then tell me it’s customary for you to bake money roll up it’s customary to bake no. magic oven. yes, i'll put a thousand, and i'll get 3,000. we can try to start, let's try our dish, open it. you see, he said that we cut the sauce. wow actually a bomb, i like to know that here the meat and vegetables have allocated their juices. they were stewed in them, baked again, soaked with

all these own flavors, it turns out some delicious culinary vicious circle. can i say one thing in armenian cord to the well, what did you cook with me? thanks friends have you seen it? no, you saw it. of course they saw. you spent this time with me in a beautiful colorful and most importantly, delicious, armenia, if it wasn’t enough for you, i understand you perfectly, so don’t worry. we will definitely return to armenia. and now your italian friend will say until next

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evalar with a reinforced composition to combat headaches and migraines askofen when your head hurts we haven't made ice cream for a long time and it seems to me that ice cream is for the summer. well, what could be better? well, only, probably, just berries and fruits from the garden. yes, well, from my garden, but at the same time, for example, currants. so how much can you eat? as such, it is too sour for some, even for some people, it causes soreness, but i also adore blackcurrant. you know how useful it is , there is such an amount of vitamin c and antioxidants. this is one of the healthiest berries. well, then i'll be honest with you. still, of course, not the season of currants. this is my currant, which i did not freeze last year. i only had 500 grams

of currants, as i said, i left for decoration. now that currant is on low heat. it becomes so tender with us and begins to languish a little, that is, it should give juice, sugar, i don’t add it, but i add zest and lemon juice, i cut the zest , you see such large slices, because then, of course, it will not participate in the dessert itself. now it will give its flavor and make it all even more interesting. in fact, the currant itself is an acidic berry. well, if you wait for the season, that's how in my case i froze in the very, very season, then the currant turns out to be sweet and sour. that is, here, in principle, after all, but sweet tastes prevail, i add the juice of one lemon lemon, i have one. you see turned out. generous the zest that

was cut with you. and yet it all depends on , after all, what kind of frozen berry you have, well , or fresh, and if the berry is a bit dry, well , frozen, as a rule, it still loses some of its moisture. yes, when we freeze it, if the berries are a little dry, then literally a little warm water. 30-40 ml two tablespoons somewhere we add and now i use cream for whipping. all i need is 600 ml of this cream. we begin to beat them gently. until the first signs of thickening in a couple of minutes i see that the cream is starting to thicken and

i add that a jar of condensed milk. that's when everything is good. it's so beautifully put together. come on, let's check how our currants perfectly lemon juice and zest a little water did their job. i shake a little more. we are interested in the consistency of liquid sour cream, because condensed milk, of course, will not allow, and the cream will turn into such peaks, but we don’t need it, because you and i are preparing this basis further. it’s all about the freezer, but also, of course, all of our story. this taste blackcurrant with lemon zest and juice,

of course, i take a sieve like this and start carefully. wipe our currants in general, in principle, currants on the window, hold for 6-8 minutes, that is, we need it to boil down and turn into just such a mass, which is very easy to wipe through a sieve. natural corpses of varicose veins of the causes of these health problems can become bad blood vessels, the drug angionorm helps to improve microcirculation. reducing the risk of blood clots, relieving inflammation and strengthening the walls of blood vessels angionorm, keep the blood vessels normal to walk and talk and act in films. they started at the same time such a life anyone can dream of for the first time with diaper babies and their non-childish

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chill this ice cream, and in the freezer why because this whole consistency, it is already conceived. eh, so and already so competently. i would say that chemical processes are taking place here, that our task with you is just to send this one to the freezer and wait patiently. nothing else is a color. this is madness can you imagine, and in fact , frozen berries are very suitable for such recipes, but after all, the season is coming and then , before freezing the berries there, before making jam, and before the detour is already to such an extent that i can't look at them. you happen to this regularly . uh, when it comes to the case of currants and cherries, that is, where sour is all mine, so i definitely recommend trying this recipe with fresh berries, then repeat it in the fall, in the winter they closed it with ice cream in a container. and sent to

freezer. oplya meet very soon, in the meantime, we will cook pasta. so you and i take look peppers, well, i take the colored ones so more beautiful, in fact, it all depends on what it is just that you can find here the taste of pepper, green, yellow, red, little orange. how is it different from the fact that the color changes, but the most important thing is that, uh, visually it looks more appetizing, so here i take, for example, one red half yellow peppers. by the way, they are such a dangerous thing, because peppers clog other components very much, the presence of others ingredients. for example, zucchini, pretty much. uh, a delicate and neutral

vegetable in taste, so in order for the peppers not to clog it, you need to try and add it. look at such a big half, after all. not well, or there is a medium size entirely. one here, what else i like about this recipe is such an elementary story, that is, we don’t cut it separately, everything is thin, but we don’t spread it in circles. all this in fans, as is sometimes done when preparing ratatouille. you and i just choose good quality good quality vegetables. i have bouncy eggplant. by the way, how to understand eggplant good or bad, it should be heavy in the hand if the eggplant is light, so i have a lot of seeds, and the seeds, as a rule, indicate that the eggplant is overripe, and he will already have it. you know, how like cotton wool such a little bit, and here, i see, everything is fine with us. well, even ratatouille is such a thing, it's like a fried potato. i'm

very fond of fried potatoes, of course, potatoes, but more than the potatoes themselves. i love spices, onions, garlic, this is potatoes for me immediately more oil or cracklings. that's when the potatoes are right, that you need potatoes. also here are my peppers. i dose them a little. but eggplant and zucchini i want more of them, but i also love them with vegetables, but this one is stewed and baked onions and garlic. here's a whole bunch of garlic cloves. just three or four. you see, you can’t even crush young garlic, but simply send it here, because then these cloves will work for us, and in the sauce and onions. so i cut it so that it smells sweet, you see. i'll take another shallot. he smells even better. well, and then,

of course , i can’t imagine any such baked summer vegetables without tomatoes, but this, probably, speaks to me, such is my southern blood. uh, tomatoes - that's our everything. and i want to add here, a little spicy. i won't cut the pepper either. only like this i cut two halves and put them for a slight piquancy. well, when we talk about pasta, we often use such hot peppers in sauce. it seems to me that any, in general , any kind of pasta benefits from a little spicy olive oil 3-4 tablespoons oil, can be any most importantly, it seems to me that it should be delicate in taste. well , either the taste that you like when it prevails, because cold- pressed sunflower olive oil. it usually pulls the blanket over itself. and we don't need it at all. so a little more, but freshly ground black pepper. you know, you can add, for example, thyme, you can add

cumin, you can add coriander, that is, seeds. i will add. i already said thyme. i will add a few sprigs of rosemary and a few sprigs of thyme. here it is in its entirety. well , look how beautiful it is. m, it already looks great all the oven is preheated. up to 190 ° and it is very quickly baked for 20-25 minutes. while the vegetables are being prepared, we don’t leave the pasta, because the pasta should be ready at the same time as the vegetables. we are waiting for another 10 minutes, but we are not just waiting, we are preparing the fish. i need any weed that, well, that you think, well , that goes with the taste of fish. i understand that in our tradition there is something fishy about it. dill, but with such a delicate fish. i think dill is rude. i think thyme works best. moreover

, there is such lemon cement, thyme thyme - this is also great. and green onions. parsley goes well together in general quite in the world. well, to maintain, you know, here's how to tell you, well, maybe exotic in taste, maybe combine, so that lemon, olive oil and thyme fish directly serve as such an excellent conductor, such a unifying link, so i take a few branches, thyme. rip them off. this is how you see, well, there, so that the tough twigs just go away and the leaves are preserved and remain further here. i want to add garlic because fish love garlic, just like you and me and uh. garlic, which is sprinkled with a small amount of salt very quickly and simply turned into a puree, well, now the garlic is young, so i don’t even try to find this anger and core there. now all the good ones are all beautiful, everyone is in a good mood, including garlic, so here we are not in danger of

any trouble. the only thing i am getting rid of such a slightly stiffer upper shell. and then i rub, look how great it is. see? it turns out summer song salt garlic thyme here i need it. well, one lemon is enough for two fish, but a little bit from some half. well, here's the juice. even more salt. and the oil , the fish, wasted, dried, gutted , naturally fits like this in the formula, and now this beauty is cut in half.

and we start to fish. in this case, you know, we invigorate her, she is already fresh and good. that is you can actually salt, pepper, let's dance is already working, but that's it these delicate aromas of thyme. this is a bright lemon note. and, of course, garlic, they directly give us such an explosion of taste and other sensations. fish with lemon is also a classic. yes? we know this, but it's not all the more unexpected, but the logical move we all have in our culture. we love in our culinary culture. we love smoked fish. i have all my friends who have a dacha, almost everyone has their own smokehouses. i don't have you and i tried several times

there used to smoke, remember, on tea leaves, uh, some kind of fish there? i think it was salmon or something. this is interesting, but you can make it even easier, take bacon, firstly, if the fish is so lean. here is such a white, a small amount of fatty component that is in bacon, it never hurts to make the fish more tender, and secondly, this is light smoked meat, which is always present in good bacon. oh well, that is, it may be smoked lard, the main thing is you choose which one you like it, that is here. it is important that there is less fat more meat, in my opinion. the most important thing here is that there should be this light natural smoked meat, non-chemical. that is, i, for example, yes, very light and further . this tenderness from uh, fatty fatty component and it turns out just a bomb, the temperature in the oven is 200 °, i don’t cover the fish. oh, how it already smells like foil, i just

bring it to readiness for 17-18 minutes, it's time to throw the pasta into the water. so, well -salted water, and come on like this, so that we have enough. maybe the truth will be lucky for tomorrow there will be a little less work in the kitchen i will cook for a couple of minutes less than indicated on the package in this case here, uh, it costs 17 minutes, but i say, i think i will cook 13-14 minutes, because , firstly, you and i are always interested in the consistency of aldente. that is, it is, of course, not that raw raw pasta was. it should be elastic dense. but we will bring it to readiness in the oven, by the way, about the oven. about the fish in the oven, look as soon as you have it. it happened. such a joy. by joy, i mean. you see

, our bacon began to melt with delight. i add here 100 ml of white. dry white wines, wines. this is just to avoid for dry, otherwise there is now such a passion will happen. you understand that you have not burned out the passion. we are helped by white wine, which naturally evaporates and not only. well, if you don’t want white wine, you can add vegetable broth, for example, in extreme cases, water, but water just won’t bring much with it. it will give, of course, and moisture, but will not give taste. here is the white wine evaporate and the flavor remains. the alcohol will go away. just five more minutes. we have until the readiness of our pasta, and the vegetables are already ready. i kept them under high heat first on the grill setting. and then i just left the top down, yes, that is, it’s already hot, the state for another 10 minutes, that is, everything turned out that my vegetables were cooked for about 25 minutes. and now look what we are doing, we are these twigs and rosemary, which

are a little bit those that burned those that did not burn, but simply became fried for us fit, but those that are burned, we do not need them at all. now you definitely need to try salt and pepper, because it seems to me that vegetables are very fond of salt. well , neatly, of course, it’s better not verbatim on the table. yes, but nonetheless. right now, despite the fact that i salted them, before sending them to the oven, and before seasoning them with oil, it is still not necessary to salt them, therefore, but save all these wonderful juices. yes, the juiciness that vegetables gave us. so i won’t add more pepper, because here i have a little hot chili pepper, there is also a little fragrant black pepper, i added. so, let's see how

our pasta is doing. well, it looks like they are ready. i'll show you now. how to determine, that's what aldente is, you see, the plump one has become a little lighter. here is a tube called foam. and inside, almost here is a thin, thin. it's white, you know? there is such a stripe, well, we continue to bring it to the hot state. yes, and this is just the moment when you need to stop cooking our i painted the fence with pasta, i think it can be completed in the bathhouse. or maybe now we'll do something together, don't miss the finale. you will never meet with ferrite again, otherwise trouble will happen, get out of here. no one dares

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may help for lunch for lunch, it improves brain function, restores memory and concentration, so that the head works. be sure to save some of this water, because this water has a very valuable ingredient. is it gluten gluten is a starch that is boiled out of pasta and, in fact, thanks to this gluten, a silky sauce is obtained without the addition of huge amounts of cream, cheese, butter, and so on. and now we merge, you know, like pasta. they keep on reaching. yes, that is, this is like custard, like that is what continues, like a potato. before you overdo it on the stove and that's it, and it's already boiled. the same thing happens with pasta , moreover, you see, i return them to the hot pot in which they cooked with me. i

i add hot vegetables. see what juice, divine real summer food? on low fire. we connect everything. and be sure to add it here. look how wonderful it is. how beautiful it is, be sure to have some of the water that you and i saved. boiled pasta, well, for such a big one, i have a whole pack of pasta here, there were 500 grams. i mean, it's just such a big company. well, you need to save somewhere 150-180 ml of water in which our pasta was cooked. and now, without hesitation, we can add the temperature so that our pasta

reached perfection. naturally, we do not cover the lid. the only thing allowed. in this case, you can send them back to the baking sheet, sprinkle with cheese and bake. but that's how you like it. i think they are so beautiful. well, here we have wow, look how beautiful the fish is, it's important not to survive, can you smell the aroma? well, you smell the aroma absolutely, as if we smoked it, right? of course , you can do without bacon, but if you want there to be no distractions from this delicate taste of fish. yes but moments, but i think he makes the bacon so well. this illusion is created by this illusion of smoking, that it is very, very welcome here. the way we check if

our fish is ready or not. we 're looking at the back here. that's all. uh-huh can be seen walking easily. yes, absolutely white opaque easily leaves, it has changed its original one, but the texture and color have become so milky white, but it was a little bit transparent and now i offer fish. that's just the same story , you can please a little with dill, if you want, serve a lemon to fish, it already tastes. as you like, and spread the pasta. like this. a big big plate like this beautiful for serving just a little bit of oil just

to make it shine and of course, basil. look , i have such beautiful elegant leaves. which i will seat in the middle, and the leaves are larger. so with our hands, so that they are bright fragrant, we add. well , to be honest, after all, cheese, a little grated hard cheese, parmesan gruer, will not hurt here. cozy damp everything will be here, by the way, later even with fresh will be great. well , here is the first second dessert on the table, what i call the perfect timing, that is, the perfect hit in time, you and i wow look what a beauty to serve. you can do it any way

you like. look at the structure. see what a perfect ball or even two turns out to be. so, well, how do you remember, we kept some currants? just for filing well, well, it's just beauty. bon appetit. with

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