce directly, you know, it kind of saturates and it makes it tastier. i have. water boils it, of course, we will salt it, because we need water not only in order to hmm yes, these are chemical reactions, not only in order to boil pasta in it, but we also always add this water to the sauce, like you , remember, so we read. how much time is indicated on the package on the package, we indicate five minutes to heat the pan. bye brewed. we have pasta, as i said, it is indicated in the package for 5 minutes. so we cook for 4 minutes for a minute less , add olive oil to the pan. well, we're cooking an italian dish. fettuccine fettuccine garlic sauces chop the garlic. like this in thin slices. once the pan

is hot, which happens fairly quickly, the oil should heat up two cloves of large garlic. i cut. and i send anchovies to the pan, we do not regret anchovies. we continue to chop the garlic, in general , you know this, the sauce is southern, in general, tomato their sauces are quite often prepared in the south of italy and i used to be here before i tried it. that's it this sauce for me is still red. well, someone likes it there after the anchovies are added, the capers are crushed together with the garlic. uh, someone likes red sauce. i'm still more for white sauces, that is, based on white wine, but that's it, this red sauce. he conquered me. he conquered me with his wealth of richness. here we have anchovies and garlic and

some capers and olives. look what i have wonderful olives. they call them the greeks call kalamata. i bought specially with bones. i'm not too lazy to crush. that's it. you see and take out the bone, but it is much tastier and richer , this beauty itself turns out. a little there you see how everything is raging, by the way, when the anchovy gets into the oil, it begins to dissolve. now i'll show you. just simply hocus pocus, it turns out that the olives were freed from the stones, they were also crushed in the same way as the capers. such good flavors are so fishy. well, they are not fish. i would have said, that they still know spicy. yes,

there is one in this. uh, well, no, definitely fish is present. right now at this stage, and then, when you are already eating a ready-made dish, ready-made pasta, ready- made pasta, you will never guess in your life that this is a fishy taste, because both olives and capers and garlic, of course. all together it starts to turn. that's just the fishy flavor of anchovies, just purely in a spicy story. so we have here we are doing well. 3 more minutes and now, look how i told you, you see, now the anchovy is just dissolves. you see, they don't even need to be crushed. you just throw it entirely, and you already see how it is with us. they turn into such a homogeneous mass. as you remember, in no case will we let the garlic burn at all, even gild it should become transparent, but that's why i cut it into such

plates, that is, not finely-finely, chopping, so that, well, just in case, take care of god saves in this form it definitely will not burn. and now, what completely captivated me in this sauce is adjika maheev, in general, this adjika is ideal for meat, fish, poultry, in general, you just know this, uh, an independent sauce, right? well, here 's how, well, adjika is adjika here, and fresh tomatoes, here is a wonderful spicy hot pepper. but you at the same time, she is not so burning, sharp, unbearable. you know, she's delicately spicy, and she acts in this sauce. well , just perfect two. these are such generous teahouses. spoons, that is, we always think that adjika is good. yes, that's it for something meaty fish. no, she's brilliant with pasta, but except for adjika, which you twitch, the smell even immediately changes. the smell of anchovies is gone. we

feel the aroma of garlic, adjika turned on. it's just fantastic. i also really like to support these aromas, but with a smoked taste. in this case, i have such smoked paprika, i don’t need it for spiciness. all sharpness. it comes from adjika. and this paprika is so soft. she is not very sharp. i add like this on the tip of a knife, what is called yes, just to make it all a little bit. but it is precisely so interesting-smoked. well, then of course you can feel the smoky aroma. yes, you feel. oh well, and, of course, tomatoes in general, uh, tomatoes in pieces or tomato, like mine. worn out here. the most important thing is that they should be in their own juice, without any vinegar added sugar, we read the label carefully. we take a pure product. everything is sauce now. you can say ready. i want to tell you

to stop is impossible unrealistic. that is , it is right with such recipes. carefully you need to invite guests so that you don’t eat everything yourself, just alone. i add pasta look what beauty do you see? yes and now i’m already bringing our pasta to readiness in a pan along with the sauce. this is exactly the water that i have now gets. yes, you see, i do not merge. and that's exactly what i'm adding. this will also help us to make the sauce, this water makes the sauce not only more tender, yes, it also brews it airy, because in this water, and there is, uh, the same gluten that is boiled out of pasta when we cook them. yes, this is, uh, a wonderful protein that is located, but in these hard wheat varieties, and it allows, without adding, and excess cream butter, to make the sauce thick and silky. by the way, be sure, if you

now notice that your sauce is too thick, i don’t, again, but don’t add oil. i add exactly the water in which our pasta was cooked. oh, and i also like a lot of sauce. look, what a beauty such a light sauce, i think it's the whole pan. you can eat right away. yes, you and i can definitely do it, so literally another half a minute i need. in the meantime, i'll take parsley just perfect, and the herb that goes with this kind of rich rich flavor that we have in the sauce , you don't need some kind of rosemary, which is too bright, but thyme or something. well, if you love, of course, why not, but best of all that's gentle. eh, such a compliant parsley. it combines with olives, garlic, tomatoes and adjika.

brilliantly chopped here should be pretty fine. that is, just so that there are these wonderful green specks, except for a smell and taste. i still have such an aesthetic. history takes does not want it to look attractive, because the same eyes as well. of course, the pasta must be al dente. well, you see, look, it's just thickening. it is like this because in no case should the pasta float in the sauce. they should be one with the sauce, there should be such a harmonious joy, such a wedding. look how beautiful it is. give? yes , oddly enough, the rarest case when it goes very well together. it's all with grated cheese. that yes, it would seem all the same fish flavors, there is. i'm a bit of a fan, and the combination of

fish and cheese. yes? well, the anchovy leaves, and only piquancy remains due to the fact that we added adjika due to the presence of garlic, thanks to the smoked paprika. and here is the parmesan that i have grated here, it is also a spicy cheese. yes , he has this taste of umami, as the japanese say. he does it. everything is even more interesting. well , of course. how did we agree, parsley? how beautiful it is here in a big plate voila and how great it is to put it on the table and share it with your loved ones. so the pasta is ready. we're about to take out our dessert. well , which can be just a snack. in general, useful sweet. it remains to prepare the main dish. and this is our fish. what is good to cook the main dish of fish, firstly,

it is cooked quickly. secondly, it is very easy to digest, for example, if we eat pasta. i probably most often prefer to eat only pasta and i won’t eat the second one, but still it’s a day off and lunch is quite often like that stretched. it is long what is more, it often combines breakfast and lunch. you understand this is what is called a brunch, that is, nonsense and lunch. yes, it's called brunch. and here we are with you now, in fact, we have brunch, we have hot pasta and we quickly quickly add to this hot pasta, and sun-dried tomatoes. this is cod. she was frozen. i thawed it out beautifully. and for the one who chooses tasty yummy tan, where 7 years ago i buried my daughter yummy. i don't even want to remember. well it's hard for me, so they they lived not a simple life, but they kept their youth in their souls. did not see. aged new

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naturally, salt a little pepper and here we are, probably, 30 grams of grated parmesan just a little 2 tablespoons of lemon zest. well, the fish loves lemon, and we rub the fragrant lemon like this on a fine-fine grater. you see, the whole white church remains. look what a beautiful whole lemon zest. great, just wonderful.

a little salt pepper take a piece of fish, rolled the egg and breadcrumbs are homemade crackers made from the leftovers of white bread. we spread hot oil. cod is great

for these recipes because the meat is dense and a great source of protein and it pairs really well. here, too, with such bright aromas of sun-dried garlic tomatoes, it’s very friendly. you know, to immediately put on the table. so fry on one side. turn over carefully. you see what a crust the fish is preparing, quickly even as dense and plump as cod turned over. laid out on top. like this

thin layer. the fact that we are here with you whipped up this fragrant beauty. we reduce the fire under our frying pan, we act in an expeditious manner, as we love, as we said. so you see, perfect for three pieces, i had enough. now, until ready, the cheese will now begin to swim from this heat. from this, even pans from fish and fish will come from the fact that it is warm there and everything can be served on the table, as

we have dessert dessert. we are also ready. i take it out. look. do you see how wonderful and structure? yes what color caramel what flavor? now we are not wasting time right away according to our specific ones. yes, here, which you and i have determined the boundaries of each bar, while they are warm, we will go through. but we will take them out when they cool down and naturally grab stronger. yes , that's it, so that it is convenient to take it out. i don't have to be tight. and outside the border. yes, there are boundaries. we've done it, and then the structure, of course, should. preserved , so we wait a little bit until this beauty cools down. looks fantastic, well so you see the fish, as

i told you, the parmesan crust began to melt, it turns out to be very beautiful and elegant, and you and i carefully transfer this fish to the plate on which we are going to serve.

hello , welcome to the information service of the ntv television company. this is the program today at dmitry zaboy strin studio. whom my president sandu accused of attempting a coup d'état in moldova greenpeace outlawed for which the activity of a green organization in russia the prosecutor general's office recognized as undesirable the buried alive samara pensioner is guilty without guilt several years proves to officials that he is

alive. cultures