they give such unnecessary astringency, they are just like that, you know, how can i tell you, a little astringent, spicy, despite the fact that they are, of course, frozen pitted, why after two sieves, i’ll show you now, after all, cherries are so tender, and the berry that it gives is fiber, so look, even you see, on the second sieve, uh-huh, there are a few grains of cherry left, so we don’t need them, we only need liquid. now you and i need half a liter of liquid, oh look, perfect, half a liter, add it to the saucepan, cherries are naturally sour, but i really have homemade cherries, they were so sweet and sour, that is, i can roughly imagine what my ratio of acid to sugar is here, so i add 100 g of sugar, but i like it. you know, so that

the dessert is not cloying, and it seems to me that in this case the dessert not only causes inconvenience to the body, especially when you also have the first and second, it’s like it’s already a compote, let’s start warming up our cherry, well, let’s put it that way nectar, this is of course not juice, but nectar, i take the whole orange i’ll add it right here... orange juice, i understand that oranges are all different, and in terms of juiciness, even in size, but i need about 100 ml of orange juice, 100-150, in principle, that’s exactly how much from an average orange usually it turns out, i don’t add zest, because after all, it’s important for me to preserve the cherry aroma in this dessert of ours, and if you add orange zest, you get... too bright a rich taste,

because the zest, in fact, contains all these here are aromatic oils, orange ones, that give such this is the most recognizable orange taste, so only juice, you and i make jelly, but i don’t make it with gelatin, just with agar, here’s a bag of agar, you need to read the instructions on the package, agar-agar is what they call it, it’s a thickener , which is made from seaweed. that is, this thickener is suitable for those who adhere to such vegetarian dietary principles, or when you want to avoid animal products, this thickener works just fine, a bag usually works for 500 ml, that is, 7 g of agaragar should be used together with 500 ml of liquid, the features of preparing a dessert with agaragar are that, for example, and so we

cook it in this boiling mode for several minutes, here you can’t leave the saucepan, you need to stir, it turns out so beautiful, you see mixture, it all boiled beautifully, then i take a sieve and strain. so, well, the color is beautiful, very, and the color is beautiful, the aroma is absolutely fantastic, i have prepared these forms here, well, in principle, you can take any forms that you like, even you can then cut it into pieces, into squares, but it seems to me that this is how you serve it individually - it smells.

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you pour it into the number of molds that you have prepared, for an hour, an hour and a half, we send it. in the refrigerator, just while you and i are preparing the fish and pie, we will have dessert ready, let's start with the pie, it's always very good, it seems to me that puff pies work as a snack, moreover, if, for example, i would have a bachelorette party today, then i’m not doing a bachelorette party, but for example, then such a layer cake with vegetables, green salad and... this is the jelly that we they did it to you, but this is just a menu in order to eat something like this, so as not to gain weight, it’s true, because everything is very interesting in taste, everything is low-calorie, you and i now, this is my ready-made puff pastry, not even mine frozen, to be

honest, yes, i definitely have these some kind of life-saving situation - semi-finished products in the freezer or refrigerator, but only i trust the manufacturer, i... carefully read the label, and if i suddenly urgently need to depict something like that, figure it out, here you go, salvation, because with homemade puff pastry, of course, you have to tinker. this is what i do, for example, if i have a layer of dough in the freezer, i take it out of the freezer at night and put it in the refrigerator, then it defrosts in the correct mode, it turns out, all this wonderful structure of these very things is preserved here are the bubbles, which, well, why we love puff pastry, for the bubbles, for the air , for the creaminess of course, i roll them out, i had such a rectangle, it was already straight...

well, when you bake the peppers, it’s better to peel them right at that moment, while they are hot, yes, i peeled them and removed the seeds, what was left were these beautiful, tender sweet homemade baked peppers, the main thing is to soak them, or rather, to remove excess moisture, that is, the paper should, you see, be squeezed out like this, not soaked, or rather, squeeze our peppers so that they... or without moisture, why? moisture is not so bad if we, for example, add peppers to

a salad, or add them as a sauce to pasta, well , to pasta, or to rice, or even to some kind of poultry, or even meat, but when we add them to the filling for puff pastry, if we don’t remove the excess liquid, the dough will be so, you know, sticky and won’t bake, that’s why i remove the excess liquid from the peppers, transfer the layer of dough onto baking paper, so that, you see, i have approximately, i rolled it out to about the size of a baking sheet, now these are sun-dried tomatoes, i added a little olive oil here, beat it, i have somewhere, well, it seems to me, 50 g of dry sun-dried tomatoes without oil, i soaked them in boiling water, and then added three tablespoons of olive oil here, beat everything , nothing else, no garlic, no herbs, because the tomatoes

themselves are so intense and they are so rich in taste, and the color is so beautiful, look, here i am making such a base for the filling, you see, i step back from the edges a little and distribute mine here's tomato paste in this way, it’s really beautiful, now a little olive... so that everything is very juicy, now a grater, on a coarse grater we grate two types of cheese, cheddar, i need about 70-100 g of cheddar, well, here’s the story, you you know, it seems to me that the main thing is, well, i combine these flavors, sun-dried tomatoes, a very intense tomato taste, so much tomato, cheese. chedor, it’s a little bit sweet, salty and spicy. you can replace it with other

hard cheese that you have. and peppers, they are very sweet and they also have a bright taste. and then mozzarella. that is, further, the quantity ratios, and ingredients are a matter of taste. someone might want just a little chedora, someone will say, i don’t like mozzarella, and by the way, mozzarella can be replaced with suluguni or some kind of adegei. cheese that will be different, will not be so, you know, sweetish, will have a much more pronounced character, mozzarella, by the way, we also grate it, i took the mozzarella that is used for baking, that is, the mozzarella that is added to pizza, some kind open pies, because it holds its shape very well, it allows, look, we have a layer of cheddar at the bottom, then we will have peppers, then mozzarella, and so... it retains

this internal juiciness, so the dough will be crispy, the filling will be juicy, we also have grated mozzarella, add our peppers in stripes like these... they can be different colors, yellow, orange, green, in fact, i don’t cook with peppers much, especially when they are baked , well, maybe you know, so autumn dacha ones... such small greenish ones, they taste a little and may differ a little, but even then not much, but this is absolutely the case here, it seems to me, aesthetics, that is, color is a purely visual component, not a taste, you want green, if you want yellow, if you want red, if you want orange, everyone performs well here, it already

looks very appetizing, yes, i agree, now there’s mozzarella on top, and it’s so beautiful when we even have cheese. two colors, this one is more saturated, yellowish, and this one is so delicate, white, milky, no, it’s just like a masterpiece, of course, it’s simple, then, i say again, these are such lifesavers, quite often on weekends, it happens that there are some unexpected guests, or suddenly you want to go home and stay with your family, so this is the desire for something something so delicious, it’s just really delicious in general. to support such taste moments and a little freshly ground pepper, also for aroma, not for spiciness, but by the way, if you want spiciness,

you can even add a little adjika, if suddenly you are a lover of the island, because adjika in these sauces... peppers, tomatoes, cheese also work well, they covered it like this, unfolded it, so we put it together, here you see, we retreated so well that we have a beautiful side, but this that’s not all, we separate the yolk from the white, we only need the yolk, but this of course does not mean that the white needs to be thrown away, it’s just not needed in this recipe, the yolk, a little milk, a little salt, i pass it like this with a fork, so simple to make sure

that all the sides are impeccably strong connected, with a friend, yes, there is, and the yolk, milk and salt, so that you get an elegant golden crust, go carefully along all the folds here, if only the yolk with... you can of course use an egg, but on mine, it ’s like in in my experience of this, specifically baking, it’s better to add a little water instead of milk, all that works is yolk and milk and a little salt, lubricate, then take a sharp knife,

it’s important that the knife is sharp, back off a couple... we cut from the edge, but naturally, leaving it like this, you see the distance from the edge so that we can get this is such a beautiful ladder, you know, the fact is that on the one hand, it’s of course just beautifully elegant, and the design is like that, on the other hand, the excess air and moisture leaves the cake, and thus the dough is baked on... the filling is ready, the humidity does not allow the dough to become so soft and sticky inside, unbaked, the temperature in my oven is 190°, and the mode is hot air, because it is in this mode that puff pastry grows and bakes best, we have a pie in the oven, dessert is in our refrigerator, we have some left

cook the fish. i’m now heating up the frying pan, adding vegetable oil, onion to the oil, cutting the red onion into half rings, while the onion is fried, garlic into the same thin strips. they added, well, onions and garlic - this is, of course, the basis of many roasts, as they say. but at the same time there is also the basis for frying, for tomato soup, for tomato sauce, be it a sauce for fish

, for poultry, for meat, for pasta, for rice, without tomato paste, i can’t imagine how to do it so that it was intense tasty, rich, i would say, just like in childhood, because these are absolute , you know, just bright tomato flavors, this is tea. a heaping spoonful of such paste is needed in order to simply create this bright tomato aroma; by the way, on dana and borscht is made red not because of the beets, but because of the tomatoes and tomato paste. now we ’re heating it up, in childhood we generally adored this kind of frying right on top of a piece of gray bread, let’s move on, but today... everything will be a little more interesting than just a piece of bread, a little salt, definitely a little chili pepper, because we

make this sauce for fish, it seems to me that fish requires a little bit of piquancy, it won’t be scorchingly bitter or spicy, it will be a little bit spicy, that’s how you see, onions, garlic, pasta, they’re just singing. they turned out great, i add tomatoes from a jar here so that the sauce is so intensely rich, that is, the tomato paste gave us a bright taste, the tomatoes from the jar will give us juiciness, well, here is the sauce it’s almost ready, it seems to me that you definitely need to add a little more salt, now freshly ground black pepper for flavor. and simmer the sauce for three or four minutes so that it becomes even more intense and brighter, and you and i will cook the fish using

the steamaster grill, turn on the grill program, the fact is that this is a three-in-one device, except that it’s a grill, a barbecue, a roasting pan, it’s also an oven, imagine, i’ll take a special baking tray, we’ll install it between the panels and we’ll bake it for one boy. offered to audition for the role host of the show, but forgot to pay for the taxi. arseny popov improvised, my mother told me that you are funny, he improvised, i like to improvise with sub-music, if you want, i will teach you how to improvise, i want to, and i improvised further, i came here to moscow to sit you down, and you are sitting comfortably, now only a miracle will save him. at first you’re a little actor of this size, and then you’ll become like gary kharlamov, it seems to me that this is a child, i look

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let's meet! on the main lottery show in the country they win from us, every sunday at 8:20 on ntv, so now i put our sauce here, look how intense and beautiful it is, half the sauce on the bottom, put it on top. fish, i have cod, any fish in general in fact, red and white will do, it seems to me that the main thing is that the fish has such a dense structure, that is, fillet, you see, i have cod like this, well, we know that halibut cracks in general, it will be ideal, but salmon and or trout will also be suitable, salmon will also be good, add sauce on top so that the fish

is covered. and also, you know, i think i picked up this idea from the italians, when the italians cook this red sauce for fish or pasta, they add a little white wine so that it’s this aroma is more interesting, but still juicy, you know, vinage has a small amount of acid and thanks to this the fish turns out juicier and more tender. on top for flavor there are a few sprigs of whole thyme, that’s how it turned out beautifully, well, i would add a little more chili pepper, just a drop, well, we’ve been given a signal that everything here is well

heated, let’s put it on. we close the baking sheet between these two panels and in 5 minutes our fish will be ready, but it seems to me that you and i already have a pie ready, 20 minutes for us it was necessary to get such incredible beauty, look how appetizing it is, oh, how elegant it is, we immediately transfer the pie, oops, to a serving plate, the pie is ready, of course, before we cut it, we need to give it a little cool down, here's the dessert... and we have the dessert, look how beautiful it is, it's frozen, i suggest decorating it, oh, the fish is talking, and the fish only has 2 minutes left, we'll just hurry up, look, like this two

cherries, these are the kind of cherries sold for decorations for liqueurs, i suggest combining these cherries with a mint leaf, so it turns out as if we had real berries, oh, by the way, even lying down, it’s okay, look how beautiful it is, very beautiful, and we also get this smaller one, uh, by itself dessert for yourself, you can also have one cherry with a mint leaf, again, look how beautiful it is, we have such a wonderful dessert, and there is less than one minute of fish left. well, you see how, how comfortable it is for us always, even if you and i get carried away, communicating with each other, it’s all the same our grill will tell us quickly, girls,

you have everything ready here, look how beautiful it is, it smells fantastic, lay out pieces of cod with sauce, if you don’t like the way thyme looks, it’s quite often after heat treatment, it can be a little wilted, but it has already given off its aroma, so we take these leaves, these herbs, twigs, we remove them, transfer the fish, just like that, to a plate in which... the sauce can be served separately, so that anyone who wants to add more can here, here here i suggest adding a little olive

oil, just a little bit, here are some fresh temya sprigs for beauty and so green. joy of spring, and of course, it’s all the same for the aroma, well, i think, firstly, our pie has cooled down a little, i really want to show you what it looks like in cross-section, so we ’re like this, oh, how crispy dough, do you hear, airy puff pastry, juicy cheese filling, well, come on in, and enjoy your meal, everyone to the table.

hello, welcome to information service of the ntv television company. in the studio of yulia bekhtereva. this night, ukrainian nationalists attacked the oryol region, the governor of the region announced this. they used drones for the attack, three drones were destroyed by air defense forces using electronic warfare, the remaining two hit a residential building, and a fire started there. the fire has now been localized and work is being done at the scene.