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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CHEESECAKE WITH CHERRIES
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Today I offer you a fresh and delicious Cherry Cheesecake that is prepared in a few simple steps and that everyone will really like! The freshness and goodness of this cheesecake make it the ideal dessert to be consumed on hot summer days. To make this cake you don’t need to use the oven. The recipe that I propose is really very simple and includes very few ingredients.
The cheesecake is in fact made with good creamy fresh cheese – gluten and preservatives – combined with fresh cream, sugar and vanilla laid on a tasty biscuit base. But to make the cheesecake made with spreadable cheese even more delicious and cheerful, I decided to accompany it with a genuine sauce based on seasonal fruit. I have chosen the cherries but obviously ample room for your imagination and use all the fruit that the summer offers us. Strawberries, melon, peaches, apricots, kiwis are just some of the possible variations with which to enrich your cheesecake thus creating a different dessert every time. But I suggest you try this version of my cherries … you will feel that goodness!
Preparation time: 15 min hours: 5 Ready in: 15 min For portions-8
INGREDIENTS FOR THE BASE: 200 g dry biscuits 100 g melted butter FOR THE CHEESE CREAM: 500 g Classic creamy fresh cheese 150 g icing sugar 250 ml unsweetened fresh cream 10 g gelatine sheets 1 teaspoon vanilla extract FOR THE CHERRY SAUCE: 400 g cherries (pitted weight) 150 g sugar juice of half a lemon 2 g gelatine sheets
1. Preparation of Cherry Cheesecake
Start by preparing the cheesecake base. Put the crumbled biscuits in a large bowl and pour over the melted butter.
Mix the biscuits with the butter until a sandy mixture is well blended.
Transfer the biscuit mixture to a hinged pan (mine has a diameter of 20 cm) lined both on the bottom and on the sides with parchment paper. To better compact, the base, first, use your hands, then continue with the help of a meat mallet.
Once the base is ready, transfer it to the fridge just enough time to prepare the cream cheese spread.
Pour 50 ml into a saucepan. cream and add the gelatine sheets that you have previously soaked for 10 minutes in cold water. Put the saucepan on a low heat until the jelly is completely dissolved.
Put the Classic fresh cream cheese in a large bowl.
Now add the icing sugar and vanilla extract, then start working all the ingredients with the help of an electric mixer for a couple of minutes.
Now pour the gelatin dissolved in the cheese mixture and mix again with the mixer for another couple of minutes.
Then gradually add the remaining 200 ml. of cream to the cheese mixture, always mixing with the electric mixer. Work until a full-bodied, soft and slightly frothy mixture is obtained.
Here is the cream cheese ready!
Transfer the cream cheese to the previously prepared base, levelling it well with the back of a spoon. Put the cheesecake to harden in the fridge for at least 5 – 6 hours.
2. Preparation
Now let’s prepare the cherry sauce that will garnish the cheesecake. Put the clean and pitted cherries in a large saucepan, adding the sugar and the juice of half a lemon. Cook the cherries over a high flame for about ten minutes. After the cooking time, turn off the heat and add the gelatin sheets previously soaked in cold water, then mix until it dissolves completely. Let the sauce cool at room temperature.
Here is the ready cherry sauce. Its consistency must be dense but at the same time “runny”. If you want a sauce with a more full-bodied and gelatinous consistency, just increase the dose of gelatine sheets.
After the rest time in the fridge, turn out the cheesecake and gently remove the parchment paper, then garnish by pouring over the cherry sauce.
Here is the cherry cheesecake served on the table! If there is some cherry sauce leftover, pour it into a bowl and put it at the disposal of your guests, so that the sweet tooth can add more to their slice.
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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