and ice cream, and two types of caviar on top, whipping, miseria, bon appetit, but the most important thing is that you now know how to do it, you can easily cook it for her as well, that's all the more so, i can repeat it all for you at home, here i have this thought, if tartar, this is a rich girl, she is a little picky, vulnerable, she is oh my god, i'm afraid here in nature, there may be bugs, there are media, then... khudai is her boyfriend, who grew up on the skerries, who caught fish, burned fires, chopped wood, and says, honey, don't worry, with you sugudai, that is, like tartar, but with character, i'll say it more simply, southern cuisine and northern cuisine, now let's move on to fish soup, madonna. i've tried lahikeyto many times,

but honestly, i've never had it look so beautiful, luckto, you know what i especially liked, what exactly, you did add a little bit of that creamy horseradish, yes, mama myavarda, i would never in my life have thought that there could be delicious flakhikheita, it's just that lakito is about the tenderness of creaminess, here's that note again. such a note, and now trout with kelp, i think that in this format with kelp you'll never it doesn't do it, what kind of lingonberries, crispy kelp, fatty trout, wow, it's interesting how kelp even gives some kind of taste, a feeling of the sea, its saltiness, yes, it somehow reminds me of... berries,

bright notes that soften the fat and fish, no lemon, you need acid, why do you need lemons when you have such wonderful ingredients and such masters of gastronomy, i'm incredibly glad that i met you and you showed me such cool recipes, thank you very much for coming, i'm glad to show you all this and open karelia to your taste, you did it, and did you make a song about karelia? i did, here it is, karelia, karelia, az ranalis, karelia, colorful karelia, magical karelia.

oselkka to karelia, i'm really waiting for you, come soon, meat? this is the food that, it seems to me,

unites people at the table, you can cook such a beautiful tyatnitsa, look, with a lot of sauce, this meat is called ossobuco, osso is a bone, buco is a hole, that is, this bone with a hole, in which of course there is a brain. to begin with, before stewing, naturally, salt and pepper let's dance, then, salt, or rather pepper, now here's salt, pepper. salt, i 'm making such an interesting version of osobukka today, because this version is not classic, i rolled two pieces of osobukka in flour, salt and pepper, heat it up in a... duck pan so that it

's very hot, and i add only butter there, in general this is not quite an italian story, because... a lot of butter, about 80 grams, and in general italians quite often combine butter with olive oil, why? in order to, to maintain the correct temperature, when butter and olive oil are combined, nothing burns, but i'm interested in the taste of the sauce now, this sauce is created thanks to butter, and also shallots, shallots, it's interesting - because it has a brighter taste than onions, you can replace it, of course, with onions, but a little, if you're honest, you like to notice details, such nuances of taste, then this is an unequal replacement, because the onion family, it's diverse,

here i have melted butter, i i add, first i fry, on both sides these two of my beautiful bones, our task is to seal on each side pieces of our meat, this asabuka, which we are preparing now, is better to simmer on the electric hob hephaestus, firstly, it heats up quickly, you saw that the oil melted almost instantly, there is a lock on the control panel buttons, and it is also very convenient that there is a timer ... you can program the operating time of the burners, so on one side we fried, turned over, here is that crust,

now we add all the shalod here, right here. you shouldn't caramelize the onion, however , don't be afraid if suddenly a couple of pieces burn or become more golden there, it's okay, but we still don't caramelize it, we leave it in this transparent state, and now we add white wine here, oh, by the way, a little more salt and pepper before the white wine, the onion also likes salt and pepper, and the sauce likes salt and pepper, the aroma of the onion changes as soon as we add salt, if you want, you can add some spices, for example, a few cloves, it will be very interesting, you can add a little juniper here, it will be a completely different taste, because

these are the meat combinations that i, for example, like to add to the broth, or cloves or allspice or juniper, it turns out a completely different intonation in the broth. the same thing here with this sauce, and now white wine, dry white wine, there should be just enough wine so that the meat is covered to the top crust, actually, this is the basis of our sauce, the wine should not be cold, this is important, not from the refrigerator, that is, room temperature, so as not to shock both the meat and the onion, which was already in butter, a special collection of large-leaf gurmati tea from greenfield. time to hear yourself. greenfield tea, finding harmony. narub everything is simple, just a show, just reality, just news, just sports, just register, rub, just watch. don't miss it, central television - the first information show about

the events and people of the week. russia is changing the doctrine of nuclear deterrence, in response to what threats can moscow press the red button, will the west be able to adequately assess the clear? kiev's allies have already stopped working, zelensky's american fiasco, what was actually in the so-called victory plan with which kiev was going to inspire the west, why did no one in the west ever get impressed, the murderer from balashikha, he secretly mixed poison into parents, achieving their slow death, and at the same time poisoned acquaintances and colleagues, how many victims does the serial poisoner have and how did it happen that under mask... a real maniac, this will be your central television, today at 19:00 on ntv. varangians, premiere from monday at 20:00 on ntv. cheaper only free. on

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persil always persil. grandma's sweater, woven from yarn, mother's hands after separation, the warm sun of the summer beach, the support of the best friend, and correspondence across the distance, long nights that were, an old photo with all friends, this is the warmth that we have preserved, rollton 25 we are flying warmly. a cold knocks you out of your usual rhythm, mom, we are already on our way, koldoc, the active ingredient is active in 10 minutes, a cold is not in our plans, koltakt, we are now giving alcohol, right the alcohol component from the wine, to evaporate, get out of here, we only need... tasty, alcohol is not needed here, and now we just reduce the temperature over medium heat under

the lid and leave the meat to simmer until done, well, you know, it will be somewhere i think, well, at least an hour and a half, because this is meat, it is such large cuts, yes such high, we need it to become very tender, and what we will do with ourselves is preparing dessert. melt 250 g of butter, take 200 g of sugar, we also need vanilla, real vanilla, these are not tubes, i want to tell you, this is a work of not only such, you know, as if associations from childhood, that is, such a memorabilia, yes, when we remember it is very dear to us, but it is also a work of culinary art, because this is ... a recipe that was really widely used, a long time ago by our mothers and grandmothers, wrote down in notebooks,

passed on to each other, here you and i take a big bowl, for example, my granny never had an electric mixer, then a hand mixer appeared, which we whipped, in principle, my grandmother whipped everything by hand, the whisk even appeared later, it seems to me, at first i even, i remember how my grandmother whipped everything with a fork, combined, so the recipes adapted well, here it was the french, when they really had progress, namely in the kitchen earlier. than us, it came to us later, for us everything it was, our progress was aimed at space achievements, you remember, they also said that - do not confuse god's gift with scrambled eggs, and in general they said that cooking well is philistinism, but in the south, where i grew up, cooking well was always considered a talent and such an advantage for a housewife. so, five eggs, a vanilla pod and 200

g of sugar. and now we beat it, after all. well, everything, like in a pharmacy 250 g. now we add flour to the egg-sugar, vanilla, egg-sugar-vanilla mixture,

continue kneading, look what it is. sunny, pay attention, first of all, how good the viscosity is, these vanilla specks, oh my god, how lovely, and now we add melted butter in a thin stream, now it’s clear why our grandmothers and mothers didn’t go to the gym, really, that’s how it is, a couple of times a day for the whole family you cook lunch dinner everything, naturally the mass. should be homogeneous, smooth, now we send this dough to rest, in general, if you have half an hour, then that’s great, and an hour will also be good, but at least 15 minutes is also completely not bad, now cream, we have condensed milk, we have butter, this is an interesting

interpretation of cream with condensed milk and butter, because our butter is melted. let's grind the nuts, as many nuts as your heart desires, i love them since that time, probably, since that period of my life when i lived in georgia, there were a lot of them, in tbilisi they are called baked, any kind, we say baked goods or we say confectionery, yes, we say cakes, pastries, and they have it all baked, baked... in which cream was added with condensed milk with walnuts, this was my favorite type, in general - nuts like these walnuts in the caucasus, they are especially loved, by the way, in georgia they are simply called a nut, just a nut, they don’t say walnut, but if there are almonds or hazelnuts, then they call it by name, well, in general, i need about 100 g

of nuts as much as butter, we take condensed milk, 300 g of condensed milk, well, in general, a can... condensed milk, what a blessing that in my childhood there was no ready-made boiled condensed milk in stores, because in general condensed milk was it's not easy to get, but you still have to cook it, that is, it's a minimum of 2-3 hours of waiting for such a result, if such condensed milk were sold, i don't know what would happen to us, to our health, seriously, because this is exactly the kind of taste, this is caramel, with this, i don't know, for some reason it doesn't seem cloying to me, although of course... cloying, of course, there is a large amount of sugar here, but here some kind of song is happening, here we add melted butter, combine it with 300 g of condensed milk and beat, it is important to us, of course, so that all this becomes smooth, beautiful, even, and tender, similar to cream, well

, there is cream, well, condensed milk is condensed milk, now it is no longer, condensed milk is still the basis for cream, i don’t know, condensed milk itself is of course good, but how much can you eat, well, two - teaspoons, right, can you eat more? no, i more, here it is, look, how beautiful, i definitely won’t eat more than two teaspoons, this is a dangerous thing, here are the tubes, nuts, eclairs with such and such cream, everything, hide it from me, because i will eat it all, and also with nuts, mom, here you go! i have seven, so, well, the cream is ready, now all that's left is to bake a tube, i have a waffle iron, it's well heated, this is important, now we take... the dough that has settled and we send one spoon of dough like this into

the center of the waffle iron, close and bake, it's very important not to overcook, because they should be, of course, golden, but if they are too fried, they will be crispy. red pancakes are like waffles, but we need to make them into tubes, so it's very important 1 2 3 to see how it is everything is fine, but we don't keep it too long, while our first pancake is frying, we take a pastry bag like this, and for convenience we put some tall glass in it, fill it with cream, we work really fast, so so. so, so, so, here, and then they say, yulia, why are you running around the kitchen so fast, how can you not run around quickly here, so, once, oh, we caught it, now like this, and we make

a tube like this, while it's warm, naturally, because as soon as it cools down, it will be crispy, don't go, stay with me, here so pleasant warmth, so... well, look, the first one is not so, beauty, it's true, you can already start on the second one, so, well, of course, this tube should cool down, because if we fill a warm tube with cream, firstly, it will not hold its shape, secondly, the cream will run away, so we wait as long as possible... as long as we can, well, at least three or four pieces, so that we have them on hand, we bake a sufficient number of tubes, now, well, i

like it when there is more cream, here i have a pastry bag in which we cut off we start filling our tubes, and you know, we do it from both sides, one... one, whoops, and two, oh, oh, it's a real process, beauty, but some nut blocked our exit, that's how important it is to grind the nuts evenly, and what kind of incidents happen, they are so fragile, you know, that i'm afraid to take them in my hands, only if i want to eat them, it 's wonderful. of course, i'm not complaining, i'm just telling you, sharing with you, now you 'll try it, but first, first, they'll lie down, stimulate your appetite, we'll have

asabuka is ready, we will also have a salad ready for asabuka, and what do you like more, tubes or nuts? tubes, they are bigger, and i like tubes, because their dough is always thinner, yes, yes, it is completely, it is completely weightless, so tender, crispy and then, you know, one tube - it's true, i can say to myself, well, okay, yulechka, i ate such a dessert, one nut is not enough for me, and then you know, oh-oh-oh, it seems to me that tubes are completely without filling, it's even tasty to eat, and in general they can be filled with anything, listen, you can make butter cream. you can make what is called cream patisserie, that is, a vanilla cream, which is considered the basis for many, many desserts, you can simply make some kind of custard cream, that

is, here you can really go wild, whipping cream with vanilla is already wonderful. so, the tubes, the tubes are ready, lie down, beauties, oh, or beauties, even more so, so. well, dessert is on the table, and sabuka, god, how wonderful, listen, well, half an hour and everything will be ready, and in the meantime we have a salad, look, it's the season now pears, well, just the ones i have on hand, here i have the most, you see, of the most varied and of this kind, i would say pears, but these are of course the most charming, agree. and i them, it is impossible not to take advantage of this charm, so we cut out the core like this carefully, so that only the juicy remains.

the aroma is of course painstaking work, but it is worth it, believe me, you can still save these tails, it turns out beautifully then, so these are the halves we get, the main thing is to take out all the bones, than the more cut, the tastier, just such recipes are suitable for... fruits that have either been lying at home for a long time, or are overripe at the dacha, already for jam, for example, such pears are definitely not suitable, because they are only good for jam, they will turn into such a puree, but for baking or salad, as you and i are going to do now, it is just perfect, in this recipe, plums would be good, and even apricots, while there are still such seasonal fruits, you can

experiment, here the most important thing is... what kind of leaves do you use dressing, but first you and i put the fruit in a frying pan, and put butter in there, a generous tablespoon, the butter starts to melt, and we spread it out like this, cut side down , in a frying pan, as for the dressing, the pears should be fried, caramelized, and you and i take a small bowl, add a teaspoon of honey to the bowl, liquid, it’s better to take the kind of honey that you know, well, it really pours out like that, because we need it for the dressing, and add

olive oil here. two tablespoons, balsamic vinegar, one tablespoon, juice of half a lemon and combine it all, it turns out, look, what a thick, beautiful emulsion, wonderful, of course, you need a little salt and pepper. and also a drop of vanilla extract, just a drop, yes for pears, vanilla in combination with fruits in salads with cheese also gives a very interesting note in the dressing, well, actually, we have the dressing ready, 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 is a matter of technique, do you feel it too? makheev! to earn money on my savings, i open a deposit in t-bank with a yield of 20%. open a deposit in t-banks with a yield of 20% per annum. e-bank, there is only one. there is no full-fledged bedroom in our heroes' apartment. here is the mother's office, then a living room with a sofa, where the daughter lives, and the head of the family has to. from room to room, we give this room to the child, and we will move to the hall, which is planned to be made a bedroom, how do you imagine the future room, something light, we will divide the bedroom into two zones, in the recreation area we will have a bed with beautiful upholstery, we will take the workplace away from the eyes a little, we will have it on the loggia, work and rest, the apartment issue combines the bedroom and home office, we got a multi-layered interior with a lot of worked out details, here

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welcome to the show miracle, it is here that we, together with children, discover their boundless inner world, i am fond of island. cards tarot, i bring people to the future, you will be at a barbecue, a man is sitting with swords, that means i am at a barbecue, these are not swords, these are skewers, at night i crept to the refrigerator for goodies, not goodies, i'm coming, today we will cook shakhshulka, i'm already drooling over your height, when will you grow up, kemoch, multi-instrumentalist. a miracle with arseniy popov, and i invite you to the carefree world of childhood. today at 20:20 on ntv. and now

about the basis of the salad, without which the salad is impossible. the salad is impossible without leaves. you need green accompaniment, you know, like an orchestra. so today we have an orchestra - a mix. tango - white dacha. the mix consists of mongold and rukala. spicy and tender at the same time. the series is called for salad fans. well, as usual, everything is sorted out, leaf by leaf, washed in three waters, super healthy and convenient. take a large bowl. look, not leaves, but joy. oh! in general, no matter what you season these leaves with, they are very tasty and healthy. first , we season the leaves. and so carefully, because this is a grass , by the way, it needs to be seasoned just before serving. these leaves do not like to stand and wait for a long time, because they are

really demanding in their preferences, then this should be the first dish, it seems to me, by the way, rucala has a very good effect on the digestive system, thanks to the bitterness that it contains o... then you can beat some of the cheese into a homogeneous mass right into this dressing, you get such a cheesy, well, not mayonnaise, but such a cheesy thick sauce, i prefer it for this salad, because the leaves are such tender, leave the dressing more tender, more ringing, add cheese in such pieces, well, i don’t need all of it, i guess. by the way, gorgonzola pear is a classic combination, that’s clear, but i want to say again that any blue cheese, that is, cheese with noble mold, goes very well with fruits, that is, it can be some, well, i just

don’t know, there are very tasty, by the way, blue cheese, goat’s with mold or sheep’s, and if you have apricots or plums here, then everything will also work great. so, we have pears ready, we turned them over a couple of times. from side to side, look at what a wonderful, golden crust we have, if desired, this salad can be served warm, that is , right from the heat of the oven, put it. here are the pears, in this same hot frying pan, we send a few pieces of ham, so that we get almost ham chips, you know, sprinkle hot pears with cheese, the cheese begins to cry with joy and pleasure, so by the way with... you could also add some nuts, okay, we are without nuts today, you

you see, and the smell, and the smell, tell me, tell me, yes, so, the salad is almost ready, you know what is missing, well, tell me, greenery, well of course, and not just greenery, but some note, for example, tarragon, that's wonderful, and the pear loves it, the cheese is happy at... the ham is so happy, look, that's it, the salad is ready, if you want a little more dressing, well , so that everything comes together, so that the toys are somehow dipped in this way, and the ham also participated, so, we have dessert salad ready, in fact, asabuka is also quite ready, in general for asabuka we nothing else is needed, we only need a good appetite, look. how wonderful it is,

i think it's simple, it's a masterpiece, honestly, it's a masterpiece, actually, all this joy and beauty was started for the sake of this marrow bone, so the bone is of course a reward, but besides the bone, look at this sauce, it 's really something, and how simple, just onion, salt, pepper and a little. wine, you can beat it, boil it down, add a little flour there, so that it's thicker, or you can just like me, add salt, pepper and i also want some herbs, come on, what herbs do you want, what herbs do you want, i'll add them, honestly, rosemary, cilantro, i don't know, thyme, well it's best to say what you want, but rosemary and cilantro don't really get along, well listen, how come? because after all, we have rosemary, well, it will be

thyme, i lied to you, forgive me, well, just rosemary, it's very bright, and it seems to me, after all, the meat is tender here, we 'll beat the shalod and the white wine will be destroyed, rosemary would be good with lamb, with something such a brighter taste, well, this is what we got, here's another bouquet, we'll make a family, oops, m, well, tell me, i'm really proud of our morning today, it's not a morning, it's some kind of miracle.

hello, this is the information service of the ntv television company, yulia bekhtereva in the studio. the death toll from the explosion at the gas station in dagestan has increased to 11, among. there is a possibility of an explosion in the building of a fire.