in salted water with allspice and bay leaves, you set the bay leaves on fire, how is that? well, so that it opens up more, is that true? yes, you set the bay leaves on fire? yes, i 've never tried it, imagine, well, spices are heated in a frying pan so that they open up, and bay leaves can also be heated in a frying pan, but you said to set it on fire, set it on fire, that is , just like that, and scorch it well like that , and yes, and simmer it like that. and i throw in, really, wow, that's definitely a new culinary tip, that's enough, we cook the sorcerers for 8-10 minutes, while our sorcerers are conjuring in this broth, what can we do, we will now conjure up for them, so to speak, a side dish, a sauce, you can call it anything, for this we will need onions. and smoked bacon,

cut the onion into half rings, the bacon into cubes, remove the sorcerers from the stove in order to fry, add a good piece of butter, a piece, in belarusian, a piece, a piece - that's a lot, yes, such a piece, a piece, a cool word, a piece, so, when the butter melts, add the onion, start preparing the sauce, for... us you will need only two ingredients, sour cream and horseradish, well, the easiest way is to take something that is already prepared, horseradish under the brand name makhiev is a classic seasoning, hot and spicy, ideal for meat, jellied fish, and of course it can be used in various sauces, well, we will need about a tablespoon of horseradish, i will also tell you when to stop, there is never too much horseradish, it is enough. now we add here three spoons

of sour cream, how can you not spoil a sorceress with horseradish, yes, our sauce is ready, the side dish too, we decorate and try, it is so unusual, it seems on a meat dumpling, into which some tiny-tiny climbed in without an invitation, it gives such a light distant after... taste, but it doesn't fundamentally change anything, but it just somehow complements, complements and changes, yes, but you know what trick i especially liked, these, as you said, a piece of a piece, these pieces of lard, fried on top together with onions, my mother, to the woman, well, dear, then thank you very much for the cool recipe, good health, three letters u reflect grodno-cozy

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for example, if we talk about russian cuisine we mean dessert, we immediately what, what do we think about, what associations do you have, honey, gingerbread, i don’t know, well, this is already such an ancient russian honey cake, honey cake, probably, what else, napoleon, nuts, nuts, yes, such with condensed milk, yes, different cakes, yes, some kind of great...

who know french cuisine, here is one of such, it seems to me, important recipes of french cuisine, we are now talking specifically about desserts, finance is a soft biscuit cookie, this is a cookie that, for example, proust adored madeleine, madeleine cookies appear in all his novels, finance is no worse, by the way, very similar, also biscuit, but there is room to roam, today you and i will make summer finance, the most important thing is to learn the formula. first, we need noisette butter, what is noisette butter? here i have 180 g of butter, we melt the butter over medium heat, our task is to get rid of the milk protein and turn the butter into a delicate, delicate caramel-colored shade, and

thus our butter will not only look different, not only will it chemically give a different reaction, but the taste will be completely different, it will be caramel, while we are preparing butter noise in french. very handy, it sounds beautiful, it is called ber noise, and we will talk about the other ingredients, firstly, i will take a vanilla stick, real, in general, to be honest, i rarely add vanilla to the dough in baking, most often i use either vanilla extract or ground vanilla ready, or vanilla sugar, but here we are with you in order to get as close as possible to such an authentic result. we will take a vanilla pod, because the pod gives a delicate, gentle, but at the same time very intense vanilla story, we took it out, here

they are vanilla seeds, this precious, simply aroma taste, i add proteins in finnansie only uses... proteins, here i have four proteins, this, by the way, can be sent, for example, to powdered sugar or to sugar, then sugar or powdered sugar will become so aromatic with the aroma of vanilla, everything is in use, now here i have, look, here, here, here, here, here goes the story, it's about 10 minutes, yes, it should be like this, 10-12 minutes, on medium heat we bring the butter to a caramel color, we remove the so-called milk protein from the butter, now here i have 50 g of almond flour, this is exactly almond flour, i did not prepare this from nuts myself, because as you can see, this is absolutely white snow-white flour, which means the almonds were blanched, and in order to prepare flour

of this quality, you understand, this is not nut mass, these are not ground nuts, this is flour, almonds are dried for this many times, that is, this is a special technology, namely... for finance i use flour, i do not grind the nuts myself, here i have 50 g of almond flour, 50 g of regular flour, i have 150 g of powdered sugar, now we will take a sieve, sift together the flour, almond flour. sifted, added powdered sugar and a pinch of salt, sifted everything together, you see, after all there is something to sift for, mixed, a special collection

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you grow up? barelina, we'll turn the sound up full blast, and the neighbors won't sleep, you can parody me, this is the miracle program, i'm the host arseny popov, miracle with arseny popov, watch and don't say later that you haven't seen it, today at 20:20 on ntv. now add four egg whites with vanilla, put it all together like this, look, beauty, look, here it is, yeah, caramel luxury, you see, and there is no foam left on the butter, this is how the butter is boiled down in the middle. now we start to beat this butter, quietly add it

to the dough, beat it exactly until we have added all the butter, the dough is ready, that is , there is not so much, you know those... i pour the dough here simply because my saucepan, you see, has such spouts, it is much more convenient. then pour the dough from this saucepan into a mold, or into some other such vessel with a spout, or some other a ladle with a spout, there are special ladles like that, which are for confectionery, now i have a mold prepared, you see, it’s like this, i’ll tell you, i would

tell you, after all, this is a modern interpretation, because such purely rectangular ones... they don’t happen, they’re rather a little more oval, streamlined, but i really like this modern style, we fill our molds 2/3 full, i’ll tell you why, in order for the caps, we definitely need such caps, mushrooms, but so that they don’t run away from the mold, therefore, 2/3 can be left as yes, someone adds zest, lemon, orange, you can add, for example, pieces of chocolate, you can add the taste of coffee or almonds, that is, finance in this sense is very accommodating dough, accepts any such variations and, how to say, fantasies, i have

a fantasy of summer, so here i have berries, by the way, this summer fantasy ... to realize in the fall and in winter in the spring, because now you can find wonderful frozen berries, the most important thing here is not to drown the berries, but just like this on top, i have here black red currants and raspberries, you can take blackberries, you can take strawberries, well, you get the idea, any berries that you have in the fridge, well, or in the freezer, marcel would just like it, though our berry version is financed, but we also have a secret with you, it is very important to have such a reliable assistant as our oven, hephaestus, why? i, perhaps, this is the main secret, because to get the perfect result,

you need a perfect oven. convection mode, temperature 200 ° for 12-13 minutes we forgot about our cookies finance, this is not just an oven, this is an oven that is friends with me, you know, it listens to me, it never lets me down, and you understand, the main assistant in my kitchen, there are a lot of convenient modes, by the way, i can always choose the right one, there is, for example, accelerated heating - with convection, with it you can ... at once on two levels, quickly and at a lower temperature, or there is an enhanced grill with convection, in general, the control of this oven is simple, intuitive, we set time, we select the mode, well, it is very important to turn on the oven in advance, because the oven for baking must be preheated, the temperature is everything, the work has begun, so you and i have now left our cookies under

the responsibility of this oven, our assistant, and we are engaged in the preparation of chicken medallions, i love morels, this is of course a very seasonal product, in general morels are best, of course, to cook when they are just picked, but it has never stopped real lovers - the fact that you can freeze morels, dry them and so on further, these, for example, were bought at the market at the end of may frozen, how did i freeze morels? in general, to be honest, there are a lot of recommendations, by the way, pokhlyopkin has a story about how to freeze morels, molokhovets has a story about what dishes, and how you can make a brilliant sauce based on morels, here is what i have, you know, my empirically collected information

about morels, so i bought morels at the market from trusted people. morels, i kept them in water so that all this dust of some kind there some grains floated to the surface, i washed them well and then immersed them in salted - boiling water for 30 seconds, then cooled the morels and put them in the freezer, and today - before we met, i took them out of the freezer, defrosted them, kept them in water for another 20 minutes, that's it, now we free them from these legs, because you know, oddly enough, these legs look nice, but then they are so inedible, they remain like that. well, that's how they recommend, like cooks without legs, if we we say, these are morels after all - they are a delicacy, yeah, well they can be dried too,

yes, of course, they can be dried morels are wonderful, you just need to soak them in boiling water, like dried porcini mushrooms, they have a very intense aroma, they look almost the same as these, yes, when they are already soaking, so my frying pans heat up there. need to hurry up, hurry up, hurry up, well, perhaps this amount of morels will suit me just fine, well, a couple more, so i take one shallot, such medium i cut it into half rings. butter,

olive oil in equal proportions, that is , one tablespoon of butter, one tablespoon of olive oil, first the onion goes here. this is what we make morel sauce, here we add only olive oil, or whatever vegetable oil you like to cook with, garlic in such large pieces, so, here in this frying pan, in which we are now heating the oil, we will add pieces. look, this is a breast, a chicken, generally a medallion loop, my favorite story in refrigerator, because these are such large slices of breast fillet, they are already washed,

dried, carefully cut, very convenient, you know, just like that, once, twice and it's ready, i just spend a minimum of time on cooking, look, i need to add a little salt, a little pepper, and most importantly, you know, these medallions always turn out juicy, tender, tasty, and most importantly , the loop is a pure product, without harmful additives. now i, as they say, a little oil, salt and pepper, let's dance, sent the medallions to the frying pan, fry them until golden brown, add morels to the pan with onions and garlic. morels, like any mushrooms, are like a sponge, they absorb aromas with pleasure, so add salt right away. never cover with a lid, let the excess liquid drain away so that only the intense smell and taste remains, you

see how wonderful it is, how fast it all is, and it seems to me that it is very elegant, really, if there are no morels, well, really, this is a very seasonal product, it is such a delicacy, it is now... such a fashionable product, their you can replace it with porcini mushrooms, dried or fresh, just salt the mushrooms, i don’t add pepper, but i always add herbs , a sprig of thyme, a little, i add white wine, some people like to add, there are such recipes, or flour, so that the sauce turns out more, you know, thick, i like to brew it all with white wine, because white wine also gives thickness, dry white

wine, naturally, now when we see that we have here, look what, see what kind of emulsion we get, we add cream here, i added about 70 ml of white wine and 100 ml of plum. we bring everything to a homogeneous state and add the chicken here, we bring the pieces of our breast to readiness so that they are soaked in this wonderful creamy sauce with morels, but you and i will also make a wonderful salad, in general, this is not a salad, this is something that can be the main dish, during the week... a wonderful dinner or lunch can be left in the refrigerator, because such salads, they are both healthy and tasty.

hello everyone, i am vlad a4 and i know for sure that children want for september 1: a free children's sberbank card with a cool design, everything like adults have, a real card with a name, a convenient application, car kids, and now you can not worry about your children's expenses, monitor their spending and set limits in the sberbank online application, apply for a free children's sberbank card with a design from me vlada a4 please your child, a free children's sbercard from vladachi. here i have a pepper that i just peeled, yes, now we will hold it in a frying pan for a little while so that it becomes so appetizing, you can take, by the way, a pepper already prepared in a jar in oil, such a pepper on the grill, and in general, pepper is good because it gives this wonderful feeling of a fire, and you and i will add to the pepper a few of these... rings,

you see, large red onions, all the same can be repeated at a picnic on the grill, but it is great that you can create this feeling of a picnic at home, so, onion and pepper on a well -heated grill pan, mind you, i don’t even add any oil, i just need to heat them up properly, then, i have this here are dried tomatoes, which are also ready in oil, naturally in a jar, i chop them up very finely, but the king of this recipe is this wonderful bulgur cereal, what is bulgur anyway, it is an incredibly healthy cereal, i have makfa bulgur, why is it healthy, because it contains, well, just a spectrum of microelements, minerals, and potassium, and magnesium, vitamins of group

b. in addition, fiber, we can’t do without fiber, since bulgur is made from durum wheat, first the wheat is processed boiling water, and then dry, crush, and you get this wonderful, beautiful , sunny joy, i would just say that in the process, bulgor acquires this color thanks to this processing, it is amber, you know, it has a sweetish aroma, it is an ideal component for a salad, as i already said, this is not just a salad, it can be the main blue. read the instructions on the package, prepare according to these instructions, and then i added here, look, you see, it should be so crumbly, oh, what color smell, peppers, onions, oh, you see, well, this is luxury, beauty, but, we turn it off,

look, divine, we just leave it to steep in the saucepan, like our cookies, oh, our cookies are wonderful, thank you for reminding me, because i think that our cookies, well, our cookies are magical, wow, applause, i can't hear it, thank you very much, now the cookies need to stand, cool down, before we take them out of the mold. now i have cheese here, this is halloumi, that is , a greek cheese that is wonderful if you grate it, add it, for example, to some pasta, and even tastier if this cheese is also grilled, fried, it turns out warm, tender and so, you know, really rich, great, you can replace it with, for example, feta or sulug.

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i cut it into small cubes, cucumber, of course, always gives freshness juiciness, a celery stick, not whole, like this piece, also in cubes, listen, you can add carrots cut into cubes, you can add radishes, that is, here are the vegetables that are at hand, such good, if you want to depict a story like this, a real picnic, in the kitchen, then you can do it

like this... potasium, a source of a huge amount of useful elements, and of course, onion, i'll leave it in such large pieces , so that it looks more elegant. so urgently, urgently , we take it off, you see, everything is hot, so, well, now we take some beautiful, deep, like this, for example, dishes, the basis is bulgur, then add here, everything... this is vegetable variety and richness, vegetables really love salt, you can't

leave, well, naturally in moderation, you and i always say that under-salted is better on the table, but you can't leave it all unsalted, and i would say, you definitely need to season it with pepper too, and of course olive oil, definitely something sour, it could be lemon juice, it could be apple cider vinegar, it could be... pork vinegar, orange juice is also interesting, i add two tablespoons of olive oil and a tablespoon of apple cider vinegar, mix everything, well, and now i want some greens, true, that is, such a simple herb, oh how elegant it is, true, just super, my herb will be mint in such large pieces and nothing more, mint itself, you know, it is so self-sufficient, you don’t need it here... no cilantro, no basil, no dill, just mint,

such leaves and beautifully aromatic, well , and now the star talks to the star, bulgur talks to kholumi cheese, i almost forgot, another good idea is to sprinkle it all with seeds, in this case i have pumpkin seeds, you can take sunflower. and you can take some nuts, pine nuts will be very good, you can of course do without them, but for what, when i have them on hand, it's healthy and tasty, now for the main dish, that is, we have such a salad, for the main dish we have medallions with such a creamy sauce with morels, so beautiful, this salad is just perfect for them, a little bit of fresh thyme, literally

decorate this beauty, class, well, and finance, here they stood, oh, they rested, look, delight, tenderness, juiciness, it's just holiday, of course, you can, finance generally cover with some kind of glaze, you can bathe them in white chocolate or dark, as you like, for example, someone likes the sourness of berries together with dark chocolate. but it seems to me, that's it already in itself, let's have another one, so that there are seven, so, oops, that's already great, i think, you and i are just great today, bon appetit.

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