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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Fresh Porcini Risotto With Mushroom
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Today we prepare together the fresh porcini risotto, a first autumn dish, perfect for a family lunch but also for the festive table, as a first vegetarian to prepare for relatives and friends! With mushroom risotto you can never go wrong, it is a delicious dish, prepared with a few simple ingredients, easily available in our pantries, and in the supermarket. Clever advice, to obtain an even tastier mushroom risotto, is to hydrate the dried porcini mushrooms directly in the vegetable broth, in this way the mushrooms will hydrate and our broth will have a much more intense flavour and also a beautiful colour amber. Try it yourself and let me know what you think, now let’s see together how to prepare the fresh porcini risotto!
Preparation time 20 min Ready in 20 min Calories- 370
INGREDIENTS FOR FRESH PORCINI RISOTTO FOR THE VEGETABLE BROTH 1.5 liters of water carrot 1 celery stick 1 1 onion 30 gr of dried porcini mushrooms Half a spoonful of salt FOR THE RISOTTO 400 gr of rice 70 g of butter Extra virgin olive oil to taste Half onion Half a glass of white wine 250 gr of sliced champignon mushrooms Grated Parmesan to taste to taste Chopped parsley to taste FOR PEOPLE-6
Preparation of Fresh Porcini Risotto
We begin by preparing the vegetable broth, bring a saucepan over the fire with water and add the clean vegetables, the carrot, the celery stick, the onion, and the salt. Add the dried porcini mushrooms, in this way we will hydrate the dried porcini mushrooms, directly in the broth, which in the meantime will give the broth an amber colour and a very intense flavour.
Let the vegetable broth boil for about 20 minutes and start toasting the rice. In a large saucepan, melt the butter with olive oil and brown the chopped half onion. We pour and mix the rice, making it toast for a few minutes. Once the rice is roasted well, blend with half a glass of white wine. Now add the sliced champignon mushrooms, drain the porcini mushrooms from the broth and add them to the rice. We begin to add the broth to the rice, little by little, and mix. We keep adding the broth and stirring until the rice is cooked. It will take about 1520 minutes.
Finally, we add the rice with the butter and add some grated Parmesan to taste. Finally, add some chopped fresh parsley and bring our Fresh Porcini Risotto 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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