, i’ll take care of the rapans, for this you need to clean them, igor, you know how to clean the rapansor worms inside, cut the mushrooms into small cubes like this. and i’ll start by preparing a mixture for my peppers: a couple of pinches of cumin, coriander, lettuce, we also definitely take a mixture of peppers and leeks. we begin to grind the spices until they form total mass, and while i’m doing this, i’ll ask the chef to bake the paprika, boss, leave the green one, the red one, everything except the chili, should be baked on the vine, when the paprika is ready, please cover it with foil, okay, thank you , thank you, i’ll start making eclairs, take milk and water, add butter, salt and sugar, this mass needs to be brought to a boil, then add flour, make the dough properly, then we will beat it one by one , add eggs, now this is the dough you need to put it in a pastry bag and leave it cool in the refrigerator, this will be a sauce, we have here salted cheese, which we bought at the market, we will have local sweet cream and we will have water, we will break through the cheese, friend

the 19-year-old guitarists uladzimir mulyavin, and still there was still no sign of an aggressive rapand's courtship for mom. and her fear that he was younger than her, a young musician, she was an older woman, plus disabled, she was very worried, together they worked in a team at the kaliningrad philharmonic with anna argo, for me, probably, this woman was like aunt anna from childhood , so she remained aunt anna, and her mother turned to her with the question of what to do and how to do it in the future, that’s what? and now it’s 1971, this is the minsk philharmonic, and it so happened that my mother’s friendship with anna argo continued all these years, they met again. aunt anya said, lida, i need to talk to you, and i remember the conversation between my returning mother and my grandmother, then my mother and i discussed this conversation, how anna felt. there i am in close contact with valodzya mulyavin and lidziya karmalskaya, when i was young, just a child. lida performed aryginal genres, master whistle, this rare genre on our stage, at that time the union had only three such spe

really the most delicious cheburek i’ve ever eaten, we have mullet and ropans, i’ll take care of the rapanstro, the aspiring pastry chef, the premiere, cooks on wheels, tomorrow on the first one, come on, let me, come on, i saw and heard everything that this genre was about, will be for many, many years, i leave it three chords for yourself, new season, tomorrow after the evening news, beloved, beloved, beloved. roads, roads, roads, we run away on different roads, don’t guess at love, i’m happy in my eyes, we know for sure, the ice will melt, the quiet midnight will sing for a long time, it’s a long day, it’s long, so short, we’re in the heat of dubai, something. april 30 at first, when you decided to get a divorce, who said who was first, you or your wife? no, she was the initiator, of course, yes, but you said, not to spite her, if you want a divorce, then the children will be with me, well, there was such a large percentage, right? i had an intuitive feeling that everything was heading towards this, understanding this situation, i decided to discuss this issue and indicated that i would

his project baran rapan was recognized as the best regional restaurant in russia in 2016 in 2022, anding. line thirtieth, now i will prepare our signature dish, these are lamb tongues in a sweet tomato glaze with the addition of mint, baked eggplants with utskho suneli and sumac, we decorate it all with cilantro , aromatic smoked suluguni. with such recipes, in 2022 gryazev entered the short list of the best chefs of the south of russia according to awards where to it. my secret is simple: in order to competently mix a dish of the peoples of the caucasus, you need to do it well. know their cuisine. gryazev willingly shares his knowledge of black sea products with participants in prestigious culinary forums and visitors to his restaurant. chief gryazev. posseidon of black sea cuisine. the most famous chefs of the south of russia are traveling to a region whose name also seems to begin with the word south. but this region is not at all southern, it is yugra, the khantemanti autonomous okrug, and winter is still going on there. there's nothing left a little bit, andrey, it’s 10 km to kha

his project baran rapan was recognized as the best regional restaurant in russia in 2016 in 2022, andnked thirtieth in the all-russian ranking. now i will prepare our signature dish - lamb tongues in a sweet tomato glaze with the addition of mint, baked eggplants and sumac, we decorate everything. seydon of black sea cuisine. two chefs from sochi traveled very far from home. they are in the khantemansi autonomous okrug, ugra. it’s cooler here, of course, than on the black sea coast, but it’s an experience that will last a lifetime. our adventures in hantemansiski are over, now surgut awaits us and it will be much colder there. i know that there are a lot of reindeer camps in surgut, i really want to get to know them. cuddle, and of course, ride. i wonder how different the products from hantemansisk will be in surgut? i think the difference will be small in products, you need to come up with something unique that everyone will like. come on, zhen, push it. let's go! surgut is the largest city in ugra, founded in the 15th century. on an old dutch map from 1706, its name is "golden city"