this trip is so symbolic for me, because it was in chechnya 4 years ago. i filmed my very first show, let's go eat. i remember that as soon as i arrived, then all the prejudices, all the stereotypes that i had in my head instantly disappeared, and i was left under such an impression, but then i was not a sophisticated traveler. but today, from my bell tower, i can confirm and even convince you that chechnya will surprise you. chechnya is worth it, thank you vorkala. i

promise i'll be back. but please. promise that the next meeting will not be in 4 years much earlier, and friends 2 with your italian friend. federico will be there next saturday, when we are together again, let's go and eat, ciao. let's go let's go free credit sbercard is beneficial in any situation

in september on saturdays at 13:10 on ntv indigo from an ecologically clean region of russia recommended for children listen , i found a very interesting recipe despite the fact that

this recipe is easy to prepare, very simple in ingredients. but the main thing is that he fits and here you and i are, those people who have to work hard. we need energy. we want to look good. we want to wake up full of energy, suitable for children. why because there are no such, you know, strange spicy seasonings in the composition, but eating onions and garlic is always good. well, just like in borscht, onions and garlic are also present and in general in any soups, but here we are making a sauce for a meat dish. or rather a poultry dish. so i took this rather large onion, an onion, an ordinary white onion, but that’s why i took half of this onion, if smaller onions are possible take the whole thing and heat the oil in a frying pan. first add the onion, it’s such a little

secret, but if necessary, fry both the onion and the garlic, for some reason it burns faster. well, maybe because it always turns out to be more finely chopped. or maybe because it contains, uh, somehow more of some kind of oil, you know, all the vegetables and fruits too and even spices and nuts have oil, and they also have sugar in the same way. so here it is. i think there is more sugar in onions than in garlic. but it’s even an aromatic oil, judging by there is more than enough aroma in the garlic, therefore, he probably says, if not, and my such amateur reasoning is why, but in practice it is absolutely proven that first they added the onion to the frying pan . i cut the garlic very finely in such plates, approximately the same. so add the garlic to the onion and leave the onion and

garlic for a few minutes to become so beautifully golden. as for the staple i use for this recipe? i chose turkey fillet. papa is a tender dietary meat that contains lots of protein and half the fat. that’s why this product is suitable for fans of healthy eating, and it is also ideal for baby food, because it is hypoallergenic and you can prepare a huge number of the most interesting , tasty and healthy recipes from it, and most importantly, it is meat. take the class, but because papa papa’s turkey was raised in an ecologically clean region of russia . so i’ll take this. look at this fillet, i cut breasts and turkeys, not cutting them in half completely. so as to spread it out i do a little. these are the butterflies. of

all three pieces, the main thing here, of course, is the quality of the bird you use, but what is also important, of course, is how sharp your knife is. now let's beat it back a little. so here's the baking paper. beauty, now take a deep plate and add salt to it. freshly ground pepper, preferably, and mix the flour on each piece on both sides.

excess must be shaken off. so that they don’t interfere with us and don’t make the product heavier, so to speak. but at the same time, roll it all the same thoroughly. well, this crust is always delicious, it turns out so golden. so now let's go back, look at the beauty. yes, but what does it smell like? well, as always, it smells fragrant, i transfer the onions and garlic into a form in which i will cook until ready. a little more oil. i fry on both sides. these are the pieces. clean region of russia is recommended for children to eat askofen n for headaches at an affordable price ultra with an enhanced composition

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, two actions in one intestine to strengthen the big premiere. on the search for pieces of iron ozzy is stupid, some village is already in the subscription online cinema number one while you and i are finishing up the turkey preparing the sauce. look here i have artichokes, they were in oil, as a rule, these are grilled artichokes, which are then marinated , now you can buy them, by the way, in some grocery stores there are supermarkets, and i think that this is just as wonderful, a godsend in general for the kitchen not only for cooking, but also for the kitchen like this, when we were here, i didn’t imagine that i would definitely have olives in my refrigerator. and now i know that olives are also needed to add some kind of

sauce to a salad to make some kind of dressing same with artichokes. they serve as an ideal addition that just needs to be assembled. here, this excess oil is in complete shock. yes, they don’t seem to be very common only in season no artichokes are in season. uh, late january march they are common and very popular. uh, in the mediterranean countries. we have already started too, huh. prepare a lot of sortishokami. ah, especially, of course, in restaurants, maybe it’s not the same at home. this is common, but artichokes are very healthy and artichokes also have a beneficial effect on function liver. so we lay out the form here, it looks like some kind of knitted maple leaves. that is , it takes 5 minutes on each side, and then another 10 minutes in the oven with the sauce and that’s it. well, i think speed is still not

the main sign that the recipe is brilliant. it seems to me that when it’s simple , it’s also healthy and tasty. well, here it all worked out. i think, well , all three fillets have been fried. they posted their form. now add 1 jar of tomatoes in their own juice to the heated frying pan. m. artichokes we just need, firstly, to warm everything up to the hottest possible state. i'll add a little more oil here. well, meat doesn’t like seams.

yes, everything needs to be at the same temperature, preferably meat. well, firstly, meat doesn’t like being thrown from the refrigerator into the frying pan first, and then it doesn’t like being cut up and put in your mouth right after the frying pan. therefore, it is important here to withstand some kind of patience. we poured the sauce on top of our fillet. so, of course, they distributed if you wish, you can add cheese, but it seems to me that there is no need to add cheese. when everything is ready, add herbs, and that’s it. so my oven temperature is 200 degrees. , 10-15 minutes and you're done. this is the perfect time for you and me to make dessert. you and i have cooked many times. these are my favorite cookies, biscuits. just marcel is just madeleine, but there are an incredible number

of variations and i really love him so much, probably no less than simple. i am very i love. this is a delicate soft biscuit dough, but at the same time it is a cookie. this is not a cake, not a pastry, but a cookie in my opinion. here is one fashionable woman in the morning with coffee and tea, but this is almost happiness. i need butter; in general, french baking is impossible without butter. be it puff pastry, shortcrust pastry, biscuit pastry. for example, for small children and therefore only butter is tasty. goes in this recipe. i trust him only 100, or maybe even 150%, because this butter is made from cheese from the manufacturer's own farms, everything is controlled and regulated at all stages and fat content. here the most correct 82.5% 75 g of such butter, that is, a little less than half a pack needs to be melted. and now attention question uh, and now attention

what is the secret of today's madeleine recipe, i 'll tell you, we will make these cookies with the flavor of earldrey bergamot. in fact, the french really love bergamot. there is even such a concept. there is english breakfast and french breakfast. this with bergamot is a must add. yes, that is, that's what the british the french call it roll gray, the french call it french. eh, breakfast, and i add here a teaspoon with a heap of leaves at once. tea, naturally, is just good black tea, which is flavored with this bergamot oil, and that’s why it has such an intense, rich note, because butter is, of course, sweet and creamy in itself. i apologize for the tautology, but nevertheless it is neutral and by adding vanilla to butter or adding cardamom or adding bergamot, we

we immediately change the whole palette and it turns out to be a completely different story. now let’s dissolve the oil over low heat and give it the opportunity to soak in these bergamot aromas. meanwhile, you and i have the rest of the ingredients. let's connect here. i have 100 g of flour to the flour, add a teaspoon of baking powder. i will weigh out 100 grams of sugar with a pinch of salt. 1 egg tablespoon honey this is not quite a classic recipe. i want to tell you that you don’t often see these cookies containing honey in madeleine’s recipes. i'll also add yogurt these are already such variations, but still. these are the variations that have the right to exist and the result. well, i just checked before you and i are preparing this

recipe today and i got the result. well, i just really liked it. look at the light color of the volume increased three times and absolutely until the sugar dissolves further. now that i’ve already announced all this to you. we add yogurt here with yogurt, no need for yogurt, curdled milk, not very rich sour cream. the main thing is that the creaminess is also maintained, but full-fat yogurt is best two tablespoons is generous. so knead it a little at a slower speed. now i eat, i take a bowl. to make it convenient to mix the dough, add salt, flour and

baking powder to the bowl. lemon zest juice of half a lemon here. pitted so add flour. mix the liquid ingredients thoroughly. the butter that has melted and been saturated with bergamot is filtered through a sieve. well, you know, you can, of course, grind it together with the tea leaves, but somehow i don’t know, i haven’t gotten around to it yet. it seems to me without

the tea leaves will have a more interesting aroma. but these unnecessary specks can be avoided. so everything was mixed. it turns out that this is such a tender airy dough, you can see the homogeneous dough , make sure there are no lumps. actually, that's what i was striving for. here i have a form. this is a classic form for making such cookies, i grease it with butter. you can melt it like i did. well, everything has been properly lubricated. and now we carefully fill it, preferably evenly. this can always be

accomplished. it turned out evenly so as not to was burning. we'll remove the excess. well, we’re just taking the turkey out of the oven. you can clearly see how juicy it all is, how beautiful it all is, look, it’s so beautiful. and the madeleines have the same

temperature of 200 degrees. very quickly, exactly 10 minutes. the main thing is not to chat or miss a word, but we are making a salad. we will make a salad, but not a simple one, but a golden one. it’s just very interesting , we’ll pickle cucumbers, it’s something we ’ve never done before. well, we love pickled cucumbers. we love pickles, who doesn't love these, i don't know people, but like this, so that in 10 minutes you have a pickled cucumber hmm interesting, so look, we are cutting cucumbers. here we are already in circles. well, it’s clear that when the cucumber is not whole, when it is cut into such circles, it pickles faster, of course. yes, of course, we add it to the marinade, just like it is a marinade. we add something that must be sour. we add vinegar vinegar. here i have

white wine for vinegar. sugar first, so, uh, a teaspoon. with a heap of sugar, two tablespoons of vinegar, sea salt, a teaspoon turmeric, right? turmeric is delicious and the color is too. well, the benefits of curcumin are a very useful thing - a quarter of a teaspoon. mix like this. our task is, firstly, to ensure that the cucumber is immersed in this liquid. and also, so that all the ingredients are combined, the sugar dissolves. well, salt, of course, too, so that it would be completely our way, dill, cucumbers with dill. this is wonderfully true. this is such a good piece of dill, like this, 2 tablespoons were probably added somewhere like that. everyone

forgot about cucumbers for a while, but still forgot. next, i suggest adding seeds to this salad. i need a small frying pan with just a drop of oil. a teaspoon here are the seeds, i have pumpkin sunflower seeds here, in general you can add any sesame seeds, i have dark black ones and light seeds that you like, you can add some pine nuts, combine them with almonds, absolutely here, uh, everything is permissible , warm up properly. let's take some sugar. a teaspoon and the same amount of soy sauce. and now our task is also sugar. soy sauce

we made such a spicy, sweet and salty story, the sugar should dissolve, the sauce should evaporate , and the nuts should be golden and fragrant. plate baking paper spread over baking paper and let the nuts cool with the seeds, or rather ours so tasty yummy, where bad blood vessels can become tasty with health

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some kind of crispy salad. i’ll take iceberg , you can take romana, you can take it, well , some kind of salad from the moscow region, some kind of salads you like. it just seems to me that what makes him more like this. you see cabbage-shaped, the more interesting, because arugula lettuce leaves, spinach there. well, in my opinion. somehow this would not be very appropriate here. they cut it into such large pieces. we lay out these straight slices of lettuce. on the plate in which we want to serve it. and we haven't made the dressing yet, we need kefir. yogurt interesting,

really, yes, very interesting, i see, just like this, it really has never happened like that. olive oil kefir, maybe 50 milliliters of yogurt, a couple of tablespoons, olive oil, one tablespoon, dijon, mustard, one teaspoon. a little freshly ground pepper of course, salt and garlic , mixed everything together and oh, i almost forgot dill dill is not enough, but

we still have to make one here for cucumbers. our weather was so mixed up in this way. we fill the leaves, even i would say such pieces of an iceberg. how generously on top of the dressing in which the cucumbers were pickled. you see how beautiful the color is, these drops are yellow, sunny on the white kefir-yogurt miracle of that dressing and then we put the cucumbers here. simple ingredients, but somehow

everything looks exotic. well, first of all, this you know, it’s clear that we need to eat salads every day and we get tired of the same dressings, the same ingredients, as it were, but here the presentation is just completely different, but the ingredients are still the same ones that we need to eat daily i'm running from lenka, i'm running from lenka, i 'm yours, i'm yours, but i'll have time for lenka's mother add here. i know, i know, i have everything under control, i know everything. these are the seeds that you understand. do you understand how wonderful this is, how wonderful this is, by the way, these seeds can be made, they will lie tightly completely calm in a closed container for a week. they don't even complicate things. i really like them, but they’re kind of a snack. great, the madeleine salad is ready. my name is called and i run to my clothes.

madeleine’s smell, of course, is always some kind of miracle, look, this is it, you know? this is the bloating of the abdomen. this is the shell, this is the reward for you and me for this honest morning spent. i just try to take them out of the pan as soon as possible so that you can see them, i like them, and they are so beautiful golden, but i wouldn’t i wanted them to turn from golden brown to burnt, so i rather, rather, rather , from the hot form, i want to take them out. well, look how beautiful they are, you can sprinkle them with powdered sugar, of course, but i don’t see the need for that, they are already, uh, so charming and so beautiful. but as for the turkey, which also needs to be served on the table. here is some

herb, for example, cilantro, parsley, it’s very, very right here. it seems to me that it is appropriate in color and taste and smell and in general bon appetit.

50 tons of the most necessary russian military delivered a humanitarian cargo to nagorno-karabakh from the heart from grozny, the chechen republic launched the production of coronary stands, but also to the forces of gravity of the rusty city, where is the territory for lovers of the post-apocalypse and transbaikalia immersed in the sound of intellectual music in chita, a jazz festival opened. this program is today in the studio dmitry zaboysky hello russian peacekeepers delivered humanitarian aid to the residents.