the main dish for the new year is sabzi pilaf bomahi.ry family has it on their table. every year the youngest in the family come to the elders. we call this a gift for the older generation. in addition to the new year, which is called navrus, we have other very important holidays, like elda, which we will soon celebrate. we celebrate the most the longest night of the year, and this is also considered a very important holiday in iran. in india, the new year is more of an opportunity to just hang out with family, with friends , and young people, they go to clubs or have some kind of parties, it’s delicious food, some kind of night bites, tea snacks, for the new year we have this, it’s it's a day off, so that's how it works. a day off in the kitchen too, so we usually buy something unusual or buy a dish that we usually don’t cook at home, new years and, as usual, thirty- first to first, but from a religious point we have our own views - like the new year, but still it’s like with every transition to a new season there are different holidays

developed more than 2,000 dishes.ne of the last dishes is a brisket, which is cooked with mashed potatoes and parmesan cheese, and a sauce made from wild mushrooms with the addition of mushrooms. shiitake , it’s delicious, it’s understandable, and our guests always like it, all that remains is to add truffles, the dish is ready, sergey sushchenko, chef of unusual tastes, new recipes, new emotions, alexander volkov medvedev, i’m alexander volkov medvedev. geography of russia. my kitchen is made up of itself a mixture of old and new traditions. we take the recipes of our ancestors, process them, extract from them. we serve the very essence in a completely new processing, as an example, stewed beef; we simmer the beef for this dish in a russian oven with the addition of red wine and a large amount of vegetables. the chef has traveled all over the country from the far east to the arctic and collected a unique collection of recipes. one of my signature dishes - sugudai - is a dish with a very rich history, and it was a ver

we go out and work on the dishes in production.natolyevna, are you working on the menu, right? yes, tatyana mikhailovna, i think that on the fourth day it would be better to put marmalade or fruit. but of course, fruit is better, okay. an approximate two-week menu according to established norms is enough to be developed twice a year, taking into account seasonality. but in order to increase the attractiveness of food for children. it was decided that we are developing a new approximate two-week menu for each academic quarter. initially, i plan to prepare approximately a two-week diet; we are collecting information on how the current diet of technologists was in demand from the school nutrition areas that are directly supervised by the facilities assigned to them. we find out how children eat this or that dish, we also study the information that comes to the educational institution from the head, or appeals from the same parents in any form, we think that we can include a new one, make children more interested in some dish, perhaps

, perhaps even the name of the dish somehow approach, maybe in a modern way, because we have childrenes, ears and different approaches to nutrition in general, very strict criteria are defined for the preparation of diets: when making a diet, we must take into account the calorie requirements for each meal, for example, second breakfast or dinner makes up 20-25% of the daily caloric content, before lunch it takes 30-35% of the afternoon snack from 10 to 15% of the daily diet, we also monitor the ratio of proteins, fats, carbohydrates, because it has been established that calorie content should be provided by proteins, 10-12%, share fat is 30-32% due to carbohydrates, the largest percentage is 55-60%. and at the same time, we also have natural product standards - this is a list of products that must be included in children’s diets , their multiplicity is also determined, for example, products such as milk, vegetable oil, butter, meat, fruits or juices, naturally, cereals should be included in children’s meals daily, for example, products such as fish, sour cream, cheese should be inclu

one of the dishes is lapuns.come down to us since the times of the ancient krivichi. this is something between cheesecakes and casserole. it is made from cottage cheese, it was generally baked in an oven, greased. sour cream, these are classic lapuns, curd, sweet, i like that the flax seeds there create an additional texture, so yes, or it crunches so much, bursts a little on the teeth. uh-huh, quite interesting, and i tried another one, it has such a taste, koche puri, such a taste of odygei cheese, this is tvorkh with potatoes, with such black layers, these are mushrooms with potatoes, oh i love mushrooms, class, very tasty, very good with mushrooms interesting taste, so bright rich , this is a very light dish, oh, how interesting, these are pieces of pike, the birthplace of this dish is the city of demidov, the small homeland of yuri nikulin, this is one of his favorite dishes, we serve it with fish sauce with cream, this the combination of several textures is very unusual, i really like it, very soft cutlet,

, perhaps even the name of the dish is somehow suitable, maybe in a modern way, because children arel to nutrition. very strict criteria are defined in the preparation of diets: when compiling a diet, we must take into account requirements for the calorie content of each meal, for example, second breakfast or dinner is 20-25% of the daily calorie content, the share of lunch is 30-35%, an afternoon snack from 10 to 15% of the daily diet, we also monitor the ratio of proteins to fat. water, because it has been established that the calorie content should be provided by proteins, 10-12%, the share of fat is 30-32%, and the largest percentage comes from carbohydrates, 55-60%. and at the same time, we still have natural product standards, this is a list of products that should be included in children's meals , their frequency is also determined, for example, products such as milk, vegetable oil, butter, meat, fruits or juices, naturally, cereals should be included in children's meals daily, for example, products such as fish, sour cream, cheese should be included two to three times a week,

otherwise, it all depends on how dirty the dishes are. very convenient, it’s not surprising, but the more dishes you load, the better the dishwasher will wash them, because the jets of water will reflect from one dish and hit another, and accordingly it will be cleaner, use only those compartments that are designed for a certain type of dish , that is, place the plates as tightly as possible, as vertically as possible, large pots are also better in the lower basket, cutlery is also only in... a special compartment, in short, follow the instructions, you will be happy. in many dishwashers, baskets are adjustable, so don’t be afraid to change their location, don’t put dishes on top of each other, place them so that they stand tightly, and of course, wash wood or metal-coated dishes with your hands, they will get damaged in the car. by the way, you don’t need to rinse the dishes before loading them, removing leftover food is yes, it’s mandatory, but don’t wash the dishes before loading them into the machine, don’t take away its work, work. b

. cuisine, but this dish is not, say, not country cuisine, but this is more a dish of urban cuisine,ers, there are bigus, there is schnitzel nelson, and chops and everything else, that is, strictly speaking, this is shleheti cuisine, let’s say so, but again you can see what people cooked, how they cooked it, this is our history, this is our history, i am belarusian, my children are belarusian, my ancestors were belarusian, this is my family, i wonder what is happening here. they didn’t talk about princes, about some battles , about some historical moments, it’s all interesting, well, people who don’t know their history, or rather people who don’t know their history, they will disappear sooner or later, that’s what i think interesting, my children are interested in this, this is great, but if we interpret this whole thing with the kitchen together, then here such an unraised layer, you can show, tell, show to our guests who come here to our country, well, this is just for years to come, for years to come, belarusian cuisine has such a lazanka dish. is there something consonant with th

remind you of the fake itself: russia stole a fur coat and not only there are almost no original dishese world, in some places adapted from scarce shelves soviet stores. well, it’s clear, here of course there is such absolute 100% ignorance, but the fact that you quoted a chapter from domostroy, i’ll remind you that this is the end of the 15th century, which is called the book of yasvah of the crowded all year round, that’s well actually. they more often saw cabbage soup, fish soup, rassolniki , somewhere in the arkhangelsk province , solyanka, that is, such traditional types of russian stews, or the same kharchok, just cabbage soup, you can just name two dozen at a glance, a variety of cabbage soup , unique, beetroot is mentioned, for example , in the chronicles of novgorod, this is... approximately the 14th century, in general this is a distinctive feature of russian cuisine, the so-called pickle dish, this is something that is not repeated in any other cuisine, including little russian variant a of russian cuisine, that is, this is brine, something that is prepared from traditional r

holy evening is a commemoration of the dead, the table is prepared with 12 fasting dishes. the process of baking bread is so sacred, what they have is valuable, and i think the most important thing is that people can understand this value. when i was in the last course of the art academy. my friend suggested to me: or not do you want to go on a real folklore expedition? well, how can you not agree, because my first education is folkloristics, and when we arrived, well, we saw a young man who invited us to his house, i was impressed that this young man was so, well , if he was interested in this culture, how much he approaches it all deeply and how much he feels beauty, and that's probably how we met, because two hearts that saw this beauty... well, if they were joined together, and we always had something to talk about, that is, we then parted ways , i go to my kyiv, he goes to his odessa, but we had something to talk about, after this expedition, we continued communication when i defended my diploma, he also attended this diploma at our academy in the art school, then already if he ha

is ready, northern dish, northern i bon appetit, so , this dish has a name, i'll give you four optiontime 30 seconds , time has passed and there is no fish there or he just beat the fish, i just split it and he cut it, so let's watch the wobbly note , it's also strange, well, actually, my dad cooked it, you could say yeah, well, as if whoever prepared it called me cold, well, of course, 10 seconds, let's take this option, how about you, no one wants me, i'll choose the track, layout, that's it, time, stop, discussions are over, and this is the layout, wobbly , a river in the moscow region, there is, daddy, this is a volcano on on the island of kunashir, that’s right, of course, ahichin, the type of ossetian pies, the layout, absolutely true. good, well done , well done, blue, well done, red, a question for you, greetings from the cooks on wheels project, my name is vitaly tikhonov, today i will cook for the program i love my country, well, now let’s start cooking, today we will use our wonderful russian product turnip, potatoes, carrots, garlic, dish, it will be baked, it will simmer

improvisation on the theme of new year's dinner, not necessarily , of course, i will cook exactly the disheshat you and i are rehearsing today, but since we have several days ahead, a little more than a week, a week, a little less two weeks of new year's these winter days, i think these recipes will be useful to me and... perhaps to you, but maybe to someone else. i'm starting by making homemade ice cream. here i have a saucepan like this, you see, with a heavy bottom, and we take two to one, that is, 400 ml of cream 33%, the freshest, most delicious, fattest cream, i use it for making ice cream, because cream... is the guarantee that you will get a real homemade ice cream, that’s why i i use only this cream in general for any homemade desserts, where a creamy taste is needed , well, actually, this is the fat content correctly, i need 400 ml of this cream, in general , the raw materials for making this cream arrive, that is, milk, by the way, 200 milk is needed, it arrives the manufacturer's own farms, this this means that the entire process is controlled at all stages, so we trust the resul

we are preparing the main new year's dish of the country of south africa. bikescas. rid of pain in 5 minutes and calmly celebrate the new year? we clench our fingers at the top. like this. fingers to the side. yes and. this way we straighten up, the service works better, size matters, we form full breasts, you can’t tear them off, guys, you can’t tear them off, the effect will be completely natural, what a woman can do herself and how a plastic surgeon can help. just like that, you sleep with a goddess, and a simple soviet alarm clock returns you to simple soviet reality, i see a man like him, young, they are both young, ambassadors, you are not suitable for her, who is suitable, you are very handsome, you promise that you will never lie to me, i ask you, listen to me, zosya, wait. doctor preobrazhensky, watch the time after the program, did something happen? yes, quickly follow me to the operating room, gene sheaf, a product of the stellor group. we celebrate the new year in very, very different traditions, it’s interesting, we, of course, are eurasian people, we ha

for example, here we have a dish consisting entirely of all parts of the asetra. bon appetit, art has taste. nikita kuzmen. cooks not food, but emotions, maxim yurshov, a new star of the capital's gastronomy, i am a ruff maxim, chef of the grace bistro restaurant, welcome to the most beautiful place on patriki, maxim began his career at 16, at 22 a year ago i found myself in the kitchen of the famous metropol under the leadership of andrei shmakov. the experience of a five-star hotel came in handy at the legendary patricks. we gracefully mix standard european cuisine, which our guests understand with the east, and we do this through spices. maxim interned in beluga, worked at hans and divine, and opened a restaurant by champagne from scratch. his style, the author's cuisine, his motto - freshness, juiciness and lightness. grace, we focus on quality, taste and beauty. now we are preparing the pasta we are making yourself. we will serve it with scallop truffle, patrick's most important ingredient. we don't regret the truffle. yarshov is called a chef of the new gene

for federica, madonna santa, in fact, what dish will we prepare? mix and beat until the yolks turn white, if of course this is possible, then so, i continue, yes, yes, that’s it, soon i’ll get tired and pass it on, but i’m not tired yet, tell me how you can please a dragon, you are an expert in this in this area, especially since i grew up in the mountains, and we have dragons there, you know, in north ossetia and here we are... appeasing these dragons with assassins pies, well, this is also working with the italians , i want to tell you, yes, we also have astatine pies, not just someone was in the world and really appreciated your pies, thank you, you were, yes, yes, you were, guran bon , it’s a birthday, i’m translating happy birthday, i wasn’t even surprised that i know the osedin language, you’re very similar to assetin, but this is different, i ’ll be surprised now, come on then... that’s it, take two, yes, here i am, a serious guranbon dragon guys federica just said happy birthday in astinian, draconian of course, yes so you should have been

considering that we are in southern india and we are now preparing such a dish, but such a dish, butggested, tyurakari, and this, by the way, did not help, what is this, tyurakari, this is tuna, chura, this. we drank tea, had lunch, talked, slept , there is even a saying that at noon only mad dogs and englishmen walk down the street, but they mean foreigners, they mean foreigners, so we have prepared fish and onions, we will continue to fight with coconut, this is how you understand, we will make coconut milk, for this we need to break the coconut, of course, you can take store-bought milk, but in india... you can make it yourself, you know how to choose the right one, a good coconut, no, we need to look into his eyes, a coconut made of three eyes, they need to be like this, well, not moldy, so good, you also need to have some water in there, just like that, the eyes of our coconut are clear, so we dare him we break it, now i understand how, but it turned out , water, everything, there is water, there is, wow, and that, mm, coherently, delicious, and now we grate the coconut flesh, m

then, of course, 12 lean dishes are prepared for the table, cabbage rolls, cover them with leaves tom so that they don't burn already, potato dumplings. we have meat, pancakes with sweet cottage cheese, raw cow, delicious cakes, cakes with poppy seeds. cakes, also an archaic traditional dish that is made holy, and sa and shvetyr are the same. like everything is traditional, they should be made very simply from the dough that is at hand right now, it is not necessary, but it is now kneaded, for example, for pamanas and for bread, you can make it from this dough, you can not knead it, you can use ordinary dough, or you can make them yeast-free or yeast-free, the main thing is to roll them out very thinly and not to bother, just put them on a hot stove on a hot cast-iron stove and they will be baked in 5 minutes. crushed poppy seeds and honey. and this is such a sweet dish it's very simple, they tear into small pieces like this, the poppy seeds are steamed, nuts and a little honey are rubbed, it's all diluted, and it turns out such a dish, vegetable, well , pista, i really like cakes wi

our next dish is mushroom mushroom, our traditional classic soup.in such frosty weather is simply amazing. this dish contains several types of mushrooms, with boletus being very prominent. red-headed boletus mushrooms, porcini mushrooms, and of course obabki, although there is a belief, someone says that boletus and obabka boletus are the same mushroom, simply. everyone calls it differently, i understand that it is cooked with a mushroom broth, without boiling broth, a decoction of mushrooms, that is , we always drain the first broth according to the classics, already on the second a rich mushroom broth appears, but the taste is very similar to how my mother and grandmother prepared it at home, it sends memories straight to childhood, just my idea is to recreate regional products to create the classic taste that we remember from childhood, this idea worked out great, thank you. well , our final dinner today is fish, oh, i ’ve been waiting for this moment for a very long time, this is a traditional cherenyan pie, it is prepared only for holidays, thi

what kind of dish is this? well, the only dish i remember with ground almonds was marzepan.he film is about. finka, what are you doing? are you standing there, talking about the blasphemy? we are talking about dlanmanzhe, as a rule, it is jelly made from almond milk, although sometimes they use cow’s milk, in the game olek sonntsev. here's the question: this method is often criticized, but with its help it was possible... to create pigs resistant to african swine fever. name the method. yes, with the help of this method , technologies have greatly advanced to protect plants from insects, pigs from disease, and so on. this is, of course, genetic engineering, gmo. that's right, a thousand in the banks, will you take it or should we continue playing? let's play. next question. under what name have wolfberry berries gained extraordinary popularity among supporters of a healthy diet ? here, of course, i want to hear this from the maestro? you pass the question, i pass the question, anatoly wasserman is in the game. anatoly, well , i would venture to suggest that goji, goji, absol

, a flour dish, a pork dish, but the variability of these dishes is so great and... they were prepareds beautiful country, feels like a small part of it, or maybe a big part, whoever feels it differently, therefore, dear tv viewers, please prepare , experiment, make your loved ones happy, i would love to have such brown ones, now such grains would be baked, they were removed, my way to today. i was 49 years old at the time, and from about 40 years old i was already closely involved in the catering kitchen, so. when i had a chance to reconsider my main activity, and this was nothing more than the supply of spare parts for cars to the republic of belarus, of course, when you have the baku oil college behind you, after which the belarusian state university ... physics and electronics, you have a lot of baggage, let's just say, the basics of fundamental knowledge, and i want to say that they are used quite often in my current activities, i treat the kitchen, i treat cooking, well , nothing less than a physical and chemical process, well, at 49 years old, i’m nothing. it turns out, it alrea

. well, like as a side dish or even as a main dish, mix the salad, season with lemon juice, add olives not all, the salad needs to be put in the refrigerator and forgotten about it for an hour, but for now we can prepare local pancakes. well , pancakes, so pancakes. chipbap pancakes. these are yeast pancakes, traditional for our region. that is, in russia they do it simply pancakes, but here they make pancakes with kebab inside. but you shouldn’t put meat there; locals usually eat it. it’s with cream cheese, with honey, with caramel filling, with nutella, whatever, not quite, but you’ll understand now, we need 250 ml of water, then two tablespoons of sugar, that’s enough sugar, otherwise there will be extra calories later will be, now we add saffron, turmeric, saffron, turmeric, directly into the dough, turmeric, directly into the dough, turmeric is not necessary, you can have saffron alone or just turmeric or all together, whatever you like, but with everything is better with saffron, that is, we will get something like this yellow. bright, elegant , beautiful pancakes, this is a sur

so, we have come to the final, we need to assemble our dish. am like. well done, i prepared it it seems like one dish, but a whole bunch appeared on the table, we just brought you two more dishes, look, here is tofu, we will fry it with veal in a spicy sauce, a little onion. however, all of mark’s dishes are like this, and even tofu, which, to put it mildly, i don’t really like, is incredibly tasty here, and the gumbau chicken is just the bomb, remember this name gunbau, and be sure to try it if you have the opportunity. let me tell you this, before meeting you i had very high expectations, you not only met them, but completely exceeded them, so grace to you. thank you for coming, federica, but i’m also waiting for you in my restaurants in moscow, st. petersburg, baku, and soon in amsterdam and almaty. wow , we’ll eat a whole new season, we’ll eat, we can arrange it, a great idea, but right now on my journey through ugra, there is only one city left in which i haven’t eaten yet, we need to fix it, we’re going to the capital, to khantemansiysk.

your first, most exciting question is, from whose ears will this dish be made?epared by anyone, although there was a legend that they initially fried the head with the ears, and, as it were , emphasized these ears, but this is complete nonsense, how to explain... not only from fish, but both from meat and from poultry, and there was an ear from a rooster, an honest mirror of youth, published under peter i, there is just something indiscreet there, so that others splashed, please, st. petersburg, and obviously this dish was prepared throughout central historical russia, therefore there are also many variations in the preparation of the ear, here is one of them: pavel and lisa cut turnips and radishes, lay them on beef and add broth from duck bones , then sweet rostov onions and carrots , red chanterelles for brightness, so that the dish opens up, bay leaves, salt and green pepper are placed on the bottom of a clay pot, then a base of meat and vegetables, time to put in the oven. when the ear is almost ready, you need to add sour cream sauce cover the pot with raw

, the dishes should be here and there, and you say, you’re not like that, huh, you’re not smart, theyappeal, that is, you appeal with facts and logic, then describe. you can’t, for example, i can’t cook with dirty dishes, but in the sink, there’s another life hack, but can i just buy a disposable dish and throw it away, as my mother says, you just take one plate, wash it, eat it and then i would like to remember an incident from my life, i had such a wonderful, by the way, very good chemistry teacher, everyone who knows me from school. she tried to drown out her emotions and did not i admitted this to myself, remember, in our other sections, yes, i explained that you need to be the first to recognize this emotion. this is my father’s look, uh -huh, uh-huh, that’s all, according to me, this is the look, and i’m still looking for mine using the technology that he explained to me, dear dad vasily, could you contact me yourself and teach me this look, he i really need it in life, and that’s why girls, we get away from emotions, if we assume and say what we’ve said, we get away from emotio

of belarusian cuisine, but this dish is not, say, not country cuisine, and this is more a dish of urban, there are bigus, there are also... schnitzel nelson and chops and everything else, that is, strictly speaking, this is gentry cuisine, let's say, but again -you can still see that people cooked, how they prepared it, this is our history, this is our history, i am belarusian , my children are belarusian, my ancestors were belarusian, this is my family, i wonder what happened here, because now some historical facts periodically come up, and something that, as if in my childhood, i didn’t know about, they didn’t talk about, but about princes, about some... which we can show, tell , show to our guests who come here to our country, well, it’s just that for years to come, for years to come, here is belarusian cuisine there is such a thing. is there something consonant with the name? italian lasagna , that's right, the same vereshchaka, according to some, or rather, according to some legends, probably, or some stories, for example, they believe that the french brought us vereshchaka, they b

iodine, that is, well the most valuable thing, in fact, is not only when we we’re preparing a dish,a tablespoon or two. tablespoon , and how much each specific person will then eat, the point is precisely not to overeat salt, because , as it turned out, this is the most bad habit that has the most detrimental effect on our health, so when we cook, we should not salt a dish, here is a cooked dish, we must add salt to our plate, this way we understand how much we used salt, and what’s more, we can train ourselves not to over-salt. this food , this is really a very important point, because as you know, not long ago a study was published where the 15 most harmful eating habits were identified, oversalting, excess salt - this is the first point that took such an honorable place in this ranking, therefore, it is really better to add salt to the food on your plate, well, there are also some very interesting data, here is also the latest study, it turns out that if a man older. 50 years of adding salt to food , after he has already taken it, so to speak, ready-made, this shortens his life b

being prepared, there is such a trick, for example, do not add salt at all dish in cooking time, butople, this is unacceptable, and they believe that the dish becomes somehow... not the same, that’s what you say about this, we have a lot of stereotypes, a lot of habits that have been with us since the very beginning childhood all our lives, and we often hear how people say, my grandmother, my mother cooked this way, i will cook this way, they refer to their longevity, for example, but what is the point of adding salt to an already prepared dish, the only point is, that salt is eaten, and when we salt it, it is cooked dish, it loses this very iodine, that is... well, the most valuable thing, actually, not only that, when we prepare a dish, these are some large volumes, and we put this salt on the eye, we don’t understand, strictly speaking, a tablespoon or two tablespoons, how much each individual person will then eat , the point is precisely not to overeat salt, because this, as it turned out, is the most bad habit that has the most detrimental effect on our health, so when we cook ,

today we prepared a chinese dish for you, yes, but when my friends and i visit us together, we often make such delicious dishes, so today i also wanted you... show, in belarus i learned how to cook chinese traditional dishes, because if we don’t make it ourselves at home, then i don’t know where to eat, because when we really miss grandma and mom, parent, we will make a lot of delicious things with you dishes, then oh, everything will be fine. hello, hello, hello, hello, mom , hello, mom, we're filming now , can you go to china, watch on tv channel 24. yes, this is a very interesting place, a sports and cultural center, yes, there is a wall and a meeting room, and cafe yes we are we came from china, about here inside. mongolia, yes, at home, here, yes, and look, the belarusians are here, hello, hello, how are you, good, how are you, thank you, good, these are our belarusian friends, we met at the university, they work in the international department. we have a very good relationship and the girls often help us. i really feel the belarusian people, i really, really like it, it’s in th

have you tried this dish? to you? alexander, hello! how to find the most interesting places at the russian exhibition, today it is certainly the house of russian cuisine, which is entirely devoted to the far east, the chefs, i want to say, today they are preparing something incredible, this includes hot dishes, of course, drinks, we have already tasted far eastern sbiten, made from several herbs, they are about to start cooking here, you won’t believe it, cedar cocoa, we will still have the opportunity to taste it, and of course the signature dish. well, now we have the opportunity to see how all this culinary magic happens , talk to the chef, egor anisov, hello, thank you very much for taking a minute for us, what are you cooking? we are preparing tripanga, this is a sea cucumber, in china it is called sea ginseng, it is the most poisonous, the most poisonous little fish on the planet, it is considered, but if a person consumes it, it is very healthy, it contains a lot of vitamins and... various microelements, we now we’re making a di

, and my signature dish, this is from my grandmother.ssed down from generation to generation, and since my grandmother is no longer with us, my father’s sister, my aunt, makes it, and now i’m also starting to learn about this culinary art, because in fact cabbage with an egg, because in fact this is a really quite complicated recipe and you need to follow it strictly according to the recipe and strictly do some things correctly, cook the cabbage there first... then squeeze it out correctly, combine it with the herbs, with the egg, the dough, it should also sit in the refrigerator for exactly 2 hours, you'll be drooling, what's for dessert? for dessert we have amazing cookies, the recipe for which is also passed down from generation to generation, and my grandmother also made the recipe for these cookies, every time at the new year's table it was also our tradition, we came to our grandmother, for example, before the concert, we always stopped by grandmother and husband, always... even soveleva, built like a doe, doesn’t count calories, s

so what kinds of dishes will you have for your holiday dinners? for christmas k, kind of tony has a long tradition in italy. it comes in different shapes and sizes, but did you know that some of the best part of tony in the country is made in a prison? behind these bars in the city of patio in northern italy, prisoners craft exquisite big treats. the bakers are hardened criminals with long prison sentences. we aren't allowed to share their names or crimes because i've been in this prison for 14 years. so i'm paying for what i did back in 20082010 though i used to have some real issues or support. i mean those, i definitely made a big mistake, but i've changed and i just keep learning your story. for now, they're mostly baking penny. tony, a traditional italian christmas. kate, the punny tony from his teacher. he a jump to in the prison or some of the best in italy. even po francis has ordered some said, which is not his real name is proud of his success. he's worked here for 3 and a half years. we make great products and i'm honored to be able to

neural bridges and programming ourselves to be positive, so let’s appease the dragon with healthy disheshere’s a traditional... appetizer of eggs and mayonnaise, i stylized it as a dragon’s eye, that is , we will serve it like that to the guests, they also correctly said there should be red dishes on the table , because it red pepper, carrots, here we have a dragon's breath salad from korean carrots and chicken, red pepper, cucumber and herbs, also... the dragon loves everything red, not only on the christmas tree, not only in clothes, but on the table , look, this is a salad of beets, pomegranate, chicken, prune nuts, layers smeared with mayonnaise, a small amount, and even used for stylization, this is the top of the pomegranate, very healthy, tasty, nutritious, of course, the dragon is a fire-breathing animal, that’s why we decorate new year's... table with candles, observing fire regulations safety, well, in general, neural connections, positive toasts, events, walks, now the cities are all very beautiful, there are christmas trees, that is, you don’t have to sit at the table all the

what do you think about it and what is your favorite dish? particularly good eater, which is why you're in such good shape. you know, believe it or not, i always believe the president, i always believe the president. i take my ashikandela with me, which is drinkable yogurt. and dad, it's porridge. because when i travel. for example, when i was in china, it can be difficult to get used to the local cuisine, so i me with him, even the president of batswana comes and asks: can i have your dad and milk? this is what i eat for breakfast. and, of course, meat, we have the best meat in the world. we sell it all over the world, great meat. and what kind of meat is not served. in namibian restaurants: meat of crocodile, ostrich, zebra, antelope, even warthog. beltank is very popular. this is beef jerky or wildebeest or ostrich meat. according to a special recipe, it is first marinated in vinegar, then in a mixture of coriander, brown sugar, salt, black pepper and other spices, and then the biltong is dried in special ventilated rooms. let me share wit

set up satellite dish satellite aitherspace 1. the tv channel signal is broadcast in the clear and is available 24 hours a day every day. be with the belarus 24 tv channel and discover belarus. we are going on an expedition in the corners of our country, we are going on a magical folklore expedition with the paradoxical numbers 568. things will happen again and again in advance in the past on the other side. let's follow the history and myastsovye abrads. at the myastechku radunі voranavskaga district. the peoples of 13 nationalities live here. myarkuetsa, what is the name of the pastelishcha hell old slavs. zahodztse, zahodztse, prahodztse, kali laska, gostsik, darazhenkiya, we eat your bread, we ask you for the blessing, and let these old traditions give us a new life. and i’m not standing here, because three evenings have passed away, but because i’ve been working on projects for three years in advance on the tv channel belarus 24. china, now we live and study in minsk. we were born, came from the inner mongolia autonomous regi

now. dish downs and bodies. the extra warranty use of the star symbolizes jesus christ to i can be reached. he says it's actually our most important symbol. seems like not just a hint. and so really a sign of god's light shining into the darkness. i and jesus christ coming to us. this happened to him sounds that big guy worked on the star myself. i would, we made it in our congregation with a large group of 40 people and cut out the individual points and glued them together. there are a lot of wonderful memories associated with it. you know, when a 1925 business man peter hensley, could be filed of, happens for the 25 pointed star and its current shape nearly a century later. the hand who'd factory greets more than $60000.00 star lovers each year for behind the scenes look at how the stores come together or to craft their own doesn't need to complete. it's not that hard once you get the hang of it and get it. yeah. they're just wonderful to look at the houses and you get a warm welcome when you come home, so to

dare to dish differently.

let's eat a delicious dish with federico arnaldi.of what they think they will have to do. a huge number of hours spent preparing these festive feasts. well, today i’ll try to dispel their fears and share a recipe for a quick but very tasty dish. it really won't take more than a few minutes to prepare. for my recipes, i always try to use organic, natural products, because this is a guarantee of one hundred percent quality, taste and benefit of the dish. chepol coal - real tasty, selected organic products. for this recipe i need butter, it gives a lot of energy and taste. all ingredients are prepared, time it. first of all , i prepare the bread, i take regular white bread, it doesn’t matter toast, not toast, sliced , i remove the crust, it’s probably better to take even yesterday’s bread, slightly stale, i quickly soak the bread in milk. while the bread absorbs the milk, i’ll prepare the other ingredients, it will be a pear, cut into thin disks, then into a thin match, half of the pear will be quite enough for myself, many are now look

, there is such a trick, for example, not to add salt to the dish at all during cooking, but for thewhat you say about this, we have a lot of stereotypes, a lot of habits that have been with us since childhood all our lives, and we often hear about how people say, my grandmother, my mother cooked this way, i will cook this way . refer to their longevity, for example, but what is the point of adding salt to an already prepared dish? the only point is that the salt is iodized, and when we add salt to the dish being prepared, it loses this very iodine, that is , the most valuable thing, in fact, moreover, when we prepare a dish, these are some large volumes and we add this salt by eye, we don’t understand, in fact, whether a tablespoon or two tablespoons is how much each individual person will eat, the point is precisely not to overeat salt, because this, as it turned out, is the most harmful habit, which has the most detrimental effect on our health, so when we cook, we should not add salt to the dish, we should add salt to the cooked dish in our plate, this way we understand how much

general, i cook well, but it’s not tasty, i somehow randomly read one recipe for preparing a diet dishith cooking, oh, i should know the recipe for this dish, karen, can you remember it, i remembered it right away for the rest of my life, take 200 g of cognac, well, well, i really didn’t finish reading it, i like this dish. in this form, what diet do you follow, lenochka? oh, i will share my unique diet with the audience a little later, but for now, we are starting a parade of humor on stage, the incredible sergei drobotenko. i met this friend on the plane, we flew together from surgut, as it turned out, he was an oil worker, his language was so interesting, and his story matched, he said something like this, well, well, i don’t know what to tell you, well , my profession is not very prestigious, not very prestigious, so when they ask what you do, i say, i’m a landscape designer, but in general i work on a bulldozer, i used to drive a tractor , yeah, only after one incident in the tag they removed me from the tag, well, what can i tell you, well, it was winter, the men-lumberjacks fini

we will tell you the recipe for our delicious family dish, which is called. shmitsu, sweet soup. and flour and glue are added to it. when serving , you can add cream. nemessky is very tasty. and during times of total shortages in the ussr, the following recipe was in use: boil a couple of spoons of mango in a compote and beat the resulting liquid porridge. state of strong peaks, and did you prepare this long before the mass appearance of mixers? similar dishes, they were whipped by hand with hand blenders, for example , with these whisks, yes, it takes a long time, yes it is dreary, but that is why such dishes were considered festive, my parents said that for their wedding, they just beat the mousse by hand we whipped it up half the night; by the way, the pudding surprised us. it’s really tasty, not cloyingly sweet, and you don’t feel the semolina at all. it’s strange that this is exactly what they didn’t give in kindergartens, the children would have been choked up. well, what about the benefits of compotes? the good news is that amygdalin, which is dangerous to health, which is

at the same time, the cheapest foreign dish was the hungarian traditional stuffed cabbage with pork, rice and lard. its cost is approximately 2.5 dollars. and that’s all i have, wishing you a festive mood and success in your business. see you. the morning broadcast continues with the program zone x. i am violetta sokolovich. hello. investigators seized 3 kilos of psychotropic substances from an international courier and his friend. the special operation was carried out by drug control officers from the vitebsk and gomel regions. and, as the police said, both suspects are from the brest region, one is older. the twenty-two-year-old guy had been working for an online market selling datura for several months. the second twenty-one-year-old boy was helping a friend transport synthetics from a neighboring country. in december, the men traveled to the territory of the russian federation, where they took 3 kg of a particularly dangerous psychotropic substance paramethyllophidrone from a cache and returned to belarus to distribute the goods by hiding places. investigators found it on the ter

the time has come to assemble our beautiful dish.t about pharmacies if you eat the required amount of vegetables throughout the day. in order for us to be efficient in everyday life, since we sit a lot lately, we need to spend 10-15 minutes working on the gluteal muscles. we try to reach as far behind our hands as possible, while taaz should, on the contrary , try to reach his heels in the opposite direction. watch the breakfast of champion project on tv channel belarus 24. acquaintance with: these are auto components, computer equipment, these products are not inferior to european foreign analogues, an approach to business that everyone should strive for. our company is no longer young, but its motto is preserving traditions and boldly looking into the future. eat people who have worked in our workshop for 42 years, we really value the continuity of generations. and when you solve all the problems, you achieve something, you get a certain level. watch the quality mark project on the belarus 24 tv channel. every week we review the ma

, and you wash the dishes at 5:60, yes, when mom has to return from work at 6 o’clock, that is, that’h a situation in my childhood that i studied choral singing, so i really didn’t like my choral singing teacher . she was very strict in my opinion then, i remember that i, too , always put it off until the last minute, i sometimes, you know, this story, i froze my ears when i was angry, and so i had the same situation with a music teacher, when i put off my homework right until the last minute and she even came specifically with something unfulfilled, in order to somehow anger me, so that they would kick me out, so that they would kick me out, i did the same thing, so that i could even go to an academic concert. came with unlearned pieces so that i would be kicked out of the music school, not kicked out, i think that olesya and i are very we coincide, because olesya talks about putting off what you don’t like to do, and also i didn’t learn a piece for an academic concert at a music school because i didn’t like it, the question immediately arises: are you putting off what i don’t like i

then, of course, 12 lean dishes are prepared for the table, cabbage rolls, cabbage, they are coveredleaves to stand up so that they do not burn already. byruni, from potatoes, this is our meat, pancakes, with sweet cottage cheese and salty cottage cheese, delicious, smat cakes, cakes, also an archaic traditional dish that is made on holidays. and the holy evening itself, just like everything traditionally, they should be made very simply, from the dough that is now at hand, not necessarily, but now it has been kneaded, for example, for pamans and for bread, you can make dough from it, not kneaded, you can use ordinary dough, or you can make them with yeast or without yeast, the main thing is to roll them out very thinly and do not bother, just put them on a hot stove, on a hot cast iron stove and they. they are baked in 5 minutes, they are taken with such blisters, and it is considered that these cakes are already ready, and they can be broken and used with grated poppy seeds and honey, and this is such a sweet dish, very simple, they tear off small pieces like this, the poppy seeds

with makheev mayonnaise, any dish will become tastier. mayonnaise makheev will make holiday dishes tastierknows that you can do more than you think when your dreams are not a make-believe world, but a reality. when relationships can become even warmer, when it’s so easy to increase the joy of loved ones. consumer loan from rosselkhozbank. with love for its people rosselkhozbank is more than you think, on ntv there is an absolutely unpredictable music show superstar, despite the fact that we only have five participants left, on stage we will see 10 superstars at once, silma cold, lonely in at home, in the sea, in the city, everything is as if it’s incredibly cool, your beloved is waiting for you. today at 20:20 on ntv. new year's mask december 31 at 20:24 on ntv. this winter, especially for you, we are freezing communication prices. when connecting or switching to tele2 tariffs , their price will be frozen for a long time. we are freezing tariff prices. give a smart speaker vk capsule nail with stickers to children, a stylish mini vk capsule to friends, a large vk capsule to yourself. with