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sbermarket, delivery is free, you know, sometimes there are days when you want something homemade, but it takes a long time to mess around, yes or, for example, i don’t want cookies today, a i want something very interesting new recipe. i then start looking for more recipe books and begin to change. maybe something already familiar to me trying to replace the ingredients. this is the best time to experiment when you are trying to grope intuitively. yes, that's the match. your desire for something sweet, but not too dietary desirable them at the same time, you know something new which never. maybe we haven't cooked yet here in this kitchen. i found this recipe. you and i will need 125 g of butter. i take the oil is already soft, by the way, one. writers of how good the quality of the oil is. and you and when you bring the oil to room temperature, you should see it. that's exactly

the result, like my yummy oil. look how it holds its shape, how beautiful it is, what a creamy smell? well, then this oil makes any baking, well, incredibly fragrant and attractive, so i always use this particular oil. well, baking. and, of course, you and i talked about this more than once for a sandwich. and, by the way, 125 g is also good for frying , a little more than half a pack. 125 g of butter and 180 ml of milk and the zest of one orange, grated on a very fine grater and one lemon in the center also warms up and therefore this mixture becomes more fragrant. and you and i, meanwhile, take three eggs and 180 g sugar at high speed. we begin to beat

, we need a lush light mass, while the eggs and sugar are whipped. we turn it off just as soon as the first bubbles of boiling appeared, the oil has dissolved, we leave the butter and milk to infuse with orange and lemon, and here we have everything whipped. and look how beautiful you see, just a white cream turned out in general, in principle, when you beat either yolks with sugar or eggs with sugar, it is very important to show this lightening of the total mass in order to whip well. and, of course, the density here is everything thick and beautiful i need. now another nozzle another dough hook. so, well, of course, flour, you know, i will cook this cake on corn flour, in general , the advantage of corn flour is so interesting, for example. today, many people are trying to follow a gluten-free diet.

there is no gluten in cornmeal , moreover, it is considered a truly dietary, but at the same time it is rich in trace elements. there is magnesium here. there is vitamin e here, there is a vitamin. and that is, a lot and more amino acids, that is, this flour really useful and mcfa here. i very often use makfa wheat flour. and now i discovered corn flour for myself, i also use it for baking in order to make cakes. what a delicious cornbread it turns out, and you can clearly see what a beautiful rich yellow color. this flour has everything, i need to weigh 250 g of such flour. a little salt. half a teaspoon and, of course, without baking powder, our pastries will not turn out lush in the dough, be sure to add

baking powder. i use baking powder doctor bakers, my favorite baking helper is dr. oetker, which i have always used. now we have a brand name, doctor. bakers, has changed in fact, only the name, but familiar. we all design, packaging and high quality products have remained the same baking powder, dr. bakers. e, gives the dough, volume, splendor , a uniform porous structure, and, unlike soda, leaves no smell or taste and works in any recipes. mixed and now, as a matter of fact, in order to have we got it happened the dough you and i need to do the following. we add at a lower speed. look what a beauty. warm, well, it has cooled down a bit. you see, i even calmly put my hand on the saucepan, but of course, it is imperfectly at room temperature. this is where we start

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and slowly add 250 g of cornmeal here, reminiscent of a bag of baking powder and half a teaspoon of salt. the dough is instantly kneaded in fact, the most important thing here, well, in general, one of the main ones. it seems to me the conditions in such experiments, so that it is fast so that it is not so dreary, because we are still important in the experiment, then, uh, what result we will have, and the process that brought pleasure. and not just this , you know a lot when you spend time and energy, and then you don’t know that an experiment will turn out. here it is actually. i already know, because i already baked this cupcake without you. so everything is checked, the dough is poured.

this is how the form is in the form, and we greased it well with butter along the edges and, of course, the bottom, but also laid out one more with baking paper. just in case the oven was insured. i also have the temperature 180 ° turned on in advance, the mode, hot air, in general, muffins, muffins, biscuits. best baked. here in my e-culinary life, it is in the hot air mode that we send this beauty to the oven. and baked, it is almost an hour depends, of course, on the power of your oven. yes, but, in principle, this is normal, and while we are baking our beautiful citrus cake , we will make cutlets with you. yes, not simple, but from shrimp, how convenient that now there is a delivery and delivers

the products i need sberbanquet and delivery. by the way, by the way, a free sbermarket always has a lot of discounts, different promotions, sometimes prices are lower than in the store itself, can you imagine. and what else i like is that the collectors of the sberbank are always very attentive. if something is not on the shelf, this happens, they call and offer a replacement for the first order, by the way. i recommend you can do it with a 15% discount using the julia promo code. and i always place orders through their convenient application. right here in phone, open the app. that's exactly what shrimp are. i know where you can find seafood here, please. and those shrimp that i need to buy and everything will be delivered instantly, very convenient, and most importantly, very high quality and, accordingly,

we get our favorite recipes. as a rule, is rice necessarily added to the cutlet? yes, especially if fish cakes or some kind of bun pulp. i just have white bread, which i freed yesterday's loaf from the crust. well, the bun is white and in order not to add extra liquids so that the shrimp are as juicy as possible due to the meat, and not due to milk or not due to the roll itself. i take a lot of onions. but now, of course, manually this task will not cope. we definitely need an assistant and this is the basis for our cutlets. by the way, we use an immersion blender redmond in this blender with an extended set of nozzles. and it makes life very easy, because this blender takes on most of the work. he mixes, he whips, he cuts, he shreds or turns into such a wonderful stuffing.

in general, this is more of a compact food processor, in general, my love, than just a blender. and this is a very reliable assistant to him. motor protection is not just impossible to overheat and overload. it will just turn itself off automatically. and when it does, it will be ready to go again. so we always need such helpers in the kitchen, we start whipping. just look how beautiful the juicy shallots are combined with the pieces. see the bread, see? what a wonderful airy crumb turned out. and now we add here. well, as i already she said, thawed shrimp chopped four or five sprigs of thyme per 400 g of shrimp and i add a little chili pepper here. well, i know our love with you. eh, such sea

tastes and should not be a little bit spicy and a little bit of white pepper, it is already ground in a different flavor than black pepper, and therefore it will be interesting. you know, such a connection is a family to us and then the sweetness of the shrimp, by the way, the sweetness of the shrimp, we emphasize with nutmeg, in general, nutmeg is brilliant. in order to emphasize creaminess or sweetness, so a little here so. freshly ground nutmeg is literally on the tip of a knife, because it is an active spice, it is better not to overdo it. and , of course, salt, a pinch of salt, salt to taste, and you and i have repeatedly talked about this, not salting is better on the table than in the recipe. we combine all the ingredients. and now, when the stuffing is almost ready, by the way, it is also a very convenient feature in this blender. here we add the egg without opening the lid. look, the stuffing

is ready. see what a beauty? well, just lovely. now we take. two bowls of cornmeal, by the way, it is very good for breading. beat the breadcrumbs egg a little with a fork to connect the yolk with the protein; take a spoon; the size of the patty depends on what size you want

; in the case of our corn patty , we shake off the excess flour, then the egg, and then the crumb, we send more than three or four patties at the same time, it’s better not to fry so that the temperature of the oil remains sufficient high. and, of course, it is desirable to make the size, cutlets, more or less the same so that they are fried. well, you understand. cool idea, we all love cutlets,

in general they love them, in general, everyone not only loves us. everything, but not for nothing, burgers, one of the most popular stories in general in world cuisine, burgers are loved in china, japan and italy, you can’t get anywhere. well, of course. we have a wide variety of cutlets, and it seems to me that our hostesses are really the most skillful in cooking cutlets, so there is something left to be proud of make a salad. need an apple at all. you know fruits with combinations of green leaves, in my opinion. this is such a beautiful story, because it is sweet and sonorous. but, for example, an apple combined with crispy bitter leaves of arugula, as i love it directly. eh, you know, this is gourmet, i would say enjoy a little, so that the apple does not

lose. this one is appetizing, but i don’t specially clean this color from the bark. but because the peel, when we simmer the apple, allows the apple to keep its shape and not turn into puree. we remove the ready-made cutlets like this, as we agreed on baking paper, in general, you and i got minced meat for such 10, and maybe even 12 cutlets, but i will either cook from the remaining minced meat tomorrow or maybe freeze and i’ll make cutlets for a week already, but these four perfectly give me excess fat. another frying pan. i need it in order to sweat the apples. well, not just, of course, a frying pan, but a frying pan with butter. if the apple is not

sweet, generally sweet and sour apple, even better in this case, but if it is too sour, then you can add a little sugar to get caramel temperature should be high, because the apple should not be soft soft. it should tan, preferably on both sides. well, or at least on one side, that is, it should become so appetizingly temptingly roasted, but at the same time remain a little crispy, as for the salad itself. it seems to me that the arugula that i told you about, and everything else, reading and with spinach is perfect story when we say mix of fruit and lettuce because arugula, especially rukola belaya dacha is so beautiful. look at it, it's ready to eat, as it is written, you see, for fans of salads, that is, for you and me. she washed and dried every leaf and is just perfect. how to select and to this arugula? i

add incredibly useful incredibly. look at this beautiful baby spinach, also for fans of salads, belaya dacha that is, this is just a combination of the benefits of the taste of aesthetics and joy. and, of course, uh, you see these here are the leaves, which are the base with such pleasure combined with apples. here i am with our blocks, as i said, seductively caramel turns out literally 1-2 minutes. they will be ready. and here we will add more, you know, today i want to try to make it with nut butter. i fill the leaves first with this oil. i have a walnut, it is curious. it differs, of course, from other vegetable oils, and i 've been experimenting with different oils quite often lately, and it seems to me that nut oil, it's right there. for salad. i don't like it very much. there, for example, in buckwheat porridge, yes or

in something, well, in a salad and ideally here i will add a little salt salt sea freshly ground a little pepper apples are almost ready for us. just a little bit to make sure that our crust is exactly the same as we intended the apples. turn off the walnut oil, add the juice of half a lemon. and literally a teaspoon of apple cider vinegar. well, i also want to tell you that it’s very cool, and nuts work in such salads. nuts can be any and hazelnuts dry the walnuts and almonds. i have a pecan today. i dried it a little in the oven, and i used such large pieces of it with a knife, not a blender , not even a mortar, but with a knife,

so that the pieces do not give up their oil, because we send oil in every nut, apples, apples can be, by the way, even warm, and even a little bit of this oil, in which the butter, in which they languished, will not interfere with us. here, because they are warm, they are hot. and so the dressing will quickly connect with the rest of the ingredients. well i suggest adding here. a little more blue cheese, that is, blue cheese. this is not necessarily cheese, maybe anyone can do without cheese at all, for example, it can be a great lean dish to eat and you don’t add any cheese at all, because protein here is a harmony of not only tastes, but also nutrients. uh, that is, and fats, proteins, carbohydrates. here are present and you can do without an animal. and yes protein and without animal fats, which are in the field. well, it’s tastier, to be honest, if you don’t stick to it, in this case there are some vegetarian ones, but principles, or rather, so vegan principles

or do not fast, then cheese, why not? well , a little. just a little bit of honey after we add the nuts at the end. let's put it all together like this. so a little bit of honey, literally , you know, honey is better to take, of course, liquid, so that you can manipulate it like this, so to speak. yes, i love honey. may is for such purposes or chestnuts, because chestnut honey, as a rule , is all year round, it is rare, but it is sugared, but may is still, of course, not the season, so i have chestnuts in this case here this turned out to be a simple, but no less useful, no less spectacular salad. well, to him, of course, our meatballs. serve with such

a salad, it remains to finish the preparation of our cupcake. 100% natural taste is good, trendy folk baseboard has fallen. i want him out of my life forever. you just need to take it and say it. don't call me anymore, can i have a phone? hello, you are great. for some reason, i immediately have the image of a bride as a very spectacular young girl. i don't like dress curtains. i have not seen this fashionable folk, dear

experts. it's time to vote premiere today 13:00 on ntv country of talents, the new season is today at 22:00.

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fateeva is there. why did the singer maxim disrupt the concert in sochi bukhaya simply and ended? you won't believe today at 11:00 pm on ntv orange juice a little more than 50 ml of lemon juice is the same amount. and 50 ml of orange liqueur in general , you can take orange liqueur, by the way, cherry liqueur will also be interesting. that is, you can find some such flavor, you can take rum cognac, after all. that is , i'm just wondering

citrus was supported, but it can be compensated in general, in principle, because the rum itself is so caramel in it, it is interesting, the taste is cognac. it 's kind of vanilla. yes, also like that. and here, naturally, the alcohol evaporates when heated, leaving only the aroma. well, naturally for this syrup in order for it to turn out to be a syrup. i need some sugar. in this case, i use brown sugar, that is, cane sugar. well, because he has this caramel note. literally 2-3 tablespoons. in general, i want to tell you. i really love such fillings for pies for some such fruit biscuits. they taste better with such fillings. this is a fill. maybe apricot. this is a filling, maybe from an orange. and today we will make lemon maheev, in general lemon jam maheev

this is a real find, firstly, for those who love citrus flavors. secondly, how delicious it is to add a spoonful of such a large heaping tablespoon of this lemon jam to syrniki with sour cream. i'll tell you what is the advantage for me of this particular brand before everyone else, firstly, impeccable quality, a lot of fruits, the composition is just the perfect balance, fruits, sugar, no, thickeners, no, flavor enhancers. there are no artificial ones. uh, you know , additives are all natural and then, if you add such a jam to baked goods, it never leaks out. and now this same jam, you and i will make icing out of it, that is, it will help us. our cupcake is not afraid to make this word outstanding and masterpiece. here already. look, you see about a quarter of our sugar syrup was boiled down, completely melted. this means that the syrup

is ready. the syrup should remain warm. well, because if it sets, it can thicken and it won't soak well, so it's very important here, uh, that the syrup be made just before you're going to soak your baked goods. well, i leave it at a very, very low temperature and let's see how our cake is doing there, baked. he is 45 minutes. and now let's check. well , of course, you must first make sure, before you sing praises like this. eh, you see an absolutely dry stick, by the way, is not easy, but this is how we check it. well, we also make such recesses. what it smells like, this incredible aroma of this cornmeal that you know, it smells like some kind of nuts. well, then you know, such a delicate structure. i directly feel this delicate structure with this wand, i turn it off there, we have everything ready and now. we take out the cupcake from the mold

we take the plate on which we will serve this cupcake and carefully move the cupcake form onto the plate beauty and only now the syrup that you and i made is sent, it turns out, in fact , a cake, maybe completely cooled before soaking it. the most important thing is that the syrup should be warm, so that it can penetrate and feed like this. well, i think, somewhere around the third syrup that we cooked, you and i will need in order

to soak exactly this volume of cake. here is 20 cm, i have a diameter, but the filling hare will need everything here and it spreads so beautifully. you know, that's how you see streaks, and then it falls to the bottom. here so thanks to the fact that it flows like this on the sides. we have this beauty, lemon crusts. this is how we put it all together. and, of course, here. unfortunately. i can't show it to you now. e in the context, he must stand soaked, eat it, of course, cold, best of all with fat sour cream with whipped cream or vanilla ice cream. in general, with regard to dessert, you need to be patient, but cutlets and salad are more likely to scream to the table. bon appetit.

hello welcome to the information service tv company ntv this is the program today in the studio dmitry zavoristy. smoke noise and funeral thunberg and fondyrlyan polish miners