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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Mille feuille birthday cake
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The mille feuille birthday cake with Cream and Fruit is a delicious and easy to make dessert, ideal for concluding a rich lunch or as a birthday cake. I called this millefeuille “fast” because for the base I use the ready-made puff pastry, the one you buy in the fridge counter of the supermarket, while for the cream I use the Custard which is really made in 5 minutes. In a few gestures and with simple and genuine ingredients you will make a cake as good as the ones we buy in the pastry shop!
This mille feuille birthday cake is also very beautiful thanks to its fresh fruit decoration; today I chose to garnish it with fregola and kiwi, but pineapple, peaches, grapes, berries will also do well … in short, a lot of space for your imagination! Write to me in the comments if you will make this dessert and what you think of mille feuille birthday cake, but I’m sure you will really like mille feuille birthday cake!
DETAILS
Servings 6 Prep time 30 minutes Cooking time 15 minutes Calories 260
INGREDIENTS FOR MILLE FEUILLE BIRTHDAY CAKE FOR THE BASE 1 roll of rectangular puff pastry Caster sugar to taste Icing sugar to taste FOR THE CREAM 1 bag of Custard (75 g) 300 ml of milk 250 g mascarpone 250 ml fresh cream 1 tablespoon icing sugar Fresh seasonal fruit for garnish (I used strawberries and kiwis) SERVINGS-6
1. Preparation of mille feuille birthday cake
First, let’s prepare the puff pastry base. Unroll the puff pastry and cut it into 3 equal rectangles. Arrange the rectangles on a baking sheet, then sprinkle them evenly with granulated sugar and icing sugar (I used the one with a measuring cap); the granulated sugar will serve to make the puff pastry even crisper, while the icing sugar will caramelize making the puff pastry “impermeable” to the humidity of the cream. Prick the puff pastry rectangles abundantly with the prongs of a fork; try to do this carefully as the sheet must not grow during cooking. Bake the puff pastry rectangles in a preheated oven at 180 degrees for 15 – 20 minutes; if the dough starts to swell during cooking, do not hesitate to open the oven and prick the dough again.
Here is the puff pastry after cooking, golden brown, “low” and evenly caramelized! Let it cool completely before proceeding with the recipe.
Let’s prepare the cream now. Put the milk at room temperature in a large bowl, pour the contents of the custard bag and work everything with the electric mixer for a couple of minutes. In the end, you will get a smooth and very fragrant custard!
In a separate bowl put the mascarpone, the cold cream of the fridge and a spoonful of icing sugar and work all the ingredients with the electric mixer until you get a firm whipped cream. Now mix the custard with the whipped cream with the help of a spatula.
Here is the cream ready! At this point, transfer it to a piping bag.
2. Preparation
We are ready to compose our millefeuille; I recommend you do it directly on the plate or the serving tray. Put a teaspoon of cream on the tray, then place the first rectangle of puff pastry on it; this small amount of cream will ensure that our puff pastry is well “anchored” to the serving tray without slipping! Now fill each layer of puff pastry with the cream; I put it forming small tufts, so as to make the layering beautiful to look at.
Once the millefeuille is made up, let it rest in the fridge for a couple of hours; resting in the fridge will slightly soften the pastry, making the puff pastry easy to cut.
After resting in the fridge, we can have fun decorating the cake with fruit; today I chose strawberries and kiwis, but pineapples, grapes, peaches, bananas, berries will also do well … in short, plenty of room for imagination! I advise you to compose the puff pastry on the day you eat it, as it tends to lose crispiness with the passing of the hours.
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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