exquisite and easy to prepare , everything i love and the sauce is both fruity and sweet and spicy and creamy, everything is in it. it seems to me that in the course of a chicken at least anywhere with this soso it will also be delicious. we can use any white meat with red meat. we just take as a basis our wonderful sauce and the way of preparing krasildere, i will say that it is very reminiscent of mashed potatoes, but its taste is much more prominent. yes, it has its own notes and such a slight sourness, that is, it has a place to be. well , what was interesting to you, it was delicious on great outdoors great views, what to say? besides thank you very much. i am very glad of our meeting, i definitely look forward to your next visit. so we still have a lot to do. what to cook? oh sounds tempting, we are waiting for the winter. wait. well, friends, how do you like my new look, a rested italian. and by the way, this is not only a look, i feel cheerful

and charged inside, and not only with energy, but also with emotions. i spent 4 beautiful days on the rose farm and that was enough to fully relax. but if you think that this is not enough then you know what we will do meet, next saturday with new adventures, let's go eat.

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well, finally, our, probably, the most favorite season, summer is all fragrant from the garden. and here we are with you today . look what berries are on the table and everything is already so fragrant, fragrant, we will make a cheesecake, a cheesecake. not just a white chocolate cheesecake. if you melt white chocolate, for the first time, then, of course, it is better to make a water bath, moreover, in a water bath , an important point is that the bottom does not touch the boiling water, we are experienced in melting chocolate, so we do it carefully over very low heat and are not afraid of anything. i'll add the only thing. it's a little cream to insure. because even a very

experienced safety net never hurts until chocolate. we melt to cream cheese, which i have 300 g add 100 ml of cream use cream delicious for whipping. that is, they perfect for cooking. here are some desserts at home. you can beat them to decorate, uh, there is some kind of beauty to create such not only deliciousness, but also visual beauty are whipped. they are perfect and easy fast. the main thing is to cool them, before and after 3 minutes. you will get these peaks that look like clouds, an airy consistency of pure creamy taste. and here is the whipped cream. they hold their shape stably, because they are made from high-quality milk from our own ferro-producer. i add these here cream, sugar, i will not add, because we do not forget that we have here. here it is , the process has begun, so to help melt all this beauty, you see? uh-huh, when the fire

is slow, when we added a little cream and that's it with a silicone or wooden spatula that helps, then we get it, but this one is no problem. everything is very fast and clear without lumps, i set aside. this is a little aside to start with. we combine the cream with cream cheese not at a very high speed. look, you see what a beauty now there is one egg. without completely separating the yolk from the protein, i continue to beat. the consistency is almost the same as i need you see in the final. yes, such a thick glossy silk, that is, it looks good and the volume is good, and this is the very moment

when the already cooled melted chocolate. it should never be piping hot. it should be at room temperature so that the cream does not curdle chocolate instead of sugar, yes, chocolate and on the one hand instead of sugar, because white chocolate, of course, very sweet, but on the other hand , still in white chocolate. there are certain flavor notes that simply cannot be replaced with sugar. that is, i would like to tell you to replace white chocolate with sugar, if you don’t have e, you can certainly add grams to white chocolate at hand. standing would say sugar and do not add chocolate. well, then in my opinion it will work. well, a little easier to taste is also possible, but easier. what do i like about these desserts? well, apart from the fact that they are very simple in execution are obtained absolutely. well, right at any person who, for the first time in his life, decided to cook something like that in

the kitchen. also, they are lightning fast. i would say, look, we won’t even bother with the dough, in general, cheesecake is quite often made using exactly, such, uh, ready-made cookies, that is, sometimes they are crushed, you can take chocolate cookies, you can take butter cookies. that is any any shortbread cookie. you and i will take these creamy shortbread cookies. and i'm already you see it is ready. now i'll just show you. what is the point of lubricating the mold. so, in order to keep an even shape, we do not lay out the whole thing with butter. you know everything from baking paper. uh-huh, such as envelopes yes, molds, we just make such a cross, so that we can gently pull this cross and remove it from the mold. our individual cheesecakes skewers or lattice sausages or

kebabs the main thing is that the meat is from cherkizovo, it is always fresh and tasty own farms. why pink? why is there so much of it in your life? luka, i just brought in more uh, serious man, it's time to sort out your wardrobe. start a new life with a new image has become more expensive and finally got out of her pink cocoon. crap. it's on my mind 13:00 on ntv you're super 60+ final tomorrow at 22:20 on ntv will it ever end a party?

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look, i didn’t make such purchased creamy shortbread cookies myself. well, the main thing is the cookies that you like, so now we pour it here. for 2/3 of the whipped creamy mass, preferably evenly b in principle, here, probably, well, for seven things, i have such a volume to tamp down a little. ideally, evenly the temperature is low 160 ° mode up and down and

they are baked as they are individual for such a small 25 minutes, and everything will be ready, while our cheesecakes are baking, we will take care of one snack with you. so i prepared. these are the peppers, the beauty is. well, look what a rampage, summer is summer. hooray! hooray, i take the form immediately. well, here it is. i spread it as closely as possible to them it should be crowded with this our pepper. should be tight. well, you understand that when they uh cook, they shrink a bit because they lose moisture from the heat treatment, so uh, that's it. fine. so now, as far as what we add inside, i suggest, look, the tomatoes are red and yellow. well , of course, for beauty in general, you can actually take, and

tomatoes that are, uh, the same, well, regular size are not necessarily cherry but it's just very i think it's funny beautiful. look, add the red ones to the yellow ones , add the yellow ones to the red ones, and also to the mozzarella tomatoes, such mozzarella, which uses you know, namely for baking for pizza. it can be rubbed. and now i can cut it into such small cubes. if there is no mozzarella, you can use cheese, you can take suluguni, by the way, fresh, and smoked will also be interesting. well, or some kind of feta already happens in cubes. that is, any cheese that behaves well when baked. well , of course, of course, the one you like, it's even without discussion so. well , the color of the cheese is beautiful, it dilutes everything with such milky tones. creamy and bright and

again, you just know, it’s still in the summer, it seems to me, if in the winter it’s a separate pleasure to spend as much time as possible in the kitchen, where it’s cozy and warm outside in a snowstorm. and you have a hearth here, so to speak, yes, hot, uh, some aromas are fragrant, then in the summer. it seems to me quite often i want, rather, something easy to cook and not spend too much time in the kitchen, therefore, these are the recipes i have with you today. so now i take garlic. and instead of salt, i add a few fillets to the garlic anchovies. so olive oil here. lemon zest on a fine grater somewhere half a teaspoon so grind.

now one detail is missing, a very important one can generally be added, of course, chili pepper is here, because here you need spiciness, you need to know , here’s some kind of explosion, because sweet peppers, sweet tomatoes, sweetish cream cheese, but there is anchovy , of course, it gives such a piquancy, but this is not enough for me. i want spiciness and that's why adjika maheev is much cooler than anyone. chili flakes fresh never mind 'cause she's so spicy fragrant in it, only grass, by the way, tajik brilliantly sausages for chicken meat. but i don’t know, a sandwich to grease a little, fried bread and then there or a piece of ham or cheese. well, in general, i adore her, but i really play such an important role in the kitchen, but here she just performs

fantastically. no need to add. now, when baking, there are no herbs, nothing, because everything is in this adjika. literally a teaspoon with a slide well, because it is so vigorous, it is sharp. and now look literally like this, a teaspoon of dressing for each pepper. naturally, as i said, tomatoes, juicy, they will begin to give their juice, pepper, too, juicy cheese will begin to melt. that is, here here also there will be their own flavors, their own such intonations. i would say already in the process. that's it, the oven is 200 degrees for 20 minutes, probably, well, you need to look all the time. and how things are going on with us, do not forget about them and keep everything under control. now let's make a sandwich. well, i'm a sandwich, of course

got excited, calling it a sandwich, because you and i will do. this is also, for example, the french call tartin, and the italians. i guess it would be called bruschetta, but for bruschetta we have way too many ingredients. in general, this is such a light dish that is also suitable for a light lunch in the summer, for example, with girlfriends and for dinner, but gatherings on the terrace on the veranda with friends are generally ideal. so, today i will use assorted two types of sausages from cherkizov. you see these here with paprika, this is bavarian chorizo ​​and bremen munich sausages are natural casings. she's great when it's hot. so the sausages are juicy. and it also has good permeability and therefore sausages are cooked evenly, but i have almost warmed up, and the grill pan shell, by the way, is not hard, so a gentle golden crust is provided with a little oil. and, of course, each type of sausage differs in the composition of spices. and if, by the way,

he is only natural hear how sausages started talking, so we have summer with you, uh, traditional grilling season. and when the kebabs are already tired, it’s not a joy, when the chickens have already been fried quails and all that, then here are wonderful, by the way, simply and quickly sausages from cherkizovo are cooked, by the way, they are fried from the meat of their own farm producer until a uniform golden crust . i have a grill pan. while the sausages are being fried. it happens. well, i think we need 15 minutes for them to be ready. i heat up another pan, oil too. now in waltz tempo. here are my mushrooms mushrooms can be any, by the way, now already, but probably chanterelles can be found somewhere. well, i still have such champignons, by the way,

for such for such. it seems to me that recipes, champignons are also good, because mushrooms are not the main ones here, but the protagonist, therefore. the main thing is that we now have mushrooms , here are three mushrooms, just crush a clove of garlic so that it does not burn. first i add garlic, add a few sprigs, thyme. right here. oil and now mushrooms , you and i remember about mushrooms that they behave like a sponge, so we must immediately and salt. and if you want, i will not pepper. i have some salt. i need and in no case do we cover the mushrooms with a lid, because they have a lot of water, and they must definitely give this water to us. it should evaporate interests us. naturally, such a golden crust is on both sausages and mushrooms. in order for

the sausages from the inside to also be cooked properly , i cover them. i would say so with their lid, in order to create such a temperature here, you know, take it even higher. yes, everything, well, bye the fire, do not turn it off, because this frying pan. so is spinach. with a little oil spinach is also cooked spinach, in general it takes a few seconds. it comes so ready very quickly, so now here are the pieces

of bread, if necessary, add butter. as we warm up bread sausages, look when they are ready. you can see them cringe a little. well, when they are already perfect, that is, the meat is seized inside, i would say yes, so we also shoot sausages. oh, by the way, i had an idea. to have beautiful bread so striped, look from this side. we have already dried up here now. that's it. wow, after all , grilled stripes are always so appetizing, though much more interesting than just a tanned crust. well, the most important thing here is that my bread is fresh. therefore, if it was yesterday, then it can be kept longer in

the pan. yes, so that he warmed up, yes, and somehow perked up. and when it is fresh, then just a little bit of such a crust, warm it up a little, and that's enough. we take bread. well, now right here we spread the mushrooms a little. so, well, i distribute it so that it is evenly desirable, of course, so , well, if you want to know it right away, really, if it’s a full-fledged dinner or lunch, then i suggest another addition.

so a little bit of salt for a second i close the lid, literally for a second i return to my own. bruschetta and already rich, very tasty, interesting,

but with an egg. let's take a few more of these. so magical well, i love it so much. i love it when there is absolutely such a live yolk and snow-white protein, but here again do it the way you like. and how do you want to will give juiciness when it flows like this, yes, he will season it all and soak the bread a little. luxurious true, very

appetizing, of course, it's different, you know, the presentation is like that. well, the first one is ready, what are our peppers? well, literally three minutes. how are our cheesecakes? but the cheesecakes are absolutely ready, we take them out. look, here's what i told you about, you see, a flat, turret . hmm, of course, as you understand, before we take them out. they need to cool down, so we must be patient. well, speaking of

hunger. we will not die. we already have the first dish on the table for 3 minutes, the peppers are ready, and then the cheesecakes will cool down. and for the one who chooses tasty tasty, where it’s delicious , unexpectedly for everyone, the younger sister becomes the bride instead of the older one. everything happened quickly. i remember before they had time they chose, we took the youngest instead of the eldest, do not destroy my future and for the occasion. will she really have to give up her happiness, let's run away, otherwise it's impossible. where will i go? do you think they are? there is no escape from them, can the young find a common the language of the wedding day is appointed. tomorrow i don't want

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about our peppers do not forget wow perfect perfect. look how beautiful. you see both juicy and joyful and bright, of course, you want some kind of greenery, but basil is ideal. in my opinion, cilantro is something like that, that is, such a summer. well, i like it too. you know , by the way, you can take two types of basil, that is, trigan, which is our caucasian vozilik and green traditional, so that

it is and how dramatic you need to teach. this is how you can put it on the same board. here so, without taking it out, because there a little juice formed there below and then you can water it. well, as for cheesecakes, the story is as soon as everything has cooled down. gently take it out like this, see? and now we release these little pieces of paper. and now we get such an even one. you see the tower. which is absolutely perfect edges and a thin layer

of dough, how do you like it? well, just like you love, how in general it is all the same in the filling, and not in the fact that there are a lot of even the most wonderful shortbread cookies, you know at the bottom? an interesting recipe decorate you know, listen, you can make, for example, such a white chocolate filling, since we did not add sugar. we have only white chocolate inside, then, of course, uh, it is not very sweet with us, uh, the dessert itself. yes, that’s why you can make, for example, like this on top, you can cover the chocolate caramel filling, and with a layer of milk chocolate, and then there will be more additional notes, but i think, since it’s summer now and this is

really the very, very season for the berries of the most such here are delicious and we make compromises autumn, winter and spring summer. we need to take advantage of the fact that everything we have now is just so perfect. fragrant sweet from the garden , so i propose to simply decorate with berries those berries, what kind of berries do you have, maybe i've got them. you see, everything is there. i have blackberries and strawberries and blueberries. rather, i’ll cut the raspberry blackberry like this in a fashionable way so that it can be seen. beautifully unusual if you want, you can pickle

berries, for example, in some kind of there, i don’t know contra, there is such a liquor. yes, orange, maybe cognac, rum is a little sugary powder add some vanilla zest, orange. that is, here you can experiment somehow to come up with something like that. well, in principle, it seems to me that everything is here after all. the fact is that now is the season of berries and therefore i don’t even see the need. such an invent, just fresh berries in itself. it's great in my opinion. well, i do not like symmetry, you know me, so i always have a little bit of everything. some restaurant direct recipe, it seems to me, well, you know, it

seems to me that now we are at home. we have opportunities, but really try some, so that it is both beautiful and elegant and in a new way. well, it seems to me that it is very beautiful. yes, i like it. it seems to me just luxury, just luxury. the luxury of more raspberries just add so well, berries. it seems to me that there should be a lot, just a lot. of course not, you don't have to cut them. they have something lately so like the way they look in the cut. well, then cut , of course you can, if you destroy them very quickly, so that they don’t stand for a long time and couldn’t, well, this is what we have today summer story. bon appetit.

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