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
Get link
Facebook
Twitter
Pinterest
Email
Other Apps
Basil mayonnaise: the recipe for a delicious and fragrant sauce
Get link
Facebook
Twitter
Pinterest
Email
Other Apps
-
Basil mayonnaise is a sauce to accompany dishes and is a fragrant and tasty variant of the classic mayonnaise. Excellent with salads, especially rice, potato and cold pasta, but also with french fries and grilled fish. The fresh taste of basil will give your dishes an extra touch. To make it you will need eggs, oil, lemon juice, basil, salt and pepper, to be mixed together with an immersion mixer. Here’s how to prepare it in just a few minutes.
INGREDIENTS FOR BASIL MAYONNAISE
YOLDS 2 • 63 kcal EXTRA VIRGIN OLIVE OIL 400 gr • 29 kcal 1/2 LEMON JUICE • 29 kcal BASIL 10 leaves • 15 kcal SALT UP 1 pinch • 21 kcal Pepper as needed. • 79 kcal The calories refer to 100 grams of the product
How to make basil mayonnaise
Put the egg yolks in a bowl, add salt and pepper and begin to blend with the hand blender, adding the oil slowly. As soon as the mayonnaise begins to thicken, add the lemon juice a little at a time, alternating it with the oil. Finally, add the basil leaves, continuing to blend, until you reach the desired creaminess. Once ready, transfer the basil mayonnaise into a glass jar and use it to accompany your dishes.
Advice
You can replace one of the yolks with 1 tablespoon of mustard, which will facilitate the emulsion of the mayonnaise.
Instead of extra virgin olive oil, you can instead use sunflower oil, which will give the basil mayonnaise a less intense flavour.
To favour the emulsion and to prolong the conservation of the basil mayonnaise, you can add 30 g of white vinegar.
Use very fresh eggs at room temperature for the success of your Basilico mayonnaise.
Variants
Alternatively, you can prepare the basil and ginger mayonnaise, with a more aromatic flavour. Put 1 tablespoon of mustard, 1 whole egg, 1 tablespoon of apple cider vinegar, 1/2 teaspoon of salt, the juice of 1/2 lemon and 100 ml of seed oil in the jug. Blend for about ten seconds. Add another 100 ml of oil and lemon juice and blend again until the mayonnaise is firm.
Storage
You can keep the basil mayonnaise in the fridge for a maximum of 3 days, with the jar tightly closed.
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
Comments
Post a Comment