tomatoes from south russia, this tomato paste is perfect for preparing first and second courses, and of course, sauces. and now we mix the bowl. the snail needs more oil, of course, but i’ll add it to you. beauty, red sauce, zalion sauce, if you put white here. we put the baked sweet potatoes on a plate, emma, now we need to remove the skin, look, no, you don’t need anything, we’ll leave the skin, but look how creamy it is inside, wow, now add a little salt, and you know what, of course , a little bit of oil, how could we be without it?

put everything together, and try, with your hands, with your hands, we can make a delicious sauce, well, matzo, i didn’t even imagine that a frying pan could cook ribs so deliciously, i also really like about salzaverda, that although it looks like pesta, it’s everything equally brighter, in some places even slightly vigorous, here... with sweet potatoes with meat, and very good, yes, yes, i want to try more red, red sauces, like any barbecue, yes, here’s the charge. summer

mood, freshness of tomatoes, all other ingredients combine very well, very it turned out delicious, but of course the meat, then chin-chin, why not, anthony, you, it was very pleasant, i adore st. petersburg, for me this city... like a point of contact between two worlds that are dear to me, the city lives and speaks russian and looks, well, italian , so i have many reasons to feel at home here

. in the 19th century, one of my compatriots said: st. petersburg with its magnificent architecture, with its historical appearance, reflected in the waters of the neva, creates a dream, but this is a dream in which you can live, and your friend federic would add, in which you can live, eat deliciously and have a good rest, until next saturday. friends, ciao, the first department, the new season premieres from monday at 20:00 on ntv, pay less, orion chocapai cake 1290, pyaterochka helps out, domklik, the number one real estate service, by the number of advertisements for the sale of apartments. apply for osaga and compare savings. service. number one in

russia. rivmoflex contains a special martinia extract to maintain normal urinary acidity and joint mobility. revmoflex evalar for active movement. pay less. village rice 89.90. pyaterochka helps out. the stars have aligned. new season. tomorrow , right after the super season, you will be super on ntv. it so happened that dinner was gone, sbermarket will fix everything, your favorite stores and restaurants are in one sbermarket application, everything you love is there, you know, autumn is still the time for vegetables, of course, and we know that now there are pears, yes, in such a good season, apples, naturally, but still for me... autumn is vegetables, they are the sweetest

tomatoes are the most delicious eggplants, they are the sweetest juicy onions, although, of course, young onions, they appear in april, especially in the southern parts. but now look at zucchini, zucchini, potatoes, it’s good to fry it, what delicious chips it makes, or these potatoes are ideal for making the base of any puree soup. now i’ve chopped onions and garlic, and as for frying, frying generally determines the nation, i would say, of the dish, it’s not for nothing that the italians love their fried dishes so much, they really believe that there mediterranean diet, it is based on frying, they usually fry onions, garlic, and carrots, celery, i also have onions, garlic and carrots , celery, but most importantly i will have a little

vegetable oil and a lot of butter it’s delicious, because this is the kind of butter that will help you do all this with so many vegetables... well , it’s unique, you know, it’s the sweet, pure creamy taste that this butter has, i love this butter just for a sandwich, porridge , i i love frying cheesecakes or pancakes on it, or in this way preparing the ideal base for frying, in fact, that’s why you and i trust and love these vkusnoteev brand products so much. so, onions, garlic, well-heated butter with a small addition of vegetable oil, definitely potato, you know, potatoes, it is advisable to soak them in principle before you cook them, and the only time when i don’t soak potatoes is when i take them out i make mashed potatoes because then i need all the starch that is in the potatoes, when soaked, the excess starch seems to go away, now the first thing, well

, because the potatoes take quite a long time to cook, with the onions and garlic, this is where i send the potatoes, parey onions, the edible part in the parey onions especially if we have to add it to something like this or to a soup or some kind of horn, then it can also be baked, this part, which is greener, can be done, but it is not recommended to boil or stew, it will remain just like this clean fiber, live it out unrealistic, well, then naturally, the celery root was also chopped into small cubes, it is of course very... aromatic, it’s simple, i love puree, you know, add a little cheese, some kind of herbs, just boil the celery root and beat it in

puree, it turns out just fine, you can replace the pumpkin with sweet potatoes, you can take it out of here altogether, again, as i repeat , you can add, for example, broccoli, you can add some kind of vegetables that you like, that you love, well. .. beets, for example, would also be interesting, well, look, balance, someone loves pumpkin, someone we know is so familiar, he can’t stand pumpkin at all, yes, so i add one piece of pumpkin, one carrot, that’s enough for me, but you can let’s say, put emphasis on pumpkin and a little celery root, i don’t know, maybe onions and a little zucchini, by the way, zucchini gives juiciness so as not to have too much... gives this wonderful wateriness to the soup, by the way , fennel is good friends with zucchini and cauliflower, that is , really, just those vegetables that are under with your hand, the main thing is to do the right frying, then not to overcook

the vegetables, because when you overcook the vegetables, they not only lose this, these bright notes, but they turn into something that, it seems to me, is not very interesting in my opinion... look, but they also lose useful substances, a small stick of celery, well, actually, that’s all , we add, it’s really very aromatic celery, here is the celery root and the celery stick, such interesting aromas, here too, it’s important for me not to overdo it, because when , for example, if you add more celery than one stick, it kills both pumpkin and cauliflower. and no one has any right to vote anymore, only this celery stick sounds. mahey ketchup, i recommend it, more questions please, i suffer from colds, antibiotics, dysbiosis, a cold again , let's look at it, dysbiosis can reduce

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and here i have vegetable broth, i pour it in so that everything is covered, like this, i add salt, vegetables with the addition of salt sound completely different, just a teaspoon of salt, i don’t add anything here, i don’t add anything here yet, it’s already we will bring it, so to speak, in fact, until it’s ready, now we’ll bring it to a boil, lid. that's it, our soup is cooking, we have only a few minutes left until it's ready, as soon as the vegetables are ready, 2-3 minutes and you can serve, and now we'll make the salad. half a loaf of bread, by the way, the day before yesterday, i make it, i really like croutons, which are in pieces like these, torn and gray main bread, not white, this is gray bread, yes, why, because he always has gray bread like that, it seems to me that rye flour gives the bread has a kind of nutty note, and the nutty note

goes very well with turkey meat, just a little bit here like that. oil , olive, sunflower, the main thing is that you like this oil, you can add herbs directly to the bread, you can rub pieces of bread with garlic when it is fried, but if you are such a fan of thrills, i think that garlic is still such a story, well, not always appropriate, now , as for meat, it of course could be chicken breast, well in my case it is... turkey in in this version of mine, we will cook turkey on the grill. this is my redmon steak master grill oven. this device, actually three in one, is simply fantastic. you can fry, bake or barbecue in it. can you imagine? due to powerful and uniform heating of ingredients, simultaneously from below from above, your favorite dish

is prepared twice as fast as in a conventional oven or on the stove. look, there are seven built-in programs here. automatic meat, fish, now i choose poultry, well, that is, i take chicken, yes, well, it’s clear that it will be turkey, the grill is warming up, here you can make cutlets, you can make bacon, sausages, burgers, defrosting , heating, so the grill-oven itself automatically heats up to the desired temperature, you know, so here it’s like you and i just selected the program, panels they have a non-stick coating, that’s why, before cooking, it’s not necessary to grease the surfaces with oil... it’s not necessary, the dishes won’t burn , they won’t stick, so they’re also less high in calories, now all i need is to pound the turkey a little, just a little, the main condition , the bird must be at room temperature, that is, you cannot send it straight from the refrigerator to the grill, but

because the shock in this case will not benefit anyone. so, i take it, i have it here... the program is set, i lay out the meat, with this sides too, as we already agreed, we went without additional oil, that’s it, and you and i will start dressing anchovy, garlic , i don’t add salt, egg, i have an experiment today, the first egg that i boiled, the yolk turned out to be a bag, and i , of course, i boiled another egg so that everything was according to the rules, here it is, yes, the yolk, but i have this idea, i propose to combine the yolk into

a bag, it’s not crumpled, you see, yes, like this. semi-liquid with a yolk that is absolutely cool and i think it will only get better, we begin to slowly add olive oil, the croutons are ready, oh , i run, i run, i run, i run, i run, thank you, and they are perfect , they are not just ready, they are perfect, wow, look, yes, what a beauty. we leave them to cool right on the baking sheet, add a little lemon juice, dejon mustard is a must, here i have chamois, you can do without grains, but the main thing is that it is soft, tender, two teaspoons

of lemon juice, also two teaspoons, combine everything , look at the consistency we get, but this consistency initial, we need everything to be smooth, smooth, olive oil , i think somewhere around 100-150 ml is needed for two yolks, the dressing is ready, now i have the ideal, here is a salad in general, the ideal salad mix that is the most in fact, this is a crispy iceberg, for every day a white dacha, here it is juicy, here it is sweet, everything has already been done for us, the salad is washed three times, then dried, cut, carefully packaged, look, such a convenient packaging, it is transparent, everything is visible , just take it, prepare it, and enjoy the result. by the way, 30 years ago, white dacha was the first to grow and supply iceberg for restaurants, so they don’t know everything about it, and there is no caesar without an iceberg, by the way, another interesting fact, white

dacha recently celebrated its 105th anniversary, you can imagine, this is the level i understand. so, i take a large container like this, there should be a lot of salad, he should have it. space to feel free, here we have it, everything is ready, look , it’s beautiful and we’re just filming, and we just need to give our bird a little opportunity, here’s how to relax beautifully while we have here our fillet rests a little, we dress the leaves, there is such freshness and ... brightness in the lettuce leaves with this dressing , this aromatic crust, the smoke from our turkey - it’s just all fantastic and now

we add croutons here, well, i love it , yes with this accompaniment, well, what could be better, cut the poultry meat into slices, again, if you like it better with chicken , for god’s sake, it just seems to me that turkey, here it is, you know, it still has some kind of slightly less sweet, yes, in the meat, it’s a little bit wilder, and i think it’s very good for this salad, and i love this contrast, the warm ingredients that... are added to the crispy iceberg. iceberg, of course, can withstand, but rucula would hardly withstand this shock of temperature, and iceberg is ideal , and of course, there’s always a little cheese

, well, in the original, well, in general, it seems to me that it’s really better than parmesan, there ’s hardly anything you can come up with here, this there should be parmesan flakes, i like it better everything, but then again, i say, it's to my taste, i'd be glad if you just... you use some of these ideas, not necessarily all of them, maybe you'll do it with chicken, maybe you'll take white croutons, maybe you will add it, you will still make a dressing without anchovy or remove the garlic, this is not important, the main thing is that you have an appetite and want to cook something, so here is the salad on the table, the soup is almost ready, we are just we'll have time to make dessert. the date is already pitted, this is my almond paste,

here there is only ground nut and a little vegetable oil added, most often it is coconut oil, or sometimes sunflower oil, i mix it so that it is without sugar, this little thing, yes, that is, here we have just the balance of what we have sweet date, a nutritious but not sweet nutty thing. this is of course high in calories, let’s not fool ourselves, but it still has benefits, the nut is an excellent source of protein, the date, as i said, and microelements, and what’s more, there’s quite a lot of fiber, yeah, so all of this, you know, of course, it’s not like you need to eat 10 dates and think that this only makes you healthy and this is a very healthy food, you need to understand that it’s still very high in calories, but it’s like that dessert , for which, for example, i don’t regret it at all, i don’t call, i don’t cry, and it perfectly, of course, restores energy, the date really has this

, you know, but a wonderful property when you ’re hungry, and i, for example, sometimes i can’t eat much before a performance, yeah, a couple of dates, green tea, and i feel fine great, i think it would be just as delicious to stuff, for example, dried apricots, also interesting, chocolate, it goes together, about chocolate , you reminded me correctly, i ’ve already prepared two water baths, here i have vanilla white chocolate, and just black, in general you can take only white or only black, but in this case, maybe it’s interesting for us to experiment. with flavors, here in a water bath, chocolate is always heated absolutely safely, i’ll take the nuts in a mortar and grind them, these are just pistachios,

well... also, besides the fact that these are salted pistachios, that is, they have this wonderful salty note, so i make such a crumb, i don’t forget that i have melted chocolate here, well, the white one is ready, and the black is ready, here is the melted chocolate, it should never, under no circumstances be curdled , there should be no lumps, it should be so smooth and under no circumstances should it burn, well, here i have two melted chocolates , and now let's start, of course, you can, for example, just dip, you know, this, let ’s do it right now, here are 1, 2, 3, so, five, five, well, let’s make a little more dark ones.

dark chocolate, you can just like this, so that there is a lot, a lot of chocolate, but don’t make stripes like that, just dip it directly, so that half of the date is covered with such a chocolate glaze, i like it this way, because it’s somehow more elegant, really, yes, it looks very impressive, just something like in a cafe, in a restaurant. and the same thing with white, by the way, you could use one to make, you know, such a white, white-dark, well, it’s really cool, there are no words , it’s just spectacular, and so simple, yes, the ingredients are simple, the technique, you can’t even call it anything, such creativity in the kitchen, bye

liquid chocolate. sprinkle with chopped pistachios, well, if you want, you can, of course, do without nuts , well, it seems to me that it turns out even more elegant, however, now you need to let it cool a little, i put it on a plate like this, in the refrigerator. well for a few minutes, not tasty for those who cook well, and for those who choose tasty, tasty where delicious, for headaches there is askafen p, at an affordable price, and askafen ultra with an enhanced composition to combat headaches and migraines, askafen - when it hurts head. you are brilliant, i am incredibly, incredibly glad

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love, and in the meantime you need to bring the soup to readiness, in general, you know, this is what soup is, soup is a huge amount of ingredients, right? well, do you want borscht, pea soup, cabbage soup, or that vegetable soup that you and i made, yes, well, how can i just say, here i have carrots, here i have cauliflower, here i have celery root, but you need to get it somewhere, right, yes, to carry so many vegetables on yourself, imagine, if, well, how would you not have male strength that will help you at hand, but this is the whole thing, here... in this high -tech time, i found an excellent solution for myself, i stopped shopping, because everything i need to eat is in the supermarket, look, i have this application, all the products that i needed today,

including bread, including salad, including cheese, well and of course , i got all these vegetables, which are very heavy, from the supermarket; by the way, the supermarket also delivers from restaurants and brings them from there for free, but with you. not interested yet, we still really like to cook ourselves, but who knows, there is a moment when there is no time, little energy, then you can use this service, it is very profitable to make purchases at sbermarket, so if you are saving up sber bonuses, thank you, then you you can pay with them, imagine how great it is, discounts here reach up to 60%, we we love discounts, and there is also a whole section here that is cheaper, and the prices for goods there are lower than in the store, here is another point that i really like, these are attentive professional assemblers who do not just throw everything into the basket according to the ordered list , but they check the shelf life, how it’s packaged, the quality of the product, if they see any problem, they call and offer a replacement, that is, there is this personal contact, human attitude,

so i wholeheartedly recommend it to you, and from me personally, by the way, 15% discount using code word julia, so, here i have here i want to show you this application, and here please , just literally... everything you need, household goods, and of course products, very convenient and most importantly high quality and fast. so, when the soup is ready, i’ll add a little hot broth to bring it to the desired consistency and a little cream, cream... 33% 100 ml. once again, let’s beat everything a little, now

we need to return the soup a little to the fire , so that it, of course, we added cream, it’s cold, but the broth of course it was hot, but still the soup sat for about five minutes, and while we were busy with dessert, it... cooled down, so i return it to the stove, warm it up, over low heat, while this beauty is warming up, i’ll take the greens, in in this case, you know what will be good, mint or basil, or something brighter, yes, or maybe tarragon, some kind of herb, it seems to me that it will be just right, well, parsley will come out rather weakly, because they themselves get some vegetables, there ’s nothing outstanding there, they’re all wonderful, but you know the taste so that, well it even seems to me that if we cooked only onions, parey and potatoes, that same famous vichesoise, yes, it would be brighter than when we... and pumpkin, and celery root, and

potatoes, and carrots, that’s how it turned out overall vegetable joy, in order to delay it, to shade it somehow , i suggest adding mint, just warm it up, what is the consistency, you see, and what a beautiful color, something like that, just creamy . and of course, grated cheese, i add a large handful of finely grated cheese, it can be any hard cheese that you like i like it, that is, there is some kind there, i don’t know, the main thing is that it is combined with your taste sensations, there are absolutely none, someone might even want to add blue cheese, crumble it , it will be very cool, vegetables they love it, but someone might want to add fresh goat cheese, you know, like cottage cheese.

you can add smoked suluguni, for example, that’s also interesting, here’s a little more cheese, and grains, i’m tempted to add a little pistachio here, a drop and a couple of croutons, well, since that’s all we have here, understand? it worked out, look how beautiful it is, yes, very, so we have salad and soup on the table, but of course it was me who rushed, of course you can do it without pistachios, without croutons, but in itself this is already a wonderful light lunch for me , or salad or soup, and together it’s just a holiday, and dessert, of course, you see, and the chocolate glaze has set, see how it has become, just frozen,

luxury, you and i are just two pastry chefs today, what a pleasure, yes right in the morning, when we have things like this so, our experiments turn out so, i’m not afraid of this word, outstanding, so, it’s nice, a good start to the weekend , beauty, it’s very beautiful, well, well, so to speak, pour it, bon appetit,

the attackers were beaten and expelled from the country. scandalous story with a russian journalist in cyprus. marine fishing means of production in the far east, ship repair shops are on the rise. the taste of crimea on the peninsula completes the harvest, how many grapes have ripened this year, as well as the transformation of the suzdar, as in the ancient russian city is preparing to celebrate the millennium. this is the program today in the studio of dmitry zavoisty. hello. let's start with disturbing news from the middle east, the israeli defense forces today went into a state of readiness for war and began an urgent one. mobilization of reservists. this morning central.