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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FRIED CREAM OF SPECIAL FOOD
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Fried cream. Easy recipe of Special Food.
The fried cream is a typical recipe from the Marche region, they are fried sweets prepared with cream, also called Cremini or Cream fried Ascolana. They are small morsels of cream, crunchy on the outside and soft on the inside, creamy and delicious, melt in your mouth! The fried cream is perfect to prepare for a buffet at a party or as an aperitif, amaze everyone by preparing these delicious and tasty sweets! A traditional recipe, prepared with a few simple ingredients, we just need to make the custard, let it cool and once it is hardened, cut it into cubes, bread it and finally fry it. Nobody will be able to resist fried cream and will appeal to both adults and children. Let’s now see together how to prepare homemade fried cream!
Preparation time: 30 min Ready in: 30 min
INGREDIENTS FOR THE CREAM 500 ml of milk 100 gr of flour 2 eggs 120 gr of sugar 1 sachet of vanillin Zest of one lemon FOR BREADING 2 eggs Flour Bread crumbs 2 spoons of milk Fry oil
1. Preparation of Fried Cream
First we heat the milk in a saucepan with the lemon zest. In another pot we break the eggs, add the sugar and mix with the whisk. We add the flour, vanillin and continue to mix, until any small lumps are eliminated. When the milk is hot, we remove the lemon peel and pour it flush, continuing to mix with the whisk, in the pot.
Continuing to mix with the whisk, we put the pan on the stove and cook the cream for about 5-6 minutes, since it has thickened, paying attention and avoiding that the cream burns, we use a thick-bottomed pan. Once the cream is cooked, pour it on the floured work surface, levelling it with a spatula, to form a rectangle. Now cover with plastic wrap and let it rest until it has cooled completely. After the necessary time, we cut the cream into 2 cm cubes with a knife. We prepare the breading, break the eggs in a bowl, add two to three tablespoons of milk and beat the eggs with a fork. In another bowl, we prepare the flour and in another the breadcrumbs.
2. Preparation
We pass the cream cubes first in the bowl with the flour, then in the beaten eggs and finally in the breadcrumbs. We bring a pot over the heat and heat some oil for frying. When the oil is hot, fry the cubes of cream until golden brown, a couple of minutes of cooking will be enough. The oil for frying to perfection must be at about 170 degrees but, if we do not have a kitchen thermometer to check the oil temperature and obtain perfect frying, we can do the classic “toothpick test”. We dip a long toothpick in the oil and, when many small bubbles will form on the tip of our toothpick, the oil will be ready for frying. Once the fried cream is ready, drain it on absorbent paper, helping us with a slotted spoon and bring it to the table!
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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