Powdery mildew of the sage

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  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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Pineapple Tart

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Pineapple Cold Tart, a colourful summer dessert perfect for many occasions: as a meal, an evening with friends, a summer birthday party or a family snack. This dessert is prepared in no time, is uncooked and flavoured with vanilla thanks to the berry vanilla extract. Pineapple in syrup and Candied Cherries will make this cake colourful and beautiful to bring to the table. It is a very fresh dessert with a base of crumbled biscuits and a filling of cream and mascarpone! Let’s see together how to achieve it!

INGREDIENTS

FOR THE BASE
200 g of biscuits
125 g of melted butter

FOR THE FILLING AND DECORATION:
200 ml of sweetened cream
100 g of mascarpone
2 teaspoons of Berry Vanilla Extract
4 slices of pineapple in syrup
Candied Cherries

Preparation of Pineapple Tart

First, we make the base of our tart: we mince the biscuits with a mixer. We transfer the biscuits to a bowl and add the melted butter, mix well.
We coat the base of a rectangular tart mould with a removable oven. With a spoon, we compact the base well and lift the edges well. Let the base rest in the fridge while we prepare the filling.
In a bowl, whip the already sweetened and very cold cream with the addition of mascarpone.

We flavour with Berry Vanilla Extract.
Then we take the mould of our tart from the fridge and stuff it with half of our mixture, transfer the remaining filling to a piping bag.
We decorate the tart with pineapple in syrup and with lots of creams. Finally, we add the Candied Cherries.
We leave the tart in the fridge for an hour before removing it from the mould.

pineapple tart
pineapple tart

You may also be interested Baked Cassava recipe/ Mastiha Dessert a Creamy With Strawberries and Mint recipe/ Fresh porcini risotto recipe/ Thai vegetable spring rolls recipe.

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