[000:00:00;00] as soon as i got to the filling, that’s it, the juices came out and the hatch, right, by the way, well , you and i tried to make it tasty , we succeeded, ivan, today i found it very interesting, exciting and even tasty, it couldn’t be better, and fundamentally , and fundamentally, exactly, so i’ll basically say thank you, let’s say in the maris language, tau, tau, thank you, tau, tau, tau. friends, and you too tau, remember, podkogol is fundamentally different from dumplings, mariel, yoshkin cat, now it’s absolutely appropriate to say yoshkin cat, and not only because i’m in the south king, the homeland of the famous cat, but because i am sincerely surprised by everything that i saw and,

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it’s delicious, we have a specialist in spices in the pitilenka, so for grilling he picks up only natural ingredients. peitelenka - pure products without harmful additives. i love the combination of chocolate and pear, i’m a chocolateaholic, chocolate-coffee - yes, chocolate-nuts - yes, chocolate-raspberry, sometimes chocolate-cherry, more often chocolate-pear is wonderful. today we will make pear pie. we will need, firstly, strong tea, i have already brewed tea. i have this kind of tea, well, there’s this type of tea that we love at home, it’s very intense, rich, we add a cinnamon stick, we add two stars of star anise, we add here is the zest of the orange, cut it into such strips, the thinner we cut it, the more fragrant it will be, you can add vanilla , this is a good idea by the way, add a little vanilla extract, because orange

is friends with vanilla, it is friends with vanilla, we begin to bring all this beauty to a boil, well in principle, my tea is hot, but a little so, you know, while everything is brought to a boil, my pears are so beautiful, not large, but at the same time dense, they are sweet, they are ripe, but not overripe, they should keep their shape, so the pear should be so elastic and dense, we peel it. now you can put two here, cook the pears for 10-15 minutes so that they become a little softer, but at the same time do not lose this wonderful elastic, i would say, their tone, you know, so that they remain such vigorous pears, not limp, because we will

bake them here later. you and i agreed on a pie today, right, in the sense of baking them whole, yes, of course, we will bake them in a pie, yes, here you can do them like this a little bit so that they are more... immersed in the atmosphere, i would say this, we need butter, i use delicious butter, carefully studying the label, butter should always be 82.5%, this means that everything the technologies are followed perfectly, that the raw materials are ideal , by the way, the raw materials for this oil come from the manufacturer’s own farms, which means control is carried out at all stages, i have trusted the product for many years, and it is excellent for baking, adding zarga to porridge. do it and it's easy perfect for a sandwich, i need 120 g of this butter in a blender, now sugar, in total i need 80 g of sugar, we

beat sugar and butter with a submersible blender at not very high speed, or butter with sugar, by the way, we combined this using a submersible blender , this blender is just my go-to, a lifesaver, in almost any of my tasks in the kitchen, it has a huge number of attachments , it can cope with almost any task, even frothing milk for cappuccino, but this is in the morning, you know, even on saturday, even on monday, all you need is really more like a food processor than just a blender, only very compact, convenient, multifunctional, reliable , it has excellent protection: a motor that will prevent it from overheating and burning, i need to bring 80 ml of milk to a boil, add

30 g of cocoa to the milk, like this let’s brew everything, it turns out to be such a chocolate-like chocolate mass, as if it had been melted. absolutely chocolate, now we start adding butter and sugar little by little, continue kneading, it looks luxurious, agree, yes, it’s prepared without eggs this wonderful pie, but naturally, some kind of flour is needed, we add chopped almonds, that is, almond flour, this is blanched... almonds , indeed, what confectioners call almond flour, are used for making pasta, for preparing some kind of such delicate baked goods, which are made with proteins, or in such pies

, where we replace regular flour with a mixture of 100 g of almond flour, we add flour here, and 30 g of rice flour, that is, we get 30 g of cocoa powder without sugar, 30 g rice flour, and 100 g almond flour. machey jams simply make it tastier. it turned out that dinner was gone. sbermarket will fix everything. favorite shops and restaurants in one sbermarket application - everything you love is there. don't miss the central television's first information show about the events and people of the week. pin in america that the chinese leader brought biden, peace or a sword, as a signal. it will be possible to understand whether this meeting can change everything. zelensky is looking for contacts with trump, what the ukrainian president wants to agree on with a possible future american president, and even behind the back of the current president, that

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change the way things are done. 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. tuufon is now in new packaging designed specifically for coursework applications. and here we have it all turning into dough. half the dough.... put it in this form, first we grease the form, grease the form with butter, but i take, for such pies, a form that can be placed on the table, it is not necessary to put the pie out of it, by the way, the form should be quite deep, half of the dough is laid out in the mold, distributed like this, now we add the pears , look, you can see that they are so... tanned, well, they are not tanned, they have become

a little transparent, rather, and this speaks of the fact that they are more tender and soft than when we cleaned them and sent them, now we carefully, but not hot, of course , like this with their tail up, drown them in this dough, which is half of which we laid out, like this way, with the tail facing up. so now, by the way, this is a wonderful thing, you can make some kind of hot drink based on it, it’s just really cool. especially on such cool already cold days. and now we distribute the remaining dough between the pears. the dough will rise. and moreover, and the pear itself is also a component of this pie; it should not be completely and completely drowned in this dough. that's it, the oven

is preheated, classically, to 180°. up-down mode, do not turn on the hot air mode. and we send this beauty out for 25-30 minutes, it all depends on the power of your oven , that’s it, for about half an hour we forgot about the fact that we have a luxurious dessert sitting in the oven, for the main course we have breast fillet loop, i in general, i really like this product, because it is rich in protein, it is the leanest part of the chicken, the healthiest, and it can be cooked it... it’s simple, and the looper took care that it was stored correctly , i really respect this manufacturer , the vacuum packaging is divided into three sections, you see, for example, you only need to cook one breast today, i cut it like this thus, one section, the rest i put in the refrigerator, and this is very convenient

, it will wait until tomorrow, for example, and there is also fresh product, it is always at hand, but today i need two breasts, i... so, here is the third one will wait until tomorrow maybe i’ll come up with some kind of salad, maybe i’ll bake it or cook soup, now all i need is, i make a cut like this along the length , i make it like a small pocket, you see, uh-huh, we need to marinate it, in general there might be a marinade anyone, someone likes a marinade based on... yogurt, someone adds some kind of hot pepper or adjika to the marinade or well, in general, you know, marinaad is such a thing, it all depends on your preferences, by the way, i like to experiment with marinaades, today, for example, for the marinade i will take

fig jam, it’s great, really, in general , a combination of sweet and spicy, i think it’s very interesting, a couple of spoons of fig jam, but as an island, i most often use dejon mohe mustard, in general, mohe mustard is both russian and dejon, it’s very tasty already with ready-made dishes, but dejonskaya is ideal for marinaade, because it is a little more tender than russian, russian with jellied meat, with boiled pork, but this mustard, by the way, is also very good for dressings, for example, excellent ones based on it i get dressings for salads, for mayonnaise, that is, it’s just a thing i always have. it is there - three tablespoons of this mustard, two tablespoons of fig jam, a little salt, of course, the mustard itself is well seasoned, but a little salt wouldn’t hurt, just like a little

freshly ground pepper and a little garlic wouldn’t hurt, just like that crush a couple of cloves of garlic and chop. and add here, in order for it all to come together better, we need oil, you can take vegetable oil that suits you, in fact you can use butter melt, this is such a dietary product that 30-40 of butter will not hurt , but i use vegetable oil, and now we bathed chicken breasts in this marinade, about a teaspoon of zest, we will need it, so we added it here, now you can leave this beauty to marinate, no, i won’t leave it, i’ll add thyme, i want it like this, but it’s already beautiful, though, it’s not even just aromatic and bright in taste, now i

need to grate the cheese, i use hard cheese, but you can take something like, well, you know, just the way you like it, that is, this cheese. should have such a taste, i love rich, piquant aromas, well, maybe something like gruyere , it probably seems to me that you can add mozzarella, of course, like for pizza, specifically for baking, but in my opinion it’s too neutral, it’s a bit sweet, i grated two good handfuls of cheese on a coarse grater, i see that i marinated the breasts already in the form in which i will bake them. now i put a handful of cheese in this pocket. it would seem that we all always do we say: oh, chicken breast, something right away, it seems like it’s some kind of boring diet food, you know how many

fantastic recipes you can make with chicken breast, it’s so interesting, it’s so appetizingly healthy, wrapped it up, like that i have ham, in general you can take lard with layers there, well, because it itself, this breast in ours is very lean and tender, but then this ham i have is a little smoked and it’s absolutely beautiful, well, you can take smoked brisket, it will be great too, so i wrapped it, you see, in this way i kind of hid it, the marinade remained in the meat itself and the ham will give its own additional tastes and smells. all we have to do is cover this beauty with foil. we bake for the first 20 minutes under foil, and then

leave everything for 5-7 minutes without foil, everything will be ready , so go straight into the same oven where our pie sits, by the way, pay attention, as i told you, you see how the dough is evenly distributed, everything is going well there. oh, how it smells, yes, great, that’s it, beautiful, we’ll take the cake out in about 10 minutes, just right we have time to prepare mashed potatoes, and not just mashed potatoes, cauliflower mashed potatoes, we need to heat up the pan, the saucepan in my case is like this here.

30 g of butter, a little vegetable oil, about a tablespoon, onion, medium size, onion, i have half of such a large onion, parey, generally deep-fried cauliflower, and some you know, like that... cooked in pieces under a cheese crust, i love pancakes with cauliflower, it’s very tasty, because cauliflower has a very bright characteristic taste, but either you love it or you hate it, i love it, i think you will like it too, so garlic, four cloves straight whole, along with leeks, here with the butter, while we are stewing all this there, languishes. chop the celery root, to be honest, the celery root i have here, the parsley root can

be replaced with three or four potatoes, but if you have such a large fork, i have such a large one, you see, such a cauliflower, i decided to actually make one like this, well i can't to say what a healthy story means, potatoes are actually a perfectly healthy product, if you don’t get carried away with butter and fried potatoes. here's a little baked potato at a time - it's just one benefit, but i decided to make this starchy-free puree, by the way, the secret of a good puree soup of any kind, pumpkin or any of any vegetables, broccoli, again cauliflower, from carrots, you always add one potato, then you beat it all, and the potatoes give this silkiness, in this case we will achieve it. another way, you see how tender and transparent everything has become

, we don’t add a little salt or black pepper, cabbage doesn’t go well with black pepper, any cabbage, brussels sprouts, cauliflower, broccoli and regular white cabbage, so the roots could be added here and carrots, such as a piece of pumpkin. i just want to keep this very light color, that is, we already have parey, which is pale green, it’s already a very light color, but i got this one, it can be lighter, it won’t turn out so completely creamy, but nevertheless we strive there, let's disassemble our cauliflower head into these inflorescences, let's see how we're doing here, look how beautiful it is. how tender the steam and onions became, they all just swam, i would say, from pleasure, how they like

to be in each other’s company, a little more salt, vegetables... they love salt, we must not forget about this, they -others discover the aroma is absolutely fantastic, they added cauliflower, and of course, then we need, well, we need some kind of liquid, in principle, broth can even be well, if you don’t want to make this a completely purely vegetarian dish, then chicken will do, it will be tasty and interesting, i have vegetable broth, also boiled with celery root, with carrots, with onions, with all sorts of herbs, pour it in so that for 2 /3 everything was covered, cover with a lid and cook until all our ingredients are ready, in fact, the puree is almost ready, in general, when we decide to cook something, yes, here’s an idea, an idea arises, the idea is already exciting, it will i have an appetite and

i want it, i really want it instantly embodiment. i’ll be honest, the idea to bake an almond cake was spontaneous, like this, there were no pears at home, well, how could this become an obstacle for you and me, never, especially if we have a savings market that delivers products from a variety of stores, from those stores that we prefer, that we trust, from restaurants can also be delivered , and for free, when collecting the order, supermarket pickers check the expiration dates, and if necessary, they can call personally... discuss a replacement, offer an alternative, it’s always here there are discounts up to 60%, pay attention, and a whole section here is cheaper, where the prices for goods are lower than in the store, can you imagine how convenient it is, and the first order can be made with a 15% discount using the promotional code yulia, i have an application here on my phone

, supermarket, i open it, choose the store i need, find... wonderful pears, dammit , that’s it, i order, the order will be delivered, just like a magic wand, just like that, very convenient, we have it here now , look how beautiful it is, everything is boiling here, here we are on low heat we wait about 15-20 minutes until they are ready, but then we have those same pears already ready. pay attention, as i told you, the dough will grow, it will be distributed evenly, you see how beautiful it is, take either a toothpick or a wooden stick and check, right here in the highest place, the toothpick is absolutely dry, that’s it, our dessert is ready ,

let it cool a little, you can serve with plums. ice cream with ice cream, you can make caramel sauce, by the way, pear with caramel sauce is very tasty, you can add full-fat sour cream, or thick greek yogurt, that is, in principle, this in itself is also wonderful, you don’t have to add anything else, it turned out that dinner was gone, sbermarket will fix everything, your favorite stores and restaurants are in one sbermarket application, everything is there, what you love, geninferon light spray is a green light, a green light - and a red light to viruses that can interfere with them. genferon light, thanks to the double power of interferon and a special component, prevents the proliferation of influenza and arvi viruses and their penetration. geinperon spray light the power of green light with mint flavor. international television children's competition:

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, we are waiting for the chicken puree, if you think that the chicken is a little dry, you can add either vegetable broth, and then you can even just water, just hot water, or a little white wine, that is, well, absolutely, if suddenly it seems that there is not enough liquid, i added a little vegetable wine. you see, here too literally another 3 minutes, now i’ll beat the puree, my chicken breast will also be ready for puree, this is very important, look, i got everything here too juicy, so i drain the liquids a little, i need to express the liquids for what, so that the mashed potatoes don’t turn out like soup, mashed potatoes, a foot, like this, i would tell my grandmothers, my grandmother always drained the potatoes like this before making mashed potatoes, like this

now, first of all, add a little salt, a little cream, 60 milliliters, butter, please, thank you. 40 g and now use a submersible blender to beat everything until the puree is homogeneous. i love it when it’s as silky as possible, but at the same time without fanaticism, you know, when you look, you see, there are no lumps, everything is very smooth, i just leave it like this, the only thing that needs to be tested for salt, because you know, here are the vegetables, roots, cabbage, they love salt, well, it’s a fairy tale, perfect, it’s so

festive, it’s like this: simple, it’s so healthy, it’s so tasty, the puree is ready, well, the chicken is ready, we choose it, take it out of the oven, say hi to him, oh, and he says to us, hi, hi, look, my god , and what a beauty, and what a sauce we got, well, by the way, you can serve it in this form too, but i really want to show you, what he is like inside, because it’s worth it, believe me, i know that you believe me, you and i have a long relationship that is built on trust, here i am, and you see, this is cheese, this, and what sauce

, you understand, so carefully, we look at the work of ours today, maybe not art, but in a good mood, look, you see how beautiful it is, and look how juicy it is, with this cheese crust, and with this sauce, be sure to pour sauce on top of all this beauty, serve it’s clear that we’ll have chicken with puree, oh, look how beautiful, look how beautiful it is, but, firstly, you can add some more fresh herbs, i think tarragon will work perfectly here, you know, here i’ll put it like this, like this with a branch, look how good it is, yes, just this greenery, wonderful, and i also want to show you what our dessert looks like, which has already cooled down a little, and you and i, like this,

take it out serve from the mold, you see how beautiful it is, it’s in such a crispy almond-chocolate crumble we got a pear, as i said, creamy ice cream or whipped cream or full-fat sour cream, greek yogurt or just with

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