then i suggest adding mahei mayonnaise with lemon juice, it is prepared according to a unique recipe with the addition of natural lemon juice containing vitamin c. this mayonnaise will perfectly complement the taste of a fish or seafood dish. we have mayonnaise, what else do we need ? we need wasabi, it. this is what surprises me, condensed milk. how so, well, it turned out somehow , that is, it gives us creamy, milky tastes and also sweets, yes, that is, diluting the pungency of wasarbi, condensed milk in sauce, this was definitely unexpected, we have shrimp, and i suggest rolling it in our sauce so that the sauce remains evenly on each shrimp, well, and we will serve it.

let's try what we have prepared, let's start with caramelized eggplants, you said that you can safely add such a salad to the festive table, yes, yes, it seems to me that if there is a large table, one large bowl of this salad, it will already be a holiday, it has a festive taste, here you have sweets, spices, spiciness, and crunch, and tenderness, that's it, let's move on to shrimp in sauce wasabi, we also added almond petals here, they go incredibly well with the shrimp, they just complement it very much, and also... i see here and also the flying fish ika, i

really like that due to mayonnaise and condensed milk, which is already surprising, we decorated the bold character of wasabi, you know, like a decoration of the straptive wasabi, i think adrian ocelentano would appreciate such a dish, definitely, by the way, federico arnaldi also appreciates it, well done, thank you very much and wait for me again, i will come back, definitely, before this trip i always thought that i would see whales are something from the series of science fiction, it is an absolutely unattainable dream, for the sake of which you need to go on some super difficult expeditions, almost to another planet, but it turns out that whales can be seen in russia, in the khabarovsk territory, however, personally i cannot boast of this achievement, because due to

the limited time i never met whales, but i was incredibly impressed by catching fish with my hands, for the first time in my life, with my hands, and kambola was also caught for the first time, and with such ease that i still suspect that the diver specially hooked it on my hook, what a wonderful reboot it was to live in a tent, in the wild, absolutely without communication. in one of the most beautiful, hard-to-reach natural kingdoms on the planet, shantar. next time i'll come for at least 5-10 days, then i'll definitely see whales, i'm sure. and you, friends, do you know who you'll see next saturday? your italian friend, federica arnaldi, and also a new episode, let's go, let's go. see you there, ciao!

i love sorbet in the summer, ice cream in general is summer, it seems to me that this is just such a dessert, which absolutely everyone likes, and fruit. ice cream, that is, sorbet, they also say, sorbet, sherbet, it doesn't matter, the main thing is that the basis is berries, fruits, you and i will make raspberry sorbet, a loan with cashback from sber - this is even more opportunities, the amount is up to 30 million rubles. apply in 5 minutes in the application and receive monthly cashback bonuses. izb.

thank you, here i have two tablespoons of hibiscus, this is such, well, you know, hibiscus, very rich in vitamin c, well, this is hibiscus, such ... the points are really very useful, very rich in taste, aroma, color, i need 150 ml of boiling water for two tablespoons of these wonderful hibiscus flowers, while i have it brewing here, well, it’s like a very thick tea , you and i will deal with the berries , here i have, look, raspberries, you see, in general, to be honest, these raspberries were frozen, but they are wonderful. but i decided to just put last year’s ones to use, as they say, but they are wonderful, these are my home ones, not store-bought, well, by the way

, you can find good store-bought ones, i add 150 to the raspberries g of sugar, here i had only 200, and i add another 50 here in the hibiscus. so that the sugar dissolves on the fire raspberries with sugar, i 'm interested, you know, so that the berries become a little more tender, softer, as if they floated, the sugar dissolved, from the temperature, the sugar melts, the raspberries also melt, it warms up, but in general, when berries are subjected to heat treatment, they give off their brighter. taste aroma, that's actually what we're trying to achieve, of course we don't need jam, we don't need to bring it to a boil, that is, we need the berries remained fresh, but at the same time we need to warm them up, as soon as you see the first bubbles,

here i see that my sugar-raspberry mixture is warming up well, i add 150 ml of freshly squeezed orange juice here. i 'll tell you, it's just that orange has such an acidity sweetness in it, like raspberries too, and it helps, i would even say, to raise the raspberry flavor aroma, that is, to bring it out and make it brighter, this is so interesting, yes, that the orange is practically not felt afterwards, but already in the final result, as a result, when you eat sorbet, your raspberries are brighter due to the orange, we keep it on the fire for 5-7 minutes. while we have all this brewing so well here, we will strain the hibiscus, look what a rich, beautiful color, we added it here.

turn it off, start rubbing it through a sieve, it is better to take a fine sieve, because through a fine sieve, like this really, really fine, the raspberry seeds will in no way penetrate and will not spoil our final consistency, because after all, raspberries, currants, even strawberries, the seeds are like that quite often, you know, kind of annoying. we need a very smooth structure, so i start to carefully rub the raspberries with sugar, hibiscus , orange juice in parts, you see how well

everything is rubbed, i only have the seeds left here like this, pay attention. the mixture thickens very well, you see, yes, that is, the raspberry pulp ends up here in the bowl, and the seeds remain in the sieve in the city, in general, the mechanism is clear, a little patience, and even better a favorite girlfriend in the kitchen, nearby, with whom you can chat, and in 7 minutes, i think 10, maximum all this. will be perfectly wiped, it's high time to change the provider, three times lock tele 2, include home internet in the tariff, 3 months no payment for it, connect and get another 50 gb of mobile internet every month, hello dreamfest, today's

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, tradition is unchanged on every table. barjomi. open, enjoy, feel the lightness. summer is not only a time for vacations, but an opportunity to catch luck. summer draws, country houses, apartments by the sea, cars, travel and an additional draw, a golden barrel, meet on the main lottery show of the country, we win, every sunday at 8:20 on ntv. where in fact early watermelons are brought to russia, are they pesticide nitrate bombs, or can you enjoy them without fear of poisoning, artificially grown.

from the selling price with poly from kemu from which brands were they made not from milk? the manufacturer saves significantly, that is , deceives buyers. how to distinguish honest seed, beer, cognac from a deadly fake? here we have not only grape distillate. our consumer protection service will sort it out today at 13:00 on ntv. look, what. the structure turns out elegant, juicy, joyful, i'm not afraid of this word, look, beauty, but it seems to me, here for the result that interests me, firstly, i'll add glucose syrup, this is a syrup that helps ice cream and

sorbet to keep, you know, such a delicate, airy texture, yeah. because in general, of course, raspberries are a sour thing, hibiscus is also a sour thing, if you noticed, by the way, i took only 900 g of raspberries, that is, almost a kilogram, and i have quite a lot of hibiscus, just like that, and it turned out so intense, here i have 30 glucose, glucose is generally a good thing, because it does not have, does not possess a bright, does not possess a bright smell or aroma, but at the same time, in addition to the fact that it gives sweetness, of course, it also gives... in general , the italians in their famous gilato, yes, we know that there is ice cream, and there is gilato, they always add glucose or dextrose, that is, it is called differently, but this is exactly the kind of syrup in which there is no aroma or taste, but it is exactly that, which allows the final result to preserve such a delicate juicy structure,

the main thing is to mix it evenly, that is, here i still have a little bit of warm, you know. this is a raspberry raspberry-hibiscus base and therefore the syrup of this glucose, i will repeat again 30 g, which i added here, very quickly, you see, it dissolves like that, but it still seems to me that in order for the sorbet to be more dense and interesting in texture, you need to add a banana, well, either one such large banana, well, medium -sized, or three small bananas. why bananas - you know, like when you make a pureed soup, the secret to a good pureed soup, that is, the right texture, is a small potato that you add, it can be a pureed broccoli soup, it can be a pureed cauliflower soup , pumpkin soup, it doesn't matter, leek soup, but without potatoes you won't get that starchiness, that tender silky texture, the

same thing when we make sorbet, banana, because by the way it contains... kahmal, it gives us that silkiness in the texture and - thanks to banana gets such fluffiness airiness. i only banana, you can mash it with a fork, but i like it better if it turns into such a homogeneous puree, beat, add here. leg of raspberry base beat, now combine everything like this, so that everything

becomes homogeneous. the color of the eyes can't be torn away, you don't say, really, so joyful, very summery, although i think if you make such sorbet in winter from frozen, well, from frozen berries, then this also really lifts the mood, really, reminds you of that, and fly, well then it is very useful, here is vitamin c hibiscus, by the way, is very rich in vitamin c, that is hibiscus, hibiscus tea, well and there is a huge amount of raspberries in it, natural... components, look how beautiful it is, the form, and now we send the form , actually, that's it, pour it all into antioxidants, anti-inflammatory in the freezer, there is one nuance, every half hour you need to punch it all with an immersion blender,

that is, what the foot calls, yes, that is, i will show you a nozzle with such a blender now, with such a nozzle... that's it punch, then it will be much more airy, tender and fluffy, our sorbet is frozen for about two or three hours, you need to punch it three or four times with an immersion blender like this, we can say that our dessert is ready, and now let's get to the chicken wings, wings, it seems to me, are loved by absolutely everyone, well, because this is such a dish, it is great for company, it is great to make for the family, and for a holiday or just to cook it every day, i have ... two tablespoons of honey are combined right now, you can see it in the bowl right now i i'll put everything together here, a teaspoon

of paprika, it's sweet paprika, not spicy, two tablespoons of soy sauce, two tablespoons of olive oil, a little salt, just a little bit. because soy sauce is salty, a little bit of chili pepper, because my paprika is sweet, a little bit of tomato paste, a heaped teaspoon, in general tomato paste and soy sauce work wonders, and mustard, like this granular moheev, it's sweet, moderately spicy, it's ideal for creating a base like this, for example, for dressings for...

marinate, but in principle the wings are connected, you can leave them for some time so tender, soft and delicate that they do not need much time for marinade, you can, if we are in a hurry right away. prepare a form like this, baking paper and send it all into the form, in general , i will honestly say, ideal food for a picnic, for some summer gatherings on the terrace, on the veranda, any side dish is good for them, you can cook something from young potatoes, you can make some vegetables, some salad, rice, but in my opinion the best thing is... pasta is suitable for such a story. so, the temperature in the oven is 190°. they bake quickly for 30-35 minutes, everything will be ready, they

are very fragile and tender. so, about pasta. here i have dried sunflower and pumpkin seeds, a little bit in a frying pan without oil, literally. two tablespoons of olive oil here, a little salt, a little pepper, chili, a little black pepper, zest, lemon juice. a tablespoon of lemon juice and herbs, and basil, but not only, here i have this

a large handful of basil and about the same amount of parsley, because if you use only basil, it turns out too much in my opinion , you know, so bright and intense, moreover, after all, in genoa, where pesto comes from , there is a little basil. it is a little less, i would say, so fierce, fierce, yes, less impudent, so at the first stage, look at how beautiful, we add grated cheese here, in this case it is parmesan, but you can use, you know, it’s interesting, even, i tried with smoked suluguni or with some other bright cheese and... or goat cheese it also turns out very well, add a little more olive oil and a clove of garlic, a clove of garlic

cut into small pieces like this, young garlic, no need to remove the core, beat. if you are going to leave this sauce, well, that is, you make more than you need to season the pasta, yes, then you just combine everything and send some to the refrigerator and it will live for three or four days completely calmly in a container that is tightly sealed, but i will not store this sauce, this sauce is for me need all... today, so my pasta is almost ready, i add here a little bit of the water in which my pasta is cooked, my bucatini, and i punch everything again. the sauce

is ready, look, please, how beautiful, now i save a little bit of the water in which my pasta was cooked, i throw the pasta in a colander, this is a brilliant type of pasta, yes , in general, because it is almost impossible to overcook them. they always hold their shape very well, and i never, seriously, well, anything can happen, someone will call, or there are already guests on threshold, you get distracted, but i have never missed the al dente situation, it is always al dente, it is always the perfect state of pasta, so i returned them, you see, to the same hot pan in which

they were cooked, i collected all the sauce from the blender to the last drop, we combine everything, now we will now understand whether we need to add here the water that we saved from cooking the pasta, i think that we need to, you know why, because i don’t want to pour - a lot of oil, and the sauce should be a little more tender, that’s actually these 100-150 ml of water, you see, help us achieve this tenderness, you feel it too, it’s easier to buy an apartment with t-bank, apply for a mortgage online with a decision in a couple of minutes, insure your mortgage and the apartment itself, all this in one tebank application, tebank, it ’s the only one, hello everyone, my name is dasha and i

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butter on the bottom, fuck, in cheese and butter, look how beautiful it is, god, how i love it. pasta and of course i will not add butter on top, butter on the bottom is good so that they, you know, somehow, do not get upset that this vessel is so new after the saucepan, you know, so that it is not sad, here is cheese now good on hot pasta, so now it will begin to dissolve here, such a wonderful crust will be, well, look, what darling, we have pasta on the table , of course, we need to eat the pasta urgently while it's hot, but we already have the wings ready, my god, how delicious they are, you know, moreover, i want to tell you, we

have an interesting, it seems to me, such a disposition or how to say it correctly, we have this hot appetizer, they are so aromatic, they are so look, and oh, golden caramel! juicy, tender, i'm putting them out, very, you know, i don't want to lose a drop of this sauce, so i'll even leave them like this for baking paper, it seems to me, also looks very appetizing, the only thing is, of course, i really want some greenery, but also for color and aroma, for example, let's take some... mint together with this dark basil, look how beautiful, chop it, even better tear it like this, look in such large pieces, in general

this is the kind of food that seems to me good, even when it cools down, it doesn't immediately fade in the heat, because here we have such a sauce, it's not fatty, it's spicy. and it's very good, of course, the pasta itself is wonderful, but here how we cooked it with you, but the wings themselves are also good, so well... bright greenery, you can sprinkle with sesame seeds, you can add some nuts, chopped almonds of some kind, well, agree, like this , this is also just yes, this is wonderful, very appetizing, now, if, for example, we have like this, oh, look at these, what wonderful pasta, here are our hot bucotini, i really want you to try this. so look at this, what beauty, here

is such a beautiful leaf, thin, wonderful, a path of butter, so, you start tasting the paste, thank you, and i'm finishing the dessert, we have our sorbet ready in the freezer, look how beautiful it turns out, of course, i also want to show it off elegantly. our sorbets, so that they turn out so beautiful,

so beautiful, look at the shape, i think it's incredibly delicious, well, in any case, it's really very easy to prepare, and it's homemade, that is, all the ingredients, you know, there are none... you can of course put it in whole, look,

if you cut it like this, so that they are visible, just those very grains, pits, which we got rid of, here they really decorate all this beauty, well, and you know, oddly enough, a sprig of tarragon or rosemary will be very, by the way, exactly... in color, in aroma, i took tarragon, i really like the combination in general - tarragon with berries, well, look at what beauty, well, pasta, wings and sorbet, bon appetit.

hello, you are welcomed by the information service of the ntv television company. yuliyava is in the studio. ukraine plans to arrange a provocation on... nuclear facilities, they are going to strike the spent fuel storage facilities at the kursk and zaporizhia npps. this became known to the military-civil administration of the kharkiv region during the interrogation of captured militants of the armed forces of ukraine. the goal of the nationalists is to accuse russia of self-shelling and provoke retaliatory measures. sources of novosti also report on the plans of the kiev regime to shell our facilities. according to them, the armed forces of ukraine are planning to use charges with radioactive warheads. they have already been brought to the city. waters of the dnipropetrovsk region. a