Powdery mildew of the sage

  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


Chestnut cookies are that are very easy to prepare and fun to make, I called them that because their shape is reminiscent of that of chestnuts! To make these chestnut cookies you will only need around mould (even a glass) because we will make the shape by hand. They are really very greedy and hide a sweet filling of chestnut jam. When you bring them to the table they will all be enthusiastic, in fact, they are perfect to serve accompanied by a good tea or as an end of a meal with coffee.

They will appeal to adults and children alike, the flavour is very reminiscent of chestnuts because we have also added a small part of chestnut flour inside. You can also prepare them the day before, they keep very well for 4-5 days in a tin container or a plastic food bag. Let’s see together how to make chestnut cookies in no time!

Preparation time: 35 min
Cooking time: 15 min
Ready in: 50 min


200 g flour
100 g of chestnut flour
1 egg
80 g brown sugar
100 g vegetable or cow’s butter
1 small teaspoon of baking powder
chestnut jam to taste
100 g melted dark chocolate

1. Preparation of chestnut cookies

In a bowl with the help of a fork, we begin to mix the sugar well with the egg.

Add the butter slightly softened at room temperature (take it out of the fridge about 30 minutes before), mash it well with a fork until the mixture is homogeneous.

At this point we add the chestnut flour, mix well.

We will obtain a smooth mixture and the consistency of a batter. We combine a small teaspoon of baking powder and white flour to form a firm and non-sticky dough. Depending on the size of the egg, more or less flour may be needed.

Let our dough rest in the fridge covered with cling film for 20 minutes.


2. Preparation

After the resting time, spread the pastry on a sheet of parchment paper. Roll it out slightly thin, about 3-4mm.


We take a pastry cutter or a glass and make many circles. We roll out the leftover dough again and continue to make the circles.


Once ready, we give each circle the shape of a drop with our hands, bringing the top upwards. We lightly squeeze the base, just to imitate the shape of the chestnuts.

Once ready, we bake our biscuits at 180 ° in a ventilated oven for about 15 minutes (190 ° static oven). When the edges start to brown they are ready.


Once cooked, remove the cookies from the oven and let them cool completely. Once cold, we make pairs with the most similar cookies.


We take a couple of cookies and put a teaspoon of chestnut jam in the middle. Let’s close them well.

Melt the chocolate in a bain-marie and let it cool. Once cold, dip the biscuit belly in the chocolate. In this way, they will look like chestnuts! Let them rest until the chocolate solidifies!

Our chestnuts are ready to be tasted! They are very good!


You may be interested to read Pumpkin Fettuccine Recipe/ BEAN AND MINT SALAD RECIPE/ CHUTNEY OF AUBERGINES BEADS RECIPE.


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