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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BRIOCHE WITH TUPPO
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Brioche with Tuppo is a typical Sicilian pastry recipe, ideal to accompany a good cup of ice cream or granita. The ingredients to make them are the classics of all brioche doughs: just flour, milk, eggs, yeast and in a few gestures you will make soft brioches like a cloud! What characterizes the Sicilian brioches, however, are the flavourings; today I used orange and lemon zest, honey and an ampoule of almond aroma. The result is very fragrant brioches with a delicious taste!
Another typical ingredient of brioche with tuppo is saffron; in addition to giving its delicate aroma, saffron will make the dough a beautiful intense yellow colour, typical of Sicilian brioches! These brioches are perfect to accompany ice cream or granita; usually in Sicilian bars, large cups of granita are served with the brioche next to them with the tuppo still hot … a real treat! Write to me in the comments if you try them and what you think, but I am sure that those who taste them will go crazy!
Preparation time: 30 min Cooking time: 15 min Ready in: 45 mins 1 Brioche with Tuppo-Calories 250
INGREDIENTS 250 g 00 flour 250 g Manitoba flour 210 ml of milk 4 yolks 80 g sugar 60 g lard (or 70 g of butter) dehydrated brewer’s yeast (7 g) 1 teaspoon salt 1 teaspoon honey Grated zest of 1 lemon Grated zest of 1 orange 1 almond aroma vial 1 sachet of saffron (0.125 g) yolk and milk in equal weight (for brushing) FOR BRIOCHE-12
1. Preparation of Brioche with Tuppo
In today’s recipe, I will use the mixer, but the dough can be easily made by hand following the same sequence of steps … you only need a little elbow grease! Put the two flours, egg yolks, sugar, yeast, honey, salt and all the flavourings in the mixer bowl, then the orange and lemon zest, the almond aroma vial and the saffron. Assemble the hook of the mixer and work all the ingredients by gradually pouring all the milk specified in the recipe. Incorporated the milk, knead the dough for at least 10 minutes.
Once you have a well-strung dough, begin to incorporate the lard at room temperature little by little; when the first nut of lard is well incorporated, put another one until all is finished. This operation will require at least another ten minutes of working with the mixer. In the end, you have to get a very soft and smooth dough.
Transfer the dough just made into a bowl (I recommend you handle it with slightly greasy hands), cover with plastic wrap and let it rise for 2 hours or at least until its volume is doubled.
Here is the dough after leavening! Pour it directly onto the pastry board to make the shapes; if you have worked the dough for a long time there will be no need to sprinkle flour on the pastry board!
2. Preparation
Divide the dough into 12 portions of 65 g each; to do this I advise you to help yourself with a scale. At this point the dough will be leftover; it is absolutely normal … we will need it to form “tuppo”! Give each portion of the dough a spherical shape; work each portion with the palms of your hands on the cutting board, until you obtain regular and smooth croissants.
Place the croissants on a baking tray well spaced apart. Take the advanced dough and divide it into 12 portions of 15 grams each. Work each portion forming a slightly “elongated” ball … you have just created the brioche cup! Mash each brioche in the centre with your thumb until you feel the bottom of the pan, then position the tuppo, always welding it to the brioche with the pressure of your thumb. Form the brioches, let them rise for another hour until they double in volume. If during the leavening the tuppo “detaches”, do not hesitate to reposition it by pressing with your finger.
After the second leavening time, brush the brioche with yolk and milk mixed in equal weight. Bake them in a static preheated oven at 180 degrees for 15-20 minutes, until golden brown.
Here is the brioche with tuppo served on tables; they are perfect to accompany a cup of ice cream or granita … but they are also delicious eaten in simplicity! When they are cold, put them tightly closed in a food bag and they will keep for a couple of days. Those who prefer can also freeze them.
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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