[000:00:00;00] here you have sweets, spices and spiciness, and crunch, and tenderness, that’s all, let’s move on to the shrimp in wasabi sauce, we also added almond petals here, they combine unrealistically with the shrimp, they just complement it very much, and i also see caviar here, and even caviar flying fish, i really like that due to the mayonnaise, the girls, which is so surprising, we tamed the daring character of wasabi, you know, like a decoration for the wasabi, yes, it seems to me that adrian ocelentano would appreciate such a dish, definitely, by the way ,federic arnaldi too appreciates, well done, thank you very much and wait for me again, i will be back, definitely, before

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caramel, stracciatela with pieces. i’m not really, i just prefer creamy and this is probably why, in general, when i want to make ice cream at home, the base is always creamy ice cream, or rather ice cream, ice cream in general, what is it? ice cream is when you have very high-quality milk, very high-quality cream , and you add sugar, in fact, sugar can be adjusted, you can make it a little sweeter, a little less sweet, but if you add caramel from... you get creme brulee, if you add chocolate, you get chocolate and so on, and today i will add sea buckthorn, what do i do, i take milk is delicious, in general, i want to tell you, and dairy products are delicious, which are delivered from the producer’s own farms

, the process and quality are controlled at all stages, if i say that i make a homemade dessert, i use only these dairy products, i need 200 ml of milk, in general, of course, leather, most often, but only if it is not milk, i prefer the creamy taste, so i need even 2 and a half times more cream, we send the milk into a ladle like this, here i have already prepared container to then build a water bath, the water should come to a boil, i take three yolks, 200 g of sugar, in general i... experiment with the amount of sugar in desserts, yes, if possible, i reduce it, but when it comes to sea buckthorn, you i understand that sea buckthorn is very sour, so 200 g for three yolks is, in my opinion, really excellent, such a balance, it turns out

sweet and sour, yes, because after all, this dessert should be sweet, beat the sugar with the yolks, now without a water bath, warm it up with a little milk, just a little bit so that it becomes so warm that we can dilute these yolks with sugar, when the first ones appear, you see bubbles, this tells us that the milk is already warm enough, we carefully add it to the yolks with sugar, combined, the temperature should be no more

than 40° for the milk, return it, now the milk with yolks and sugar is here and the sauté pan is sent to the water bath, but this is very important. our presence with you, that is, unfortunately, we cannot leave here and so that the cream, we make it like custard, brew until thick, this is where patience is required, but because i want to tell you that if it seems to you that it will never thicken, you may be tempted , you know, to add a little starch here, you need to resist and just patiently continue exactly in a water bath, brewing like this, stirring. cream, you will succeed, absolutely. and one more thing, it’s very important that when you make any water bath, the bottom of the top saucepan should not touch boiling water, this is very it’s important, otherwise you’ll just end up with everything, well

, frying, yes, as soon as you felt that the cream, look, you see, there are traces left like this, you see. such beads from the whisk and you feel that the cream is resisting, then we immediately prepare a bowl and pour it into the bowl, continue stirring, because after all, the temperature here is quite high, so that after all we do not end up with an omelette instead of custard cream, you need to continue this movement. jam makheev, 100% natural, tastes better than anyone who tastes it. cook, and he who chooses something tasty where it is tasty, with age, changes in vision can change familiar things, touphone is created to nourish, restore and preserve youth of the eyes, it is recommended to use

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a trip, cars, studio apartments for 2 million rubles, and a scattering of cash prizes, an additional draw awaits you, the golden barrel, and the golden rule, they win with us, every sunday at 8:20 on ntv, naturally, when it cools down, and the ice cream only needs to be made... if the cream is already absolutely cold, that is, completely cooled, it will become even thicker, while you and i just cover it with film, they actually cover it with film only so that such an unpleasant crust does not form on top, we just

cover it in the refrigerator like that. or to some cool place until it is completely, until such a cold, pleasant state, while our custard is cooling, as the basis for our ice cream, you and i will bake pork, you and i will cook such wonderful meat, for it we need a clove of garlic... but i have a very large clove, if you have less prominent slices, then you can peel them - two or three pieces , so that there should still be a lot of garlic, in general, you know, meat and it seems to me that pork especially loves garlic, and i love it when there is this in meat there are a lot of these, you know, bright aromas, in general pork in this sense is a very uh, flexible product, so i use chilled pork... cherkizov carbonate and i like this product because i

know that it goes through strict quality control, thorough check, i generally like it the taste of such meat, because this meat has a soft texture, is considered moderately fatty, this is important, and it is classified as a type of lean or dietary meat, while it is very soft and juicy, in which it is superior even to brisket, you know what this one is like it’s a godsend for you and me for gourmets, i’ll cook it with my favorite seasonings and herbs, but cherkizov has already marinated ones... that is, you can just buy everything already prepared for you in a special packaging for baking, all that’s left is just remove the labels, make a few cuts and put it in the oven, after i cut the garlic, i did it. this is the marinade, it’s provençal herbs, it’s a little dry basil, a little salt, a little freshly ground pepper, a little paprika, it

’s sweet, it’s not hot paprika, but a little bit of chili pepper. flakes, that's another thing i need, i need the marinaad to be, you know, with such, uh, i would say, some kind of musical shade, when i say musical shade, it means that you need a little, so that it is spicy at the same time sweet, and so that it is piquant, this is exactly the shade that grainy mojave mustard is, precisely grainy, because here a little more vinegar is added than in russian mustard, russian mustard, i have it too ... i love it with meat, it’s perfect, but when the meat is already ready , this mustard is good for marinade because, well, firstly, these grains, and secondly, there is a little more vinegar in the composition, in general there are no preservatives here , no you know products that you and i don’t like and never add to our lives, when we

prepare healthy, tasty homemade food, olive oil is also added here , a little three or four tablespoons and that’s it. our marinade is ready, now what do we do with the meat itself, firstly, while our hands are still clean, take foil, a baking dish, line the form with foil, we have prepared it, now we take the meat, and about a centimeter thick i make these cuts , almost... until the very end, that is, it is important for us how we prepare the meat for serving, it is important for us to soak each piece with marinade and stuff it with garlic, that’s it, that’s all, you see how simple and fast it is, everything is done only with high-quality ingredients, nothing more,

i’ll be honest, there’s some kind of skill and some skills in the kitchen, there is no need to talk about that here. so, garlic, i love a lot of garlic, but it seems to me that it’s true that garlic makes meat more interesting, or maybe my mother once made boiled pork very tasty, well, when you know, not everything could be bought in stores , this one homemade boiled pork, my mother’s, it was very generously stuffed with garlic, and since then i have loved the taste of such meat. with a hint of garlic, and of course, mustard and herbs, and you and i must distribute everything like this, massage it gently but confidently, this meat like this, exactly in this way, so that everything is pressed tightly, exactly that’s why you and i use

this form and don’t tie the meat with threads, then we close it and pack it like this, the oven is preheated to 190°, the mode is upper and lower, that is, well, the top is warm for us and we bake it for about an hour, and you and i finish preparing the ice cream, there are mere trifles left for the ice cream, but the truth is, everything is elementary, the main thing is that you have a powerful kitchen machine, so i’m working with a redmond kitchen machine, because this machine can do everything, not that... just whip cream, by the way, we need 500 ml, that is, half a liter of cream, and for ice cream, well, for any dessert in general, beat whites, beat yolks, mix dough, make minced meat, because there is an attachment like a meat grinder, that is, this machine is real

simplifies life in the kitchen, and it seems to me that without such helpers, cooking really turns into some kind of, you know, hard routine work, and when everything is done for you, you don’t need to stand with a whisk, whip, i whip half a liter of cream with a nozzle whisk, and here there are attachments, you know, such a planetary one for mixing dough, there is an attachment that is great and combines the ingredients without anything becoming flaky, you can make homemade pasta, yes, and of course, you can also combine the sauce, then eat it all once, twice and you're done. so we whip it up.

well, take a look, please. well, just for a few minutes you and i have enriched with oxygen, by the way, you need to choose heavy cream , the fattest that you can, here it is, look how beautiful it is, you see, yes, why did we do this, the point is, that, of course, not everyone has an ice cream machine at home, but if you whip cream this way, if you have high-quality heavy cream, fresh, naturally and... a good kitchen machine, powerful, which in a couple of minutes will beautiful, i would say mousse structure turns into cream, then you don’t need an ice cream machine, you just need to cool the custard properly, which we have already done, it should be absolutely cold, that is, not lukewarm, not some kind well, it must be absolutely chilled, neatly. add the cream to the whipped cream

, here i have it and from 450 g of sea buckthorn i got 300 ml of this kind of whipped pureed natural because sea buckthorn must be wiped if you you cook with it and carefully add sea buckthorn puree here. look at the color and the aroma, well, you can feel the aroma, the main thing is, you see, i try to act very carefully, carefully, so that all the oxygen that we have enriched thanks to the cream kitchen machine, so that it is preserved, so that we have this structure happened even without using an ice cream machine, this is the container i have, it’s better, to be honest , to freeze it all in glass, put it in a container, and then, well, i don’t know if there are such people,

who don’t like sea buckthorn, well, let’s assume that there is, you can add any fruit or berry here, or you can just leave it with creamy ice cream, and thanks to technology, it’s this structure that will be preserved, close it carefully, and you know, it is thanks to this technology that we won’t even stir it every half hour, we just put it in the freezer. well, of course , we must expect that we will need about five hours for it to freeze properly, that’s all, we just have to wait, when our pork is ready, but we don’t waste time, we make a salad, i suggest you take a pear, it’s crunchy, but at the same time sweet and ringing, we... sprinkled it with lemon juice in these slices so that it

doesn’t darken, but and at the same time, we still need lemon juice for dressing, but the main thing is that this pear will be very interestingly combined with cucumber, the cucumber is not very subtle, but still with such plates, you see, i’m not very subtle in that i’m not i cut it, for example, with a peeler. for potatoes, yes for vegetables, with this vegetable peeler, so that after all, it’s not ribbons, but crispy slices of cucumber, in general, a good cucumber is such a wonderful thing, and of course, i want to tell you, but lately i’ve become addicted to to buy all the vegetables and fruits. exactly in one place, in general, of course, uh, time is such a resource, it never happens, there

is enough of it, why waste time, i tell myself about this by going to the shops, when i can organize everything for myself through the application, so i came up with the idea of ​​​​making such an interesting salad, this idea came to my mind, i think, well, you and i will prepare some new recipe, and i open the bermarket application. by the way, if you suddenly don’t feel like cooking, he also delivers from the restaurant to zubermarket, but in general , what i like in the supermarket is that it’s very profitable to do shopping, buy groceries, and if you accumulate sberbank bonuses, thank you, you can pay with them, there are always a lot of discounts , they reach up to 60%, and there is a whole cheaper section here, where prices for goods are lower than in store and of course, i will never tire of praising professional assemblers who do not throw everything on the list into the basket, but check the deadlines... how the quality of the product is packaged, if they see any problem, they call and

offer a replacement, i definitely recommend it, i i make purchases here all the time, and from me personally... a 15% discount using the code word julia , for example, i ordered blue cheese, which i needed for this salad, bought walnuts and pears too, that is, there are absolutely fruits there, and vegetables, everything is very, very convenient, so, here you see, cucumbers and pear, and if i just really love fennel and love it, this is so refreshing, a little bit, i have such a menthol flavor, so cooling, a little bit and i think it’s very cool, it contrasts with the sweetness of a pear, well, cucumber with its freshness, and here it also goes well with fennel, i also cut it into small slices like this, never throw away this greenery from fennel, it is very aromatic, it adds a very good

taste to us here, and well of course, as a basis we have a salad... white dacha leaf, in general greens for salad, this is very important , i always have a package of such salad leaves in my refrigerator, i absolutely trust the quality of this manufacturer, i like both monosalads and mixes, the greens are always fresh, they always washed, dried, already perfectly packaged, and i also agree with their mission: we want it to be more pleasant and convenient to eat, and the food itself to become healthier, and this, in my opinion, is an exceptional, correct approach, by the way, this year white dacha will fulfill 105 years old, can you imagine what a wonderful age it is? i’m adding here, i have such a wonderful capri mix here, the leaves here are juicy, bright, there is a little grated carrot , iceberg, everything is very healthy, tasty and beautiful, pentalgin is a remedy against different types of pain, pentalgen acts against pain, wherever

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a couple of tablespoons, liquid honey, such a generous teaspoon, dejon mustard, also a teaspoon, a little salt, just a little, because the mustard is already well seasoned, and a little bit of chili pepper, just a drop, stir it all. lemon juice, half a lemon, well, that’s also about two tablespoons, now this we dress our salad with beauty, properly combine all the ingredients so that they are saturated with the dressing, take a plate.

put half the salad, now the cheese, i have garganzola, well, any blue cheese, i actually think a piquant cheese would be good here, because this sweetness of the pear, the freshness of the cucumber, it needs some kind of you know, some kind of bright accent, so blue cheese would be very appropriate here, in my opinion, but if you don’t like it, you can add any cheese or do without cheese at all, it’s kind of like that, you can make it absolutely, absolutely vegan, not even just vegetarian , but vegan, so half the cheese, the remaining salad, we kind of put the cheese a little, you know, uh, in layers, because in order for us to have it beautifully, you know, it’s not not not mixed up, no, it hasn’t turned into such, well, a slob or something... to put it mildly, so that it’s preserved in pieces like this, i ’m just laying it out, not interfering with it, well, it’s beautiful, very, elegant, yes,

all that remains is to add nuts and a little greenery, these are the walnuts i have, these are what i have quarters, not too finely - i chop them, just the same, so that the nut is felt here as an ingredient in the salad. well, in this case, it seems to me that the greens should be very neutral, so as not to overwhelm the tastes of the other ingredients, so parsley is fine. it will fit here, well, look how beautiful, elegant, tasty and healthy, by the way, our meat is already ready, take it out of the oven, oh, how it smells, god, what aromas, so, you see, well, what a beauty, of course , it must, it cannot, as in any case, yes, if you take the meat out oven, it cannot be cut right away, another

thing is that you and i can move it. for example, it’s better either a heated plate or a wooden surface, because then we don’t shock the meat with cold temperature , we carefully transfer it and you know, a little more, with this sauce, this juice that we have formed here during baking, and so we pour it over , well, beauty. if you like a more golden crust, you can open the foil and bake the meat under the grill for the last 5-7 minutes, but it seems to me that it looks so good in foil, you see, look how it perfectly absorbs this sauce, the only thing that certainly doesn’t hurt to add is a little greenery, in this case it seems to me, cilantro, mint, something brighter, green... also

interesting, it will be very good here , i took a little cilantro, sprinkle it on the meat, and now the most interesting thing, as it seems to me, is that the salad and meat are all wonderful, but still ice cream with sea buckthorn, this is, in my opinion, extremely interesting, it should work out. very light, gentle, and look, you know this, this is my favorite the consistency, when the ice cream still resembles mousse, it’s just, you know, it’s like you need to start eating right away, of course, if it sits longer in the freezer, it will become denser and so on, but this is just such mousse beauty,

i urgently need to swoop in, but of course, i still want to... show you how our meat has rested a little, i cut it, this is how it turns out, look, a tender piece soaked in marinade with garlic, well, soon to

the table, bon appetit . israel is expanding the scale of its land operations in the gas sector, and the un general assembly adopted a resolution on the middle east, what does it imply... the professional holiday is celebrated by the army aviation wings, what tasks are they facing today? and in krasnoyarsk, bears began to come out to people. townspeople report en masse encounters with predators, but vladimir bogomulov figured out what drives the owner of the taiga into the concrete jungle. hello, you are greeted by the information service of the ntv television company, in the yulia bekhtereva studio. israeli army