so to speak rice, that's why mechanical damage is absolutely not a threat to it. anton, everything has thickened nicely here, so you can turn off the stove and add butter and parmesan. we make such a uniform consistency, more emulsive, which will look just like a traditional resotto. and now an absolutely unnecessary movement, but i like it like this, like this, look, yes, it's beautiful, let's give it to buckwheat. yes, this is an important part of the process, so that all the flavors come together. let's start frying the venison. to get the best result, first fry it in vegetable oil, then, when we have already formed a crust, and the meat is already half-ready, we add in butter in order to give it more tenderness, a creamier taste. before adding butter, reduce the heat. after the butter, rosemary and tiemen,

now there will be such a provencal italian aroma, yes now we simply pour this aromatic oil - our steak, yes here we already use the classic french technology, the so-called rze, this is when the meat is already half ready, we saturate it with the taste of herbs, mix it with butter and this will be the final phase of the formation of the taste of our fillet, i don’t know about you, but it seems to me that it’s time to wake up the buckwheat, collect all the ingredients and try it. anton, in the end it doesn’t look much like risotto, but it looks very appetizing.

so it seems to me that it’s time to take the tools and dive, the most tender deer fillet, it’s very tasty, alenina is a kind of game that i think everyone can like, there is no strong, pronounced taste, aroma that can confuse someone there, let's try buckwheat, i suggest trying it with wild berries and pickles, this is a brain hack, it thinks, so it's like resotto, no, wait, no, not really, like and yes, this is a dish, i will remember, as well as you in general, thank you friend, poh mountains settle in me,

he took my heart to himself, bena croaks bada mountain rivers, now the soul worships the taiga, altai, altai, altai!

listen, do you remember, in childhood, when you wanted something sweet, but mom could not cook, we were looking for some recipes, and most often they were the same recipes, for example, i learned to bake eclairs, i learned to bake a honey cake for a long time, with bad results, a very long time, i couldn’t do anything, and also curd dough, remember curd dough, those rolls, yeah. it could be nutty, it could be made of some kind of jam, sprinkled with sugar, with cinnamon, in general, today we will make curd dough, we need soft butter, that is, it is at room temperature 100 g, here also 50 g of sugar powder, we start whipping, a pinch of salt,

as soon as the butter and powder are combined, i add 120 g of cream cheese here, in fact , you can also add just smooth cottage cheese, yeah, as soon as we have... all these ingredients are combined, we are careful, you see, look, what beauty, the speed should be low, at which we whip it all, precisely so that the whey from the butter and from the cheese does not separate, because everything is at room temperature, and now here i have 260 g of flour, i carefully in portions, in parts, i begin to introduce flour without a mixer, just with a spatula, i knead the dough, by the way, it is similar to making choux pastry, there too, when we add eggs, yes, one at a time, as you remember, then we must directly, you know, introduce each egg , so that it is completely absorbed, the same thing here with flour, we knead,

in order to make this dough easier to roll out, i use the method of rolling out between two layers. baking paper, do you know why? in order not to add extra flour, so i recommend this method of rolling out, look how beautiful it is, so two sheets of baking paper and roll out the dough to a thickness of about 5-7 mm, roll out as much as. well, to be honest, the thinner, the crispier and more tender the cookies will be, yeah, and so i look, you see, this is the kind of layer of dough i got, now we put it in the refrigerator and

forget about it for about 20 minutes, and in the meantime we are busy making the soup. but in general there are many options for how to make gazpacha, many options for how to make gazpacha served, but it seems to me that the main thing is that there must be a lot of vegetables, the basis is peppers and tomatoes, by the way, wait, before, i'm going to deal with croutons, before we deal with tomatoes, first they need to be prepared like this to remove the skin, i make a cut, you see this cross. peppers must be baked beforehand, that is , the peppers must not be raw, here i have eight baked peppers, tomatoes poured boiling water, boiling water will help us very easily and quickly remove the skin from the tomatoes, i

i'm going back to bread, we'll make croutons out of bread, homemade croutons in general, i think this is such an irreplaceable thing, because homemade croutons are any. they save you, if your family doesn't like soup, just dry some bread, pour some oil on it, you can grease it with garlic, the soup will fly away like crazy, so we cut the croutons, put them on a baking sheet, put a little olive oil on top so that they are more golden, if you want, you can grease them with garlic, i'm not a fan of such a huge amount. but, so i just leave a little olive oil on pieces of bread, preheated oven and for 5-7 minutes we send pieces of bread into the oven, and there our bread dries, you

feel it too, makheev, uralsip is a bank for business, and we work on the principle of all or nothing. everything for entrepreneurs and nothing extra. free payments and transfers for business. ural sib bank. nothing extra. don't miss central television, the first information show about the events and people of the week. zelensky's entourage does not want to share responsibility with him for the kursk adventure defeat in donbass. why high-profile dismissals in the ukrainian top brass look like an attempt to escape. why do biden and kamala harris need a multi-million army of migrants, which trump wants to fence off with a wall on the border? the answer seems to have been found: in the near future, they want to make a real army of soldiers from an army of cheap workers who will die for american interests in hot spots

around the world. this will be your central television. today at 19:00 on ntv. miracle. today at 20:15 on ntv. two bikhits at a bargain price, only in a tasty point. favorite brands on wildberries. time to update. your wardrobe - the perfect pair oha is waiting for you! step into autumn with confidence and comfort! choose oha enjoy every moment! new collections on wildberries! for you, we are now t-2! for you, who looks at everything from a different angle, who does not miss a single challenge! who changes the usual! who sets their own rhythm, who is open

to everything new, who is used to choosing themselves, for whom time is money, who strives only forward. who always stays with their own, who lives in the future? t-2, other rules, new level. pash, look at the magic. apply for a debit card with 35% cashback on everything you need. gazprombank. you can check a car before buying it using scanning vision. and for those who don't have it, through autoteka by twenty criteria. it's calmer to buy. when you cook with pleasure, dirty dishes can stop the rhythm of your

kitchen. samav gold tablet with an intensive cleaning formula effectively removes burnt-on dirt. let it be delicious together, and let samat take care of the dishes. national dream birthday leon, who who gives gifts to? we to you, no, we to you, buy tickets, spin the wheel of dreams and get guaranteed surprises and a super prize from 200 million. visit samolotplus.ru order a call back. i didn't sign up for this, but i signed up for gazprom bonus, every day with me, bonuses and discounts at hand, gazprom bonus subscription, allow yourself more, in sportmaster discounts up to 50% on children's products, 3 = 1, vermon 30, communication accessory included at the price of a belain smartphone. the safest operator, as it should be credit card of the bank stronger than the country, more than

100 days without interest, cashback on everything without limits, free forever, credit card 100 plus fsb, bank of the strong country, suitable vacancies on avito work, there are many vacancies, and i just chose the best, the sweetest, you will find not just a job, but your place. welcome to the show miracle, this is the place. where children will teach you to smile sincerely, find a hobby for yourself to believe in your success, you sculpt, draw, what else do you do, i cook food, went once sausages, what color is the skin of... a polar bear, so the answer is black, hey, oh, you borushka paryanya,

why do you love ivan, i am the host of this show, and who are you? i came from the city of omsk, i am an actor, an improviser, night, street, lantern, pharmacy, a miracle with arseniy popov, today at 20:15 on ntv. hello everyone, i am vlad a4 and i know for sure that. children want a free children's smerkarta with a cool design on september 1, everything like adults, a real card with a name, a convenient sber kids application, and now you can not worry about children's expenses, keep track of their spending and set limits in the sberbank online application, apply for a free children's sberbank card with a design from me vlada 4 please your child, free children's sbercard from lada a4. now we return to the tomatoes that we have been lying in boiling

water, drained the water, peel the tomatoes, look how simple it is, elementary, you see, after we soaked them, the peel comes off in one or two, my tomatoes are very dense, not watery, so i even, look, here i am cutting a tomato, i don't even i will, you see. it seems to me, as always, when tomatoes are on our table, i can’t resist, in general a tomato is probably, and not for nothing, a tomato is considered a berry, yes, it seems to me that a tomato is the best vegetable, because it is a berry, so, well, especially such, look, well, these are not tomatoes, well, only in season, of course such tomatoes exist, this is a fact, but that’s not

all, i add a stick of celery to the tomatoes. celery is sent to the tomatoes in large pieces, cucumber, listen, we really have cucumber season now, so i even i won't peel them, they're good as is, so we'll add a couple of cucumbers, and as we 've already talked about, peppers, and by the way, onions and garlic, i won't take red or white onions, but i'll take shallots, shallots have a much brighter taste, but... at the same time, they're not as evil and harmful as onions, but by and large you can take onions, oops, the smell, the smell, the smell, the smell, he told me that ours, look how beautiful, yeah, the croutons are ready, i'll wait for their turn, now i've added onions here and i need, and i need

another clove of garlic, we take them out and... its core, so that it is not too tricky, as i said, i am not a fan of too much, especially fresh raw garlic, a little salt tomatoes cucumbers and other vegetables, salt is respected, i add peppers in parts, we begin to beat, in fact, it is all ... very simple, but i want to tell you the result, and add here another portion of peppers, someone likes this liquid, which

peppers give such juice after they sweat here, and ... well, i really want, as i already said, as much as possible the soup had a concentrated taste, so i try to add less of this kind of liquid here, here we helped to plunge it with pepper, we beat it, flamenco is in front of us, well, this is just beauty, look at what an incredible color. you know, such a very smooth state, but at the same time without fanaticism, you don’t need to try to make such a baby puree out of this, this soup should still represent this wonderful composition of all the ingredients that we added there, i will add salt later for now just as it is in this bowl, i put it in the fridge, this soup is

always served chilled, i put the soup in the fridge so that it becomes so pleasantly cool, let's finish preparing our dessert, that is, our curd dough is ready for us to take it out of the fridge, we take our dough out, it is slightly cooled, in fact, this is exactly the time that we needed for it to cool, look how beautiful it is, now i need to roll it out a little more so that it becomes even... thinner, now i can do this without a second layer of baking paper, then take a knife, first cut off the uneven edges, they can also be rolled out later , of course, nothing ever goes to waste with us, and cut

the dough into small squares, as i already said, if you want circles, if you want, make a circle like this, then you can... make croissants, but i, look, i want it like this, here are my squares, well, now the main thing is that there is a good filling, and you know, i generally don’t waste time preparing the filling, because... i have dzhem makheev, i like it, you know, firstly, for the quality, because it's just berries, here they're whole, look, you can clearly see it, here's a raspberry, you can clearly see it. raspberry, because they don't use fruit or berry puree to make this jam, but the berries and fruits themselves, and of course they're either cut into pieces, if we're talking about oranges or

apricots or peaches, and small berries, like raspberries, are used whole, and the technology that makheev uses is very modern, but the most important thing is that it's very delicious, and the jam doesn't leak out when baking, we 'll have i'll have today just... let loose, look, for example, we put it here, i 'll do it like this, look how i'll do it, i'll have these raspberry squares, here 's blackcurrant, yes, it's great that there are different flavors, of course, well, and in general you know, and jam, i always have jam in the refrigerator, because it's a salvation, cottage cheese, you can eat jam in the morning. you can add it to pancakes, to fritters, or to baked goods like these, like you and i have today, it's a great way to diversify, in

in general the idea is clear, yes, well, here is such a wonderful variety we have with you, and now, as for the form, for example, i want to make like... such tubes, look, how beautiful, just a tube, or i want to make such envelopes, that is, simple, fast, elegant, but most importantly delicious, so, we rolled up tubes, envelopes, like this, voila, we send, come back, friends, we continue to travel with you, and

we continue to travel into the oven, by the way, the oven should be very well heated, temperature 180°, they bake quite quickly, that is... 18 our cookies will be ready, but pay attention, it is important that we have a reliable oven, because it seems to me that in the kitchen the oven is one of the main characters, because you can have the coolest professional knives, maybe some incredible frying pan, all this is necessary, but without a reliable oven convenient hob, like mine, about culinary masterpieces, sorry, you can forget, here... this hephaestus set suits me completely, oven, this one, look, it's very easy to operate, just what we girls need, it's intuitive, and it has a variety

of modes, our cookies will turn out just great in it, ruddy with a crispy crust, well , that's what effective convection means, by the way, i have exactly this mode here and uniform heating, and the induction panel, on which i'm going to make pasta sauce now, and cook pasta, is generally very smart. the device is controlled by touch and comfort, and the timer is turned on with simple touches, safe, because its surface does not heat up and only the dishes heat up. by the way, speaking of pasta with sauce, let's start. first of all, we need to boil the spaghetti, so, the water boils very quickly, do not forget to salt it, this is important, the water should be salty, somewhere a teaspoon of salt is added there. the most important thing is, what kind of spaghetti do we take? we take the best spaghetti, because we need it to be as tasty and healthy as possible. that is why i only use spaghetti granddi

pasta, because they are made from wheat durum. when we say that pasta can be healthy. we mean only this pasta, because it is slow carbohydrates, it gives us energy, not to mention the wonderful taste, not to mention that this pasta is made using traditional italian technologies on bronze matrices , so it is so rough and absorbs the sauce best, well, in general, you understand me, i do not know better than such pasta, so i take a generous handful of pasta, tyn-dyn and send it into boiling water, so the frying pan i'm also getting hot, i add oil here, a couple of tablespoons. onion: i chop the onion finely, this recipe reminds me of something. but in

my opinion it's a little easier, in the summer it's somehow more appropriate, we need to make the onion so transparent, oh how i love these conversations, this hissing, buzzing in the kitchen, how i adore it, let's turn it down a little. temperature, so that the onion doesn't burn, god forbid, a clove of garlic, mine is so large, so one, if your garlic is smaller, then a couple, i also chop it into such small pieces, so i add it to the onion, so when i say that this sauce is more appropriate in the summer than traditional bolognese, i mean what kind of mince we use, personally i use mince from...

the most tender pava-pava, i think it can safely be called dietary, i'm serious, it is so low-fat, at the same time a wonderful source of protein, without harmful additives and flavor enhancers. pava pava production is generally located in an ecologically clean region, so this product is quite suitable for those who, like you and me, adhere to the principles of a healthy diet nutrition. so, as soon as we have the onion, look how beautiful it is, it has become transparent, you see, yeah, wonderful aromas, i love it, we add the minced meat here, combine it with the onion and garlic, well, with the oil, of course, in which the onion and garlic were fried, add a little salt, don't forget that we have pasta here, we cook it until

al dente, and for this... you just need to read the instructions on the package, which says how long to cook, for example, it says al dente 9 minutes, you and i will cook it, that means seven, because we will bring the pasta together with the sauce, as soon as, you see, the minced meat has combined with the onion and garlic, everything becomes very juicy, beautiful, i add spices here, here i have sweet paprika hot chili, a good combination so that it is not so spicy, eye-catching, but so that there is a little piquancy and to emphasize this tenderness of the turkey, pay attention, the minced meat is almost ready, and we add here the mashed tomatoes, these are already ready tomatoes, such a sauce, i even use it in the summer, you know, such sauces are ready-made, because firstly, they are made from tomatoes, when they are right in the very best juice, and the sauce, as a rule...

the most important thing is to read the packaging, look at the ingredients, so that there is nothing undesirable, all sorts of - starches, sugars, enhancers, improvers and so on, and so that everything is like this, you know, as natural as possible, now as soon as you look, everything is combined, yes, i add a small piece of butter here, well, like this, you see, a teaspoon, butter combines very well. all these of ours the ingredients are just wonderful, now we add the pasta to the sauce, which we have cooked almost al dente, here are these 2 more minutes that it remains to cook, it will spend together with the sauce. i do not throw the pasta in a colander, because the small amount of liquid in which the pasta was cooked always helps us

to make our sauce. more creamy, here for 2 minutes we forgot about the pasta and turkey in tomato sauce in this saucepan, to start every day in a new way to remain true to the habit, to experiment or to choose proven, the paths to inspiration are different, the solution is one: hephaestus - inspiration, a matter of technology. naru everything is simple, just a show, simple. every third business develops with the ecosystem of the contour, based on real developments, this is its own game, the games of the thirty years continue, and this is the final, the best of the best, play, they will meet in the decisive battle,

the winner of ours. their game, the final of the games of the thirty years. today at 15:00 on ntv. pash, look at the magic. apply for a debit card with 35% cashback on everything important. gazprombank. apply for a free bringing gas networks to the border of your site. details by phone. 800 101004 free call well what's interesting there you have look educational platform online library safe entertainment gps

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right after you are super on ntv. friends, we have great news. september in the favorite lottery zolotaya podhova. new rules. fewer balls. and still a lot of winners! the game is fast, full of prizes! from september to sunday at 8:20 on ntv in the main lottery show they win with us! the main meat in the kitchen, it is pava-pava healthy, pava-pava tasty, little fat and a lot of protein! pava-pava, mama bravo! we wait 2 minutes, but we do not waste time! pubs! what a triumph, i think this is the first triumph of this morning, well, excluding the fact that you and i just met and each other smiled, here's another triumph we 've got, look how beautiful, i suggest we urgently take some fancy plate,

like this one, look how fancy they are, how rosy they are, how crispy they are, well, it's a holiday, you can leave it as is. you can sprinkle it with sugar, or with powdered sugar, well, of course, i prefer powdered sugar, up up and like this, a little coolness from the powdered sugar, well, what, beauty , but only, so, the first masterpiece on the table, by the way, pasta, just these two minutes we, look how it is, look how it has increased in volume, but you can even see that it is. al dente now look, i add homemade pesto here, which is made on the basis of sun-dried tomatoes, baked peppers, here is a little parmesan, garlic, olive oil , pine nuts, that is, such, well

, there are many different versions of pesto - you can find it either in cookbooks or in some other sources, of course, traditional pesto is made on the basis of basil, it is not traditional, but nevertheless no less tasty and interesting, even... one i'll add a spoon, two tablespoons of this pesto, and now after adding the pesto, add parmesan, any hard cheese, grated will do for us, add. two or three tablespoons, the rest can just be put on the table, now i take such a beautiful, look, lemon, absolutely italian plate, i lay it out, ah, our pasta with sauce, a little greenery, well, here of course i still want to support the italian theme and basil. to help us, such small leaves, i tear off, so that

it was elegantly beautiful, a little olive oil, like this path, you can also put oil on the table, everything will be fine, and a little cheese for color, i would say, because there is already cheese inside, here are two masterpieces on the table, in order to complete the preparation of our soup, in fact, the soup is already ready, just what... you need for serving, green onions are brilliant, in general, any greens are good, green onions, cilantro, mint, they are great friends with tomatoes and other vegetables, a little dill, such a moscow region story, i would say, it will turn out a little, how dill always gives some incredible feeling of summer freshness, so these are my greens, only green onions, dill, and also, well, naturally, the soup itself,

which cooled very well, it is wonderful, and here i have feta, any brine cheese, like this soft, but it seems to me that it should be a little spicy, i have this feta, which is spicy, feta cheese will do, you can take some, well, this one again i say, brine cheese from goat's milk, from sheep's. that is, than the brighter the cheese, the more interesting it will be, i think. the soup is going, i think it is best to serve it like this, this elegant, bright red soup in some snow-white dish, because then it just stands out, everything is clearly visible. a little bit of greenery. a piece of bread, a crouton, the rest i will put on

the table that very cheese that i just told you about, look how magical, elegant, healthy, interesting it is, and it seems to me, still original, unusual, though, now a little bit of olive oil, just like that such a path and... a little pepper, well, to taste, of course, and sea salt. well, masterpiece number three is also on the table, bon appetit.

hello, the information service of the ntv television company welcomes you, this is the program today in the studio dmitry zavoystey. in russia today is the second day of voting in elections of various levels, the company covered eight. regions, in almost a quarter of them you can vote remotely, this is the opportunity that the president took advantage of, he took part in the voting in the elections in moscow city duma. in more than two dozen subjects, the head is being chosen; there is already data on the first day. thus, in the elections for the governor of sakhalin, the turnout exceeded 20%, in bashkiria almost 30. approximately the same figures are in the volgograd and orenburg regions. in kursk, where the head of the region is also being determined. almost 47% voted and