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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Pumpkin burger: the recipe for the fast and tasty vegetarian second
course
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Pumpkin burgers is a vegetarian second course to prepare in the fall, as an alternative to the classic meat hamburgers. The dough will be made with pumpkin pulp, stale bread softened in milk, egg white, grated parmesan and flavourings. Once your burgers are formed, cook them in a pan or in the oven: the final result will be pumpkin burgers that are crunchy on the outside and soft on the inside that will appeal to young and old alike. Serve them with a side of salad or seasonal boiled vegetables or make a tasty sandwich. But here’s how to prepare them.
INGREDIENTS
PUMPKIN 300 gr BREAD BREAST 150 gr • 79 kcal GRATED PARMESAN 30 gr • 21 kcal ALBUMS 1 • 43 kcal PARSLEY as needed • 79 kcal SALT UP to taste • 21 kcal GROUND BLACK PEPPER to taste EXTRA VIRGIN OLIVE OIL as needed • 29 kcal The calories refer to 100 grams of product
How to make pumpkin burgers
Clean the pumpkin, removing seeds and filaments, cut it into slices and place it on a baking sheet lined with parchment paper (1). Bake in the oven at 180 ° C for about 20 minutes or until soft. Meanwhile, put the stale bread to soak in milk for about 15 minutes (2). Once the pumpkin is ready, let it cool and mash it to make a puree. Put the pumpkin pulp in a bowl, add the well-squeezed bread, egg whites, Parmesan, salt, pepper and parsley (3), kneading until a homogeneous mixture is obtained: if it is too soft, add a little bread crumbs.
Shape your burgers with a pastry cutter (4) or divide the dough into 4 parts and mash with your hands making the rounded edges. Cook your pumpkin burgers in a pan with a drizzle of extra virgin olive oil (5) for a couple of minutes: turn them halfway through cooking so as to obtain a golden surface. Your pumpkin burgers are ready to serve (6).
Advice
Alternatively, you can blanch the pumpkin in boiling water or steam it. If you want to prepare pumpkin burgers without bread, you can replace it with 100 grams of boiled potatoes or cooked chickpeas pureed. You can also enrich the dough with ham or cheese in pieces, to make the pumpkin burgers even tastier.
Those who prefer can bake the pumpkin burgers in the oven: place them on a baking sheet lined with parchment paper, add a drizzle of extra virgin olive oil and cook at 180 ° C for about 20 minutes.
Note for celiacs or gluten sensitive
Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the Association of European Coeliac Societies (AOECS) or the indications on the manufacturer’s label.
Note for lactose intolerant
From the ministerial note: The word “delactosate” has been eliminated, as previously associated with the word “dietetic”. The term lactose-free may be used instead for dairy products and for milk with a lactose content of less than 0.1 g per 100 g or ml
Note for nickel intolerance
Whether you are intolerant to food nickel, allergic to contact nickel or have been diagnosed with you SNAS there is no definitive cure and there is no way to eliminate this metal from a person’s life. To alleviate the symptoms it is necessary to follow a low nickel rotating diet and observe all the rules relating to cosmetics, detergents, pots and pans, suitable clothing etc.
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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