, i think it’s very interesting, a couple of spoons of fig jam, but as an island, i most often use dejonit’s very tasty already with ready-made dishes, but dejonskaya is ideal for marinaade, because it is a little more tender than russian, russian with jellied meat, with boiled pork, but this mustard, by the way, is also very good for dressings, for example, excellent ones based on it i get dressings for salads, for mayonnaise, that is, it’s just a thing i always have. it is there - three tablespoons of this mustard, two tablespoons of fig jam, a little salt, of course, the mustard itself is well seasoned, but a little salt wouldn’t hurt, just like a little freshly ground pepper and a little garlic wouldn’t hurt, just like that crush a couple of cloves of garlic and chop. and add here, in order for it all to come together better, we need oil, you can take vegetable oil that suits you, in fact you can use butter melt, this is such a dietary product that 30-40 of butter will not hurt , but i use vegetable oil, and now we bathed chicken breasts in this marinade, about a teaspoon of zest, we

mohei mustard, in general mohei mustard is both russian and dejon, very tasty already prepared dishes, by the way, is also very good for dressings, for example, on its basis excellent dressings for salads are obtained, for mayonnaise, that is, directly thing, i always have it in the refrigerator, three tablespoons of this mustard, two tablespoons of fig jam, a little salt, of course, the mustard itself is well seasoned. but a little salt won't hurt, just as a little bit won't hurt freshly ground pepper, and a little garlic, just like that, crush a couple of cloves of garlic, chop and add here, in order for it all to combine better, we need butter, you can take the butter that suits you, in fact, you can melt the butter, this is dietary product, that 30-40 g of butter won’t hurt, but i use vegetable oil, and now we bathed chicken breasts in this marinade, we need about a teaspoon of orange zest, so we added it here, now we can leave this one to marinate beauty, no, didn't leave it. i want it like this, but it’s already beautiful, it’s true, it’s not even just aromatic, bright in taste,

. >> in one exchange a judge asked trump attorney dejon sour if there was a first amendment concern regardinging witnesses and asking for their loyalty. sour responded that would be a violation of his bail conditions. the judge then asked if that changes if trump makes a similar remark on social media or at a political rally. the panel has not yet issued a ruling. if they keep the gag order, trump's lawyers have already said they would escalate the case to the supreme court. joining us now former assistant u.s. attorney for the district of columbia, glenn kershner. he's an nbc news and msnbc legal analyst, and we're always so thrilled when he can join us. glenn, good morning. you were in that courtroom yesterday. give us your impressions of the proceedings and which way you think the judges are leaning. >> yeah, jaupthen, we expected today be there for about 40 minutes. that's how long the argument was scheduled for. we ended up being in the courtroom for about 2 hours and 20 minutes and at times the judges got very animated. indeed the judge got loud a few times. and that's because donald tr

into the mixed salad, add hollandaise sauce, mix all the ingredients, the sauce can be replaced with dejonthe mixture into a flatbread, pour a little olive oil into a heated frying pan, lay out the chilled oatmeal dough, form a flatbread, it should be about a centimeter in height, otherwise it may break, fry on both sides until golden brown crusts, at this time we will make the eggs poached, add a little salt to the boiling water, turn off the stove, let the water cool a little, there should be no bubbling, beat in the egg, the closer you hold it to the water... the more the shape will be more accurate, 2-3 minutes, and the egg will be ready, now add salt and pepper to the chilled salad, knead, assemble the dish, bon appetit. there is already a christmas new year mood, so friends, we woke up now, in order to finally wake up, open the window, look at the cheerful beauty on the street, how snowflakes are surrounded, yes, but of course we continue to wake up with you, but for now you follow your morning rituals, we will tell you what will happen on our broadcast today. so, first, let's increa

minimalism in food, this one is made from a plant called white mustard, the french analogue called dejon us, and the so-called russian mustard is made from a third plant, sorepta mustard, at the factory its seeds grind and separate the powder from the mustard oil, and this oil has benefits, mustard oil contains more acids from the omega-9 family. in mustard 41%, in olive 27%. but the oil hides the pungency, so it is sold abroad, and the powder, which is still very rich in esters, primarily special burning substances, is the same in a roll, steamed, thickened with sunflower oil and sold, that is, the powder has better properties such as steaming , he gives back faster... this is what i understand, what is needed during this period of influenza, but is this strength enough, in order to suppress bacteria in food or pepper, chili with horseradish is more powerful, we conducted research on four samples of minced meat, an empty sample without adding any spices, as well as a sample with pepper, a sample with horseradish and a sample with mustard. in the sample, which was without the addition of

, for dressing we need olive oil, a couple of tablespoons, liquid honey, such a generous teaspoon, dejonstir it all, lemon juice, half a lemon, well, that’s also about two tablespoons, now we season with this beauty our salad, we combine all the ingredients properly so that they are soaked in the dressing, take a plate, put it half the salad, now cheese, well, any blue cheese, it seems to me that savory cheese would be good here, because this sweetness of pear, cucumber needs some kind of bright accent, and therefore blue cheese will be very it’s appropriate here in my opinion, but if you don’t like it, you can add any cheese or do without cheese at all, it’s kind of like this, you can make it absolutely, absolutely vegan, not even just vegetarian, but vegan, so half the cheese, the remaining salad, we kind of have a little cheese, you know, layers, because in order for it... to be beautiful, you know, so no, no, not mixed , no, not turned into such a mess, or how to put it mildly, so that we can preserve it in pieces like this, i i just lay it out, and don’t interfere, well, it’s beauti

not to forget... more , i need to make a dressing, for dressing it’s mustard, it’s better to take dejonalf is enough, i want to tell you, you know, here’s the combination of carrots and oranges, it seems to me that it’s immediately clear that this is delicious, right? and you and i, first of all, we season these carrots with this dressing, we left it, i have fennel , and i understand that fennel in our area is such a strange thing, but i want to tell you that fennel is very good, as a source of fiber, in general - for example, in italy they give children, in our country they give dill water, and there they give fennel tea, that is, it really - favorable, has such a beneficial effect... on the stomach, helps, for digestion, i add it to the carrots, well, actually halves, this is apparently my half of an apple, this will be my fennel, great, here i have pomegranate seeds, you can replace the pomegranate, for example, if you have fresh raspberries, seriously, it will be very interesting here, raspberries, maybe gooseberries, but this is in the summer of course. well, we need something so f

little pepper and salt, over a fairly high heat add 70 ml of white wine, at the very end there is dejonke a salty jam made from mango, an interesting thing, in general there is chutney from papaya, from orange, from apricots, but i like to add mangoes most of all to such dishes with poultry, it goes very well, we all lowered the temperature, if it seems that the sauce is too thick, so now , just because i won’t add wine, i’ll add a little hot water, or you can add broth, if you have it on hand, just a little bit literally so that, well, somewhere also 70-80 milliliters, so that nothing just burns, everything is juicy, cover with a lid and simmer until the meat is ready. oops, parsley, cilantro, some kind of herb, in general, whatever you like, it will suit here, firstly , the color is beautiful, yes, just like that, of course, it still refreshes the greens, well, bon appetit , quickly to the table, now the new product of the week, the most interesting thing that we have been able to try over the past 7 days. this time i, together with the sound engineer of our program alexei potlov, tes

combination, but the most interesting thing is what kind of dressing we will make, for the dressing we need dejont, a teaspoon of honey, mix everything, what mayonnaise, no mayonnaise is needed , look at this consistency, it’s all thanks to the mustard, you understand how beautiful it is, now we just season the leaves, just the leaves and give them the opportunity... soak up these aromas , become a little more tender, but it’s better to take just the kind of herb that holds up well, i would say, with its dressing, because when the grass is too tender, then the leaves they become so snotty too quickly , they lose their elasticity, their sonority, it is important for us that the salad is still so refreshing and sonorous, elastic, that’s it, listen, arugula comes with a piece of pumpkin. with dressing, of course, pomegranate seeds, well, as many as you think is necessary, it’s beautiful , actually very tasty and unexpected, and blackberries, just like this whole, i don’t even cut them, it’s already beautiful when we have these - our pumpkin ones pieces, yes, they seem to be, you know, such a substra

what a beauty, we leave them cool directly on the baking sheet, add a little lemon juice, definitely dejon, we need everything to be smooth, smooth, the dressing is ready, there should be a lot of salad, it should have space to feel free, here we have everything ready, look, it’s just beautiful, let’s remove it and just so we need to give our... birds a little opportunity, look how beautiful it is to rest, while we have our fillet here resting a little, we dress the leaves, there is such freshness and brightness in the lettuce leaves with this dressing, this fragrant, smoky crust from our turkey, it's just all fantastic, and now add croutons here. well, this is a delight, i love it, yes, with such an accompaniment, well, what could be better, cut it into slices, poultry, again, if you like it better with chicken, for god’s sake, it just seems to me that turkey, you know what she has , there is also some kind of slightly less sweetness, but in the meat, it ’s a little bit more wild, and it seems to me that it’s very good for this salad, and i love this contrast of warm ingredients , which a

, remove from the heat, oh, what a cutlery, this is for me, yes, now we grease the fried meat with dejon, aromatic, pepper sauce will add bright flavor to any dish, and at the same time will retain all its features, how interesting, let's use it, mix the sauce with honey to balance the peppery taste and take it out... the meat from the oven, wait, that is, it's not ready yet, it's not ready yet, yeah, paint, it's coming soon will become my profession, an hour after baking we cover the meat with sauce and send it back to the oven, we repeat this procedure every 15 minutes for the remaining hour, the sauce will make the crust on the meat glossy, now the dish is ready, the vegetables are saturated with the juice of the meat, and the meat itself, well it's a masterpiece, let's cut it we place the meat masterpiece in slices on a plate next to the vegetables, and remember brad pitt was afraid to eat, i remember what angelina , who was cooking, did, what she tasted in front of his eyes, it’s delicious for you, yes, very, well, okay, from your hands, mm, well, it’s just very tasty i don’t unders