you are already improvising with the filling , but when it is a closed pie, mama mia, because the dough is larger, but it is thin and crispy , the most important thing, what is the dough 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's hot outside, and i assume that this recipe you may need it 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, apples,

you just know what else these are such sweet and sour and plums, and so on and so forth. so, if it is very hot outside , i recommend cooling, for example, the knives with which you beat. well, if you do everything by hand, then the knife with which you beat the bowl itself, that is, the glass in which you will grind it. and here we have now 200 g butter. and, of course, dough without flour is not dough. i need 400 g of flour. i also add some salt to this. well, as you and i remember the combination, i would even say, the 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. just a little more than three or four. i don’t even have a tablespoon, but a dessert spoon. eh, here it is in the hands . i have three dessert spoons now. 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 into dough, that is, everything became homogeneous. and most importantly, do not rush to work with it if you, well, how would i'm a little unsure about my next steps , it's better to put it even in the refrigerator so that it does not heat up. 100% change in vision with age can change the usual things, then the foundation was created to nourish the restoration and preserve the youthfulness of the eyes , it is recommended to apply daily for 3 months, then the background is now in a new package specifically for course use. it's that the wolves in this city of volkov still have their own kurgan katyusha, you don't understand anything so special until the morning that you fucking able to work miracles, but remain a wolf.

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poisoning 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, which froze perfectly last year, 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 stuffing. take the form that perfect 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 sides, as usual, make sure

that we do not have too thick the fold that connects the bottom and the portico, because this fold most often tends not to be baked and gives this raw shortcrust pastry. you and i don't welcome it, we don't like it. i'm adding it right now. you see how good the cherry is. our glass was crying. 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 some vanilla here. you can of course add, for example, almond extract. well, someone really likes marzipan. and you know, it's an extract. vanilla, please, cherry also loves, and almonds, but the extra one does not like cinnamon. well,

cinnamon, it's still a very useful little thing. cherry. in this case, he loves almonds in their original form. i would say incarnation. this dried almonds 50 g 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 sugar roll, 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. on baking paper, it is carefully turned into a rolling pin class is needed. do not forget that the speed in working with cold dough is our everything for good reason. they say that when a cook, well, a real baker, and cook, there croissants or again 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. this is already such a surplus. it seems to me, but nevertheless we remember that the sooner the better, that's all. well, the thinner, the more pleasant, then the result will be. by the way, from this, by the way, fine cookies are obtained, 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 that's what you want. 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 is very smooth, of course, and here it is, you understand. 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? beautiful after all, the truth is already elegant now, of course, we are 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're having chicken today, but before we get to 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, but hercules cook faster, but it's just fine, because the amino acids, and bran, which are natural in the shell. it's not even flattened, it's just like this whole thing, and i pour the grain after i fill it soaked. i spilled it twice, washed it and now filled it with very hot water one to two. on low heat, i set to cook for 20 minutes until the oats. i'm going back to the recipe for the main course. i will

use wings for this dish, and the best part of the wings. this is the shoulder joint. there are no thin phalanxes here, 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, has little cholesterol in it, but many amino acids a large amount of protein, that is, such a dietary, but most importantly juicy and tasty part here. i add some salt. well, in general, salt is necessary in order to emphasize the fresh taste of the meat itself, but all the other ingredients also start differently 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 some kind of rapeseed olive will do just fine. most importantly, it should be tender after salt, pepper and oil. i add liquid honey. and honey can be replaced, for example, narshara. we are like that, and pomegranate sauce based on military pomegranate is almost like pomegranate, you know, i would say syrup. or , for example, maple syrup is also very healthy. 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 ah, not only sharpness, 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 sharpness that we talked about, this is russian mustard, that is, for a vigorous teaspoon for such a large volume of wings, you don’t need it anymore, 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, in general, creative sauce is such 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 is adjika maheev, actually, 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 aromas here, these real georgian spices and peppers. well, that is, here is such a gift from the caucasus to you and me here and i

add here two such generous tablespoons, despite the fact that the teaspoon measured we mix everything with this adjika, by the way, such a rich story. e for spices for 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, good, well, a good ratio of protein and salt balance here in the dish. 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 am preparing everything. 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 in which you can already serve, or foil or baking paper is ideal, the strongest, of course, is the aroma of adjika. he immediately lifts everything, and i absolutely have the feeling that somewhere near the mountains there are some warm warm stones and such wonderful company, which sings songs so about 20 minutes and all. we will be ready. oven 220°, it must be very hot and well, warmed up with us almost. the garnish is almost ready, look here i have a very hot chicken broth, you can take beef. of course, you can take vegetable broth, 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 is covered with us oats. you see, it swells up and it starts to absorb into itself. this is the intensity that we have in the broth. by the way, there such aromas from the oven break out from us. look how beautiful. right here, at a moment like this, you definitely know 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, right here. same story from time to time, see? to just not happen so only tanned, you see such a crust on the foil, but still, so that the chicken also becomes tanned. look what a beauty. well, you understand that such a pieces are small, they

are cooked very quickly, 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 adjika sauce combination, which we have with chicken wings in the oven. and so becomes our oats, so much more spicy in general it is called. salt, of course, is a seasoning, brackish, but here a little salt is more likely, you know, with every housewife. well , that is, the name is svan. so she is from vannetia, but every housewife has a svan. and, of course, the rest. eh , 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 really like it now, apart from lubricated salt. i think you need to add as many greens as possible , just fresh cilantro. green onion parsley and basil can be basil can be regan, which is so much darker, uh, in color. well, no darker in general, in principle, purple. yes , cut grass of such a saturated color. not too small. because the grass in this case is like this, uh, our greens, as they say. she is also a full-fledged ingredient in

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onions i love this time of year, because of course we are spoiled and fruit vegetables and herbs. we have it all year round, in principle , are available, but of course, such aromas that can be obtained even from garlic, even from green onions, even though it will soon be strawberry season. here in the present season, of course, e is incomparable. 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 any pieces left, cheese, dried already on a sandwich, you can’t add it to the salad, it’s also somehow not very interesting. i mean, it's perfect here. 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 really want to, rather, rather from 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 pan as generously as possible. 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, but because tarragon, or you can do both, tarragon and mint, they refresh this spice and pungency that is present in the sauce. and, of course, and in our garnish of sheep, so he is a masterpiece masterpiece, so now

dessert. look, that's what it means. shortcrust pastry 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. here. well, hot, of course, you can’t eat such pastries, so we wait until then. it will cool down the pond, for example, with a ball of vanilla ice cream, maybe fat sour cream with whipped cream, or just as you and i love with pleasure 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 that the man was 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. defense

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