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new year's mask december 31 at 20:24 on ntv. today i have such an improvisation on the theme of new year's dinner, not necessarily , of course, i will cook exactly the dishes that you and i are rehearsing today, but since we have several days ahead, a little more than a week, a week, a little less two weeks of new year's these winter days, i think these recipes will be useful to me and... perhaps to you, but maybe

to someone else. i'm starting by making homemade ice cream. here i have a saucepan like this, you see, with a heavy bottom, and we take two to one, that is, 400 ml of cream 33%, the freshest, most delicious, fattest cream, i use it for making ice cream, because cream... is the guarantee that you will get a real homemade ice cream, that’s why i i use only this cream in general for any homemade desserts, where a creamy taste is needed , well, actually, this is the fat content correctly, i need 400 ml of this cream, in general , the raw materials for making this cream arrive, that is, milk, by the way, 200 milk is needed, it arrives the manufacturer's own farms, this this means that the entire process is controlled at all stages, so we trust

the result and quality of the product. so, 400 ml of cream, 200 ml of milk, bring to a boil. and i need 150 g of sugar. ice cream should be sweet, but naturally, it's a dessert, right? well, of course, in moderation. and that’s why, thanks to the right quality sugar that i use, i get this right dessert taste. it energizes with vivacity, naturally. i will use natural sugar from. this is the highest sugar i would she even said, the ideal degree of purification , its snow-white, homogeneous crystals , you even look at them, they already make you happy, they create a very new year’s mood, but of course, the quality is ideal for preparing any dessert, it could be mirengo, this it could be butter cream, it could be a white top of whipped cream, but for our naturik ice cream it’s also just perfect, sugar is not... color, this is

very important, on the contrary, it will help preserve this delicate creamy shade. 150 g and six add the yolks into a beating glass and start beating. beat the yolks with sugar, bring the cream and milk to a boil, carefully, begin to add slowly. we added some of the hot cream with milk, and now we return everything to our saucepan, return it all to the fire, here we very carefully do not leave it for long, it’s

like a custard that is made without starch, without flour, without any kind, well, even natural thickeners, you and i must brew the yolks, cream and milk, literally in 5-7 minutes, you see, the volume has appeared, and thickness, i take a bowl like this, immediately pour it into it, this way we cool it, you know, so that the ice cream doesn’t curdle, this is very important, so that we don’t end up with an omelette, if you have any small lumps, don’t be alarmed, firstly, you can quickly rub it through a sieve, and secondly, you can simply put everything in the same bowl, which is in another larger bowl with ice, and this too can always be saved, that is, there are several options for saving ice cream at home, especially if it's your first time you brew it, well, look, i

just poured it into a cool bowl, by the way, you can also keep it in the freezer, then there’s no need to put another one with ice, then you just immediately, you see, it cools instantly, it’s thick. you can see, you see the resistance the spatula feels from this mass, it even smells different, but it smells like custard cream and that’s it, this is the basis for ice cream we have, redmond multiclean cordless vacuum cleaners, an excellent solution for complete cleaning, redmond, powerful , washing, reliable, it’s not the one who cooks well that tastes good, but the one who chooses what’s tasty. it’s tasty where it’s tasty. we have a spice specialist in petilinque, so he selects only natural ingredients for the grill. petelinka - pure products without harmful additives. don't miss, central television is the first information show about the events and people of the week.

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shoot an unforgettable moment in vk clips that you want to share with everyone and meet midnight with a flurry of congratulations in the vkontakte, vk messenger, meet a new one a year together, nuggets from livushka vyazanka, tender in taste, alluring. they contain cream for juiciness and their crust is crispy, nuggets, slivushki fagot, juiciness, crunch and smiles, this winter especially for you, we are freezing communication prices, when you connect or switch to tele-2 tariffs their price will be frozen for a long time, we are freezing prices for tariffs, bird happiness for...

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here, a little lemon juice, about a tablespoon, a little sugar, also about a tablespoon. in order to turn this into a rich, beautiful shade, we need immersion blender, this is my assistant , in my opinion, an immersion blender is just a generally necessary kitchen appliance, and what’s more , it’s just one of the most necessary ones, right, because, well, i mean, it seems to me that a kettle blender is something i’m without in general , i can’t exist in the kitchen, the blender is still very convenient, it is small, but it is very powerful, in turbo mode it rotates at a very high speed, creates absolutely homogeneous, smooth...

baking, and there is also a chopper to make either minced meat in a small portion, homemade breadcrumbs, nuts , cheese, well, in general, you understand, just what we need, all these functions are necessary, and this glass, by the way, is quite spacious 600 m. and i also like the speed controller from 9,000 to 1,500 revolutions per minute, when the speed is adjusted smoothly, when you, of course , control the situation, but i ’ll tell you honestly , it’s impossible to grind this tarragon in any other way, so let’s grind it, the main thing is to be patient, beat it all thoroughly, look how beautiful it is through sieve, fine, it is important that the sieve is fine, rub

it into our creamy egg sweet mixture, here is a natural dye, if there is not enough color, i’ll add a little more here literally on the tip of a knife, this is... natural dye, it’s called tarragon, literally, here is a little table so that the color is brighter, dedicating. green dragon, dedicated absolutely to the green dragon and the new year holidays in general, that’s it, i probably know that, one more small moment, i ’ll combine everything here a little bit with the help of a blender, a little the speed needs to be reduced so that nothing flies around the kitchen, well, now this is the perfect

tarragon color, which is what i wanted, it’s both festive and bright, very natural, i pour it all into the mold, it’s also interesting, even if you don’t have a machine to make ice cream, you will still succeed, the only thing is that every hour , beat it with a blender again with the same immersion blender, everything will be fine, then the consistency will be, but certainly better than store-bought ice cream, close the lid tightly and... put it in the freezer , well, consider it, dessert is in our pocket, we are working on chicken, i will need two medium-sized red onions, well, i

had one very large one, one smaller one, so two cloves. these are also quite large, here i add, look how beautiful it is, grain, hot pepper, chili, turmeric, sweet paprika, everything here, it’s about half a teaspoon of everything, a little salt, well, somewhere also half a teaspoon, no more , fish sauce, vietnamese called nampla, teaspoon, olive oil, about 50-70 ml. lemon juice, the same amount as oil, if desired, you can add lemon zest, but the juice is really very aromatic, i love this aroma of lemons, a teaspoon of honey, i have acacia, but you can take any one you like, it

seems to me that it should not be too bright so that it doesn’t distract attention from everyone else. ingredients, ginger root, such large pieces , and - grass, we have parsley and cilantro will go here, a large handful of parsley like this and about the same amount of cilantro, now all this needs to be beaten yes... it should not be too homogeneous, then there is, we are not striving for puree, this is such a story chopped into large pieces, and this is actually a marinade, a marinade for what, for this beautiful chicken, i have a chicken, or rather a chicken, a loop, this is such a whole carcass, it fits perfectly with new year's table, and in general for any holiday, in general

it is universal, you can cook it whole, for example, stuff it, bake it on a baking sheet, you can cut it into pieces, you can cook several dishes at once, that is, for example, if i cook broth from such a bird, then the breast can be used to prepare a salad or added finely chopped to some pasta or rice. pitelinka has its own production of grain feed and it is made only from natural ingredients without the addition of hormonal drugs and growth hormones. and pitelinka generally very carefully controls the quality of its product at all stages of production, and this can be seen from this bird. in general, it’s ideal to keep this bird in this marinade for at least 12 hours, that is, if you have guests, for example, like since there is a new year's table, yes, well, if you like the idea and you want to use it for the new year's table, then you can marinate it either on the thirtieth evening and then

cook it closer to the point, or even on the thirty-first in the morning, so that later there at about 10 o'clock. and put it in the oven, i 'll tell you honestly, i've already marinated it, i have already marinated birds, now i'll show you, i'll leave this one for tomorrow, and this is the one that was already marinated overnight, here i did it last night , you see, they are even a little bit different in color are different, precisely because the reaction occurs naturally, and the marinade works , now, look how beautiful it is, we take the form, i prepared it, this is just an ordinary form for... i lined it with paper so that all the juices and aromas were maximized close to our bird, i cut the carrots like this large. two pieces, well, more is possible , in general it’s great, it seems to me that the idea is like a mini side dish, and we ended up with

a very hot spicy marinade, so in order to somehow compensate for it, i would even i said to balance it, i add prunes, dried apricots, figs, the whole thing, besides this i will need a little more red onion, well , not... a lot, in fact, i’ll take two of these large onions and cut them, this is our favorite way such slices, and like slices of orange or lemon, and another one of the same kind, that is, we just need it here to create balance, onions also love the sweetness of their sweet neighbors in recipes and not only in the marinade, but also in these, i would say mini, well not mini, but like this... limited side dishes, you can of course add potatoes here, that will also be interesting, then we put the chicken

here, and one little secret, well, firstly, we will add the whole marinade here, you need to add a little water so that there is this juiciness, you understand, so that the chicken first simmers while the water boils away, and then fries it so that the crust turns out. i add 300-400 milliliters of water here and my oven is preheated to 220, for the first 15 minutes the mode is up and down and for the first 15 minutes we keep it until everything warms up at this temperature, 220, after 15 minutes we reduce the temperature to 180 and cook for about an hour. one and a half, but depending on the size of your chicken, we just have to make a real holiday side dish. without oil, fry

now, this is pancheta, on another comfort, i pour milk into a saucepan, about 100 ml, well , this is me, based on the fact that i have three servings, i will show you. a clove of garlic, 50 ml cream, a small piece of hot pepper without seeds, this is important, also a pinch of salt, bring to a boil, here we have the poncheta is fried, the ones that are in... how beautiful it turns out, the ones that are ready , we are already removing them, in my opinion, it looks very appetizing, it smells, you must agree , yes, it’s just excellent, that’s it, look how we’re doing

the timing is perfect, you see, here we brought the milk and cream to a boil, turn it off , let it brew a little, this is my silder root, i combine silder root with potatoes, because i really like it, after all, the texture of potatoes is different. potatoes are more tender, more starchy, and celery root is more elastic , so dense, sweeter than potatoes, so it seems to me that together it is a very interesting combination, especially when adding pancetta, cheese , this creamy mixture just turns out to be a bomb, well, look, here we have slices, celery root, slices potatoes , you can do without potatoes at all, then it will be a more dietary story, take soft butter, here we have infused, holiday, i would say, here we have cream, milk, garlic, salt, a piece of chili pepper, and now i add here a tablespoon dejon mustard, mahave, in general i want

to tell you, the festive table and in general i always have mohei mustard in the refrigerator, i cook their jellied meat, and for this you need, for example, russian mustard, the traditional one is so spicy, i make homemade mayonnaise, always with dejon mustard, i make different sauces or just... a piece of lightly salted fish, homemade boiled pork, this is simply irreplaceable, not to mention the fact that any sauce can be made more interesting and tastier, here we have everything ready, or rather prepared, with a small amount butter, these are the small portioned cocotte makers i have, i grease them with butter , i have grated cheese, gruyere, well, that is, this is a cheese with a bright aroma, you can... maybe take parmesan, you can take, well, something like that, i it seems that since the potatoes themselves are neutral, sweetish, the celery root is also neutral sweetish,

all we have now is dejon... there’s a little bit of heat in this creamy milk mixture of mustard, and we’d like more bacon, or rather pancheta you know a little to add such piquancy , in fact, for this i need a bright cheese, but then a grotan is not made without cheese, now we put slices of celery root on the bottom like this, there are cooks who make grotan, in which there are such thick layers of potatoes, and it’s like stewed-boiled right inside, i like it...

happiness, by the way, it’s great to sprinkle on some salads, hot soup is also great, instead of croutons, for example, well , of course, add it to pasta, well, then another layer of potatoes, you and i are fine we calculated it, dried it exactly as much as i needed, and poured it in. with our creamy-milk-mustard mixture so that our layers are well covered, so that they really languish here inside, not burn, now there’s a baking sheet where all three of us will fit, that’s it, the temperature in the oven is 180°, in fact, almost

until done... then sprinkle with cheese and finish until golden brown, that’s it , by the way, this is also the same story, you can do it the day before, even on the thirtieth day, and then just sprinkle with cheese, warm it up properly serve, that's all, saving time, we wait literally 15-20 minutes, makheev mayonnaise will make holiday dishes tastier, it turned out that dinner was gone, the supermarket will fix everything, your favorite shops and restaurants in one...

money works, and you get extra income, apply online at gazprombank.ru, this is the ecology of the city, this is a contribution to the health of our children, this is clean air, they are talking about switching transport to methane, about protecting nature, but it’s not only that. methane is cheaper, savings on every kilometer, engine running excellent, installation of equipment as part of the national fuel project, i also converted my car to methane without investment, being practical is beneficial for nature and for you here you can set the mood with one new year's playlist, congratulate loved ones in vk calls, even when you are not at all ready for it , shoot unforgettable moments in vk clips that you want to share with everyone and meet midnight with a flurry of congratulations in the vkontakte messenger. vk

celebrate the new year together this winter , especially for you we are freezing prices connection. their price will be frozen for a long time. we are freezing tariff prices. for 37 years, doshirak has been preparing the broth base using fermentation technology, which lasts more than 100 days. doshirak is the secret of taste in the broth. ntv apartment house at margulis's new year's housewarming. december 31, immediately after the new year's mask. a country of greatness and power that had no equal in modern history. the state that was our homeland, the country from which all our families come, is celebrating its centenary, we have something to be proud of, we are a victorious country, we are the first in space,

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to... which you have in your life, everything is ntv’s apartment building at margulis’s new year’s housewarming on december 31st immediately after the new year’s mask. sber is introducing a loan with 2% cashback to give you even more opportunities. opportunities to get everything

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then, for example, if there is no cheese that i came up with, for example, i want parmesan, they tell me, you know, there is no parmesan, there is gruyere, or there is some kind of cheese that is produced in the kostroma region. that is, the one that suits your taste, the one that suits your budget, and i’m in my usual ones, so i open the application on the phone, i see the stores that are familiar to me, which i know, trust the quality, then i choose there, i don’t know, potatoes, carrots, which we needed for the chicken, well, in general, you i understand, garlic, without which it is generally impossible to imagine life in the kitchen and so on, all this is very, very convenient, and by the way, get a promotional code for your first delivery.

so for serving, you know, one of the little secrets, in order for the chicken to be as tender as possible, be sure to place it on the breast. then all the juices will flow down onto the breast, you know, it will be much more tender and juicy, here we have carrots, and prunes, and onions, my god, dried apricots, well, it’s very elegant, it’s elegant, it’s tasty, it’s aromatic, and you know it easy, that is, really, if you , well, anyway, for the new year we always have a lot, it seems to me too much of all sorts of... such gastronomic joys, if you have a hot dish that

’s so light and aromatic, rich in taste with such bright notes, then you don’t want to eat another piece of napoleon, but in general i always try so that for the new year, for the new year, so that everything is not too much, well, no, no, not murderous, i i would say it's high in calories, although avoid it it’s difficult, just like that, mint leaves here. look how beautiful it is, elegant, aromatic , very cool, mint goes together, by the way, with dried fruits, and the sauce is wonderful, oh, beauty, now the potatoes, here, oh, hot, hot, be careful, look what kind of crust we got, what a beauty this is, so, here, gratan is

ready, by the way, the dessert is also ready, look at this color, and of course at the consistency, then, of course, i want to show you, say yes, but it’s very festive. well, here's your main course, oh, i almost forgot, i almost forgot, i wanted to sprinkle our side dish, just a little more with this crispy miracle of poncheta, well , here’s the main dish, here’s our side dish, potato grotan, potato and silder root with poncheta, here dessert for you, tarragon ice cream! it seems to me that these are good ideas for the new year's table, right?

hello, the information service of the ntv television company welcomes you to the studio. in the kupinsky direction, the russian military repelled seven attacks by ukrainian assault forces at once. groups. our motorized rifles and artillery not only forced the enemy to retreat, but inflicted serious damage on him. in particular , the nationalists lost two german leopard tanks at once. our fighters are protected from air attacks by air defense units. near artyomovsky , the services are carried out by anti-aircraft crews.