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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Lamb biryani, single dish
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Lamb biryani is a dish of Indian cuisine. It is a meat dish accompanied by basmati rice flavoured with cumin seeds, curry, ginger, chillies, black mustard seeds. Basmati has a long and thin grain, it is grown mainly in India and Pakistan; it has the characteristic of absorbing a lot of water during cooking, a delicate flavour and is aromatic and fragrant. Our recipe uses lamb meat, traditionally replaced with mutton, widely used in Indian cuisine.
The double cooking of the meat, first in the pan and then in the oven, ensures that it remains soft and perfectly season the rice. There are numerous variations of biryani, you can use chicken meat, but also fish or vegetables. Beef or veal is never used, the animal is in fact considered sacred in India. Serve the biryani as a single dish, for a more intense taste try adding a handful of sultanas found in a little hot water or cubes of fresh pineapple for a sweet and sour taste, if you love a crunchy touch, add chopped cashews.
The word biryani may derive from a Persian lemma meaning rice, other linguists believe it derives from biriyani which means roasted or fried. This cooking of rice is traditional in many areas of Asia: the rice is cooked in water flavoured with spices for a few minutes, remains in infusion in the water to absorb all the aromas, then it is placed inside a pan in two layers. It is interspersed with a layer of stew and mixed with fresh cream. The pan is sealed before going into the oven, a dough made with flour mixed with water is spread on the edge, this allows a perfect adherence of the two parts of the pan and a vacuum cooking.
DIFFICULTY AVERAGE PREPARATION TIME 3H 30 ‘ REST TIME 2 HOURS CALORIES 260 FOR 100 g
INGREDIENTS FOR 4 PEOPLE
Lamb 400 g Basmati rice 300 g White yoghurt 125 g Spicy green pepper 1 Fresh ginger Just enough Turmeric 1 tsp Cumin (seeds) 1 tsp Ground cinnamon 1 tsp 1 clove garlic Onions 1 Cinnamon 1 stick Cloves 1 tsp Cardamom 5 berries Bay leaf 1 leaf Cream 200 g Saffron 1/2 sachet Flour 100 g Extra virgin olive oil As required Salt As required
PREPARATION OF LAMB BIRYANI
Cut the lamb into small pieces of about 1.5 centimeters. In a bowl, put the yogurt, cinnamon powder, turmeric, cumin, green chilli and coarsely chopped garlic, 3 cm of grated ginger and the cubes of lamb. Mix well, season with salt and leave to rest in the refrigerator for at least 2 hours.
In a pan, heat the extra virgin olive oil, finely slice the onion and brown it.
Add the lamb with the marinade. Let the meat brown.
Wash the rice very well under fresh running water and drain it. Put 600 ml of water in a pan, add the cinnamon stick, the bay leaf, the cloves and the seeds of the cardamom berries. When the water boils, add the rice and cook for 5 minutes. Turn off the stove and cover with a lid, let it rest for 5 minutes until the rice has absorbed all the water.
Meanwhile, heat the cream and melt the saffron in it.
In a pan suitable for cooking in the oven, arrange half the rice and sprinkle with half the cream.
Make a second layer with the meat and its sauce and finish with the rice.
Sprinkle with the remaining cream.
Lamb biryani
Work the flour with 50 grams of water and form a soft dough.
Form a cylinder with your hands and place it along the entire edge of the pan. Close the pan with the lid by squeezing well to create the vacuum. Put in a hot oven at 180 ° C for 20 minutes. Remove from the oven, let it rest for 5 minutes and uncover the pan, paying attention to the steam that comes out, shell the rice with a fork and serve.
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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