we put the chicken, we roll the filling on it, like this, foil, as you can see, makes this task much easier, and like soviet ice cream, only chicken, what will we do with this ice cream, we take our rolls and put them in the oven for 15-18 minutes, here our corn is ready, now we punch it with a blender with the addition of butter cream and rub it through a sieve. then we prepare the sauce with you, for this we take thyme and separate the leaves from it, sateniks melt the butter, put it thyme, a drop of white wine and let it evaporate, add curry, now we add our mustard, let's take russian mustard mahei, of course, let's try it, it has a moderate piquant pungency, a rich spicy aroma, it is an excellent companion for juicy meat. and also an ideal base for

complex sauces and marinades, season the mustard, let it boil a little, add cream, wait 2-3 minutes, salt, pepper and add soy sauce, soy sauce has a small plus, when you add it to a creamy sauce, it tightens it, it becomes more thick, that is, if you want to hurry somewhere or want the sauce to become thicker, you can add a drop of soy sauce, the sauce is ready and we are on... the end is coming to the finish line, we just need to add color and aroma to our rolls, for this we put them in a frying pan, lightly fry, add a little cognac and special effects to the sauce, oops, that's it, we cut the rolls, decorate the plate, pour the sauce over them, and try, you know what

i think, when you just have chicken, it's like you just have a piece of focaccia, yeah tasty, but nothing special and when you start adding tomatoes, mozzarella, mortadella and all sorts of other things, it becomes more interesting, in this version, in yours or ours , the chicken became much juicier and... interesting, i can only say bravo here, it's tolstoy, bravo, thank you federica, and you know what else i want to say, thank you tula, because this isn't my first time here, but before i visited tula, i wouldn't have known a lot, for example, that gingerbread can be sung, there is a samovar, and leo tolstoy is a literary hero, tula to me taught that he is a gourmet, and what a gourmet, that we eat potatoes, thanks to tula, although this merit is attributed to peter, pajama alloy. inside

is china, pula come and be amazed, pula is more than gingerbread, pula is more than samobar, an italian tells you, let's go, let's eat, in tula an hour or two, let's go, let's eat. there are several desserts that i can't refuse, i will not list them all, but one of them is a french dessert from the city of bordeaux, such a traditional pastry, called canole, but not the classic version, you and i will make canole with the aroma of earl grey tea, that is. tea with

bergamot and generally milk infused with tea - it seems to me a separate story, well, and a little vanilla, we need 280 ml of milk, why 280, because we add cold milk to a saucepan, pour the required amount of tea here, in general it all depends on how intensely you like the aroma of bergamot, i love ... how it smells wonderful, but you also know, when tea is flavored with bergamot so natural, when it is not just such a huge amount of chemical flavoring, namely bergamot oil, when the tea is processed correctly, it is really , really tasty, two tablespoons per 280 ml of milk and 25 g of warm, that is, room temperature butter, so what's the story here? in principle, you need 250 ml

of milk, but since we brew tea with this milk and tea is a little different , it's generally a chemical reaction, tea brewed in water in milk, it's a little different... stories, chemically, we won't go into details, but nevertheless, now we bring it to a boil milk, butter and tea over low heat, one egg, one yolk, that is, separate the yolk from the white, add 125 g of powdered sugar, now i also need vanilla, and i want to say that of course bergamot, it smells intensely, it is very aromatic, but vanilla gives a little bit of this note, and you can do without vanilla,

like this i release, you see with a sharp knife, vanilla, i take half a pod, the pod itself goes to the tea to enhance. effect and now we carefully begin to beat everything with a blender, look at us, our saucepan with milk has boiled beautifully, well, or rather the milk boiled with butter, with tea and a vanilla stick, as soon as everything boiled, cover with a lid, turn off, leave to brew for about a minute. four five, here we'll beat a little more, well, here we have such a thick beauty, this is vanilla, powdered sugar and eggs,

that is, one egg and a yolk, and now add flour here, 50 g of flour, carefully. add 50 g, yes, a little bit, and a pinch of salt, strain, look, what a beauty, such a brown, caramel color, like, coffee with milk, practically, and this is tea with milk, oh, how does it smell, yes, it's really interesting, let's strain it through a sieve carefully. milk with tea, look, it turned out exactly 250 g, cool, yes, now we add what we whipped up so beautifully here, combine it with flour, the main

secret, as far as i know, in my experience, is for this dough to rest properly, when i say properly... properly, i mean really properly, it should spend 24 dash 48 hours in the refrigerator, that is, it is better to make such dough a day before, at least a day before - baking, mix, that's it, this is the beauty that came out, but naturally we can't continue cooking for 24 or 48 hours and wait for it all to steep, naturally, i'll bake it in a day or two, here i already have the prepared beauty, a special collection of large-leaf gurmati tea from greenfield, time to hear yourself, greenfield tea, finding harmony. uralsip is a bank for

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we mix it, because this way some kind of crust can form, you know, like on top, here we have sugar and butter, we mix it, we take these molds, this is a traditional form for canule, only it... well, in principle, conule is generally made in these copper molds, you know, and as i already said, someone there treats them with some special wax so that there is a crust, you and i will do everything very simply, well, somehow, so that any person who wants to try to simply cook something like this can do it unusual, but at the same time, so that it turns out at home, and not in a professional pastry shop, of course, if

you want to improve later, this is a wonderful aspiration, then you can look for information on the internet or somewhere in some culinary schools, perhaps somehow find, find more detailed and more, i would say, professional versions of this recipe, but i am quite satisfied with this, so i do not add any wax, i use butter sugar, just regular fine white sugar, the main thing thoroughly grease, oil each mold, but i did it in such silicone molds, in molds with a non-stick coating, in copper ones too, i don’t know, in copper of course it looks beautiful, but these seem to me to be the most reliable, everything always pops out of them perfectly, if 200 years ago there was silicone, then, probably, half of the great recipes we would not have now, because these of course inventions, on the one hand they simplify life, on the other hand, it seems to me, they deprive people of diligence and

imagination, well, here is butter now sugar, i pour it like this on the bottom of each one, like this, well, here a little, i don’t know, there won’t even be two teaspoons of all the sugar, then we do it like this, we dance, you know, like cha-cha-cha, so that all the sugar is distributed on all sides, here. look how beautiful, and if you don’t have such a container, here i have a very convenient container with a spout, we fill the molds, i’ll immediately put them on the grate, so that it’s more convenient, we fill the molds 2/3 full, so that our canoles have space to grow, so that they have a beautiful lid, if you don’t have such a container with

spout, then you can pour it all into a bottle. it will also be very convenient to pour a water bottle this way, there are canules of different sizes, there are tiny, tiny, really tiny ones, and there are big ones like buns, and i really like this viscous choux pastry inside with this caramel, in general it's a whole culture, and i ate canole in bordeaux, but... most of all i like a canole in the southwest of france, that 's where the atlantic ocean is, bioritz, they cook them there too, for some reason i somehow like them i like them there more, i think they are more caramel there, i don't know, maybe it's just that i'm biased towards that region, it's just very beautiful there, well, that's how it turned out, now about the baking mode, here

too everything should be very detailed precisely, so that our... noles turn out ideal, we need high-quality products, we discussed this with you, but we also need a reliable kitchen assistant, like my ovenfest, we heat it up to a temperature of 210° in convection mode, there is enhanced grill, enhanced heat with convection for pizza, when you need a thorough roast on both sides, on the spit there is a spit, you can bake meat with an appetizing crust, so: we forgot about our canoles for 10 minutes, 10 minutes have passed, and you and i must reduce the temperature to 165 ° so that our canoles, oops, are baked well from the inside, while ours - canoles are still baking, we still

need to wait some time until the final fantastic result i'm not afraid of that ... you and i will prepare a salad, in general for i think it would be great to make homemade mayonnaise for this salad, and i usually make homemade mayonnaise using quail eggs, but we only need the yolks, here i already have six yolks separated, well , you know, it's such a painstaking thing to separate the yolks from the whites, especially with quail eggs, so i didn't bother you with the whole process, just for now... we put the whites in one container, and the yolk, having freed itself as much as possible from the whites, goes here, for seven yolks i need a large spoon of mustard, in general homemade mayonnaise without mustard is not made, mustard is the same indispensable, obligatory ingredient as the yolk, but in this case, i want to tell you, this

mayonnaise is simply fantastic, because i use spicy russian mustard makheev, you know what the charm of that mustard is, firstly, it is piquant, secondly, it is brilliantly suitable, well, of course, for all meat dishes, because it immediately makes the dish rich, but it makes mayonnaise so fantastic, and this mayonnaise can be used not only... serve meat, but with fish. so, a tablespoon of this mustard, add oil here for seven yolks, 200 ml, this is my refined olive oil, when i say refined, it means that the oil should not have too bright a taste, you know, which would simply kill us - all the other shades, and 50 ml of olive oil, what is called extra virgin olive oil. oil, that is, cold pressed, certainly a little salt, a pinch, now the sour component, a little vinegar and a little lemon juice, a tablespoon of vinegar, and

lemon juice, also about a tablespoon, then, when it is already whipped, we will bring it to taste, so that it is clear, maybe you need a little more... sourness, maybe you can add a little more mustard, so, we whip, and look at what beauty we have, my task was to make the mayonnaise a little more liquid, how delicious it is, nothing needs to be changed, ideally, if your mayonnaise turns out too thick, then you can add either a little... vinegar or lemon juice, or boiled water, cold, a couple of tablespoons, then it will reach the degree of thickness when it is good to dress a salad with it. now, as for

the salad itself, look at me, such a wonderful salad mix belaya dacha, this mix is ​​called alecante, the combination of leaves in it is simply excellent for my taste, crispy iceberg, juicy frisee, this is the lightest bitterness from radikio, they built their own greenhouse complex with a laboratory and a weather station, imagine, that's why their products are so high-quality all year round, tasty and healthy, we take some big one a beautiful container, this is the basis of our salad, look how beautiful it is, now for example i will have such wonderful ones, but these are not sardines, these are sprats, but in principle they are related to sardines, yes they are smoked, i really like this in combination with all these products, i will not add potatoes today, well, in general, potatoes are good, of course, in general, in the original niçoise there are always young potatoes, but in the original niçoise there are also green beans, there are

always radishes, and the eggs can be quail, and there may be regular chicken eggs, but in nesuas, which is cooked in a nitsa, they will most likely add canned tuna, so imagine what kind of improvisation we have with you on the topic, we have instead. everyone has a product and it seems to me that it is very much loved by us in the case of canned tuna, we have sprats, familiar to us on the table, but not all sprats are simply stuffed with them, but halves of eggs or just put on black bread, yes, but we have radish, which is very cool, firstly, it is friends with mustard, which is in mayonnaise, but then it refreshes this fatty oily smoked sprat flavor, we have cucumber i. i prefer cucumbers - peeled, because it seems to me that they turn out more tender and juicier, if the cucumbers are too watery, then it is still better to take out the core from them,

so that the dressing in the salad does not run, you know, does not cry, how many cucumbers to add, it is already like radishes, you know, who, someone is generally indifferent to radishes, well then maybe only for beauty, because it really looks elegant, add a few radishes there, someone ... is indifferent to cucumbers, then you can do without cucumbers at all get by, then you can really take green beans or something else green that you like, broccoli, for example, so i also cut the cucumber into thin, small circles, but these are good for me, they are not watery, they are just juicy and crispy, add, look how beautiful it is, yes, very elegant, in my opinion, greens, well, from the greens i would add only green onions here, but you can also add dill, as if to emphasize our improvisation on the theme, well, here are two feathers

of green. onions, green onions and a little dill, but by and large any greens, listen, it's always tasty and healthy, so here is your improvisation, please, no one, no one will put you off, i'm sure, right away a dacha aroma, this salad that is made in the summer at the dacha, summer has flown by, but you still want summer aromas. so we chopped up the greens, added them here, well, and i, for example, as i already said, will not add potatoes, boiled quail eggs peeled and cut like this in half, cut the same number of pieces, but again it

seems to me that there should be quite harmoniously, here i got two large radishes, one cucumber, four or five quail eggs, add half of the dressing, be sure to add a little salt and pepper, because of course we salted the dressing, it is spicy, but firstly, pepper helps the vegetables become brighter, a little salt directly in contact with the vegetables also gives them the opportunity. and to become more interesting, vegetables generally love salt, here i have another russian note, these are such crackers, or as they say croutons from borodinsky bread, here's how you can rub borodinsky bread with garlic, if you're not going to kiss anyone you don't know tonight, then of course you can add garlic croutons, which i think will be even more wonderful, these without garlic, who knows

what awaits you tonight, so i won't treat you to garlic croutons, now look, we have these sprats, well, you know, there are these bones in the sprats that you don't necessarily have to take out, and they're chewable, well, i take them apart into pieces so that the inner spine, if suddenly it's a little tougher than i like to take out, sprats are great. fish is healthy, of course, it's a high-calorie thing, but if in small quantities two or three times a week , it's absolutely necessary to eat fish of these types, sprats, herring, mackerel, well, of course , salmon, so, well, and now the eggs are quail, but isn't it beautiful, but that's not all, as you remember, we still have...

a little bit of dressing left, like this, so that these wonderful ones of ours get it for decoration, a little bit of egg, sprat, like this, dripped, and i think it's a success, by the way, it's high time to increase the temperature of our cannula, that is, we raise it now to 185°, and this is also... here so that we get a real crispy caramel crust, that's it, while we are finishing baking our dessert, we make the fish, i combine, look here, i want to make such a breading for these fillets that i have here, and this is my coconut flakes, like this, you see, it is sugar-free, naturally, these

are breadcrumbs. they are called japanese panko, they give such a more crispy, i would say, crust, to start every day in a new way, to remain true to the habit, to experiment or to choose the proven, the paths to inspiration are different, the solution is one: hephaestus, inspiration, deeds, techniques. narube everything is simple, just a show, just reality, just news, just sports, just register, rutube, just watch. to earn on my savings, i open a deposit in t-bank with a yield of 19%. open a deposit in t-bank with a yield of 19%. erbank - it is the only one. next to me a colorful cuban woman who lives in the kitchen of our heroes, they brought her from a trip to the island of freedom, but she can't cope with her task of enlivening this kitchen alone. they wanted fairly light colors at the same time, bright, something would be nice, or

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very hot, i add a little oil here right away, and i will not roll the fish in the egg. i'll sprinkle it with lime juice like this, well, in general , you get the idea, we have a little bit of an eastern story today, in general, it seems to me that the kitchen is a great place to firstly, to explore different culinary cultures, and secondly, in order to make them all friends, our salad turned out to be a russian one, not suas, and the fish will be a little bit more oriental salmon. we roll the pieces properly, but shake off the excess and send the frying pan, while our fish

is fried on both sides for one and a half to two minutes, you and i take out the canule, oh look at how beautiful it is, so pam-pam-pam, lovely, just lovely, naturally, we need to wait until they cool down a little, well, in general, they are eaten cold, they are not eaten warm, this is a big minus, i think, you will have to wait a little longer than i would like personally, but let them cool down, but when they cool down, they jump out of the mold easier, it doesn't matter if the mold is silicone or ours is a metal mold, we turn it over, you see what a beautiful crust we have.

fish, and now everything is very simple, we will need our oven again, but now in grill mode, after we have sealed the fish for one and a half to two minutes on each side, we send it under the grill, for about minutes, probably four or five, well, the main thing is to watch, observe, and so that we get a grill. heat up to 220 °, you and i, of course, are interested in a crispy appetizing crust, in the meantime, la-la-la-la, here it is, here it is a victory, another one in the kitchen today, ideal, why i love cooking, because here are our fantasies, undertakings, some, maybe ... bold decisions, and even mistakes, everything can

somehow be brought to life, mistakes can be corrected, because we do not fly into space from the kitchen, but some new ideas to try, how, for example, today in russian salad not sous, or join this classic wonderful french canole, all this at home, and you don't have to go to bordeaux, we have everything right here, beauty, so, salad, dessert on the table, we are literally waiting for a couple. and we take the fish out of the oven, when i cook fish, it is very important to remember that fish does not like it when it is in the oven, and not only in the oven, in a frying pan or if you steam it, so as not to overcook it, it does not like this, it becomes tough, uninteresting, so you and i, as soon as we received this appetizing crust, we remove, oh, lovely,

we transfer our steaks for serving, and of course some greens, but in this case it is like this with us, since here we have everything a little oriental, here mint seems to me very interesting, spanish will go well with these i add just like these look beautiful whole leaves, here is lime as ... which made our fish so moist allowed it to be properly rolled in coconut in punk, well, look at how beautiful it is, well done, you and i are great.

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