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Sweet cabbage and baklava with poppy seeds

[music] Welcome to another Cook with Mickey show. Uh, I'll have to change my name to Cook with Mickey and Angelina. Angelina, so welcome to our channel. Cook with Mickey. I'm glad we have so many followers and viewers and not only that I'm glad but you also cook really with to us exactly as the channel is called. I have to say Miroslav before when you start with the announcement that I am delighted with all the women who wrote and some man wrote they were making rolls they cabbage she our last episode and all they said it was great, they fell asleep very well. That's what I'm most happy about. Angelina take the camera. I'm making scallions with beef ribs today. A what are you doing Angelina? Well, this time I will make baklava with poppy. I adore her. And by God, Desha loves it too

Transcript — English (International)
  1. [music]
  2. Welcome to another Cook with Mickey show. Uh, I'll have to change my name to
  3. Cook with Mickey and Angelina. Angelina,
  4. so welcome to our channel. Cook with Mickey. I'm glad we have so many
  5. followers and viewers and not only that I'm glad but you also cook really with
  6. to us exactly as the channel is called. I have to say Miroslav before
  7. when you start with the announcement that I am delighted with all the women who wrote and some
  8. man wrote they were making rolls they cabbage she our last episode and all
  9. they said it was great, they fell asleep very well. That's what I'm most happy about.
  10. Angelina take the camera. I'm making scallions with beef ribs today. A
  11. what are you doing Angelina? Well, this time I will make baklava with
  12. poppy. I adore her. And by God, Desha loves it too
  13. yes very yes it's very beautiful and it's very quick and simple so we'll be quick with it
  14. to finish. There's nothing. Angelina take the camera. Me
  15. I'm going to put the bug here naeria brda. Before I show you how
  16. prepares young cabbage boiled sweet with lamb ribs. Now I will tell you.
  17. You know when our man loves us the most? When you fail. Oh, where are you, brother?
  18. our what do they love you? Not until God gives something in our environment
  19. you jump to earn that like a I know him when they didn't have I know they were bad. So you would
  20. I wish I was still like that. I have a friend who always says oh when we are together
  21. were guys, I bought him cigars. Who whenever me and her together someone approaches yes
  22. picture. I bought cigars when we were young. Well, you wanted me too
  23. they buy cigars today. Do you understand what it means? Do you understand? Uh
  24. it will come in time to cook, don't worry. I literally don't have five minutes. Oh my one
  25. a distant relative, perhaps not even a distant relative, Mr. Đorđe Ćirković from
  26. Šimarovaca wrote the book Visitor of Old Words and Forgotten Expressions
  27. mostly us in Srem. It is called Ćoleti children's. We welcome Mr. Ćović
  28. this time. I chose two words that brought me back to my own
  29. nostalgia. For example Avlar. Avar is a confectioner who makes alva, baklava,
  30. champagne, krempite cakes and furious drink, bozu, and leti shorom, pushing a cart with
  31. ice cream. The price of one ball was if there was no money, one was freshly stolen
  32. an egg. Well, we had our livestock farmer in the village, uh, that is, the sweeter Velija. He was
  33. is his brother Adem. I forgot. Mirko
  34. what is it What was Vela's dad's name?
  35. Vela's dad. Yes.
  36. Javid. Javid. Veli. And this time his name was Javid.
  37. Velij unfortunately passed away. We had a visitor's office.
  38. Okay, that's fine. You told me. Uh. The post office used to be at
  39. mail. Whoever it was. Veli. V Velija unfortunately passed away a year ago. No
  40. I know if that recipe is left. It's ice cream
  41. which is made with eggs. All night long, he is confused. I have never had the most beautiful ice cream in my life
  42. tried it. Uh, everyone from Belgrade and Novi Sad who used to come to my place
  43. guests, uh, Velija was riding his bike and he's going to get some ice cream, and hey, let's go
  44. Velija where are you? And pours us ice cream. Whoever tried that ice cream is also Angelina
  45. had the opportunity to try it, they say that they have never eaten such ice cream in their life. Unfortunately
  46. no more of those old ones. Each village had its own confectioner, its own cook. That
  47. were super wonderful people. I know that uh Adem has returned to Macedonia, that he is there
  48. lives. Greetings to him. He remembers me. I am Mimi's son. He knows. He is his own
  49. hung out with dad. Uh. Now I'm going to ask Mica Vela's wife if he stayed
  50. that recipe and that. I would really like to have that ice cream again sometime
  51. childhood try. And the second word, the second word is gonak or gonk.
  52. Uh, the hallway is an open corridor along the entire length of the house, dotted with pathos and specials
  53. with bricks, painted and plastered like the room from which it was made
  54. went out into all the other rooms of the house. Once upon a time, he used to make ladovina in the race
  55. vines, and in the summer they planted astal, drank, chilled wine and brandy from the well and
  56. sang old Astal songs. And why gonak? We had that old house
  57. which we demolished. That guy was going in G, where there was a lot outside
  58. 50° there is 20. Me too when we pass by
  59. some Sremac houses, so I tell the woman exactly what I love and the woman I love
  60. we have a house again with Gonka to buy an old one if necessary and a brick one
  61. rammer, so let's restore it and fix it. That would cost us more than we make
  62. a new one. So this Angelina is not really happy about my idea, but we will do something
  63. make a new one if needed. But I want to have a gong so I can go out to the gong and sit down
  64. on basamka, what my grandmother would say. Basam people are stairs. So here it is
  65. you learned two new words or I reminded you of some old two words.
  66. This is how I prepare cabbage with beef ribs today. I made of beef
  67. I admit the pauflek and the beef ribs, which are really fatter. Someone wrote in a comment
  68. how Mirko, like Tito, loves this sweet cabbage with fattier ribs. This one is
  69. Tito loved it. Uh, I love ribs in cabbage and pauflek more than i
  70. steak and I don't know what. Of course, it is better quality meat. Here we will turn it on
  71. heat the oil. For cabbage with beef, we need two heads, two larger ones
  72. onion heads, two carrots, celery, parsley, paprika, young cabbage,
  73. of course beef ribs, m 2.5 d tomato juice, salt. Pepper, allspice,
  74. basil and bay leaf.
  75. Bay leaf. By God. And vegetables. Don't do this, don't do that, don't do vegeta. Nikki says
  76. spice, was spice. Whatever, let's put a little veggie. Uh, we put oil on it
  77. warm up. While the oil heats up, take a break.
  78. And the oil got hot. We add, you can approach.
  79. Here we add the vegetables to be fried.
  80. So when we add vegetables we will also add meat. And together we will do it sooner
  81. cooking, before we pour the water to boil, we will heat it a little in the oil.
  82. We will immediately add the meat to fry together. E
  83. We will spend about ten minutes doing this
  84. then we will pour water and let it cook. When it is
  85. you will see the second stage, when the meat is 70% done, we add the cabbage that is young,
  86. which will cook quickly and we add tomato sauce. Uh, it can be added
  87. potatoes. I won't this time, but potatoes can also be added. Uh, you won't do anything
  88. to make a mistake.
  89. Now we're going to fry this a little.
  90. I won't bother you any further. This dish may take a little longer to prepare, but around the same time
  91. he has no business. You've seen onions up close. Hmm. Carrots are also rustic
  92. in bulk. All large pieces of meat. Here you see, we provided about ten
  93. minutes. Now we add hot water to it and let it boil. Now one more
  94. sonja. Can I have another one. And
  95. here it is. You saw it. We poured water here now
  96. and we leave the beef to cook well. We will salt and add. Now we will add
  97. op bay leaf. We will add salt.
  98. We will pepper and allspice. After a while, add the vegetables and let it simmer.
  99. The longer it is simmered, the better, since the cabbage is young, it will cook quickly, no
  100. worry. I would cook the beef for 45 minutes like this, and then when we add more
  101. would cook the east until the cabbage is cooked. So the longer it cooks, the better your dish will be
  102. tastier and tastier. Here it takes a little longer, but you can see that you are calm now. You can
  103. you go to clean the yard yes this, yes that. I have something else to say.
  104. Of course I know it's called Shangarepa. Of course I know it's called Burania. Me
  105. I deliberately use some of our localisms, like baba buranija,
  106. shangarep. Now, if you like all of our shows, you know. But
  107. never mind, I'm not angry. You have a right. Here we can read some more. Here we go
  108. example. And here it is. Now someone will say you are a real ghoul
  109. gulamfel. Gulamfer that's a bastard [ __ ]
  110. glon gloncoš in German, adulterer, that's not me, maybe I am, but I didn't know
  111. that Glonco is a gulamfer and an adulterer, so a very interesting book by my cousin
  112. Sometimes I use some words on purpose, even for children. So don't
  113. You think I don't know this, that makes me feel so nostalgic. I am
  114. I remember everything in my childhood, how it was all different once. N we are many
  115. we all had less, but we were happy. That was an old house
  116. television black and white some disaster. It was an old-fashioned way of life
  117. happy. There was work, there were obligations. I mean, I'm from the peasantry
  118. agricultural houses where grandparents worked a lot, had their stalls in
  119. To Belgrade, they carried those vegetables, I went with them. That old house, I remember it
  120. everything. I remember the smell of that house. It was an old brick house. Uh in the winter
  121. put on a fire to keep it warm until morning. And in summer, you don't need air conditioning
  122. was needed. What kind of climate was it ice cold in the room outside 40° that's all today
  123. modern houses, we have everything in order. Well, he turned off the radiator in the winter in the house
  124. in a week you will understand in an hour. What are you going to do without air conditioning in the summer? So now
  125. if someone will say that then this was that. I don't guarantee that today people are chasing after
  126. money after this after that. Everything is not enough for us. Come on, give me more, give me this, give me that. And they didn't
  127. people looked up to others. Everyone lived their own life. Now we all see how this one,
  128. so I will too. Well, I don't want to. How me? I don't, we Sremci won't even as we want.
  129. Let alone watching how others do, so now I will like this one. I won't either
  130. I want to, but you don't know, I don't like today's time where there is only work, house, or threads
  131. there is no time for the children, nor is there any time for us to hang out. Well
  132. we can't wait to be free, to all hang out, to go somewhere, to this,
  133. yes that, yes let us have friends, comrades. I already talked about that in one
  134. episodes. The family no longer comes to hang out, to cook, to have a barbecue.
  135. All those magpies, oh, what does this one want, what, what happened to the people, where are they?
  136. lost that that used to be in the neighborhood where you were born in those times
  137. I remember Rendulić, I respected that. Jović, I don't know what to tell you.
  138. Nothing, Angelina, you take the baton, you start with yours. I was a little annoying
  139. people. I hope they don't mind me. So we let it simmer. Only for
  140. we continue with cabbage for about 45 minutes.
  141. I mean in 45 minutes. I'll see you in a few minutes.
  142. [music]
  143. Well, dear viewers, here I am in the frame. As Miroslav announced to you, today
  144. I will make something very simple for you and I will try to make it something every time
  145. as simple as possible. My assistant is with me right now.
  146. Quince, greet the viewers. Greetings from me too.
  147. Here she is. She came and every time whenever something
  148. we make, eat, I don't know, we made baklava with walnuts, whenever something like that
  149. let's beat, let's knead, my quince is helping me, isn't that right, Quince?
  150. Yes. Yes. She is my right hand. Will be there for a while
  151. and mess, but in the end we get it all right. And today we are making
  152. baklava with poppy seeds. I normally make baklava with poppy seeds, but I mostly make it with
  153. walnuts, but the recipe is the same as I make today with poppy seeds. So you can
  154. make with walnuts if you prefer. What you need for your baklava
  155. I put everything like this in redos order as it goes. First we beat the eggs.
  156. Wait. So first we beat it. First we beat the eggs. We need three pieces.
  157. Then we put 2 dl of oil. Well, 2 dl of yogurt. Baking powder. 300 g of sugar
  158. and we add. According to the recipe, you should need 300 g of poppy seeds. However, we always like a little more
  159. and if you put it, you won't go wrong. It can only be more beautiful. Now at my place
  160. he currently has 400 g of poppies. And this sugar that I separated here is another 700 g
  161. which we will make later for the baklava topping. And I'll show you that when I can
  162. the baklava is baked. And now we will start with that preparation.
  163. This is how we will crack three eggs.
  164. Here are three eggs. As soon as you crack three eggs, immediately
  165. this is how you bang. I bought this pot or whatever it was called
  166. a vessel. She is very hot to me and whatever I do I do deep in her.
  167. In pepek for 300 rsdar. Well [laughs] that's right. I don't know if it was 300, but
  168. maybe it is somewhere around 600 RSD. Good.
  169. It is generally not expensive. And it is very useful and convenient. We will add oil to these eggs.
  170. That's like mayonnaise. Yes. 2 dl of oil.
  171. And then you just mix the 2 dl of oil a little. Let's add the following
  172. yogurt. 2 dl, the same ratio is the same oil and
  173. yogurt. The next thing we put is the powder for
  174. pastries. We put it in one whole piece.
  175. That's one package of baking powder. Here it is.
  176. So you see how I do it. Just literally mash it up a bit. It's good to
  177. you also have something like this as a hand mixer. I call it and it gets washed away.
  178. And here you see, this kind of structure is obtained. The next thing we put
  179. is sugar. My quince will add sugar to me now. Son, take this sugar and
  180. pass me slowly Come on, pour it slowly, mom. Come on come on.
  181. Dear dad, you are free to help the cook. Come on, take it easy. Let's go. well done
  182. well done son She has already learned how much
  183. like that. Well done legend dad. Here is his mother whipping him. She adds.
  184. Well done son. That's right. It's all shaking.
  185. Well done Dunja. Excellent. Now that we have added this, we will put it
  186. slowly and poppy. And I think we should change it a bit so that the quince stirs and I blow. It can
  187. quince. Come on. Come on son, you want to know that
  188. are you beating son? Let Ty see how you whip.
  189. Come on son. We are slowly adding.
  190. Come on, come on.
  191. Come on, kiss her, Taja muti, son. Well done. Oh my, it's on the walls, son.
  192. That's right. Well done. Feel free. Faster. Come on. Muti. Muti. Muti.
  193. That's right. Feel free. When he is beating eggs on Dalalina.
  194. Well yes. The only thing I haven't said yet is that we bought poppy seeds at a local store
  195. our store. It's good, it's good. It is not narrower. That's it
  196. It's important that there is a poppy.
  197. Ground poppy. That's right. To be ground poppy seeds. Thank you
  198. Miroslav. M and to be vacuumed. Yes.
  199. That's it. You can try it. I tried this one when I put it in this one
  200. wish Come on son of a bitch. Well done.
  201. Taya loves her. Son, do you want to be a painter or a cook?
  202. Cook. Why don't you want to be a painter anymore?
  203. No. Good. And a cook. She liked it, didn't she?
  204. yes, son? That's right. Well done. My mother is upset, and my mother is upset
  205. then when we are all engaged everything is fast and there is nothing much to do. Everyone
  206. it has its own task as you can see. And what's next Angelina?
  207. Here, given that my lower one has kneaded it well, this is the baking tray in which we will bake.
  208. I already greased that tray with oil and pie crusts. I don't like pie crusts
  209. or baklava or baklava. Yes, they are universal crusts.
  210. You can buy the same in a store. Yes. We will arrange two crusts at a time. So they go for it
  211. two crusts. So not one, but two crusts together. Now these are the connections. A little
  212. it is. Here are two crusts. Now I think that every housewife knows that since they are
  213. the crust is always longer than the tin. This time we bend on this side, and the next time
  214. when we make the next crust then from the opposite side. That's right. Excellent. quince,
  215. thank you You whipped this up really well, I have to admit. It's strong. See how it is
  216. nice structure. It's great.
  217. A very simple and quick recipe for a very nice baklava.
  218. So there is no oil coating and so on. Only
  219. no sour water, nothing. Nothing. As we whipped it, so we will whip it
  220. and make it here. Here it is.
  221. Here, I put about two or three spoons exactly as much as I need
  222. this will be. Take a look. And I also have this one
  223. from Pepko. All of us in Pepko. It is. It really has a lot of useful stuff
  224. like that. And the cheap ones?
  225. Yes. Cheap and practical. Angelina, is that Balak's apron?
  226. Well, dear viewers, I don't know how this apron is.
  227. I think it's Balak. I bought it from a German football player, I think it is
  228. Balak 13. So what can I tell you. Here you can see for yourself
  229. that my husband gets me an apron for his favorite football players.
  230. And it wasn't a favorite, it just happened that way.
  231. Well, that's how it came across. And Mirko also always stumbles upon a sweatshirt. I saw that they were
  232. viewers noticed that it occurred to him that he understands all that music and listens like that
  233. that rock and roll and mom. What are we doing now?
  234. Well, nothing, now we've spread it. Take a look. So just make sure you coat the poppy seeds
  235. literally and along these edges so that in the end when we run out for example this part yes
  236. be without filling. Here it is. Yes. Yes. So now it goes and now it goes again
  237. two. And now it's the same two. And so fine.
  238. Come on. Here are two crusts. Now goes what I told you
  239. she said. We put it here. Now we go to the opposite side
  240. to be uniform so that we don't put all this excess on the same side and then when we
  241. If you have any excess crust left over, put it here on the side.
  242. Here we also put about three spoons of it.
  243. One, two,
  244. three. Here it is. Oh Miroslav, I think you can't wait to try this.
  245. Ana, I'm on a diet. Well, I don't know.
  246. did the viewers notice that I lost weight.
  247. Well yes. Today I drank the detox, ate two of them
  248. integral bars and four dates and nothing you and four five coffees.
  249. Yes. Coffee suppresses the appetite. Now how healthy is it?
  250. Is it noticeable that I've lost a little weight? Well
  251. e. Yes [snort]
  252. Angelina, don't shoot more than just the final one and when you cut them.
  253. That's right. So this order goes the way I am
  254. to the end to the end. When I order all this now, then we will record how
  255. she cuts herself. Son, where did you get the white ones?
  256. flowers? Well or
  257. where is it? Let me see in the park. Show the piece. Who did you get that from?
  258. Mom and you. So what will I do, son?
  259. That's for Mom. Mom?
  260. Yes. Here the baklava is ready. You can smell
  261. you record. She needs to be washed now. I'll show you roughly how. Me like this
  262. I measure. So one, two trich. So on four of these. Here it is.
  263. it must be cut in order to bake it better so that these raw crusts do not remain.
  264. We'll point a little with our finger.
  265. Here it is.
  266. In fact, to tell you the truth, out of all this baklava, the most difficult part for me is this cutting
  267. be at the end. You are literally this Angelina everything to some
  268. It took about 15 minutes to thread and make it. So it happens very quickly
  269. by God and less. You've seen it all. Just put this together
  270. and then you'll just write off the sugar you need
  271. you are babbling. And we will say that more. And here we will put three more. Well, when I now
  272. cut this baklava, I have already turned on the oven to heat it up.
  273. We make baklava immediately. That's what I told you. I don't know who bakes for how long, but I do
  274. I always set it to the maximum number of degrees.
  275. And you reduce it. That's right. And as soon as I put it on, I reduce it.
  276. At how much? So I reduce it to 200. Am I baking everything?
  277. Yes. Yes. I bake everything at 200. At 180, somehow more
  278. it seems to dry out, and at 200 it bakes nicely.
  279. And how long does it take to bake? Some
  280. Approximately 20 minutes. There you go.
  281. Come on, let me remind you when we take her out
  282. let's see how much it bakes. Yes. This is how she cut herself now.
  283. Look, when we take the baklava out, it overflows. In fact it is
  284. is he waiting? The trick is that when we make the dressing, it boils. Water and sugar go
  285. lit. I usually put a liter of water and 700 g of sugar. I put a little more than
  286. liters. About a liter and a liter and a half. A little less than a lode with that sugar
  287. I boil. What is the secret is that something has to be cold to you or give you
  288. be cold baklava or syrup. So either put baklava
  289. to cool because when I take it out it cools while I cook this. Then it is
  290. pour it over and leave it like that until it cools down completely. When it cools down
  291. we put it in the fridge and that's it. There. You can put. Let me record
  292. How do you put it?
  293. Yes, the baklava is placed, the temperature is set
  294. reduces to 200 and now we are waiting for it to be. That's it. It's great.
  295. And while Angelina's baklava is baking, it would be my turn to do my final touch. E
  296. like this. So this has been simmering for some time, it has been cooking for about 45 minutes. We add juice from
  297. tomatoes 2.5 d. We add young cabbage. The cabbage will release its water, so yes
  298. I will not add water. And I leave. oops
  299. here it is. That's right. Now we will add spices.
  300. Angelina. Here are some sweet peppers.
  301. That's a beat. I'll add this one too. I like, we like paprika. I added
  302. three spoons. And here it is. I put the laurel. We'll be a little bit
  303. put vegetables too. Here it is. And pepper.
  304. And pepper. It goes in every dish where there is tomato
  305. sugar of course. But since cabbage is sweet, onions are sweet, we won't go for sweet
  306. young cabbage you do not need to add sugar. Even though you added tomato juice. And here it is
  307. now we put this to cook. The meat will still be cooked
  308. while the cabbage is cooking. So this dish takes longer to prepare, but there is not much work to be done
  309. around him. So put it in and when the cabbage is cooked, it's done. It can
  310. I said to add some potatoes. We won't.
  311. My kids love to eat sweet cabbage. Mirko too
  312. and that's it. We create. Just to see how much fluid there is. Could it be?
  313. treb I don't think it should be added. If necessary, I will easily add. Even
  314. I'm going to reduce it so that it's not the strongest, but eight. And that's it. Just as long as it is
  315. your baklava is ready, my kukus will be ready too. There
  316. while it's simmering, Mirko, we make two dishes that you love. Baklava. Baklava with
  317. poppy. With poppy seeds we make cabbage with ribs. Before
  318. we won't talk about food. I read it. You know who Đorđe Čerković is from
  319. Šimanova? Yes yes yes. How not?
  320. Yes. And that is our distant relative. It's not even a distant relative about us. That's a yes
  321. his father is my aunt's brother. There you see. Here you see, he wrote
  322. a book of old forgotten Sremian words. We read it. Otherwise still
  323. one of our relatives is a famous writer from Sremica. Writer, poet.
  324. It's Prokopljević Rada. But he is related to us through Brestačan and through his grandfather. It is
  325. Is that so? He is a double gender to us. Well, I don't know if it's worth it.
  326. And it's not Brstačan. So he is only through his grandfather. To us yes yes. Now, Mirko, what
  327. I wanted to say, since we always point it out, we are from Sremci, this is your grandmother
  328. grandfather's side is from Popović from Krnješevac.
  329. Yes. Your mother is from Krnjulac from Brestac.
  330. And her mother is from Zečevi from Kupinov. Kupinova. Yes.
  331. So we're pure blooded bastards. You are, uh, your whole family
  332. is Krnješevci, Brestač, Kupinovo. You didn't go far. We didn't, we didn't, we didn't.
  333. And I'm from Obrež on my mother's side. Devrnjini. And Dedin's are them
  334. they are called Baranda because they came from Baranda at the beginning of the 20th century. They were Lazy.
  335. They bear the surname Jurišić because the grandmother is the great-grandmother and this grandmother is as old as two or three
  336. married many times, what do you say from kasey? She brought three, found four and found four
  337. gave birth. There was something like that. [laughter] There was something like that. Well, they are by the way
  338. Lazin, Barandjani, but she is the grandmother of the Devrdins from Obrež.
  339. Yes. So we are lucky purebreds. This one
  340. I just talked a little about this and that, about where and how. Uh tell me Mirko
  341. Oh, how small you were.
  342. how often did you visit each other? How many people went to Brestache? Did you go to
  343. Krnješevci? Well, you went by car too. we used to go
  344. but not by limousine, but by horse.
  345. No, not by horse. Sins car. We're not either
  346. had rubber. We went on elephant rides. Is that right? When it snows.
  347. And then me and my brother throw a pillow and an organ and cover ourselves. Dad and mom are sitting
  348. and wait, the horses are going for the elm in the snow.
  349. So yes. So they don't get stuck on? So it will get stuck when they slide.
  350. Oh my God, Mirko. Well
  351. when was that? 50 some years. Well, 56
  352. is that so? Well yes. Well, we were small.
  353. So how long did it take you to get from Kupinov to Brestac on horseback?
  354. So what for a minute of work? How much?
  355. Is that? 5 six hours.
  356. What five or six hours? How much?
  357. Blackberry simmers for 2 and a half hours. And Mirko 2, i5 hours is 30 km.
  358. Well yes. So what is it? Who wants horses to go slowly. We only dream
  359. they run away. Well yes. That's right. There you see. So they were hanging out
  360. people more than now with cars.
  361. Nothing, Mirko. We won't hold you back for long. I'll call you when it's dinner. A
  362. here came our boy from the walk. Wait, Milko, let's see what the bata is doing to us.
  363. Bata arrived like this. where are you So he found a stick to be
  364. pig farmer Is that a pork st? Oops! Is that a pork bun?
  365. Do you want to be a pig farmer? Do you want to be that mold? Is it possible that
  366. bring this from the park? Look at him. Our bata got a little sick, so that's why we didn't. Whoa
  367. kisses Ty. And I'm sick too.
  368. Hey, you got better. And look what's brought. Look at him. Look what
  369. is dono buju. Is that pork bun, son?
  370. The piglet is buzzing. Don't cry. I'll give it back to him. So what is it?
  371. What is it?
  372. Stap. Yes. Stap. Stap. Come home.
  373. B. Well, dear viewers, the baklava is ready.
  374. It was baked at 200° for 20 minutes. 25. So from 20 to 25 minutes. I will now
  375. take out. Here's a look at what she looks like. Grown up
  376. yes, it has grown a little from the baking powder. Now this baklava is worn
  377. outside to cool completely. And when the baklava has cooled completely, we will make the syrup,
  378. pour it over and it can become a Christian. I put sugar here now and
  379. I mixed it with water. 700 g of sugar goes and we put and put a liter
  380. and 200 300 water. Here I have it exactly measured.
  381. Here it is. And you just take a little, stir this sugar and put it on hot
  382. It's over.
  383. that is, the syrup that we will now pour over this baklava is ready.
  384. He boiled it and you see it will all, however much it seems to you now that there is a lot
  385. of this syrup and what it will look like, don't believe me, it absorbs everything and then afterwards
  386. it will be phenomenal and it will stay juicy for a long time, and then when it cools down, it is ready
  387. it dries no it doesn't dry. It has that nice juice. E
  388. now you wait a bit when you pour the first round, you wait a bit for her to pick it up
  389. then pour again. And here we pour two ladlefuls of this resto
  390. and that's it. Look, she's all in it now
  391. juice, but when you leave it and cool it will be great. My Mickey
  392. adores Cabbage is ready. And here is the bata. Bata
  393. he got used to us a little bit in kindergarten. Here is Bata. He took to playing with Luke
  394. Skywalker. Angelina, I'll leave it up to you to check out
  395. show. I'll just tell you cabbage, Dano speaks five languages. Just come over
  396. see the structure of what this cabbage looks like. Look at this. He sees it as a stew. Look
  397. fantasy. See the flesh is falling apart. You don't need it. Look, you can do it with a spoon
  398. to cut. Fantasy. Fantastic cabbage. And I won't even talk about my wife's baklava
  399. i'm talking Angelina please cancel the show. Here, Dunja found new ones under the bar
  400. glasses. Some of them I don't even know whose father they are. She always prepares herself for
  401. show. This is nothing rigged. She likes to dress up. I want to say yes
  402. Me too Miki, this [laughter] cabbage of yours looks fantastic. Even though I'm not
  403. some cabbage, but that's why I like baklava. Hmm. This time I'm going to check out the show and yes
  404. I say that we have a new bar. We didn't say that.
  405. How not. The new bar has arrived. We thank you
  406. our friend. To the government. Yes. He has that industrialist
  407. Stara Pazova furniture. He He also did our kitchen and here is this one
  408. chess has done us a good job. Yes. I hope that this time as well
  409. each previous one to make each of these recipes work for you. Cook with us, watch us and
  410. I thank you again from the bottom of my heart for choosing to watch ours
  411. channel and for supporting us with all those wonderful comments, especially me
  412. they concern. Woman,
  413. Come on, I don't know if I'll ever be this good. See fantasy, fantasy,
  414. fantasy cabbage. And I have to say that my Miroslav is excellent
  415. he cooks, and every time he cooks something, he says, "I've never cooked it like that." A
  416. every time is good for me, every time I am a master. What about Angelina?
  417. are we preparing for Sunday? And that's what I wanted to check out now when
  418. I will be canceling the show. On Sunday, we prepare the meat on the grill, and you will do it
  419. prepare meat. Who is the barbecue doctor?
  420. Well, my husband. I have to admit that. And not only for that but for many things.
  421. But you can see that I have lost weight? Yes. It can be seen that this camera is exactly the same
  422. he catches differently and we don't need as many shots since Mickey narrowed down.
  423. [coughs] Join us on Sunday, follow our
  424. channel. Thank you for all your likes, comments, thank you for cooking with us
  425. and see you on Sunday. We are making a barbecue and everything will be outside and it will be on the terrace and on
  426. the yard. The children will be with us and
  427. look at us. Watch and enjoy. Thank you.
  428. [music]
  429. [music]