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Chicken stew and corn cakes

Well, welcome, dear viewers, to the new episode of Cook with Mickey and his a woman. This time in this episode my husband and I decided to make you one a traditional dish from Sremija. The one that used to be used. It is a dish that our grandmothers used to prepare. At least that's how we remember it. And Miroslav who is always in charge of savory dishes, and I am in charge of sweet dishes. This time he will make it chicken potato stew with dumplings, and his wife, i.e. me, will make it corn cakes. This is your dried corn and our cakes will be rolled on that corn. I am her previously washed and can now be worked with. A you will see how. I guess a lot of you know what that is. I have to tell you I'll just tell you a story about cookies before I start work maize. We adore each other, that is, me more than my husband. And it was

Transcript — English (US)
  1. Well, welcome, dear viewers, to the new episode of Cook with Mickey and his
  2. a woman. This time in this episode my husband and I decided to make you one
  3. a traditional dish from Sremija. The one that used to be used.
  4. It is a dish that our grandmothers used to prepare. At least that's how we remember it. And Miroslav
  5. who is always in charge of savory dishes, and I am in charge of sweet dishes. This time he will make it
  6. chicken potato stew with dumplings, and his wife, i.e. me, will make it
  7. corn cakes. This is your dried corn
  8. and our cakes will be rolled on that corn. I am her
  9. previously washed and can now be worked with. A
  10. you will see how. I guess a lot of you know what that is. I have to tell you
  11. I'll just tell you a story about cookies before I start work
  12. maize. We adore each other, that is, me more than my husband. And it was
  13. some celebration of our friends. His son got married and so on. There was a man who
  14. was making cakes. The man had I don't know how many Michelin stars. These are cakes
  15. were works of art. Belgian chocolate. It looks like yes yes you are sorry yes
  16. spoil if you eat something like that. And at one point a huge basket arrives with
  17. these cakes on cornmeal. My friend and I ate just that and hers
  18. husband. So just cornmeal cakes. It is simply our traditional i
  19. we love that. And before I start preparing for you, I want to say hello to mine
  20. Vera Gudović, a friend from Lower Tovarnik. Vera, thank you from the bottom of my heart. That's it
  21. a real housewife from Sremija who works in the lower warehouse in the Women's Association. Those
  22. they prepare fantastic homemade cakes, pastries, all kinds of things. I only ate her cakes
  23. Corn dishes are so good. She told me the recipe and told me some
  24. the secrets of that recipe. I picked it all up and today I will try the same
  25. to make. Well, when we're done, we'll see if that's the case. What we will
  26. The first thing to do in relation to the preparation of these cakes is 2.5 dl of warm milk and 2.5
  27. dl of water. We mix. This is so warm right now.
  28. When we mix it, I preheated it on the stove. When we mix it up
  29. half of the yeast is placed in these cakes.
  30. So one half of yeast. I put it approximately, maybe a little more after
  31. I have lost a little more yeast here.
  32. Here it is. And
  33. I will mix the yeast a little so that it melts.
  34. The yeast has melted and we will continue to add it
  35. some flour. I put here on this amount
  36. literally two spoons of flour and I just knead it a little.
  37. We added two spoons of flour and we will add another two spoons of sugar
  38. and otherwise it goes into our dough. The yeast will rise even better. And now we will do this
  39. let it stand for the yeast to work.
  40. How long should it stay? Well, until we see that the yeast has worked.
  41. Well, I know I can light one. Come on.
  42. Our yeast has started.
  43. yes Before we put it in this container, we will put about 700 g in it
  44. flour. Here it is.
  45. What type is it? Always every time 400 soft I use for
  46. all pastry dough. We're going to make a little hole here and insert it
  47. our yeast and milk and water beforehand.
  48. Here it is.
  49. We also added sugar to it. Well, to begin with, I will only use this spatula.
  50. We also added two whole eggs to this flour.
  51. That's right. And two whole eggs. A little salt to keep the dough from being bland.
  52. So about half a teaspoon of salt.
  53. Here it is. A little salt. And we add.
  54. Let me just mix this up a little.
  55. And we add one full tablespoon of fat.
  56. One whole tablespoon of fat. We are still kneading this dough.
  57. And I am uncle uncle came in. I didn't even hear that
  58. got in. I really don't want to disturb. I am
  59. tried to be as quiet as possible. See why I thought
  60. look, when I turned around and saw that a man was sitting, I saw my legs, he was sitting
  61. since this is my obstri a little while ago, this is how you know and take it off
  62. look, I cut off my eye from the spring, this dough of ours is already separating.
  63. Check it out and we'll shake it out here now.
  64. We will add a little more flour. It is a little sticky, considering that it also contains fat
  65. sugar inside and eggs.
  66. And eggs. That's right. I knead. And here it is
  67. we have shaken it and now I will knead the dough nicely.
  68. This dough is very nice, but it is also quite sticky. That's why we'll do it a little longer
  69. use flour. I said approximately from 800 to 900 g we will test this flour
  70. put.
  71. And just knead it well. That's the essence of every test to get it right
  72. mix. A little more flour. Whenever you see that you
  73. it sticks while you knead it, you just put it from the bottom. I always put a little from the bottom
  74. flour, not from above, because I collect this from below.
  75. Here it is. My hands are full of dough.
  76. Here it is.
  77. E
  78. here we have made the dough like this so that it will be in some form like bread. Now we will
  79. cut it.
  80. You cut it in half, that is, we make two halves. Also just put a little bit
  81. flour down so that it does not stick until these obge noodles or whatever someone calls them
  82. Let's not mix it well yet.
  83. And here it is.
  84. We still need a little more flour.
  85. Here you can see how this doesn't stick anymore.
  86. And here is a noodle.
  87. and another. put a little flour in the same way and start kneading it well
  88. and that is all your wisdom.
  89. And here is the second noodle.
  90. Well done. Those are the two noodles. Sprinkle some flour
  91. on the tablecloth so that it does not stick to you. Flip these noodles.
  92. Here is one.
  93. Here's another one. Very little flour from above since we are going to roll them out a bit now
  94. so they don't stick. Here it is.
  95. Let's put one next to the other.
  96. We will wrap them a little over these skirts of ours
  97. in the bag sealer. I like to use everything I have at home, not necessarily everything
  98. something special to put paper for this, paper for that.
  99. When we have wrapped them like this, we cover them well at room temperature.
  100. We do not heat room temperature here in our house. The way it is outside
  101. we will leave another half hour for the test to rest. Dear viewers, welcome from me. Me
  102. today I will prepare a dish that I used in my childhood
  103. he ate maltene every week. It's over my head and that's why this one doesn't
  104. I make often. But my children love it because of them. It's a potato pepper
  105. with dumplings. It's very simple. It will be ready in half an hour. While Angelina
  106. here comes the dough, I'll finish this. Here we put here, here we have two arches and
  107. one large carrot. And we put it here to fry a little. During that time I will
  108. Here
  109. let it fry a little. Here it is. Here it is. Come on, come back here
  110. Angelina, I'll show you something. In this episode, I'm actually a guest at Angelina's
  111. show. Let's not be in vain, let me show you a trick
  112. you probably all know how to debone a drumstick so you don't have to bother. Take it here
  113. and this is how you cut this around the hair. Look, you cut this skin.
  114. You've seen it in circles. Here he is. And you just take it like this. See catch here.
  115. See this movement. Oops. Look at this. See how it is
  116. disorganized. Those who didn't know now know the trick. Remove these veins immediately
  117. and job done. Take a look. You saw it
  118. how do you just cut him here with a knife and just like this pap and he came out on his own. So it is
  119. that that. I'm going to cut this in half now. Here it is.
  120. We will immediately insert the chicken, drumsticks and corabatakes here together with the onion and
  121. carrots to stew. I will just in the meantime when I finish this
  122. change and take a bigger pot.
  123. This is a quick dish. So uh this episode is focused on Angelina
  124. cakes, on the course, but here I will also make that stew. We are here
  125. put two eggs and I put some parsley. I will add salt. Here's the salt. I do
  126. dumplings. Immediately
  127. Add salt. Add semolina.
  128. Let's beat a little first with semolina. Like this.
  129. We love dumplings. Add a little milk.
  130. You can also have yogurt. I don't have yogurt right now, so I added milk. Let's add
  131. plain flour. Since we like the dumplings to be harder, not soft, yes
  132. fall apart, we also add this flour. Here it is. Now it's all very easy, very,
  133. simple. So you can whip up the dumplings literally in a couple of minutes and that's it
  134. we are waiting for this to come out. Onions, onions and chicken. They will add, we will pour water. Let's add
  135. spiced potatoes, dry spice. Uh, allspice, pepper, salt and that's it. Here
  136. look at the dumplings, they must not be too hard or too soft. Me
  137. I'm going to add a little more to this one, because as I said before, we like it when they're a little harder. And you
  138. watch to taste. So if you want them to be harder, add a little more to your dumplings
  139. of this white flour and make a slightly thicker mixture like this. Here's how I am now.
  140. That's it. A little more bite. Here you can see the dumplings
  141. ready literally in an hour. While this is simmering, I have something to tell you. I want
  142. primarily you can Angelina on me to be a little and
  143. see in this episode. Uh, first of all I want to thank 90
  144. those 5% of people who follow our channel and who support us mean everything to us
  145. sometimes it's hard. I went through those realities
  146. everything. Sometimes it's harder for me with you who support us than with what they tell me
  147. horse, donkey, boar. Now, of course, I don't hold any grudges. He says that now you know
  148. I read the comments and come on, as I already said in one episode who wants to please
  149. everyone eventually goes crazy. What are you up to? I just don't know this, give me something healthy. Me
  150. made a healthy meal, what are you cooking? Where do we find it? Come back
  151. to this. Prepare these homemade ones. Where this that. So it is very difficult to please the people.
  152. Now everyone is right from their own perspective. The one who wants to is right
  153. remember what his grandmother used to make him. The one from his perspective is also right
  154. he wants us to eat healthily, to lose a little weight, to show that certain part.
  155. I am also right from my perspective. Rushing here, rushing that. Uh, work, kids,
  156. Kindergarten, haircuts, work, recording the show. And now he says what were you doing? That's it
  157. nonsense. Or this one says come back to this. So it is very difficult to please everyone.
  158. I will work. There is one that he wanted to direct and he told me to contact him here and there
  159. this one. That would be great. Then this day Mirka shouts more. Give this one shout
  160. more Dunja. Wait, people, don't direct me now. If you like it,
  161. like, look at what I'm doing now. If you don't like it, where are you, my dears?
  162. you understand, you know, we try to let everyone, I guess a normal person sees that, let everyone
  163. let's meet that everyone has something interesting. We ourselves did not know in which
  164. direction this show will go. Do you understand? Here you can record how it is done
  165. simmering. Look here. We will add salt, a little dry spice.
  166. Literally this, since the chicken does not need much, this dish is literally for some genders
  167. hours over. Uh. Don't blame me. I just had to
  168. say what's wrong with us We are trying. I guess you can see that we are trying to get out to everyone
  169. meeting and we are preparing it. I like to prepare. They immediately say, what are you doing?
  170. that. People from all over the world. I am a gastronome man. I also like South American
  171. food. I worked in a South American restaurant once. Uh, I'm in China. Me and
  172. my wife and I love Asian food. For example. I make phenomenal noodles.
  173. But don't say Angelina, don't waste it, what are you up to, where can we find it. I am
  174. I try to meet everyone and make it something for everyone. Me
  175. I would like to prepare a phenomenal dish called chili konkarne i i
  176. I think everyone would be delighted. And you can buy all those groceries from us. E
  177. now someone will say what are you up to, give this, give that. So it's not easy either
  178. to you for loving us. Uncle Mickey is joking. I love you all and thank you very much for having us
  179. follow up And understand me too sometimes.
  180. Well, dear viewers, until this was installed, you have not seen anything simpler
  181. life. Pour water. Here it is.
  182. You add potatoes to be cooked together with these drumsticks and drumsticks and when that
  183. When the dumplings are ready, add them. See how simple it is
  184. easy.
  185. A very simple dish that is ready in half an hour. Literally when the potato
  186. is cooked, the meat that has already been cooked with the onion will also be cooked and we will add the dumpling.
  187. We need literally a couple of minutes and that's it.
  188. People make a science out of cooking. Cooking is easy. Especially our homemade dishes. We
  189. we grew up on this. There used to be peppers with szanci. I loved Oh what
  190. I loved the one with the wide noodles. Ouch.
  191. But this is also possible. My wife likes with Nedla, I and the children, that's why I make them. Here
  192. Anglin, you can show me what it looks like. So we poured water on each other, they added
  193. potatoes. It's cooking. We're going to add the spices now, the paprika
  194. and some vegeta. And let's leave some just until you finish the dough, this will be it
  195. done. I put the dumplings and my lunch is ready. Literally in about half an hour this one will
  196. lunch be ready. Here's a woman to put away.
  197. Well, thank you. Yes, no. There is that dish like an egg, how do you like it?
  198. is. Well, it must be when it is cooked. Well, I can't hide and record the show, too
  199. I cook at the same time. I'm not 100 hands. Here it is. I threw this away too. Pap paprikash
  200. done All that's left is to put the dumplings. Oh, I also love those Czech dumplings. That
  201. which is good. Ouch. Come on, Angelina, talk a little.
  202. What is very important for these cakes is that they are coated with fat and
  203. sugar to make it a puff pastry so that it separates nicely. Fat must be good
  204. to be beaten, that is, to be beaten, as they say in our country. Here we have two good ones
  205. spoons of fat that we will now pound. And fat should be pounded the way it is
  206. get a mixture that looks like pomade. Here you are now
  207. see. So this needs to be well beaten.
  208. I hit her with a spoon, that's how I'm used to it and that's how I like it
  209. the most convenient. See how she is already changing color and how she looks already. As if it is
  210. some pomade. It's actually fat.
  211. Well, our respected viewers, take a look at how this fat looks now. She literally
  212. now it looks like some kind of pomade. It's foamy. When you get to this kind of fat, ie doc
  213. if it doesn't have this structure, don't do anything further. So only
  214. mix it well or pound it. When we did this, look how she
  215. it looks like some whipped cream. No one would say it was grease. We will add 10 to that fat
  216. spoon of sugar. One, two 3 4 5 6 7 8 9 10.
  217. So we added 10 spoons of sugar and now we're going to combine this sugar with that
  218. with fat,
  219. because this will be our filling. We will continue with that
  220. we coat our kukolaches on the cornmeal.
  221. Well, our coating is finished.
  222. Now we are going to open our noodles. We'll take the coating and put it here. Prepared
  223. just one knife. I will need him. Which they got into nicely. Take a look.
  224. Here is one. A little if this dough sticks, who cares
  225. is completely normal.
  226. And here is the second one. Oh, nice nice. They are so beautiful. That way
  227. soft. Airy. Excellent. I am very satisfied.
  228. And here we will put one spoon.
  229. Maybe a little bit more of our filling.
  230. Here it is from above. It is important that you spread it well from above
  231. cover this whole noodle.
  232. I have to admit that I am making this for the first time, but I have some experience
  233. but with the test. You've seen that in previous episodes
  234. and if they are like betrothed to me, I will tell you honestly. And after all
  235. judging by what our people say in the morning, this should be done by God
  236. be very good. We will spread this second one as well. Just like this one
  237. whole. You will have some filling left over.
  238. Look at that filling, we will coat it from above later. You will see that.
  239. Here it is.
  240. You go all the way to the end. But this dough is now, since it is yeast dough, put it
  241. we are half leaven, you know that. It will stretch just as solidly as you will
  242. it cracks a little in some places, but don't ignore it, it's all ok, because it will work
  243. keep twisting and you will see.
  244. And before we start rolling out this noodle, we will put some flour on it
  245. a centurion. Now I'm going to do it a little with my hand
  246. I make it uniform so that the dough does not stick to us. And here it is. My hands are a bit floury now.
  247. And we're going to stretch this little girl. You literally stretch it as far as you can
  248. in the hands. It will not stretch much like the regular one that is made. And slowly.
  249. I told you the same thing. Then when I was rolling out that pie dough, you remember
  250. that we should stretch slowly and always pull from below, never from above.
  251. Here you see, given that this yeast dough,
  252. it stretches nicely, and here you can see that it has already cracked a little. So
  253. you literally stretch it slowly as far as you can
  254. when you can't do anything anymore. Leave that dough, we'll use that dough
  255. definitely roll. You will see the further procedure.
  256. Thank you, my respected viewers, especially the female viewers who watch me too
  257. you support and I really try to every recipe I make, meat or whatever
  258. I am working to show you in detail exactly how it goes
  259. procedure so that you too could make it at home and have it work just as well for you
  260. To me. Here it is.
  261. And I think that this is enough to continue this
  262. it won't drag on, but come on, I'll try a little more. Do you see how it shoots? That
  263. is quite ok. To crack a little, nothing terrible.
  264. And here we have a little more of this filling left in the middle. We'll just have a little of it
  265. pull to the side and clean to make it even.
  266. You can feel it under your hand as if you were stroking it a little
  267. to the ends and
  268. Here it is. Now.
  269. we will fold the dough in the same way as when we roll it out for a pie on one side.
  270. Just to put this knife away so I don't get in the way. On one side, we will roll it up. So
  271. Slowly. Like this. Here it is.
  272. You can then roll it by hand.
  273. And this is quite enough for you. So this one
  274. the roll should be about the thickness of your finger. Here, look at it
  275. against my finger it is thick. You, if you have thinner fingers, can only use it
  276. let's cut.
  277. This is over for us. We can put this here now and move on. Same thing again
  278. fold it slowly and then you can hand it
  279. you're moving. You don't have to with this one. E
  280. it is important to reach the desired thickness. And I already told you which one is desired
  281. thickness. I think this is mine now. Here it is the thickness of a finger. So this
  282. we will make the dough from three times.
  283. We're going to transfer this dough over here. This is over for us. Here it is.
  284. And the next one from here we will wrap it the same way. You can have it
  285. a little free and by hand to make it more beautiful wrapped.
  286. And here it is, our dough is ready. Now I want to tell you something since the camera is on
  287. was also turned off here, one part of the dough was a little thicker for me. You him freely
  288. with your hand, you can pull it by hand and stretch it to the thickness you want
  289. it fits. So since this dough is a bit thicker, you can leave it like this
  290. slowly carefully. Here you can see here now where it is thicker. So
  291. you literally shape this dough the way you want it to be. Here's to you
  292. mostly, here it is a little thicker, for example. It's normal to happen. Al
  293. you can't, no one can estimate how much it will be. Here, see how much they are
  294. similar. I shortened these ends a bit and now we will roll them. Depending on how big
  295. you have a stick so many times you will wrap it. Here we start for example here and
  296. like this.
  297. And I'll just stick it here a little bit. And slowly, gently, leave some space
  298. between the two. So very little, because we will have ours
  299. leave the cakes to rest for a while. Here it is. There are four here.
  300. Here's the fifth one. Excellent. We will let them rest for a while and then they will
  301. they are still to come. Here you just cut it and put it in the baking dish
  302. paper that you have already prepared beforehand. Let's go to the procedure. For example, one more
  303. we will wrap it up. Here we will use as much material as we have.
  304. And I think it will be enough. Just take it easy. Easy on you.
  305. Here, like me, leave a very small gap so that they can stand a little longer after
  306. could come. Here, for example, this one has four. Here it is.
  307. Here you can see how beautiful they look. I think they will taste great too. A
  308. I'll tell you all that so that I don't spoil everything for you now and you look at each one individually.
  309. We have these two examples. Now I'm going to quickly wrap it up and then we'll see what happens
  310. it goes further.
  311. Brother-in-law arrived to help us while Angelina was rolling cakes with cornmeal.
  312. I will finish the stew. Uncle, you can come here to my place.
  313. You see, that's how it is with us. The wife went to the house, I'm cooking, uncle, come over and let's record
  314. and paprikash. He is already the potato is ready. Here you see. That's it.
  315. And now we add the dumplings. You saw it.
  316. I mean this episode it doesn't matter what I cook. Did we?
  317. what are we cooking for the kids today? Angelina got ready to go pro, and I decided today
  318. to cook this for the children. Because Angelina, while you're making cakes, we don't have to be idle
  319. to show the audience how to make chicken stew with nedla, which is where we are
  320. adults. Here it is. Here you see
  321. what what is this still heard. Some messages, comments on YouTube on ours
  322. channel, right? Yes. There, thank God.
  323. This, the new companion.
  324. Yes, yes. Well, that's what those people who understand YouTube told us, after all
  325. we rarely speak, he says keep telling people to like you and yes
  326. ask. And I hated the most when I was on those reality shows when they write you off
  327. Instagrams and those of theirs, so they hang them above the bed, so they shout, follow me,
  328. follow me I insulted them. A disaster. And now I'm shouting for you to follow me
  329. to like, you don't have to as far as I'm concerned. But they say repeat that yes
  330. you know that. And I was disgusted by it. Follow our channel for that
  331. follow this. Whoever wants to watch, let him watch. We are satisfied both like this and with
  332. to you who follow us and who support us.
  333. Look, uncle. Look how beautiful the dumplings are. Ouch. Let's let you stew some more
  334. they cook the dumplings a little and he is ready. I'll serve it with those Angelina cookies.
  335. So mom I'm done. And here. After that, it will be coated with sugar
  336. egg yolk. It's going to be popular, so they'll grow. Alas, we do it all on the fly
  337. us. Here you see, the woman loves me, kisses me, woman. I'm going
  338. the most in the world. Well, we're not all that now, so be it as it may be
  339. should. I don't even record as it is. There's this one. Now the children will come from
  340. kindergarten. By the way, mom goes to school after this and works the second shift just so you know.
  341. Even after this, Angelina still has time to take a shower, get dressed and go to school. Me
  342. I'm going to the communal water. They didn't list well, they wrote as if I did
  343. spent 158 as if I had five pools. Probably the man did not write well. Well
  344. I carry the bill to complain to the utility and then pick up the children along the way and that's it. That's right
  345. let's tell the viewers about our everyday life so they don't think it's us
  346. it is easy for us to pay the bills and have
  347. various expenses. But that is irrelevant. These are ready-made cakes over there. You can bato if you want
  348. to record them as they look.
  349. By all accounts they will be great. And we will tell you later when we try them and what they are like
  350. to taste. Now this is the next dough.
  351. Let's use all those tests, ie these two generals
  352. here it is. Now I think this is the maximum.
  353. And this is mine. The more you stretch it
  354. it will scroll better. Here you see, I'm a little torn here now.
  355. It doesn't matter. I don't think it can be done anymore
  356. stretched out. Here it is. This is a little bigger for me, though, because it's probably too big for me
  357. was a little bigger. The procedure is the same as last time.
  358. We'll wrap it up like this. Here it is. And now just him.
  359. Great. Now we'll
  360. let's cut it. Here I am
  361. This one is done. We put it aside and go to the next one. And so on. Everything
  362. until it comes to an end. When it comes to the end I will show you.
  363. And our cakes are ready. See how they are. Since I don't have that big pan,
  364. I put them in two pans. They already look good. And now we will do ours
  365. to cover the cakes with cloths. Now I will bake these cakes in two ovens
  366. since I have two ovens. And it's more convenient for you to make everything in one. Is everything in
  367. one large tin. I don't have it by accident. What is also important,
  368. this dough will rest for half an hour. When it has been standing for half an hour, we will have it
  369. cover with this filling. That's the resto filling we have left. And in that filling
  370. we will insert one egg yolk. I separated it from the egg white.
  371. We are going to whip that one egg yolk with the filling. We scratch everything as it is
  372. the rest. You see how practical our grandmothers were. It wasn't throwing anything away.
  373. It's this coating filling. This one for this, this one for that. And here it is. This is the filling
  374. with which we will spread these cakes of ours on the cornmeal that will give
  375. they stand for half an hour. I turned the oven on to maximum. When I put them down
  376. I reduce them to 200° and these cakes are baked for about 40 minutes.
  377. And when the dough rests for another half hour, I'll show you how it's coated and on
  378. finally let's see how the cakes turned out. Well, dear viewers, we have come to the one
  379. moment when the dough has been standing for half an hour.
  380. Here, see how beautiful they look. They came a little.
  381. And now we're going to have this filling that we have, I'm going to put the spoon aside so we can take it, this is convenient
  382. if you have it, let's coat these beautiful cakes of ours on cornmeal as well
  383. sometimes.
  384. Here it is.
  385. Feel free to put a little thicker on top because this is fat. She will melt.
  386. Here it is. And now this second round.
  387. considering that while I was rolling them, I separated them a little and look how they are now
  388. they merged over time as they stood still for half an hour while we waited.
  389. Well done. That's it. Our cakes are now ready to go
  390. they are baking. And Miki is his stew too
  391. with dumplings. Look at him. He speaks five languages. But he is beautiful. Look at him. Dumplings. Look
  392. what kind of dumplings. Ouch. It is. He is beautiful. We are exactly the same
  393. mounted while this is being eaten and until it's done they come out hot for I'll do it right away
  394. let me check out my stew. I'm going to let him eat it while they're at it
  395. finished these. Here is how my stew looks like. A fantasy a fantasy.
  396. The paprikash is ready. Uncle will have lunch now. He came across it quite by chance. And we
  397. we bake cakes and when they are ready you will see what the result is. Paprika
  398. apprentices in this show, by the way, I made since the children will come a little more from
  399. kindergarten. And the stars of the day are the corn cakes. yes it is
  400. paprikash for free, but in addition to making a traditional dish, we also
  401. cookies, we wanted to show what our ancestors, our grandparents and
  402. were profitable in consumption. You saw a little milk in these cakes,
  403. yeast, sugar, fat and flour, nothing else works. Me and two eggs. That's strong
  404. cheap cake. And he is beautiful. And this is also a very cheap dish that is excellent
  405. which is delicious and we love to eat it. So the oven
  406. and how much? Half an hour to 40 minutes. Half an hour to 40 minutes depending on how
  407. your oven is working. I will tell you when I take out how many I baked. You will see
  408. when golden brown. Here it is. And we will bake this second casserole
  409. down there in our apartment, since we have another oven. Great.
  410. Well, dear viewers, here you can see our corn cakes are ready.
  411. Take it easy Mickey just gently with them as I struggled to make it.
  412. And the sule see, see. That's it. Look
  413. are listed. And you managed to get a wife like a grandmother.
  414. And lal you faith. I'm sorry Miroslav, you know how I feel
  415. only regret? I have to tell you that. I'm sorry it didn't
  416. uncle Mirerko here so yes Yes yes. He says his mom is
  417. rules so it comes in two weeks three. Not for
  418. a month when he returns. Well yes. He said in three weeks he would
  419. come Yes. Angelina's cakes are so beautiful. I will now
  420. and to try. You see, they are on the corn, just take it off and use it
  421. them again next time. Yes. Just wash them.
  422. Yes. So that they remain smeared with grease. They won't
  423. be nothing. I'll try it right away. See what kind.
  424. Try it. But they are hot. Mena
  425. they lick each other. And they are without binding. Not because of the show.
  426. They're good. Look.
  427. The first time you did it better than grandma. Kudos to you.
  428. I want to tell you even before I sign off on the show that all the cakes that I
  429. when I make it, I take recipes from old housewives who really know it best
  430. they prepare and then I make them at home for the first time, like now, for example, these are also for me
  431. good, then make yourself like me and it will work out for you as well.
  432. Viewers, a big greeting from us. Thank you for following us.
  433. What can I tell you? Angelina is going to school now, I'm going to mow and he's going to pick up the children
  434. to kindergarten. In comes Mikica Bojanić. I'm going to support him in a show. No
  435. I know what to tell you. It's not easy, but we'll make it.
  436. Watch us, follow us. It means a lot to us. Thank you very much and see you in
  437. new episode. Greetings.