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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SYRUP PEACHES HOMEMADE BY SPECIAL FOOD
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Syruppeaches Recipe and procedure for making homemade peaches in syrup to taste them delicious and crunchy throughout the year. The ingredients are only fresh peaches, water and sugar.
For the recipe and the execution I turned to Diana, my mother-in-law, who makes peaches in syrup every year and they are very good, in fact even after months in the jar they remain fresh and fragrant as they were just made.
Ingredients: 800g of sugar 2 litres of water 4kg approximately of peaches preferably yellow or perched type
1. How to make syrup peaches-Step 1
In a saucepan, prepare the syrup with sugar and water, turn on the heat and stir constantly to dissolve the sugar. The syrup is ready when the water becomes transparent. We turn off the heat and let it cool. In the meantime, prepare the peaches, wash them well, peel them and remove any imperfections, keep them whole.
We prepare the jars. We cut the peaches into three large pieces eliminating the core, we try to keep a whole half in order to have a half-sphere. Then we place the half-sphere on the bottom of the jar with the flat part at the bottom. This is the base that will allow the other pieces to settle up to the top filling the spaces, always insert them with the flat part down. We fill the whole jar to the brim by pressing a little if necessary.
2. How to make-Step 2
Now let’s pour the syrup into the jars to the brim. We close the jars tightly screwing carefully. We prepare a large saucepan for the bain-marie, wrap each of the jars in the kitchen paper and put them in the pot one after the other, fill with water until they are completely covered and we light the fire. Since the water boils, let 3 minutes pass and turn off. We immediately remove the jars from the water and place them upside down on a cloth. We cover with a cloth and let it cool.
When they are cold we turn them upside down again and the peaches in syrup are ready! We fix a nice label with the production date and we can keep them for a year in the pantry, they will remain fresh and crunchy! You too can try this recipe for canned peaches and if you liked it, share syrup peaches with your friends!
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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