my name is alena next to me in the modern city kitchen vartan well, somewhere far away in the belarusianck, he is studying another recipe. larisa so we start, don't switch, it will be very tasty and interesting. good afternoon oh god, how old are you them cooking recipes. we curled up the taking away of kuzmisha, that in the lyubov district of the minsk region and the mind of zvalkova raisa mikhailovna , we will prepare butchers and thick jelly. tell kaleilaska, what we need for this mysterious herb is different, what products? well, pepper from fish cottage cheese? uh-huh flour, they can be slaughtered in two variants of licorice or salty ones can be added to ikeistic berries, the magician should go there? well, we will highlight the shares. what is this riddle? and now we have, bitch, we have mankayu. and what else do we have in this ponytail of shoes. here mac there is salt here we have soda yeah deer. well , in short, it's still pastries and i yes, and eggs. the main ingredients from which the egg cutters are prepared are flour and the hostess's cottage cheese is prepared from goat's

recommended to start with barley porridge, which is well mixed with fried onions and salo, and then we sew up the chicken and send it to the oven . . hello vartan greetings you alena bro. well, of course, you know what we will cook today. i don’t just know what we will cook, but i also know how we will cook, then we announce the menu and start doing something with pleasure. today we are cooking chicken baked with porridge. it sounds very nice with porridge, but the most interesting thing is that our porridge will be exactly the same as in the village. yes, yes, barley, i decided not to change anything, but we will cook it a little differently, okay? that is, we soaked it , soaked it, because the cereal is rare on our table, but i still, on behalf of the owners, who have never boiled barley porridge, they ask you how much it should soak. you know, uh, 30-40 minutes is enough. what if she gets wet, right? over 40 minutes. here. you can even try. yeah, i believe you, so i don't like raw cereals. so alena i want to tell you something, if we soaked it for about an hour in warm water, well, washed it, of course, it is already ready. she's already rea

recommend stuffing with barley porridge, which is well mixed with fried onions and lard, and then we sew up the chicken and send it to the oven . hello vartanings alena bro. well, of course, you know what we will cook today. i don’t just know what we will cook, but i also know how we will cook, then we announce the menu and start doing something with pleasure. today we are cooking chicken baked with porridge. it sounds very nice with porridge, but the most interesting that our porridge will be exactly the same as in the village. yes, yes, barley, i decided not to change anything, but we will cook it a little differently, okay? that is, we soaked it, because the cereal is rare on our table, but i still, on behalf of the owners who have never cooked barley porridge, ask you how much it should soak. you know, uh, 30-40 minutes is enough. what if she gets wet, right? over 40 minutes. here. you can even try. yeah, i believe you, so i don't like raw cereals. like this here is alyona. i want to tell you something, if we soaked it for about an hour in warm water, well, washed it, of course, it is already ready. she's already ready. and i think that

well, i told you about the new recipes. yes, with a stretch, see you soon. alyona vartan dismount before you. she brought us a wonderful recipe. well, it’s just that the watchdogs were such a busy expedition trembling. well, you see about my uh, they look. i am i'll tell you what went on the back in the stomach. and so, by the way, the matter is fixable, because look, what a beauty the bortang has built for your arrival. yes, all three points you have so the only thing? with bones, of course, you need to be at the bream, but we tried to get rid of them. but you will sit and spread the bones so carefully to give out the bones, and everything will be convenient. oh delicious. i've already messed up. it’s good, only she stuck her tongue out, but our porridge is terribly so simple. everything is very good, and mushrooms and mushrooms are real royal mushrooms are real and fresh ones are given to me surrender here to a knit without russula and so you yourself will be white. yes, porcini mushrooms are delicious. well, well, larisa approved, our dear viewers. you will also approve if, uh, nevertheles

well, while vartan brings beauty and prepares the chicken for tasting, and larisa rushes at full speedtry it. you have time to remember all the details of our recipe. salo cut into small cubes and fry add onions, carrots and dried apricots, then add ready-made porridge to this company, while the future filling cools down, prepare the chicken, rub it with salt, garlic and spices. technique, we stuff the chicken and send it to the oven for an hour and a half at a temperature of 180 °. the chicken is ready, and the porridge is ready, you can try it on such a sunny taler, our butt looks comfortable, i can’t wait for the glove of the piston of the fairy tale porridge helmet. it's true that the velmismarshna was soaked in chicken juice and soaked from a puddle with a cibulka and, uh, i think that this will be the choice of cereals the river was. maybe it was another island, good buckwheat, some kind of fat backfill. and there is good, buckwheat, which means the filling is outstanding, and now the meat salad crumbs for you so with the meat. chicken delicate runny nose removed yakimi spices. i

vartan dismount before you. precious, dear larisa hello. look. full day oh, wellnt him with bread and husky disputes. i was treated to wear one for the body. well, i think, well, you stars will bring them some bread. and what a market my hands fell asleep, we drive, we drive near the challami, not at the car, the boxes are on well, they graze, and so i wanted milk, so i realized that i would milk the car, i need cows, and the motherland put the cow on me. and i think that she showed her how to make bread, showed her bread. i got tired of the box of bread, gave it, bread, fed it. so the bread, the cow, salted so perfectly. and i still have honey for your asaluyu my oh, it’s so good to you so myself, oh, how beautifully beauty decorated the table and brought milk. larisa, you know, here we were looking at our table, and i even thought, maybe we needed something else for this bread, and then, nevertheless, we are very grateful to you for this recipe. well, i'm a gifted bit. well, we are very pleased. cooked this bread and can't wait to try it, yes man, you see i will

so well, we bake, and we will turn over correctly. go. vartancontains the word prunes, we have already used it several times. please tell me, can you chop it finely now, i can chop it , please, chop it right in the smallest possible way. but for hostesses. let's break it down with you. please tell me what we did with these prunes. here he was just dried, we washed it. yes, washed, then soaked, left for literally 15-20 minutes , so all the moisture that remained on each cream. yeah, it's enough to make dried prunes turn out to be withered. i feel it, right with my fingers, it's great. we still have this wonderful bacon with which we will stuff. this. well, simply, that is, a chic piece of meat, and stuff the sternum with brisket. yes, yes precisely the brisket, preferably. we start with the fattest part of it. we have here a spoon so with a blunt end that's neat along the fibers. yes we place it there. well, 5 quelin, and our meat is lubricated. what's the share? well, then we will put it out, how to put it out? we need to pour it according to th

stove for an hour and a half vartan and alyona recommend serving such beef with a side dish of prunes fried with onions and a special sauce made from condensed broth. wellere for another clare, than we poured it on and poured it with sauce. alina i am for everything. you think about the fact that the grass is important not only to cook ali deliciously and you can attack. meat itself lessons smak ship know that i have only just trapel on the tongue of this forger yadraz i bent it and it’s hard to sell it here, yes, and at what stage - this is a delicious island. let everything and the fat leaked and the persian and melt, what was the ogorodnaya? mustache is morning. a full one and a bouquet and accompaniments seem to me that these are the islands of christmas and for the word to be on the exact tables of many lovers of our traditional cuisine, but it’s not acceptable to me that you still deserve a piece of iron for your mother’s recipe. it seems to me that luck went to visit the outpost. get healthy, happy pass it on and instill it. and i will mix up alina lordana. alyona vortan in a hurry and everything is up to you. good afternoon, darlings. good after

it is necessary to stuff the meat with brisket well and fry on all sides. good afternoon vartan good afternoon alena i always have a good day when we meet with you and cook something delicious. and they say it's hard to be kind . it's just that now you're suppressing me , you'll get better when you find out. and that today we are cooking meat oh yes, delicious meat and not just meat, but meat will disappear.