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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Italian apple tart-Without eggs
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The Italian apple tart is a very easy and autumnal dessert, perfect to keep in our pantry for breakfast or snack. It is a tart with a yoghurt shortcrust pastry Without Eggs and Without Butter, it is light and crumbly thanks to the Bread of Angels Yeast for Sweets, everyone will like it! Inside it hides a soft and creamy apple filling, while on the surface it is caramelized and crunchy. To replace the eggs I used a mix of yoghurt and Potato Starch, they will make our tart soft and crumbly! Let’s see together how to make it happen!
INGREDIENTS FOR ITALIAN APPLE TART
FOR THE SHORT PASTRY: 150 g of yoghurt 2 tablespoons of potato starch 80 ml of sunflower oil 120 g of sugar 2 teaspoons of baking powder 350 g of flour zest of an untreated lemon FOR THE STUFFING: 3 medium apples juice of half a lemon 2 tablespoons of sugar + to decorate on top
Preparation
Let’s start by preparing our mix to replace the eggs: in a bowl, combine the yoghurt with the Potato Starch. We mix well with a fork. At this point, we combine the sunflower or corn oil and sugar. We continue to mix. Then we add to flavour the zest of a lemon. We can also use other flavours such as vanilla, orange, anise. Finally, we add the Bread of Angels Yeast for Sweets and flour a little at a time. We work our dough first with a fork and then with our hands until it forms a firm and non-sticky dough. Our egg-free shortcrust pastry is ready, now let’s prepare the filling.
We grate three previously peeled apples. Pour them into a bowl and season them with lemon juice and two tablespoons of sugar, mix them well. At this point, we take a 24cm tart mould that is well oiled or buttered. We take half of the pastry and spread it in the mould as a base. It is very important to drain the apples after seasoning them, in this way they will not wet the pastry during cooking. Drain them well and pour them on the pastry base, spread them well.
Take the leftover shortcrust half and roll it out to form a circle. Turn it over on the mould and close the edges well. Brush the surface of the tart with water and sprinkle it with sugar, in this way it will be crunchy and caramelized on top!
We bake at 170 degrees in a ventilated oven for about 35-40 minutes, or in a static oven at 180 for the same time. Once cooked, let it cool completely.
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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