and us now for this dessert. i carefully take out the core, and here you know, you can not stand on ceremony to take out more, because the more we manage to take out the cores, the more we will be able to fill this half with filling. pears, of course, washed about the filling, but in general, do you know if you have ever tried pears with chocolate? but no, we tried with you, we made a chocolate pear pie. well, how could you forget just for me it was at one time, the discovery that the pear is so friendly with chocolate, that it's straight? you know, here for me, apple orange with chocolate. yes, chocolate cherries. i understand the french raspberries with chocolate. we all have been told about these combinations for a long time, but pear with chocolate and suddenly, it turns out that this subtle

, almost melon flavor, which is inherent in incredibly well combined with chocolate. who would have thought lay out these halves. well, i immediately prepared the form. you see me like this, a handy knife, you can , of course, use an ordinary knife, but if the pear is softer, then you can take out the core with a spoon , too, that's okay. the most important save. here is this pear shell itself, so as not to cut through it to the end, so that all the filling remains concrete. in this half, this one, you really need to know, is intended, for which, in order to peel grapefruit from e, peel, it was once believed that grapefruit for breakfast is the most useful, that maybe i was even looking for such a knife for you and purchased . now i found this for him, uh, look. what application is really very good, and due to the fact that this blade is curved, yes, and it is so a little ribbed, it is beautiful and beets cannot do that. uh, you know, make stuff

out of stuff too. by the way, i recently tried to bake beets and stuff them with goat cheese and pine nuts. so tasty, it turns out so. well, it turned out. we have such wonderful halves beautifully. now, as for the filling for the filling in the blender , i combine a little brown sugar. it’s just such a sugar-retz, that is, it’s not even brown, it’s almost black it’s sugar that absolutely has such a caramel taste of 100 g of dark chocolate do not like black, take milk a white. it seems to me that it will not be very interesting, because we will just have sweetness, but we will lose the meaning of chocolate. well, the blacker in this case, the better, and i take chocolate 85% content. cocoa combine this chocolate. you can take a hazelnut always works well you can take. and for example, well, a pecan walnut

would be good, almonds, a win-win , but for me the most interesting thing. i have already rehearsed this recipe and it seemed to me that it was tastiest with cedar a nut, because the nut is very fat and it has this: you know, unexpectedly, and there is a note of juniper or some kind of christmas tree, and it works very well with sweet chocolate and with fragrant almost melon pear. therefore, here is such a good handful of pine nuts here, 30-40 grams, probably, we start whipping without sugar and starch , i recommend pentalgin extrigel. it has the highest dosage of a substance for more inflammation. pentalgin extract. eat against more inflammation in muscles and joints queen

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we turn it all into such a beautiful baby look, but that's not all, first of all, we can't afford it here, you know? here discard this fine pear pulp. why well, no, of course, you can gnaw and for sure, there will always be someone in the household in the kitchen, who helps to gnaw it all, as i, for example, always loved my grandmother's stumps, when she peeled cabbage you loved stumps. well, here is the same story, but, in this case, i think that it is necessary to act even more wisely and add all this pulp to the filling,

because this pulp will give the juiciness of the seeds and all sorts of other hard parts. so here we also add, of course, butter, in general, in fact , it is butter that unites all the ingredients in the filling, because butter should be soft; it should give you this, you know, the feeling of cream, that is, we haven’t got it yet. uh, result, but we need me. well, you understand, yes, that we need this filling to be something juicy and so tender and homogeneous without butter, this cannot be obtained, so i add 70 g of soft butter here. salt by all means a little bit of salt just

a little bit just in order to pull out sweetness, because the presence of salt exacerbates both vanilla and chocolate flavor and sweetness. in general, you should not be afraid to be in the kitchen with your assistants, you, uh, the blender does not always start whipping, you know? i added oil and oil remains. look, the pear is left a little below, and therefore we should not be shy. we help the blender shake, it's fine. there is an expression shaket, baby shake. absolutely another matter. now this is cream. this is the filling that you and i need, and we distribute it. that's it. fill the pears

homemade chocolate-nut paste, by the way, it's wonderful in itself, but in addition with such a juicy pear shell. it's just a holiday joy song. and then you know, in terms of dessert, in my opinion. it's not as hard as a piece of cake. yes, like a cake, and although, of course, sometimes you want a piece of cake and pastries, but that's it, you know, after a meal. usually here. even when i'm cooking, but i'm waiting for the guests and there i bake napoleon yes or some honey cake, uh, my guests are very my friends, they are very love, and then we we usually have such

long gatherings and hmm, after even some dense food there or baked meat or fish there is still a piece of cake. i usually save my piece of cake for tomorrow morning and don't eat it. but if such a dessert, then it’s not possible to stop anything right here, i’ll definitely try it right after both meat and fish, so the temperature in the oven is 200 degrees. we send. this beauty in the oven only. let's add quite a bit. quite, quite a drop of boiling water to the bottom, so that the water evaporates literally 100 ml hot water so that the water evaporates and just helps the pear to become more tender and juicy, and now we will cook the meat. look

what wonderful two such steaks i have, and you and i will cook, in fact, to cook a steak, you don’t need any special talents. the main thing is that there is good quality meat, a heavy frying pan. meat should be at room temperature by no means. it is impossible to take meat out of the refrigerator and throw it on a hot meat pan - this is a shock, but meat is like that. uh, you know this they don't really like shock a little salt and pepper, salt and pepper, as a rule, salt and pepper, as a rule, the italians add the french, they don't fry the meat with salt. well, they say that then , as it were, the meat turns out to be more juicy, i don’t know, i like it when it’s still such a salty crust. uh, on meat, it turns out further. we take. look, i poured olive oil. and this massage, he needs this massage. here is the meat. that's right, you see , this is the salt and pepper that we added to the oil that we have and we put it like this

with warm fingers. so here we are saturating here quite here. i don’t know, less than a teaspoon of oil, yes, but it helps us to soak the fibers in the meat with both oil and salt and pepper. more is not needed yet and there should be a very well heated pan, preferably a grill pan. well, because e such you can of course, and in an ordinary frying pan. and this is frying, but in a grill pan it is always in my opinion, the tastier pan should be heavy. here my water boils, i salt it. i separate the broccoli into florets. i love these recipes when everything happens at lightning speed and at the same time practically the most important thing is to concentrate, concentrate

, distribute, as they say in the theater. so an ideal, by the way, version of the recipe, if you have guests on the doorstep and not to leave the guests, yes, and don’t go to the kitchen for 2 hours , here you are, a piece of good meat, a competent salad and everyone is happy, and most importantly, the hostess is not tired. i send broccoli into boiling water for 3-4 minutes. it's important not to overcook. yes, literally 3-4 minutes is very important and a must. look, i already prepared a bowl of ice to blanch them so they retain that beautiful green color. check the beauty this meat is also fried on each side, for 4-5 minutes you see quite like this, the high edge of this steak, while my meat

is fried, with which it is served unconditionally good meat in itself. it's already, uh, nakhodka , but it's not enough for me. i want to somehow make it better, and for this i need yummy butter. well, first of all, uh, i love this butter, it tastes like this incredible sweetish fresh cream. well, because, well cream is made from the milk of the manufacturer's own firms, that is, everything is under control, and butter is already made from this cream, an absolutely natural product . no thickeners, no enhancers, only all the most useful and tasty. naturally, on a sandwich or with a piece of meat, but not just with a piece of meat. i take. 100 g of this oil. by the way, this is an idea. not only to serve with meat, but also to season, for example, boiled potatoes,

you can add it to any salad again with such oil, if a warm salad, for example, you you make a few pieces of anchovies, about five, six cloves of garlic and parsley. in order for this oil to retain such a soft consistency. a teaspoon of olive oil just a little chili pepper and a little bit of black pepper i do not add salt, because the anchovy knows its business. we flip again. i beat with such a submersible blender to get a homogeneous mass. it's just. it's

divine. this is unbelievably beautiful. oh my god, the flavor is so broccoli. i throw it away in a colander. they must be natural. turned over

and we are already close. to the finish line for the meat, but for the broccoli, we need to heat up another pan. add some oil to this. a clove of garlic one small chili pepper can be raw or dry do not mince the meat is ready. but you know, when the meat is ready, we remove it either on a warm plate or on a wooden board, and let it lie down for another 5-7 minutes. this is the way to relax. so the meat cannot be eaten immediately in the heat of the heat, but because, ah, in order

for all the juice, all the juiciness to be preserved inside the piece, it needs to be allowed to rest to come into ourselves, that is, here we do not need shock therapy here. look at us, what a little beauty. garlic and hot pepper is complemented by smoked. like this, well, this is pancetta, that is, such an italian story, but it's all about lard. that is, this is about smoked lard, you can add such a pancetta, as i add, you can add bacon , you can add just uh, such a breast uh some so that it is a little smoky and a little bit greasy, just a little bit. and that is not all. walnuts, which, too, will go to our salad. this is how

to chop a little with a knife. and there in the pan with garlic and bacon. on a low temperature, ice off the broccoli. so the ice did its job. now it is important to blot the broccoli so that there is no excess water. because excess water in the pan is always shots of fire, it is always dangerous and look what beauty was missing here,

only broccoli. and now you just don’t need to fry the broccoli, just combine it. delicious delicious, where is delicious, what is the password, if a simple question has become a quiz, can help for lunch, it helps to restore memory and focus on the object, so that the head worked.

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who said salad in general? this is an endless story, again, never-ending so we will definitely add salt. we will salt just a little bit, because in general i prefer salty panchcheta wordlessly to the table. uh-huh a little salt a little pepper, as you remember, there is one spicy piranchino. well, we can say that the salad is ready for us. i leave it in the pan to warm up the broccoli properly, and here you and i have sanchovy butter with parsley and garlic. added for serving this is how i lay it out , it can be stored quite calmly in the refrigerator for several days

a week. well, if such butter doesn’t linger on me, because it’s just a piece, and warm toast bread with such butter is toast, this is not only for me, but for all of my household delicacy, simply absolute. but for this recipe it goes like this. here is the oil oil, in this case, it should be served in this way. this is how a piece of broccoli oil is sent to warm meat. hmm. ah joyfully greets us with garlic nuts and bacon a little on top of

the grass. you know, i think cilantro would be interesting. well, basically, any weed. i think welcome, but cilantro. she 's going to be so curious to set off right now. she is very good friends, but with sharp and even me i need a little bit of lemon juice here. so and even just a drop of oil, well , the salad is ready meat, well, of course, you definitely need to look. what it turned out to be inside us without this, there is no way, therefore, a sharp knife. you understand, but for me , this is the perfect roast.

that is, i don’t like well-done meat, what is called too much cooked, but at the same time, if someone has blood here, no, you see, it’s just juice , that’s the very juiciness that we talked about, well, here’s the first second dessert take the pears out of the oven. beauty, you look. divinely, i love it when everything is not just deliciously beautiful, but also lightning fast. oh look what that, how wonderful it is. i suggest doing it this way. it can be seen, look what you see, what a delicate filling on top of some dry cookies. i suggest here is a cookie called amaretti, that is, these are cookies, but

based on protein and almonds, well, with a little addition of amaretto liqueur, pour while hot, so that it sticks directly. it's such a nice crunch. well, that's a nice note. and you can add any shortbread cookies some. i don't know which one you like. eh, creamy. sandbox will be great. and here is my homemade ice cream. vanilla can be whipped cream can be fat sour cream or yogurt everything, it will be very good. well you look, but it's a luxury. it’s just that for this dessert, it seems to me, and tea and coffee, everything will be appropriate. well, here's the beauty. and you know why lightning speed is also important, because there is such an expression, to whom it is saturday, to whom work, and i have a rehearsal ahead of me to the theater. and now, first of all, the mood such. i am directly elated after we have wonderful ones with you, and the works on the table turned out and the energy appeared. and of course, it will help maintain energy levels. so

let's move forward. bon appetit. and here what is my sister, i get up, then tell me did you see him or not? tomorrow? come on katarina understand who?

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