The TV presenter presented her new recipe book “Ssooiki” in Moscow. And she told how she and her family live now.
December 12 2014
“Pussies” is a word since my student days. I then lived in Belarus, starred in my first film. Students are all frivolous. At the age of 17, it does not occur to you to take something to eat. In our film crew there were mature women who always had something with them: buckwheat porridge in thermoses, pies, potato pancakes. They called it all “felonies.” And they actively fed me while I sat, buried in a book. Since then, the word “ssooboyki” has become dear and tasty for me.
All by periods. There is endless buckwheat. With milk, sugar or egg. And then: “Oh, I can’t see her anymore! Can I have an egg? ” We cannot part with this product. I have already switched to quail, because after all, eggs are an allergenic thing.
What is useful for children is a special article. Because they need fats, sugar for the brain. Moreover, glucose is not necessarily in fruits, but also in chocolate and sweets. The main thing is a sense of proportion. You can not forbid a child to eat fast food and deep-fried potatoes. You can, but just a little. But at home, mom has to make salad, heat soup or make dumplings.
I don’t believe in calorie counting. Although I was on diets. There was also “rice – chicken – vegetables”, and kefir diet, and protein. But I came to the conclusion that the word “diet” awakens my appetite. A person must listen to his body. Both a piece of chocolate cake and Olivier will pass unnoticed for the figure if you treat them positively. You don’t live from piece to piece, you don’t worry about how it will creep out at the waist. One day you can eat a lot and lie down, the next day – just soup and work out more. I know for sure that you can’t have pasta at night, but sometimes I eat it. The only thing, after a hearty meal, I refuse sweets. I don’t have it by itself. Otherwise, there are no rules.
In my life, there is no clear schedule at all. I don’t always get to normal food. There are days when you are hungry all day. And at eleven in the evening I say to the refrigerator: “Hello, my dear!” Lately I have twice been with performances in Tbilisi. Well, it’s impossible not to eat suluguni there! And when they brought us a spit of khachapuri, it was half past midnight, the performance ended. As a sane person, I understood that tomorrow I had to play again, I had to fit into a suit, but it was impossible to refuse this deliciousness.
I brought a whole suitcase of churchkhela from Tbilisi. Now she and a thermos of ginger tea are my salvation and a great snack. I feed my relatives and myself with it. Even my husband says: “I have clamped the churchkhela. Don’t you? “
I mostly eat at home. And for rare outings, my restaurants are enough for me. I had Yornik, dear to my heart, now we are waiting for it to open again. We are looking for the right place. And in its place will be “Yulina’s kitchen”. I love my restaurant Food Embassy (it was opened in the summer in Moscow. – Approx. “Antenna”). I know what is going on in the kitchen, how the cooks work. I know all the suppliers-farmers, moreover, they are my acquaintances, close people. In my restaurants, they cook with love. And if you really want to, they will make a dish that is not on the menu.
Two of my culinary studios continue to work, at least two more will open in 2015.
We recently filmed five episodes for the Food Network. Let’s see how it goes. This is the market. My books, I think, are also waiting for the moment. There will be demand, they will be translated into other languages for the Western market. Now I am working on a book about how I live in the kitchen. Everything is there: your favorite boxes, and what and how to arrange, what seasoning where and for what, what is the difference between teas. The book has no title yet, but there is a lot of material. And this idea warms me very much.
I am very fortunate to have the opportunity to work. And do what I love, for which they pay me money. And if I manage to combine work and family, let’s see in 50 years what came of it …
… I don’t understand yet how many people will be at the New Year’s table, whether guests will come. Only a couple of days ago I decided that I needed to put up a Christmas tree. We will celebrate the holiday at home.
For the last couple of years, all households have been demanding Olivier for the New Year. I make it with crab, with homemade mayonnaise with sour cream, apple, lightly salted cucumber. Flies away!