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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Spicy Tuna CousCous
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Spicy tuna couscous with Cherry Tomatoes is fresh and easy to make the first course, ideal for the hot spring and summer period. For this recipe I used instant couscous which is easily found in all supermarkets … just add hot water, wait 5 minutes, shell with a fork and the couscous is ready!
Today I decided to embellish couscous with tuna in oil and cherry tomatoes, a simple combination that everyone always likes. To then give a note of perfume, I seasoned everything with an aromatic mince of basil and mint, a real delight! Once ready, keep the couscous in the fridge to make it flavour well. When you are hungry, just take it out and lunch is served! This recipe is also perfect to be put in the schiscetta and to be consumed during a lunch break at work or at university. Write to me in the comments if you will try this couscous and if you liked it … but I’m sure it will conquer you!
Preparation time 10 min Ready in 10 min
INGREDIENTS FOR SPICY TUNA COUSCOUS 250 g instant couscous (raw weight) 200 g tuna in oil (drained weight) 150 g cherry tomatoes 150 g mozzarella peanuts (Bocconcini Fresh Mozzarella Balls Antipasto) 70 g green olives (black is also good) Salt and Pepper To Taste. Basil Mint Olive oil to taste PER SERVINGS-6
Preparation of Spicy Tuna Couscous
Prepare the instant couscous. Heat the water needed to bring 250g of instant couscous to the boil (I used 280 ml). Check the recommended dose of water on your pack of instant couscous as it differs according to the manufacturer. Pour the boiling water into a large bowl, salt to taste and pour a drizzle of olive oil, then mix quickly. Now pour the couscous, mix again, then cover the bowl and let the couscous swell for 5 minutes. After the rest time, shell the couscous well with the prongs of a fork until all possible lumps are eliminated. Let the couscous cool before proceeding with the recipe.
Finely chop a handful of basil leaves with a crescent moon together with mint leaves, then pour the mince into the couscous bowl along with another drizzle of oil. Mix the couscous carefully until the herbs are evenly distributed. Now add all the other ingredients of the recipe, then the drained tuna, the green olives, the mozzarella peanuts and finally the cherry tomatoes cut in half. Add a pinch of salt to the cherry tomatoes, pepper to your taste, then mix the couscous carefully until the ingredients are evenly distributed. Now cover the bowl with plastic wrap and let the couscous rest in the fridge for a couple of hours to make it flavor well.
Here is the cold couscous with tuna and cherry tomatoes served on the table! This recipe behaves a bit like a rice salad, so spicy tuna couscous can be kept in the fridge for 2-3 days, always ready to be enjoyed!
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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