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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Beans and sardines: the recipe for a simple and tasty single dish
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Beans and sardines is a simple single dish, which has all the flavour of the recipes of the past. A humble dish, typical of the seafaring tradition, which sees legumes as protagonists, once considered the “meat of the poor”, and a very cheap and tasty bluefish, too often underestimated despite its great properties. The sardines, lightly breaded and fried in boiling oil, are mixed with a tomato and borlotti sauce, for a truly delicious result. Follow step by step our recipe and serve it as a second or main dish, to be completed with a few slices of homemade bread to make the shoe, on the occasion of a lunch or a family dinner.
INGREDIENTS
SARDINES 500 gram BEANS, CRANBERRY ALREADY BOILED 300 gram GARLIC 1 clove TOMATO PUREE 100 ml BREADCRUMBS TO taste PEANUT OIL TO taste EXTRA VIRGIN OLIVE OIL TO taste SALT to taste
Nutrition Facts
Calories 1527 % Daily Value* Total Fat 80.3g 103%, Saturated Fat 33.9g 169%, Cholesterol 250mg 83%, Sodium 3281mg 143%, Total Carbohydrate 95.2g 35%, Dietary Fiber 33.2g 119%, Total Sugars 4.8g, Protein 102.1g, Vitamin D 0mcg 0%, Calcium 156mg 12%, Iron 7mg 42%, Potassium 1174mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
How to prepare beans and sardines
Clean the sardines, removing the internal bone (1). Open them like a booklet, rinse them under cold running water and then pat them with absorbent kitchen paper (1).
Pass the sardines in breadcrumbs, pressing well to make it adhere (2).
Heat abundant seed oil in a pan, then dip the breaded sardines and fry them until golden brown (3).
Once fried, drain the sardines and let them dry on a sheet of absorbent kitchen paper (4). Salt them lightly.
Brown the garlic in a pan with a drizzle of oil. Pour the tomato puree and a drop of boiling water (5), then cook for a few minutes.
Add the boiled beans (6) and continue cooking until the sauce has slightly thickened.
Beans and sardines
Add the sardines, mix gently (7) and sauté over high heat so that the sauce wraps the fish well.
Beans and sardines
Distribute the beans and sardines on individual plates and serve hot (8).
Advice
To obtain perfect frying, the first step is choosing the right oil: among the best, there is peanut oil. Characterized by a smoke point that exceeds 200 °C, odourless and clear, it is one of those oils that least alter the taste of food during frying. The optimum temperature of the oil is between 160-180 ° C (it is better to have a cooking thermometer) and it is advisable to fry a few pieces in a large pan or wok at a time.
If you prefer, you can replace the borlotti with cannellini beans or with another legume of your choice, such as chickpeas. Instead of tomato puree, you can add one or two tablespoons of tomato paste, diluted in a drop of water or hot broth; if the season allows it, also add fresh dates that will give sweetness to the preparation.
If you like, you can add your favourite herbs: sage, basil, thyme, parsley and so on. You can also perfume everything with a pinch of chilli or ground pepper.
storage
Beans and sardines can be kept in the refrigerator for 1-2 days, closed in a special container with an airtight seal.
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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