The leading "Business morning" on NTV, despite his youth, there is a good culinary experience. A trip he sees as a way to learn to cook new and interesting dishes
— Maxim, what age you cooked your first meal?
— If you do not take into account children's experiments with burnt sugar when I wanted to cook Lollipop, the first successful cooking experience is hot sandwiches. The recipe was inspired by my older sisters and have successfully duplicated yourself. Bread, ham, tomato, onion, a little seasoning and top with cheese, all folded pile and bake in the oven. Just outrageously, deliciously obscene.
— Who taught you to cook?
— Hunger. (Laughs.) I quite early began to live alone, went from parents from Yaroslavl to Moscow. At first I was not the one that can cook from any set of products a real culinary masterpiece, and money on restaurants. And wanted to eat. Had to experiment.
— Say you love yourself to come up with recipes?
— Always cook on a whim. For example, in the morning cheesecakes. Every time they turn out different. With flour, without flour, with the addition of eggs or without, with the addition of chopped oatmeal or dried fruit — in short, everything depends on what I currently have in stock.
What do you do that?
— I like to cook soup. Mushroom, red bean, cheese etc. the Only soup that I don't like of sorrel with eggs. I have a culinary psychological trauma in relation to it. He was forced to eat in kindergarten, but I never loved him, but they are still made. (Laughs.)
— You have your signature dish?
Long time I was a fan of Czech cuisine. I love Prague, been there a decent amount of time, so we tried meat in all the possible variants and combinations. Briskets, roasts and, of course, goulash. Although this Hungarian dish, the Czechs did long ago assimilated. Be sure to try it on classic Czech recipe with dark beer.
Czech goulash from Maxim Privalov
To begin, cut into cubes the meat and onions. Put in a pan, add oil and fry ten minutes, stirring. Add a little water, cover with a lid and simmer awhile on low heat. Then put the meat, sauteed with onions in a cauldron or any other thick-walled baking dish and cover with the sauce. Prepare the sauce: take white bread and dark beer. Clean the crusts from the bread and soak it in beer. Soaked the bread should be ground to a pulp. You can make the sauce thicker or thinner by varying the amount of bread. Pour the meat sauce, stir and put into the oven, preheated to two hundred degrees. Need to cook an hour and a half, depending on the amount of meat and the heat of the oven. When the meat is almost ready, add all the spices — salt, pepper and paprika. The beer will make the meat taste tangy and flavorful, but if you'd like it spicy, you can vary the list of spices. Cumin, Basil, marjoram, mint, sage, thyme. I usually use a ready mix of herbs and spices. I like potato pancakes or mashed potatoes, but the Czechs usually prefer to garnish the dumplings.
Goulash with knedlikami: Pixabay.com/ru
Ingredients: 500 g flour, 200 ml milk, 20 g fresh yeast, 1 egg, salt.
Method of preparation: heat the milk but do not bring to a boil, dissolve the yeast in it. Add salt, beat the egg, add the flour and thoroughly knead the dough. Remove to a bowl, cover with a towel and let stand for thirty minutes. Then tear off small pieces of dough, form balls and boil them in salted water. Cooking time depends on the size of the balls is about twenty minutes. The dumplings are served with sour cream, fried onions or stew.