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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Meatballs with broccoli and potatoes
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Meatballs with broccoli is an easy and delicious vegetarian dish. Meatballs with broccoli are a tasty and nutritious vegetarian second dish, ideal to serve as an appetizer or finger food for a brunch or an aperitif, especially if you make them small. A richer variant of broccoli meatballs, simple and quick to prepare: just combine potatoes and broccoli boiled with egg, parmesan, breadcrumbs and herbs. Once you have formed your meatballs, you can make them fried or baked, for a lighter preparation: they will still be very good and will appeal to children too much. But here are the steps to prepare them.
INGREDIENTS
BROCCOLI 500 gr 35 kcal POTATOES 200 gr • 750 kcal GRATED PARMESAN 3 tablespoons • 21 kcal PANGRATTATO 2 tablespoons • 21 kcal EGGS 1 • 380 kcal PARSLEY as needed • 79 kcal SALT UP to taste • 21 kcal EXTRA VIRGIN OLIVE OIL as needed • 29 kcal FOR BREADING PANGRATTATO 2 tablespoons • 21 kcal Grated Parmesan 1 tablespoon • 21 kcal The calories refer to 100 grams of the product
How to make meatballs with broccoli
Clean the broccoli, removing only the florets (1).
Blanch them for about ten minutes and drain. Alternatively, you can steam the broccoli. Once ready, drain and put them in a bowl with ice water for a few minutes and drain. Boil the potatoes in abundant boiling water until they are softened (2).
Peel them and put them in a large bowl, mash them with a fork, add the broccoli, egg, grated Parmesan, breadcrumbs, parsley, salt and pepper (3).
Mix all the ingredients well until you have a soft dough and let it rest in the fridge for 10 minutes. Form your meatballs(4) pass them in a mix of breadcrumbs and Parmesan cheese (5)
and arrange them on an oiled baking sheet. Add a drizzle of extra virgin olive oil and bake in a preheated oven at 200 ° C for 15 minutes or until golden. Once ready, let them cool. Your meatballs with broccoli are ready to be enjoyed (6).
Advice
For the success of the recipe it is important that the broccoli is well dried: drain it very well or steam it.
If you want to prepare broccoli meatballs with a stringy heart, add a small piece of soft cheese such as scamorza, provola or whatever you have available to the centre of each meatball. You can also enrich your meatballs with broccoli with the addition of cooked ham if you don’t have vegetarian guests.
Storage
You can keep broccoli and potato balls in the refrigerator for 1-2 days in an airtight container.
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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