well, i would believe it. how many people are ready to buy a fictitious plant? we conducted our own experiment to deceive gullible gardeners, as well as wild berries and wild mushrooms in our own plot. is it really possible to grow something like this? already at the end of summer, we had mushrooms in some immeasurable quantity. and how interesting, to preserve your harvest. what amazing things can be made from ordinary cucumbers, tomatoes, garlic. and apples, so delicious that you want to open a jar and sit down like this, right with a spoon, well, in the end programs, as always the recipe of the week, we test an idea from the internet and check if it turns out tasty, this time something very autumnal and country, dear summer residents and gardeners, stick to your screens, right now on the air of live food there will be something especially interesting for you, what is fashionable

to plant and grow this season? beautiful, tasty, unusual. after watching our special issue with an overview of the most current gardening trends, you will be ready to look at your neighbors with superiority. papaya in the krasnodar territory. how do you like that? in in the greenhouse of kubanets andrey labanov all year round there are always fruits not lower than +18. when papaya begins to bear fruit, it does not stop, that is, here the fruits go, go, go, there are new flowers on top, here the lower fruits are already ripening, it is recommended to pick the fruits in this state, our tourists in thailand and vietnam call it "zucchini on a palm tree", but in general, ripe papaya, if you have not tried it, tastes like apricot, pumpkin and melon at the same time, it is even called a melon tree, because the fruits have an external...

similarity. the seeds are used as spices because they taste exactly like wasabi. and by the way, the seeds, if you take one teaspoon of seeds and eat them in the morning, they act as an energy drink. eh, just right for brain activity. andrey also stews and eats the roots of calacasi, which look like sweet potatoes, and many people keep them simply as houseplants. and his passion for exotics began with passion fruit. it is also known as passion flower or... siflora, this liana twines along a support and blooms beautifully, ripe fruits fall to the ground like apples, in winter the leaves shoots freeze, but the root withstands the cold, in the spring it starts growing again. our family was not rich, we basically could not afford such expensive fruits, so when i grew up, i accidentally came across this morakaya somewhere or they brought it to me somewhere, i tried to germinate it, there were many failures, because well, you know , they pick green ones, bring them here, but somehow some seed hatched. i

kept this liana like a zenitsoko, it grew before my eyes, over time it bore fruit, fans of the unusual break amazing gardens in cooler regions. roman kunetsky in domodedovo near moscow cultivates several hundred species of plants from different parts of the world, from ginger to the asian citrus yuzu, which is used in trendy restaurants instead of lemon and lime. there are no fruits on the feihua tree yet, but the main thing for roman is that it has successfully overwintered in its new location. a very interesting feature is that its leaves smell exactly like the fruits of the feihua. yes, it smells like such a peel, the peel of the feihua, which is the most aromatic. the southern guests are not bad live in the open air. nazim for some roman builds a shelter, a karaba, inside which the temperature is kept around zero. for many. plants this is enough, and

this method is also cheaper and simpler than year-round greenhouses. the latter, by the way, have a rich past in russia. the passion for exotics blossomed back in the days of peter i. it was he who started the fashion for greenhouses and it was quickly picked up by the nobility. near st. petersburg, even in winter, cherries ripened, peaches gave fruit, and grapes filled with juice. the memories of the english branesa have been preserved dimsdale, who spoke of melons from... to warm the cold petersburg soil. and the engineers of that time racked their brains as an addition to the stove that stood in the greenhouse, the soil was also heated, that is , there were special furrows into which horse manure, bark, trees, leaves were poured, all this rotted and gave a certain heat after several months, well, later they began to be used. gardeners achieved

such success that greenhouse pineapples in russian estates were salted like cabbage, stewed, made wine from them, there were also their own citrus fruits. tolstoy asked his mother to make her some jam from pomirants. pomirants is essentially a bitter orange. it had to be boiled for a long time with a lot of sugar until it became marmalade. and leo tolstoy could spread this marmalade on his bread. tolstoy loved asparagus, which was also widely grown in tsarist russia. he even mentioned this delicacy, for example, to vanya korenina. all year round, asparagus grew in the greenhouse of the tver estate znamenskoye rayok, not far from. torshka, of course, is, first of all, a very beautiful place. the columns of the main house lined up like a necklace given to his wife by the owner, general fyodor glebov. well, we asked the historian of cuisine, chef anton prokofiev, to prepare what they could eat here at the end of

the 14th century between balls and receptions. asparagus was first grown in estates, and then, when this plant became fashionable, relevant, then... most often, it was grown specifically for st. petersburg in the tvestskaya province, and for moscow in the khamovnicheskaya sloboda. of course, after the revolution of the seventeenth year, asparagus disappeared along with the estates, their owners, not remained neither in the gardens of soviet citizens, nor in the kitchens, soviet restaurants, and certainly not in the canteens, so now spazha is perceived as an exotic product. anton prepares biarnes sauce, tarragon leaves, also known as tarkho. he boils them for a long time in a mixture of wine, vinegar and lemon juice, then thickens them with yolks, fries the asparagus with lemon zest, serves with smoked salmon sauce and tarragon. the aroma

of salmon, from asparagus, is bright, rich and wonderful. recognizable combinations with notes of tarragon - this is almost ideal gastronomic combination, bon appetit! asparagus is increasingly grown by modern russian summer residents, who, however, have developed a craving not only for the unusual, but also for what will add efficiency to the farm. for example, multi-trees: grafted branches with different varieties, for example, pears or apples, depart from one trunk. this gives not only a kaleidoscope of fruits, but also stability of harvests, it happens, have you noticed yes, that one year there are a lot of apples, 2 years there are none, then again yes even the trees break, this is exactly how the tree garden helps us, you can say, avoid this moment and annually a little, but there are always apples, here we have four varieties now, three of them with a harvest, yes,

one is resting, there are other variations, gardeners graft apricot to plum or collect several varieties of cherry on one tree, looking at this, you will believe in ... any botanical miracles, and scammers use this, what is the dark side of gardening, how much effort and money fans spend and what sometimes grows from seeds with flowery promises, we will tell you in a few minutes. flowers in the form of cats, a mixture of tomato and potato, we expose seed sellers, scammers, and does black poison want something? mushrooms in flower pots. joke or reality, what is good about the cloudberry, here you open the aroma a whole year has passed, but it still remains, as well as secret ingredients that work wonders with preparations, parhatsy have

a specific smell and a traditional recipe of the week, together with a professional chef we test a dish from the internet, is it worth repeating at home and is there any benefit, how to love eating fish, and also learn to cook it like this, so that it was both quick and easy. now in the studio with me is chef igor molodkin, who will share his secrets of culinary art. the easiest way is to take ready-made fillet, it is the least hassle. i chose cod, but any white fish will do, i, sergey, will take care of the fish, and you take care of the potatoes and onions. the potatoes must be very thinly sliced. chop the onion, cut the cod fillet into small pieces, grease the baking dish with butter, lay out a layer of potatoes in an overlapping manner, then onion rings, anchovies, olives, capers and pine nuts, fish pieces on top, now

you need to add cheese, i take two types at once, inside the casserole we will grate mozdam cheese from the breslitovsko brand, you will help, with pleasure, but mazdam, it has a sweetish nutty taste, how will it go with ... fish, potatoes, you can be sure, it will be very tasty, grate the cheese, and then repeat the layers of onions and potatoes again, add nuts on top and another type of cheese, aged cheese. to taste rich and piquant, because it ripens whole year, i personally saw it in production, i confirm, and it is ideal for creating the best crust, put the casserole in the oven for 40 minutes at 190 °. how i like such recipes, simple, fast, tasty, and these products are always at hand: potatoes, cheese, butter, added a few bright accents and ready, yes. yes, everything was so simple, we should not take interest from people, as long as possible, no, we

can pay them ourselves. free credit card uralsip 120 days cashback up to 30%. bankura, nothing extra. do you feel it too? makheev, every third business develops with the ecosystem of the contour, is based on real developments. we start a new tournament or continue the old one, we called it to be continued, not a firebox we are not carpenters, oh-oh-oh, their weapon is the brain, they burn with intelligence, their strength is reason, the game that in russian is called erudite, their strong point is erudition, let it be the big bang theory, the brightest minds, artificial intelligence, will again converge in an intellectual. fight, we play on, our game, a new season, today at 15:00 on

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this is live food, a program in which i, sergey molozyomov, find out what is harmful and what is useful. garden novelties and exotics. what interesting things can you grow on your plot? this is the topic of our special issue, and we have not told everything yet. recently , hundreds of thousands of likes were collected on one of the american sites photos of amazing plants. their flowers resembled cat muzzles. were even cool, bought these seeds and planted sold seeds, reviews of the novelty, true them, but the result was more like a field clover, i thought i was too old to fall for something like that, it turned out that the flowers and cats were painted by a neural network on the orders of scammers, neuroartist elena popova showed

us how easy it is to do this now, instead of a canvas there is a laptop, paints replace. keywords-hints, the so-called prompts, from them you just need to make a description of the future image. let's take, for example, a club not like a potato, fruits like a tomato, a few tries and a convincing miracle bush comes out. oh, here we have six images, well, i would like to i believed it, it's a pity that it can't be grown at the dacha, we'll try to sell our tomato, also known as a tomato, it's... a cartomat. we laughed as an editor, coming up with a name. we publish the ad on the internet. will we be able to fool the gardeners? we'll find out soon. in general, plants unknown to science regularly go on sale. so on the internet they advertise a certain columnar pear, whose fruits allegedly do not hide in the branches, but conveniently grow right on the trunk. the pictures

are created simply, explains the breeder and candidate of agricultural sciences, mikhail kachalkin. you can do without neural networks to deceive the buyer, you need to take a stick, leaves and pears. we tie a rope to the half -stem, tie such a pear to a stick. later we found out that it is better to use not a rope, but scotch tape, it holds the fruit better. with the same success we can make a tomato tree, a plum tree, an apricot tree, and seriously, a columnar pear does not exist, there is a super dwarf pear, which only remotely resembles a columnar pear. and at the market, together with garden blogger alesya danilova, we found, for example, a wild strawberry, supposedly a hybrid of wild strawberry and wild strawberry with a particularly sweet taste, another seller offered us black strawberries, but the woman tried to tear off the label on the pot for some reason,

and having failed, she went to the hill for another seedling. it's great to get a black prince there, and there is an albion written there, but the label cannot be collected and sold, but i want a black berry, we also bought black raspberries and red hosta, let's see what grows from this, we'll plant it in partial shade, watch, let's see, maybe it will turn red from shame, but it is unlikely, all summer olesya cultivated the dog. garden, but only the promises turned out to be colorful. the hosta grew ordinary green, turned yellow by autumn. which is not surprising, biologists do not know the variety with red leaves. the wild strawberry also turned out to be just a strawberry, and its sister with black fruits let us down. so far we do not see any black berries here at all, here

it also turns red, well, the truth is here it began to spoil a little, maybe this is the essence of a black berry, and the raspberry refused to turn black, as a result, money wasted. another one the danger that lies in wait for all gardeners - these are injuries. passionate summer resident blogger tatyana rustaeva has grown about 200 varieties of tomatoes, some look like cloves of garlic, others hang like pears. here every day there is either weeding or harvesting. all women will understand me now. this is our favorite pose in which you stand, sometimes not for 5 minutes, but for an hour, two, three, respectively, when you get up like this, you have. your back hurts, it’s impossible, you crawl to bed, wake up in the morning, all broken. neurologist inna fillatova notes,

that with the beginning of the gardening season she has more patients shows how not to strain your back. correct posture when doing housework, it is characterized by keeping the spine in neutral positions, that is, either we bend or we straighten, something in between is contraindicated. tatyana. this raised the beds to a comfortable height, the project was drawn together with her husband, especially for her height, and from physical activity in the fresh air, now only benefit. high beds are convenient primarily because the lower back does not strain. right now we are picking a zucchini, and i didn't feel any tension in my back, but if i had bent down from below to pick it, then after a few bends my lower back would have started to hurt. oksana peskareva, the head of the landscape bureau, also gives advice on making gardening easier. she says that you can use

edible plants for decoration and thus reduce the number of plantings, for example, make a tea bed instead of just a flower bed. herbs bloom beautifully, smell fragrantly and make a wonderful drink. another trend is shrubs. on a standard, a long trunk. it is grafted onto a base with strong roots. another plant, the same red currant, there is no need to bend down much in order to collect the harvest, children and elderly people can also easily approach, it is also practical, because we transfer the entire harvest to the second floor, below we can plant either annual flowers, or tea herbs, or strawberries, berries from such a mini tree are no worse than ordinary ones, oksana makes compote from hers, finally, fruit trees can be flat if you ... them on wooden frame, trellis, they take up little space and do not fill up with harvest, which is then a pity to throw away and difficult to process. in general, you can ease the gardening burden with

the help of beautiful, sometimes non-standard solutions, the main thing is to be suspicious of completely extravagant proposals, like the one we published on the internet. let me remind you of our idea, we are trying to sell the seeds of an imaginary plant that neuroartist elena popov created with the help of artificial intelligence, the result exceeded all expectations, it turned out, that pomidophile, a bush with tomatoes on branches with tubers underground, is in great demand, in 5 days the ad has accumulated more than four thousand views, our producer olga kobzar was inundated with messages and calls, i am purely interested in zacherementa, well, tell me, have you even heard of this plant before, such beauty does not

know me about vigilance, we are filming a program with sergei alozyomov, ntv channel, and we generated these images using neural networks, i just realized, my seeds, i think, how wonderful, well done, although in general our the miracle bush is not entirely a fiction, agronomists from different countries and just enthusiastic gardeners have repeatedly tried to create a plant whose tubers are potatoes and whose fruits are tomatoes. in the thirties, they even exhibited this at vdnkh, but success was mainly achieved through grafting, each seedling required a lot of attention, then the idea

was abandoned, potatoes with tomatoes. it is still more convenient to grow separately. live food is on the air, i am sergey malozyomov, watch below. which wild berries become more useful if they grow near the house, as well as canned food from ordinary amazing harvest. what does a pickled dragon cucumber taste like. and the recipe of the week. we cook according to a video from the internet and understand the taste and benefits. cheese.

happy, our love and willingness to do something with him is enough for the child, i am a cartoonist, who is usually the hero of your comics? this is not a fidget, a heroshlyapnik, how to understand that you want to throw knives, my dad is an eight-time world champion in this sport, they say we are eternal gods, you made a lot of money filming, honestly i can't say, and if you say that... what will happen nekhona, i decided to invite an unreal photographer, famous all over the world, to help me, his name is andrey borisov, arseny, more intelligence on his face, please, something tells me that this is all easy, give me a stick, a stick, a miracle with arseny popov, take care of your childhood, today at 13:00 on

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porcini mushrooms can be grown right on the sill? a video with such a recipe has gained 18 million views. summer resident sergei shows how he adds yeast to ground porcini mushrooms. waited for them to sprout. thanks to this video, we grew grips, a three-story house, on our plot. now our whole family lives there, and we don’t pay for utilities. in general, yes, the skepticism was not in vain. a few

months later, sergey's disputes woke up, but they did not yield a harvest, they only harmed the plants. the floodplains have completely ruined us, so it turns out that it needs to be saved. the same thing, i think, needs to be saved and the bulbs. however, there are successful examples. a blogger from the leningrad region , tatyana bedareva, collects aspen mushrooms, birch boletes and even porcini mushrooms on her plot. we planted mushrooms at the beginning of may, and by the end of the summer we had mushrooms in some immeasurable quantity, and exactly where we planted them. true, for this it was necessary to carefully prepare the soil, mix horse manure with humus, peat together with mushroom spores and bury it under the trees. and myself... an important detail: tatyana's plot is forested, and it is important for the listed mushrooms to have a close connection with the roots of trees (mycorrhiza), otherwise they do not grow. we have a swamp nearby, the soil is quite acidic, and here, of course, there is a piece

of forest. i think that if you plant mushrooms in the beds, then they are unlikely to grow. some people successfully move them from the forest to the house, not not only mushrooms, but also wild berries. for example, a breeder from the moscow region, nail suleimanov, learned to grow a delicious relative of the cloudberry, the arctic raspberry. the first bushes were sent to him by geologists from far eastern expeditions. in search of the best varieties, he went with his wife to sweden, before that he even learned a little of the language convinced his wife that a vacation on the north sea was no worse than the south, where they were actually going. and i planted all this, it all multiplied, here are very beautiful fields. it was, it bloomed very beautifully, and my wife said, when did you treat, finally, to the doval of this berry of the prince, nail fulfilled his promise and even bred his own productive and unpretentious

hybrids, growing well in the climate of the middle zone, and it can be grown, as i understand, from sochi to arkhangelsk, from sakhalin to scandinavia. it simply grows there naturally, you just need to provide it with moisture, good nutrition and protection in the south, protection from the sun at lunchtime in such a harsh sunny time. this is how children are protected on the beach from ten, let's say, to three, this berry tastes like raspberries, peach, pineapple and rose hips, but as nail's wife tatyana says, the most valuable thing in the lingonberry is its aroma. last year i froze it, we still have a little stock left, so you open it, the aroma has passed a whole year, but it still remains, and literally a few berries are enough. lingonberries

are cultivated in the kostroma region. at the experimental station , they have been experimenting for almost 40 years, taking samples from the forest, planting them in plots and leaving the most promising ones. as a result, garden lingonberries are already much larger than their wild ancestor. look, what a difference: lingonberries collected in natural conditions are somewhat smaller, but perhaps in a separate year they will be larger, but in this year they are definitely five times larger. the head of the breeding group, galina tyak, says that lingonberries improved by humans are also more useful, they contain more anti-inflammatory polyphenols, here is the content of organic acids that give a strong... on the contrary, it is lower, but

the yield is richer compared to forest ones, especially in local varieties, kostroma pink and kostromichka. the average yield is 1.5 kg per square meter, maximum somewhere around 3 kg. both the staff of the experimental station and the suleimanov spouses dream of making wild berries popular, perhaps no less than any currant. after all, it is very tempting to expand the variety of tastes. by the way, we will tell you in just a couple of minutes what unusual things can be made from the most seemingly banal garden trophies. velvet tomatoes and apple cheese. how to turn an ordinary harvest into an exotic dish? and what miracle vegetables just beg to be put in a jar. here are some watermelons, little ones grow up, and also. autumn recipe of the week, we check a popular dish from

the internet, is it tasty and is there any benefit? all issues of miracle technology, live food, as well as our scientific investigations can be viewed at any time on the website ntv.ru, as well as on roorubee and a lot of additional materials, articles, short videos, recipes are waiting for you on my pages, in all popular social networks, in zen, vkontakte, odnoklassniki. autumn is the time to harvest and the main thing is to properly store vegetables and fruits so as not to lose their useful properties, you can save your finances with the help of a uralsip bank credit card. interest-free grace period for purchases. from the bank's partners, and

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has failed, completely, it doesn't obey. why , instead of a tour, he ended up on the operating table. doctors say we can't. and his million-dollar secret today at 21:20 on ntv. live food is on air. i am sergey malozyomov in a special issue today we talk about what tasty and interesting things you can grow on your plot, and how to properly and beautifully prepare and eat them later.

andrey from krasnodar, who grows exotic plants, has homemade preparations as bizarre as his pets, for example, a canned miracle cucumber, an african cucumber, or a dragon cucumber, in such a young form it can be pickled, eaten fresh, it reminds us of a cucumber, and this is a wild tomato, very unpretentious, grows even without a young one and tolerates drought, this is a currant tomato, this is the ancestor of all those tomatoes that we eat now, this is a wild tomato, it is this small in size, and you know, on new year's eve i put it on the table and it looks like red caviar, no one understands what it is, and garden blogger tatyana rustaeva, who has grown more than 200 varieties of tomatoes,

red fruits in jars become velvety, they are called velvety because we will use marigolds instead of seasoning. the fruits need to be pierced with a toothpick so that they do not burst from boiling water and add no more than two flowers per liter jar, otherwise they can give bitterness. marigolds have a specific smell, by the way, many do not like it, there are notes of anissa, tarragon and some pepper, a very peculiar combination, and the flowers themselves can also be eaten later, they are soaked with tomato and become sour-bitter, and tatyana also knows how to preserve delicious ripe tomatoes for the winter, chops them, pours them into a mold and freezes them. such bars are convenient to store and then put in soup or horn. if you are preparing a salad, you do not have a fresh tomato, cut

there are lettuce leaves, add greens, cucumber and defrosted tomato, like this, and you will get the aroma of summer in your dish. and she turns sweet pepper practically into jam, cuts it, adds apples.

from her plums, mom elena vasilievna leans on pickled cauliflower, the hostess herself tries whether the currant garlic was a success this year, well, it seems to me that the garlic turned out simply phenomenal, all its pungency, bitterness, yeah, at the same time, it turned out so sweet, spicy, berry-like, you will try it, yes, with pleasure. according to this recipe, she has already been cooking third generation of tukaevs. you need to leave a layer of husk on the cloves, then pour

red currants into the jar, fresh and frozen will do. for the marinade, mix the berries with sugar, salt, pepper and water. crush everything mercilessly. after boiling , add vinegar and a little more sugar. boil for literally a minute and pour into jars. leo eats this garlic calmly, without even drinking it, as if there were a few apples added with garlic, and the taste is really a little, but the sides are reduced, our producer olga kabzar, also a keen summer resident, grows vietnamese melon, it ripens faster than usual and produces many small sweet fruits. tibetan raspberries have taken root so well that they have almost turned into a weed, this season olya

planted melothria, a tropical relative of pumpkin, which is not capricious at all, we have such small watermelons growing here, but in fact there is no watermelon taste at all, that is, zero, and it looks like a sour cucumber. there are many-many-many of these seeds, and the seeds look like cucumber seeds, but there is very little pulp, mainly such a dense skin that you can’t even chew it a little complicated, but in pickles because it all boils, it acquires a new taste, it is so dense, like a cucumber, good, and olya does not just prepare ordinary cucumbers, but ... according to an indian recipe, this is a relish sauce, with meat,

it is simply ideal. the basis is finely chopped cucumbers, onions and bell peppers, in 2 hours they give juice, which must be drained, then olya adds salt, mustard, sugar, vinegar, boils for 15 minutes then stores in a jar, you know, in fact, it is so delicious that you want to open the jar and sit down like this right... another unusual way to prepare cucumbers is to make burgershons, these are the same slices that they put in burgers in cafes, thanks to turmeric, mustard, sugar and apple cider vinegar, the taste comes out very bright, there is quite a lot of apple cider vinegar here,

that's why they turn out so pungent, but when you put a few slices like these on a sandwich, on this bun, and close it, then this spiciness is just what you need. ollie's daughter veronica sometimes likes to eat fast food, and i wonder if her mother's turned out similar to what they give in her favorite establishments, only it seems to me that in fast food they are a little thinner, but to taste. exactly one to one, and also olya and sophia prolong their summer, enjoying the aroma of basil all winter. olya adds salt to it, and sophia - vegetable oil. and then you need to grind everything in a blender. then, olya puts her preparation to dry.

will resemble a watermelon, or rather its rind. olya cooks them in sugar syrup with the addition of vanilla, lemon orange juice. this is not jam, this is not compote, she even adds much less sugar than in these preparations. after drying, you get homemade candied fruits. you can sprinkle them with starch, then they will not stick together and will become similar to store-bought

pineapple. in the tukayev family, too. they replace store-bought desserts with homemade ones, this is apple cheese, which leo and sophie simply adore, vidtky is very similar to chewing gum with a very, very tasty apple flavor with nuts. grandma elena vasilievna has been preparing this for more than 6 years. the process is labor-intensive. apples need to be covered with sugar overnight to give juice. then, they are boiled for 3 hours until a very thick jam, it is better not to use a blender for grinding you have to stir it constantly. if you beat the puree, it shoots very strongly, that is, when you boil it down, you will have all sorts of this very kitchen. from experience, already from experience, i have not stopped beating them with a blender. next, the hostess adds nuts, spicy spices,

and dried fruits are also possible.

what, i will get up early in the morning when you are sleeping, i will eat it, i will not give it to you, so, what is the conclusion from ... everything that we have shown today. a garden is an opportunity to be surprised, first by unusual shoots, then by interesting fruits. it is better to eat them fresh in season, but you can pamper yourself unusual preparations. advice: add more vegetables and fruits to your diet for health and longevity, remains relevant, and you can follow it in ways that are not at all boring. at the same time, gigantomania in restaurants and on the internet, why do they prepare huge croissants, 4-liter cups of coffee and chocolates that can destroy the balcony if something goes wrong.

propolis, perga, royal jelly, is it true that by-products of the honey industry bring amazing health benefits, and why sleep under the buzzing of bees, we checked on ourselves, and also... the latest news from the world of food science, as always on saturday at 11 am on ntv. it was live food. i hope you found something interesting for yourself. we will try to please you again exactly in a week. well , now on our air there are only questions from the traditional quiz and the recipe of the week, a section in which we take some spectacular idea from the internet and... is it so good? see you soon! today

we are testing a popular autumn recipe from the internet: pumpkin donuts, they will be cooked will try our permanent culinary expert, chef anton kaller. cut the pumpkin bake at 200° for 20 minutes. for the dough, mix water, yeast, sugar and flour, leave for 30 minutes, make puree from the finished pumpkin, add sugar, salt, yolks, apara, orange juice and flour, knead the dough leave to rest for an hour and a half, then fry in oil, on both sides until crusty, serve with powdered sugar, looks appetizing, and how does it taste, very tender, airy and ... just dissolve in your mouth, during cooking they can deflate will be more similar to ovadi, but still porous and airy inside like donuts, i don't know if pumpkin gave them any benefit, but

the fact is that they are tasty. pumpkin added a little fiber, so these donuts are a little healthier than regular ones, but they still have too much fat and sugar, so while enjoying, don't forget about moderation with the red signal of our dietary traffic light with health and bon appetit. and now on your screens is a question from the weekly quiz. just test yourself or answer by scanning the qr code with your smartphone and clicking on the link, choose the correct answer and win one of my books, which contain many interesting scientific discoveries about healthy food, safe living, health promotion, and delicious recipes. we determine the winners every month among those who gave at least one correct answer, and the more hits, the higher the chances: raffles and discussions of the correct answers on the pages of our program in popular social networks, and we will call those who win right away, so don't forget

to enter your phone number after you answer, the voting is over,