Valeriy Kuras: "My songs are doltish, but they have enough" seriousness "

On the eve of the Defender of the Fatherland Day, Valery Kuras presented a new song on Radio Chanson, which is called “Defender of the Fatherland Day”. The artist himself told how his service in the army went and what he has in common with the Minister of Foreign Affairs of the USSR Andrei Gromyko.

Alexander Ivanov on his birthday, March 3, presented a teaser for the long-awaited video for the song "Forgotten" on the verses of Mikhail Gutseriev and music by Sergei Revtov. Vladimir Zhdamirov, a former member of the Butyrka group, told what he was doing this spring and what surprises he was preparing for fans. Among other things, we managed to find out where and whom Vladimir Zhdamirov will congratulate on March 8.

Rosavtodor seems to have abandoned the idea of \u200b\u200borganizing VIP lanes on the highways. Let me remind you that in the fall, the department's specialists rushed to study the pros and cons of toll lanes in big cities. The idea is not new. If you want to avoid traffic jams, pay for a ride on the dedicated lane. At the same time, there is more space on the rest of the road. Such a system is in place in some countries. The so-called fast lines (fast lines) are popular in the USA. But our specialists were ready to consider the Israeli option.

For our law enforcement officers, the "X hour" is coming. In the case of Kokorin and Mamaev, everything seems to be clear. It remains to wait for the court's decision to be made and what it will become. And the court, all postponing the process, begins to quietly turn it into a semblance of a comedy. As if waiting for an order from above! Shoot or hang at least. And then, like a headache for law enforcement agencies, mixed martial arts fighter Alexander Emelianenko, Fyodor's brother, once again goes to jail. Unlike Fedor, more of ...

On November 24, a new season of the program “ home kitchen", And the presenter, charming and charismatic Lara Katsova, will share with the audience again delicious recipes and the secrets of cooking.

Lara also shared several recipes with "Cleo" - they will surely help you out in case of unexpected guests.

Quick eggplant salad

Deep-fried eggplants combined with juicy tomatoes and fresh herbs - a quick and super healthy salad.

Ingredients:

1 large eggplant
2 small plum tomatoes
Half a small onion
1 green pepper chili (if you like spicy, use red)
Juice of half a lemon
Bunch of dill
Vegetable oil - for deep fat

How to cook:

1. Pour into a frying pan enough vegetable oil and heat.

2. Cut the eggplants into very thin strips and deep-fry.

3. Peel the tomatoes from seeds and pulp, cut into small cubes. Finely chop the onion and chili.

4. Put the fried eggplants, tomatoes, chili in a deep bowl. Add lemon juice and a few sprigs of dill. Stir well and serve.

Draniki

Lara inherited this recipe from her grandmother, the legendary culinary expert Esfir Markovna Trakhtman. Thin, crispy, tender potato fritters knew all Odessa. Therefore, Lara advises to cook two or three or four servings, the pancakes will disappear instantly.

Ingredients:

3 potatoes
100 g flour
1 egg
1 yolk
Salt, pepper - to taste
Olive oil - for frying

How to cook:

1. Grate potatoes on coarse grater... Add eggs (the secret is that thanks to the additional yolk the pancakes will become more juicy and rich), flour, salt and pepper, mix thoroughly.

2. Heat a frying pan with olive oil, fry the pancakes.

Red borsch

Ingredients:

1 kg veal ribs with light fat or a piece of veal with sugar bone
3 medium beets
2 large carrots
1 small head of cabbage
3 medium, but not young potatoes
2 onions
A pound of tomatoes
2-3 celery stalks
1 small head of garlic
Half a heap of parsley
3 bay leaves
Vegetable oil
Salt, sugar and pepper to taste
Sour cream

How to cook:

1. Prepare broth: pour ribs, 1 carrot and onion with water, bring to a boil over medium heat.

2. Remove the foam with a slotted spoon and add bay leaf, a few sprigs of parsley and celery. The broth should be cooked for 1.5-2 hours.

3. Peel off the heated tomatoes, chop and cook over low heat in a saucepan tomato puree from vegetable oil, a couple of garlic cloves, pepper and salt.

4. After an hour of boiling, add the whole peeled beets. When the broth is almost ready, season with salt to taste, remove the vegetables. Set the beets aside and discard the rest.

5. Saute the onion in a frying pan until transparent, add the carrots cut into strips, after 20 minutes add to the mixture tomato puree and 1 tsp. sugar and simmer again.

6. At intervals of 10-15 minutes, pour the diced potatoes, shredded cabbage, the contents of the pan and the chopped beets into the broth.

7. Cook without boiling for another 15 minutes, turn off the heat and add chopped garlic to the borscht. Let it brew for completeness.

Mackerel pate

This light and inexpensive recipe especially relevant if guests suddenly appear and you need to do something quick from what is at hand.

Ingredients:

1 large bunch of parsley
1 hot smoked mackerel fillet
1 tbsp creamy horseradish
150-200 g soft cream cheese
Lemon zest
Pepper to taste

How to cook:

1. Chop the parsley right with the stalks, cut the mackerel into pieces of any size.

2. Place all ingredients in a blender bowl and whisk well.

3. Hot smoked mackerel pate is ready!

Taya Finnish

Ingredients:

• turkey liver (unfrozen) - 500 g
• milk - 2 glasses
• cream (20%) - 1 glass
• onions (medium size) - 3 pcs.
• butter - 1 tbsp. heaped spoon
• vegetable oil - 3-4 tbsp. spoons
• salt, black pepper - to taste

How to make turkey liver pate:

1. Rinse the liver well, free it from the veins. Make sure there are no green spots or green pouch. This is bile, the main enemy of any liver dish. If you see a green spot, just cut off this piece.
2. Place the washed and processed liver in a bowl and cover with milk.
   
3. Peel the onion and cut into half rings.
   
4. Place the pan on medium fire, pour in vegetable oil. Fry the onions for 20 minutes until half cooked.
   
5. Rinse the liver with water in a colander and send to the onion along with butter. Fry, stirring constantly, for 20-25 minutes.
   
6. Reduce heat, pour in cream, add salt and pepper and simmer for 15–20 minutes.
   Let cool until room temperature and send the liver-onion mass to a blender. Scroll a couple of times. Try on salt and pepper. If there are enough spices, put in a mold and refrigerate for at least 5 hours, or better overnight. The pate should be infused.

2. Babulin's omelet on toast

Taya Finnish

Ingredients:

• borodinsky bread - 1 loaf
• egg - 4 pcs.
• onion (medium size) - 1 pc.
• vegetable oil - 3 tbsp. spoons
• green onion - 2-3 feathers
• salt, black pepper - to taste

How to make a granny omelet on toast:

Put eggs in a saucepan, cover with water, throw in a pinch of salt and set to cook.

Peel the onion and cut into small cubes.

In a skillet, fry the onions in vegetable oil until golden brown. Remember to stir constantly. To be on the safe side, add a little salt to the onion. It will give juice, and the likelihood that the onion will burn will decrease.

Drain the saucepan and pour in the eggs immediately cold water... After 15 minutes, peel and transfer to a bowl.

Chop with a fork boiled eggs, add fried onion, salt and pepper to taste. Mix well.

Cut Borodino bread into medium slices on a board. Dry the toast in a dry skillet or toaster.

Top the toast with the onion and egg mixture and garnish with green onions.

3. Stewed chicken hearts in sour cream and mottled puree

Taya Finnish

Ingredients:

• chicken hearts - 500 g
• milk - 1 glass
• potatoes (medium size) - 5 pcs.
• onions (medium size) - 2 pcs.
• carrots (medium size) - 2 pcs.
• vegetable oil - 6 tbsp. spoons
• bay leaf - 2 pcs.
• sour cream (15%) - 3 tbsp. spoons
• butter - 1/2 tbsp. spoons
• garlic - 2 cloves
• dill and parsley - a few branches
• salt, black pepper - to taste

How to cook stewed chicken hearts in sour cream and mottled puree:

Peel onions, carrots and potatoes. Place the potatoes in a saucepan and cover with cold water so that it only covers the clean tubers.

Cut the onion into small cubes. Cut one carrot into small strips and the other into very small cubes.

Process the hearts by removing excess veins and fat. Rinse the hearts well in a colander.

Heat the first skillet over medium heat, add half the vegetable oil and fry the hearts for 15 minutes.

Add half onion and carrot strips to the hearts. Continue frying for 30 minutes. Don't forget to stir. Add a little water if necessary.

Heat a second skillet over a slightly less than medium heat. Pour in the rest of the vegetable oil, add the butter, put the second part of the onion and carrot cubes. Fry the onion-carrot mixture, stirring constantly, until golden brown. It takes me 20-25 minutes.

Put a pot of potatoes on fire, salt and cook until tender.

Add a couple of bay leaves, sour cream, salt and pepper to the hearts. Mix well. Reduce heat and simmer for 15-20 minutes.

Chop the dill, parsley and a couple of garlic cloves.

5 minutes before cooking, send the herbs and garlic to the pan with hearts. Stir.

Drain the prepared potatoes from the pot. Heat the milk slightly in a saucepan. Make mashed potatoes. Stir the fried onions and carrots into the puree. Try it with salt.

4. Cutlets "FiFty-FiFty" with grilled vegetables

Taya Finnish

Ingredients:

• pulp chicken thigh or drumsticks - 500 g
• milk - 1 glass
• white bread - 1/4 loaf
• egg - 1 pc.
• eggplant - 1 pc.
• zucchini - 1 pc.
• tomato - 1 pc.
• cilantro - 1 bunch
• dill - 1/2 bunch
• parsley - 1/2 bunch
• green onions - 1/3 bundle
• vegetable oil
• salt, black pepper - to taste

How to cook "Phi-Phi-Phi" cutlets with grilled vegetables:

Rinse chicken meat, remove excess veins and cartilage. Cut into small pieces.

Finely chop the cilantro, parsley and dill together with the roots. Chop green onions. Place everything in a bowl.

Soak the loaf in milk.

Grind the meat and loaf directly into the bowl of herbs. Add the egg. Season with salt and pepper to taste and whisk the minced meat well.

Form patties round shape and fry in vegetable oil.

Cut the eggplant into large rings and add a little salt. Let stand for 10 minutes and rinse with cold water. Pat dry with a paper towel.

Cut the zucchini, like the eggplant, and divide the tomato in half lengthwise.

Preheat a grill pan. Brush the surface with vegetable oil and fry the vegetables over medium heat. Season with salt and pepper to taste.

5. Cod on a caramelized pumpkin and apple pillow

Taya Finnish

Ingredients:

• cod fillet - 4 pcs.
• green apple (medium size) - 2 pcs.
• lemon - 1 pc.
• pumpkin "Butternut" - 1/4 pcs.
• flour - 2 tbsp. spoons
• butter - 2 tbsp. spoons
• olive or sunflower oil - 2 tbsp. spoons
• brown sugar - 1 tbsp the spoon
• parsley - 1/3 bunch
• salt, black pepper - to taste

How to cook cod on a caramelized pumpkin and apple pillow:

Pour flour into a bowl, season with salt and pepper. Stir.

Breaded cod fillet in flour and shake off excess.

Preheat a skillet, pour in sunflower or olive oil... Quickly fry the cod fillets until golden brown and transfer to a baking dish.

Bring to readiness in the oven at 200 ° C for 10 minutes.

On a board, cut the pumpkin into cubes, peeling and removing the seeds.

Peel the apple from the skin and core. Cut into slices of medium thickness.

In a second pan, melt half the butter, add the pumpkin and apple. Cook for 10 minutes. Then sprinkle brown sugar and caramelise, stirring constantly, for another 10 minutes. Squeeze out a little lemon juice, stir and turn off the heat.

For the sauce in a saucepan, melt butter, add finely chopped parsley leaves, add a little salt and pepper. After 5 minutes, squeeze out some lemon juice.

Put apple slices on a serving plate, pumpkin slices on top. Then the cod fillet. Pour the sauce over and serve immediately.

AST

The most real home kitchen that fills us with warmth, joy, memories of childhood and happiness.

Home Kitchen Project - real gift for those who love and know how to cook deliciously, but do not want to look at the masterpieces of gastronomic fantasy that cannot be prepared at home. Recipes from the charismatic and talented host of the show are, first of all, real Odessa cuisine.

Lara herself claims that almost everything that she knows was taught by her grandmother - Esther Markovna Trakhtman. Read and bookmark Katsova's best recipes so as not to lose.

Fifty-fifty cutlets with grilled vegetables

I am cook

It is no coincidence that homemade recipes from Lara Katsova are very popular. After all, they use only those familiar to us and available productsthat can be found in any store or market.

You will need:

• pulp chicken thigh or shins (0.5 kg);
• eggplant (1 pc.);
• zucchini (1 pc.);
• milk (1 glass);
• white bread (1/4 loaf);
• tomato (1 pc.);
• greens: cilantro, dill, parsley, green onions;
• vegetable oil;
• salt and pepper.

Preparation:

1. Wash and clean the meat from veins and cartilage, then cut into small pieces.

2. Chop the herbs together with the roots and place in a separate bowl.

3. Soak the loaf in milk.

4. Mince the chicken directly into the bowl of herbs. Add the egg, salt and pepper and beat thoroughly until the minced meat is fluffy.

5. Form round patties with your hands and fry a little in vegetable oil.

6. In the meantime, you can do vegetables. In Lara Katsova's recipe, eggplants and zucchini are cut into large rings (do not forget to salt the eggplants, let them stand for 10 minutes and rinse with cold water). Cut the tomato in half.

7. Place the grill pan on the fire, brush the surface with a brush and oil, and then sauté the vegetables over medium heat. Finally, add salt and pepper to taste. Bon appetite!

The famous mackerel pate

Bigmir.net

Sandwiches with such a paste at any meal will literally "fly away" from the table. Lara Katsova's recipe is very simple, the main thing is to use quality products and carefully follow the sequence of actions.

You will need:

• hot smoked mackerel (5 pcs.);
• soft cream cheese - for example, “Philadelphia” (600 g);
• lemon (1 pc.);
• creamy horseradish (3 tbsp. l.);
• dill and chives for decoration;
• borodino bread.

Preparation:

1. Fish must be cleaned of skin and bones in advance. It is best to use hot-smoked mackerel, although in extreme cases cold is also suitable - then the cream cheese in the recipe can be replaced with fatty 25% sour cream.

Secret from the guru: to cutting board did not slide on the table, put it on a piece cling filmtwisted into a ring.

2. Peeled mackerel should be thoroughly chopped with a blender and transferred to a deep container.

3. Add cheese, creamy horseradish and lemon juice.

4. Season with salt, pepper and pate until creamy.

5. For serving, chop the greens and make Borodino bread croutons. The combination is simply amazing - and everyone who has tried to make pate by homemade recipe Lara Katsova.

Stuffed cabbage with veal and buckwheat

Bigmir.net

For the most part, Lara Katsova's homemade recipes do not take much time. For example, these delicious stuffed cabbage can be cooked in just 30-40 minutes.

You will need:

• savoy or ordinary white cabbage (1 head of cabbage);
• veal or minced meat (0.7 kg);
• boiled buckwheat (0.2 kg);
• red onion (1 pc.);
• champignons (8 pcs.);
• olive oil (50 ml);
• chicken bouillon;
• salt and pepper.

For the sauce:

• 20% sour cream (350 ml);
• hot chili pepper (1 pc.);
• green onions (5 feathers);
• garlic (1 clove);
• dill (5 branches);
• salt.

Preparation:

1. Disassemble the cabbage into leaves and blanch until tender. Carefully cut off the remaining hard veins to make it easier to wrap.

2. Chop and grind the veal in a meat grinder or blender.

3. Cut the onion into half rings, the champignons into thin slices and quickly fry it all in olive oil. Add buckwheat there, salt and pepper, and keep on fire until half cooked. After that, mix the entire contents of the pan with minced meat. The filling is ready.

4. Put enough filling on each sheet, wrap stuffed cabbage rolls, fold them into a large pot and fill chicken broth... Cook covered for 20 minutes.

5. In the meantime, you can make the sauce: chop the herbs and chili (after removing the seeds), add the garlic passed through a press, salt and mix with sour cream.

Presentation of the book "Home Kitchen. Recipes from Lara Katsova" | Bookmg.ru

By the way, great news for all fans of the show and just connoisseurs of high-quality cooking: the book “Home Kitchen. Recipes from Lara Katsova ”, in which the author included her most successful and win-win ideas. We recommend it to everyone who wants to learn how to cook really tasty and healthy dishes!

The presenter of the Domashny TV channel shared her rich culinary experience in her debut book, Home Kitchen. Family recipes", And we chose 5 simple and delicious dishes, which Lara Katsova prepared together with the star guests in the program "Home Kitchen". Cook together!

The presenter of the Domashny TV channel shared her rich culinary experience in her debut book, Home Kitchen. Family Recipes ”, and we chose 5 simple and delicious dishes that Lara Katsova prepared together with the star guests in the“ Home Kitchen ”program. Cook together!

1. TURKEY LIVER PATTERN

Ingredients:
turkey liver (unfrozen) - 500 g
milk - 2 glasses
cream (20%) - 1 glass
onions (medium size) - 3 pcs.
butter - 1 tbsp. heaped spoon
vegetable oil - 3-4 tbsp. spoon salt,
black pepper - to taste

How to make turkey liver pate:

1. Rinse the liver well, free it from the veins. Make sure there are no green spots or green pouch. This is bile, the main enemy of any liver dish. If you see a green spot, just cut off this piece.
2. Place the washed and processed liver in a bowl and cover with milk.
3. Peel the onion and cut into half rings.
4. Put a frying pan over medium heat, pour in vegetable oil. Fry the onions for 20 minutes until half cooked.
5. Rinse the liver with water in a colander and send to the onion along with butter. Fry, stirring constantly, for 20-25 minutes.
6. Reduce heat, add cream, add salt and pepper and simmer for 15–20 minutes.
7. Let cool to room temperature and transfer the liver-onion mixture to a blender. Scroll a couple of times. Try on salt and pepper. If there are enough spices, put in a mold and refrigerate for at least 5 hours, or better overnight. The pate should be infused.

The most real home kitchen that fills us with warmth, joy, memories of childhood and happiness. Home kitchen.

The presenter of the Domashny TV channel shared her rich culinary experience in her debut book, Home Kitchen. Family Recipes ”, and we chose 5 simple and delicious dishes that Lara Katsova cooked together with the star guests in the“ Home Kitchen ”program. Cook together!

2. BABULIN OMLETTE ON TOAST

Ingredients:

Borodinsky bread - 1 loaf
egg - 4 pcs.
onion (medium size) - 1 pc.
vegetable oil - 3 tbsp. spoons
green onion - 2-3 feathers
salt, black pepper - to taste

How to make a granny omelet on toast:

1. Put eggs in a saucepan, cover with water, add a pinch of salt and cook.

2. Peel the onion and cut into small cubes.

3. In a frying pan, fry the onions in vegetable oil until golden brown. Remember to stir constantly. To be on the safe side, add a little salt to the onion. He will juice, and the likelihood that the onion burns will decrease.

4. Drain the saucepan and immediately pour cold water over the eggs. After 15 minutes, peel and transfer to a bowl.

5. Grind the boiled eggs with a fork, add the fried onions, salt and pepper to taste. Mix well.

6. On a board, cut the Borodino bread into slices of medium thickness. Dry the toast in a dry skillet or toaster.

7. Top the toast with the onion and egg mixture and garnish with green onions.

3. CRUSHED CHICKEN HEARTS IN SOUR CREAM AND SPOTTED PUREE

Ingredients:

• chicken hearts - 500 g
• milk - 1 glass
• potatoes (medium size) - 5 pcs.
• onions (medium size) - 2 pcs.
• carrots (medium size) - 2 pcs.
• vegetable oil - 6 tbsp. spoons
• bay leaf - 2 pcs.
• sour cream (15%) - 3 tbsp. spoons
• butter - 1/2 tbsp. spoons
• garlic - 2 cloves
• dill and parsley - a few branches
• salt, black pepper - to taste

How to cook stewed chicken hearts in sour cream and mottled puree:

1. Peel onions, carrots and potatoes. Place the potatoes in a saucepan and cover with cold water so that it only covers the clean tubers.

2. Cut the onion into small cubes. Cut one carrot into small strips and the other into very small cubes.

3. Process the hearts by removing excess veins and fat. Rinse the hearts well in a colander.

4. Heat the first skillet over medium heat, add half the vegetable oil and fry the hearts for 15 minutes.

5. Add half onion and carrot strips to the hearts. Continue frying for 30 minutes. Don't forget to stir. A little water can be added if necessary.

6. Heat a second skillet over a slightly less than medium heat. Pour in the rest of the vegetable oil, add the butter, add the second part of the onion and the carrot cubes. Fry the onion-carrot mixture, stirring constantly, until golden brown. It takes me 20-25 minutes.

7. Put the pot with potatoes on fire, salt and cook until tender.

8. Add a couple of bay leaves, sour cream, salt and pepper to the hearts. Mix well. Reduce heat and simmer for 15-20 minutes.

9. Chop the dill, parsley and a couple of garlic cloves.

10. 5 minutes before cooking, put the herbs and garlic in a frying pan with hearts. Stir.

11. Drain the prepared potatoes from the pot. Heat the milk slightly in a saucepan. Make mashed potatoes. Stir the fried onions and carrots into the puree. Try it with salt.

4. CUTLETS "FIFT-FIFT" WITH GRILLED VEGETABLES

Ingredients:

• pulp of chicken thigh or drumstick - 500 g
• milk - 1 glass
• white bread - 1/4 loaf
• egg - 1 pc.
• eggplant - 1 pc.
• zucchini - 1 pc.
• tomato - 1 pc.
• cilantro - 1 bunch
• dill - 1/2 bunch
• parsley - 1/2 bunch
• green onions - 1/3 bunch
• vegetable oil
• salt, black pepper - to taste

How to cook "Phi-Phi-Phi" cutlets with grilled vegetables:

1. Rinse chicken meat, remove excess veins and cartilage. Cut into small pieces.

2. Finely chop cilantro, parsley and dill together with roots. Chop green onions. Place everything in a bowl.

3. Soak the loaf in milk.

4. Pass the meat and loaf through a meat grinder directly into the bowl of herbs. Add the egg. Season with salt and pepper to taste and whisk the minced meat well.

5. Form the patties into a round shape and fry in vegetable oil.

6. Cut the eggplant into large rings and add a little salt. Let stand for 10 minutes and rinse with cold water. Pat dry with a paper towel.

7. Cut the zucchini, like the eggplant, and divide the tomato in half lengthwise.

8. Preheat the grill pan. Brush the surface with vegetable oil and fry the vegetables over medium heat. Season with salt and pepper to taste.

5. COD ON A CUSHIONED PUMPKIN AND APPLE PILLOW

Ingredients:

• cod fillet - 4 pcs.
• green apple (medium size) - 2 pcs.
• lemon - 1 pc.
• pumpkin "Butternut" - 1/4 pcs.
• flour - 2 tbsp. spoons
• butter - 2 tbsp. spoons
• olive or sunflower oil - 2 tbsp. spoons
• brown sugar - 1 tbsp the spoon
• parsley - 1/3 bunch
• salt, black pepper - to taste

How to cook cod on a caramelized pumpkin and apple pillow:

1. Pour flour into a bowl, season with salt and pepper. Stir.

2. Breaded cod fillet in flour and shake off excess.

3. Preheat a frying pan, pour in sunflower or olive oil. Quickly brown the cod fillets until golden brown and transfer to a baking dish.

4. Bring to readiness in the oven at 200 ° C for 10 minutes.

5. On a board, cut the pumpkin into cubes, peeling and peeling.

6. Peel the apple from the skin and core. Cut into slices of medium thickness.

7. In a second skillet, melt half the butter, add the pumpkin and apple. Cook for 10 minutes. Then sprinkle with brown sugar and caramelise, stirring constantly, for another 10 minutes. Squeeze out some lemon juice, stir and turn off heat.

8. For the sauce in a saucepan, melt the butter, add finely chopped parsley leaves, add a little salt and pepper. After 5 minutes, squeeze out some lemon juice.

9. Place apple slices on a serving plate, pumpkin slices on top. Then the cod fillet. Pour the sauce over and serve immediately.