the same, at the same pace, the main thing is to try to spin, you are doing it too beautifully, let me spoil this beauty a little, i'll try at the same time, what is it like, i told you that i would spoil my beauty a little, okay, i didn't spoil it that much after all, we put the quail and the chicken pie in the oven, 200° for 15 minutes, after baking we coat the quail with sauce. freeze-dried raspberries and pine nuts. and finally the long-awaited moment, let's always feel sorry for spoiling beauty, well, come on, bon appetit, you eat too, eat, don't trust, worry, i'm doing well. well, don't

be silent, say something already, i never believed in quail all my life - well, it 's a delicacy in itself, you can't do anything more with it, and you seem to have made an even bigger delicacy out of a delicacy, then all my life i believed that quail is just bones, there's no meat, there are no bones here, the meat of the sea is crazy juicy, here you also have shrimp, freeze-dried raspberries and f let's try some more chicken pie, come on, the shine is crazy, the density of the dough, these patterns really thorough, beautiful, perfect, and the mince too, as if you were eating, like a bird dish, but the bird is divided into two parts, yes, we tried one part in this form, the second part in a different form, in short, next...

the time when they tell me that krasnoyarsk is one of the new gastronomic capitals of the country, i will add, yes, but for the most part it is probably, thanks to nikolay, thank you, colleague, grace, krasnoyarsk is not for nothing called the new tourist and gastronomic center of siberia, the views here are such that they take your breath away, and from the masterpieces of haute cuisine dizzy, stage emotions, i'm stuck, want to catch up, i won't let you, opa, opa, oh you, okay, let it be this time, that there are 300 m left, i can't believe it, that's how it turned out. my

adventure in krasnoyarsk, it inspired me to write a new song: catch! i thought i knew what krasnoyarsk was like, constant frosts, eternally cold, i was met by the southern heat, that's such a surprise, one of many, krasno-krasnoyarsk, krasno-krasnoyarsk!

i think that berry fruit pies are the perfect way out when, firstly, you already have here are some left, look, i have such wonderful nectarines, but i've already eaten them this way and that way, nectarines are not suitable for jam, but they are very good for pies, you and i need 125 g of flour, 25 g of powdered sugar, 60 g of cold... butter, well, in general, you guessed it, we make such a shortcrust pastry: lemon zest, a little salt, of course, we start whipping.

here we have such a wonderful, look, crumb, similar to breadcrumbs. now we take one egg, break it, just like that, carefully with a fork. half, in theory i need half of this volume, because i need the dough for one cake, just this amount, and i need exactly as many eggs so that, oops, this crumb turns into dough. now we take baking paper, i need two sheets, we put the dough on one sheet, the dough can be cooled, if time allows, then

look, it is so very accommodating, wonderful, if time allows, you can put the dough in the refrigerator for about half an hour, so that it cools down and... becomes more, you know, denser, but basically you can roll it out right now, a little flour, another layer of baking paper on top and a little bit of a rolling pin, like this we distribute the dough, we get such a beautiful thin ringing cake, we take the form, here i see, i lined it with baking paper, we remove it, oops, and

distribute the dough in the form. we remove the excess, by the way, this dough makes good cookies, shortbread, i leave a low edge, somewhere in half of my baking form, this sliding one, it is very important to distribute everything well here, so that these are the ones that are baked well, you know, the joints of the bottom and sides, i align them so that , of course, i need a side approximately, well , with an error of no more than a millimeter, the height

should naturally be the same everywhere, so we laid everything out so neatly, laid it out, look how beautiful, now i take baking paper. i poured this kind of load of beans on top and sent it to the oven for 12-15 minutes, the temperature in the oven is 180, we need the cake to be almost ready, golden and so crispy you you also feel it moheev motor oil genergy fsint represents the source of my victories is in how you prepare for the race, keeping yourself and your car in peak shape. the smart formula of genergy fsint motor oil contains additives of targeted action that protect your car. genergy keep your engine in shape. miracle with

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while the cake is baking, we'll make a frongepan. what is a frongepan? an interesting name, right? it's almond. basically, almond flour, sugar butter. you can do without shortcrust pastry, just take frongepan and drown any pieces of fruit in it, plums, peaches, cherries, apricots, nectarines, as we will do, pears and apples and so on, that is , frongepan, it is very pliable, flexible, it turns out, you know, almond, well, i would say, almond biscuit or almond shortcrust pastry, in general, it is somehow very close to this feeling of crumbly, but with the taste of almond dough, and we have 120 g of butter, the same amount of almond flour, 25 g of regular flour and 100 g of sugar, we start to combine it all, we

added cold butter to the shortcrust pastry, here we took room temperature butter, and eggs here again we need, for this amount of ingredients we need one and a half eggs, so i take two. mine are small, this is generally important, in fact, an egg can be larger, yes, it is, then it is exactly one and a half eggs, but i have small eggs, so i gradually add half of what is here, op, then we'll see how we will get homogeneity here. no, i don’t need to add any more eggs here, i probably got about one and a quarter,

i’m leaving it aside for now, my frongepan sounds so charming, really, and now i’m taking nectarines, and as i already said, these can be any fruits, absolutely any, and what’s good is that the fruits are seasonal, that they are sweet and juicy, but at the same time i specially left these, you know, large, firm nectarines, just for this dessert, i put them aside in... that is, a well-baked tart, well because first we bake the shortbread crust, and then we will also bake it all together with frangipane until it is ready, frongipane is a relative of marzipan, well, because both have almonds, only marzipan has almonds,

powdered sugar and nothing else, and in frangipane you see how much beauty there is, butter and... eggs and flour, i cut four nectarines into such slices, one inconvenience is when the nectarines are so hard, you know, it is not so easy to free them from the stone, but it is okay , but it affects the result for us it will work, we take out our cake, i remove this weight from the cake, now we put our frongepan on the bottom of the cake, which has become slightly golden, i generally really like it when shortcrust pastry is really ringing, not raw, so it

is important not to skip this, this is the stage when we first bake only the shortcrust pastry cake. we put the frongepan like this, my nectarine pieces are immersed as close to each other as possible in this soft filling, the more fruit, the tastier, and the fruit, as you know, when they are exposed heat treatment, they lose - moisture. that's why they shrink a little, so don't be afraid, you know, just generously stuff them in here, so, well , look, it's just delight, we'll have such a quantity of fruit filling, so, now the oven is also preheated to

180 °, a warm mold, we send it. our tart for another hour at least, of course, it depends on the power of your oven, but we'll need about 15 hours while our tart is baking in the oven, we make cutlets, a very simple recipe, but most importantly, very tasty and useful, i have turkey pava pava, this is 100% turkey fillet, sliced ​​... steaks, the meat is tender, dietary, this is what you need for those who watch their diet, it is safe, hypoallergenic, so it is suitable even for small children, here i have breadcrumbs, just homemade croutons, i dried some bread, then chopped it up, grated cheese, it is better to take hard cheese, it tastes better and behaves better for

breading, a little herbs, here is dried oregano, marjoram, rosemary, thyme, any. herbs that you like, now the pieces themselves, we salt them, pepper them, they shouldn't be straight from the fridge, that is, they should be at room temperature, and i'll also need two egg whites, which i 'll whisk a little like this, so that you get this, you know, light airy mass, but not like these... peaks that don't look like clouds, just a little like this, that's it, now salt and pepper on this side too, first into the whipped

egg white, then here to the croutons, herbs, grated cheese, heat it up frying pan, frying pan add butter, in general, you know how happy i am with my induction hob hephaestus, it literally responds to my every touch, because se... but the controls work perfectly, the booster quick heating function is especially convenient, and of course, the appearance, but the black glass-ceramic surface fits perfectly into any interior. kitchen in any design, as soon as the oil warmed up, that's how my chops were miraculously

bathed in crumbs and cheese from all sides and we send already on a very hot frying pan. fry on each side for about seven minutes, because this is the kind of meat that cooks quickly, and the most important thing is that it really is easy to turn it over a couple of times, you don’t even have to cover it with a lid, it will be juicy and tender anyway, as soon as we have a crust on one side, turn it over for another 5 minutes. fry on this side, by the way, in the meantime you need to put a pan of water on it so that it boils, we will also cook pasta for these wonderful chops, our

the chops are almost ready, look how beautiful they are, take them off the fire. they won't even have time to cool down, and the pasta will already be ready, just sprinkle the chops a little, for example, with parsley, so, as for the pasta, i have water boiling here. pour salt into the boiling water, about half a teaspoon of salt, and take the pasta. my pasta is wonderful, granddi pasta, there

are panels, the pasta is made according to traditional italian recipes, from durum wheat , made on bronze matrices, this means that it perfectly absorbs any sauce, i don't have enough of this pasta, i want more, here. and today we will have a very interesting sauce, we will have carbonara, but carbonara with pistachios, while the pasta is cooking, as you remember, we do not cook it for literally one or two minutes, compared to the instructions on the package, we take a blender, like this one, here i have pistachios, they are not salted, we turn them into such a powder, almost a paste, beat the pistachios. you need to chop the pistachios very, very finely, turn them, you see, into this, look, almost pistachio

flour, yes, put it aside, here i have eggs, or rather yolks, seven yolks, i start to beat them carefully. add cheese here, i have picarina, this is sheep's cheese, hard, well, such a typical italian, it is prepared perfectly in rome, but the most delicious picarina i ate, of course, in tuscany, there is even such a city, called pienza, here is picarina where pienza is a really famous cheese, i added 90 g of this cheese here, now this is the basis of our sauce, and here i have smoked brisket, in general, of course, it would be ideal to take

guanchali, guanchali is a smoked cheek, because the most delicious carbonara is made with guanchali, cut into cubes. take a frying pan, put the frying pan without oil, now add the water in which our pasta is cooked, the thing is that this is magic water, it has a huge amount of gluten, because gluten is what the pasta releases when it is cooked, and this is what allows us to have just... this silky, delicate, smooth sauce. we will save a little more water. we throw the rest of the pasta on

colander, return to the hot pan without fire, without fire on the stove, on the hob, but with fire in the heart. add here our cheese sauce wonderful, of course, a miracle, this smoked smell is here, now constantly stir our pasta, add a little water, if necessary, the pistachios that you and i crushed. and a little

black pepper, well, as to taste, it seems to me, a teaspoon is exactly what we need, so here we continue in a hot frying pan to bring our pasta to readiness, or rather not in a frying pan in a saucepan, forgive me, misspoke, look, look at this, what a delight, fried, smoked, more water? in which the pasta was cooked, both, like this, it is important to stir all the time so that our yolks do not turn into an omelet, so that we get this egg, look at this beauty, luxurious texture, this balance is very important, you see, so that the sauce is not

watery, that is, not... to overdo it with water and, but at the same time, so that the pasta is juicy, well, and at the same time they should remain al dente, but this is just the easiest with this type of pasta, because it is very difficult to digest durum wheat pasta , and even more so when it looks so magical, look, oops, they sent it, i think it's a dream. in any case, i 've been dreaming about it since this morning. nice meat in the kitchen. pava-pava is delicious, little fat and lots of protein. start every day anew, stay true to habit, experiment or choose the tried and tested. the paths to inspiration are different. the solution is one. hephaestus, inspiration, business, technology. this is

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him turn around. he'll dig his own hole. anton vasiliev, do you want a new war? nevsky, new season. our profession consists of driving out and running away. from monday at 20:00 on ntv. well, if anyone wants more black pepper, of course, you can add pepper here add, but i think you need to add not pepper, just a little bit of greenery, and this is a little bit of parsley, just a little bit. very finely, of course, no one adds parsley to real carbonara, of course, but pistachios are also not added to real carbonara, we have such a little carbonara, i would say, in such a modern interpretation, a variation on

the theme, but nevertheless the sauce is quite right for carbonara, everything is mixed again, if you want you can. put more grated cheese on the table, if someone finds it not enough, but i think this is already fantastic, well, here we have turkey chops and pasta on the table, we take out our pie, wow, look how beautiful it is, you can see, yes, before we release it from the pan, let it cool down a little, but we just need a little of this time, we take jam maheev, this is... orange jam, this jam is fantastic, you know, i just love toast with this jam in the morning with tea or coffee, well, or in this case, make glaze out of it, besides the fact that it holds this such a glossy structure, but also of course

this aroma is something incredible, and of course it's great, besides the fact that our tart with nectarines will shine, and also this sweet and sour story about freeing the kroch from the form , transferring it carefully-carefully either onto a plate or onto some kind of surface like this , look at what i have. the surface,

beauty, yes, only, and now, if you want, you can put it through a sieve, then it will only be this glossy - the surface is like this, you know, shining, but i really want there to be these pieces of orange zest, which is added to this jam, well, actually, because of which it is orange jam, because it tastes better, that's why i don't rub it, i have two in one at once, i have such a glaze, look how elegant, yes, the wonderful taste of orange, just danced, yes , he also really likes it, well, tell me it will be more elegant with the glaze, and cool, well... the pie is ready too, that is, you and i have almost

the whole lunch ready, you know what you want, you really want coffee, to start the day with a cup of coffee - it's a wonderful tradition, at least in my house, so i got this little helper, a redmond horn coffee maker, it has several programs for making different drinks, there is a platform for warming cups, so that you feel like a real barista, the coffee maker comes with all the necessary accessories, filters, a peel, a tamper and so on, well, in general, i'll treat you to a fantastic espresso now, so, this is your coffee, thank you, and all that's left for me to do is to wish you a bon appetit, loudly say it to everyone at the table.

hello, this is the ntv news service greeting you, this is the program today in the studio dmitry zaboisty. congratulations, words of sincere gratitude are addressed to teachers today, those who do not celebrate their professional holiday. russia has always been famous for its strong pedagogical school, people of all ages and professions remember their teachers and mentors with warmth and gratitude. their sincere participation in our su.