Who is Leonid Parfenov married to? Elena Chekalova: how to bake delicious pies and raise smart children

Leonid Gennadievich Parfenov is a talented journalist, TV presenter, director, producer, actor and simply the smartest person of his time. Born on January 26, 1960 in the city of Cherepovets.

Biography

From childhood, Parfenov showed a special love for literature and by the sixth grade he had already mastered the entire school curriculum. The young man did not succumb to the exact sciences, but he always succeeded in literature and history. In 1977, the young man entered the Zhdanov University, choosing the profession of a journalist. After successfully graduating from university, he managed to work as a journalist in many print media, after which he began to conquer television.

Initially, Leonid worked on local television channels, but his talent gradually began to echo on central television. The turning point in the career of a television journalist was his author's program "Namedni", which made him popular throughout the USSR. The peak of his television career was work on Channel One and NTV. During his work on the television screen, Leonid managed to receive many awards, including the TEFI award.

After successful work on television, Parfenov began to engage in his own projects. Now he writes books and makes documentaries that receive a great response from his readers and viewers.

Wife

Leonid Parfenov entered into his first and only marriage in 1987. Elena Chekalova became his chosen one, she is also a fairly well-known journalist and author of a large number of books. It was a common interest in journalism that brought this couple together. Elena read an article in the newspaper authored by Leonid and after that she just dreamed of making an acquaintance with him.

At one of the events, Elena's friend invited Parfenov. This day was the beginning of their great love. Later, in an interview, Elena talked about the first days of meeting and about the moment when she realized that she had fallen in love. After they became friends, Leonid invited her to show her such Petersburg as she had never seen it before. Tatiana, after walking around St. Petersburg, was greatly surprised and understood for sure that she was in love. At the first meetings, she spoke of Leonid, on the one hand, as an honest and natural person in communication, but on the other hand ironic.

Leonid Parfenov prefers not to discuss his personal life and does not pay attention to all kinds of gossip around him. But his wife Elena Chekalova talks about married life only with pleasure. In an interview, she admitted that she considers herself the woman who receives the largest number of flowers from her husband. And with and without reason. All her life she feels from Leni only a chivalrous attitude towards herself. Even when she comes home from filming late at night, tired, there is a set table and a husband who looks after her at home.

The Parfenovs have been leading a calm and peaceful family life for many years, and since the wedding they have never made noisy scandals around their couple.

Children

The man has a son and a daughter. Both studied abroad, and do not want to connect their lives with the profession of journalists. Parfenov's son's name is Ivan. He studied in England and Germany, received an economic education at the University of Milan. Ivan recently got engaged to his girlfriend and did it in a very romantic way, on Valentine's Day. Daughter Maria graduated from the school of the British Council in Italy and is going to do business related to the arrangement of hotels and restaurants.

Elena speaks of her husband as a very caring father. In her words, he always helped around the house, washed diapers, ironed, no matter how busy he was, always found time for his son and daughter.

TV presenter, journalist, author of the projects "Namedni" and "Russian Empire" Leonid Parfenov and his wife, restaurateur Elena Chekalova, became grandparents for the first time. Their eldest son Ivan and his wife Maria Broitman had a son, Mikhail, on the evening of February 5. The joyful event was reported on social networks by the young mother and wife of Leonid Gennadievich.

“Grandma is next to grandfather. Yes, today there is happiness in our family: Mikhail Ivanovich Parfenov-Broitman was born. Weight 3940, 54 cm. I am a granny! ", - wrote Elena Chekalova on Instagram.

According to the happy grandmother, many of her friends prefer not to hear this title and ask their grandchildren to call them “Masha” or “Lena”: “But Lenya and I are just grandmother and grandfather,” noted the restaurateur. The first grandson of the famous couple was born at the Perinatal Medical Center in Cheryomushki.

A post shared by Elena Chekalova (@helenachek) on Feb 5, 2018 at 12:13 pm PST

Leonid Parfenov and Elena Chekalova

The happy grandmother turned to the young parents with heartfelt words and motherly advice: “This is what I want to wish Masha and Vanya and other young parents. Both be a Jewish mother, for whom her child is always the best. Do not customize your child to the image that you invented for yourself. Do not compare your child with others - he is unique!

Be wary of what strangers will tell you about your child, especially educators and teachers - they are wrong, cruel, hypocritical and even ignorant. "

Elena Chekalova cited her youngest daughter as an example: “This is how much my Masha was scolded at school: she’s lazy, doesn’t want to study, and makes 20 mistakes in dictation. The trouble turned out to be not at all that my daughter does not study well, but that I almost believed other people's aunts. Masha turned out to be dyslexic, and she just needed a different grading system and even more love and support. "

Maria Broitman and Ivan Parfenov

The wife of Leonid Parfenov recalled that the main task of parents is only to love, always protect and give their child the opportunity to try himself in different ways, in order to find his own one day: “He should know: you love him not because he behaves approximately and makes progress , but simply for anyone, even if at some point he did something not quite worthy. Yes, you will worry, but will you not stop loving?

It would seem ridiculous to talk about such things when a child is in the world for only the second day. In fact, all this is important to understand even before his birth.

Yesterday and today everyone wishes your baby happiness, and you yourself want your baby to be happy. But your child's happiness may not be what you think it is. Everyone has their own path, their own talents - help him find them and just love him. Only because he is yours, ”the young grandmother concluded her address to her parents.

58-year-old Leonid Parfenov celebrates the addition to the family. On the evening of February 5, the TV journalist's son Ivan became a father for the first time. His wife Maria gave birth to a charming boy who was named Michael. A happy event for Parfenov and his family took place in one of the capital's perinatal centers.

The good news was announced by Parfenov's wife Elena Chekalova. The restaurateur and TV journalist published a joint photo with her husband on Instagram. In the caption to the picture, Elena shared that she became a grandmother. Chekalova and Parfenov cannot get enough of the appearance of their grandson.

“Grandma is next to grandfather. Yes, today there is happiness in our family: Mikhail Ivanovich Parfenov-Broitman was born. Weight 3940 gr, height - 54 cm. I am a granny! Many of my friends of this title are not that shy, but prefer that their grandchildren call them "Masha" or "Lena". But Lenya and I are just grandparents, ”said the wife of the famous TV presenter.

On her Facebook page, Elena Chekalova shared the details of the baby's birth and congratulated her son and daughter-in-law on the joyful event.

“It's great that now the husband is allowed to be with his wife during childbirth - in our time it was forbidden. Masha could hold onto Vanka all the time, and he cut the umbilical cord himself. In my opinion, it is so important that the husband also gives birth, and there is a loved one next to the woman in labor, and not only other people's aunts and uncles. Especially remembering how I gave birth myself and how the nurses screamed at me. Of course, you can endure everything for the sake of happiness to become a mommy ... But it's better otherwise, ”wrote the wife of Leonid Parfenov.

Users of social networks congratulated the TV presenter on the addition to the family and left him a large number of warm wishes. "A new stage in life!", "Grow up healthy and happy", "All the best to the child", "Hurray", "This is a great joy", "You are wonderful", "You have a heroic daughter-in-law - to give birth to such a hero", "Now there is wait for great-grandchildren ”,“ What a wonderful couple you are ”,“ There is nothing more beautiful than the word “grandmother” uttered by a baby ”,“ We ​​are waiting for a useful and tasty children's menu in the feed, ”Elena's subscribers commented.

The fact that the wife of Ivan Parfenov is expecting a child became known in November last year. “Yes, quite recently it was: the wedding of Vanya and Masha and the publication of the book“ First Year Married ”. And now we are waiting for the replenishment of the family - this is what it means to eat well, ”Elena Chekalova wrote then on social networks.

The son of a famous TV presenter legalized relations with Maria Broitman, the daughter of an investment banker, in 2015. The wedding took place in Moscow according to Jewish traditions. The newlyweds received many pleasant gifts from relatives and friends. It is known that Maria and Ivan entered into a marriage contract - ktubu.

NT: Is that all that is in the photographs in the book, did you cook yourself?

Elena Chekalova: Everything is absolutely. In two months I prepared more than 300 dishes for shooting. Actually, this is my job. It looks like I'll have to go to a restaurant to cook: I have to live on something.

Elena Chekalova and Leonid Parfenov.
year 2013

NT: Are you serious?

Of course. I worked on Channel One, I had a regular column in the Morning program - “There is happiness,” but either because of Leni, or for my own participation in rallies, or for what I wrote in Facebook, my contract was not renewed. I recently participated in the live broadcast of Komsomolskaya Pravda - there were a lot of calls. And the first question: why are you no longer working at Morning?

NT: When did you get fired?

This was not a dismissal - after all, I worked under a contract. The contract was simply not renewed in the summer. Naturally, I was not told that it was somehow connected with politics, formally it was different: they say, here we are reformatting the program "Morning". But when they simply decide to abolish the heading, the already filmed plots still come out. And when someone was given the word that this person would not be on the air from July 1, then everything that was filmed goes to the trash heap. Although the plots were filmed, the money was spent. It's very funny, on the Good Morning website, in response to the audience's question: “Why are there no more stories by Elena Chekalova?” There is an explanation: our beloved Lena Chekalova, unfortunately, has new projects. Fine? They admit that I am their beloved, but only I cannot work.

NT: You and Leonidas must have an enemy somewhere very high.

* November 25, 2010 Leonid Parfyonov, who became the first laureate of the TV Prize. Vlada Listyeva, at the ceremony, made a speech about the reign of political propaganda on Russian television

They call different surnames. But I can say one thing for sure: great difficulties began after Leni's speech at the Prize. Listyev *. Before the award, it was said that Lenya was supposed to become a full-time employee of Channel One, but after that all talk about it stopped. And he knew perfectly well what he was doing. Of course, like any woman, I thought about all this, because I have a family, everyday life, but I remember well my conversations with my father, who was repeatedly fired from work for anti-Sovietism, he was expelled from the party too ... Father was a journalist. I asked: after all, dad, why in the end did you stop talking? He said: I just realized that this wall cannot be broken through. We are all maximalists, it seemed to me that this was wrong.

Harsh life

NT: We worked together during perestroika at Moskovskiye Novosti; you wrote about television and the advertising that was just appearing at that time. How did it happen that you went into cooking?

Very simple. When Masha was born to me, I left Moskovskiye Novosti: I had to seriously deal with her. This is a separate story, thanks to which I, I must say, understood a lot about people who are not like others, special. I had to do Machine Learning at home: she has severe dyslexia, a congenital feature that makes it difficult for a child to master written language, that is, read and write. And Russia is a country of "Bolsheviks", for "Mensheviks" life is very bad in all areas, including those people who have health problems or some peculiarities - diabetes, severe allergies - for example, to gluten ** or dyslexia, like Masha, who, by the way, has now graduated from two universities. Unfortunately, these people in our country have always had a very difficult time and now. So, I was sitting at home, but, as an active person, I began to think about what else to do. I began to cook, invent things to make such interesting things from different products. And that's how it started.

** Gluten, a proteinaceous substance of grain

NT: Did your mom cook?

No, nobody. We had such a family ... My grandfather has been a member of the Communist Party of America since 1916 (then it was still a socialist party). He came here to build communism, worked for Krasin. My mother was born in America. When she arrived in Russia, she did not know how to speak Russian. This was a family that firmly believed in the building of communism. They devoted their whole lives to this, they were sincere Bolsheviks.

NT: And grandma didn't cook?

Only sometimes, for guests. At home they ate eggs, sausages, ready-made dumplings ... A jar of peas was put on the table. And I, probably, was some other born, I always wanted to be at home comfort, like my girlfriend, where I loved to be. Mom and Dad believed that I was drawn to philistinism, they did not like it all at all.

The way to the heart

NT: I was looking at the cover of your book, where you are with Lenya, and I thought that you probably understood that a man, especially one like Parfyonov, should be held back with delicious food ...

Well no. In fact, when people ask me if the way to a man's heart is through his stomach, I say: this is not true. I know a lot of women who cook wonderfully, and their husbands leave them. This is not the point.

NT: But does Leonidas love to eat?

Of course he does. But the basis of life is different. People should be interested in each other. I don’t just cook, for me it’s part of the creative process. And through the kitchen you can learn a lot, you can understand, for example, the difference between the French character and the Italian. Italy has a very democratic food. Even the Michelin-starred system does not work for them, because they have the most delicious food - in a cheap tavern and at home. Italians in the Middle Ages, and in the Renaissance, and in modern times ate about the same - that the master, that the peasant, well, the rich are a little more diverse. The Mediterranean diet was pretty much the same. Its base is bread, olive oil, vegetables and wine. Meat has never been the mainstay of food in Italy. And the situation is completely different in France. There society has always been caste, there the aristocracy, the middle class, the peasantry have always eaten differently. And it has survived to this day.

NT: And how did this affect French cuisine?

In France, there is a very inexpensive common cuisine, which, unfortunately, is now degenerating. Village taverns still exist. But in Paris, restaurants with cheap delicious food are not so easy to find, you need to know the places.

NT: And what is the basis of nutrition in France?

Meat, vegetables, baked goods and sauces. This is, of course, aristocratic food. And this passed from France to Russia, became Russian noble cuisine.

NT: By design, your book reminds me of the "Book about tasty and healthy food", which in Soviet times was in almost every home.

Well, only because there is a barely outlined retro style, and Lena and I really like the style of the 50s. We did not have this book at home, but my mother's cousin Aunt Lyalya, who was actually called Lenina Borisovna, did. They lived in a communal apartment in a building behind the Moscow City Council. We came to them for Sunday lunches, and now they had this book. It was a shock for me as a child, because there were products that we had never seen in stores. Sturgeons, for example.

NT: When did you first see Molokhovets? After all, this is the history of pre-revolutionary everyday culture, which we did not know at all, it was completely destroyed.

I was shocked that she wrote this book when she was not even 30 years old. There is still a version that this book was not written by her, that the book was partly written by her husband, who was much older than Elena, or he helped her. A huge experience has been accumulated there, it is difficult to imagine that a woman could have it at such a young age. Although they say that she was a brilliant first food journalist - she interviewed housewives, wrote down a lot.

Food travel

NT: How was this book of yours going?

She is my second. The first was called World Cuisine, and it was more about thinking that food is more than food. That it is culture, history, aesthetics, that it tells a lot about countries. And I wrote this book not only for those who cook, but also for those who do not cook, but love to read about the history of food, as a part of the culture of this or that nation. I took the hits of world cuisine and adapted them to Russian products. I traveled a lot, I was very interested in this. Probably, our main passion with Lenya is travel, and food is already secondary.

NT: How did you find out about hits? Came to a restaurant and asked? Or did you know in advance where to go?

Yes, I found out in advance.

NT: You came to the cooks and asked how this is done?

*** A fashionable trend in gastronomy, using the knowledge of physical and chemical processes that occur during cooking

Yes. For example, in the Basque Country, in the small town of San Sebastian, there are three Michelin-starred 3-star restaurants, four 2-star restaurants and a large number of 1-star restaurants. For a long time one restaurant was almost the best in the world - "Mugarits". Basque cuisine was considered - five years ago, at least - the number one cuisine in the world. There is a chef Arzhak, who became the founder of the so-called innovative Basque cuisine, he also used elements of molecular cuisine ***. I wrote him a bunch of letters asking him to accept me, but all the time he was refused: the chief said that he had no time. When we arrived in San Sebastian, we came to the Arzhak restaurant for lunch. At the end of the day, the chef came out to talk with clients, came up to our table, and we started asking him questions. At first he simply answered, then sat down at our table, then the restaurant was empty and closed before dinner, but the chef invited Lenya and me to continue the conversation - as a result, we talked for two hours. We were about to leave, but he would not let go: "No, stay still, it is so interesting for me to talk to you."

NT: What were you talking about?

Basque cuisine is a very curious phenomenon, based on French technology, but with Basque products. These are their wonderful ham, sausages, regional seafood. Recently, a young chef, Eneko Atcha, came to Moscow, again from the Basque Country, from Bilbao, the youngest man who received three Michelin stars, he is 34 years old. In Thailand, the British built a luxurious hotel and hired him as a chef, he installed a kitchen there, and they brought this cuisine to Moscow, because they expect the hotel to be attractive to wealthy Russians. He met with food reviewers, and I said that a lot was wonderful, but I did not like the desserts because they are immensely sweet. I thought he would be offended, but a week later he sent an invitation to his restaurant to continue this discussion - he was interested. We agreed with him that in the 21st century food should not only be tasty, but also healthy. The mountains and tons of fat and calories are simply crushing us. And the word "diet" is deeply unpleasant to me, and Eneko too, and to many other chefs. We all understand that 50% of any diet is quackery, siphoning money out of the client. Ducan, on whom a huge number of people are addicted, to the great happiness, in France, at last, he was deprived of his medical license. Because of his "protein" diet, when they eat only boiled meat, people make stones in the bladder and kidneys, and the body becomes clogged with slags. A stunning book, "China Study", has been released - about what the abuse of animal protein leads to. They generally suggest giving up meat, but not every person can do this. But I agree that cutting down on animal protein is a must. And generally think about what you eat.

Michelle Guérard

Another person made a tremendous impression on me, there is about him in this book. This is Michel Guérard, a brilliant French chef, three Michelin stars. In the 70s, he wrote a book called Cuisine Minceur Active, which is haute cuisine for weight loss. I read his book, it delighted me, but I realized that in Russia it would be difficult to cook with it, because the recipes contain a huge amount of products that we either cannot get at all, or they cost some inhuman money - seafood, for example, or Mediterranean vegetables and herbs. I wanted to write a similar book, but with more affordable products in our country. And this is such an interesting creative task - to learn how to cook delicious low-calorie food and dishes for those "Mensheviks" about whom I spoke: who have diabetes, who chose vegetarianism, who became a vegan, who are allergic to gluten. The peculiarity of this book is that it was written both for absolutely healthy people and for people with a bunch of problems. At the same time, I say to people who do not have any problems: “Try dishes for diabetics, they can also be very tasty, they certainly will not harm you, and think about these people. Try, for example, bread without flour crumbs, gluten-free bread, sugar-free cookies that a person with diabetes can eat. And no sweeteners, no sorbitol, just applesauce. Here is an oatmeal cookie (Elena Chekalova brought it to the editorial office of The New Times, where we recorded this interview): dried fruits, oatmeal, seeds, mashed potatoes, you grind everything in the processor, and they are molded instantly. You put it in the oven for 30 minutes, then just turn on the convection, and for another 30 minutes it just dries. A person can always have this in his car with a bottle of water in case he is hungry. Suitable for anyone, there is no flour, no lactose, no dairy products. Both in public life and in food, the needs of the minority must be taken into account.

NT: And kosher?

And kosher too. Everyone can find recipes for themselves, it is important that we feel that we are sitting at the same table. For me, humanly, this is a very important idea. As children with polio, dyslexia, and downs should be included in normal life, so people with nutritional problems should not feel inferior.

Star kitchen

NT: Michelin stars - are they serious or bullshit?

Seriously, of course. But this is a very complicated kitchen and expensive.

NT: These are not purchased stars?

No, it is impossible to buy it. Another thing is that Michelin lacks inspectors who travel incognito and check restaurants for compliance. There should be not only delicious food - you can cook simple potatoes deliciously - but also very, very many other conditions: the decor is appropriate, and the dishes, and the atmosphere, what is called "ambiance". Here France sets the world's fashion. And of course, the French are developing ingenious technologies that everyone is adopting today, and I also mastered them.

NT: For example?

For example, confit, slow languor. This is an old French technology, from the word "confit" comes confiture. But here's what Gerard came up with - he rethought the dish called "imam bayaldi". It is originally from Turkey and translates as "the imam fainted" - from the amount of olive oil that his wife used to stew eggplants. Every woman knows that eggplant absorbs a huge amount of oil. Guérard showed how to make eggplant with one teaspoon of olive oil using confit technology.

NT: Explain why this is good?

First, no oil. Secondly, everything is cooked at a low temperature, it does not kill nutrients. The world has come to what it once was. In Russia, in the villages, they put pots in a dying oven, when the temperature is below 100 degrees, they tormented cabbage soup, porridge - the same buckwheat, and any cereal. It tastes much better, too. The famous French duck legs, duck confit languish for a very long time, but traditionally - in duck fat. Guérard came up with a recipe for simmering in a special, very concentrated broth, without fat. And he has many more new dishes. By the way, I was the first Russian student at his Institute of Healthy Nutrition. There you can learn to cook in a new way, understand how to replace the main catalyst for taste - fat. Gerard suggests, for example, using herbs instead of large amounts of oil. Spices. There are so many restaurants in the world, so many famous chefs, there is a very serious competition between them, and in order to stay on the market, people come up with more and more interesting things. The modern chef, of course, needs knowledge of biology and chemistry. People ask me: what are your favorite cookbooks? I answer: "Gastronomic chemistry". It's easy to come up with recipes when you understand the processes that take place in products during cooking.

Delicious innovation

Elena Chekalova on the set
the program "Happiness is".
2011

NT: Is it just your recipes in the book?

There are mine, there are adapted ones. You don't have to take credit for what the other person did, so there are many characters in this book. And Michel Guérard and another chef who had a tremendous influence on me, Thierry Marx. He is called a Marxist in gastronomy because he is the kind of person who blows up the basics. He put forward the slogan: the XXI century should become the century of not just tasty, but very healthy food, but without any diets. Diets are unnecessary, we will eat light, normal, tasty, if we eat a lot of vegetables, fruits, legumes and whole grains every day. The book contains a lot of cereals, different types of oatmeal, millet, buckwheat, and these are all amazingly tasty and healthy things. In general, oats, barley, buckwheat, millet are magic products. Also cheap. But you need to learn how to cook them. Here's a look at what beautiful dishes you can cook from buckwheat. Elena Molokhovets had a famous dish - buckwheat with parmesan. And our family had a favorite dish - buckwheat with mushrooms. I connected them and got Elena Chekalova's dish. Cooking takes about 15 minutes, and then it costs an hour in the oven. I have recipes for quick breakfasts with whole grain flour, recipes for baking bread, such as the famous American Potted Bread, Indian antique chepatis, Nordic breads, whole grain pizza. Everything is simple and quick to do.

NT: Well, how can you make a cake or pie without flour?

I am very proud of my apple and nut pie recipe, it is without a drop of flour. The dough is just dried fruit that has been minced. You take the shape, cover it with missed dried fruits, put it in the refrigerator - and it freezes. Beat the applesauce with proteins and a little bit of either gelatin or agar - this is for vegetarians. It turns out a soufflé. It feels like eating delicious air. This is a no-bake cake, suitable for raw foodists. By the way, in the book "Eat!" many raw food recipes where the food hasn't been heated above 46 degrees.

NT: Our main reader is men 35–45 years old. Do you have something for them?

For men, I would, for example, recommend the recipe for Jewish shakshuka. This is an absolutely ingenious dish, very healthy, a real men's weekend breakfast. Another very good holiday dish is gravlax, a salted and pickled fish according to an old Scandinavian recipe, to which I have added my own nuances. People pay 1,500 rubles per kilogram of pickled red fish, but you can do it yourself much cheaper. There is also a completely crazy recipe, in my opinion, and cheap to prepare - cod in a Moroccan marinade, a Sephardic recipe. It is made in a roasting sleeve, that is, again, without any fat. It is better to take frozen fillets so as not to fiddle with pulling out bones. And one Chinese man taught me how to deep-fry in baking paper bags. The oil does not come into contact with the product and can be reused.

Know when to stop

NT: What does your famous husband like?

Everything. There is even a chapter where he cooks himself, called "Home Alone."

NT: Are you not competing with him?

No. Basically, of course, I cook, but now I travel quite a lot ...

NT: How does he manage to keep in shape?

The food is healthy.

NT: But does he like to eat?

He loves, but I just cut the portions. Eating healthy is also about not overeating. We have envious eyes, grasping hands, but we must understand that all the taste is concentrated in the first sip, in the second it develops, the third does not add anything new, and the fourth is not needed at all. I recently posted a photo on Facebook that Lenya ate for dinner. Many were surprised: is it really possible to eat so little and not remain hungry? The amount of food is a matter of habit. You need to eat delicious food slowly and with pleasure. Then a small portion is enough.

NT: Do you go to restaurants? Or are you trying to eat at home?

Houses. I mainly go to restaurants for work ...

DIETARY FRYER WITH CHICKEN BREASTS

Chicken breasts - 2 pcs., Frozen mushrooms - 50 g, cherry tomatoes - 3-5 pcs., Olive oil - 1 tbsp. l., a small bunch of green onions (white part), thick baking paper - 1 sheet, stapler, salt, pepper, vegetable oil for frying, kaffir lime leaves or other favorite spices (optional).

Cut a sheet of baking paper into 4 squares with an edge of 20 cm. Divide each breast into 4–6 pieces. Cut the onion into 5 cm strips, cut the tomatoes in half. Mix 1 tbsp. l. oils with salt and pepper. Dip chicken pieces in this mixture. Pour 4-5 tbsp. l. vegetable oil in a wok (or thick-walled skillet) and heat on high sear. Take 2 squares of baking paper, on each one put 2 leaves of lime (or other spices), 3 onion sticks, then chicken meat, onion, mushrooms and halves of tomatoes on top. Close with the second squares, bend the edge around the entire perimeter and secure it with a stapler. Fry the bags in hot oil for 2 minutes on each side. Remove the bags with a slotted spoon, shake off the oil, tear and immediately put the contents on a plate. Or wipe the bag well with paper napkins, wrap it in foil and take it with you to lunch or a picnic.

NUT FLOUR BREAD WITH DRIED FRUIT

1/2 cup each flax and almond flour, 1.25 cups each of cashew flour, 1 cup each chopped prunes, chopped walnuts and water, 4 tbsp. l. applesauce without sugar, 2 tsp. cinnamon, 1.5 tsp each baking powder and xanthan, 0.5 tsp each. salt and soda.

Heat the oven to 190 degrees and mix all the dry ingredients: ground flaxseeds, almonds and cashews, as well as salt, baking soda, baking powder, xanthan and cinnamon. Add applesauce and water - stir with a mixer until smooth. Stir in dried fruits and nuts. Put the dough into a cake pan with a "brick" and place in the oven for about 1 hour 10 minutes. Willingness to check with a toothpick. Place the bread on a wire rack and let cool completely. Only then can it be sliced.

GRAVLAX

Fresh salmon or skinless trout - 600-700 g, coarse sea salt - 8 tbsp. l., sugar - 6 tbsp. l., black pepper - 1.5 tbsp. l., cloves - 1 tbsp. l., dill - 1 bunch, vegetable oil - 1 tbsp. l., a glass of vodka - 1 pc., juice and zest of 1 orange.

Remove the zest from the orange and squeeze the juice with a citrus juicer. Carefully remove the bones from the fish (it is convenient to do this with cosmetic tweezers). Cover the small form with cling film so that the large ends hang down on all sides. Prepare the marinade: mix salt, crushed peppers and cloves, vodka, zest, juice and 2/3 dill. It turns out a thick porridge. Pour half of the marinade onto plastic foil, put the fish on top and pour over the remaining marinade. Cover with foil as tight as possible and refrigerate for 12 hours. During this time, it is better to turn over once. Remove from the film, rinse under running cold water and wipe dry with a paper towel. Wrap the washed and dried fish again in foil and put it in the refrigerator (you can store it for about a week). Sprinkle with the remaining dill before serving and cut into thin slices with a very sharp knife.

Onion - 1 pc., Large red pepper - 2 pcs., Chili pepper - 1–2 pcs., Garlic - 6 cloves, tomato puree - 2 tbsp. l., freshly ground cumin - 2 tsp., large ripe tomatoes - 5 pcs., eggs - 5-6 pcs., salt, thick yogurt - 120 g, for serving - whole grain bread toasts, natural yogurt.

Put the oven on the "grill" mode. Put both peppers, tomatoes and garlic on a baking sheet (without peeling). Bake, turning over from time to time so that the vegetables are charred on all sides. Meanwhile, put a frying pan with a little olive oil on a small fire. When warm, add chopped onion and simmer until soft. Peel and peel tomatoes and peppers. Cut into squares with a side of about a centimeter. Squeeze the garlic out of the skin and mash with a fork. Put all vegetables in a skillet with onions, season with cumin and salt. If you wish, you can add more spicy paprika. Simmer for 10-15 minutes, stirring gently, so that all the liquid evaporates, and the vegetables become soft, but do not turn into porridge. Make holes in the thick sauce according to the number of eggs and gently pour one into each. Use a fork to mix the egg white with the sauce. Simmer for 7-8 minutes on low heat until the whites grab - the yolks should remain fluid. Serve immediately - best with whole grain toast and unsweetened yogurt.

Photo: Vadim Tarakanov / ITAR-TASS, Artem Sizov, from the personal archive of Elena Chekalova

Host's wife"The First Channel" of Leonid Parfenov Elena Chekalova admits that he may be fired by the TV company, Gazeta.ru reports. The reason for this may be his accusatory speech against the politics of Russian television.

Thursday night On November 26, Leonid Parfenov received the Listyev Prize. It was established in the spring of 2010 by the Academy of Russian Television Foundation and Channel One and is awarded to a person, project or team that has become the phenomenon of the year on Russian television.

TV journalist criticized Russian television from the stage, which, in his opinion, became completely controlled by officials.

"After genuine and imaginary sins In the 1990s, in the 2000s, in two steps - first for the sake of eradicating the media oligarchs, and then for the sake of unity among the ranks in the counterterrorist war - federal television information was nationalized. Journalistic topics, and with them the whole life, were finally divided into passable on TV and impenetrable on TV. Any politically significant broadcast reveals the goals and objectives of the government, its mood, attitude, its friends and foes, "said Leonid Parfenov.

According to him, federal officials became not newsmakers for TV journalists, but the bosses of their bosses. Thus, the journalists themselves found themselves in the position of officials. The speech was not shown on Channel One.

"You saw that many did not even clap after his speech, they sat with downcast eyes, and left dejected, sad. And when the speech ended, there was silence, a pause, people did not know how to react to this, especially the officials. Yes, the same Shvydkoy or Seslavinsky may come up later: "Lyonya, how great you said everything." But no one knows what will happen next. After all, if something happened, no one would support. This is the whole horror of our society, "says Elena Chekalova.

When asked if Leonid Parfenov losing his job on Channel One because of a speech, his wife replied: "Anything is possible, and this is a completely possible option. We also discussed this. Nevertheless, when Lyonya was asked if he thinks that he has set everyone up, but he replied: well then Mamontov could have been rewarded. "

Head of news broadcast"First Channel" Kirill Kleimenov in an interview with the magazine notes that Leonid Parfenov "probably assumed" that the head of "First Channel" Konstantin Ernst might have problems because of this speech. " "For me in this story, a lot remains unclear. Parfenov has always been quite detached from politics, he is a man of exclusively creativity. He had the opportunity many times in acute situations to declare his position, but he did not. And I wonder why now "Why did a person with a phenomenal memory, which the entire shop knows about, read this speech on paper? And why did his hands tremble at the same time, - although ethereal people know how to cope with anxiety?", Kleymenov wonders.