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Ricette di Caterina
Italy
Приєднався 10 січ 2023
Hello, my name is Ecaterina. I was born and live in the Republic of Moldova. I am proud to share with the whole world recipes that I know from my grandparents and parents. Moldova is a country where BREAD is the head of the table, therefore, we Moldovans know very well what it means To Bake.
On this platform, my country Moldova is not yet approved (it does not exist in the list), so I chose Italy, with this country, my husband connects me, I lived in Italy, and I thought it would be right to choose the country in which I lived a good part of my life.
*I live in a small house, I have several animals (chickens, ducks, dogs and cats) With an amazing nature around me, which I want to share with everyone!
Thank you for being with me and appreciating what I do!
*You can also find me on Instagram (find the link below), here I answer your messages, and in addition you can share your results, obtained from my recipes. I will be very grateful!
On this platform, my country Moldova is not yet approved (it does not exist in the list), so I chose Italy, with this country, my husband connects me, I lived in Italy, and I thought it would be right to choose the country in which I lived a good part of my life.
*I live in a small house, I have several animals (chickens, ducks, dogs and cats) With an amazing nature around me, which I want to share with everyone!
Thank you for being with me and appreciating what I do!
*You can also find me on Instagram (find the link below), here I answer your messages, and in addition you can share your results, obtained from my recipes. I will be very grateful!
Fluffy pies, with boiled eggs and lots of greens. Perfect after the Easter holidays 🥚🥬
🙋🏼♀️ Hi! This video contains subtitles! Please activate the subtitles in your language!‼️
I love this combination of green leaves, boiled egg and a thin layer of dough. This culinary masterpiece is not just a meal; it is a symphony of taste and well-being. For me it is a complete, healthy and nutritious food. During the Easter holidays, when boiled eggs abound and fresh greens flourish, this dish shines as a beacon of healthy indulgence. So, if you've yet to experience the joy of this delectable creation, I urge you to indulge your senses and treat yourself to its deliciousness. It's a culinary revelation that's sure to become a favorite - not just during the Easter holidays, but any time you crave a taste of pure, wholesome goodness.
DOUGH RECIPE ⬇️
3½ cups (about 500g) all-purpose flour for bread 🌾
1½ teaspoons (5g) active dry yeast or 1 tablespoon (10g) fresh yeast
1½ teaspoons (9g) salt 🧂
1¼ to 1½ cups (300-330ml) warm water 💦
Extra ➕
2 tablespoons (20g) flour for rolling the dough 🌾
¾ cup (200ml) sunflower oil for stretching the dough 🌻
For the Filling: 🥬
Green onions
Dill
Swiss chard leaves (loboda plant)
Spinach
8 boiled eggs 🥚
2 fresh eggs 🥚
Salt to taste 🧂
Instructions:
Prepare the Dough:
In a large mixing bowl, combine the flour, yeast, and salt. Gradually add the warm water, mixing until a dough forms.
Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes.
Place the dough in a bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1 to 1½ hours.⏰
Prepare the Filling:
Finely chop the green onions, dill, Swiss chard leaves, and spinach.
Peel and chop the boiled eggs.Arrange the chopped boiled eggs on top of the greens.Beat the fresh eggs and pour them evenly over the filling. Season with salt to taste.
Assemble the Pies:
Preheat the oven to 392°F (200°C). 🌡️
Punch down the risen dough and divide it into 15 equal portions. Roll out each portion on a floured surface to form a thin circle.
Gently stretch each dough circle on the oil. Wrap each part of the dough, like an envelope, this way you will get a lot of crispy sheets.Spread the chopped greens evenly over dough, and close the pie by sticking the corners
Bake the Pies:
Place the pies on a baking sheet lined with parchment paper.
Bake in the preheated oven for 30-35⏰ minutes or until golden brown.
Remove from the oven and let cool slightly before slicing and serving.
Enjoy your flavorful and nutritious green pies with boiled eggs - a perfect treat for any occasion!
I love this combination of green leaves, boiled egg and a thin layer of dough. This culinary masterpiece is not just a meal; it is a symphony of taste and well-being. For me it is a complete, healthy and nutritious food. During the Easter holidays, when boiled eggs abound and fresh greens flourish, this dish shines as a beacon of healthy indulgence. So, if you've yet to experience the joy of this delectable creation, I urge you to indulge your senses and treat yourself to its deliciousness. It's a culinary revelation that's sure to become a favorite - not just during the Easter holidays, but any time you crave a taste of pure, wholesome goodness.
DOUGH RECIPE ⬇️
3½ cups (about 500g) all-purpose flour for bread 🌾
1½ teaspoons (5g) active dry yeast or 1 tablespoon (10g) fresh yeast
1½ teaspoons (9g) salt 🧂
1¼ to 1½ cups (300-330ml) warm water 💦
Extra ➕
2 tablespoons (20g) flour for rolling the dough 🌾
¾ cup (200ml) sunflower oil for stretching the dough 🌻
For the Filling: 🥬
Green onions
Dill
Swiss chard leaves (loboda plant)
Spinach
8 boiled eggs 🥚
2 fresh eggs 🥚
Salt to taste 🧂
Instructions:
Prepare the Dough:
In a large mixing bowl, combine the flour, yeast, and salt. Gradually add the warm water, mixing until a dough forms.
Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes.
Place the dough in a bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1 to 1½ hours.⏰
Prepare the Filling:
Finely chop the green onions, dill, Swiss chard leaves, and spinach.
Peel and chop the boiled eggs.Arrange the chopped boiled eggs on top of the greens.Beat the fresh eggs and pour them evenly over the filling. Season with salt to taste.
Assemble the Pies:
Preheat the oven to 392°F (200°C). 🌡️
Punch down the risen dough and divide it into 15 equal portions. Roll out each portion on a floured surface to form a thin circle.
Gently stretch each dough circle on the oil. Wrap each part of the dough, like an envelope, this way you will get a lot of crispy sheets.Spread the chopped greens evenly over dough, and close the pie by sticking the corners
Bake the Pies:
Place the pies on a baking sheet lined with parchment paper.
Bake in the preheated oven for 30-35⏰ minutes or until golden brown.
Remove from the oven and let cool slightly before slicing and serving.
Enjoy your flavorful and nutritious green pies with boiled eggs - a perfect treat for any occasion!
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Ricettecaterina of Polen plis
اللبس يجنن فلكلور
Congradulation! You are very honest, showing us your way to do it. 😊
Mucha gracias por la receta Saludos
Наконец то увидела обладательницу таких заботливых, волшебных и трудолюбивых ручек! Спасибо Вам огромное за то, что делитесь с нами своими рецептами, своей атмосферой счастья и любви к окружающему нас миру!❤❤
Катя, наконец-то я Вас увидела. Милая, красивая. Спасибо за прекрасный канал и рецепты!
que moça linda 😮
Ciao, complimenti per la tua bravura e semplicità, mi piace come lavori e le tue ricette sono invitanti. Io ho sempre lavorato con la pasta madre solida ma vorrei provare con il tuo antipasto. Mi potresti dire quanti grammi sono 1/4 di tazza che tu usi? Ti ringrazio❤
Grazie mille! Una tazza da 1/4 contiene 30 g. Ti auguro successo, sono sicuro che ti innamorerai di questo metodo. Ma perché non convertire il lievito madre che hai in licoli idratante al 100%. Utilizzare 50 g di lievito madre + 50 g di farina e 100 ml di acqua, mescolare bene e lasciare attivare. Invece di aspettare mesi per ottenere un licoli forte, è meglio utilizzare il metodo di conversione. 🤗❤️ Ma a voi la scelta!🫶🏻
Konečně vás jednou vidím a nejen vaše šikovné ruce❤
You are A-ma-zing!!!!
❤💮❤
В кастрюле с крышкой? А если нет такой? Просто в форме или на противне не получится?
Спасибо огромное Вам за рецепт и Ваш труд.😊❤
С большим удовольствием 🤗🫶🏻
Впервые увидела вас ,вы красотка , ну , а хлебушек что вы печете - шедевр.
☺️☺️ спасибо большое ☺️
I enjoy your videos ❤ I like to read the comments and translations, thanks for sharing 🙏
Thank you🫶🏻☺️
Какая Вы красивая 😍💓
☺️☺️☺️спасибо большое
Здравствуйте❤моя семья очень любит хлеб на закваске. Стараюсь печь его как можно чаще. Приготовление теста умиротворяет и успокаивает🙏
Я вас очень понимаю! Вы счастливая 🫶🏻🤗
Bravo ‼️🍉🍅🍇🍎🍒🍓🍍💜🌸🌷🇬🇷
🤗
Maravilloso y exquisito ❤
🤗🤗
I never tried refreshing bread in the oven! What a fabulous idea, I thank you 😍
Hope you like it!🤗
🤍🤍🤍🤍🤍
Я пеку хлебушек по вашим рецептам! Спасибо 👏👏👏👍👍👍🌹🌹🌹
🤗Я благодарна за ваше доверие!
🌹🌹🌹
👌💯🙏🏻
👌💯🙏🏻
RECIPE 200 ml water ≈ 0.85 cups 150 g activated starter ≈ 0.63 cups 250 g bread flour ≈ 2.08 cups 100 g wholemeal flour ≈ 0.83 cups 1 teaspoon salt Baking temperature: 230°C ≈ 446°F Bake time: It's longer than usual, this time I baked the bread ⏰ 1 hour and 15 minutes. Probably because the pan transmits the temperature worse🤔 HOW TO PREPARE If your starter is kept in the fridge, take it out and feed it about 6-12 hours before you plan to use it. Mix 50g of existing starter with 50g of flour and 50g of water. Let it become full and active. Pour water into a bowl and add the starter, mix well, then add the flour and salt. knead the dough, cover it with a towel and leave it at room temperature for 1 hour, then stretch it and fold it. After stretching, leave the dough untouched for 4 hours. After 4 hours, form a loaf and refrigerate overnight. In the morning I preheated the oven to 230C / 446F, at the same time I preheated the pan in the oven for 1 hour. Take the bread out of the fridge and put it in a hot pan, make cuts with a knife or sharp blade. Cover with a lid (no plastic!) and bake in the oven for 1 hour and +-15 minutes. Until the bread turns brown. If it takes too long, remove the lid and continue to bake until golden brown. To refresh the bread, preheat the oven to 230 C and put the bread in for 15 minutes. Enjoy a fresh bread always!
순수한 자연의 빵 꼭 한번 맛보고 싶어요
시도해 보세요. 첫 번째 단계를 도와드릴 수 있습니다. 천연 수제 효모에 대한 단계별 동영상 링크를 여기에 남겨두겠습니다. 앞으로도 맛있고 건강한 빵을 구워주세요 ua-cam.com/video/dVNcQt_Q9kw/v-deo.html
great , which utensil you have used ?
Петух…как будто у бабушки с дедушкой в селе, приятные видео
Будьте добры, подскажите: в морозилку хлеб вы поместили сразу, после формовки, или дали ему подойти, и где он подходил, если он был уже подошедший, теплая расстойка, или в холодильнике?
добрый день, после формирования буханки я сразу положила ее в морозилку, вынув из морозилки, сразу положила в горячий казан и выпекала.Я вообще не давала ему подняться при комнатной температуре.
@@Ricettecaterina спасибо большое. Сейчас тоже попробую. Как раз только положила в расстоечную форму
@@user-fz7mc1jt7k спасибо, буду ждать вашего мнения о таком опыте 🤗🫶🏻
👌😇👍
м м м 👌😇💯
진심으로 저 빵을 먹고싶어요
Este pão e feito com um quilo de farinha de trigo.sal manteiga fermento água morno.sovar bem e fixar a massa mole.deixa crescer uma hora depois sova novamente coloca na forma e deixe crescer movamente.obs.coloque uma forma d água dentro do forno para criar esta casquinha. Já que ninguem traduziu para o portugues eu traduzir a minha moda
Ok, mas não há manteiga nestes pães🤗 a receita: Em primeiro lugar, ativamos o starter de massa fermentada. 20 g de fermento inicial 50 ml de água em temperatura ambiente 50 g de farinha branca rica em proteínas (de preferência 12-13% de proteína) Mexa e deixe em temperatura ambiente por pelo menos 4 horas. Para um pão grande você vai precisar 100 g de starter de fermento ativado 350 ml de água em temperatura ambiente 550 g de farinha de pão branco 12g de sal Sove por 4-5 minutos até que a farinha seja bem absorvida; esta massa não requer muito amassamento. Se amassar demais, o pão ficará menos pastoso e denso. Depois disso, cubra a massa com uma toalha e deixe repousar em temperatura ambiente por pelo menos 4 horas, enquanto isso estique e dobre cerca de 2 a 3 vezes. quando você notar que a massa parece uma esponja e tem bolhas de ar, a massa está pronta para fazer um pão. Dê ao pão o formato desejado e leve à geladeira por pelo menos 5 horas. Depois disso, leve o pão ao forno pré-aquecido a uma temperatura de pelo menos 230 C / 446 F. Se não tiver pedra para pizza, basta usar uma assadeira mas colocar no fundo do forno, para melhores resultados a assadeira precisa ser pré-aquecida junto com o forno. Asse o pão até dourar, cerca de 45 minutos. Se notar que a parte de baixo não está bem cozida, ligue o forno para aquecer apenas a parte de baixo e deixe o pão descansar por mais 10-15 minutos até que a parte de baixo esteja levemente dourada. Espero ter explicado claramente.😊 * Usei gelo para fazer vapor! Receita de massa fermentada ua-cam.com/video/dVNcQt_Q9kw/v-deo.html
Hello! Am Maia în frigider hrănită de o lună. Dacă ai putea să mi explici câtă Maia pun la o paine din acest conținut. Mi s a explicat ca dacă am în borcan 400 gr de Maia , o hrănesc săptămânal cu 400 făină și 400 apă, iar în momentul când fac o paine pun doar 30 grame de Maia. În felul acesta voi avea kilograme de maia😂. Îți mulțumesc pentru răspuns.
Bună. pentru o paine veți avea nevoie de 100-150 g de maia activa (va sugerez sa o hrăniți de 2 ori înainte de a o folosi, 1 dată în lună este cam puțin pentru ea ca să fie destul de activă. Vă sugerez să păstrați cîte maxim 100 g de starter la frigider, deoarece e mai simplu să o înmulțești decît să o arunci- e păcat după părerea mea. Mai ales că nu coaceți cantități mari de pîine. Eu coc multă și des, și am în frigider 150 g în total.🤗
I would absolutely love to see how to do a dry sourdough starter! Please do a video on this. 😊
Hi, I thought about this too and I've already posted a step-by-step video, I'll leave the link right here 👉🏻 ua-cam.com/video/dVNcQt_Q9kw/v-deo.html I wish you success and I am always here for any question you may have.
@Ricettecaterina Hi, thank you so much! I really appreciate it, as I'm brand new to sourdough. Is there any chance you could do a more in-depth video that talks about amounts for reactivating the starter, how to feed it to make more starter so that a new batch can be dried, and any other tips you can think of? I am absolutely loving your videos and your helpful knowledge about it all. Thank you!
@@kayd210 Yes, I already have a video on how to keep the starter dry, I leave the link here 👉🏻 ua-cam.com/video/DV1ENcePZSA/v-deo.html As for the quantities, it depends on how much bread you bake - usually 100 g of active starter will be enough for one loaf (350 g of flour + 200 ml of water + 100 g of starter + 7 g of salt) As you increase the amount of flour, already increase the amount of starter, for example for 3 loaves use 200 - 250 g of starter. It mostly depends on how strong your starter is. For example, I bake a lot of bread and very often, and I always keep a maximum of 150 g of starter in the fridge, it's not little, it's perfect because I don't have to throw it away, and if I need a larger amount, then I just feed it 2-3 times and I get the weight I need. In addition, I suggest you to keep in 2 different jars, and to work sometimes with one and sometimes with the other, because if something happens with one, you always have the second one. P.S. it will always be beneficial if you feed the starter before using it, 2-3 times, it will be more active and stronger.
Ive been looking for this. Thank you for the recipe. I heard sourdough is healthy. I guess it all the more healthier when made with wholemeal flour.
Hello, yes, it is healthier than yeast bread, especially than store-bought bread. Just like any other product made from scratch at home with your own hands. According to my experience, if you are a bread lover (like me), there is NO healthier option!
Πολύ ωραία μπράβο ❤
🤗❤️
Cuánto tiempo lleva de cocción?
A fuego medio a bajo, hornea por 1 hora y 30 minutos. Si nota que no hay suficiente rojo en las paredes, ofrezca otros 10 a 15 minutos.
Full of goodness 😊🎉❤
Отличное ASMR ❤
Как обещала, формовку очередного замеса положила в морозильную камеру на двое суток. Испекла сегодня, выложив из камеры в духовку. Хлеб получился высоким, пушистым и, конечно же, вкусным. Тем, кто сомневается, проверено. Замороженый хлеб пропекается и не теряет своих свойств и вкусовых качеств. Очень удобный способ, если рискуете проследить активный подъем заготовки ( особенно в летнее время). Спасибо автору за прекрасную идею!
🤗👍🏻 спасибо большое за ваш труд и ответ 🫶🏻
Доброго дня! Навчіть будь ласка мене робити такий хлібець🙏
Привіт, я впевнений, що зможу це зробити. Спершу вам потрібно приготувати закваску, якщо у вас її немає, подивіться моє покрокове відео про те, як дати життя заквасці, я залишаю посилання тут👉🏻ua-cam.com/video/dVNcQt_Q9kw/v-deo.html Залишається тільки виростити його і почати випікати з ним хліб. Після чого можна випікати будь-який хліб (цільнозерновий, з насінням, білий, з кукурудзяним борошном...)
Так вкусно есть нельзя,это опасно для здоровья.🥰🥰👍
😄 согласна, но оно такое вкусное 👍🏻🤤
Love your towel I enjoy watching your videos!! Where can I get some of those towels? Brand?
Hi, Google waffle towels for the kitchen, and you'll see where it leads. In my country they are sold in any store. It was on amazon, ebay even wallmart.
Todo se ve muy delicioso pero podría dejar la receta gracias bendiciones
Hola. ¡Hoy os voy a enseñar una receta de masa de tarta sin levadura muy elástica! Este método de hacer el pastel lo heredé de mi madre, quien, junto con su abuela, extendió la masa sobre una mesa larga e hizo pasteles de "flores o pasteles danzantes, así los llamábamos", que ni siquiera se enfriaban. , porque ya nos los hemos comido😁. Receta de la masa (1 ración) 350 g de harina, preferiblemente del tipo 00, pero también puedes utilizar otros tipos. ¡170 ml de agua hervida muy caliente! 1 huevo 2 cucharadas de aceite 1 cucharadita de vinagre al 9% Tamizar la harina, agregar poco a poco el agua mezclando con una cuchara (porque el agua está caliente). Agrega sal, huevo, aceite y vinagre y amasa una masa suave y elástica. Engrasar la masa con aceite y dejar reposar 1-1:30 horas. Después de eso, la masa está lista para extenderla y usarla para hacer pasteles. Mientras tanto prepara el relleno. Yo usé una mezcla de ricotta (1 kg) + 200 g de queso feta salado + colas de cebolla verde + eneldo verde y 2 huevos, ¡sal al gusto! * Poner la masa sobre una mesa grande, tirar suavemente la masa y estirar tanto como lo permita, luego pasar a otra parte de la masa, ¡es importante no forzarla! Haz un círculo y luego comienza a estirar nuevamente desde la primera parte. Un muy buen método sería el que muestro en el vídeo, tirarlo y sacudirlo. Después de extender la masa, espolvorear y untar con mantequilla derretida unos 30 g de mantequilla. Pon el relleno y empieza a enrollar la tarta. Ponlo en una sartén untada con el resto de la mantequilla o aceite derretido. Hornea en el horno precalentado a 200 C durante 30-35 minutos, o hasta que esté dorado. *Aquí está la receta con medidas convertidas a unidades estadounidenses. Masa (1 porción) 2 3/4 tazas de harina para todo uso (preferiblemente tipo 00, pero se pueden usar otros tipos) 3/4 taza + 2 cucharadas de agua hervida muy caliente 1 huevo grande 2 cucharadas de aceite 1 cucharadita de vinagre al 9% Relleno 2,2 libras de queso ricota 7 onzas de queso feta salado Colas de cebolla verde (al gusto) Eneldo verde (al gusto) 2 huevos Sal al gusto Precalienta el horno a 400°F y hornea durante 30-35 minutos hasta que se doren.
Good morning, oh my goodness that looks delicious & my mouth was watering when you ripped off that piece. ❤️😁
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Es posible descripcion de recetas?...
Receta: Masa: Harina: 4 tazas (500 gramos) Levadura seca: 1 y 1/2 cucharaditas (5 gramos) o levadura fresca: 2 y 1/4 cucharaditas (10 gramos) Sal: 2 cucharaditas (10 gramos) Agua tibia: 1 y 1/4 tazas (300 ml) Huevo: 1 El relleno: Requesón: 14 onzas (aproximadamente 400 gramos) Huevos: 2 Sal: al gusto (aproximadamente 1/2 cucharadita) Preparación de masa: Amasar la masa durante 3 minutos hasta que quede suave y no pegajosa. Colócalo en un bol, cúbrelo con una toalla y déjalo reposar a temperatura ambiente (23°C / 73,4°F) durante 1 hora. Preparación del relleno: Mezcle bien el requesón, los huevos y la sal para crear el relleno. Asamblea: Una vez que la masa haya duplicado su volumen, divídela en dos trozos, uno más grande que el otro. Estirar el trozo de masa más grande y colocarlo en una fuente engrasada. Tradicionalmente se utiliza una bandeja con relieve, pero cualquier forma de bandeja será suficiente. Usa la masa restante para crear dos trenzas y colócalas en forma de cruz sobre el relleno de queso. Elabora espigas de trigo para darle un toque decorativo adicional. Levantamiento final y horneado: Cubre el pan con una toalla y déjalo reposar a temperatura ambiente durante 30 minutos. Pincelar el pan con huevo batido y hornear en horno precalentado a 190°C / 374°F durante 45 minutos, o hasta que esté bien dorado. ¡Buen provecho! 🌾🥚🍞
Muchas gracias!!! Perfecto!!!! Me encantan!
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