to decipher for me kuzbass is the beauty of pleasure, health, wealth adrenaline tranquility. in general, just a fairy tale, and you are friends, when you come here, be sure. come up with your decryption. i am sure that kuzbass will sound differently for everyone. but one thing sounds the same for everyone. let's go and eat until next saturday, friends. cop wars today 18:00

you know, sometimes there are days when you want something like homemade cakes, but it takes a long time to mess around, right? or, for example, i don’t want cookies today, but i want something very interesting new recipe. i then start looking for more recipes in books and begin to change. maybe something already familiar to me trying to replace the ingredients. this is the best

time to experiment when you are trying to grope intuitively. yes, here is the correspondence of your desire for something sweet, well, not too much, dietary is desirable. uh, and at the same time, you know, here's something new that never happened before. maybe even here in this kitchen you and i have not cooked. i found this recipe. you and i will need 125 g of butter. 125 g of butter and 180 ml of milk and the zest of one orange, grated on a very fine grater and one lemon in the zest, also warms up and therefore this mixture becomes more fragrant. and you and i, meanwhile, take three eggs and 180 g of sugar. at high speed, we begin to beat, we need a lush light mass, while eggs and

sugar are whipped. we turn it off just as soon as the first bubbles of boiling appeared, the oil has dissolved, we leave the butter and milk to infuse with orange and lemon, and here we have everything whipped. and look what beautiful you see, a straight white cream turned out in general, in principle, when you beat either yolks with sugar or eggs with sugar, it is a very important indicator that this lightening of the total mass is whipped well. and, of course, the density here is everything dense and beautiful, i will need it. now another nozzle another dough hook. so, well, of course, flour, you know, i will cook this cake on corn flour, in general , the advantage of corn flour is so interesting, for example. today, many people are trying to follow a gluten-free diet. there is no gluten in cornmeal

, moreover, it is considered a truly dietary, but at the same time it is rich in trace elements. there is magnesium here. there is vitamin e here, there is a vitamin. and that is , there are a lot and more amino acids, that is, this flour is really useful, i also use it for baking in order to make cakes. what a delicious cornbread it turns out, and you can clearly see what a beautiful rich yellow color. this flour has everything, i need to weigh 250 g of such flour. i add a little salt to the flour. half a teaspoon and, of course, without baking powder. our baked goods won't work. lush baking powder gives the dough, volume , splendor, a uniform porous structure, and , unlike vessels, leaves no smell or taste and works in any recipes.

mixed and now, in fact , in order for us to get the dough, you and i need to do the following. at a slightly lower speed, add look what a beauty. warm, well, it has cooled down a bit. you see, i even calmly put my hand on the saucepan, but of course, it is imperfectly at room temperature. that's just us we start brewing. here are our beaten eggs with 100% natural sugar with age. changes in vision can change the usual things, then the foundation created to nourish the restoration and preservation of youthfulness of the eyes is recommended to be applied daily for 3 months, then it is now in a new package specifically for course use. with the support of the payment system of the world agutin ntv vodvod

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important in the experiment, then, uh, what result we will have, and the process that brought pleasure. and not just this , you know a lot when you spend time and energy, and then you don’t know that an experiment will turn out. here it is actually. i already know, because i already baked this cupcake without you. so everything is checked, the dough is poured. this is how the form is in the form, and we greased it well with butter along the edges and, of course, the bottom, but also the bottom was lined with baking paper. just in case the oven was insured. i also have the 180 ° temperature mode turned on in advance, hot air, muffins in general. biscuits are best baked. here in my ku. for a chic life, it is in the hot air mode that we send this beauty to the oven. and baked, it is almost an hour depends, of course, on the power of your oven. yes, but, in

principle, this is normal, and while we are baking our beautiful citrus cake , we will make cutlets with you. yes, not simple a from shrimp, usually in a cutlet be sure to add or rice. yes, especially if fish cakes or some kind of bun pulp. i just have white bread, which i freed yesterday's loaf from the crust. well, the roll is white and in order not to add additional liquid, so that the shrimp are as juicy as possible due to the meat, and not due to milk or not due to the roll itself. i take a lot of onions, but now, naturally, this task cannot be done manually, we definitely need an assistant , we start whipping. just look what

beauty juicy charlotte joined with pieces. see the bread, see? what a wonderful airy crumb turned out. and now we add here. well, as i said, defrosted shrimp chopped four or five sprigs of thyme per 400 g of shrimp. and i add a little chili pepper here. well, i know our love with you. eh, such sea tastes and should not be a little bit spicy and a little bit of white pepper, it is already ground in a different flavor than black pepper, and therefore it will be interesting. you know such a connection with families, and then the sweetness of the shrimp, by the way, the sweetness of the shrimp, we emphasize with nutmeg, in general, nutmeg is brilliant. to emphasize creaminess or sweetness, so a little like this. freshly ground nutmeg is literally on the tip of a knife, because it is an active spice, it is better not

to overdo it. and, of course, salt a pinch of salt salt to taste, and you and i have repeatedly talked about this undersalting is better on the table than i combine all the ingredients in the recipe. and now, when the stuffing is almost ready, by the way, is also a very handy feature in this blender. here we add the egg without opening the lid. look, the stuffing is ready. see what a beauty? well, just lovely. now we take. two bowls of cornmeal, by the way it's very good for breadcrumbs.

dried bread, crushed in our case, in the case of a corn patty , we shake off the excess flour, then the egg. and then baby, that's all and hot oil go. at the same time

, it is better not to fry more than 3-4 cutlets so that the temperature of the oil remains high enough. well, of course, it is desirable to make the size, cutlets, more or less the same so that they are fried. well, you see, yes, no matter how some burn, while others do not remain half-baked. cool idea, everyone loves cutlets, they love cutlets in general, in general everyone not only loves us. everything, but not for nothing burgers, one of the most popular stories, in general in world culinary, burgers are loved in china, japan and italy, you can’t get anywhere. well, of course. we have a wide variety of cutlets, and it seems to me that they are our hostesses. really the most skillful cutlets in cooking, so there is something left to be proud of to make a salad. we need an apple, in general you

know fruits with combinations of green leaves, in my opinion. this is such a beautiful story, because it is sweet and sonorous. ah. for example , an apple combined with crispy bitter leaves of arugula, how i love it right. eh, you know, this is gourmet, i would say a little pleasure so that the apple is not lost. this one is delicious. uh, this color, i don’t peel it on purpose, but because the peel, when we simmer an apple , allows the apple to keep its shape and not turn into a puree. we remove the finished cutlets like this, as we agreed on baking paper, in general. uh, minced meat, you and i succeeded in such, uh, 10, or maybe even

12 years, but i’m from the remaining minced meat, either i’ll cook it tomorrow or maybe i’ll freeze it and make cutlets for a week already, but these four are great i'm being given extra fat. another frying pan. i need it to melt the apples. well, not just, of course, frying pan, and a frying pan with butter. if the apple is not sweet, generally a sweet and sour apple, even better in this case, but if it is too sour, then you can add a little sugar to make caramel , the temperature should be high, because the apple should not be soft soft, it should tan, preferably on both sides. or at least on one side. that is, it should become so appetizingly temptingly roasted, but at the same time remain a little crispy, as for the salad itself. to me it seems like that arugula

that i told you about, but also everything, reading and with spinach is the perfect story when we say the combination of fruits and lettuce leaves, because arugula is wonderful. look at it, it's ready to eat, as it is written, you see, for fans of salads, that is, for you and me. she's washed and dried every leaf and perfect. just like rebounding with this hand. i add incredibly useful and unbelievable. look at this beautiful baby spinach, also for salad fans. that is, it is just combination of the taste of aesthetics and joy. and, of course, but you understand these leaves, which are combined with apples with such pleasure. here i have blocks with us, as i said, seductively caramel turns out literally 1-2 minutes. they will be ready. and here we will add more, you

know, today i want to try to make it with nut butter. refuel first leaves this oil. i have a walnut, it is curious. it differs, of course, from other vegetable oils, and i have recently been quite often experimenting with different oils, and it seems to me, nut butter, it’s right here for salads. i don’t really like it there, for example, in buckwheat porridge, yes or in something, well, in a salad and ideal, here i ’ll add a little salt, sea salt , freshly ground a little pepper, apples are almost ready. just a little bit to make sure that our crust is exactly the way we intended. apples turn off the walnut oil, add the juice of half a lemon. and literally a teaspoon of apple cider vinegar. well

, i also want to tell you that it's very cool, and nuts work in such salads. nuts can be any and dry hazelnuts and walnuts and almonds. today i have a pick. i dried it a little in the oven, and i used such large pieces of it with a knife, not with a blender, not even with a mortar, but with a knife, so that the pieces do not give up their oil, because we send oil in every nut, apples, apples can be, by the way, even warm, and even a little bit of this oil, in which the butter, in which they languished, will not interfere. here we are, because they are warm hot. and so the dressing will quickly connect with the rest of the ingredients. well i suggest adding here. a little more blue cheese, that is, blue cheese - this is optional. cheese, maybe anyone can do without cheese at all, for example, it can be a great lean dish

, you don’t add any cheese at all, because protein here is a harmony of not only tastes, but also nutrients. uh, that is, and fats , proteins, carbohydrates. here are present and you can do without an animal. and yes protein and without animal fats, which are in the field. well it’s tastier, to be honest, if you don’t adhere, in this case , there are some vegetarian principles, or rather, vegan principles, or you don’t fast, then cheese, why not? well, a little. just a little bit of honey after we add the nuts at the end. let's put it all together like this. so a little bit of honey, literally, you know, honey is better to take, of course, liquid, so that you can

manipulate it like this, so to speak. yes, i love honey. may here for such purposes or chestnuts, because chestnut honey, like usually all year round. it is rarely sugared, but maysky is still, of course, not the season, so my chestnut in this case turned out to be a simple, but no less useful, no less effective salad. well, to him, of course, our meatballs. serve with such a salad, it remains to finish the preparation of our keksagel. it contains special components for better penetration and inflammation against pain and inflammation in the muscles and joints, valery pavlovich used to have the nickname turned out to be, and three contusions. who do you want usp you will be given the green light to move away the memories. about residential in this city today 18:00

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of granite will receive a ceramic peeler a set of powers of granite absolutely everything you need need in the kitchen the offer is limited. call by phone or order on our website leomax.ru cop wars today at 18:00 on ntv a little more than 50 ml of lemon juice is the same amount. and 50 ml of orange liqueur. in general, you can take orange liqueur , by the way, you can take cherry liqueur, the liqueur will also be interesting. that is, you can find some such flavor, you can take the role of cognac, after all. that is, i’m just wondering, so that this citrus fruit is supported, but it can be compensated in general, in principle, because the rum itself. it's so caramel in it, it's interesting, it tastes delicious.

cognac. it's kind of vanilla. yes, also like that. and here, naturally, the alcohol evaporates when heated, leaving only the aroma. well, naturally for this syrup in order for it to turn out syrup. i need some sugar. in this case, i use brown sugar, that is, cane sugar. well , because he has this caramel note. literally 2-3 tablespoons. in general, i want to tell you. i love fillings like this. pies for some fruit such biscuits. they taste better with such fillings. this is a fill. maybe apricot. this is a filling, maybe from an orange. and today we will make lemon, in general jam maheev lemon this is a real find , firstly, for those who love citrus flavors. secondly, how delicious it is to add a spoonful of such a large

heaping tablespoon of this lemon jam to syrniki with sour cream. i'll tell you what is the advantage for me of this particular brand over all the others, first, the impeccable quality of a lot of fruit. the composition is just the perfect balance of fruit, sugar. there is no thickener, no, there are no artificial enhancers and taste. do you know supplements? this is all a natural product and then we went, for example, to add such jam. it never leaks into baked goods. and now this same jam, you and i will make icing out of it, that is, it will help us. our cupcake is not afraid to make this word outstanding and masterpiece. here already. look, you see, our sugar syrup has boiled down about a quarter, completely melted away. this means that the syrup is ready. the syrup should remain warm. well, because if it sets, it can thicken and it won't soak well, so it's very important here, uh, that the syrup be made

just before you're going to soak your baked goods. well, i leave it at a very, very low temperature and let's see how our cake is doing there, baked. he is 45 minutes. and now let's check. well , of course, you must first make sure, before you sing praises like this. uh, you see, a completely dry stick, by the way, not just, a this is how we check it. well, we also make such recesses. what it smells like is this incredible aroma of this cornmeal that you know, it smells like some kind of nuts. well, then you know, such a delicate structure. i directly feel this delicate structure with this wand, i turn it off there, we have everything ready and now.

we take out the cupcake from the mold, take the plate on which we will serve this cupcake and carefully move the cupcake form to the plate. beauty and only now the syrup that we cooked with you is sent, it turns out. you know like this cupcake, à la, rum baba, of course. the fact is that the cupcake may be a little cold at all, in fact, the cupcake may be completely cool before being soaked. the most important thing is that the syrup should be warm, so that it can penetrate and feed like this. well, i think, somewhere around the third syrup that we made, you and i will need in order to soak exactly this volume of cake. here i have a diameter of 20 cm, but here's the thing. here you need

everything and it spreads so beautifully. you know, that's how you see streaks, and then it falls to the bottom. this is how it is due to the fact that it flows down on the sides like this. we have this beauty, lemon with crusts. this is how we put it all together. and, of course, here. unfortunately. i can't show it to you now. e in the context, he should stand soaked, eat it, of course, cold , best of all with fat sour cream with whipped cream or vanilla ice cream. in general, with regard to dessert, you need to be patient, but cutlets and salad are more likely to scream to the table. bon appetit.

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