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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Curry mayonnaise: the sauce recipe to flavour your dishes
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Curry mayonnaise is a delicate and delicious variant of the classic mayonnaise, it is prepared with curry and is perfect for flavouring your salads, vegetables, meat or fish main courses. Preparing this sauce is very easy and only takes a few minutes. The presence of curry added to the classic ingredients makes this mayonnaise fragrant and with an exotic aftertaste. Basic preparation of international cuisine flavoured with a delicious touch that you will undoubtedly propose again! The only rule for a good mayonnaise? Don’t drive her crazy! Let’s see step by step how!
INGREDIENTS curry mayonnaise
SEED OIL 200ml • 690 kcal EGGS 1 • 380 kcal LEMON JUICE a spoon • 29 kcal SALT a pinch • 0 kcal PEPPER a pinch • 79 kcal MUSTARD a teaspoon • 65 kcal CURRY 1/2 tsp The calories refer to 100 grams of the product
How to make curry mayonnaise
Pour the peanut oil into the mixing bowl of the hand blender (1). Gently open the egg by separating the yolk from the white and add the yolk to the oil in the jug. Add the mustard, a tablespoon of lemon juice, salt, pepper and finally the curry (2). Take the hand blender and blend at maximum speed for 10 seconds, first keeping it in contact with the bottom of the mixing bowl and then for 5 seconds making a gentle movement from bottom to top and vice versa (3). Your curry-mayonnaise is ready to be used: try it with a second course of baked fish or with a fresh salad!
Advice
If your mayonnaise is lumpy it will unfortunately mean that the mayonnaise has gone crazy and you will have to start the recipe all over again.
For a good result of this recipe, use the ingredients at room temperature.
Variants
You can make your own curry mayonnaise faster by adding a teaspoon of sweet curry to your ready-made homemade mayonnaise.
Mayonnaise is a basic preparation of international cuisine and can be prepared in many ways: try the recipe for vegan mayonnaise, or our fake mayonnaise based on almond milk with a really delicate flavor!
With homemade mayonnaise you can prepare a delicious pink sauce, perfect for your aperitifs!
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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