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 PUMPKIN
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Meatballs with pumpkin are a very tasty and crunchy second course, inside them, they hide a very creamy heart of provolone. These meatballs are perfect to prepare in the autumn period when the first pumpkins begin to arrive, they are really very simple and quick to make. They are ideal to serve as the main course but also as an appetizer or aperitif and due to their appearance and flavour, they are also perfect for children and for non-pumpkin lovers. If you are on a diet or do not want to fry them, they are also delicious when cooked in the oven.
In fact, just add a drizzle of oil and cook them at 180 ° in a ventilated oven for 25-30 minutes, until they are golden brown. For the realization of the pumpkin meatballs, I suggest you buy a little stringy pumpkin with a sweeter flavour. This recipe is also perfect for those suffering from allergies or intolerances, in fact, it is egg-free and the breading is made with a simple batter of water and flour, you will be amazed by their crunchiness! Let’s see together how to make them!
Preparation time: 30 min Cooking time: 20 min Meatballs with pumpkin Ready in 50 min MEATBALLS WITH PUMPKIN FOR PEOPLE-6
INGREDIENTS
800 g raw pumpkin 3 slices of bread, even stale 100 ml warm vegetable or cow milk 100 g grated parmesan breadcrumbs to taste a tablespoon of olive oil Salt to taste. paprika and pepper optional 100 g diced sweet or smoked provolone FOR THE BREADING: 150 g breadcrumbs 2 tablespoons of flour 100 ml of tap water 1 l sunflower oil for frying
2. Preparation of Meatballs with pumpkin
First, let’s start by cleaning the pumpkin well, remove the peel, cut it into pieces and wash it quickly underwater.
After washing the pumpkin, cut it into small pieces and cook it in a pan with a little water for about 10 minutes. In this way, the pumpkin will become very soft. Turn off the heat and let it cool completely.
In the meantime that the pumpkin cools, cut 3 slices of bread, what you have at home is fine (white, wholemeal, with seeds ..), cut it into pieces in a bowl and add the warm milk to make it soften. Let it rest for 10 minutes.
Once the pumpkin is cold, with the help of a fork mash it well and add it to the well-softened bread. We mix everything well.
We combine the salt, a tablespoon of olive oil and the spices we prefer, I added the sweet paprika and very little pepper (chilli, garlic, chives, turmeric are also fine ..).
Finally add the grated Parmesan cheese and the breadcrumbs just enough to form a firm and non-sticky mixture, perfect for making our meatballs.
At this point, take a little of the dough at a time, crush it well and insert a piece of provolone in the middle. We close our meatball well and continue to form all the other meatballs. You can make them more or less large.
Our meatballs are ready to be breaded! We have decided not to use eggs, so in a small bowl make a semi-liquid batter with flour and tap water. This batter will make our meatballs super crunchy!
2. Preparation
We dip the meatballs one by one in the batter and then in the breadcrumbs.
Let’s pass them well in breadcrumbs, in this way they will have a nice thick and crunchy breading.
In a pot or pan, we let the seed oil heat up. Do the toothpick test to see when it is ready: dip a toothpick in the oil and when many bubbles form around it, the oil is at the right temperature. Fry the meatballs a little at a time until they are golden brown.
Our Meatballs with pumpkin are ready! You can serve them both hot and cold, they are delicious all the same!
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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