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ciao! today we are going to cook a menu that is conducive to fresh air, that is, everything that we do at home can either be reproduced somewhere on the grill, somewhere where shashlik is fried, or you can do the same at home, but then eat it on the terrace, on the veranda, in general, it seems to me that this is the kind of food that is just right for weekends in the summer. first of all

, we melt the butter, i have a tablespoon of butter, two tablespoons of olive oil, i cut one onion, like this, quite large, into half rings, like as soon as the butter has melted, i add it here, look, i have this bacon, rolled up into a roll, it’s a little smoked,

if you want to make sausages over an open fire in the same way, then you can separately cook the bacon, onion, garlic like this, look, i ’m adding onion and garlic here. then season the sausages fried over the fire with this wonderful sauce, i also need parsnip root for the sauce, i also cut it into pieces like this, my granny always added parsnip root to borscht, in general, in general, in all the broths, and it seems to me that this is really very - such a root that works as a spice, here... look, what beauty, yes, here i have a form in which i will bake our sausages, right in the oil in which i fried the bacon, garlic and onion, i pour it into the form in which i will fry

everything further, and in the meantime the sausages themselves are sent to a hot frying pan. the main thing for us is to brown them on all sides, this is very quick on a hot one, slightly - like this, you know, a little bit, the frying pan is not dry, but there is a lot of oil here a little, while the sausages are frying, we keep an eye on them, turn them, you see, so that they are like this, they turn golden very quickly, they become so tanned. so i reduced the heat a little bit, so that they don't tan so fiercely here, well, you can see, you see, how beautiful, if suddenly it seems to you that they are tanning too quickly, you can add

a little oil or even broth, or chicken or vegetable, i leave them for 2 seconds, but not for 2 seconds, for 2 minutes, i need more take celery root. pieces of about the same size and parsnip root and celery root, because this is not just a sauce, it is also a side dish, well, one celery stick is enough for me, we chop it into such large pieces, if you want you can add carrots here, if you want you can add young beets, or you can experiment, for example, add a turnip, like now... there is a young turnip, but in my case i just think that i will have sweetness here due to the apples, because in the final we will definitely add standing, look at this beauty, it's high time to change the provider, three times zamot tele-2,

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meet at the main lottery show of the country we win every sunday at 8:20 on ntv. well, now we have sausages sent to the form in which we will bake, yes maybe against and i have already taken such a form in which it will be possible later. serve on the table and now here literally for a couple of minutes celery, parsnack and

sildery root, slightly brown it all, here you can already add a little oil a little bit, now when we see that our vegetables, or rather roots, are also blushing, we... add tomato paste to them, mahave, in general, this tomato paste is a real, it seems to me, treasure in the kitchen, i can’t imagine making soup without this paste, or this kind of frying for the sauce, because this paste, it’s sweet, there are no gmos in the composition, no starch, no such, you know, artificial sweeteners or flavor enhancers, it’s only a natural product, a universal lifesaver, here's a tablespoon of this... paste, and i also need mustard, i take mustard that's not too

strong, like this one with grains, because it will give a little piquancy, but at the same time it won't interfere with the other ingredients, now i'm adding cider here, cider is an apple drink, carbonated, it has a little alcohol, but all the alcohol naturally evaporates during heat treatment, only the aroma and taste remain. i'll also add a little chicken broth here. mine is hot, so everything is instant here it becomes one temperature, this is important, and i pour this beauty over our sausages, fried and golden, we distribute all this here, what do you think

is missing here, salt? absolutely right, there is not enough salt and pepper here, freshly ground black. pepper and a little salt. vegetables, especially rooting, love salt, they open up differently when salt is added correctly. we are not adding any herbs here yet, because it is very important for us that these roots give off their aroma, especially in combination with apple cider and broth. that's it, we put it in the oven. temperature 180°. literally for about 25 minutes, because the sausages cook very quickly, but the vegetables too, while our sausages are cooking, you and i will now make dessert. so, 240 g of this flour, i combine this flour in a bowl, together with

a pinch of salt. somewhere half a teaspoon, i have sea salt, i also add sugar here, and here i have somewhere 150 g of sugar, that is , i need a fairly sweet dough, so we first combine the dry ingredients separately and - a teaspoon of baking powder, and we also add here we will add butter, the butter is very cold, just... straight from the refrigerator, moreover, and the plate i have it on is also very cold, so it holds the temperature well, i grate this butter on a fine grater right here, it should turn out, you see, such a thin-thin crumb of butter, you need

170 g of butter. now we will grate the remaining pieces into a mold. look how beautiful it is, just air, just air, i try to pick out every last crumb here to grate form in advance with butter, but i will bake in this form, which can be served on the table, in general, crumble is good because it can be made in individual molds, you can make it like a pie, but it ... it is wonderful like this, you know, like a cozy dessert, it always looks very - good on the table, when you gather your family at the table, friends, and now i add two yolks here, a little vanilla extract, you can take vanilla sugar or vanilla beans of course, but it seems to me vanilla extract, here the best is tea spoon of vanilla extract and a tablespoon

of apple cider vinegar. in general, apple cider vinegar really helps the dough to be crumbly, now we need to turn this beauty into such, you know, crumbs that will resemble breadcrumbs, we also work quickly, we do not strive to turn it into a cake, but because we need such a crumbly crumb, it is this that is actually what is called crumble, because the filling can be absolutely anything, but ... it is in the summer, it seems to me, that the most it would be logical if we take these wonderful berries of mine, you see, i add a little cornstarch to the berries, two teaspoons, a quarter teaspoon of koen pepper, why pepper? then, so that there would be , you know, a slight piquancy, sugar,

berry juice and aroma, they will make their own not... you know, they will create, here is koen pepper, we will not feel that it is spicy, we will only feel how much, i would say, all the aromas have become brighter, the rest, why do we need starch, then, so that we get you know, like a fairly uniform creamy composition of our berries, and so that the berries don't just turn into compote, the starch fixes them a little, and you see, they become like, look, you see, as if we rolled them. they are so crumbly with us too, a little more sugar, in general, in principle, somewhere around 100 grams, well, it depends , by the way, on the season, how sweet your berries are, well, i added. berries, distribute sugar, starch, so that

it turns out so evenly, look how beautiful, now we fill it all with crumbs, by the way, if we don't need all the crumbs, it's okay, we can either freeze them or cool them, just put them in the refrigerator, well, 3-4 days completely. calmly, it will even get better, because in a cold state they are much better then they are sent to the oven to bake, the best result is obtained, but now the most important thing for us is to make a cake from our crumbs, to allow the berries inside under this crumb to bloom in full force, well, look at how beautiful it is, the temperature in the oven is 180 °, this also bakes quite well quickly, the most important thing for us, after all, so that this crust turns out, so that it is completely cooked, so i think,

35-40 minutes and dessert will be on the table, we just need to make a salad, i heat up the frying pan, add a little oil to it, you can take any vegetable oil, the most important thing seems to me that it should not be too bright. well, or then take sesame oil, because it goes well with these oriental aromas, this is for me, and groundnuts or as they are also called peanuts, unsalted, just without the skin, here a tablespoon of oil, a little bit of these nuts, well, about two handfuls, i start to dry them, and add a little bit of spices and herbs, here i have... half a teaspoon of grain and koyang pepper, again, koyang pepper, it 's like, you know, it has, of course, a spiciness,

but it's not chili, it's more of a piquancy, here - somewhere on the tip of a knife, a little bit of pepper here to the nuts, here we 'll add the nuts together with these spices, we need them to become, you know, ruddy and much more... interesting, because in principle such nuts, peanuts, they are sweetish and they easily marry with any other ingredients. by the way, we will definitely add salt here, because these nuts are not salted, they are so pure, absolutely natural, in order to make it even more expressive, i will add here a little of this green chili pepper, this is not a very hot pepper, it also has such a sweet piquancy. i would say, that is, you see, i add chili pepper petals without seeds, so all this anger remained where the seeds

are, that is, closer to the root, these pieces of pepper, they are elegant and will give us a little bit, a little bit of spiciness, well, we keep it all in the frying pan for not very long, but... here a little more syrup, syrup is needed for the nuts, i have jerusalem artichoke syrup, you can take maple syrup, you can of course take honey, but it seems to me that honey, no matter how delicate it is, it always pulls itself into any taste palette, well, here is a wonderful proof of this, our favorite national dessert , honey cake, it still smells most importantly of honey, no matter what kind of cream it is, custard. condensed milk, sour cream, creamy, the main thing is the crust anyway, although in fact two or three tablespoons of honey are added to the dough, you see, so here, if we add

honey here, then the nuts will smell like honey and the vegetables will be lost again, so i added syrup from toppenombure, well, let's leave the nuts for a while so that they get nicely golden, and in the meantime you and i will take care of the vegetables, grate the radish thinly. our task is to grate as thinly as possible, if you can do this with a knife, for example, that's also good, or there is such a grater, a very ordinary one, it also grates well, if there is such a large slice, exactly the same thing happens with a cucumber, the thinner these vegetables are cut, the tastier it turns out, why, because they absorb the dressing much easier and combine, you know, this... it turns out like a carpaccio from vegetables, they turn out so tender, thanks to the fact that they are chopped so thinly, look how beautiful, cucumbers and... and

i also have daikon here, that is, such a retka, it not the retka that we know about, there is black, for example, or green, which is very pungent, this is such a sweetish retka, and also look how beautifully it can be grated with slices, you can also add here, for example, young carrots with slices, cut, well, and any other vegetables that you like. look how beautiful it turns out, radish, cucumber, horseradish, it seems to me that some greens are absolutely necessary here, these can be lettuce leaves, that is, moscow region salad, any other, but it is best, in my opinion, if we'll take cilantro, parsley, just like this, look, dill, just like these sprigs, green onions and tarragon, here are the vitamins,

the aromas, we have everything here on the table, we 'll chop it all up neatly like this, a very summery aroma, very summery, well, i would even say, you know, this story is very may-like for me, well, of course, in june, in july and in august it's all wonderful, because everything is from the garden, but in general it's such a classic, it seems to me, we always have a plate of vegetables on the table in the summer, in the spring, well, and there in the early fall there is a plate of vegetables, tomatoes, cucumbers, such cucumbers, i would say, young ones and greens, here everything is the same, only a little bit, such a new version, that is, we have cucumbers, radishes, horseradish , these greens, look how wonderful it is, now here a little oil, in general it seems to me, oil in this case, in addition to the one that we had together with the nuts here,

that is, we have already prepared the dressing with you, here is our dressing, it will be so nutty, yes, so a little caramelized, we will chop it all a little in a blender, well you can do it in a mortar, with a pestle, but you know what's good about a blender, firstly, it's faster, and secondly, you can make the pieces a little smaller, after all , you need to spend more time in a mortar so that the pieces would... from mom, the woman said that she adopted her from the engels maternity hospital in the saratov region. say thank you that we feed you, give you something to drink, you are nobody to us, you are adopted for us, but the supposed biological brother and sister assure that besides them , mom did not have children. could your mother give birth?

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vegetables and herbs with this nutty powder, well, about two tablespoons spoons are quite good, and here i have a wonderful one, you know, it's from georgia, my friend always sends me parcels, it's such an oil under... sunny, a little with georgian spices, it's a little bit - just a little bit spicy, so it turns out, look, what a wonderful, very tantalizing appetizer, now we have it here in the oven, let's see how the sausages are doing here, well, look how they are doing, they are doing great, these sausages, we 'll turn them around a little bit now, so that they are golden, not only... on the one hand, yes , we'll help them get a crust like this, ruddy on all sides, and quickly take an apple,

well, of course, we still have either winter apples left, for those who were lucky, or these are already apples that were brought to us from the south, that is, they are so young, i can't tell you honestly where this apple is from, but what i do know is that the apple marries very well with these aromas and sausages, these - roots, celery, parsnips. i remove the core from the apple, cut it quite thinly, because it won't be in the oven for very long, 5 minutes maximum, now into the pan with the sausages, oh how beautiful it is! look, the apple is going in, but not

just the apple, the apple is made, look , just like this, you see how the crust on top is made of apple, but also sage, a few sprigs of sage, because sage also gets along very well with meat, with apple, that's how beautiful it is, if you don't have sage, you can try thyme, you can try rosemary. or you can try, for example, some kind of herb that grows in your garden, well, for example, what we call regan, that is, such a dark basil, everything will be fine, these 2 minutes that we need for apples, in fact, you and i are already ready to spend usefully, because we have a dessert ready, look how beautiful, no , i can’t handle this with just one mitten. it’s very fragrant, elegant, you must agree, it

was incredibly easy to prepare, so i think it should be put on the table exactly as it is, and you can serve it next so, well, for example, we have one like this, it seems to me that there should be a fairly deep plate in order to catch both the berries, that is, the filling, and the dough, well, of course, you need to let it cool down a little, you and i never have the patience to wait. but this is still not a rich dough, look how beautiful it is, and what a crust, how tender it is, how it crumbles, how beautifully it is baked, and what berries, look at the raspberries and blackberries, well, simply divine, well , and it seems to me, either whipped cream, or heavy sour cream, sweet, not sour, or ice cream, here's a scoop of ice cream, i think that would be best, the ice cream can be any flavor, it can be fruity, it can be...

look, how beautiful, come on, quickly , take out the sausages, oh, how fragrant it is, how juicy it is, how tender it is, i'll add a little more mint here, because sage, it's so aromatic, it gave us all its smells. sauce, mint is good for beauty, and a little bit also to invigorate all our taste buds, look how wonderful it is, well, i think we have a masterpiece on the table today, bon appetit!

hello, this is the ntv news service greeting you, this is the program today in the studio dmitry zaboisky, a few hours ago in the kursk, bryansk and belgorod regions. other civil objects. state.