loneliness is just a holiday, can you imagine, yana and dima are going on a trip together. he just went to all my conditions. yes, i'm in sochi, that's it, israel today at 21:30 on ntv, all the points of our plan are completed, including diving, my first trip to egypt, i was very impressed. now i’m definitely ready to return home with peace of mind , but before the flight i still want to dive again, because these vivid memories are very memorable cooking the desert with a runner, and it’s not just about the taste of the dish, but more about what i cooked in wild nature in the ancient way of cooking. it made me feel

like a primitive man. and this is very important for diversity, especially in such a resort, which is famous for mostly luxurious all inclusive hotels and they are , by the way, really luxurious . well, everything, charged, warmed up , warmed up. and now federico is certainly ready to freshen up in the snowy embrace of the mother of russia . to be honest, i already miss it. so friends. wait for me see you in a week, when we go together again, let's go just a holiday today at 21:30 on ntv five components of unienzyme help

normalize digestion reduce bloating discomfort remove toxins june, normal digestion excellent mood and the taste is a pleasure to recommend. which medicine for cystitis is the most cost-effective, not simple and larlar is more profitable up to 50% the battle is generally sweet dough. it seems to me that this is the most important homemade dough.

we have 250 milliliters of milk and 80 grams of butter and warm the milk with butter a little so that the butter melts. now here i have 400 g of flour, it is better to sift the flour, because the dough loves when they treat it delicately, when it is taken seriously for the attention of a pinch of salt. well , about half a teaspoon. 40 g of powdered sugar well, of course, when we talk about homemade cakes without yeast, you can’t do it in the house, that is, yeast is our guarantee of that the dough will be airy, because the dough will be light, because the dough will turn out. uh,

well, it'll just work out for five plus. i just add a bag of yeast to the dry ingredients. and that's it. we mix all the dry ingredients and yeast, in principle, when preparing the dough, everything works for us and time and effort, and the result is always impeccable. warmed up milk with butter and it should not be hot, that is, here is the temperature, well, somewhere around 37-40 degrees, no more, by the way, what other flavors, and accents can be added to our dough. i today i will add a little bit of ground cardamom already right on the tip of the knife, i carefully add butter and milk to the dry ingredients. and we also need to add one egg, just one. so

they broke it up a bit. and also enter here. well, now, to be honest, i did my job kneading the dough. a kitchen machine will help me, for this i use a planetary mixer and a nozzle for yeast dough, in general there are as many as three mixing nozzles hook for oak dough nozzle for lush and batter. that's how it is and a separate whisk for whipping cream of eggs with whites of other liquid ingredients is ideal. just a job done in a few minutes , take just such a bowl, grease it with a little butter. and with your hand in oil, the dough should be like this , it should be sticky. and even if

it seems to you that it is a little liquid, do not be afraid, it will separate and separate. it is quite fast, but within an hour i cover the dough with a damp cloth. you can of course just tighten the film. well, you know, in my experience it gives wet. better always result in twice the dough should increase in size from sugar and starch, i recommend with age. a change in vision can change the usual things, then it was created to nourish the restoration and preservation of youthfulness of the eyes, it is recommended to apply it daily for 3 months, then the background is now in a new package specifically for course use about these famous artists throughout the country. they know exactly. everything, because they are their fathers of my good. guys why leggings with kirkorov filed for divorce after 20 years of marriage the marriage contract when i read this contract, i was surprised.

how many times did nikolai putin stand up for his son's family? why is mikhail poroshin worried about his daughter masha mashul where are you in vladivostok in a couple of days i say, where are you? i am in syktyvkar and who nurses the five children of maria powder while she is on the set, when she sees me they always say, oh , you remind us of someone, how mikhail topalov married his son. you can’t call vlad a henpecked man, rather, on the contrary. and why does the father of maria kozhevnikova go to the shamans urgently for an operation. i say i won't go. what secrets for a million will reveal fathers and stars broken heart kozhevnikov learn today at 19:25 on ntv premiere from monday at 16:45 on ntv in the world of hundreds is impossible. try. first month for only 399

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a teaspoon of cinnamon can be added a little cardan to support the pinch dough. i still add a little vanilla. here i can do it. you know such beauty vanilla cinnamon cardamom. and we start it all grind and add. here here i have such grated walnuts 50 g. nuts can also be absolutely any. here, in fact, the filling of the dough, as soon as it came up, we make sure that it still came up twice. oh what a beauty. we are

dough now. surface a little flour is not too much. you know, the less flour we add, the more tender the dough will turn out, the juicier and more airy our rolls will be. first, such a sausage, then a sausage, more or less, exactly in half. and half more. we make such cakes here

too thin. preferably the same diameter more or less. well, here we are with you. i’ll immediately take such cakes on a baking sheet, by the way, in order for the magician to bake. you see well, you just need to knead it when you lay it down. and then it doesn’t curl up like that and somehow doesn’t resist staying on the baking sheet. i thought you used yesterday's. well, why not, although i don't really like throwing paper away. if you can leave, then i leave, because in general there is such a thing in me healthy. it seems to me that it is a grain that makes you take care of those things that you can save. nut butter,

sugar spicy. uh-huh beauty and deliciousness nuts should be beaten straight into such a paste. yes, to be like that, because the oil will still help the nuts. uh, here just turn into such a cream. that is, i just whipped it at high power, so it turned out such a paste. and you can even grate on a grater, even chop with a knife. that is , whichever way you like nuts, as a rule, butter, of course, they give away, because they fatty oil rich. there it is, look. we returned it with such a roll, then we cut the roll, retreating a little from one, and so we wrap the base.

they cut these pretzels with a knife, then, of course, the rolls should rest a little before they go into the oven. literally. i don't know, there's not much 5-7 minutes there. it also depends on the temperature in the kitchen. here i am, again with very hot water. i will cover the rolls with this

napkin and send them back to the oven so that nothing will disturb the process until the rolls rise a little, you and i can cook meat. the pieces of meat themselves are too convenient. a mixture of peppers i have here a little salt a little flour. rolled like this on one side on the other. look op op, salt again. pepper and flour it's juicy right you know such a thickness after that egg, and after the egg. here are the breadcrumbs.

we send. hot oil instantly, yes, it is very fast, it turns out juicy gently. and fry with a minimum of manipulations on each side until golden brown. to

quickly, while they fry my onions shallot. look, i’m cutting petals like this. i'm adding it here. just crush a couple of cloves of garlic. we also add it there. dry parsley half a teaspoon in general, any herbs are suitable, you can take provence herbs , you can take italian herbs, it doesn't matter. you can take some homemade dried a little dry chili pepper and white wine.

as soon as i add white wine, increase the temperature. to wine somewhere 100 ml of wine i need. in order for the wine to begin to evaporate , the alcohol thus disappears and the aroma remains. now you can turn it down a little. let's add some salt to the temperature of the sauce itself. that's it. and cover all this beauty with a lid. and keep until ready another seven minutes, while our meat is cooked, by the way, rolls. when everything is lightning fast, look become plump even more

plump and tender. you see grown up now. well, you know, someone likes the whole egg, someone just can with water, and sprinkle them and sprinkle with sugar, by the way, is also very interesting. i propose to take only the yolk. add a little cream here , it turns out that it is very beautiful. crust of cream and yolk. somewhere a tablespoon. and look, here is a pinch of salt, this is generally a separate one. you know, the trick is when the salt and the yolk and cream are combined, the crust turns out fantastic and the brush is neat. that's it. let's go.

carefully look what a beauty. so we send it to the oven, the temperature in the oven is 190 degrees. the oven must be well heated. i have a hot air mode, well , just in my experience in this mode , the dough rises best and bakes better, it remains to make a salad. well, i have an apple. large. here i cut into such thin sticks. i cut it, i don’t grate it, because when you grate an apple, it turns into such, you know, like porridge and i don’t like it. and here is the grated beetroot. already prepared for me. this is ingeniously i don’t get my hands dirty, beetroot, the freshest crispy healthy one, and with this

apple it just sings and swims, moreover, watch it. here i have, for example, sweet beets. straws as i want in this. e lettuce. also, by the way, on a grater is not very interesting. and i also add crispy iceberg for every day and the same straw juicy carrots. in general, the same famous salad from childhood only with an apple. we called him either panicle lettuce or brush. that is, it is a healthy salad that enriches our diet with fiber. look. and most importantly, how delicious it is. how it saves energy o and the packaging, how convenient, you see, through the transparent window you can see that everything is fresh and crispy. no, of course, just grate the beets, firstly, secondly, what happens to your hands when you need beets like that, you need come up with all sorts of things you and i know. yes , definitely some gloves or

plastic bags, dressing. everything is very simple, oil, by the way, is suitable here, nut oil is here, sunflower oil is suitable , even fragrant odorous ones are very cool. there will be some lemon juice in here. a little pepper, well, it's to taste, of course, salt is also to taste, but without salt. it's not clear at all. also , i suggest adding it here. a little bit of cranberry. here, dried, it will give such a sweet and sour story, just here the extragel makes friends very well with an apple. in him special components for better penetration into the chat were inflammation against pain and inflammation of the muscles and joint wars of money at 20:00 ntv is just a holiday today at 21:30 on ntv

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seeds i add both pumpkin and sunflower seeds. options well, however, greens - as you know, salt , pepper, it all tastes and color someone hates cilantro. i love cilantro, someone tak is suspicious of mint precisely as far as salads are concerned, they prefer it in desserts. someone likes only dill or parsley, please. by the way, such a salad allows any fantasies and any taste preferences. so salad. we are ready to remove the meat. well, you're great. do

you know that meat is not recommended immediately with heat, heat, it should lie down a little to rest, so that all the juiciness is preserved in the meat. just this is the moment when we can bring the sauce to the ideal in general. and speaking of pigs. and yes, meat in general. i think it's best to serve something spicy, something with mustard. look, i have a fantastic novelty from mahi. and this is dijon mustard, dijon mustard in general, mustard has been known since the 13th century. for example, alexandre dumas sang about it, but by the way, he was not only a writer, but also an amazing cook, and he loved it is to cook with this mustard, and i want to tell you there is no added sugar in it, and there is no starch in it. that is, it is an absolutely natural product, a large tablespoon. i need it and that is why it is less

caloric than ordinary mustard, but most importantly, it is tender and delicate, but at the same time there is a spice in it, therefore, look at this sauce. we had olive oil here first. yes, then, of course, the juice remained from the pork, shallots, garlic, and white wine. and now for some mustard. we warm everything up. and the sauce is ready. it's so thick you see, creamy creamy, and it's all thanks to the mustard, notice not a drop of cream, not a drop of butter. a very delicately balanced dish. pour so here is our escalopes sauce. well, beauty, yes, and only not enough.

it's green here too. as you remember, we added parsley to the pan at the very beginning. she was dry. right now, some fresh parsley will just support all such harmony in our story about tastes, smells and herbs. i think it's very balanced rolls. it was baked - it's a joy for 15 minutes at a temperature of 190 degrees and another 10 minutes at a temperature of 170 degrees. look how beautiful this is. look how magnificent they are, how handsome they are. here it is, unfortunately with the heat. you can’t eat the heat, of course, they must cool down and rest. this is best done on a wire rack so they cool and uh.

right there on the grid. look, i have melted white chocolate here. i just pour it out like this while they are hot. i just melted it, and with a button of white chocolate. i have here 150. g white chocolate buttons such specially for confectionery, er, feats made and here is one tablespoon of cream . that's such a joy. well, as soon as they are a little. cooled down on a serving plate.

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