you and i will cook, and pumpkin puree soup, but it's not just a pumpkin, we call it a nutmeg pumpkin, because in general a pumpkin is round, so bright orange. yes, such a fruit. and this one is so elongated, you know, it looks like such a large pear. here, i have already cut it and cleaned it, by the way, now we will add a little butter onion to the vegetable oil. rather, i have a half of such a large onion. maybe there should be a medium-sized onion a teaspoon of butter. here to the olive here onions, in general, you know, mashed soups are also quite a dietary story, by the way, mashed meat soups appeared much later and they say that it was the peoples of northern europe who became. meat and fish in mashed soups why

because they wanted to? naturally, uh, because of the weather, uh, so that the food was more high-calorie and carried more nutrients. we rub the ginger, it's bright and it sets off the sweetness very well, but this our nutmeg pumpkin, but not only pumpkins. i 'll tell you now, you can't even imagine and, of course, neither the onion nor the garlic should burn. they should be gently, golden, add here. well, i really don't need all that much. you can leave the rest of the pieces, maybe i’ll leave them in the refrigerator, and then you can fry them, bake them and add them to a salad, for example, to some. but what else is a potato, what else is an apple an apple. that's sweet and sour. well wish. sweet and sour,

dense in an incredible way . it is combined with a pumpkin with this one. it's just some kind of song. well, i have it, you know, quite large, if the apples are not so large, then a couple can be added. well , in general, by the way, you understand here? it's not baking. this is, uh, such a story, gustatory. yes, you add only to you, it may seem. oh how interesting. i want more apples. i want more ginger. and here's what i want to add here. i have a mixture of peppers here and a little chili pepper and white pepper and pink and black. naturally such. here you know aroma an interesting story. well, a little bit of spiciness a little bit of salt, and here i have chicken broth, in general, you can

even add meat. well, of course, you can also use vegetable. quite a story, but with chicken broth it turns out such a tender, but at the same time, rich song, and so we cook everything under the lid. yes, ready for our pumpkin, i propose to cook a very interesting chicken dish, in general, it seems to me that you know this chicken, a source of protein, which, firstly, everyone likes, everyone loves. i'm already prepared. you see, three fillets all washed, dried and really ready for us to start creating, but first the rest of the ingredients. here we are going to make this. from this breast, chicken breast, we are going to make chicken curry. ketchup maheev recommend that the causes of these health problems

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for lunch for lunch, it improves brain function, restores memory and concentrates attention, so that the head works. very simple ingredients, in addition to the excellent quality of the chicken breast, i also use a large onion. here's a big one, or take two medium-sized ones, i heat up a heavy frying pan. i add vegetable onion oil. in a stewpan, you can take such a stewpan higher, deeper, if you want to make a larger portion, well, even with this stewpan. look, i have such high edges. see, just three breasts is perfect now. i bought a couple of cloves of garlic. we have specialized stores in moscow that sell such oriental spices, and

i bought curry paste . there are no seeds, only such pepper petals. as soon as the onion begins to talk golden , add garlic and pepper. here in the pan, and a teaspoon of ground zira. and some ground coriander. i love all these spicy combinations you feel the beauty. a little salt. and i don’t add peppers anymore, because first of all, the green pepper that i added is enough for me, but still of course.

right here two tablespoons of shepherds. and here we are doing preparatory work, that is, we have a bow, it is languishing with all these wonderful spices that we added here. and let him wait patiently like this for a little while, while we take a rolling pin with you and beat it a little. chicken breasts beauty now these pieces we cut these breasts cut into several. you see, at first i make strips like this, that is , i cut them in half, and then i just need to make such small pieces, about 2x2 cm

in size, you can clearly see them. what beautiful tender meat? yes such aromas we send here in a frying pan here. look to luke look how it is beautiful onion with spices to increase the temperature slightly more salt. well, because we added chicken to chicken, it's better to use a non-stick coating. well, if you have a frying pan, as if without a non-stick coating, make sure that nothing burns. this is important, and the chicken should be a little bit on each side. you see, we turn the pieces over so that they brighten. at the first

stage here is such a beauty. now i'm adding, in general, in a square. coconut milk is often added. here i have 400 ml coconut milk. that is, this is either a jar or packaging in general, i like packages more, but jars are also good. oh and now this is the next stage. you look, you look what kind of sauce is obtained, without covering it with a lid, we reduce the temperature. and we give the chicken in this sauce to sweat for 10-15 minutes, until the chicken. it languishes here. right here in this bowl. where i had coconut milk i pour a small amount of chicken broth, well, here's a ladle like this. and how do you

remember, we added chicken broth? uh our pumpkin soup and here i have a teaspoon of cornstarch. and starch, what gives me starch? we will be given a wonderful sauce, only it is important to dilute it in a cold liquid. e, so that it does not curl up, you see, it has dissolved, we leave it aside and wait. these are the very 15 minutes when the chicken will be almost ready. and you and i do not lose time that we have dessert left. well , of course, when you know such a thing, we have a really rich history today. yes, and such caries chicken soup is interesting. i think dessert should be simple, but not boring cookies - it's always a way out of the situation. especially considering that cookies can be stored and hidden later, and for example, on tuesday you will want

coffee or tea with something sweet. and we have cookies 250 g of flour to flour, and here i have almond flour, that is, crushed almonds 90 g of almonds. i mean, it's just , you know, i dried the almonds and some of them finely, finely. you see, it's just, damn it, like this, well, as if chopped with a blender, but this part with a knife here, i have 75 g. and finely. here is such an almond flour, finely ground chopped and 50 g larger almonds, what is it for? in general , almonds play like this? role it can replace part of the flour that is why i rub the flour here in this recipe a little with butter on a grater , a large grater right here, and into the flour. i need only 200 g - this is butter. by the way, it's very convenient. look at this package 50-50-50-52 packages of this oil, my oil is cold.

beautiful beautiful. well, then you know, really, cooking desserts is always somehow calming somehow such a good, positive mood, you can add any flavors here , for example, you love cinnamon, you can add cinnamon, but a better combination than this shortbread crispy dough and vanilla i love the smell of vanilla vanilla sugar will give our cookies. this light, delicate aroma of vanilla has been a favorite since childhood, and by the way, to make this pastry a more delicious aroma in the kitchen, a cozy and appetizing bag of such sugar and ordinary sugar is 150 g. here. now it remains add here, one egg. and knead the dough. by the way, pay attention to our soup is almost ready.

when i say soup is ready we are all cooked. here, i'll check it out for you. see? you see, as we understand, a pumpkin falls off a fork. naturally, we also let the apple cool down a little, by the way, the chicken. you can slightly lower the fire and cover with a lid. he just literally had about five minutes left just at the time that we need to deal with our test. here, in general, an interesting technology. uh, mind you, of course, i really like helpers in the kitchen. but there are recipes that are best done by hand, because the hand feels the dough. here is the one the most case, and the dough at your fingertips, it should become. you know, so obedient and in no case be very cool, that is, it happens that shortbread dough. it should be so dense, it is not always hard. it just happens to be rolled out and i am against adding too much. the amount of liquid, because from the liquid shortcrust pastry, as a rule, then, as a result , it becomes rough and hard. and here we have

everything right here, though a very calibrated recipe correctly, it turns out just perfect. well then it is such a good load, the work is so pleasant, when i directly feel that the muscles are working. look what a wonderful dough, it turns out. you see? yes, very, very real. well, i don't know what a minute and a half is. i can even feel the cold oil on hand. and, of course, it is advisable not to overheat it too much, but still, without warming it up a little, give it your warm, a love and passion. eh, here, that after all, all the ingredients are combined, and now we take a two sheets of baking paper. we spread the dough on one sheet second from the top.

rolling pin roll out the dough. well, you understand , baking paper is needed to make it easier. work with it without adding unnecessary flour, because flour also makes the dough less crumbly. here you need to observe, just here i love experiments. i love free creativity, but quite often in baking it is very important to observe some technological secrets in order to achieve the desired result. not rolled too thin because i want to the cookies had volume. you know, there is such a secret how to make the paper i listen to you obey you in front of me. and

this is how we are ready. well , look, i have such a story, i have such people, you see, i propose to do the following. these are the rings sand sand almond. precisely because cold butter cuts so well. yes, it keeps its shape. yes, because you and i do not waste time, so to speak, we do not yawn, we use it. eh, maximum e, not for long. we have been working on the test. so you see really fast? and even there are visible pieces of oil. that's good, the butter will melt there while baking and will allow us to have a more fluffy texture when the cookies really melt in

your mouth not in your hands. well, here it is. of course it can be done easily. uh, for example, in general, you can make a glass just round, can you make some hearts? well, that is , absolutely any form, but any of these will do , so i just don’t insist that here here to comply with technology it is mine. i just didn’t want to make some such , uh, rounds like that, well, of course, u, we will make it from all the dough. this is understandable. yes, but either, by the way, this dough lives perfectly in the refrigerator, for about four days or in the freezer for about a month. therefore, if it seems to you that you are tired, for example, of messing around with everything or just being late somewhere. well , you see, the usual story, then we quickly form the rest of the dough into a ball and send it

to the next desire to bake something sweet sand gentle melting. so, well, i’ve put in almost everything, in general, you see, some such a generous recipe is obtained, and a couple of baking sheets can definitely be easily zambahat here. so the temperature in the oven is 180 °. go. well, with this test, as i have already agreed, i will figure it out, then without you it will wait in the wings. but what we will deal with, now together it is, firstly, a chicken. i offer chicken curry like you, remember, i have new potatoes here, which i actually boiled, uh, yesterday, uh, you know, i made a salad and a lot

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everything is ready for us here. we add it to warm it up, you see, and at the same moment, as you remember, we have something prepared here, namely, diluted starch with chicken broth. and now you will see what a miracle will happen to get a thick rich sauce. so take a little look. look how sunny it is, beautifully joyful. yes, it's actually very interesting. it is very interesting to bring everything to readiness, but the soup is already ready for us. you see, it remains only to whip it into that very famous structure loved by the french. and in general, we add mashed potatoes to everyone in the world. oops

, you see what a hot soup, steam is coming right out. i have additional chicken broth. if it seems to me that there is not enough liquid, i i'll add chicken broth. but, in principle, i always recommend that when you make soup puree, you start by chopping first not to send everything that you had in a saucepan in a saucepan at once, but start with vegetables and then add liquid, because if you don’t have enough liquid, you can always add. but if you made too thin soup-puree, that's a disaster, you know? so we begin to beat, by the way, i will add a little salt. i can smell the lack of salt right from the smell. whipping

fantastic power just literally i don’t know a few, even tens of seconds per minute have not passed. look at the consistency. pour carefully. so here's a bowl to serve, and you know, i 'll decorate this soup with mint mint leaves, because here i have an apple, because here i have this sweet, a nutmeg pumpkin. and now the mint will be, as it should be, by the way, please help yourself, but here we have look at the sauce. look how wonderful everything is. the only thing missing here. in my opinion. it's green. in this

case, cilantro. very cool, very supportive. this is an indian mood, cilantro, green , onion, basil, again, mint, that is, such a herb that suits your taste, except for dill. i think because in india nobody seems familiar with dill. so, well, beauty, after all. curry first. here's the sauce and potatoes and chicken. keep it up nice. and of course, we take out cookies. look how golden look how

elegant how appetizing super super. right now you and i are sitting what is called the main one, and then we will enjoy it. our

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