[000:00:00;00] mayonnaise, add chopped dill and parsley and try, listen, it turned out delicious, the breading is excellent, thick, crispy, and when you bite into it, everything opens up, this cream, very... delicate, velvety cheese that will melt in your mouth, it’s just a masterpiece, imagine , i’m a huge fan of chickpeas and i didn’t even imagine that it was possible to make such a tasty and cool dish out of them, well, as they say here, it’s clean, it was delicious and generally fun, interesting, so thank you very much, thank you, friends, did you hear

when -an expression without a past? no future, so, it seems to me that this may be the main motto of my second adventure in izhevsk, i really liked how vizhevsky is trying not only to preserve their past, but also to give it a modern color, thereby making it more accessible, interesting, attractive and even fascinating and not only for everyone who wants to purposefully touch this past , but also for... those like me, who had no idea what to expect, so much about traditions, and i still haven’t even said a word about the most , the most, the most important tradition, well, of course, i’m talking about your saturday meetings with your italian friend federico arnaldi, so friends, see you and, as

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it’s not tasty for those who are good. and for someone who chooses something delicious where it’s delicious, it seems to me that a cupcake is what we need in the morning and what we need in the morning on any day, not just on weekends, it’s very easy to portray, everything we need, it’s like thinking, this is the taste of the cupcake i want, i want it to be vanilla, i want it to be coffee, chocolate, carrot, so we are making a carrot cupcake with you, this is not carrot cake, no... carrot cake, we won't add cream, we'll really do everything very quickly, maximum effort , grate two carrots on a fine grater, that's it, everything else is sleight of hand, no cheating, and most importantly good ingredients, of course, if i’m preparing baked goods, and in general in the morning i can’t start my day without delicious butter, it could be a sandwich, it could be, for example, frying something, it could be pancakes to which you need to add butter

butter, or a cake like this. in this case, i need to melt 60 g of butter. in general, you know, when the manufacturer is so serious, when he controls every stage, the raw materials for making the oil come from the manufacturer’s own farms, when the taste and aroma, well, corresponds to my most ideal idea of ​​the product, how can you refuse it at all. of course, this butter is the first thing that comes to my mind when i think about what i would like for breakfast. in this case, we melt it. and i add three eggs to the carrots, what else do you know? it’s interesting, this is a recipe where a cupcake, it’s similar to muffins, that is, you don’t need to work very hard, you just combine all the ingredients, you don’t need to beat anything too much, knead, here i have 140 g of flour, i immediately

add a teaspoon of baking powder to the flour. a little salt, less than half a teaspoon, spices, dry ginger, a quarter of a teaspoon and rolled orch in general on the tip of a knife, mixed, here i have 100 walnuts, finely ground, i just, you know, in a blender just beat, turned, well, not exactly nut flour, but very fine nut crumbs, and 100 g of sugar, add eggs to carrots, stir, add melted... 60 g of butter, and the same amount of olive oil 60 ml of olive oil , what an interesting combination, you know, butter gives this lightness and richness, and

olive oil gives moisture, so this is where this combination works very well, we get such an interesting balance, and now the dry ingredients add it here. we carefully combine everything, and i love baked goods with raisins, not everyone does, there are even, especially i think, children have some kind of problem quite often with raisins, they pick out these raisins, it seems to me that straight raisins are the perfect combination, i know just like this, two big handfuls, i washed it, kept it in boiling water a little, so that it was softer, and it turned out like this, you see, plump. and a little milk, two or three tablespoons, i want to tell you, we need a very delicate consistency of this dough, in order for the cake itself to turn out airy and tender, the dough should not be too dense, so milk

helps us achieve this air, the dough is ready, imagine, once or twice and it’s ready, really and - it seems to me, any of course absolutely any shape will do, but i’ll take this... ring shape, grease it with butter, it doesn’t matter whether it’s vegetable or butter, but by the way, if you’re using vegetable oil, then it’s advisable that in recipes like this, when we’re talking about baking, oh desserts, but it was odorless, that is , it is better to take refined oil, carefully greased all the sides, the center, put the dough in the mold, makeev’s jam is one hundred percent natural. it turned out that dinner was gone. sberbermarket will fix everything. favorite shops and restaurants in one sbermarket application, there is everything you love. superstar new

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thousands of money. on sunday november 19 at 8:20 on ntv. the oven is preheated to 160°, in general the temperature is not very high and this miracle is baked, it takes 45-50 minutes in the morning. that's it, let's go , we're baking a cupcake, and you and i will cook pasta, pasta, that is, pasta cooked at home - this is truly healthy fast food, only if we receive the products as quickly as we conceived the recipe, so we often complain about how much time we spend on the internet, how often we sit on the phone, but we still have to be objective, forget that

sitting on the phone can be useful, for example, i have such an application, it is really very convenient and absolutely indispensable for those who do not want to waste time going to the store when they have come up with healthy , wholesome fast food, pasta you have everything almost at your fingertips with lightning speed, here you go in this application you can order literally everything, and - from your usual stores, sometimes even at a price lower than in the store itself , you can discover something new for yourself, delivery from a restaurant, for example, you can try it, by the way it will be free, this is very important , and you can pay with thank you bonuses, and in general it’s profitable to make purchases at the supermarket, there are always discounts, sales, a special application, look, i’m typing like this, for example, i needed broccoli, and i never get tired of saying thank you to those people, which they carefully and professionally collect my order for me, because if something is in doubt about the quality, packaging, expiration date, they can always call and offer a replacement for the product, so i think

that sberermarket is one of the most useful applications in my phone, and with the promotional code julia you can get a 15% discount on your first order. so, i ordered myself broccoli, walnuts for this recipe, now i have boiling water, i take the broccoli and cut it into such florets so that they cooked faster, very... an interesting approach to pasta sauce, in my opinion, because you and i will make pesto, but not from traditional ingredients; pine nuts are usually used for pesto, and first of all we will take walnuts instead of pine nuts , secondly, instead of basil we will take broccoli, i want to tell you, this is not only interesting and, well, such a new take on the recipe, but it is also very useful, of course, broccoli has much more fiber than

just basil leaves but then broccoli not as aggressive in its aroma and taste as basil, i even use basil in classic pesto, with parsley about 50/50, well, because in our country pesto was invented in genoa, we don’t have the basil that it happens in genoa, that is, in our country it is much less delicate in its aroma, i put it in hot water, in boiling water, i would even say, and cook it until it becomes, well, since we cook pasta in italian al dente, that is, broccoli is not under no circumstances should they turn into puree, here they are already pots, and of course, i also have... water boils here, in fact, for the pasta itself, for the pasta, and what kind of pasta i will cook, i love a little salt so that the water is as salty as the sea, i adore any pasta from the manufacturer,

because firstly, this is durum wheat, which means it’s not only very tasty, but it’s also much more healthy than pasta made from completely purified, you know, refined, white flour, but most importantly, the italian technology used to prepare this paste implies, look, you see how beautiful it is, yes, even the color is natural, yes, not very yellow, but also this paste, it is a little rough on the surface, and therefore the sauce absorbs much more intensely and it turns out much more interesting, then the result is the dish itself. so, i always cook for a minute. less than what is indicated on the label, while we have our pasta cooking there , we will prepare what else we need for the pesto, we need a handful of nuts, as i already said, we use walnuts, we need a few anchovies, in general they are not necessarily added to pesto onchovy, but since we make it from broccoli, and as we have already talked about this,

our broccoli still has a more delicate taste and we do not add basil, we use onchovy to enhance and elevate the taste. a clove of garlic, naturally, without this core, which is the so-called anger, add olive oil here, well, like pasta without olive oil, three or four tablespoons, this sauce can be made in a hurry, it stands well in the refrigerator, then you can you can add it not only, for example, to pasta, add it, for example, to rice or some other side dish. or even with fish or poultry, it also works very well, now cheese, i have grated picarina, in general, pesto is traditionally made with picarino, sometimes they are made with parmesan, that is , it is softer in taste, but picarino is good because it really is like that , you know, it has some kind of spiciness in its taste, and it seems to me that it is in combination with anchovies, with

garlic from broccoli, which is delicate, that you get such an interesting combination and a little hot pepper, just a little. our broccoli is ready, look, the color should be this bright, green, you see, and of course, you need to make sure that they are not raw, you see how easily the knife goes in, yeah, there, but there is no such overcooked condition, i throw the broccoli into a colander, pour over them a little with cold water so that they cool quickly, just very, very cold, now we add the broccoli, you know, not all at once, a little at a time, to make sure that the consistency of the sauce suits you, because that there is too much

broccoli, which means you will need to add more oil, you will need to add, by the way, don’t forget to add lemon juice here, we absolutely need it, so i ... added half of it, a little lemon juice, how beautiful it is, even like this in a blender, it really looks like that, and generally like that this broccoli sauce is unusual, i like it, you also know that everyone considers broccoli a boring food, but what is prescribed there, which is prescribed by a nutritionist, if a person wants to lose weight, because there is broccoli. breast, and here , based on broccoli, it turns out so interesting by the way, it’s a healthy sauce, well, now it’s absolutely clear, obviously , i would even... say that you need to add more broccoli, you see, yes , it turns out very cheesy, but i don’t have enough color and

i don’t have enough juiciness, well, although it’s natural, when we make, season the pasta itself, we will definitely use the water in which the pasta was boiled so that the sauce is so silky, but nevertheless, i am very glad that our diamond eye did not let us down , all the broccoli that we boiled went into use. whisk, sauce is ready, pasta we have it practically too, look how beautiful it is, the pasta is also almost ready, i take it, in general the wok fits perfectly , heat up a little oil, literally one tablespoon, i send the pasta into the frying pan, which we just undercooked for a minute,

from that time , which is indicated on the package , i make sure to add here a little of the water in which our wonderful ones were cooked, by the way, this type of pasta is called fungetti, that is , mushrooms, and now the sauce, i don’t say how much is there in grams, milligrams? because this sauce, well, it’s whatever you like best, do you like it more intensively or more tenderly, mind you, this is the time that we did not finish cooking the pasta, we just finish cooking this pasta together with the sauce in a frying pan, and thus the pasta absorbs, it’s the pasta itself that absorbs, is saturated with this sauce, well then, of course, you definitely need to put more sauce on the table, because in any case... in my house everyone really loves these kind of rich sauces for pasta, when there are a lot of them, when there is a lot of sauce,

well, we bring the pasta to readiness, it seems to me , we could use some greens, but in this case you can decide what kind of greens you want to add, i’ll add parsley and basil, i’ll tell you why, because despite the fact that, of course, we have pesto on our broccoli, but here’s a little of this flavor . reminiscent of summer and real pesto in general wouldn’t hurt, well, then this bright green color is always good, i generally love a ready-made dish with herbs, it seems to me that it always looks more appetizing, chopped, look, there’s very little butter, no cream, yes, and how thick it turned out, rich, and so silky, as if straight from the plum. like a sauce, just one more minute, i add a little more pesto

here, just when almost everything is ready, i give all the ingredients the opportunity to get to know each other better and make friends, i lay it all out, it seems to me, you know, it’s most convenient to serve this in some deep bowl like this. so that, firstly, the pasta holds the temperature better, and secondly , it seems to me that it looks very appetizing, and besides, what can i say, that in this way, you know, the more sauce in the bowl itself, you can, of course , put it in a frying pan anyway, but you really want it all to look fancy, so sprinkle it with herbs and cheese. well, as i already said, you can also put the cheese sauce on

the table, in fact, the pasta is ready , so you can fly in, but we still need to make shrimp, you and i will cook such wonderful shrimp, they were frozen, i i defrosted it, first the marinade, for the marinade i washed the limes well, of course, right, i always specially wash all citrus fruits with a product that can be used use for washing vegetables and fruits, because if i need zest, i must be absolutely sure that there are no ingredients left on this zest that i would not want to eat, so i grate the zest.

grated, finely, now i add lime juice to the shrimp, actually , you know, shrimp seems to me, firstly, an excellent product... a source of protein, and secondly, they are very easy to prepare, and they cook very quickly, quite just know a few principles, for example, it’s important to cook shrimp and not overcook them on the window, because otherwise they become very dry and practically like that, you know, rubber ones are not interesting, but you can’t undercook them either, this balance is very important to maintain, everything else, for example, i like this marinade, when i add this, i would she said some kind of oriental notes, that is, oriental - this is how they probably do it somewhere in thailand, maybe in vietnam , well, that is, i use miso paste, and misa paste is a kind of paste made from soybeans, and in this way fermentation, fermentation and it has such a very interesting caramel salty, sweet taste, here is a teaspoon of this paste, a little oil, you can take sesame oil, you can take olive oil, you can take sunflower oil, that is , the one you like, it seems to me

that it’s here it should be quite tender, not too bright, but... it’s not sesame oil, a little salt, it seems to me, but a little sugar and hot pepper would be good here, about a level teaspoon of sugar, a little hot pepper, you can take fresh chili, you can take it - like this ginger, also grated on a fine grater, fresh, just fresh ginger, not dry, fresh. too, so that you get such a teaspoon without a slide, that’s all, the marinade is ready , we mix it all, i really love shrimp, such sweet meat, yes, yes, they go together very well, that is, they are great, you know, their just in time for the pasta that we prepared, we can give you a salad with them, as a matter of fact, i want to make a salad with such shrimps, they can be either

such a main dish in themselves, or wonderful zaku. today we will have such an appetizer, a salad with shrimp, it turned out that dinner was gone, sbermarket will fix everything, favorite stores and restaurants in one sbermarket application, there is everything you love, with age, changes in vision can change familiar things. toufon was created to nourish, restore and preserve the youth of the eyes; it is recommended to use it daily for 3 months, three courses per year. the phone is now in new packaging. designed specifically for course use. to the kitchen project that we today we are redoing it, katya approached it very carefully, i myself cannot include all this , i would like the pita to be more tactile, our hero is not visible, and i want to round off the sharp corners and add a fluid, smooth shape. tactile environment - the housing issue creates a special kitchen for the finalist of the projects you are super and junior eurovision

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because, as i already said, it is very important not to overcook the shrimp, but it is necessary that they are not raw, of course, it seems to me that in this situation, a grill is the best way out, especially such a smart machine as the redmond grill, the heating element is here built into the panel, so it heats up very quickly and evenly, i select... the program, turn on everything, wait until the grill warms up, the non-stick coating of the panels allows you to cook without any fat at all, the panels are replaceable, grooved for grilling, flat , but there is one so that you can it was, for example, easy to warm up some sandwiches, and there is also a special panel for viennese waffles, this grill can also turn into an oven in a barbecue, can you imagine how compact the machine is, but how smart and efficient it is, it also has a manual control when you need to set the temperature yourself, cooking time and seven automatic programs , when the process is started by pressing one button, by the way, as for the leaves, i

’ll take this wonderful package white dacha for salad fans, this is arugula, in general you know, i really love salad mixes or monosalads, or this is how i have my hand here now, look, every leaf is washed, dried, everything, just like that, look, it’s already ideally prepared for us to just enjoy, by the way , no matter what series you take, and for fans of salads, like these rukala, for a large company, for every day, everything is thought out and executed at the highest level, and it’s very convenient, well , you must agree, and look, we’re all with you, about the grill warmed up, we'll quickly start with shrimp we send it here to the grill, naturally in one layer , so in a couple of minutes everything will be ready, just as much as we need to very easily season our

salad, just oil and lemon juice, nothing else, the main thing is freshness and the brightness of the leaves themselves and this bitterness that is in brukkulya, now i take a plate like this, lay out the lettuce leaves, and mix them a little. this is what we’ll get , you know, a wonderful basis, yes, yes, i hear you, my friend, i hear you, i hear you, i’m running to you, i strive, to you, i rush, so, oh, look, what a beauty , you know, another good thing about arugula is, it holds the temperature perfectly, that is, you can put these warm ones on it, these could be pieces of chicken, this maybe that's how we have

shrimp now or or. and the arugula will not wither, will not lose its appearance or taste, so i really love these kind of combined salads, sort of warm and cold, that is , our grass is naturally cold, here’s something warm with melted cheese added on top, for example, or the egg is poached and ingeniously works just amazing, well, the shrimp are also on the table, take out our carrot cake, fragrant, hot, hot, hot, of course, it must cool down before it can be served, let it cool down, by the way, regarding serving, i highly recommend serving shrimp in this way to emphasize, everything here is very light, fresh, dietary, i would say, a little homemade mayonnaise, yes, it will only be better, so with homemade mayonnaise,

by the way, eggs i did, but it's separate history, maybe someday in the near future we’ll figure out how to prepare such mayonnaise, and as for the pie, as soon as it cools down a little, you and i take it out of the mold in this way, carefully, and you see, the dexterity of the rub, no cheating, just use powdered sugar. well, in general, you can make, for example, some kind of white chocolate icing, or as you like, caramel icing, you can make caramel icing, but in my opinion, even just sprinkle a little powdered sugar like that, and you know exactly , no no no all of it like this, just like this, just a little bit, so that it would be like this, well, just a little bit like this,

beauty, well, you and i have. it seems to me that today the recipes turned out to be very interesting and, most importantly, quick and easy, but why was it still so lightning fast today, because i now need to rush to the theater, it’s the beginning of the season and i’m really looking forward to seeing my favorite theater, so i flew away, bye, i'm sorry, completely you, yes, that's why i feel so good that myself, meat, everything is very

good in life, this is the program today in the studio dmitry zealous. hello, today in all corners of russia, the largest country in the world, the day is celebrated. national unity: the holiday is relatively young, it was established only in 2005, but it is dedicated to the events of four hundred years ago, the liberation of moscow from polish invaders. traditionally, today the program includes hundreds of different events, in particular there is a large ethnographic dictation, which can be written on the internet in offline mode. this is footage from kemerovo, where more than a hundred participants answered questions about the peoples of russia. tuulskie young guards on the day of national unity.