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
Get link
Facebook
Twitter
Pinterest
Email
Other Apps
Cupeta: the recipe of the Christmas holidays
Get link
Facebook
Twitter
Pinterest
Email
Other Apps
-
The cupeta or copeta is a typical Apulian Christmas cake, in particular the kitchen Salento and Lecce, a preparation similar to that of nougat and crunchy almonds. The main ingredients are caramelized sugar and lightly toasted almonds, flavoured with lemon zest and vanilla. The origins of this crunchy date back to 1200: the ancient Romans called it “cuppedia”, while the Arabs identified it with the term “qubbayat”, indicating a sweet preserve. Making Salento cupetait is not difficult, it will only take the right time to obtain a delicious preparation and enrich the menu of Christmas sweets. But here are all the steps to make it happen.
INGREDIENTS
ALMONDS 500 gr • 595 kcal SUGAR 300 gr • 750 kcal 1 cup water • 0 kcal 1/2 lemon juice • 29 kcal 1/2 lemon zest • 43 kcal VANILLIN powder 0.5 gr • 750 kcal The calories refer to 100 grams of the product
How to prepare the Apulian copeta or cupeta
Put the almonds in a pan with cold water and bring to a boil for at least 5 minutes (1). Peel them while still hot, so the skin will come off easily (2). Let them dry and toast them in the oven at 165 ° C for 5 minutes or until golden (3).
Put the sugar, water, lemon juice and vanilla (4) in a saucepan and boil over medium heat, stirring constantly with a spatula (5): be careful because the sugar must not burn. Stir until the sugar is slightly amber in colour. Turn off the heat and add the almonds (6) and lemon zest, incorporating them into the rest of the mixture.
Pour everything onto an oiled marble surface and, with the help of a spatula, spatulate, turning the mixture over and over. Alternatively, pour everything onto a baking tray lined with parchment paper and level until it reaches 1 centimetre in height (7). Let the sugar crystallize: it will take about half an hour (8). Once the cupeta is ready, place it on a cutting board and cut into rectangles or squares with a smooth blade knife. Your Salento cupeta is ready to be tasted (9).
Advice
To speed up the preparation you can use peeled almonds. You can also omit the vanillin or lemon zest if you don’t like them. During the preparation of caramelized sugar, the temperature should not exceed 170 ° C: use a cooking thermometer.
If you want a thinner cupeta, spread it out over a larger surface. If you want to make it thicker, use a smaller surface.
Enrich the holiday table with other Apulian sweet specialities such as cartellate, delicious arabesque pasta roses usually covered with mulled wine or honey, and mostaccioli or sassanelli, spiced and fragrant Christmas cookies.
storage
You can store the cupeta at room temperature in a tin box or in an airtight glass 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
Comments
Post a Comment