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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Pea pie: the recipe for a quick and tasty dish
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The pea pie is a quick and tasty dish to serve as a side dish or as a main dish. It is perfect to accompany cheeses, cold cuts, but also meat or fish dishes. The preparation is very easy: you will only need eggs, peas, shallots, grated Parmesan cheese and aromatic herbs, the pea pie will then be baked in the oven. You can also prepare it in advance and enjoy it at work, during the lunch break: it is also excellent cold. But here’s how to prepare it.
FRESH PEAS 500 gr • 405kcal EGGS 3 • 380 kcal GRATED PARMESAN CHEESE 50 gr • 210 kcal SHALLOW 1 • 29 kcal CHOPPED PARSLEY q.s. • 79 kcal SALT UP to taste • 21 kcal Pepper as needed. • 79 kcal EXTRA VIRGIN OLIVE OIL q.s. • 29 kcal The calories refer to 100 grams of the product
How to prepare the pea pie
Heat the oil in a large pan. Add the sliced shallot and brown it slightly. Add the peas, mix and leave them to flavor for a couple of minutes (1). Add a ladle of water, add salt and cook over medium heat for about 15 minutes or until the peas have softened. Once ready, let them cool. Beat the eggs in a bowl (2) with salt, pepper, parmesan and chopped parsley. Add the peas and mix them with the eggs. Pour the mixture into a 22 cm diameter pan previously greased and sprinkled with breadcrumbs. Bake in a preheated oven at 180 ° for about half an hour. Once ready, let it cool. Your pea pie is ready to serve (3).
Advice
When in season, use fresh peas: alternatively frozen ones will be fine too. To cook them, you can use a ladle of vegetable broth instead of water.
Those who prefer can enrich the pea pie with the addition of speck and bacon. You can also add crescenza or other cream cheese to make it even more delicious. You can replace parsley with mint, shallot with spring onion and parmesan with pecorino, according to taste and availability.
You can prepare pea cakes also in single-portion moulds, delicious and spectacular. Also ideal for a buffet.
Another delicious preparation is the pea flan. Boil 400 g of peas and blend them with 100 g of spreadable cheese, 3 egg yolks, 1 egg white, salt and pepper. Pour the mixture into a bowl, add 200 g of grated Parmesan cheese and mix. Pour everything into a greased mould and cook in the oven in a bain-marie for about 20 minutes.
Storage
You can keep the pea pie in the refrigerator for 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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