Hello, and welcome to Family Food! This is where I share my passion for cooking with the world. Good cooking means getting inspiration from the simple things around you: recent markets, different ingredients. It doesn't look sophisticated. Food is life. It depends on what you want...have fun with it.
Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work
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lemon granita recipe Italian
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lemon granita recipe Italian is an easy and successful recipe, ideal to be consumed in summer for its fresh, thirst-quenching and lively flavour. To make it, you do not need special equipment, nor the ice cream maker: the only tool you will need will be a simple fork! The quality of lemons that you will decide to use is also fundamental: I recommend the “verdelli” lemons with their unmistakable fruity and slightly acid taste, but any quality of lemon will be fine. Since the addition of zest is also included in my recipe,
I also recommend using organic or untreated lemons. This lemon granita recipe Italian is excellent as a dessert for your dinners on the terrace or as an afternoon snack, perhaps consumed on the return from a day spent at the beach. Offer it with your eyes closed to your friends … for sure they will appreciate its greediness and genuine flavour! Recipe suitable for vegans and gluten intolerant, it will make your children happy too!
INGREDIENTS 350 g. caster sugar 1 litre of water 300 ml. organic lemon juice Zest of 1 organic lemon
Preparation of lemon granita recipe Italian
The first tip for making lemon granita recipe Italian is to use a steel oven pan as a container for the mixture. This little trick will allow quick freezing of the granita halving the execution times. In addition, the large surface of the pan will facilitate the mixing of the granita.
Pour the water, sugar, lemon juice and zest into the pan. Then mix everything until the sugar completely dissolves.
Now place the pan in the freezer and let it freeze for an hour. After this time, the mixture will have formed a thin layer of ice on the surface and on the sides of the pan. With the help of a fork, break this plate trying to obtain small ice crystals. Put everything back in the freezer.
From this moment on, you will have to mix the granita every half hour, at least 4-5 times, always helping yourself with a fork, until you almost “scratch” the ice. The mixture, cooling more and more and thanks to the continuous mixing, will first take on the appearance of “crushed ice” and then, from time to time, will become more and more white and soft as snow. Then your lemon granita recipe Italian is ready! Then I usually serve it in cups, garnished with a lemon wedge and a mint leaf.
SUGGESTIONS AND IDEAS
in the event that ice crystals have formed too large and difficult to break with a fork, you can help yourself by using an immersion blender, operating it for a few seconds. If you want to serve it in a different way from the classic “cup”, put two or three tablespoons of granita in a glass full of iced tea. Iced tea with granita is one of the typical drinks of the Sicilian summers.
Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work
Looking for a recipe for sweet tapioca couscous that’s simple to prepare and ready to eat in 30 minutes? So don’t leave Special food and follow step by step this sweet and easy tapioca couscous recipe that will easily become one of your favourites. This frozen dessert is perfect for entertaining friends at home or taking them to a party, no one will resist taking a slice! 8 guests 30m Dessert Ingredients for making sweet and easy tapioca couscous: 3 cups of raw tapioca 400 millilitres of milk 120 grams of sugar (¾ cup) 100 grams of freshly grated coconut 1 pinch of salt Condensed milk to taste Nutrition Facts Servings: 8 Amount per serving Calories 332 % Daily Value* Total Fat 5.3g 7%, Saturated Fat 4.4g 22%, Cholesterol 4mg 1%, Sodium 47mg 2%, Total Carbohydrate 70.3g 26%, Dietary Fiber 1.6g 6%, Total Sugars 20.3g, Protein 2.2g, Vitamin D 0mcg 1%, Calcium 73mg 6%, Iron 3mg 15%, Potassium 82mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a d
bay leaf liqueur, If you have a vegetable garden you will surely have numerous and fragrant self-produced aromatic herbs at your disposal. In addition to using them to flavor your recipes, many of these can be used to create excellent liqueurs, ideal to drink at the end of a meal as a digestive. Among these is the laurel liqueur, a fragrant and very aromatic alcohol, characterized by an intense green color very similar to that of olive oil. Those who have a laurel plant, if not even a hedge, will not lack the raw material to produce this spirits. Laurel liqueur, also known as "allorino", is very simple to make, it only requires a little patience and time for the initial infusion. Being very sensitive to light, it is essential to keep it in the dark: for this reason, once ready, it is advisable to line the bottles with foil. Otherwise, the laurel liqueur will tend to form unsightly residues, which however will not alter its taste. Ingredients for 1 liter: 500 ml of 95% alcohol
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