Healthy Nasti Kitchen

Launched a new YouTube channel https://youtu.be/9gUnTR5VBjQ?si=Vg6VA...

Only for my genuine followers! Watch the first 3 videos!

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3 months ago | [YT] | 0

Healthy Nasti Kitchen

Thank so much to all returning and new viewers of this channel. I’m very sorry I’m not bringing as much content lately, I will do my best to bring something new very soon.

1 year ago (edited) | [YT] | 2

Healthy Nasti Kitchen

‼️‼️‼️Hi guys this post is very important for me‼️‼️‼️ Even tough I have divorced their auntie, this family, my ex brother and sister in law and the twins will always be in my heart.

They DESPERATELY need all the help of the Australian community gofund.me/5d68c29d

I believe we can all grab a few dollars to donate to them to save their children, my 2 nephews.

I'm not here to beg for your money, feel free to make your own decision, although try to consider how much you would have benefited and needed this help if you were in the same position.

Let's help these young boys Samuele and Leonardo and pray for their health and future recovery.
gofund.me/5d68c29d

1 year ago | [YT] | 4

Healthy Nasti Kitchen

Opening soon!!!!

🌟 Join our team at our new Greek fast casual eatery located just 1 minute from Rundle Mall in the CBD! 🌟

🔍 We're hiring for all positions, both Back of House and Front of House roles.
💼 Casual positions available with the opportunity for growth within the business for the right candidates.

Previous fast food service experience is recommended but not essential. If you're driven, passionate, and eager to learn and work hard, we want to hear from you!

To apply, please email your resume to nastichef@gmail.com.

Join us and be a part of something delicious! 🇬🇷 #NowHiring #JoinOurTeam #GreekEatery #CBDRestaurant #RundleMall

1 year ago | [YT] | 0

Healthy Nasti Kitchen

Certainly! Here's the revised version of your YouTube post with the Instagram link added:

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To all my followers, a news update. 🌟

I have embarked on a new adventure. 🚀

You know my background is to be a chef, and a couple of years ago, I met a guy who then became my best friend.

Since then, we've never stopped speaking about business and dreaming about building an entrepreneurial adventure together.

We've had similar backstories; we both come from Europe. He is from Crete, and I'm from Italy.

We both love food and hospitality and hosting people around.

We've decided to make this huge step and go forward and open DINO'S, a little fast dining shop in the heart of Adelaide, Australia.

We will be cooking gyros, and we will fill some pita pockets with all these meaty goodnesses... 🥙

Visit our Instagram page and follow us here: [DINO'S Instagram](www.instagram.com/dinos_adl?igsh=MWc3djd6Nmt2djF0d…)

If you also would like to know more about this journey, start following this YouTube channel; you won't be disappointed. 🎥

Bread will still be the core part of the channel, although I am broadening the perspective and taking you on a vast and various business journey...

I hope you'll enjoy the ride. With love, GIUSEPPE 🥖

1 year ago | [YT] | 2

Healthy Nasti Kitchen

Strawberry cremeux croissant

380 gr strawberry
120 gr milk
30 gr corn flour
180 gr butter
1 gr salt
35 gr lemon juice
5 gelatine sheets (10 gr total)
180 gr sugar
3 eggs


Soak the gelatine in icy water.
Blend all ingredients (not the butter), in a blender.

Bring it to boil. Cook until thick. 1-3 minutes max from the point of boiling.

Put back in the blender and slowly add the butter in 3 times.

Pour into a container, and lay a sheets of clean wrap in contact with the surface of the cremeux. Let it cool down between 6-12 hours.

When needed, whip it briefly and use it as you prefer.

Don't eat too much of it.😁

2 years ago | [YT] | 5

Healthy Nasti Kitchen

Cosa vi piacerebbe guardare nel prossimo video?

2 years ago | [YT] | 3

Healthy Nasti Kitchen

A sourdough baguette is a type of bread known for its long and slender shape, crisp crust, and chewy texture. It gets its distinct flavour and texture from the use of sourdough starter, a fermented mixture of flour and water, which acts as a natural leavening agent. The process of making a sourdough baguette involves several steps, including:

1. Sourdough Starter: The first step is to create or obtain a sourdough starter, which is a combination of flour and water that has been fermented by wild yeasts and bacteria. This starter is used to provide the leavening for the bread.

2. Mixing the Dough: The ingredients for the dough typically include flour, water, sourdough starter, and salt. The sourdough starter is added to the flour and water, and the mixture is mixed until it forms a rough dough. Then, the salt is added, and the dough is kneaded until it becomes smooth and elastic.

3. Bulk Fermentation: The dough is left to ferment at room temperature for several hours. During this time, the natural yeasts in the sourdough starter ferment the sugars in the dough, producing carbon dioxide, which causes the dough to rise. The fermentation process also develops the flavour of the bread.

4. Shaping: After the bulk fermentation, the dough is divided into portions and shaped into long, slender baguettes. This involves gently stretching and folding the dough to create the characteristic shape of a baguette.

5. Final Proofing: The shaped baguettes are placed on a baking tray or a baguette pan and left to proof for another period of time. This allows the dough to rise further and develop more flavour.

6. Baking: The baguettes are baked in a hot oven at a high temperature, typically around 450°F (230°C). The high heat creates steam, which contributes to the development of a crispy crust. The baguettes are baked until they are golden brown and sound hollow when tapped on the bottom.

7. Cooling: Once baked, the baguettes are removed from the oven and allowed to cool on a wire rack. This helps to set the crust and improve the texture of the bread.

The process of making a sourdough baguette can vary slightly depending on the specific recipe and baker's preferences, but these are the general steps involved. The use of a sourdough starter adds complexity and depth of flavour to the bread, making it a popular choice among bread enthusiasts.

2 years ago | [YT] | 5

Healthy Nasti Kitchen

How do I create a sourdough starter from scratch?


Creating a sourdough starter from scratch is a simple but time-consuming process, maybe! Here's a step-by-step guide:

Ingredients:

Whole wheat flour or rye flour, or organic white flou
Water (non-chlorinated if possible)

Instructions:

Day 1: In a clean glass jar or container, mix together 50 grams of whole wheat or rye flour with 50 grams of water. Stir well until there are no dry clumps. Leave the mixture loosely covered at room temperature (around 70°F or 21°C) for 24 hours, and mix as many times as you can during the day.

Day 2: After 24 hours, you may start to see some bubbles and fermentation activity.Stir well and let it sit for another 24 hours.

Day 3: By now, the mixture should be showing more signs of fermentation, with increased bubbles and a slightly sour smell. Now feed it with another 50 grams each of flour and water. Stir well and let it sit for another 24 hours.

Day 4 and onwards: Repeat the feeding process. ( 100 grams flour, 90 grams water). By this point, your starter should become more active, with vigorous bubbling and a pleasant tangy aroma. You can switch to using white bread flour instead of whole wheat or rye flour if desired.

Maintenance: Once your starter is consistently doubling in size within 4-6 hours of feeding, it is considered mature and ready to use. From this point on, you can maintain it by feeding it daily or keeping it in the refrigerator and feeding it weekly. Feed it with equal amounts of flour and water (e.g., 50 grams each) and discard a portion to maintain a manageable size.

Remember that creating a sourdough starter requires patience and time. It can take anywhere from 2 to 14 days (or longer) for a starter to become fully mature and reliable for baking. Throughout the process, it's important to observe the activity and aroma of the starter to ensure it's developing properly.

#howtomakeasourdoughstarterculture

2 years ago | [YT] | 2

Healthy Nasti Kitchen

Italian Dads, happy father's day and happy San Joseph name day.
Giovanni Nasti buona festa del papà a te mio caro papà.

2 years ago | [YT] | 0