we mix and send the sliced ​​\u200b\u200bmeat there. almost ready, so just a couple of minutes emil know that i'm already eating with my eyes , see the color of the incredible flavors also separately. all is ready. it remains to arrange, and then, what to eat, lay out a pillow of broccoli and chicken. i'll tell you this with a rhyme of pomegranate tomatoes, the perfect duet, winning in any context today with chicken white meat, but if you replace it with

a piece of white fish, i think the mood will be the same in the southern summer sunny oh just wow, everything is simple, but really perfect tasty. so i can only say. thank you. thank you. at first it seemed to me that the cruise was not a pleasure, but then i began to compare it with the rest of popular resorts and realized that everything is close in terms of money, but as for me, the cruise still wins, for example. imagine that while you are sleeping comfortably , the hotel itself is moving to the next direction of your travel on the liner all day long. we were fed and entertained, and we were taken care of in every way, it’s still pleasant that already on the second day with all the passengers. we have become as one big friendly family. and plus everything, i discovered the black sea turkey, which

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is a taste of pleasure. i love recommend. you are super 60+ new season tomorrow at 20:20 on ntv i love fruit berry biscuits in the summer, in general there are biscuits. you know, in principle, they are an open pie, yes, that is, what is also called tart. it's very simple you make shortbread dough, and then you improvise with the filling, but when it's a closed pie, mamma mia, because the dough more, but it is thin and crispy, the most important thing, what kind of dough for dough, of course, we take. the best butter is butter. delicious, its 82.5 fat content, as in

the best french bakeries. that is, you will want a french baker to make a croissant. he will take just such a butter with such a fat content, the butter must be cold; this butter is made from cream, uh, which come to the manufacturer's own farms at all stages of control, and most importantly, its taste. here is this tender sweet bread for me with oil. that's all in the morning, this is my dream. i don’t need another breakfast, it’s very beautiful to look at this. loaf, yes , such packaging is moreover very conveniently marked here. how many grams, that is, you do not need to weigh in this case, i need 200 g of butter. it is advisable to work quickly and heat this oil as little as possible, because this oil must be chilled from the refrigerator not the freezer. and i send this oil. this is such a big blender. and, of course, desirable. that's when

you make such a dough if, for example, it is hot outside, and i assume that you may need this recipe in july in august, when it is very hot outside, remember, by the way, write down the words when there are fresh things, when there is fresh cherries when there are fresh apricots, when there are, and young ones, apples, just now you know these sweet and sour and plums, and so on and so forth, so, if it’s very hot outside, i recommend cooling, for example, and knives with which you are whipping. well, if you do everything by hand, then the knife in which you whip and the bowl itself, that is, the glass in which you will grind it. and here we now have 200 g of butter. and, of course, dough without flour is dishonest. and, of course, magf flour. this is the flour that i personally prefer in all recipes where flour is needed. you want pancakes. do you want cheesecakes? do you want

pancakes do you want puff? yeast or shortbread dough, which i am currently making, i need 400 g of such flour, that is, it turns out one to two. at all. this flour is delicate and airy, and even a beginner can make masterpieces with this flour in the kitchen, so i be 150% sure i use proven ingredients. i also add some salt to this. well, how do we remember? a combination, i would even say, a component of salt in recipes, where we need sweetness, it is necessary, because salt emphasizes sweetness, but we make dough. that's just salty. i don't add sugar to the dough at all. beat since the butter is cold, first we get like this, you see, as if the crumbs are such

breadcrumbs, but this is the first stage the second stage, i start adding a little here ice water. you can see by the tablespoon, i have ice here and i'm just like that. one and a half spoons added punch. a little more, in general , 3-4, i don’t even have such a tablespoon, but a dessert spoon. here in the hands it turns out, i now have three dessert spoons. i added. look what metamorphoses and now one egg, when the dough has already set. you should see how your whole mass really turned from crumbs

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participation conditions on the site tefvi.ru we take cherries with you, you need to strain the cherries. i just thawed cherries. yes, it's cherry ice cream. if of course it's not yet the season, so there is no fresh cherry. i'm just using this cherry that i froze last year perfect, by the way, cherry ice cream is suitable for such recipes, and i drain it, you see, but just before, just before i send it to the filling. i take such a form, which is ideally right for serving. you see, i distribute, or rather, i spread my influence on the dough, i distribute the dough in such a way that we get a 2/3 base, of course,

go to the bottom and side, as usual, make sure that we do not have too thick a fold that connects the bottom and the portico. because it the fold most often tends not to bake and give this raw shortcrust pastry. you and i don't welcome it, we don't like it, do we? you see how well the cherry wept through the glass. there was such a romance, we taught it at the theatrical institute, in which leaves were sung from cherries. day in the window, crying, no one cries with us. we're fine. we add a little vanilla to the price. of course, you can add, for example, almond extract, but someone really likes marzipan. and you know, it's an extract. vanilla, please, they also like cherries, and almonds, but

they also like cinnamon. well, cinnamon is also a very useful thing. cherry. in this case, he loves almonds in their original form. i would say incarnation. this is dried almonds 50 g of cherries. by the way, here i have 400 g frozen. and now sugar is so raw, of course, you can use ordinary white sugar, of course, you can take cane sugar. this is also interesting, but this sugar, and what is called you know loo sugar , that is, raw sugar, it is so interesting. i would say that there are notes of salted caramel and unbelievably, it has some kind of gingerbread taste. that is, if you like, for example, such tastes that there is some kind of grated ginger, and some kind of cardamom coriander. that is , it seems to me that in this way the dessert is taken to a completely different level. well, uh, grams. i

would say that this is 670. that is, such two generous handfuls, but no more is needed. everything else is in the cherry and there are those spices that we added. and now we take baking paper and lay out the remaining dough. bake it neat we turn the rolling pin into a class. do not forget that the speed in working with cold dough is not in vain. they say that when cooks, well, a real, uh, baker, and cook, there are croissants or, again, they work with

shortcrust pastry. they somehow even cool technologically the surface on which they work. they use marble rolling pins, marble surfaces to ensure that everything is minimally heated with us. well, of course, at home, of course. the point is this is already such a surplus. it seems to me, but nevertheless we remember that the faster, the better, that's all. and the thinner too, the more pleasant, then the result will be. neatly from this, by the way, beautiful cookies, it turns out, even sweet or salty. you want some cheese. if you want to fill this dough with nuts with some maple syrup, it’s just perfect. you know, it's really universal, you can make some kind of kish, for example, with green onions , eggs and cheese, and it will be great too.

well, that’s it, if you wanted to, well, if you do, you know the dough, yes, then make more, so you and i are making a side here, you can see that it very smooth, of course, and there it is, you know. this is what i understand what to convey. it's hard, you just have to touch it, but it's right cool at your fingertips. so what about now? it’s beautiful , really, it’s already smart now, of course, we’re making an incision. to excess moisture. i ran away from here, and you know, the rarest case when i don’t smear it with yolk, because it’s already so beautiful tanned, it turns out the temperature. 175°, oven well preheated. 45-50 minutes and dessert will be on the table for the main course. we have a chicken today, but before we prepare the main course. it seems to me that such an interesting and useful

recipe has never happened before. pay attention, it's oats, you understand? i soaked it for 4 hours. well, in principle, you buy the manufacturer you trust, now there are a lot. rye, whole grain is oats. there are different spelled. a lot of perlovka. these are the cereals that are sold in the most useful way. i would say state. and, of course, hercules. it's great. well oatmeal cooks faster, but it's just fine, because the amino acids, and bran, which are natural in the shell. he's not even flattened, he's just like this whole, and i pour the grain after i soaked it. i spilled it twice, washed it and now filled it with very hot water one to two. on a slow fire, i set it to cook

for 20 minutes while the oats are being cooked , i return to the recipe for the main dish. i will be using loophole wings for this dish, and the best part of the wings. this is the shoulder joint. there is no. these thin phalanges, which usually burn. and i always experimented with different sauces. they lose their juiciness and lose their taste. but in this case, this is the phalanx, which, firstly, it has little cholesterol, but many amino acids , a large amount of protein, that is, such a dietary, but most importantly, juicy and tasty part. well, then this meat is grown in ecologically clean areas and very strict quality control, so these are the producers that i always trust 100-150%. here. i add a little

salt. well, in general, salt is necessary in order to emphasize the fresh taste of the meat itself , but all the other ingredients also begin to change in a different way. here we have a little freshly ground pepper, by the way, this marinade can be very spicy. i generally like, uh, such spicy marinades, of course, butter butter take the one you like. the main thing is that it does not have too bright aroma. well, sunflower will do, and some kind of rapeseed olive oil will be great , the most important thing is that it be tender after salt, pepper and oil. i add liquid honey. a honey can be replaced, for example, narshara. we are like this, and pomegranate sauce based on pomegranate boiled. you know, almost like a pomegranate, i would say syrup. or, for example, maple syrup is also very good. works gives such caramel. well, here is liquid honey, especially such fresh spring honey, it is beautiful further. i add mustard here, mustard is a must, because it is ah, not only

spicy, but it is also a very competent balance of a little bit of acidity a little bit of saturation. well, and, of course, uh, the witticism about which we you were told it was russian mustard. that is , it is a vigorous teaspoon. it is such a large volume of wings. no longer needed, but then how does it work there. just a little tomato paste song, love tomato paste because two teaspoons because it's such a pure product. well, creative sauce. this is generally also such a story about enhancing tastes. he, uh, generally cleaning with sauce - this is such a story. uh, you know when the fish aren't visible? yes, it turns the dish into a masterpiece. well , the main thing that turns this sauce into a masterpiece - this is adjika maheiev, in general, this adjika is good, by the way, you cook soups, if you bake vegetables on the grill, if you marinate

poultry fish, in general, an absolutely natural product, no gmos, no amplifiers, but at the same time there are so many flavors here, these are real georgian spices peppers. well, that is, here is such a gift from the caucasus for you and me here and i add here two such generous tablespoons. despite the fact that the teaspoon measured this adjika, we mix everything, by the way, such a rich story. e for spices spices that you and i have arranged here just now. yes, they built it, they created it, it allows you not to oversalt. and therefore it turns out even more useful, because here the salt content is low, and your water does not linger. and in general, in principle, a good well, a good ratio of protein and salt balance here in people. if possible, you can leave it for a couple of hours. in

the refrigerator. if not, you and i almost never have such an opportunity, because very often inspiration comes to me at the very moment when i cooking. we take a baking sheet, be sure to save it. well, just so that it would be less time later, so that it would take less time to wash the baking sheet, either you take the one with which you can already serve, or foil, or baking paper is ideal, the strongest, of course, here is the aroma of adjika. he lifts everything right away, and i absolutely have the feeling that somewhere near the mountains there are some warm warm stones and such a wonderful company that sings songs. so, about 20 minutes and that's it. we will be ready. oven, 22°. there must be very hot and well warmed up with us almost.

oh-oh-oh, the garnish is almost ready, look here, i have a very hot chicken broth you can take. eh, beef, of course, you can take vegetable, but it is much tastier with chicken broth, and the story is as soon as almost all of our water has boiled away. you see, the oats are barely covered, the broth is well seasoned, it has salt, it has spices , they add it so that, well, about a finger and a half, our oats are covered. you see, it swells up and it starts to absorb into itself. this is the intensity that we have broth. by the way, there such aromas from the oven break out from us. look how beautiful. here you will definitely know such a moment when we bake the film in the oven. one of the main secrets is from time to time, and pour sauce over the chicken. yeah, it's the same

story here from time to time, see? so that it doesn’t just happen so tanned, you see such a crust on the foil, but also so that the chicken also becomes tanned. look what a beauty. well, you understand that such a pieces are small, they are very fast. are prepared, nevertheless, of course, we cook carefully. the temperature, as i said, is 200-220 degrees. and here we are with you. the fun begins after the broth has been added. we add a little svan salt, svan salt just perfectly emphasizes, you know, this is the combination of adjika sauce, which we have with chicken wings in the oven. and now our oats become much more spicy

in general, this is called. salt, of course, is a seasoning, brackish, but there is a little salt here here rather, you know, with every hostess. well, that is, the name is svan. so she is from vannetia, but every housewife has these in a van. and of course, in the rest and in the rest in other regions of georgia there may be, and such variations on this theme are somewhere more than cilantro, somewhere more, and somewhere more cinnamon, maybe suneli hops. here there, and moreover, all the hostesses keep a secret. with pleasure. friends often tell me to experiment with different compositions. i always love now except for ottoman salt. i i think you need to add as much greenery as possible , just fresh cilantro. green onion parsley and basil can be basil can be regan which is so darker in color. well, no darker in general, in principle, purple. yes

, cut grass of such a saturated color. not too small. because the herb in this case is like this, uh, our greens, as they say, it is also a full-fledged ingredient in this recipe. i recommend mahin ketchup. we have a petelinke, there is a spice specialist, so for the grill he selects only natural petelinka ingredients are pure products without harmful additives. do not miss the event and the people of the week on the central television the collapsed dambo of the kakhovka hydroelectric power station who exactly is behind the largest man-made environmental disaster in the history of europe, if the dam was blown up, does it make any military sense at all, and can a catastrophe in the dnieper be able to change the course of hostilities sidor the killer. how many liters of deadly alcohol are walking around russia and in what bottles can a terrible

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i love this time of the year, because of course we are spoiled and fruits, vegetables and herbs. we have all year round, in principle, are available, but of course , such aromas that you can get at least from garlic, even from green onions, even from how soon the strawberry season will be. here in the present season, of course, e is not comparable. so here i have young spinach, because it is called baby spinach and lettuce, which is called fodder. you even know the hand. you can put it here and not be afraid. it would seem, yes, lettuce and heat treatment and

it works perfectly. just fine. here is almost everything ready. excess liquid escapes. fresh greens come running, and grated cheese also comes running. listen, you know, it works very well here, for example, grated suluguni. here i have grated suluguni, and a little smoked, but you can take any other cheese for such recipes, in general they are very cool. if there are some pieces of cheese left that have already dried up on a sandwich, you can’t add it to the salad either, somehow it’s not very interesting, then here it’s just perfect. well, a tablespoon of butter now mix everything and let it. our sheep was not even our dish. i would say

to infuse and soak in these aromas is excellent. it seems to me that the idea is true for a garnish, by the way, a garnish for what garnish? our wonderful wing. wow, ta-da. well, who is the winner we are wings, of course. naturally, we shift some such beautiful plate for serving. we tolerate a little, because they are very appetizing. they are so fragrant and you just want to go with korea, rather with the heat of the heat, but they are very hot, so you need to be patient a little. this sauce is absolutely self-sufficient. that is, to these

wings. the most important thing is to move the sauce as generously as possible from the baking sheet. right here. in a plate for serving, you see, it has thickened a little, moreover, again i say, when the ingredients for the sauce are competent, then thickeners are not needed, everything happens ah. in itself from tenderness and patience, here we have achieved such a result with you. and, of course, what is missing. you and i are green. here they suggest adding, for example, either tarragon or mint. uh, because tarragon can be both, and tarragon and mint. they refresh this spice and spiciness that is present in the sauce. and, of course, and in our garnish of oats, so he is a masterpiece, so now

dessert. look, that's what it means. shortbread dough i would say, to be honest, in perfect proportion and cooked in the perfect time period. why do you see? we didn't even smear it with yolk, but it's golden, of course, this beauty must cool down, but i'll show you anyway. what a wonderful sand structure. you see , you see, he has not cooled down yet. these crumbs show how it perfectly crumbles and melts . oh, well, hot, of course , you can’t eat such pastries, so we wait until. it will cool down the pond, for example, with a ball of vanilla ice cream, maybe fat sour cream with whipped cream, or just like you and

i enjoy it and now we take a beautiful plate and send it to it. our i'm not even afraid of the word. not just a side dish, but oat risotto. and why were we preparing pearl barley, they called it pearl barley, right? and look here, what a beauty, if it smells so fragrant of herbs, with these spices, svan salt and smoked cheese. just lovely, to be honest . can i eat wings without a side dish, that such beautiful oats are also without wings. for me it will be wonderful. well or tea with this dessert here. bon appetit.

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